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Job DescriptionDescription: Vital Root is looking for a Sous Chef. Located on Denver’s bustling Tennyson street, Vital Root is committed to keeping it real. Real ingredients. Real food. Real flavor. It’s a fast-casual approach to the Omnivore’s Dilemma and features bright, plant-based meals that nourish the body and honor the earth. Other Vital pairings include: flavor + wellness, affordable + sustainably-sourced, fast + chef driven, nutrient dense + wholly craveable. And the space? A reformed candy factory now brimming with plants and bathed in light. This Neighborhood locally owned, employee owned, spot is excited to meet you ! Salary $60,000-$65,000 Annual Employee Benefits: • Medical, Dental, and Vision insurance available (eligibility after 30 days), • Life insurance, • 401k with 4% safe harbor match, • JOON wellness benefit (eligible after 6 months), • ESOP Share Vesting with Tenure (**See Below), • PTO and Paid leave, • Employee Meal Stipend Along with some of Denver’s most forward-thinking concepts and sustainably-sourced cuisine, the key to Edible Beats’ success is a team of passionate, collaborative, and energetic professionals that value connectedness and the desire to constantly evolve. **Q: What is an ESOP (Employee Stock Ownership Plan)? **A: ESOP means all employees are given ownership interest of the company in the form of company shares. There is no financial commitment from employees to own shares, All shares are earned and distributed to employees based on tenure, compensation and other rules and regulations. We are seeking manager candidates with a broad background in service styles and concepts, that are vested, career-minded, and looking for their next level; who share the thrill of taking part in the continued success, growth and evolution of a restaurant & company that is well established in Denver’s emerging food, beverage, and entertainment scene. Candidates must demonstrate integrity in all areas, both personal and professional; and you will be asked to help maintain & evolve a culture of trust and dependability among the staff. Requirements: • Support the Executive Chef in the daily operations of the restaurant:, • Oversee labor and food cost for back of house, • Maintain the established EB culture, • Ensure write-ups are documented and distributed accordingly, • Assist with conducting reviews on a timely basis, • Lead by example in the kitchen and demand the same from all BOH staff., • Organize and maintain the systems for recipes and costing, both Meez and R365 in a timely manner., • Update relevant prep lists and order guides to ensure proper production and ordering is taking place., • Assist with menu development, costing, recipe writing and other administrative tasks regarding food specials as well as the seasonal changes of the menu., • Support the Executive Chef with all kitchen related repairs and maintenance., • Bridge the gap between the Executive Chef and the rest of the BOH management team., • Ensure that daily line taste and checks are happening prior to every service. Correct and coach when necessary., • Assist the Executive Chef with the distribution of all relevant information:, • Product Mix, • Roster Report & Schedule, • Order Guides, • Prep Lists, • Communicate and contribute daily through shift notes and emails., • Execute and overseer high skilled food production:, • Butchery, • Sous Vide, • Food Specials, • Sauces, • Delegate effectively to all members of the BOH., • Identify items needed to utilize for staff meal; minimizing waste while increasing team morale., • Quality check all prepped products and ensure quality and rotation., • Support the Executive chef throughout the hiring process., • Ensure employee coverage by proactively managing the schedule., • Help maintain labor costs by monitoring overtime and making any necessary labor cuts based on the needs of the business., • Maintain a sanitary kitchen in accordance with EB internal standards as well as the health department. Oversee and execute the day to day cleanliness and detail cleaning projects as necessary., • Attend line-ups and communicate specials, issues, ice breakers in an informative and passionate manner., • Contribute and lead to the success of service. Run stations, expo, and cook food as needed., • Help with invoice inputting and ensuring that our vendors are paid in a timely manner. Support and foster a healthy relationship with the Front of House, both managers and hourly staff., • Inspire the FoH with your food knowledge and give them the tools they need to be better salespeople and representatives of our cuisine.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Denver, CO As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $50K - $60K Salary, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. CAVA – joining “A culture, not a concept” We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic. Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!, • 401k enrollment with CAVA contribution, • Paid sick leave, parental leave, and community service leave, • FREE CAVA Meal for every shift worked Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. CAVA – joining “A culture, not a concept” We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. We keep it reel! This is what we bring to the table: • Competitive Wages: $22-$28 an hour depending on experience, • Qualifying sick leave according to state/city regulations, • An RTD bas pass for unlimited rides!, • Tenure Incentive program, • Free "Family Meal" during working shift, • Great training and commitment to promotion from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists Chef in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Steward Coordinator (Food Services) at the South Pole Station. As a Steward Coordinator, Food Services you are responsible for supervising McMurdo steward staff by organizing tasking, special projects, supply orders and ensuring that the steward team conducts their duties safely, efficiently and with a positive attitude. Assists Lodging Manager and Culinary Manager in other duties as required. POSITION: Steward Coordinator, Food Services SEASON: Austral Summer (Summer 2025-2026) LOCATION: South Pole, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Program Executive Chef WAGE: $729-$829 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for tasking and overseeing day-to-day activities of the Lead Dining Attendants and Stewards to ensure that assigned tasks are completed thoroughly and in a timely manner., • Sets pre-season expectations and completes post-season evaluations of Lead Dining Attendants and Stewards as required by the Culinary Manager and/or Lodging Manager, • Assists Culinary Manager in envisioning and implementing new team initiatives. Provides leadership and support for Lead Dining Attendants and Stewards., • Communicates staffing, tasking, and equipment issues clearly with Lead Dining Attendants to ensure meal services are managed smoothly and efficiently., • Manages scheduling of the Lead Dining Attendants and Stewards and assists with applicable duties of those positions as required., • Tracks physical condition (injuries, aches, pains, sick days) of staff, adjusting tasking for light duty and other special requirements as needed., • Fills in for the dining facility as needed., • Actively seeks out and organizes special projects to be carried out by Lead Dining Attendants., • Conducts inventories as requested., • Researches cleaning products utilized by the stewards to ensure proper and safe usage., • Handles confidential matters (personnel actions, management reports, lodging issues, etc.) in accordance with management policy., • Interacts with the National Science Foundation, military and other agency officials, both over the telephone and in person, in a professional and tactful manner., • Coordinates with other GSC departments to assign stewards special tasking. Communicates with Lead Dining Attendants regarding each department's needs. Ensures that stewards have training, tools, and resources they need to succeed in special tasking., • May be required to perform duties requiring repetitive motion., • Must be able to lift the safety regulation maximum on limited basis., • Responsible for implementing and maintaining a safe workplace program and ensuring safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to GSC., • Complies with all GSC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve GSC goals and contractual commitments, • Responsible for leadership and motivation of the team., • Performs other duties as required. EDUCATION: • High school graduate or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • A minimum of two years of work experience in the hotel or restaurant related industry., • One year supervisory experience required., • Basic computer skills with word processing, spreadsheets and databases required., • Previous experience with Station Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship and permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job DescriptionGENERAL PURPOSE: The Camp Chef/Cook is responsible for providing meals for campers and staff during summer camp program. This includes preparing meals for special diets, cleaning and organizing kitchen and appliances, general cleaning, and maintaining meal records. A primary function of this, and every other job at camp, is to ensure that each member, guest, and visitor receives the highest caliber of service. Pay Range: $23.00-$26.00 per hour Date: late May - early August (exact dates TBD) This job is on-site in Bailey, CO. ESSENTIAL DUTIES & RESPONSIBILITIES ***(Employees are held accountable for all duties of this job) • Prepare meals for 50-310 people per meal., • Prepares all meals on time as scheduled or assigned., • Ensures special food requirements for both campers and staff, e.g., food allergies, gluten free and vegetarian diets are managed with utmost importance for 100% accuracy., • Responsible for ensuring food items are readily available for staff on weekends., • Partners with administrative staff to plan, prepare, and deliver timely and accurate pack-out and travel camp food., • Works with Kitchen Manager to create prep sheets for special event orders., • Check menus daily for any required advance preparation; Prepare and assign production and prep work for Prep/Line Cooks to complete., • Observe methods of food preparation, cooking, and sizes of portions to ensure food is adequately prepared., • Ensure proper cooking methods and recipes are followed., • Perform quality audits and specs checks, including temp checks on food items and dish machines., • Ensures that CDPHE Food Regulations are being followed by all kitchen staff; Performs daily temperature checks for coolers and products., • Assists with breakdown of workstation and completion of closing duties ensuring all Prep/Line Cooks' and Dishwashers’ assignments are completed before they sign out., • Performs check in of all incoming food supply orders (verifies amount ordered vs invoice amount, ensures it is properly stored and rotated) as directed by Kitchen Manager., • Partner with Kitchen Manager to make recipe or menu changes so that foods will be utilized before expiration date to eliminate waste as much as possible., • Partner with Kitchen Manager to reward and recognize staff for individual and team success., • Contribute as a leader of the department by supervising Prep/Line Cook and Dishwashing staff on improving operational efficiencies as needed., • Ensure and promote the sanitary integrity of the facility, equipment, and food products., • Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures., • Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils., • Regularly sanitizes kitchen surfaces throughout the day; Assists in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, ovens, stoves, fridges, etc., • Washes hands frequently while working in the kitchen and in accordance with CDPHE health regulations., • Keeps stock rooms, coolers, and freezers clean; Ensures that food supplies are rotated, and all perishables are labeled, dated and stored properly., • Assists with unloading, inspection, and storage of raw ingredients and supplies., • Assists Kitchen Manager in inventory requests, as requested., • Reports any accidents or injuries to manager/director., • Consistently reports to work on time as scheduled., • Responsible for timecard management., • Interact with digital systems including WorkBright, Slack, and ADP., • Respects the confidential nature of all information pertaining to staff, volunteers, and girls., • Lives by the Girl Scout Promise and Law., • Routinely display concern for an effective implementation of health, safety and emergency policies and procedures., • Maintain high standards of health, sanitation, safety, and security to prevent accidents and to respond appropriately in emergency situations., • At all times, help to promote a positive image of camp., • Demonstrate responsibility, accountability, and overall maturity of judgement., • Work together and communicate appropriately with all staff and volunteers., • Demonstrate a recognition and understanding of good customer service in all dealings and interactions as an employee of Girl Scouts of Colorado by maintaining constructive relationships with co-workers, girl members, parents, volunteers, and the community., • Solves problems using standard procedures and precedents., • Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness., • Identifies and resolves problems in a timely manner; Develops alternative solutions; Uses reason even when dealing with emotional topics., • Uses limited independent judgment to make decisions based on precedents using established guidelines., • Solves problems using standard procedures and precedents., • Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness., • Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly., • Consistently reports to work as scheduled, and in a timely manner. Education and/or Formal Training • High school diploma or equivalent plus one year certificate from college or technical school, preferred., • Minimum of two years’ experience as a cook/chef., • Must possess, or be willing to obtain, current SERV Safe Certification., • Must possess, or be willing to obtain, current First Aid/CPR certification.Experience, • Minimum of two years’ experience in an industrial kitchen, required., • Prior experience cooking and serving 50-310 people per day, required., • Documented experience in meal preparation for those with restricted diets and/or food allergies, required.Knowledge, Skills, and Abilities, • Proficient understanding of sanitation and regulations for workplace safety., • Proficient understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures., • Proficient understanding of food allergies and food related diseases, and the ingredients that may cause the allergy/disease., • Must understand and comply with food safety and temperature standards., • Must understand safe use of common kitchen cleaning supplies, chemicals, and equipment., • Must understand how to interpret SDS sheets., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals., • Ability to read and comprehend simple instructions, short correspondence, and memos., • Excellent verbal and written communication skills., • Must be able to work quickly and efficiently., • Must be able to work well as part of a team., • Must be able to work well under pressure., • Must be at least 21 years of age., • Must be able to pass a criminal background check acceptable to GSCO standards., • This position frequently works with standard kitchen equipment including, but not limited to: freezers, refrigerators, ovens, stove-tops, broilers, microwaves, blenders, mixers, slicers, food processors, commercial dishwashers, knives., • Subject to injury from falls, burns, odors, or cuts from equipment., • Possible exposure to latex., • Camps are at altitudes of 8,000-9,500 feet., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme noise, heat, steam, and cold present in a kitchen environment., • Must be able to regularly lift 5-10 pounds; with the ability to lift up to 50 pounds as required., • Manual dexterity to cut and chop foods and perform other related tasks., • Ability to hear, listen, see, sit, stoop, kneel, crouch, crawl, bend, taste and smell, use hands and fingers to handle or feel, reach with hands and arms, limb or balance. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. Vh2pFmjKXZ

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. CAVA – joining “A culture, not a concept” We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job DescriptionBenefits: • Employee discounts, • Free food & snacks Position: Line Cook/Sous Chef Who We Are: Our mission is to: • Create raving fans: go above and beyond in the name of great service, • Bring the highest quality plate to every table, • Maintain a fun, clean, and inviting restaurant, • Be a part in improving our local community, • Operate with pride and integrity in everything we do, • Never stop improving ourselves and those around us, • As leaders in the business, everyone is equally responsible for upholding these values., • Everyone is a leader, regardless of the role you hold in the restaurant., • The standard you walk by is the standard you accept, and its up to all of us to take ownership and maintain the highest level of excellence in everything we do.What you'll bring:, • A positive and upbeat attitude that positively influences both your team and our managers., • Exhibit a reliable, can-do attitude, and a strong work ethic that aligns with the demands of the kitchen., • Showcase excellent communication skills along with a keen attention to detail, essential for culinary precision.What you'll do:, • Maintains a GUEST focus while performing., • Assume 100% responsibility for quality of products served., • Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broiler, oven, grill, fryer, and a variety of other kitchen equipment by portioning, battering, breading, seasoning and/or marinating., • Graciously and quickly fulfill any guest request possible., • Refer to daily prep list at the start of each shift for assigned duties., • Promptly report equipment and food quality or shortage problems to manager on duty., • Thorough knowledge of and compliance with standard portion sizes, cooking methods, quality standards, kitchen rules, recipes, policies, and procedures., • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portion food product prior to cooking according to standard portion sizes and recipe specifications., • Maintain clean and sanitary workstation., • Follow proper plate presentation and garnish set up for all dishes., • Handle, store, label and rotate all products properly and in accordance with applicable state laws.Qualifications:, • Be 18 years of age., • Minimum 2 years of experience as a Line Cook in a high-volume, full-service restaurant., • BS degree in culinary science or related certificate would be a plus., • Understanding of various cooking methods, ingredients, equipment and procedures., • Excellent record of kitchen and staff management., • Accuracy and speed in handling emergency situations and providing solutions., • Familiar with industrys best practices., • Working knowledge of various computer software programs (MS Office, restaurant management software, POS), • Possess a positive attitude and work well with other team members., • Be able to communicate and understand the predominant language(s) of our guests. Must be able to work unsupervised., • Must be available to work between the hours of 8:00 am to 11:00pm., • Thorough knowledge of health and safety rules in the kitchen., • Must be able to stand and work for up to 4 hours at a time., • Must be able to perform repetitive motion work without the assistance of restraints, braces or other incumbrances that limit range of motion or physical activity., • Must be able to lift, move and shelve products and materials weighing up to 50 lbs. Must be able to work in temperatures exceeding 85* for extended periods of time. Be willing to follow directions and ask questions for clarification if needed., • Be able to work in a fast-paced restaurant environment., • Be ServSafe or Food Handler certified.Why Us?, • Company-paid Life and AD&D insurance, • Benefits available after meeting eligibility requirements:, • Medical, dental, and vision, • Short-term disability insurance, • Supplemental life insurance, • Employee Assistance Program, • Up to 48 hours of paid sick and safe leave (PSSL) - Colorado locations only, • Paid family and medical leave Insurance (FAMLI) and public health emergency leave (PHEL) - Colorado locations only, • Flexible work schedules, • Meal discounts, • An opportunity to grow your career path within our family of brands.The base hourly pay range represents the low and high end of the pay range for this position.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job DescriptionBenefits: • Employee Meal, • 401(k), • Dental insurance, • Health insurance, • Opportunity for advancement, • Training & development, • Vision insurance Job Title: Cook Reports to: Head Chef, GM, AGM, Hospitality Manager, and Floor Manager. Responsibilities Preparation of ingredients: Cut and prepare the necessary ingredients for specific recipes of the iron. Make sure all ingredients are fresh and in correct quantities suitable. Iron Operation: Turn on, preheat and keep the iron in optimal conditions. Cook food on the griddle according to specifications and times established. Monitor cooking temperature to ensure quality and food safety. Inventory control: Monitor and maintain ingredient inventory levels used in the griddle. Inform about the need to replenish ingredients and Utensils. Compliance with Safety and Hygiene Standards: Strictly follow food safety standards and protocols hygiene. Keep work surfaces and utensils clean and disinfected used in the griddle. Collaboration in General Kitchen Preparation: Assist in other areas of the kitchen as necessary. Work collaboratively with other members of the kitchen team to guarantee efficiency and quality in all preparations. Presentation of Dishes: Collaborate in the attractive visual presentation of the dishes prepared in the iron. Ensure serving and presentation meet standards established. Requirements: Previous experience as a grill cook or in similar roles. In-depth knowledge of grill cooking techniques. Ability to work in a fast-paced kitchen environment. Knowledge of food safety and hygiene standards. Ability to collaborate efficiently in a team. This job description may be adjusted without prior notice based on needs and specific company requirements.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Steward Coordinator (Food Services) at McMurdo Station. As a Steward Coordinator, Food Services you are responsible for supervising McMurdo steward staff by organizing tasking, special projects, supply orders and ensuring that the steward team conducts their duties safely, efficiently and with a positive attitude. Assists Lodging Manager and Culinary Manager in other duties as required. POSITION: Steward Coordinator, Food Services SEASON: Austral Summer (Summer 2025-2026) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Program Executive Chef WAGE: $864-$982 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for tasking and overseeing day-to-day activities of the Lead Dining Attendants and Stewards to ensure that assigned tasks are completed thoroughly and in a timely manner., • Sets pre-season expectations and completes post-season evaluations of Lead Dining Attendants and Stewards as required by the Culinary Manager and/or Lodging Manager, • Assists Culinary Manager in envisioning and implementing new team initiatives. Provides leadership and support for Lead Dining Attendants and Stewards., • Communicates staffing, tasking, and equipment issues clearly with Lead Dining Attendants to ensure meal services are managed smoothly and efficiently., • Manages scheduling of the Lead Dining Attendants and Stewards and assists with applicable duties of those positions as required., • Tracks physical condition (injuries, aches, pains, sick days) of staff, adjusting tasking for light duty and other special requirements as needed., • Fills in for the dining facility as needed., • Actively seeks out and organizes special projects to be carried out by Lead Dining Attendants., • Conducts inventories as requested., • Researches cleaning products utilized by the stewards to ensure proper and safe usage., • Handles confidential matters (personnel actions, management reports, lodging issues, etc.) in accordance with management policy., • Interacts with the National Science Foundation, military and other agency officials, both over the telephone and in person, in a professional and tactful manner., • Coordinates with other GSC departments to assign stewards special tasking. Communicates with Lead Dining Attendants regarding each department's needs. Ensures that stewards have training, tools, and resources they need to succeed in special tasking., • May be required to perform duties requiring repetitive motion., • Must be able to lift the safety regulation maximum on limited basis., • Responsible for implementing and maintaining a safe workplace program and ensuring safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to GSC., • Complies with all GSC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve GSC goals and contractual commitments, • Responsible for leadership and motivation of the team., • Performs other duties as required. EDUCATION: • High school graduate or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • A minimum of two years of work experience in the hotel or restaurant related industry., • One year supervisory experience required., • Basic computer skills with word processing, spreadsheets and databases required., • Previous experience with Station Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship and permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job DescriptionDescription: We are seeking an experienced Restaurant Floor Manager to join our Edible Beats team! The ideal candidate will have a strong passion for hospitality, excellent communication and organizational skills, and experience in managing a diverse team. As a Floor Manager, you will be responsible for ensuring that the restaurant runs smoothly and efficiently, providing a memorable dining experience for our guests. Salary Range: $70,000.00 - $75,000.00 annually Responsibilities: • The Ability to multi-task and perform in a high volume atmosphere, • A broad range of restaurant management experience encompassing different styles of service and cuisine in chef driven, culinary driven food concepts, • Knowledge and experience with wine, beer, and specialty cocktails, • Experience with events management and oversight is a plus, • A professional, polished manner and elite customer service skills, • Excellent verbal, written, and organizational skills, • Willingness to learn, manage, and communicate extensive ingredient & product knowledge, • Experience hiring, training, and cultivating staff, • Committed to sustainable waste practices, • Mindest around learning and personal development, • Brings energy and a positive attitude, • Works well collaboratively and individually, • Strong commitment to all codes, regulations, and laws regarding alcohol service, health department, labor department, guest and staff safety, and all other miscellaneous liabilities related to the daily operations of the restaurant, • Background in some online management platforms such as, but not limited to, Paylocity, ShiftNotes, Google Drive, R365, etc., • Physical stamina to stand & move throughout the duration of a shift, • Open availability including nights & weekends, • Must be able to lift over 20lbs multiple times per shift, • Supporting host, bar, scheduling, and ordering In an industry long known for collaborative teamwork but wage discrepancy, Edible Beats restaurants have taken the long overdue step of including kitchen employees in our whole-house tip pool. We believe this model represents the present and future of the restaurant industry, and rewards kitchen employees for the crucial role they play in our success. Requirements:

Job Description • We are hiring immediately for a Culinary & Hospitality Manager in Training position., • Location: 6501 S Fiddlers Green Circle, Greenwood Village, CO 80111, • Schedule: To be discussed further upon interview., • Pay Range: $60,000 - $70,000 annually; negotiable based upon experience. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1462177. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. FLIK Manager in Training Job Description: FLIK Hospitality Group is one of the most recognized hospitality organizations with over 400 locations operating in 35 states with nearly 9,000 associates. We partner with forward-thinking clients to provide a state-of-the-art hospitality and culinary experience in the corporate dining, independent schools, hotels & conference centers, professional sports teams, senior living, and airport lounge spaces. We shine the light on these businesses through our celebrated food, and seamless service. We are all about real food and genuine people. As part of Compass Group, with its worldwide presence and global resources, we offer the benefits of our unique expertise and unsurpassed experience. At the same time, we pride ourselves on having a more intimate feel of a regional company. Simply put, FLIK Hospitality Group takes a small batch approach to serving the unique needs of each of our clients. ABOUT THE MANAGER IN TRAINING ROLE: As a Manager in Training (MIT), you will receive targeted training for an entry-level management role. You will learn and apply FLIK Hospitality Group’s best practices in areas such as marketing, customer service, retail, merchandising, purchasing, supply chain, hiring, training, payroll, and profit and loss. Training includes hands-on experience at a designated location and participation in Compass Group’s Accelerated Manager Program (AMP). Successful completion of AMP may require relocation within your region for placement opportunities. Full-time management placement or promotion upon AMP completion depends on performance and business needs. As an AMP graduate with a focus on hospitality/front of house operations, you may be prepared for the following roles: • Café Manager, • Catering Chef, • Catering Manager, • Chef Manager, • Conference Coordinator, • Executive Dining Chef, • Meeting & Event Planner, • Sous Chef ABOUT THE ACCELERATED MANAGER PROGRAM: AMP is a unique combination of assessment, organizational training, and one-on-one coaching that surfaces and develops our future leaders. AMP provides new and aspiring managers with an impactful, fast-track learning opportunity focusing on management development. AMP uses a personalized approach that aims to customize learning for your unique strengths, skills, and interests. This program can be completed in 12 weeks or more, depending on your learning needs, your pace, and the goals of your particular sector. By participating in AMP, you will receive: • Competency-based assessment to identify your leadership strengths and opportunities for development, • Custom-built, personalized learning path with experiential learning, micro-courses, and simulations, • One-on-one peer support and mentorship, • 360°ree; evaluation of progress and development QUALIFICATIONS: • Bachelor’s Degree required by August 2025 or earlier., • Experience in customer service or hospitality within restaurants, hotels, corporate dining, or similar food service operations required., • Basic knowledge of profit and loss management, inventory control, and cash handling., • Effective communication skills, both written and verbal, with peers, employees, clients, and customers., • Strong organizational skills with the ability to prioritize, multitask, and meet deadlines in a fast-paced environment., • Basic understanding of contract administration and client relations., • Up-to-date on food and catering trends, focusing on quality, production, sanitation, safety, and marketing., • Proficient in MS Office (Word, Excel, PowerPoint, Outlook) and internet applications., • Open to relocation for the right role or advancement opportunity., • Driver’s License preferred but may be required for certain roles. Associates at FLIK are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability 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. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Training & development, • Vision insurance, • Wellness resources Position Overview The Bar Manager is responsible for the execution of all beverage business operations and management of all bar staff including, hiring, training, and onboarding. The Bar Manager also is responsible for all bar administrative processes. The Bar Manager reports directly to the General Manager daily and collaborates with the Beverage Director on a bi-weekly basis, or as needed. Core Duties & Responsibilities: Organize, run and supervise smooth and efficient daily operation and efficient daily opening and closing shifts, ensuring an exceptional patron and employee experience Provide guidance and leadership to employees while fostering our Core Values Maintains service and sanitation standards in bar/restaurant and all service areas Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met Teamwork & Communication All leadership positions are expected to adhere to our guiding principle of Leadership, Managing, and Accountability (LMA) Provide a strong sense of leadership in all Gin & Luck activities lead by example Encourages and builds mutual trust, respect, and cooperation among teammates/staff Establishes guidelines so employees understand expectations and parameters Maintain a reasonable response time for all communication; at minimum, a confirmation (by email, slack, text, or call) same day with a timeline regarding a full response Weekly communication with staff (recaps): spirit list updates with notes/86s and additions ongoing training with staff, i.e., articles, inspiration Attend: weekly L-10 Meetings in person or via phone, weekly Alignment meeting with General Manager, and bi-monthly Alignment call with Beverage Director Meet with reps, ambassadors, and distillers to taste product Assist GM, Front of House Manager and EC with the organizations of special events, buyouts, off site events, etc. As a key ambassador for Gin & Luck, act in a professional manner and represent the bar graciously whether you are in house, traveling on behalf of the company, or at industry events Service Standards Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service. offerings; build relationships with preferred patrons; maintain good community relations Maintain and oversee quality of standards in drink preparation and service Implement company policies and standard operating procedures (SOPs and Steps of Service) in tandem with the General Manager (GM) and Beverage Director (BD); evaluate and improve such policies and SOPs Provide a strong sense of leadership in all Front of House (FOH) and Back of House (BOH) activities - coach, teach, delegate, lead Respond immediately and directly to all customer complaints; every negative comment or reaction will be addressed by a manager and no customer leaves unhappy Daily monitoring of staff appearance, cleanliness, arrival time, tools etc. Monitor restaurant and kitchen flow regarding timeliness during business hours and assist when and where needed Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them G&L's expectations, steps of service steps, and standards operating procedures Administrative Duties Regularly update Evernote, Upserve and Slack with cocktail and training information- including recipes, SOPs, and cleaning duties Contribute to maximizing company profitability with a target margin consistent with annual projections; establish and monitor financial cost controls (ordering, pricing, inventory, and loss management) Monthly inventory with Restaurant365 audit submitted to GM, BD, Director of Operations and owners monthly completed on the first day of each month Maintain COGS and inventory through Restaurant365: monitor weekly, monthly, and annual COGS to budget Ordering of product in relation to the beverage program Invoice recording for beer, wine, spirits and other bar related items and consumables Creation of daily and weekly cleaning duties as well as open and closing responsibilities for each Bar position Implementation of staff education (product knowledge and tastings, menu changes, service standards, purveyor visits, quizzes etc.) Responsible for writing, implementing, and grading tests and quizzes Communicate any bar supply, glassware, or equipment with a cost of $500 or more to management (GM) prior to completing purchase Maintaining organization of liquor room and all bar-related storage spaces Execute Bartender/barback interviews, hiring, onboarding, and training Implement and uphold disciplinary action, when necessary, as directed by GM, VP of Operations and Human Resources Assist GM, Beverage Director, Operations and Executive Chef (EC) in developing and implementing strategies to increase year over year sales Establish sanitation standards and procedures that comply with health and legal regulations with the advice of the company Administer bi-annual check-ins and annual reviews Menu Development & New Menu Launch Assist Beverage Director in the curation cocktails, spirit list, wine, and beer offerings Organize new menu rollout dates as directed by BD Lead all-staff tasting for new menus; create auxiliary educational materials for service staff (e.g. information on new spirits, ingredients, etc.) Follow-up on menu knowledge and execution through testing Prepare for menu launch: prep sheets, cocktail descriptions, cheater map, reorg walk-in, reorg liquor room, bar cleaning Human Resources Communicates performance expectations in accordance with job descriptions for each position Coaches and counsels employees regarding performance on an on-going basis Ensures employees are treated fairly and equitably. Strives to improve employee retention Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns Ensures recognition is taking place across areas of responsibility Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. Execution of bar program under various conditions of heat and stress accommodations. Required Qualifications: 3+ years of proven management experience in a reputable establishment Highest levels of EQ and discretion Ability to lead and develop teams In-depth knowledge of beverages, including spirits, wines, beers, and cocktails Proficiency in inventory management and cost-control techniques Strong leadership, interpersonal, and communication with the ability to motivate and inspire a diverse team Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment Outstanding communication skills with the ability to interact effectively with customers and team members Excellent customer service and problem-solving abilities Flexibility in working hours, including early mornings, evenings, weekends, and holidays Patience and adaptability Self-motivated and a team player High ethics, hard worker, and a great sense of humor Desired Qualifications: 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major 2+ years of management experience in a high-volume establishment 3-4 years of supervisory experience Familiarity with local alcohol regulations and certification in responsible service practices Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons Demonstrate the Core Values of Gin & Luck Curiosity: We learn and improve through active observation and creative problem solving. A.B.K.: We anticipate, prepare and execute with intention. Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end. Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us. Connection: We build relationships through intuition, empathy, and transparency What We Offer: Gin & Luck strives to create a welcoming, nurturing and understanding culture. We want all employees to feel valued through their work/life balance and compensation. Compensation range for this position is $80,000 - $85,000/year plus quarterly bonus earning potential. Medical, dental, vision, 401k and life insurance are included in our benefits package for full-time/part-time employees. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, gender identity, sexual orientation, age, religion, disability status, protected veteran status, or any other characteristic protected by law. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion

Job Description We are in search of an experienced event manager for two locations in Denver & Boulder. We are looking for someone to oversee the sales, planning, and execution of all event business for two high-volume bars and a collective of eateries. This position will lead a department with an Events Coordinator and will report directly to the Director of Operations. This dynamic, results-driven leader will develop and execute sales strategies, build strong client relationships, and oversee the planning and coordination of events to ensure an exceptional guest experience. Working closely with the on-site operations team, the Regional Event Sales Manager will maximize sales opportunities, maintain brand standards, and position both venues as premier destinations for corporate gatherings, social celebrations, and special events. Compensation: $80,000 - $110,000 yearly Responsibilities: • Initiate and develop catering sales leads through networking opportunities, • Actively prospect, solicit, and maintain event accounts through telephone, personal sales calls, on-site activations, etc, • Outbound sales generation is a must, • Create event proposals, contracts, and banquet event orders, • Finalize the requirements of all events while maximizing revenue potential through up-selling and active communication, • Host weekly BEO meetings with operations managers, • Conduct site visits at both locations, • Maintain knowledge of Avanti's capacities, dimensions, restaurant options, and basic operational needs, • Identify new markets and opportunities to increase sales, • Develop client loyalty to drive repeat event business, • Service BEOs and finalize event checks with the Events Coordinator, • Develop relationships within the community to strengthen and expand our customer base for event opportunitiesQualifications:, • 3+ years relevant Event experience, • Ability to provide exceptional customer service and exceed guest expectations, • Proficient in Microsoft Office. TripleSeat experience is a plus, • Ability to look at the ‘big picture’ and lead with empathy, • Possess excellent organizational skills, communication skills, and problem-solving skills, • Must have a strong focus on putting the guest first with exceptional customer service, • Must possess patience and poise in stressful situations, • Must be willing to work nights, weekends, and some holidaysAbout Company Originally inspired by European markets and food truck roundups, we are a modern-day food hall. Our locations feature several different restaurant concepts under one roof. Our guests choose which concept they’d like to try, order at the counter or from the QR code at their table, and take a seat in our lounge, dining area, rooftop deck, or two large bars to enjoy their meal. In addition to our food, we offer a wide variety of inventive craft cocktails, a robust local and specialty beer list, and an approachable wine selection from multiple bars. With an eclectic mix of affordably priced, chef-inspired cuisines under one roof, we’re able to finally answer the age-old question, “Where should we go to eat?” We are contemporary yet unpretentious, with shared seating to enhance a sense of community. Our guests don’t just visit us for a drink or a meal - they visit us for an experience and the best party in town!

Job Description Responsibility: Responsible for design, development, implementation, and analysis of technical products and systems. Performs engineering design evaluations. May develop a range of products. Recommends alterations to development and design to improve quality of products and/or procedures. Relies on instructions and pre-established guidelines to perform the functions of the job. Works under immediate supervision. Typically reports to a supervisor or manager. Responsible for troubleshooting, diagnosing and fixing production software issues. Development of monitoring solutions, performing software maintenance and implementing solutions Develop standards and procedures for measuring product quality and release readiness Make recommendations related to testing techniques and processes Skills: Bachelors degree in engineering and 6 to 8 years of experience in the field or in a related area. Knowledge of commonly-used concepts, practices, and procedures within a particular field. Experience automating the deployment of software using tools such as Puppet, Chef and Ansible Experience of Jenkins for continuous integration Ability to utilize and work with a large variety of open source technologies and tools Experience with systems and IT operations Data management skills with an emphasis in automation tools Experienced with revision control systems including branching and tagging strategies using Github Able to build strong relationships with QA and Software Engineers in an operational capacity to maintain continuous delivery of critical systems Experience provisioning and managing applications in both virtual and cloud infrastructures (AWS and Openstack preferred) Strong skillset in deployment and network operations, or sys-admins who have a background in scripting and coding Container experience in Docker and Kubernetes

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Food Service Supervisor at the South Pole Station. As a Food Service Supervisor you are responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed. TITLE: Food Service Supervisor SEASON: Austral Summer (Summer 2025-2026) LOCATION: South Pole Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Culinary Manager SALARY: $1,188 - $1,324 per week ESSENTIAL DUTIES: • Responsible for preparation and development of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Plan, direct, and coordinate Sous Chefs, Steward Coordinator, and Production Cooks in overall activities of the kitchens, serving areas and dining halls for South Pole Station Antarctica; ensuring the highest level of quality and cleanliness to include the preparation and attractive/appealing presentation of food and beverage and the appearance of the dining hall., • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Ensure the planning of daily food production needs and establish an effective leftover usage program., • Coach and train Production Cooks to compile and order all required food products, supplies, resources, and materials; track the purchasing/delivery and ensure the daily availability of product/supplies to the food service location. Assists and supervises in all areas of the kitchen, serving and dining areas. Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment., • Develop, maintain, and approve various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work and travel schedules, etc., • Maintain client and customer satisfaction and good public relations through effective communication and feedback that provides opportunity for improved operations., • Plan, assign and direct employee schedules to include deployment, redeployment and weekly work schedules with direction from the Program Executive Chef., • Conduct training programs; monitor and evaluate performance; reward and discipline; and address complaints and resolve problems., • Maintain a safe, and healthy working environment ensuring a high degree of adherence to the ASC Environmental Health & Safety and Quality Assurance programs, HACCP, and ServSafe policies and procedures., • Consistently demonstrates professional skills in structuring assigned activities, teamwork, utilizing all forms of communications, implementing operational efficiencies, solving business problems, and making decisions. Demonstrates excellent team and program development skills consistently. Actively demonstrates GSC values and leadership principles., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events., • Responsible for documenting and communicating daily operational and personnel information to Program Executive Chef., • Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation., • Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments, • Assists in resolving disputes and counsel employees on issues., • Works closely with Program Executive Chef to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements., • Adequately and honestly track all data related to metrics. Supports the achievement of ASC goals, contractual commitments and metrics, whether metrics can be directly or indirectly, affected by this position's activities., • Participates in and/or conducts inter- and intra- departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisor meetings., • Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly., • Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department., • Able to stand for up to twelve hours a day six days a week., • Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner., • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Performs other duties as required. EDUCATION: • High school education or GED required., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Five years supervisory experience in a high volume food service capacity accepted in lieu of degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required., • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description POSITION: Food Service Supervisor SEASON: Austral Summer (Summer 2025-2026) LOCATION: Palmer Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Culinary Manager SALARY:$1,188 - $1,324 per week Currently seeking a Food Service Supervisor (Palmer Station) - Responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed. ESSENTIAL DUTIES AND RESPONSIBILITIES: Functions as senior food services representative at Palmer Station. Displays strong leadership, communication and organizational skills in a diverse supervisory capacity. Motivates self and others in physically challenging and atypical work environment. Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department. Monitors daily food service operations regarding policy, personnel and production. Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events. Responsible for documenting and communicating daily operational and personnel information to Culinary Manager. Initiates and/or approves significant menu changes. Coordinates menu planning and adjustments; ordering and receiving of food. Monitors availability of ingredients; make adjustments when necessary. Coordinates placement of weekly food order among Sous Chef(s). Orders fresh produce as needed. Conducts weekly menu planning meetings with Sous Chef(s). Monitors compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the Culinary Manager. Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace. Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses. Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation. Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques. Responsible for personnel scheduling: deployment, redeployment and weekly work schedules. Communicates and coordinates with Sous Chef(s) daily for timely and efficient utilization of leftovers, production information and fresh produce. Assists in resolving disputes and counsel employees on issues that shift leaders are unable to resolve. Works closely with Culinary Manager to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing. Responsible for disseminating information to personnel as needed for efficient daily operations. Performs duties in support of Infrastructure and Operations Division metrics. Trains and orients subordinate employees on performance, documentation and activities that affect the achievement Infrastructure and Operations Division metrics. Adequately and honestly track all data related to metrics. Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, affected by this position's activities. Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC. Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation. Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements. Works to achieve ASC goals and contractual commitments Participates in and/or conducts inter- and intra- departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisors meeting. Assists and supervises in all areas of the kitchen, serving and dining areas. Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly. Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment. Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department. Informs Sous Chef(s) of all events that cause population fluctuation at primary and satellite dining areas. Plans and organizes meals for special occasions. Monitors the planning, ordering, preparation, service and clean-up of all food-related functions involving Distinguished Visitors to Palmer Station. Able to stand for up to twelve hours a day six days a week. Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner. Ability to manage and follow through over winter projects as needed. Performs other duties as required. EDUCATION: High school education or GED required. Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required. Five years supervisory experience in a high volume food service capacity accepted in lieu of degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica. Valid driver's license required. EXPERIENCE: Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required. Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description The Food Runner is a pivotal support role in the restaurant. As part of the service team, they impact the guests throughout their whole experience. By describing each dish when delivering food to the guest to ensuring they have all the flatware needed, the food runner works as part of a team to execute our standards. As a food runner you will be working in a fast paced environment, using their ability to multitask to execute each shift to standards of service. We keep it reel! This is what we bring to the table: • Competitive Wages: Minimum wage of $18.81, comprised of an hourly tipped wage of $15.79 plus tip share equal to or greater than $3.02 an hour., • Qualifying sick leave according to state/city regulations, • Tenure incentive program, • Great training and commitment to promotions from within, • Teamwork / Flexible Hours, • Education Reimbursement ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age to serve alcoholic beverages with food., • Some high school education., • Current Food Handler’s Card., • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Complete opening duties as assigned., • Deliver food items and describe each dish when presenting to the Guest, • Ensure the Guest has what they need to enjoy the food they ordered, • Communicate with Chef. Manager and server on guest needs, • Follow restaurant’s service standards when serving and assisting Guests (e.g. refilling water glasses)., • Maintain restaurant cleanliness throughout shift., • Contribute to the restaurant team by assisting whenever needed., • Interact in courteous and professional manner with Guests, management and co-workers., • Maintain restaurant standards of hygiene and sanitation follow all Health Department regulations., • Complete closing duties as assigned. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job DescriptionBenefits: • Employee meal per shift, • 401(k), • Dental insurance, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development, • Vision insurance Job Title: Dishwasher Reports to: Head Chef, GM, AGM, Hospitality Manager, and Floor Manager. Responsibilities: Requirements: Previous experience as a dishwasher or in similar roles. Ability to work in a fast-paced environment and stay on your feet during long periods. Basic knowledge of food safety and hygiene practices. Ability to lift heavy objects and perform physical tasks. Proactive attitude and willingness to collaborate in the kitchen team.

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The salary range for this position is $60,000 to $65,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ______. ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. * Train and manage kitchen personnel and supervise/coordinate all related culinary activities * Estimate food consumption and requisition or purchase food * Select and develop recipes as well as standardize production recipes to ensure consistent quality * Establish presentation technique and quality standards, and plan and price menus * Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen * Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? * Requires 2-3 years of experience in a related position * Requires 2-3 years of post-high school education or equivalent experience * Culinary degree preferred * Requires advanced knowledge of the principles and practices within the food profession * Requires experiential knowledge of management of people and/or problems * Requires oral, reading and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Job Description Job Summary: The Driver’s primary duty is delivering all orders, shopping, maintaining delivery vehicles and providing stellar customer service at every FBO and Client location. Under the supervision of the General Manager, i.e., the Driver will be responsible for managing the timeliness of the final product that will be delivered to the appropriate location. Responsibilities and Associated Duties: • The Delivery Driver is responsible for delivering catering orders and concierge items in a safe and timely manner in compliance with Air Culinaire Worldwide (ACW) Standard Operating Procedures., • Additionally, the Driver will participate in the process of directly serving the ACW customers and obtaining feedback from them regarding our product and service, which they will relay to the Catering Director, Catering Specialist, Sous Chef, and General Manager as required., • They will be an on-site problem solver in the event of situations arising that require immediate action, and the Driver will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost., • The Driver is responsible for driving safely under the laws and safety guidelines of the state(s) they drive in and always be courteous and careful to avoid accidents and dangerous situations while on the road., • The driver is responsible to maintain the vehicle fleet, clean the vehicle they use and remove all trash, clean the vehicle a minimum of one time per week and ensure that the Geotab signal and FOB are in working order, and will always fill the gas tank before returning to the kitchen on their final run., • Further responsibilities may include picking up supplies as needed in the course of business and routine vehicle cleaning and maintenance., • Understand and maintain quality control and food-safety procedures of food products during delivery., • Under the direction of the General Manager, i.e., maintain operationally safe vehicles by conducting regularly scheduled and required inspections including oil changes, tire changes/rotations, and other servicing. Maintain impeccably clean (inside and out) vehicles by utilizing self-service car washes., • Assist with the assembly of silverware units and stocking of items in the company vehicles., • Meet weekly with the GM to ensure ACW standards and procedures are accurately reflected in their day-to-day operations., • Safely operate company vehicles and drive in compliance with all local and federal laws and regulations., • Dress professionally and within the guidelines of Company procedures including the company approved uniform., • Cross-train to be able to prepare or produce food in the kitchen as a secondary duty when business is slow and staffing shortages occur., • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide, • Must be able to legally drive and have a current valid driver’s license., • Must be able to work a fluctuating schedule, AM Shifts, PM Shifts, weekends and holidays., • Clear driving records., • Positive attitude and team oriented., • Strong organization and logistic skills., • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Description • We are hiring immediately for Culinary & Hospitality Intern positions., • Location: 6501 S Fiddlers Green Circle, Greenwood Village, CO 80111, • Schedule: To be discussed further upon interview., • Pay Range: $20.00 per hour. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1461673. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. OVERVIEW: The FLIK Internship Program is a paid program that gives culinary and/or hospitality students the opportunity to work in a dynamic and inspirational food service operation. Working closely with hospitality mentors, FLIK interns have an inside look at what goes on behind the scenes at a leading food service & hospitality organization. Fifty years ago, FLIK was launched by Chef Rudi Flik and Julie Flik. Their values of culinary authenticity, people first, sustainability, wellness, and leadership still guide us. We use fresh, local and seasonal ingredients to create memorable culinary experiences. FLIK CULINARY INTERNS WILL: • Prepare menu items across all kitchen stations., • Rotate through various stations: pizza/pasta, deli, salad bar, grill, and international cuisine., • Engage with guests and tailor plates to their dietary needs., • Review culinary and front-of-house standards., • Learn about wellness and sustainability initiatives., • Adhere to “platinum service” customer service standards., • Consistently practice safety and sanitation protocols., • Assist with catering events, including setup and execution. FLIK HOSPITALITY INTERNS WILL: • Rotate through front-of-house roles in the café, catering, and coffee shop., • Provide consistently friendly and courteous service to guests., • Support catering events by setting up, arranging buffet stations, ensuring customer satisfaction, and managing cleanup., • Assist with marketing tasks, including signage, seasonal decorations, and food holiday communications., • Adhere to “platinum service” customer service standards., • Review catering and front-of-house standards. FLIK Internship candidates must meet the criteria below to be eligible for the FLIK Internship Experience Program: • Applicants must be currently enrolled in a college or professional culinary and/or hospitality program and/or have 1 year of industry experience, • Meet university’s GPA requirement for Internship, • Successful completion of sanitation standards training, • Successful completion of relevant knife skills and/or Intro to Culinary/Hospitality coursework, • Must be available to work 20 – 40 hours a week based on business needs & internship requirements, • College credit is not required, but we will provide appropriate documentation if necessary. FLIK INTERNSHIP PROGRAM PROFESSIONAL DEVELOPMENT OPPORTUNITIES: In addition to daily on-the-job FLIK training, Interns have the opportunity to participate in a variety of value-added program events via LMS/WebEx/Zoom/Teams during the internship experience which include: • Meetings with FLIK leadership/a mentor, • Connection to subject matter experts including the diversity & inclusion, HR, marketing, safety & sanitation, wellness & sustainability and finance teams via Office Hours., • Optional FLIK Learning & Development Courses (FARECheck Food Allergy Basics, Servsafe Food Handler, DAWSO Dining Associate Workplace Safety Orientation), • Networking opportunities with other interns, • Exit interview with your internship team About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job Description Team Members CAVA includes nearly 90 fast-casual Mediterranean restaurants and a line of chef-crafted dips and spreads sold in Whole Foods Markets nationwide. In 2018, CAVA joined with Zoës Kitchen – and together, we’re sharing a passion for bold, craveable meals and exceptional guest experiences with eaters across the country. CAVA team members foster a culture built on five core values: • Positivity – We believe in the power of positivity. Every one of us can change someone’s day for the better., • Transparency – We believe in open and respectful communication. We use transparency to help us make decisions and inform how we talk to each other., • Humility – We can always find ways to improve. The more we learn, the more we see how much we don’t know and how much we need others to help us learn to grow., • Fanaticism – We are passionate about our mission and the opportunity to turn every guest into a fanatic. We bring that energy to everything we do., • Thoughtfulness – To us, every detail matters. We go above and beyond for our guests, our teams, and our communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing it for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do: • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Put deliveries away, • Deliver a delicious, unique, and memorable experience to each of our guests What We Offer: • A competitive base hourly rate, • A generous benefits package that includes: health, dental, vision, telemedicine, and pet insurance, • 401k enrollment with CAVA contribution after one year, • Free CAVA food, • Paid sick leave, parental leave, and community service leave, • The opportunity to be on the ground floor of a rapidly growing brand CAVA – joining “A culture, not a concept Join the CAVA Culture – it’s what sets us, and you, apart. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Reports to: Head Chef, GM, AGM, Hospitality Manager, and Floor Manager.Measure and mix the necessary ingredients for the tortilla dough.Ensure consistency and quality of dough according to recipes established.Operation of the Tortilla Machine:.Operate automatic or manual machines for the production

Daily communications with the Executive Chef and F&B Manager on department status.

Job Description APEX Restaurant and Market Solutions is seeking a positive, detail oriented, and team focused Action Station Attendant to join our dynamic team. This is a fast-paced role that requires strong multitasking skills, excellent customer service, and a commitment to quality and food safety. Key Responsibilities Include: • Greet customers in a courteous and professional manner, using their names when possible., • Check in with management on any catering needs, • Preps all items needed following production guidelines and standardized recipes outlined by chef/manager, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely uses all food utensils including knives, • Record food temperatures at notated times in station book, • Maintain daily upkeep and cleanliness of station “clean as you go”, • Arrive on-time in full, clean uniform, • Changes gloves and washes hands in accordance with local health department, • Operate equipment such as ovens, broilers, steamers, slicers, stove top, mixers, etc., • Arranges, garnishes, and portions food following established guidelines, • Perform other duties as assigned by the supervisor., • Comfortable working in a fast-paced setting., • Strong Communication and multitasking skills., • Team Player with a can-do attitude., • Reliable, punctual, and safety conscious., • Must be able to lift 50lbs. and stand for 8 hours.Company DescriptionAPEX Restaurant and Market Solutions is THE choice in corporate dining and vending services.APEX Restaurant and Market Solutions is THE choice in corporate dining and vending services.

At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz. Area Manager FSQ \n Schedule - Back Half Nights: Thursday-Sunday 6:30pm-5:30am \n Job Description: \n The Quality Food Safety Area Manager position is responsible for supporting the overall Quality objectives of the DC site, working collaboratively with all cross functional stakeholders to bring our customers great, reliable quality products, on time. This role manages a team of hourly leads and associates. This role is responsible for their team's success by ensuring access to training, tools, and conducting performance management. The Quality Food Safety Area Manager is a highly collaborative role, working with all functions to identify and solve problems, using a data driven approach to determine sustainable and measurable solutions. \n You will… \n\n • Execute implementation of key strategies as defined by the AQM/QM/SQM. For example, staffing and labor initiatives, documentation verification activities, and special projects occurring at the site. \n, • Be a team leader, actively coach, develop, lead, and support your team. Conduct performance POC. First POC for all FSQ matters occurring during shift; responsible for escalating to FSQ leadership as needed\n, • Review and monitor FSQ controllable metrics. \n, • Ensure all req’d tasks are completed during the shift\n, • "Inbound inspections are completed accurately and timely. \n, • Tickets are submitted timely and accurately by all team members.\n, • Rejections are escalated to most Sr Quality leaders onsite."\n, • Produce walks are completed timely and accurately.\n, • Kit, Box, and Run Rules audits are completed to targets.\n, • Discards, donations and retains are completed timely and accurately. \n, • Food Safety task completion as assigned.\n, • Daily internal data monitoring as assigned\n, • Error reporting. Own error reporting (accurate and timely), escalations, and validate corrective action completion in Slack Workflows.\n, • Training, re-training, and onboarding. Ensures all team members are trained to meet their job requirements. Lead onboarding.\n, • Partner with Site Ops. Attend & participate in Ops Sync as assigned. Support overall site ops as it ties to quality performance, process, and ways of working.\n, • Execute Continuous improvement initiatives as needed.\n, • Escalate CPT risk caused by an FSQ issue quickly and accurately to site and FSQ leadership.\n, • Execute on labor requirements & reporting. Submit SOS & EOS reports, move associates to req’d work and execute on VEH / VER as needed.\n, • Safety, complete site required near misses per week\n, • management activities in accordance with the HelloFresh standards and as needed to ensure strong team performance..\n, • Own responsibility for tools & tech availability for associates. For example, “Tools” includes access to tablets, spec books, inspection tools, etc. “Tech” includes leading performance and owning success of technology such as new QA App roll outs, autoline and autostore performance, etc.\n, • Is a true problem solver, and uses data and analysis to drive results. \n\n\n, • Is a strong communicator, comfortable using tools such as email and chat functions, in addition to embracing in person conversation with professionalism and tact. \n, • Embraces technology and is comfortable learning new tools. \n, • Sets the standard, you walk the walk and are a role model for your team. \n, • Never stops learning. Attends all trainings assigned by HR, Field Learning, Learning Experience, etc.\n, • Builds and owns relationships with your peers. Actively engages in relationships with all partner teams inc CI, ops, tech, procurement, OpEx, + \n, • Share ideas. Help to run a pilot, discuss with stakeholders - own the success of our quality initiatives\n, • Prioritizes and promotes growth and development of your direct reports and the FSQ team as a whole. \n, • Adept in time management and prioritization. You’re able to Prioritize your work, to ensure you are working on the most important activities & managing escalations effectively. You delegate responsibilities to grow your team. \n\n \n At a minimum, you have… \n\n • Must complete and maintain HelloFresh Produce Certification.\n, • Must be at least 18 years old.\n, • Associate’s degree or related management work experience.\n, • At least 2+ years of work experience in quality assurance, should be combined with a demonstrated track-record of accomplishments as a quality assurance supervisor, and with satisfying customers in technology-driven, developing companies.\n, • SQF Practitioner certification, preferred\n, • Quality or ingredient certifications a plus (ASQ, SQF, AIB etc.)\n, • Proficiency in Microsoft Office (Excel, Word, Power Point), Google app (Gmail, drive, sheets, etc.), and Tableau capabilities.\n, • Competitive salary, 401k with company match that vests immediately upon participation, and company equity plan based on role\n, • Generous PTO, including sabbatical, and parental leave of up to 16 weeks\n, • Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment\n, • Tuition reimbursement for continuing education (upon 2 years of service)\n, • Up to 85% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_) \n, • Access to 7 different Employee Resource Groups (ERGs) including those for BIPOC, women, veterans, parents, and LGBTQ+\n \n Our company is committed to fair hiring practices and complies with all applicable laws, including the Colorado Job Application Fairness Act (JAFA). In accordance with JAFA, we will not request your age, date of birth, or dates of attendance at or graduation from an educational institution on your initial application for employment. \nWhen submitting supporting documents such as a resume, curriculum vitae (CV), or educational transcripts, you may voluntarily redact or omit any information that would identify your age. This includes: \n\n • Dates of birth\n, • Dates of attendance at educational institutions\n Colorado Pay Range$66,900—$75,250 USDAbout HelloFresh\n We believe that sharing a meal brings people of all identities, backgrounds, and cultures together. We are committed to celebrating all dimensions of diversity in the workplace equally and ensuring that everyone feels a sense of inclusion and belonging. We also aim to extend this commitment to the partners we work with and the communities we serve. We are constantly listening, learning, and evolving to deliver on these principles. We are proud of our collaborative culture. Our diverse employee population enables us to connect with our customers and turn their feedback into meaningful action - from developing new recipes to constantly improving our process of getting dinner to our customers’ homes. Our culture attracts top talent with shared values and forms the foundation for a great place to work! \n\n At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company’s commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities. \n\n We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form. \n\n To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn. \n\n HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at: \n\n \n

Job Description Director of Culinary Services – St. Andrew’s Village Location: Aurora, CO Compensation: $90k – $97 base + 10% Target Bonus Schedule: Monday–Friday, 8:00 am – 5:00 pm; MOD rotation on Saturdays with directors. This position requires availability outside of regular working hours to respond promptly to emergencies by phone and, when necessary, report on-site to resolve critical issues. Discovery Management Group is seeking an experienced Director of Culinary Services to lead all culinary operations at St. Andrew’s Village. This hands-on working executive chef leadership role is responsible for menu development, food quality, sanitation, team training, and budget oversight, ensuring residents receive exceptional dining experiences every day. We are looking for a creative, results-driven leader who can: • Oversee day-to-day kitchen operations while also cooking and engaging with residents., • Develop diverse menus that balance nutrition, cultural preferences, and resident satisfaction., • Lead, train, and schedule a high-performing culinary team., • Ensure compliance with food safety and sanitation standards through regular audits., • Manage inventory, vendor relationships, and cost controls within budget targets. Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6500 residents nationwide. Your Role: Director of Culinary Services As Director of Culinary Services, you will provide both strategic oversight and hands-on leadership of the Culinary Services Department. This includes responsibility for menu planning, staffing, food quality, safety, and budget performance. You’ll play a vital role in resident satisfaction by creating memorable dining experiences while ensuring operational excellence. Responsibilities • Lead daily culinary operations while participating in meal preparation and service., • Plan and execute menus that meet resident dietary guidelines and preferences., • Monitor food quality, consistency, and presentation; implement improvements as needed., • Ensure compliance with sanitation, safety, and dietary standards., • Conduct food safety audits and quality assurance checks., • Oversee purchasing, inventory control, and vendor contracts., • Manage budgets, monitor costs, and take corrective action when needed., • Recruit, train, schedule, and evaluate culinary staff., • Lead orientation and in-service training programs for team members., • Engage with residents during mealtimes to ensure satisfaction and resolve concerns., • Minimum 5 years of culinary leadership in high-volume, high-standard environments (e.g., country clubs, resorts, cruise ships)., • Hands-on experience leading kitchen operations, including cooking and staff oversight., • Food Safety Certification required., • Strong knowledge of sanitation, food handling, and loss prevention practices., • Culinary training or certification preferred., • Experience with menu engineering, cost controls, and vendor management., • Strong leadership, communication, and problem-solving skills., • Proficiency with Microsoft Office and kitchen management systems., • Experience in senior living culinary services is a plus—but only if paired with demonstrated high service standards., • Full benefits package available (medical, dental, vision, PTO, 401k, and more), • Work in a purpose-driven, resident-first environment, • Be part of a collaborative and supportive leadership team We offer a comprehensive benefits package that includes competitive pay with early access to earned wages, flexible scheduling, health, dental, vision, life, and disability insurance, paid time off and holidays, a 401(k) with employer match, paid training and growth opportunities, meals and uniforms (where applicable), and additional perks such as an Employee Assistance Program (EAP), volunteer time off, and wellness-related benefits. About Discovery Senior Living Discovery Senior Living is one of the largest senior living operators in the U.S., with over 350 communities and 35,000 homes across nearly 40 states. Backed by three decades of award-winning experience, Discovery leads a family of companies—including Discovery Management Group, Integral Senior Living, Provincial Senior Living, Morada Senior Living, TerraBella Senior Living, LakeHouse Senior Living, Arvum Senior Living, Discovery Development Group, Discovery Design Concepts, STAT Marketing, and Discovery at Home. With 19,000 dedicated employees and an innovative “Experiential Living” philosophy, Discovery is recognized for its leadership in performance, lifestyle customization, and senior living innovation. Equal Opportunity Employer: We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants: This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy: We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning: We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information.

Job DescriptionJob Description We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation. Newly selected managers will receive 8 weeks of rotational training on-site. Salary: $100,000-$110,000 Responsibilities: • Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes., • Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development, • Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation., • Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness., • Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment., • Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment, • Strong leadership skills with the ability to inspire and motivate a diverse team, • In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations, • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment, • Solid understanding of financial management principles, including budgeting, cost control, and inventory management, • Effective communication skills to liaise with team members, executive chef, and other departments, • Flexibility to work evenings, weekends, and holidays as required If you are passionate about culinary excellence, possess strong leadership abilities, and thrive in a fast-paced environment, we invite you to join our team. To learn more, visit our website, or read a featured profiles in Bon Appetit magazine and the NY Times: . Benefits: • paid vacation, • comprehensive medical plan, • dining creditQualifications Hillstone restaurants can be found across the nation, making relocation flexibility necessary. Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description Perdida is Wash Park’s newest oasis where guests can experience the magic of the Mexican Coast in one of Denver’s historic, bustling neighborhoods. We are a fast-growing company, opening new locations and concepts each year which provides ample opportunity for growth. Now Hiring Restaurant Kitchen Manager In this role you will support the General Manager by leading the back of house / kitchen team. You will hire & train new team members and need leaders who will nurture and coach our kitchen and BOH team members to be all they can be. You will ensure quality and consistency of our recipes and flavor profiles and help lead kitchen operations, daily systems, food safety and sanitation, and support expo roles. Education and Experience requirements: • Restaurant Kitchen Manager - 2-4+ years (required), • ServSafe Manager Certification (required) Do you love leading in a fast-paced environment? Are you someone who thrives on accomplishing great things on a team? We are seeking an ambitious and determined Kitchen Manager / Chef to join a dynamic family who are passionate about our communities. We need leaders who will nurture and coach our team members to be all they can be every day. You will play a key role by supporting the General Manager in all restaurant operations and leadership of our team members, consistently striving for growth and success. What You’ll Receive • Competitive compensation and benefits, • Quarterly performance bonuses, • Free meals when working, • Dining discount for you and a friend at any of our concepts, • Dining discount at our sister restaurant locations (Birdcall), • Health, Dental, and Vision insurance after an introductory period, • 401K with employer match, • Management Referral Program, • Fitness Benefit, • Paid time off, • 48 hours of Paid Sick Leave upon hire, • Opportunities for promotion and career development, • Ability to influence and inspire others to be their best, • Strength in fostering a fun, purpose-driven environment, • Passion for hospitality and exceptional guest experiences Take the next step in your career by applying here or on our website. Join the team today! Equal Opportunity Employer

Job DescriptionHigh volume restaurant group is searching for a seasoned full-service Manager with a volume and upscale dining background in the Denver area. The company is growing and will add new locations this year throughout the U.S., 100% scratch chef-driven, very organized and structured leadership, with quality and culture being the top priorities. Excellent growth potential, paid benefits, and compensation ($65k-$80k plus bonus). The ideal candidate should have volume, an upscale service mentality, and a strong beverage and wine background, a plus.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance Overview: Responsible with the General Manager for the smooth, short, and long-term operations of all business operations relating to the respective restaurant location you are responsible for. Passion and pride in everything that you do with a positive attitude and teamwork. Each day improving and never satisfied. Manages, trains, and assures quality, service, cleanliness, and teamwork. Additional responsibilities include oversight of daily scheduling, cash controls, opening and closing, and managing direct reports and all other staff as required. Cross-functional with timely and hospitable communications with all other staff members in both the back of the house and front of the house. Reports to: General Manager; works a minimum of 45-55 hours per week 5 days per week. Duties: As needed to accomplish the task. Cleanliness o Priority one is the cleanliness of the operation and all staff in all areas of the operations full understanding and commitment to the cleaning standards of the operations always. o Details as to appearance of operation daily, prior, during, and post-closing meet and exceeds all standards for operations thereby ensuring that the physical property of the operation is clean, neat, up to standard and well maintained including daily side work, cleaning, and other maintenance schedules/lists are maintained. o Assures daily,monthly cleaning cycles are managed by all managers and support staff. o Staff Appearance including personal appearance( uniforms, facial hair, makeup). Health Department standards, Fire Department, and Safety Standards o Food knowledge, overall food menu knowledge. o Beverage knowledge and understanding the focus for all staff. o Logistics and operations knowledge of staff as it relates to systems and timing. o Provide a clear vision of the company mission to restaurant and team members assuring all understand are clear on task to achieve and execute. o Provide leadership, support, direction and training to the key Managers or team leaders of the organization including but not limited to all back and front of the house managers, and all other lead personnel. Staff Training BOH coordinates with the General Manager and Kitchen Manager-Chef in all areas of kitchen operations including but not limited to: o Follow Operating / Cooking standards of operations pertaining to quality, consistency of product, and recipe execution. o Proper staffing o Training Manage and administrate per corporate guidelines tip and tip out process. Ensure effective cooperation between FOH and BOH Lead by example on the floor, visible on the floor during peak service times including any pre-shift meetings on a frequent basis. Service and Guest Satisfaction o Ongoing review of guest satisfaction and sense of urgency for any guest feedback as required. o Interact with restaurant guests daily and follow up on all guest comments through internal comment cards and other social media feedback forums. Copy the General Manager or Ownership team as needed or as standard is set. Human Resource skills and coordination of these functions as needed weekly and ongoing communications with HR Manager and General Manager as needed or as standard is set. o Ensure that all company policies are current, up to standard, and maintained. o Coordinates with HR Management and General Manager process to hire, and assures proper training, testing of training, scheduling, support, discipline and terminating all salaried or hourly staff as needed. o In conjunction with the General Manager conducts staff evaluations for all BOH and FOH process. o Ensure that all personnel matters and documentation are professionally handled and coordinated with the General Manager and HR Manager relating to HR and are complying for any/all governmental authorities. Assist the GM in organizing (in-house) management meetings which are led by the General Manager. The process includes identifying issues and fixing them. A measurable system for all goals should be in place to review with managers, team leaders, and ownership. Topics to address weekly will include but not be limited to: o Cleaning process and progress of the operation. o Quality of Product and Service o Customer satisfaction/concerns/opportunities. o Teamwork o Events, promotions. o Hiring and training. o Keep the entire management team on task, with clear, attainable, and measurable goals and presents ongoing monthly action plans to the General Manager as needed or as standard is set. Participates in weekly company meetings. Be prepared to discuss the following weekly: o Review of prior week's goals and written review of performance against goals presented weekly in writing. o Review of current and planned goals o Review of human resource issues of all business operations. o Review of any customer issues, or other similar matters. o Review of current, proposed, and planned marketing with the ownership team. o Review and coordinate processes ongoing between FOH and BOH operations o Any other issues of concern to the Management and or Ownership team. Provide immediate input to the Management or Ownership team relating to any business matter that endangers or threatens the business operations reputation-wise, physically, or financially. Finance o Ensure that all accounting, financial, and reporting functions are current, accurate, and approved by the General Manager and or Ownership per the protocols set by Management and the Ownership team. o Support the budgets and maintain and meet the budgeted goals. o Continuously monitor and control departmental expenditures to ensure the budgets are met. Leadership o Provide top leadership for all business operations in regard to include but not limited to restaurant operations, marketing, sanitation, training, human resources, and personnel development. o Communicate and coordinate with the individual management and leadership team on a daily basis. o Fill in temporarily on active shifts when the restaurant is missing key management. Any other duties as requested by the General Manager or Ownership team. Minimum Requirements: o Prior restaurant Management experience in 1-3 years preferred. o Work on their feet 8-10 hours standing, in good physical condition. o Must be able to pass drug and alcohol screening and background check including reference review and credit review prior to a job offer. o Education: Degree is preferable and or food service and hospitality industry certifications o Office 365 proficient with skills in Excel, Office, and PowerPoint o Point of Sales System experience, preferably with Toast.

Job DescriptionBenefits: • Employee Meal while on duty, • Potential annual bonus up to $5000, • 401(k), • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Paid time off, • Vision insurance Responsible along with the Assistant Manager for the smooth, short and long-term operations of all business operations relating to the respective restaurant location you are responsible for. Passion and pride in everything that you do with positive attitude and teamwork. Each day improving and never satisfied. Manages, trains and assures quality, service, cleanliness and teamwork. Additional responsibilities include oversight of daily scheduling, cash controls, opening and closing as well as managing direct reports and all other staff as required. Cross functional with timely and hospitable communications with all other staff members in both the back of the house and front of the house. Skills required: • Communications, written and oral., • Leadership, • High level of understanding food service and hospitality industry in both back and front of the house, full-service restaurants. Personal and professional appearance, • Customer Service oriented, • Motivational driven, • Customer Relations, • Diplomacy, • Organization, • Planning, • Project Management, • Professionalism, • Time Management, • Budget Analysis, • Business Analysis, • Market Analysis, • Risk Analysis, • Computer Literacy Reports To: Director of operations; works a minimum of 35-55 hours per week - 5 days per week. Summary: Responsible for the overall planning and directing of functional activities of the restaurant including marketing, sales, accounting, and general administration by performing the following duties listed below. Duties and Responsibilities includes the following but limited too: • Prepares the annual budget and plans for the restaurant including sales goals, profit projections, capital requirements and staff requirements., • Reviews the general business climate for the restaurant and adjusts staff and inventories as needed., • Ensures financial reporting is consistent with restaurant standards and produced monthly., • Promotes and directs restaurant marketing programs., • Maintains the facilities of the restaurant to produce high quality food at the lowest possible cost., • Ensures customers are serviced at the highest level of satisfaction through quality food, courteous employees and quick response to needs., • Reports status information to the management monthly., • Contracts for and follows up general maintenance and repair to the facility., • Performs other related duties as assigned. Supervisory Responsibilities:, • Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all staff., • Develops and maintains a program for sound employee relations with staff at all levels of the organization. 1- Cleanliness: • Priority one is the cleanliness of the operation and all staff in all areas of the operations full understanding and commitment to the cleaning standards of the operations always., • Details as to appearance of operation daily, prior, during, and post-closing meet and exceeds all standards for operations thereby ensuring that the physical property of the operation is clean, neat, up to standard and well maintained including daily side work, cleaning, and other maintenance schedules/lists are maintained., • Assures daily, monthly cleaning cycles are managed by all managers and support staff., • Staff Appearance including personal appearance (uniforms, facial hair, make up)., • Health Department standards, Fire Department and Safety Standards, • Assures in house committee is meeting monthly and adhering to all standards as it relates to health department, fire department and safety.2- Staff Training, FOH, • Food knowledge, overall food menu knowledge., • Beverage knowledge and understanding the focus for all staff., • Logistics and operations knowledge of staff as it relates to systems and timing., • Provide a clear vision of the company mission to restaurant and team members assuring all understand are clear on task to achieve and execute., • Provide leadership, support, direction and training to the key Managers or team leaders of the organization including but not limited to all back and front of the house managers, and all other lead personnel.3- Staff Training BOH - coordinates withthe Assistant Manager and Kitchen Manager-Chef in all areasof kitchen operations including but not limited to:, • Follow Operating / Cooking standards of operations pertaining to quality, consistency of product and recipe execution., • Proper staffing 7- Service and Guest Satisfaction: • Ongoing review of guest satisfaction and sense of urgency for any guest feedback as required., • Interact with restaurant guests daily and follows up on all guest comments both internal comment cards and through other social media feedback forums. Copy Ownership team as needed or as standard is set.8- Human Resource skills and coordination these functions as needed weekly and ongoing communications with HR Manager and upper management as needed or as standard is set., • Ensure that all company policies are current, up to standard, and maintained., • Coordinates with HR Management and Assistant Manager process to hire, and assures proper training, testing of training, scheduling, support, discipline and terminate all salaried or hourly staff as needed., • In conjunction with the Assistant Manager conducts staff evaluations for all BOH and FOHprocess., • Ensure that all personnel matters and documentation are professionally handled and coordinated with the Assistant Manager and HR Manager relating to HR and are compliant for any/all governmental authorities.9- Assist the Assistant Manager in organizing (in-house) management meetings which are led by General Manager. Process to include with identifying issues and fixing them. Measurable system for all goals should be in place to review with managers, team leaders and ownership. Topics to address weekly will include but not be limited to:, • Cleaning process and progress of the operation., • Quality of Product and Service, • Customer satisfaction/concerns/opportunities., • Teamwork, • Events, promotions., • Hiring and training., • Review of prior week goals and written review of performance against goals presented weekly in writing., • Review of current and planned goals, • Review of human resource issues of all business operations., • Review of any customer issues, or other similar matters., • Review of current, proposed, and planned marketing with Ownership team., • Review and coordinate processes on going between F0H and B0H operations, • Any other issues of concern to the Management and or Ownership team. Provide immediate input to Management or Ownership team relating to any business matter that endangers or threatens the business operations reputation wise, physically, or financially., • Ensure that all accounting, financial, and reporting functions are current accurate and approved by upper management and or Ownership per the protocols set by Managementand the Ownership team., • Support the budgets and maintain and meet the budgeted goals., • Provide top leadership for all business operations in regard to include but not limited to restaurant operations, marketing, sanitation, training, human resource and personnel development., • Communicate and coordinate with the individual management and leadership team on a daily basis., • Fill in temporarily on active shifts when restaurant is missing key management or any other positions., • Prior restaurant Management experience in 2-3 years preferred., • Work on their feet 8-10 hours standing, good physical condition., • Must be able to pass drug and alcohol screening and background check including reference review and credit review prior to job offer., • Education: Degree is preferable and or food service and hospitality industry certifications, • Toast POS proficient with skills in Excel, Office, and PowerPoint, • Must be available weekends, holidays or as needed. Location may vary on a company need. Occasionally you may be called in to work on your day(s) off based on company needs., • These job descriptions may be updated and or revised per applicable laws and or company needs.

Job Description Salary: $58,240 - $62,400 / year Growth. Opportunity. Excellence. Fresh & Ready Foods is a member of Canteen. Canteen sets the national standard for excellence in automated retail, and EVERY segment of our business is thriving. We employ the best team in the industry and their dedication, collaboration and passion fuel our growth. YOU bring enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. TOGETHER we’ll continue transforming the micro-market, dining, coffee, and vending industry. Come grow with us. We are Canteen. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Supervise the daily operations of fleet drivers involved in shipping for Fresh & Ready Foods. Collaborate closely with team members, managers, and directors to ensure timely and efficient transportation and delivery of food products using company vehicles. Assist in maintaining cleanliness of delivery trucks, maintenance and enforce strict adherence to safety protocols and compliance measures. Ensure all food deliveries meet high standards of quality, quantity, and sanitation, following directives from management. Comply with all company policies and federal/state regulations. Coordinate with the warehouse and logistics teams to meet daily, weekly, and monthly delivery targets. Consistently strive to achieve optimal customer satisfaction through reliable and professional service. Key Responsibilities: Pre-Departure Responsibilities: • Ensure all drivers arrive on time and are in proper uniform with a professional appearance., • Confirm all outbound orders are properly staged in clearly grouped sections to prevent items from being left behind., • Verify that each driver is assigned the correct truck for their route, and that each truck has a full tank of fuel., • Ensure all delivery trucks and food products meet required temperature standards before departure., • Monitor driver performance and document any issues including errors, repeated mistakes, or behavioral concerns., • Be prepared to step in and run any delivery routes, if necessary, especially high-priority routes or in the event of call outs, • Responds to transportation requests and delivery concerns with a sense of urgency, • Follows department protocols using dispatch system appropriately, • Provides outstanding customer service when communicating with the customers, • Completes necessary logs and reports to submit for management review, • Make sure the team maintains a clean and safe vehicle to deliver products, • Resolves or reports vehicle, building, security, or safety issues to management, • Ensure all drivers always comply with traffic laws and practice safe driving., • Enforce company policies and procedures both on and off-site, with a strong focus on driver safety., • Report any driver injuries to management, Safety and HR immediately and follow appropriate protocols., • Collaborate and communicate effectively with department heads, managers, and supervisors as needed., • Ensure drivers adhere to the company policies for customer deliveries., • Strictly enforce the policy prohibiting the storage of delivered food in unrefrigerated areas—no exceptions, regardless of customer or chef requests., • Demonstrate consistent professionalism in verbal and written communication, as well as strong interpersonal and organizational skills., • Remain calm and composed when handling unexpected challenges, time-sensitive issues, or competing priorities., • Act as authorize liaison/company representative for airport delivery and security needs, • Train drivers on airport delivery protocols and ensure drivers and trucks maintain compliance, • Perform other duties as assigned by the manager or director. Apply to Canteen today! Canteen 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. 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. Canteen maintains a drug-free workplace. Associates at Canteen 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, • Personal Leave 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:1469176 Fresh & Ready Foods XUE BAI