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Job Description About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you’re passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. The Role: Control Room Manager The Control Room Manager is responsible for leading and managing all Associates in the Control Room which is responsible for the daily coordination of all PS movements. The ideal candidate for this position is a motivated, team-orientated individual with the ability to successfully manage multiple activities while providing leadership and direction to the team of Member and Operations Associates and CR Admins. This role reports directly to the Director of Operations. Responsibilities & Expectations • Assume a leadership role in the interviewing and hiring process for Control Room Associate and Control Room Admin., • Oversees required compliance training for all Control Room Associates., • Serve as a representative of the Control Room at PS ATL Leadership meetings., • Facilitate One on One’s and developmental meetings with all Control Room Associates., • Timecard approval and management for all Control Room Associate for each pay period., • Daily preparation of operations for each business day by gathering and disseminating operational information to all work centers at PS., • Coordinate successful execution of all planned and unplanned operations., • Initiate and coordinate reservation-related tasks with ATL Airline Carriers., • Effectively manage PS Terminal relationships with TSA, CBP, ATL PD, and other ATL organizations., • Effectively manage relationships with third-party vendors when required., • Ability to coach and deliver feedback for developmental purposes., • Be approachable and have interpersonal skills that foster trust and respect., • Provide excellent customer service to our members, business partners, and PS departments and colleagues., • Perform any other duties as needed by the operation as directed by The Managing Director or other PS Leadership. Requirements • Minimum of three years' experience in a supervisory role within operations/logistics control, or dispatch centers., • Ability to utilize Microsoft Office, specifically Outlook, Excel, and Word., • Minimum education requirement of High school Diploma/GED., • Pass a pre-employment drug screening + background check., • Collection of SSN as part of the background check process will be required., • Must be authorized to work in the United States., • Experience managing conflict and effective problem resolution., • Excellent verbal and written communication skills., • Strong multi-tasking and organizational skills., • Demonstrated ability to lead teams. Full Time Employee Benefits • Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability., • 401K retirement plan with company matching., • Health and Dependent care FSA and HSA with company matching., • Merit-based raises and bonuses., • Unlimited PTO., • Monthly health & wellness and cell phone reimbursement., • Paid training., • Friends & Family Discounted PS Use., • Tuition Reimbursement. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Job Description Job Overview The role of the Line Cook is to prepare culinary delights for our guests. Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience. The Line Cook is responsible for the daily preparation of food items in the pantry, fry, grill and/or other areas in the kitchen. General Responsibilities · Sets up station according to restaurant guidelines · Prepares all food items as directed in a sanitary and timely fashion · Assist with cleaning, sanitation and organization of the kitchen, coolers and all storage areas · Learns and adheres to designated cooking methods to assist in preparing the appropriate menu items consistently · Follow recipes, portion control standards and presentation specifications as set by the restaurant · Restocks all items as needed throughout the shift · Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills · Has understanding and knowledge of how to properly use and maintain all equipment used to prep and in various stations · Ensures food is properly stored with proper name and date labeling · Learns and adheres to the designated recipe/recipe book · Performs additional responsibilities as requested by the chef, owner or kitchen manager · Follows recipes and adheres to portion control specifications set by restaurant · Ability to check-in inventory when necessary Company DescriptionTraditional American Fare with Cajun influences; we are a scratch kitchen creating dishes from recipes.Traditional American Fare with Cajun influences; we are a scratch kitchen creating dishes from recipes.

Job Description Location: Umi, Buckhead Join our team as a Restaurant Manager at Umi, a prestigious fine dining Japanese restaurant in the heart of Buckhead, Atlanta! Responsibilities: • Lead and supervise daily restaurant operations with a focus on delivering an exceptional dining experience., • Uphold and exceed our high-service standards, ensuring every guest leaves satisfied and eager to return., • Motivate and guide our dedicated staff, providing training and creating efficient schedules., • Collaborate closely with our talented chef to preserve the authenticity and quality of our Japanese cuisine., • Ensure strict adherence to health and safety standards for both guests and staff., • Prior experience in restaurant management, with a preference for fine dining or Japanese cuisine. Candidates who demonstrate a strong aptitude for management, a passion for Japanese cuisine, excellent leadership skills, and a willingness to learn will also be considered, even without previous RM experience., • Display strong leadership qualities and exceptional communication skills., • Possess an unwavering commitment to providing outstanding customer service., • Knowledge and appreciation of Japanese cuisine and culture to enhance our guests' experience.

Job Description JOB DESCRIPTION Job Title: Server Supervisor: Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2021OVERALL JOB PURPOSE Uphold our values of People, Passion, and Excellence through outstanding meal service to our residents and guests. Provide excellent service to residents, guests, and coworkers in a courteous and friendly manner while following Sunshine Retirement Living’s procedures. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • Maintains food handlers permit as necessary to fulfill state regulations, • Have a general knowledge of sanitation and safe food handling practices, • Ability to patiently present meal alternatives to residents and guests, • Must meet state age-related requirements or other state related requirements (as applicable for position), • Demonstrated ability to communicate effectively and positively in English, both verbally and in writing, with residents and staff, • Ability to work in a team setting and be a positive team player, • Maintain a positive, respectful, and professional approach with coworkers and residents, • Ability to keep all business and operations information confidential, • Possess excellent customer service and organizational skills, • Ability to work with little supervision and maintain a high level of performance, • Ability to work under time constraints and meet department deadlines while following all policies, procedures, and standards, • Greets residents (and visitors if applicable) at table before taking orders or serving, • Politely and efficiently take meal orders and deliver them to kitchen, • Serves beverages, cereals, soups, salads, meals, and desserts, • Responds to additional patron requirements by inquiring of needs; observing dining process. Reports issues to management immediately if not resolved, • Delivers meal trays to resident apartments as necessary, • Busses and cleans dining room tables and chairs, • Vacuums dining room after meals, • Sets tables for next meal, • Completes side duties, such as adding sugar and creamer packets, cleaning beverage center, etc., • Performs other duties as assigned by Assistant Manager or Dining Room CoordinatorOTHER JOB DUTIES AND RESPONSIBILITIES, • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others, • Meet the assigned work requirements of the job, regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the Community in the Community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to company policies, procedures, and standards, • Promote resident advocacy and demonstrate excellent customer service at all times, • Attend education and training classes as necessary to fulfill state regulations applicable to the position, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed) PHYSICAL REQUIREMENTS Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand X Walk X Sit X Pushing, pulling and/or reaching X Grasping and fine manipulation X Climb or balance X Stoop, kneel, crouch, or crawl X Talk or hear X Taste or smell X Lifts Weight or Exerts Force 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Up to 10 pounds X Up to 25 pounds X Up to 50 pounds X Up to 100 pounds X More than 100 pounds X The Community reserves the right to revise the duties set forth in this job description at its discretion.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job Description Salary: 120,000 - 140,000 Other Forms of Compensation: BONUS POTENTIAL AND RELOCATION ASSISTANCE IF OUTSIDE THE ATLANTA MARKET Pay Grade: 18 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary The Director of Culinary Innovation leads culinary research and development, menu strategy, and retail café programming for Morrison Healthcare. This role is responsible for creating, testing, documenting, training, implementing, and optimizing innovative recipes, food concepts, wellness-focused programs, and promotional offerings that support patient dining, retail, and caregiver experiences across multi-unit healthcare operations. Salary 120 - 140K + bonus + relocation assistance, must live w/in a commutable distance to Atlanta, GA Key Responsibilities • Lead end-to-end culinary R&D for new menu items, platforms, and scalable food programs for patient services, catering, and retail cafés., • Develop retail café concepts, seasonal menus, LTOs, and promotional calendars to drive participation, revenue, and guest satisfaction., • Partner with Regional, Division, Supply Chain, Category Management, Marketing, Clinical Nutrition, Retail Strategy, Operations, and Business Development teams., • Conduct product evaluations, tastings, sensory panels, and pilot tests to validate quality, consistency, cost, and operational fit., • Create and maintain recipes, production records, menu specifications, nutrition data, allergen controls, and SOPs in menu management systems., • Support new openings, remodels, program rollouts, and key client initiatives with on-site culinary leadership and training., • Deliver chef and manager training via live, virtual, and on-site sessions; build toolkits, playbooks, and training materials., • Monitor culinary, healthcare, wellness, and foodservice trends and translate insights into practical programs and solutions., • Collaborate on kitchen and servery design, equipment selection, and workflow optimization., • Ensure all culinary programs comply with Compass, local, state, and federal food safety and regulatory standards., • Promote sustainability initiatives including waste reduction, responsible sourcing, and efficient production practices., • Represent Morrison Healthcare as a culinary subject-matter expert at internal meetings, client presentations, and industry events. Preferred Qualifications • Degree in Culinary Arts, Food Science, Hospitality Management or equivalent experience., • 7+ years progressive culinary leadership in multi-unit healthcare, contract foodservice, hospitality, or R&D environments., • Experience in menu development, culinary innovation, and retail café or restaurant programming., • Strong financial acumen: food and labor cost control, forecasting, inventory, margin management, and menu engineering., • Knowledge of clinical nutrition, therapeutic diets, allergen management, and wellness-focused menu design., • Proven success leading, training, and developing culinary teams across multiple locations., • Excellent written and verbal communication, presentation, and stakeholder management skills., • Advanced proficiency in Microsoft Office and recipe/menu management software. Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1482893 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job DescriptionDescription: In the words of our founder Chef Hector Santiago, “we’re not just in the South, we’re in South America”. In the south we’re known for hospitality, as well as in South America where our humble, welcome, and cheerful spirit attract thousands of visitors. We serve that hospitality to our guests. El Super Pan is looking for a general manager with strong hospitality and team-building skills. We are looking for a strong leader who is able to build a motivated team of employees while keeping the goal of positive guest experience at the forefront. This position requires a person who works, functions and makes decisions with the culture, long-term success, and growth of the company in mind. The ideal candidate will possess a high skill level and knowledge of food and service execution, as well as the ability to balance daily operations. Prior restaurant experience with longevity is required. Requirements: QUALIFICATION REQUIREMENTS: ESSENTIAL: • Organized and self-motivated., • Possess a positive, outgoing and friendly personality, and the ability to remain positive during work, and handle issues in a constructive, professional manner., • Natural leadership skills to motivate and develop staff, ensuring the accomplishment of goals and ensuring total customer satisfaction., • Legal ability to work in the US., • High school graduate., • Minimum 5-years general management experience., • Excellent reading, writing, and oral proficiency in the English language, • Proficiency in Microsoft Word and Excel., • Knowledge of proper food and spirits service., • Knowledge of financial and cost controls, payroll, inventory and purchasing procedures., • Knowledge of P& L management and controls., • Fluency in Spanish., • College degree, preferably in restaurant management., • Experience with on and off-premise special-event planning and execution.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.