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Take advantage of this incredible opportunity to join Park Hyatt Washington’s Michelin-distinguished culinary team as a Full-Time Cook 2.Come and find out why Hyatt has earned a place on Fortune’s 2025 World’s Most Admired Companies list!.Medical, Dental, and Vision Insurance after

Job Description Salary: $90,000.00 Other Forms of Compensation: Pay Grade: [[payGrade_obj]] A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements, • Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Mastery of a wide variety of kitchen positions and stations, • Ability to think on their feet, as well as create, produce, and serve on the fly, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Excellent interpersonal, customer service, and oral/written communication skills, • Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification Click here to Learn More about the Compass Story 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. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid 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 for paid time off benefits information. Req ID: 1447300 Compass Corporate Steven Goldberg [[req_classification]]

Job DescriptionDescription: The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Estimate food requirements and food/labor costs, • Supervise kitchen staff’s activities, • Oversee portion control and quantities of preparation to minimize waste, • Arrange for equipment purchases and repairs, • Recruit and manage kitchen staff, • Rectify arising problems or complaints, • Give prepared plates the “final touch”, • Perform administrative duties, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and guests, • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience, • Handle volume and stress with aplomb and finesse, • Hold the standard of high-quality food above all else, • Share the passion for food, wine and the guest experience, • Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours, • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Communication and leadership skills, • Keep up with cooking trends and best practices, • Be able to withstand the pressure and strain of working in close quarters, • 8-years of experience, • High volume restaurant experience is a plusRequirements:

Job Description Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have four new locations opening in DC and Virginia over the next 18 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers. The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture. Job Duties: • Direct and supervise kitchen employees while executing and maintaining Ted's standards, • Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met, • Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory, • Hire, train and develop kitchen staff while promoting a positive work environment, • Actively coach and counsel employees to include documentation when appropriate, • Prepare an effective schedule to ensure staffing needs are met and labor costs controlled, • Conduct inventory and handle ordering of product, • Partner with vendors to ensure product arrives in a timely manner and is accounted for, • Achieve company profit standards for sales, costs, labor, • Participate in menu development, and recipe creation, • Responsible for proper food storage and food quality standards including consistency and presentation, • Ensure repair and maintenance needs are met and/or communicated to designated manager, • Understand and follow the food allergy procedure and special orders/restrictions, • Communicate repair and maintenance needs to designated manager/vendor, • Understand and follow the food allergy procedure and special orders/restrictions, • Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved, • College Degree or certification in culinary field preferred, • 2+ years in kitchen management role, • Excellent working knowledge of sanitation standards, • Ability to understand and positively impact financials, • Proven ability to hire, train and lead a diverse workforce, • Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup., • Must be able to work extended hours when business need necessitate, • Competitive Salary and bonus plan, • Medical, dental and vision insurance, • 401K, • Paid Time Off, • Paid Holiday (Thanksgiving and Christmas), • Employee Shift Meal while at work, • Employee dining discount extended across all brands, • Health Savings Account, • Employer paid Life Insurance and Long-Term Disability Insurance, • Short Term Disability Insurance, • Employee Assistance Program

Job Description Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have four new locations opening in DC and Virginia over the next 18 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers. The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture. Job Duties: • Direct and supervise kitchen employees while executing and maintaining Ted's standards, • Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met, • Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory, • Hire, train and develop kitchen staff while promoting a positive work environment, • Actively coach and counsel employees to include documentation when appropriate, • Prepare an effective schedule to ensure staffing needs are met and labor costs controlled, • Conduct inventory and handle ordering of product, • Partner with vendors to ensure product arrives in a timely manner and is accounted for, • Achieve company profit standards for sales, costs, labor, • Participate in menu development, and recipe creation, • Responsible for proper food storage and food quality standards including consistency and presentation, • Ensure repair and maintenance needs are met and/or communicated to designated manager, • Understand and follow the food allergy procedure and special orders/restrictions, • Communicate repair and maintenance needs to designated manager/vendor, • Understand and follow the food allergy procedure and special orders/restrictions, • Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved, • College Degree or certification in culinary field preferred, • 2+ years in kitchen management role, • Excellent working knowledge of sanitation standards, • Ability to understand and positively impact financials, • Proven ability to hire, train and lead a diverse workforce, • Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup., • Must be able to work extended hours when business need necessitate, • Competitive Salary and bonus plan, • Medical, dental and vision insurance, • 401K, • Paid Time Off, • Paid Holiday (Thanksgiving and Christmas), • Employee Shift Meal while at work, • Employee dining discount extended across all brands, • Health Savings Account, • Employer paid Life Insurance and Long-Term Disability Insurance, • Short Term Disability Insurance, • Employee Assistance Program

Job Description Location: The Eatery at Pelham Commons on the Mt. Vernon campus Salary: $80,000- $90,000 Other Forms of Compensation: At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef II at The George Washington University in Washington, DC. You will be a lead culinarian within our dining programs. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities • Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards., • Complete and apply daily production worksheets and waste log sheets., • Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices., • Ensure the implementation of culinary standards, including recipe compliance and food quality., • Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed., • Enforce federal, state, and local health and sanitation regulations and department procedures., • Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities., • Forecast annual food and labor costs and supervise actual financial results., • Foster strong client relationships to align our programs with their objectives, driving happiness and retention., • Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications • A.S. degree or equivalent experience., • Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training., • Experience in high-volume, hands-on foodservice operations., • Must be experienced with computers., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1432945 Chartwells HE KRISTINA MCCARTHY [[req_classification]]

Job DescriptionDescription: The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Estimate food requirements and food/labor costs, • Supervise kitchen staff’s activities, • Oversee portion control and quantities of preparation to minimize waste, • Arrange for equipment purchases and repairs, • Recruit and manage kitchen staff, • Rectify arising problems or complaints, • Give prepared plates the “final touch”, • Perform administrative duties, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and guests, • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience, • Handle volume and stress with aplomb and finesse, • Hold the standard of high-quality food above all else, • Share the passion for food, wine and the guest experience, • Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours, • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Communication and leadership skills, • Keep up with cooking trends and best practices, • Be able to withstand the pressure and strain of working in close quarters, • 8-years of experience

Job Description Perkins Management is looking for an amazing Executive Chef to join our team. The EXECUTIVE CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. • Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products., • Train and manage kitchen personnel and supervise/coordinate all culinary activities., • Responsible for menu planning and development., • Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met., • Develop and be accountable for a safe culture that creates a work environment where no one gets hurt., • Estimate food consumption., • Ensure proper equipment operation/maintenance., • Conduct inventory., • Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management., • Recruit, hire, develop, and retain back of the house staff., • Drive customer service and employee engagement through effective use of customer and employee engagement surveys., • Look for opportunities to implement new products and services which support sales growth and client retention. Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. Core competencies: Leadership, Management Powered by JazzHR D8BEWYFAOX

Job Description An award-winning restaurant group is seeking an experienced and strategic Executive Chef to lead operations across two of their award-winning properties. This individual will be a steward of culinary excellence, dedicated to upholding the high standards of hospitality, creativity, and consistency. Inspired by the philosophies of industry leaders, this role champions innovation, teamwork, and an uncompromising commitment to quality. The ideal candidate will be a culture-builder, fostering a positive, respectful, and professional work environment for all employees while exemplifying the values of the company. JOB DUTIES: • Ensure consistent adherence to quality standards, operating systems/procedures, and sanitation and safety regulations/requirements., • Master all aspects of food production, including recipe adherence, food quality, storage, and equipment maintenance., • Actively monitor food execution and coach BOH team members to maintain recipe accuracy, preparation techniques, and plating standards., • Conduct food reviews and provide constructive feedback to the entire culinary team to ensure continuous improvement., • Collaborate with the Operations Team to create and execute new menu item development and provide detailed recipe documentation at the restaurant level., • Coordinate new menu item station assignments and oversee training for seamless implementation., • Lead BOH and FOH alignment to ensure an exceptional guest experience, including occasional direct guest interactions for feedback., • Serve as a role model, actively influencing the behavior of others to foster a safe and healthy work environment., • Train and develop BOH team members, cultivating a culture of mentorship to support the organizations talent pipeline., • Ensure the BOH team is properly staffed for all shifts, following approved staffing templates., • Actively promote inclusivity, respect, and professionalism in the workplace, ensuring a positive work culture., • Assist in recruiting, onboarding, and training new hires, following all required guidelines and schedules., • Identify and develop emerging talent, building future leaders within the culinary team., • Conduct month-end inventory with accuracy and work to achieve budgeted goals for each accounting period., • Monitor daily operations for unnecessary waste and food handling issues, leading corrective actions as needed., • Manage housekeeping systems and ongoing repair/maintenance programs to uphold the cleanliness and functionality of BOH facilities., • Ensure compliance with security procedures to protect team members, guests, and company assets., • Support new restaurant openings as needed, bringing culinary philosophy to new markets., • Incorporate sustainable sourcing and waste management practices into BOH operations, ensuring alignment with our commitment to eco-conscious dining., • Champion innovation by balancing traditional methods with new culinary techniques to enhance menu offerings and guest experiences. QUALIFICATIONS: • Minimum 6 years of direct kitchen management/executive chef experience. A culinary school background is a plus., • High-level organizational skills, multi-tasking capabilities, and the ability to manage workloads with minimal direction., • Strong leadership skills with a track record of building and leading high-performing teams in a fast-paced, high-pressure environment., • Extensive culinary knowledge of global techniques and ingredients, with the ability to blend tradition with innovation., • Embody a passion for hospitality and a commitment to providing an exceptional guest experience and mentoring the team to deliver it., • Ability to adapt and thrive in changing priorities and maintain composure in high-stakes environments., • Ability to communicate effectively in English. Spanish fluency is a plus., • Dependable & Motivated: Reliable, with high attention to detail and follow-through., • Able to work 10-hour plus shifts., • Able to stand, sit, or walk for extended periods., • Able to grasp, lift, and/or carry up to 50 lbs. as needed., • Finger/hand dexterity to operate kitchen machinery and knives., • Able to withstand changes in temperature, steam, and heat., • Able to work in confined spaces., • Must possess hearing, visual, and sensory abilities to observe and detect emergencies, as well as distinguish product taste, texture, temperature, and presentation., • Must be authorized to work in the USA BENEFITS: • Competitive Pay ($100k-$120k+), • Bonus potential (10-15% based on KPI's), • Health Insurance (50% paid by employer), • Vision and Dental, • PTO (15 days per year accrued), • Sick Pay, • 401K EOE - We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $17.50 - $18.00 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $17.50 - $18.00 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Competitive salary, • Dental insurance, • Health insurance, • Paid time off About Us Main Event Caterers is a premier luxury catering company renowned for delivering exceptional culinary experiences for high-end private events, weddings, corporate functions, and exclusive galas. With a reputation built on elegance, creativity, and impeccable service, we partner with discerning clients to bring their vision to life. We are currently seeking an Executive Sous Chef to join our dynamic culinary leadership team. This role is ideal for a highly skilled and detail-oriented chef who thrives in a fast-paced, creative, and collaborative environment. Key Responsibilities • Lead and manage kitchen operations in coordination with the Executive Chef, • Oversee prep, production, plating, and execution for all catered events, • Ensure culinary excellence, consistency, and presentation standards are met, • Supervise and train kitchen staff to maintain high standards of food safety, sanitation, and teamwork, • Assist with seasonal menu development, costing, and sourcing premium ingredients, • Maintain inventory levels, control food costs, and manage vendor relationships, • 5+ years of culinary leadership experience, ideally in fine dining or luxury catering, • Degree or certification from a recognized culinary school preferred, • Proven expertise in upscale, event-driven cuisine and high-volume execution, • Exceptional leadership, organizational, and time management skills, • Deep knowledge of food safety protocols and kitchen compliance, • Flexible schedule, including availability for weekends and extended hours as needed, • Competitive salary and performance-based bonuses, • Opportunities for creative input in menu design and seasonal planning, • A collaborative, high-end work environment focused on innovation and growth, • Medical Insurance, • Dental Insurance, • Vision Insurance, • 401(k), • 401(k) matching, • Free parking, • Free lunch provided Monday-Friday, • Vacation leave

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Albi / Arabic for ‘my heart’ is the acclaimed debut restaurant from chef/owner and James Beard award winner Michael Rafidi. Chef Rafidi takes inspiration from his family’s roots in the Levant region, bringing to the table an experience that melds the ancient tradition of the region

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We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, leader. We are seeking a Chef de Partie to join our James Beard award winning team at one of our D.

El candidato ideal es alguien que demuestre liderazgo en la cocina y pueda garantizar la calidad, la consistencia y el manejo adecuado de los alimentos. Trabajar en una cocina de ritmo rápido y poder manejar la exigencia de los servicios ocupados mientras se mantiene la calidad y consistencia

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We are seeking a Chef de Cuisine to lead our kitchen team, drive culinary innovation, and uphold the high standards that define the Morini name. The Chef de Cuisine is responsible for managing all aspects of the kitchen, including menu development, staff leadership, financial accountability, and mai

A Sous Chef is responsible for the overall kitchen execution in a fast paced, high volume environment in the absence of head chef. Sous Chef may be responsible for the supervision of up to 25 employees including Zone Leaders, Cooks, Prep Cooks and Dishwashers. Competitive pay (typically Sous Chef pa

We are currently seeking a dedicated and experienced Sous Chef to join our team and help uphold our tradition of exceptional hospitality. The position will collaborate directly with the Executive Chef in all aspects of kitchen operations, including menu development, daily operations, and employ

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We are seeking a Chef de Partie to join our James Beard award winning team at one of our D. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, leader.

Line Cooks at Fabio Trabocchi Restaurants provide culinary skills at the highest quality standard. Maintain organization, cleanliness and sanitation of work areas and equipment. Monitors and maintains cleanliness, sanitation and organization of assigned work areas.

Support the Chef de Cuisine and Head Chef in daily kitchen operations, including prep, service, and staff supervision. We are seeking a Sous Chef to join our James Beard award winning team at one of our D. We want everyone who works with us to become a better cook, barista, chef, manager, guest liai

Somos una cocina contemporánea de estilo hongkonés con reconocimiento Bib Gourmand que se enorgullece de asegurar un ambiente de trabajo positivo, además de ser un lugar para crecer y ser desafiado profesionalmente. El chef ejecutivo Simon Lam presenta un menú juguet&oacu

James Beard Award-winning culinary legends, Nancy Silverton and Stephen Starr, have joined forces to bring LA’s beloved.Mozza embodies an energy and passion for dining that is the perfect match for the District’s vibrant food scene.If you adore restaurants, you should join us.If hospital

Shef is a modern-day shared personal chef service, connecting talented chefs to busy individuals & families seeking high quality meals delivered to their home. We’ve built a platform for independent chefs who want to grow something of their own: Shef handles delivery, customer service, platfor

Chef Enrique Limardo's culminating restaurant showcasing evolved Spanish-influenced cuisine with top-tier hospitality, featuring an open kitchen concept designed by award-winning OOAK designers. Assist Executive Chef in daily kitchen operations across both concepts. Oversee kitchen operations during

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Washington, DC's vibrant Union Market District!.With a nod to its New York City roots, this brasserie features a classic curved zinc bar outfitted with signature subway tiles, vintage mirrors with handwritten daily specials, and a mosaic-tiled floor.The team is currently seeking a .French fare

We are seeking a Junior Sous Chef to join our James Beard award winning team at one of our Michelin starred restaurants: Rose’s Luxury, Little Pearl, and Pineapple and Pearls. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most impor

The ideal Sous Chef candidate has at least 3 years of cooking experience, including 1 year in a sous chef position or similar.

Support the Chef de Cuisine and Head Chef in daily kitchen operations, including prep, service, and staff supervision. We are seeking a Sous Chef to join our James Beard award winning team at one of our D. We want everyone who works with us to become a better cook, barista, chef, manager, guest liai

Sous Chef Opportunity – Multi-Unit Kitchen. Work closely with the executive chef and team to develop and execute menus.

James Beard Award-winning and Michelin-Starred Chef Fabio Trabocchi, .

Support the Chef de Cuisine and Head Chef in daily kitchen operations, including prep, service, and staff supervision. We are seeking a Sous Chef to join our James Beard award winning team at one of our D. We want everyone who works with us to become a better cook, barista, chef, manager, guest liai

James Beard Award-winning culinary legends, Nancy Silverton and Stephen Starr, have joined forces to bring LA’s beloved.Mozza embodies an energy and passion for dining that is the perfect match for the District’s vibrant food scene.If you adore restaurants, you should join us.If hospital

Job Description Line cook -The Line Cook is responsible for executing dishes to the exacting standards of the Executive Chef and culinary leadership, ensuring consistency, beauty, and flavor in every plate served. This role requires technical proficiency, meticulous attention to detail, and the ability to perform under pressure in a high-performance, fine dining kitchen. • Maintain mise en place for assigned station throughout service., • Keep station clean, organized, and stocked at all times during service., • Communicate effectively with team members to ensure smooth service flow, • Maintain precise portioning, seasoning, and presentation for every dish., • Follow detailed recipes, plating diagrams, and station prep lists with exact accuracy. Qualifications • Minimum 2–3 years’ experience in high-end or Michelin-caliber restaurants., • Proven technical cooking skills and knowledge of modern and classical culinary techniques., • Exceptional knife skills and understanding of ingredient preparation., • Ability to work in a fast-paced, high-pressure kitchen while maintaining composure., • Strong sense of discipline, attention to detail, and personal pride in craftsmanship., • Willingness to learn and adapt in a rigorous, evolving menu environment., • Flexibility to work evenings, weekends, and holidays as required.

Job Description Do you work well under pressure? Do you take pride in making a “craving worthy” breakfast sandwich or burger? Do you enjoy making someone's day a little brighter by making them the perfect breakfast or lunch, served with a smile? Do you like working as part of a team? If so, we may have just the right position for you! We are on the lookout for our next Grill Cook to join our corporate dining team! As a corporate dining Grill Cook, you prepare a variety of made-to-order meal items for daily service as well as catered events while providing excellent customer service. Work today, get paid today! We’ve partnered with DailyPay, a voluntary benefit to offer employees access to their pay on their own schedule. NO NIGHTS, WEEKENDS OR MAJOR HOLIDAYS Must Haves: * Great people skills, a team player! * Ability to work quickly and efficiently * Multitasking and time management skills * Reliable * Prompt * Eager to learn through training * Cool in fast paced kitchen setting * Experience from restaurant, food service or hospitality industry is a plus but not necessary. WE OFFER HANDS ON TRAINING! * Ability to clear a background check * We offer a competitive benefits program that includes: Medical, Dental, Vision, FSA, ST/LT, Life, Paid Vacations, Personal Time, a 401(k) with a company match, training, and opportunities for growth! Plus – get one meal per shift on us! PLEASE NOTE: Café Services, Inc. is an Affirmative Action/Equal Employment Opportunity employer and participates in E-Verify. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of gender, age, national origin, race/ethnicity, religion, gender identity, sexual orientation, protected veteran status, disability, or other protected group status.

Job Description Food Service Worker, Varies, Food and Nutrition 6:00 am-7:30 pm; 11:00am-7:30pm EOW Pay Range: $17.00 - $27.20 (actual offers are based upon the applicants relevant experience pertaining to the position) With over 150 years of caring for our community and each other in the Washington DC area, Howard University Hospital has a world-renowned reputation for high-quality, patient-centric care. Howard University Hospital is the nation’s only teaching hospital located on the campus of a Historically Black University and has created a superior learning environment, with groundbreaking research and positive patient outcomes. Howard University Hospital seeks to hire a Food Service Worker who will embrace our rich and historic tradition of excellence. If you want to make a difference in someone’s life every day, consider a position with a team of professionals who are doing just that, making a difference. Food Service Worker: • Utilizes tray tickets/marked menus, ensures accurate assembly of patient trays for general and modified diets; ensures portions served are in accordance with diet plans and checked completed trays for accuracy., • Explains the menu selection process and assists patients with making a selection., • Maintains a clutter-free, clean, safe, sanitary, and orderly work area, • Retrieves soiled trays, silverware, and food carts, • Assists with preparing/portioning salads, desserts, and other items needed., • Delivers food carts to patient floors and trays to patients’ bedside, ensuring patients receive the correct trays and provide assistance accordingly., • Disposes of trash and garbage according to sanitation policies and procedures., • High School or GED, • Work-life balance, • Recognition and rewards for professional expertise, • Competitive, comprehensive benefit plans offered (including health, disability, vacation, sick leave, and 403B retirement plan) COVID-19 Vaccination Howard University Hospital requires all external applicants to be fully vaccinated for COVID-19 before commencing employment. External Applicants may be required to furnish proof of vaccination and, if offered, may elect to be vaccinated at a designated Howard University Hospital location.

Job DescriptionChef Operator We’re looking for a Chef Operator who thrives in a scratch-cooked, fast-casual environment. This role is all about leading with heart, driving operational excellence, and creating a culture where both guests and team members feel at home. If you love fresh, seasonal food and have the energy to inspire others, this opportunity is for you. Chef Operator Benefits and Compensation: • Competitive base salary with performance-based incentives, • Health, dental, and vision insurance coverage, • Paid time off including vacation and holidays, • Career growth and equity/partnership opportunitiesChef Operator Requirements & Qualifications:, • Strong culinary background with scratch-cooked experience, • Proven ability to manage P&L, labor, and food costs, • Systems-oriented leader who thrives with structure and checklists, • Positive, energetic presence that inspires team cultureChef Operator Must Haves:, • Lead daily kitchen operations with hands-on involvement, • Drive profitability through cost management and accurate forecasting, • Implement and maintain operational systems and standards, • Act as the face of the brand, engaging team and guestsChef Operator Preferred Background & Skills:, • Experience in fast-casual or high-volume scratch kitchen environments, • Culinary education or certifications a plus, • Track record of training and developing future leaders, • Familiarity with seasonal menu planning and sourcing practices

Our Full-Time Cook 1 will work as a Lead Cook demonstrating thorough technical skills of all station areas. Take advantage of this incredible opportunity to join Park Hyatt Washington’s Michelin-distinguished culinary team as a Full-Time Cook 1 (Lead Cook). Ability to perform all basic cooking

If you enjoy working in a dynamic high-energy environment within a growing company we invite you to bring your expertise and enthusiasm.We pride ourselves on building professional courteous energetic outgoing and fun teams.We strive to make every guest experience a positive one and our staff is a hu