Catering manager jobs in North Charleston, South CarolinaCreate job alerts

Sous Chef Hyatt Dual Property - Charleston Historic District JOB SUMMARY: Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regularly direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time, and job duties must also involve the use of discretion and independent judgment more than 50 percent of the time. EXPERIENCE & EDUCATION: • Typically requires a Bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant., • Performs work under minimal supervision, handling complex issues and problems, and referring only the most complex issues to higher-level staff., • Possesses comprehensive knowledge of subject matter., • Provides leadership, coaching, and/or mentoring to a subordinate group., • Must be proficient in Windows Operating Systems, company-approved spreadsheets, and word processing., • Ability to work a flexible schedule., • Must be able to convey information and ideas clearly., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must work well in stressful, high-pressure situations., • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary., • Must be effective at listening to, understanding, and clarifying issues raised by co-workers and guests., • Must be able to work with and understand financial information and data, including basic arithmetic functions., • Must maintain composure and objectivity while under pressure. JOB FUNCTIONS & DUTIES: • Produces innovative and diversified menus that reflect the restaurant's overall vision., • Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations., • Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively., • Designs aesthetic plating presentations., • Ensures that hygiene and food safety requirements are met., • Maintains kitchen inventory and assigned budget., • Approaches all encounters with guests and employees in a friendly, service-oriented manner., • Maintains high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards)., • Maintains regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the needs of the hotel., • Complies at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations., • Complies with certification requirements as applicable for the position, including Food Handlers, Alcohol Awareness, CPR, and First Aid., • Maintains a friendly and warm demeanor at all times., • Ensures that all kitchen personnel fulfill their job functions appropriately., • Creates menus and food presentation., • Addresses and resolves all customer problems efficiently and effectively., • Performs spot checks for menu accuracy and taste., • Minimizes spoilage, waste, and overproduction., • Regularly reviews house counts, forecasts, and VIP lists., • Monitors all Banquet and Catering activity., • Maintains all kitchen inventories., • Prepares annual reviews of employees., • Assists in achieving departmental objectives and goals., • Expedites peak meal periods by maintaining a "hands-on" approach., • Works within the monthly set food cost budget, adjusting food requisitions and controlling waste., • Is familiar with all Avion Hospitality policies and house rules as well as hospitality terminology., • Ensures that plating standards and use records are posted according to Avion Hospitality standards., • Reviews food sales for accuracy daily., • Performs any other duties as requested by the General Manager

Sous Chef Hyatt Dual Property- Charleston Historic District JOB SUMMARY: Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regularly direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time, and job duties must also involve the use of discretion and independent judgment more than 50 percent of the time. EXPERIENCE & EDUCATION: • Typically requires a Bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant., • Performs work under minimal supervision, handling complex issues and problems, and referring only the most complex issues to higher-level staff., • Possesses comprehensive knowledge of subject matter., • Provides leadership, coaching, and/or mentoring to a subordinate group., • Must be proficient in Windows Operating Systems, company-approved spreadsheets, and word processing., • Ability to work a flexible schedule., • Must be able to convey information and ideas clearly., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must work well in stressful, high-pressure situations., • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary., • Must be effective at listening to, understanding, and clarifying issues raised by co-workers and guests., • Must be able to work with and understand financial information and data, including basic arithmetic functions., • Must maintain composure and objectivity while under pressure. JOB FUNCTIONS & DUTIES: • Produces innovative and diversified menus that reflect the restaurant's overall vision., • Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations., • Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively., • Designs aesthetic plating presentations., • Ensures that hygiene and food safety requirements are met., • Maintains kitchen inventory and assigned budget., • Approaches all encounters with guests and employees in a friendly, service-oriented manner., • Maintains high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards)., • Maintains regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the needs of the hotel., • Complies at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations., • Complies with certification requirements as applicable for the position, including Food Handlers, Alcohol Awareness, CPR, and First Aid., • Maintains a friendly and warm demeanor at all times., • Ensures that all kitchen personnel fulfill their job functions appropriately., • Creates menus and food presentation., • Addresses and resolves all customer problems efficiently and effectively., • Performs spot checks for menu accuracy and taste., • Minimizes spoilage, waste, and overproduction., • Regularly reviews house counts, forecasts, and VIP lists., • Monitors all Banquet and Catering activity., • Maintains all kitchen inventories., • Prepares annual reviews of employees., • Assists in achieving departmental objectives and goals., • Expedites peak meal periods by maintaining a "hands-on" approach., • Works within the monthly set food cost budget, adjusting food requisitions and controlling waste., • Is familiar with all Avion Hospitality policies and house rules as well as hospitality terminology., • Ensures that plating standards and use records are posted according to Avion Hospitality standards., • Reviews food sales for accuracy daily., • Performs any other duties as requested by the General Manager

Job DescriptionDescription: JOB DESCRIPTION Position: PT Catering Chef Status: Part-time Reports To: Culinary Director & Executive Chef POSITION OVERVIEW The Catering Chef is responsible for portioning, assemble and prepare ingredients and basic menu components according to the PPHG culinary team s standards of quality, accuracy and presentation. This individual is responsible for managing his/her station in the kitchen and onsite during Patrick Properties events, including the setup and stocking of all necessary supplies, always ensuring the highest caliber product and warm, professional service representative of the company. The Catering Chef will work as part of a team within a fast-paced work environment while strictly adhering to established sanitation and safety standards. KEY RESPONSIBILITIES: • Duties may include, but are not limited to:, • Prepare wide array of cooking ingredients according to MOP s specifications by washing and chopping vegetables, breaking down proteins, reducing sauces and other basic tasks., • Implement a variety of cooking methods using full range of kitchen equipment, with heavy emphasis on cutting and knife skills., • Follow the prep list created by chefs to plan duties; stock and maintain sufficient levels of food products to assure smooth service, replenishing as necessary and making requests for supplies that are needed., • Ensure freshness and quality by labeling and storing all ingredients to appear organized and easily accessible; oversee inventory rotation following local, state, federal, and company guidelines and procedures., • Measure seasonings and portion ingredients according to standardized portion size and recipe prior to preparation., • Ensure all areas of work station and equipment are kept clean and orderly by washing dishes, sanitizing surfaces and removing trash, diligently following safety and sanitation policies and processes of the company; report any item that is broken or needs repair to manager., • Perform additional food prep and kitchen duties assigned by executive chef or sous chef.Requirements:, • Adhere to and enforce company policies and processes, cooking methods, standard recipes, portion sizes, kitchen rules and quality criteria., • Prepare all products according to food handler’s guidelines and follow federal, state, and local regulations and processes relating to food preparation, storage and safety., • Exhibit a strong knowledge of professional kitchen equipment, cooking skills and practices, including proper knife handling., • Demonstrate self-discipline, initiative, attention to detail and leadership with the ability to multitask in a fast-paced work environment; analyze and execute simultaneous decisions with both speed and accuracy., • Possess excellent communication skills to clearly relate information and ideas, and follow written or verbal instructions quickly and accurately., • Maintain a pleasant, polite manner with a neat and clean appearance., • Work cooperatively and professionally with other departments, with respect to the chain of command., • Be Punctual to all shifts., • Fulfill essential functions of the position that require long periods of standing and/or walking., • Have reliable transportation is required., • Able to lift at least 50lbs., • This position requires a minimum one year of proven cooking experience as a line chef, restaurant cook or prep cook.

Job Description:\n\nDescription:F&B/Banquet Manager Charleston, SCDescription Job Summary The F&B/ Banquet Manager is responsible for assuring attentive, friendly, courteous and efficient service in all F&B Outlets (Banquets, Pour Taproom Restaurant, The Placery Lounge, and Market ) while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant, Lounge, Market, and Banquet sales revenues to meet or exceed the budget. The Food and Beverage Manager is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction. The incumbent in this role may function in the role of a Chef, as required. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Must have hotel Banquet experience Must have hotel experience. A primary focus of this role will be managing all aspects of Banquets, including event setup, service execution, and post-event breakdown. Education & ExperienceAt least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.Holds and maintains applicable certification requirements for position to include Food Handlers, Alcohol Awareness, CPR and First AidMust be proficient in Windows operating systems, Company approved spreadsheets and word processing.Extensive experience in restaurant bar, banquet, catering, in-room dining, and kitchen management required.Must be able to convey information and ideas clearly.Must be able to evaluate and select among alternative courses of action quickly and accurately.Must work well in stressful, high-pressure situations, maintaining composure and objectivity under pressure.Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems, as necessary.Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests.Must be able to work with and understand financial information and data, and basic arithmetic functions. Have the ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.Familiar with the general organization of a hotel and know the function of each department.Communicates in a timely and efficient manner, possess strong communication skills, excellent speaking, reading, and writing skills, computer skills, and basic technological acumen.Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity.Must be able to complete all applicable forecasting and budgeting in a timely and efficient manner.Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments.Knowledgeable and aware of local competition and industry trends.Requirements: Approach all interactions with guests and employees in an attentive, friendly, courteous, and service-oriented manner.Maintain regular attendance in line with Avion’s standards, adapting to the hotel’s scheduling needs.Uphold high standards of personal appearance and grooming by wearing the appropriate uniform and name tag while on duty, as per brand standards.Adhere to Avion’s standards and regulations to ensure safe and efficient hotel operations.Comply with certification requirements relevant to the position, including Food Handlers, Alcohol Awareness, CPR, and First Aid.Always maintain a warm and friendly demeanor.Be knowledgeable about the hotel's organization and the functions of each department.Train all Food and Beverage/Banquet staff using effective training steps in accordance with Avion’s standards.Follow up on all guest requests, problems, complaints, and incidents occurring in the Restaurant, Lounge, Market, or Banquets.Motivate, coach, counsel, and discipline all F&B personnel according to company standard operating procedures (S.O.P.s).Review F&B staff hours for payroll compilation and submit to accounting promptly.Develop and oversee a manager assigned by the Corporate Office, including sign-off on competencies and assisting in placement.Attend weekly staff meetings and provide training on a rotating basis using effective training steps per company standards.Conduct all F&B interviews and adhere to hiring procedures according to company S.O.P.s.Prepare employee shift schedules based on business forecasts, payroll budgets, and productivity needs; present the schedule with the Wage Progress Report to the General Manager weekly.Ensure accurate and timely completion of wage progress and productivity reports.Conduct all 90-day and annual employee performance appraisals in accordance with company S.O.P.s.Implement all Avion’s policies and house rules.Assist in developing and implementing Food and Beverage promotional ideas.Ensure beverage costs are maintained within budget.Direct the F&B Department’s focus on enhancing guest service scores.Ensure compliance with company training using effective training steps per Avion’s standards.Maintain S.O.P.s regarding purchase orders, invoice vouchering, and checkbook accounting.Develop and promote sales initiatives, including upselling programs for all service personnel.Ensure that Avion’s service standards are upheld throughout the Food and Beverage/Banquet Department.Participate in scheduled M.O.D. coverage as required.Generate all necessary F&B-related reports according to company standards.Complete Food and Beverage forecasting and budgeting efficiently and on time.Ensure F&B employees remain attentive, friendly, helpful, and courteous to guests, fellow employees, and managers.Conduct quarterly operating equipment inventory, evaluate pars, and plan quarterly purchases.Uphold Avion’s S.O.P.s concerning credit policies.Respond to negative market trends by implementing food and beverage promotions and blitzes.Organize and lead monthly department meetings with restaurant and lounge staff, as well as weekly F&B meetings according to Avion’s standards.Attend weekly BEO meetings.Manage beverage purchasing as necessary.Acquire Food & Beverage operating equipment as needed.Conduct monthly beverage inventories and reconciliations.Ensure that the quality and presentation of all food products meet Avion’s standards.Foster a professional working relationship and maintain open communication with managers, employees, and other departments.Oversee the operations of the Banquet department.Utilize the hotel’s P.O.S. system to generate and analyze reports.Establish and maintain a key control system.Complete monthly menu analysis and submit it to the Corporate Office.Monitor and address Food and Beverage cash overages and shortages.Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures.Maintain an organized and comprehensive filing system for purchases, vouchering, schedules, forecasts, reports, and tracking logs.Complete all required correspondence promptly and efficiently.Attend monthly all-employee meetings and any other functions mandated by management.Maintain strong communication with all employees, providing motivation and seeking input on food and beverage matters. Ensure positive communication exists between Food & Beverage and Food Production teams.Make P.O.S. changes to menus or adjustments to server assignments as necessary.Manage “Lost and Found” items according to established standards.Maintain required stock levels for all items.Review food sales daily for accuracy.Perform any other duties as assigned by the General Manager.WORKING ENVIRONMENT & CONDITIONS: The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.BACKGROUND CHECK This job requires a valid driver's license and motor vehicle background check. è Yes This job requires a criminal background check. è Yes This job requires a drug screen to be completed. è No N = Not Anticipated è 0% per shift O= Occasionally è 1-33% per shift F = Frequently è 34 – 66% per shift C= Constantly è 67- 100% per shift WORK ENVIRONMENT Frequency Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. C The associate is subject to outside environmental conditions: No effective protection from weather. N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour. N Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level. O The associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body. N Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. N Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation. N Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids. N Associate is required to function in narrow aisles or passageways. O The associate is exposed to infectious diseases. N None: The associate is not substantially exposed to adverse environmental conditions (as a typical office or administrative work). F PHYSICAL REQUIREMENTS Frequency Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms. N Balancing: Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. N Stooping: Bending body downward and forward by bending spine at the waist. Requires full use of the lower extremities and back muscles. N Kneeling: Bending legs at the knee to come to rest on one or both knees. N Crouching: Bending the body downward and forward by bending the leg(s) and spine. N Crawling: Moving about on hands and knees or hands and feet. N Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse). F Standing: Remaining upright on the feet, particularly for sustained periods of time. F Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. F Pushing: Using the upper extremities to press against something with steady force in order to thrust forward, downward, or outward. O Pulling: Using the upper extremities to exert force in order to draw, drag, haul, or tug objects in a sustained motion. O Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm. F Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips. F Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly. C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction and having the ability to receive information through oral communication. C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers. O Vision: Employee is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes. F LIFTING Frequency Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. O Amount 20 + lbs. This job description is not intended to be all-inclusive; additional details will be specified by the supervisor. The associate will also perform other reasonable business duties assigned by the supervisor. Management reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This job description is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION

Job DescriptionDescription: Job Summary The Banquet Captain is responsible for supervising and assisting with the set up, service, and clean up of all assigned banquet functions. Education & Experience • At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required., • College course work in related field helpful., • Previous supervisory responsibility preferred., • Alcohol Awareness Certification (must comply with State regulations), • Must be able to convey information and ideas clearly., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must work well in stressful, high pressure situations., • Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity., • Must maintain composure and objectivity under pressure., • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary., • Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need., • Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests., • Approach all encounters with guests and employees in a friendly, service oriented manner., • Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards)., • Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations., • Comply with certification requirements as applicable to position to include Alcohol Awareness, Food Handlers, Safety, etc., • Maintain friendly and warm demeanor at all times., • Inspect the set-up of meeting and banquet functions, checking them against the Banquet Event Order., • Supervise and assist with the set-up of assigned catered functions, ensuring that the hotel's standards are met, and advance preparation for service is adequate to allow efficient service to the guest once the function begins., • Act as the liaison between Sales/Catering Manager and the in-house meeting or banquet contact., • Respond to guests’ problems, complaints and accidents. Communicate problems/issues to the Banquet Manager, Banquet Supervisor, or Food and Beverage Manager., • Assist Banquet Manager/Supervisor/F&B Manager with the creation of the Banquet Work Schedule and completion of Banquet Wage Progress Reports., • Assist in service of functions as required., • Assist in banquet set-up as required., • Requisition liquor for all banquet bars and maintain proper control over banquet beverage service., • Supervise and assist with the break down after the completion of functions to ensure that all equipment and supplies are stored properly., • Inspect the sanitation of all function space and storage areas to maintain the highest standard of cleanliness and organization throughout the department., • Follow all state liquor laws., • Be familiar with banquet menus and prices., • Know hotel services and facilities., • Enforce all hotel policies and safety rules., • Be familiar with fire exit and fire extinguisher locations, and know how to operate., • Supervise Banquet staff as directed by Banquet Manager/Banquet Supervisor/F&B Manager., • Be familiar with and enforce all Standard Operating Procedures for the Banquet department., • Hold pre-function meetings, and check staffing and menus prior to events., • Make sure all required equipment is available for event., • Give job tasks to servers and assign stations., • Supervise service of station or room., • Prepare banquet checks and obtain signatures from guest contact., • Monitor ongoing functions throughout assigned shift., • Assist servers throughout function., • Supervise clean-up., • Verify servers’ paperwork when event is complete., • Assist the Banquet Manager/Supervisor/F&B Manager with the hiring and training of Banquet staff., • Assist audio/visual company, as necessary., • Correct hazards and notify management., • Perform other tasks/jobs as assigned by Food and Beverage Manager., • Attend meetings as required by management., • Cross train as necessary for assistance as supervisor., • Submit order of all supplies (candles, note pads, pens, uniforms) to Food and Beverage Manager for approval and maintain inventory levels., • Handle items for “Lost and Found” according to the standards. The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.-O Associate is subject to outside environmental conditions: No effective protection from weather.- N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.-N Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- C Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- N Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- N Associate is subject to atmospheric conditions:One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- N Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- N Associate is required to function in narrow aisles or passageways.- N Associate is exposed to infectious diseases.- N None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- N Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.-N Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.-N Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles. -N Kneeling: Bending legs at knee to come to rest on one or both knees.- N Crouching: Bending the body downward and forward by bending leg(s) and spine.-N Crawling: Moving about on hands and knees or hands and feet.- N Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- F Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- F Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- F Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- F Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- F Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determine accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- O- 20-50 lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This job description is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor. Management reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This job description is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Job Description Job Overview Award-winning ultra-high volume seafood-centric restaurant seeks an experienced Culinary Professional who is Bi-Lingual (English and Spanish) and has proven Sous Chef, Chef de Cuisine, or Kitchen Manager experience in a High Volume Food-Focused Restaurant. Responsibilities • Working with our highly talented English and Spanish Culinary Team you will assist in overseeing culinary operations, ensuring smooth and efficient service delivery of our classic menu., • As a key player on our Culinary Team, you will be assisting in the development and implementation of menu planning strategies aligned with modern day culinary trends and guest preferences, • Manage inventory control, food safety protocols, and ensure compliance with health regulations, • Coordinate food preparation, presentation, and quality assurance across all dining outlets, • Oversee kitchen management including shift management, staffing schedules, and resource allocation, • Manage food production processes to optimize efficiency while maintaining high-quality standards, • Monitor financial performance related to food costs, inventory management, and operational budgets, • Strong background in High Volume, Scratch Food Production, Kitchen Management, and Culinary Arts., • Demonstrated leadership skills with the ability to manage teams effectively, • Extensive knowledge of inventory management, food safety standards, and dietary requirements If you are Bi-Lingual (English and Spanish) and you have a genuine desire to align your career with rock solid, multiple concept Restaurant Organization that has been profitable and successful for 30+ years, then we need to talk ASAP. Chris Kauffman is the go-to recruiter to whom you should forward your resume () or call Chris @ 912-245-4540. Company DescriptionThe employees at this stable, Quality-Focused Foodservice Company appreciate the highly competitive salaries and positive culture nurtured through local, hands-on, and totally committed entrepreneurial ownership. Great Career Growth Opportunity for Culinary Leaders as this company operates over 7 High volume Restaurants on Hilton Head Island and Bluffton, SC.The employees at this stable, Quality-Focused Foodservice Company appreciate the highly competitive salaries and positive culture nurtured through local, hands-on, and totally committed entrepreneurial ownership. Great Career Growth Opportunity for Culinary Leaders as this company operates over 7 High volume Restaurants on Hilton Head Island and Bluffton, SC.

Job DescriptionDescription: POSITION OVERVIEW The Catering Chef works under the supervision of the Culinary Director & Executive Chef. Event Cook is responsible for portioning, assemble and prepare ingredients and basic menu components according to the PPHG culinary team s standards of quality, accuracy and presentation. This individual is responsible for managing his/her station in the kitchen and onsite during Patrick Properties events, including the setup and stocking of all necessary supplies, always ensuring the highest caliber product and warm, professional service representative of the company. The Catering Chef will work as part of a team within a fast-paced work environment while strictly adhering to established sanitation and safety standards. KEY RESPONSIBILITIES: • Duties may include, but are not limited to:, • Prepare wide array of cooking ingredients according to MOP s specifications by washing and chopping vegetables, breaking down proteins, reducing sauces and other basic tasks., • Implement a variety of cooking methods using full range of kitchen equipment, with heavy emphasis on cutting and knife skills, • Follow the prep list created by chefs to plan duties; stock and maintain sufficient levels of food products to assure smooth service, replenishing as necessary and making requests for supplies that are needed, • Ensure freshness and quality by labeling and storing all ingredients to appear organized and easily accessible; oversee inventory rotation following local, state, federal, and company guidelines and procedures, • Measure seasonings and portion ingredients according to standardized portion size and recipe prior to preparation, • Ensure all areas of work station and equipment are kept clean and orderly by washing dishes, sanitizing surfaces and removing trash, diligently following safety and sanitation policies and processes of the company; report any item that is broken or needs repair to manager, • Adhere to and enforce company policies and processes, cooking methods, standard recipes, portion sizes, kitchen rules and quality criteria, • Prepare all products according to food handlers guidelines and follow federal, state, and local regulations and processes relating to food preparation, storage and safety, • Exhibit a strong knowledge of professional kitchen equipment, cooking skills and practices, including proper knife handling, • Demonstrate self-discipline, initiative, attention to detail and leadership with the ability to multitask in a fast-paced work environment; analyze and execute simultaneous decisions with both speed and accuracy, • Possess excellent communication skills to clearly relate information and ideas, and follow written or verbal instructions quickly and accurately, • Maintain a pleasant, polite manner with a neat and clean appearance, • Work cooperatively and professionally with other departments, with respect to the chain of command, • Be Punctual to all shifts, • Fulfill essential functions of the position that require long periods of standing and/or walking, • Have reliable transportation is required, • Able to lift at least 50lbs, • This position requires a minimum one year of proven cooking experience as a line chef, restaurant cook or prep cook

Job Description Hotel : North Charleston Embassy Suites5055 International BlvdN Charleston, SC 29418Full timeCompensation Range : $22.00 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What's in it for you? The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. • Career Growth & Learning - 40% of our management hires are internal promotions!, • Invest in Your Future - 401(k) plan with company match., • Comprehensive Health Coverage - Medical, dental, and vision insurance options., • Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations, • Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. What You Will Do: • Building lasting client relationships and booking events that hit hotel revenue goals., • Personally detailing and servicing all your groups to perfection., • Prospecting like a pro-phone calls, events, community networking-you name it., • Crafting and adjusting your sales action plans like a strategist., • Partnering across departments (Sales, Kitchen, Ops) to deliver seamless experiences. What We Are Looking For: • Catering/Event Sales Experience: At least 2 years of experience shows you know how to close and execute., • Strong Communication Skills: You'll be managing details and expectations-clear, confident communication is key., • Tech Savvy: Comfort with Microsoft Office and event software means you can spend less time troubleshooting and more time selling., • Valid Driver's License & Reliable Transportation: You'll occasionally venture offsite-mobility matters., • Customer Obsessed: You're committed to client happiness and know how to build trust., • Organizational Agility: You know who to call and how to get things done-fast and effectively. What Atrium Leadership Looks Like: • Accountable Achiever: We own our goals-and our growth., • Agile Thinker: We pivot, problem-solve, and stay ahead of change., • Talent Curator: We attract and develop people who shine., • Transparent Leader: We communicate openly, listen actively, and share wins and challenges., • Leading with SPIRIT: We live our values-Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork-every day. Why Atrium? Hear it from Emilee H, Sales Manager "What makes Atrium's culture stand out is its commitment to investing in its associates and fostering a culture of growth. The company supports continuous learning and development, ensuring that every team member has the opportunity to grow and succeed each day." Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights:

Job Description Sweet Julep's Fine Southern Confections and Candy is a family owned business located in Mount Pleasant, SC since 2002 and we're looking for a General Manager to lead our sweet shop! From pre-opening through daily operations. This is a hands-on role. You'll work closely with our confectionery team while also leading the front-of-house team, managing employee scheduling, e-commerce and making sure every customer gets the Sweet Julep's experience. What you'll do: • Oversee daily operations including shipping, retail floor, inventory and team management, • Learn production of some of our key products (pralines, fudge & chocolates) using Sweet Julep's recipes and processes, • Hire, train, and schedule hourly employees, • Maintain and grow our social media presence, • Manage inventory, vendor orders, and food cost/waste targets, • Maintain our 5-star rating across all review platforms, including e-commerce — customer experience is everything, • Maintain our strong corporate relationships and oversee catering & custom orders., • Track and hit sales, labor, and food cost targets and report results to ownership What we're looking for: • Experience managing a food service, retail, or food production operation, • Comfortable working in a retail/production environment — you'll be trained on all Sweet Julep's products, • Handle e-commerce transactions, shipping, inquiries and reviews., • Proven ability to hire, train, and retain hourly teams, • Comfortable managing sales, labor, and food cost targets Target start date: April 2026 Company DescriptionSweet Julep's has been the sweetest place in Mt. Pleasant, SC since 2002. Our team is a very close knit, family oriented team and we're looking for someone to help grow our business while maintaining the warm, welcoming atmosphere and high standards of quality and service that our customers have come to know and love. Creating sweet memories and confections, every single day.Sweet Julep's has been the sweetest place in Mt. Pleasant, SC since 2002. Our team is a very close knit, family oriented team and we're looking for someone to help grow our business while maintaining the warm, welcoming atmosphere and high standards of quality and service that our customers have come to know and love. Creating sweet memories and confections, every single day.

Job Description Salary: $60,000.00 - $65,000.00 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary We are seeking a Café Retail Manager to join our Morrison Healthcare team and oversee café retail operations within a healthcare setting in Charleston, SC. The Café Retail Manager position is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. Our Retail Managers are responsible for the successful retail/cafeteria operation of Food & Retail Managers will perform a variety of duties including the planning and supervision of special functions, the maintaining of cash controls and payroll records, and the hiring and training of our hourly team members. They also ensure customer satisfaction and good public relations through the safe and efficient uses of resources. Key Responsibilities: • Oversees daily administrative and operational tasks, • Handles all aspects of staff management, • Manages all financials including budget development, forecasting, and financial reporting, • Maintains knowledge of the market place and trends, • Manages cost controls and control expenditures for the account, • Oversees sanitation and safety of assigned unit(s), • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with Company marketing and culinary team, • Culinary degree preferred, or A.A. Degree plus related experience, • Three or more years supervisory experience in food service operations, • Supervisory experience in a healthcare, senior living, retirement or related environment desirable, • Knowledge of retail, food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Leadership, management and coaching skills, • Communication skills both written and verbal, • Financial, budgetary, accounting and computational skills, • Proficient computer skills including Microsoft Office programs, e-mail, the Internet and other necessary computer programs, • ServSafe® Certified Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1511268 Morrison Healthcare Joshua Ryan Keith [[req_classification]]

Job DescriptionDescription:Are you a passionate food and beverage professional who thrives on delivering exceptional service and unforgettable dining experiences—but ready to leave behind the long, late hours of the traditional restaurant scene?Bishop Gadsden is your next great opportunity! We are the Southeast’s premier not-for-profit, retirement community, affiliated with the Episcopal Church. At Bishop Gadsden, we believe in hospitality with heart—providing compassionate care and top-tier service to our residents in a vibrant, supportive environment. What You’ll Do: As a Restaurant Manager in our Independent Living dining areas, you’ll be a key leader in our front-of-house team, ensuring excellence in two of our elegant dining venues. This will entail: • Deliver fine dining service to residents, guests, and staff, • Manage reservations and seating plans for Winningham Court, • Support café operations and special events, • Collaborate with our sommelier on wine offerings, • Train and guide team members to success, • Oversee POS systems, inventory, and billing, • 3+ years in fine dining or catering, • Strong leadership and communication skills, • Professional demeanor and appearance, • NO late nights – enjoy work-life balance!, • FREE parking on premise, • EXCELLENT benefits (health insurance, Paid Time Off, 401(k), etc.), • Competitive pay, • A supportive, mission-driven team, • A beautiful campus just minutes from CharlestonReady to bring your passion for hospitality to a place where you’re truly valued?Apply today and discover the difference at Bishop Gadsden!

Job Description We are seeking a FOH Manager to join our team! You will be responsible for providing customers with a memorable dining experience. Responsibilities: • Oversee guest services and resolve issues, • Ensure a high quality of ingredients and food preparation, • Train and manage FOH personnel, • Create and adjust staff schedules to meet restaurant needs, • Adhere to all safety and sanitation regulations, • Follow tip out protocol and count cash drawers, • Create catering invoices and ensure they are fulfilled appropriately, • Organize and manage TOGO platforms and orders, • Previous experience in food service or other related fields, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Strong attention to detailCompany DescriptionNon-Traditional Latin cuisine with full bar and full service dining. We are a fun group of people and have a great workplace environment.Non-Traditional Latin cuisine with full bar and full service dining. We are a fun group of people and have a great workplace environment.

Job DescriptionDescription: Welcome to the exciting role of Food & Beverage Manager! In this role, you will be responsible for providing excellent customer service and creating an enjoyable atmosphere for guests. You will be in charge of overseeing the daily operations of the food and beverage department, including menu planning, cost control, and staff scheduling. Your strong leadership skills and ability to develop and implement creative solutions to challenges will be essential in this role. As a Food & Beverage Manager, you will foster a positive working environment and ensure that your team is providing the best possible service. If you have a passion for customer service and a flair for creating an exceptional dining experience, then this is the perfect opportunity for you! Job Responsibilities • Develop and implement food and beverage policies and procedures, • Oversee food and beverage operations to ensure compliance with all applicable laws and regulations, • Monitor and maintain food and beverage inventory levels, pricing, and quality control, • Manage and coordinate catering services for events and functions, • Collaborate with chefs and kitchen staff to ensure timely and efficient delivery of food and beverage services, • Develop and implement marketing plans to increase sales and promote the food and beverage products, • Monitor customer feedback and ensure customer satisfaction, • Negotiate contracts and partnerships with suppliers and vendors, • Manage and oversee staff to ensure efficient operation of food and beverage services, • Train and supervise food and beverage staff in customer service, safety, and sanitation standards, • Monitor and analyze sales reports to identify areas of improvement, • Develop and implement strategies to reduce costs and increase profits, • Monitor liquor costs and establish limits to control spending, • Work with the executive chef to create menus and manage food costsRequirements:, • Bachelor's degree in hospitality or related field, • At least 5 years of experience in the food and beverage industry, • Proven ability to successfully manage and lead a team, • Ability to create and implement innovative menu and beverage concepts, • Ability to troubleshoot and problem solve effectively, • Excellent communication, interpersonal, and organizational skills, • Knowledge of health and safety regulations, • Ability to develop and maintain relationships with vendors and suppliers, • Strong budgeting and financial management skills, • Understanding of customer service principles and practices, • Knowledge of food and beverage preparation and presentation techniques

Job DescriptionDescription: The Operations F&B Manager is responsible for overseeing the day-to-day operations of the hotel, with a primary focus on Food & Beverage outlets. This role ensures guest satisfaction, operational efficiency, and profitability while maintaining brand standards. The Operations Manager partners with the General Manager and department leaders to drive revenue, control costs, and deliver exceptional service experiences. Key Responsibilities Food & Beverage Leadership • Direct daily operations of hotel cafe, lobby bar, catering/banquet services, and market., • Ensure all F&B offerings meet brand standards for quality, presentation, and service., • Prepare breakfast and banquet meals according to menu standards and Banquet Event Orders alongside F&B staff as needed, • Oversee menu execution, portion control, food safety, and inventory management., • Manage vendor relationships and coordinate purchasing for F&B outlets., • Maintain a visible presence in the F&B outlets to engage with guests and address service needs., • Respond promptly to guest concerns and resolve issues with professionalism., • Recruit, train, schedule, and supervise associates in F&B and cross-functional roles., • Foster a culture of service excellence, teamwork, and accountability., • Assist in preparing F&B budgets, forecasts, and cost-control measures., • Analyze sales reports, labor productivity, and expense trends; recommend adjustments., • Support daily hotel operations in Front Desk, Housekeeping, and Engineering as needed., • Ensure compliance with policies, procedures, and safety standards., • Minimum 3 years of progressive hotel or F&B management experience;, • Strong leadership skills with proven success managing teams in food & beverage outlets., • Financial acumen with experience in labor management, cost controls, and budgeting., • Excellent communication and organizational skills with a guest-first mindset., • Guest-Focused Service Leadership, • Food & Beverage Expertise, • Team Building & People Development, • Financial & Business Acumen, • Brand Standards Compliance, • Problem-Solving & Adaptability

Job DescriptionDescription: Starting at $19.50/hour + .50 cent Shift Differential; increase based on experience and credentials Full-time Benefits Offered (Medical, Dental, Vision etc.) The Cook 3 is a senior-level culinary production role responsible for executing high-volume inflight and corporate catering orders with precision and efficiency. This position is expected to work independently, maintain strict quality standards, and support overnight production and fulfillment needs. Cook 3s serve as lead production team members on their shift, mentoring junior cooks and helping ensure all trays, bulk items, and catering orders are accurate, properly labeled, and ready for dispatch. While not a formal supervisor, this role acts as a shift leader under the direction of the General Manager. Note: This is a night shift position supporting next-day fulfillment and early dispatch operations. Key Responsibilities Production & Execution • Independently execute all inflight tray types and bulk catering items with zero errors, • Produce corporate, buffet, boxed, and inflight catering items to specification, • Maintain accuracy in portioning, tray assembly, garnishing, labeling, and packaging, • Support protein fabrication and advanced prep tasks with proper handling and food safety standards, • Step into any station as needed to support shift production goals, • All inflight tray types (cheese, sandwich, fruit, NetJets, crudité, breakfast, soup, bulk), • Corporate and BNI catering presentation standards, • Safe temperature controls for hot and cold food production, • Garnish kits, labeling standards, allergen protocols, and catering documentation (tail numbers, tray counts), • Ensure all overnight production is completed accurately and on schedule for morning dispatch, • Verify tray counts, bulk quantities, and labeling prior to staging, • Maintain organization of completed orders to support logistics and delivery teams, • Train and mentor new cooks on tray assembly, portion control, garnish standards, and labeling, • Assist in organizing prep lists and prioritizing production during high-volume periods, • Support station leadership during peak production or large-scale events, • Provide backup support to Sous Chef during callouts or ramp-up periods Requirements: • 3+ years of professional kitchen, commissary, catering, or high-volume production experience, • ServSafe Manager Certification (highly preferred), • Allergen Certification (preferred), • Consistently delivers error-free production, • Maintains high standards of cleanliness, food safety, and organization, • Demonstrates initiative and ownership without direct supervision, • Works efficiently under time-sensitive production schedules, • Maintains strong communication with Logistics, QA/Expo, and Guest Services teams, • Protects product integrity from production through staging

Job DescriptionDescription: Sous Chef Hyatt Dual Property JOB SUMMARY: Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regularly direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time, and job duties must also involve the use of discretion and independent judgment more than 50 percent of the time. EXPERIENCE & EDUCATION: -Typically requires a Bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant. -Performs work under minimal supervision, handling complex issues and problems, and referring only the most complex issues to higher-level staff. -Possesses comprehensive knowledge of subject matter. -Provides leadership, coaching, and/or mentoring to a subordinate group. -Must be proficient in Windows Operating Systems, company-approved spreadsheets, and word processing. -Ability to work a flexible schedule. -Must be able to convey information and ideas clearly. -Must be able to evaluate and select among alternative courses of action quickly and accurately. -Must work well in stressful, high-pressure situations. -Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. -Must be effective at listening to, understanding, and clarifying issues raised by co-workers and guests. -Must be able to work with and understand financial information and data, including basic arithmetic functions. -Must maintain composure and objectivity while under pressure. JOB FUNCTIONS & DUTIES: -Produces innovative and diversified menus that reflect the restaurant's overall vision. -Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations. -Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively. -Designs aesthetic plating presentations. -Ensures that hygiene and food safety requirements are met. -Maintains kitchen inventory and assigned budget. -Approaches all encounters with guests and employees in a friendly, service-oriented manner. -Maintains high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards). -Maintains regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the needs of the hotel. -Complies at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. -Complies with certification requirements as applicable for the position, including Food Handlers, Alcohol Awareness, CPR, and First Aid. -Maintains a friendly and warm demeanor at all times. -Ensures that all kitchen personnel fulfill their job functions appropriately. -Creates menus and food presentation. -Addresses and resolves all customer problems efficiently and effectively. -Performs spot checks for menu accuracy and taste. -Minimizes spoilage, waste, and overproduction. -Regularly reviews house counts, forecasts, and VIP lists. -Monitors all Banquet and Catering activity. -Maintains all kitchen inventories. -Prepares annual reviews of employees. -Assists in achieving departmental objectives and goals. -Expedites peak meal periods by maintaining a "hands-on" approach. -Works within the monthly set food cost budget, adjusting food requisitions and controlling waste. -Is familiar with all Avion Hospitality policies and house rules as well as hospitality terminology. -Ensures that plating standards and use records are posted according to Avion Hospitality standards. -Reviews food sales for accuracy daily. -Performs any other duties as requested by the General Manager. Requirements:

Job Description Are you a recent college graduate looking for a company willing to give you an opportunity to learn? Looking to work for one of the top companies in their industry? This job has YOUR NAME on it! This position will be working in a facilities management firm for an in-house technical firm! This position will the main point of contact for the office managing phones, as well as conference room schedules. Position will be working full-time M-Friday 8-5 beginning on a temporary basis, with potential for hire. What will I be doing? • First point of contact by phone and in person, • Assisting callers with inquiries or concerns, • Scheduling multiple conference rooms, • Ensuring conference rooms are set for meetings and will work for meeting needs, • Sending overnight packages, • Ordering office and kitchen supplies, • Managing inventory of supplies, • Ensuring kitchen and front office areas are well-kept, • Distributing calls to appropriate staff for leasing, • Scheduling meetings for many teams, • Assisting with company events, • Preparing correspondence, • Providing back up to other admin staff, • Coordinating catering for on-site meetings and events, • Ordering office supplies, • Maintaining files, • Providing high level service to both internal and external clients, • Preparing presentation materials as needed, • Ability to listen to others, • Upbeat and personable, • MS Office, • MS Outlook scheduling Experience, • BS and BA a plus

Job DescriptionDescription: The Sales Coordinator - Admin will: assist the Director of Sales and Marketing, Sales Managers, and Catering Manager in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel communications through the sales team as well as light selling duties to small groups and functions. The incumbent may also perform light selling duties to small groups and functions, as directed by the Director of Sales. Job Duties & Functions • Approaches all encounters with guests and Associates in an attentive, friendly, courteous and service-oriented manner., • Maintains regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Possible weekends and Holidays, • You will answer Incoming Phone Calls, Qualify Inquiries, Set up Calls with Sales & Catering Sales Manager, • You will send packages and answer general questions, • You will create a monthly recap of leads and updates, • You will assist in creating Contracts, Estimates, and Site Tours, • You will create Sales & Catering kits and restocking supply area as appropriate, • You will check the office supplies and order supplies when necessary, • You will update the Sales System with actuals after completion of events, • High School diploma or equivalent is required with college course work in related field preferred. Experience in a hotel or a related field is also preferred., • Ability to type 55 wpm, • Proficient with Microsoft operating Systems., • Must be able to convey information and ideas clearly., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must work well in stressful, high-pressure situations., • Must maintain composure and objectivity under pressure., • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary., • Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need., • Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests., • Must be able to work with and understand financial information and data, and basic arithmetic functions.

Job DescriptionDescription: ABOUT US Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors. OUR VALUES We Engage and We Listen We Care and We Own We Provide and We Ensure We Appreciate and We have Fun JOB OVERVIEW This role is perfect for a visionary chef who thrives on autonomy and is eager to bring their unique touch to every plate. As our Culinary Maestro, you’ll be responsible for conceptualizing and executing an exceptional dining experience that leaves a lasting impression. Responsible for the daily operations of the kitchen including food preparation, people leadership, banquet and catering execution and dish/menu creation and labor management. Duties include monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities as needed to ensure that kitchen staff has proper direction. Cleaning and maintaining a safe work area are also required. REPORTS TO General Manager DIRECT REPORTS Kitchen and Breakfast Staff KEY RELATIONSHIPS Internal: Managers and hourly staff External: Hotel guests, vendors and suppliers ESSENTIAL JOB FUNCTIONS • Artisan Cooking: Prepare and present dishes with precision and creativity, ensuring each plate is a work of art and a testament to your culinary expertise., • Innovative Menu Creation: Design and develop inventive menus that reflect both current culinary trends and your personal style. Cater to diverse tastes while maintaining a signature flair., • Ingredient Sourcing: Build relationships with local farmers, producers, and suppliers to source the freshest and most unique ingredients. Your commitment to quality will shine through every dish., • Event Customization: Work closely with clients to understand their vision and preferences for special events. Tailor menus and presentation to create memorable and personalized dining experiences., • Kitchen Management: Oversee the independent operation of the kitchen, including inventory management, equipment maintenance, and ensuring the highest standards of hygiene and safety., • Trend Integration: Stay ahead of culinary trends and incorporate innovative techniques and ingredients into your cooking to keep our offerings fresh and exciting., • Staff Inspiration and Engagement: Seen as an advocate for kitchen professionals inspiring to do their best work in an environment of creativity and excellence., • Compliance with Policies and Procedures: Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Maintaining a clean, sanitary, and safe workspace at all times to avoid contamination. Being aware of and following all kitchen health and safety regulations and guidelines., • Culinary Execution and Expertise: Daily preparation of all food items., • Collaborative Business Partner: Maintain effective communication within department, including Front of House., • Finance: Responsible for Labor and Budget management including food cost management The physical demands & work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 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. 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 and requirements are 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 direct report. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Requirements: ESSENTIAL QUALIFICATIONS • Culinary Expertise: Proven experience as a professional chef with a track record of creating standout dishes and menus. 5-years kitchen leadership experience as Chef or Sous Chef required, • Creativity and Vision: A strong sense of culinary creativity and the ability to translate your vision into exceptional dining experiences., • Independence and Initiative: Ability to work independently with minimal supervision, demonstrating strong organizational and time management skills., • Customer Engagement and Communication Skills: Excellent interpersonal skills for client interaction and collaboration with other team members or service providers., • Adaptability: Comfortable with a dynamic work environment and the ability to adapt quickly to new challenges and client needs., • Business and Financial Acumen: Skilled in managing food cost/labor management and maximizing revenue.

Job DescriptionDescription:Kitchen Manager / Working Chef – Hotel Bistro & Banquets $55,000 – $63,000 per year Courtyard by Marriott | Managed by Bennett Hospitality Charleston, South Carolina Full-Time Bennett Hospitality is seeking a Kitchen Manager / Working Chef to lead food operations at our Courtyard by Marriott property in Charleston. This hands-on leadership role oversees the Courtyard Bistro kitchen along with banquet and group catering service for meetings and events. This is a working chef position—you’ll lead the kitchen while cooking alongside the team to deliver consistent, high-quality food for hotel guests and group functions. What You’ll Do • Lead daily kitchen operations for the Courtyard Bistro, • Prepare and support breakfast service and evening Bistro menu, • Execute food preparation for banquets, meetings, and group catering, • Manage inventory, ordering, and food cost control, • Maintain a clean, organized kitchen and storage areas, • Ensure consistent food quality and presentation, • Maintain health, sanitation, and food safety standards, • Train and support kitchen staff as needed, • Previous Kitchen Manager, Sous Chef, or Chef leadership experience, • Professional cooking experience in a restaurant, hotel, or catering kitchen, • Knowledge of food safety and sanitation procedures, • ServSafe Manager Certification (or ability to obtain within 60 days), • Experience with ordering, inventory, and kitchen organization, • Ability to lead a kitchen while working in a fast-paced environment Preferred Experience • Hotel kitchen or Bistro-style service, • Breakfast or brunch cooking, • Early mornings for breakfast service, • Occasional evenings for Bistro and banquet events, • Competitive salary ($55K–$63K)Requirements:

Job DescriptionDescription: JOB SUMMARY Responsible for serving as the Kitchen Supervisor, responsible for overseeing all food preparation and food quality. Responsible for preparing safe food for the plane, by following airlines specs. This position reports to the In-Flight Kitchen Manager. ESSENTIAL JOB FUNCTIONS: • Supervises, directs, and evaluates assigned staff develops and oversees employee work schedules to ensure adequate coverage and control; compiles and reviews timesheets; approves/processes employee concerns and problems and counsels or disciplines as appropriate; assists with or completes employee performance appraisals; directs work; acts as a liaison between employees and management; and trains staff in operations, policies, and procedures., • Organizes, prioritizes, and assigns work prioritizes and schedules work activities to meet objectives; ensures that subordinates have the proper resources needed to complete the assigned work; monitors status of work in progress and inspects completed work; consults with assigned staff to assist with complex/problem situations and provide technical expertise; provides progress and activity reports to management; and assists with the revision of procedure manuals as appropriate., • Oversees all food preparation manages multiple revenue sources to include in-house catering, Hudson News Grab and Go items, airline crew and 1st Class meals, and Dunkin Donuts food items; coordinates menu development, resource management, delivery coordination, food storage, preparation, and quality, and plan execution; ensures strict adherence to all federal, state, and local health and safety codes and regulations., • Coordinates extensive preparation and delivery schedule manages a 7-person team to ensure timely preparation, inspection, and delivery of all food items; ensures adherence to multiple schedules specific to each vendor; schedules 3-, 6-, and 7-day delivery cycles., • Oversees kitchen staff training: responsible for food preparation training, driver training, and food quality training; monitors training needs to ensure current standards and proper certifications are maintained., • Manages food and supply ordering plans and executes timely and efficient ordering; calculates food item needs and schedules deliveries in advance; orders other kitchen essentials to include uniforms, cleaning supplies, labels and packaging, and ice/dry ice; coordinates delivery vehicle maintenance., • Processes a variety of documentation associated with department/division operations, within designated timeframes and per established procedures: receives and reviews various documentation to include time sheets, vehicle maintenance reports, and packing slips; reviews, completes, processes, forwards or retains as appropriate; prepares or completes various forms, reports, correspondence, and other documentation, including menus, work orders, and supply orders; compiles data for further processing or for use in preparation of department reports; and maintains computerized and/or hardcopy records., • Operates or uses various kitchen equipment and supplies in order to complete work assignments operates and maintains ovens, fryers, mixers, blenders, knives, and other kitchen equipment; operates delivery truck; operates a personal computer to enter, retrieve, review, or modify data, spreadsheets, Internet, e-mail, or other software; and operates general office or other equipment as necessary to complete essential functions., • Associate degree from an accredited institution., • Five (5) years’ experience in a related field of work., • Valid South Carolina driver’s license.

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We are growing and adding to our team! .Have an interest in wine, though experience in wine not necessary to begin.Amenable to guest facing roles when required, running food etc.Possibility of growth from within.Must be reliable and willing to work weekends.Must Work clean, organized, this is a

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We are hiring immediately for a full time.Roper Hospital - 316 Calhoun Street, Charleston, SC 29401.Note: online applications accepted only.Full time; Days may vary, 5:00 am to 6:30 pm.

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.As a Dasher, you’ll stay busy with a variety of earnings opportunities and can work when it works for you.Whether you’re looking for a side hustl

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.As a Dasher, you’ll stay busy with a variety of earnings opportunities and can work when it works for you.Whether you’re looking for a side hustl

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DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.As a Dasher, you’ll stay busy with a variety of earnings opportunities and can work when it works for you.Whether you’re looking for a side hustl

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.As a Dasher, you’ll stay busy with a variety of earnings opportunities and can work when it works for you.Whether you’re looking for a side hustl

To apply, please reply here with your resume or stop by 232 Meeting Street Tuesday-Saturday 12pm-3pm to speak with a manager.

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.As a Dasher, you’ll stay busy with a variety of earnings opportunities and can work when it works for you.Whether you’re looking for a side hustl

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.As a Dasher, you’ll stay busy with a variety of earnings opportunities and can work when it works for you.Whether you’re looking for a side hustl

Koniag Government Services company, is looking for a highly qualified, experienced and self-motivated individual to perform the duties of a Project Manager with a Top-Secret clearance for a large government facilities complex in Charleston, SC. The Project Manager is responsible for planning, execut

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.As a Dasher, you’ll stay busy with a variety of earnings opportunities and can work when it works for you.Whether you’re looking for a side hustl

Culinary Specialists operate and manage Navy dining and lodging services, planning menus, preparing meals, managing inventories and records, and contributing directly to crew morale and readiness at sea and ashore, including support to high visibility executive food service when selected.Plan menus

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.As a Dasher, you’ll stay busy with a variety of earnings opportunities and can work when it works for you.Whether you’re looking for a side hustl

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.As a Dasher, you’ll stay busy with a variety of earnings opportunities and can work when it works for you.Whether you’re looking for a side hustl