Chef manager jobs in Minneapolis, MinnesotaCreate job alerts

Job Description Why New Perspective Senior Living? A career with a purpose starts here! This is an exciting time to join New Perspective. We are a growing company serving over 4,000 seniors today with a goal of reaching 10,000. Our growth is creating energy, excitement, and the opportunity to make a difference in the lives of others. We have a culture of servant leadership and collaboration that supports each team member’s personal and professional development. At New Perspective you’re not just an employee, you are a valued member of our team. When you join our team, you’ll gain: • Referral Bonus – Earn a bonus each time we hire a new team member referred by you., • Flexible Scheduling – Partner with your manager to create your ideal schedule., • Full-time or Part-time – What works best for you? We want to make it happen!, • Tuition Assistance – We invest in our team members’ development to promote within. Share your career goals with us!, • Leadership Support – We will give you the resources, training, and guidance to be successful in your current and future roles. Your success is our success!, • Collaborative & Inclusive Work Culture – We value all of our team members’ experiences and backgrounds, and we continue to build dynamic teams. We’re committed to listening to team members’ ideas in order to make some of the best improvements., • Positive Impacts – You’ll make a difference by helping seniors live life on purpose! Position Summary As the Kitchen Coordinator, you will provide an exceptional dining experience by assisting with running an organized kitchen, cooking from scratch, and training/mentoring team members. Job Type • Full-time Wage • Starting at $20 per hour Responsibilities • Follows all menu items and standardized recipes., • Executes daily, weekly, monthly tasks sheets., • Maintains quality and timeliness of food preparation throughout the shift., • Cleans and maintains all kitchen equipment and report any faulty or broken equipment., • Trains new team members, • Manages Inventory, • Places orders in the absence of the Culinary Services Director, • Creates schedule in the absence of the Culinary Services Director, • Delivers excellent hospitality and customer services to residents, families, and visitors and family members in a kind, respectful and effective way. Qualifications • Certification for position as required by the State if required. i.e.: food sanitation., • High School diploma / GED, or as required by state regulations., • Ability to work a flexible schedule, including weekends and holidays. Team Member Benefits & Perks* • Medical, Dental, & Vision Insurance, • 401(k) with Company Match!, • Paid Time Off and Holidays, • Company-Paid Basic Life Insurance, • Voluntary Short-Term Disability, • Company-Paid Long-Term Disability, • Health Reimbursement Account/Health Savings Account, • Flexible Spending Accounts, • Education assistance - up to $5,000 per calendar year!, • Leadership Development & Career Advancement, • Real-time Access to Earned Wages, • Referral Bonuses, • Employee Assistance Program *Benefits vary by full-time, part-time, and PRN status. Our Hiring Process is Quick and Easy! Step 1: Application (5-10 minutes) Apply for the position that matches your interest and let us know the best way to contact you. Step 2: Phone Screening (20 minutes) These quick introductions help us to learn more about your career goals and see if New Perspective is a good fit. Step 3: In-Person Interview (45 minutes) We want to learn more about you! We want to hear about your past experience and your future goals. You’ll also have the opportunity to ask us questions, tour our community, and meet some of the team. Step 4: Job Offer If the role and community seem like a good fit, we’ll reach out with a job offer. Job offers may even be made at the time of your interview! New Perspective is an Equal Opportunity Employer. Culinary lead lead line cook lead cook chef kitchen lead kitchen manager kitchen supervisor prep cook food service senior living

Job Description About Great Lakes Management: Great Lakes Management (GLM) is a dynamic and growing company with exciting opportunities for those who are passionate about serving people and making a positive difference in the lives of others. At GLM, we are driven by our mission and core values, and we are always looking for talented individuals who share our commitment to excellence. We offer a supportive and collaborative environment and a range of benefits and opportunities for personal and professional growth. Joining the GLM team is a chance to be part of a highly successful and growing organization that is making a real impact on the world. Resident Assistant Job Details: • Hours – Part Time AM/NOC shifts, • Pay Range – $17.00 - $24.00, • Location – Hayden Grove Bloomington Resident Assistant Benefits: • Shift Differentials, • 401(k) Match, • Free, chef-prepared meal every shift, • Daily Pay - Access your earned wages before payday Resident Assistant Job Objective(s): The Resident Assistant is responsible for providing hands-on care, both physical and emotional, as outlined in each resident’s service agreement. Responsible for effectively communicating with residents, families, and notifying the case manager of any changes in condition or concerns. The Resident Assistant assists in the dining room and participating in activities and outings. Resident Assistant Job Responsibilities: • Assist residents with ADL’s (Activities of Daily Living) as indicated on the individualized service agreement, • Help each resident to reach and maintain the highest level of performance and independence., • Provide residents with both physical and emotional support., • Assist with treatments as delegated by the Registered Nurse per the resident service agreement, • The Resident Assistant observes clients and reports changes in physical and emotional condition such as change in attitude, loss of appetite, weight, etc. to the case manager., • Interact with residents to provide reassurance, engagement, and redirection as appropriate., • Complete all required documentation daily, service schedule, flow sheet, communication book, etc. Qualifications: • Six months of experience in long term care or assisted living residence (Preferred), • Registered as a Nursing Assistant, Home Health Aid or Certified Nursing Assistant (Preferred), • Ability to make responsible choices and decisions and act in the resident’s best interests.

Job Description Position Title: Catering Manager Salary: $72,000 - $76,000 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Summary: The Catering Manager will oversee all in-house catering operations at our three main cafés, as well as catering to two offsite buildings without café services. Manages a team of 15, coordinating service for groups ranging from 6 to 2,000 guests. Responsible for the full scope of catering operations, including drop-off orders and high-end plated events, and liaising with Chefs to develop complex menus. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet., • ServSafe Certification. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1543223 Bon Appetit Gina Barbish

Job DescriptionD'Amico Hospitality is hiring for a Lead Line Cook! Must be available and able to work at 6am. D'Amico Hospitality is a renowned hospitality company with a strong presence in the Twin Cities area. Our commitment to delivering exceptional service and creating memorable experiences sets us apart in the industry. We cater to a diverse range of events, from weddings and corporate functions to social gatherings and private parties. We are seeking a talented and experienced Lead Line Cook to join our team. The Lead Line Cook is responsible for the preparation and production of food and is committed to maintaining high quality food excellence for D’Amico Hospitality. This must be accomplished with a commitment to food and guest service excellence by ensuring that all menu items are made to and presented according to specification and at the Chef’s direction. This position is responsible for running the line in the absence of the Chef and operating within cost guidelines, while maintaining safety and sanitation standards. DUTIES AND RESPONSIBILITIES: 1. Maintain consistent and efficient food preparation. Direct responsibility for the preparation and presentation of all food products, including: · Unpacking and box popping · Washing fruits and vegetables · Sautéing food · Cutting fruits, vegetables, & food items · Assembly of sandwiches and salads · Plating and packing food · Use and care of professional knives · Weigh and package prep · Use salad spinner · Use automatic slicer · Using tongs, ladles, & spatulas · Pushing a rolling cart · Writing & other paperwork · Set-up & break down of work stations 1. Knowledge of food preparation methods in accordance with Company standards and specifications., 2. Willingness and ability to learn new ideas, new specifications, and techniques for food preparation, safety and sanitation. Willing and able to train and pass this knowledge on to all staff., 3. Ability to adhere to daily production schedule, provide timely service to guests, and to work within cost guidelines., 4. Maintain proper storage and rotation of food product and kitchen equipment, routinely coaching staff in procedures., 5. Maintain standards of personal cleanliness and sanitation of all equipment and all work areas, including dish room, all in accordance with company policy and required health codes. This includes, but is not limited to: organization of wares, wiping, sweeping and mopping, dishwashing and scrubbing pots. Assisting and directing staff in all such duties., 6. Willingness to perform duties and take initiative in order to service guests in a manner expected of D’Amico standards., 7. Is able to maintain good working relationships and work respectfully with all staff members, kitchen, dish, front-of-the-house, and employees in other departments., 8. Follows all required procedures for opening and closing a shift, coaching staff as required., 9. Oversee line cooks and ware wash positions in the absence of the chef. This includes but is not limited to: act as a role model, present yourself well, encourage teamwork, treat everyone with respect, act as a leader and professional manager for BOH staff. Train, discipline, and direct staff as necessary., 10. Performs cleaning, inventory, and other projects as assigned by chef., 11. Ability to manage multiple tasks simultaneously, meet deadlines, and work efficiently under pressure., 12. Lead catered events by timing firing of food., 13. Follow and convert recipes., 14. Performs other duties as assigned. PHYSICAL REQUIREMENTS: Must be able to bend, lift and carry items weighing up to 50 pounds on a regular and continuing basis. Must be able to stand and exert fast-paced mobility for period up to Ten hours in length. Must be able to work in temperature extremes and a noisy kitchen environment. Must be able to speak clearly and listen attentively to all guests and staff. Must be able to read, write and speak clearly and listen attentively. Must have manual hand and finger dexterity for adept use kitchen tools and utensils. Must be able taste the majority of menu items to ensure compliance with specification. Compensation and benefits packages including 401k savings plan, Health, Dental, Vision, and Life Insurance*, FSA and HSA options, employee discounts, and paid time off. *Health insurance benefits may be subject to eligibility requirements.

Job Description Summary The On Call Cook works directly with the Kitchen Manager & Chef to ensure the shelter guests have access to high-quality, culturally affirming, and nutritious meals from a safe and well-managed kitchen. This role directly supervises volunteers in the kitchen on a daily basis, so strong communication and people skills are necessary. Simpson Housing recently moved into a new shelter facility allowing this role to utilize a brand-new, state-of-the-art kitchen facility. The position works closely with shelter staff and guests, volunteers, and works on the Business Operations team. The On Call Cook will be supervised by the Kitchen Manager and Chef and is a part-time position with potential for up to 10-15 hours per week. Shifts are weeknights from 4:00pm-8:00pm and weekends from 10:00am-8:00pm. This position may also cover the Kitchen Manager & Chef weekday shift during vacations and holidays as needed. APPLY HERE: https://simpsonhousingservices.bamboohr.com/careers/477 Responsibilities Meal Preparation and Cooking: • Prepare the evening and/or weekend meal from scratch following the plan and recipe as determined by the Kitchen Manager & Chef., • Exercise proper preparation and cooking procedures of all meals., • Ensure quality control, safety, sanitation, and cleanliness of the kitchen., • Maintain compliance with USDA Dietary Guidelines, minimize waste, and ensure proper storage and temperature control., • Assist Kitchen Manager & Chef with food inventory or other tasks as requested., • Communicate any allergens present in the meal to shelter guests and provide allergen-appropriate meals as required., • Maintain regular cleaning and sanitization of kitchen tools and surfaces and perform upkeep tasks as directed by the Kitchen Manager & Chef. Volunteer Supervision: • Supervise volunteers, ensuring proper safety protocols and use of kitchen equipment, while fostering understanding of Simpson’s mission and values., • Assess volunteer skills and assign simple tasks as appropriate., • Relate well with others through flexibility and effective, respectful communication to their supervisor, participants, staff, donors, volunteers, and community members. Commitment to antiracism, equity, and social justice: • Demonstrate a personal commitment to antiracism, diversity, equity, and inclusion., • Actively participate in related meetings, workshops, and trainings. Provide positive representation of SHS through public relations and networking: • Represent Simpson Housing through public speaking and community engagement., • Maintain strong relationships within the organization and with external partners. Job Requirements: • 1+ year cooking in a commercial kitchen., • Hands-on experience with industrial kitchen equipment and a willingness to learn new technologies and techniques., • Familiarity using Microsoft Outlook and Word with a willingness to learn new skills., • Adhere to standard framework of boundaries in all interactions with guests, donors, volunteers, staff, and public., • Must be organized and detail oriented with excellent time management skills, and the ability to work independently. Desired Qualifications: • Experience working in a non-profit organization., • Prior volunteer experience and/or experience working with volunteers., • Must be able to obtain ServSafe Food Handler Certification within 3 months if not current or already received. Essential Physical Functions: • Employee must be able to move about the community and public places (including stairs)., • The Cook must be able to lift items up to 30 pounds on a daily basis., • Must be able to stand and walk for extended periods of time. APPLY HERE: https://simpsonhousingservices.bamboohr.com/careers/477 Company DescriptionSimpson Housing Services began as an emergency overnight shelter at Simpson United Methodist Church in 1982. For four decades, we have been a leading nonprofit helping people experiencing homelessness. In response to unmet community needs, our key programs have grown to include the following: an extended-stay shelter; supportive housing programs for youth, single adults, and families; and developmental and educational services for children. We annually support 2,000 people experiencing and transitioning out of homelessness, including 300 families with 650 children. We were one of the first Minnesota organizations to use the nationally recognized Housing First model. Individuals and families are placed into housing immediately and then supported with identified services to help address barriers. We work across the metro area, partnering with property owners and developers to connect families and individuals to affordable, sustainable housing. The majority of our program participants live in scattered-site housing or individual apartments in market-rate apartment buildings, with the largest number of participants living in Hennepin County. Last year, we provided supportive services to over 1,600 people across all our programs.Simpson Housing Services began as an emergency overnight shelter at Simpson United Methodist Church in 1982. For four decades, we have been a leading nonprofit helping people experiencing homelessness. In response to unmet community needs, our key programs have grown to include the following: an extended-stay shelter; supportive housing programs for youth, single adults, and families; and developmental and educational services for children. We annually support 2,000 people experiencing and transitioning out of homelessness, including 300 families with 650 children.\r\n\r\nWe were one of the first Minnesota organizations to use the nationally recognized Housing First model. Individuals and families are placed into housing immediately and then supported with identified services to help address barriers. We work across the metro area, partnering with property owners and developers to connect families and individuals to affordable, sustainable housing. The majority of our program participants live in scattered-site housing or individual apartments in market-rate apartment buildings, with the largest number of participants living in Hennepin County. Last year, we provided supportive services to over 1,600 people across all our programs.

Job Description As the Culinary Services Director, you will be responsible for providing overall leadership and management of the food and beverage and dining services operations in the community. These responsibilities include oversight of procurement, preparation and service of the food per the designated Menu Program, financial management of the department, supervising and training team members. They also include ensuring safe food handling and sanitation of food areas, inventory and rotation of products, accurate record keeping and regulatory compliance. You will create and maintain a high level of resident and family engagement and practice your excellent communication and organizational skills by teaching, developing, and inspiring team members. Qualifications • Solid knowledge of regulations concerning food handling, food storage, food preparation, safety and sanitation procedures, • 3+ years of successful management experience, • 4+ years experience as lead chef in a hospitality/restaurant environment, • Culinary training and/or Dietary Certifications required Salary: $50,000 to $63,000 This role is eligible for an annual bonus! Why New Perspective Senior Living? A career with a purpose starts here! This is an exciting time to join New Perspective. We are a growing company serving over 4,000 seniors today with a goal of reaching 10,000 within the next couple of years. Our growth is creating energy, excitement, and the opportunity to make a difference in the lives of others. We have a culture of servant leadership and collaboration that supports each team member’s personal and professional development. At New Perspective you’re not just an employee, you are a valued member of our team. Team Member Benefits & Perks* • This role is eligible for an annual bonus!, • Medical, Dental, & Vision Insurance, • 401(k) with Company Match!, • Paid Time Off and Holidays, • Company-Paid Basic Life Insurance, • Voluntary Short-Term Disability, • Company-Paid Long-Term Disability, • Health Reimbursement Account/Health Savings Account, • Flexible Spending Accounts, • Education assistance - up to $5,000 per calendar year!, • Leadership Development & Career Advancement, • Real-time Access to Earned Wages, • Referral Bonuses, • Employee Assistance Program *Benefits vary by full-time, part-time, and PRN status. New Perspective is an Equal Opportunity Employer. Nutrition Director Director of Culinary Services Culinary Director Chef food services director kitchen manager chef manager

Job Description Position Title: [[title]] Salary: $80,000 - $90,000 Other Forms of Compensation: Benefits offered With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Project Manager – Executive Chef An organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including training and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Essential Functions and Key Tasks: Culinarian • As the Lead Culinarian you will be responsible for management of the kitchen and all food production at all Operations., • Your ability to implement a regimented designed process as a part of the transition management and culinary team, is essential, opening new business at our client facilities., • Flexibility, the ability to adapt on the move in facility transitions will be very important, each transition follows a designed process however there is a potential that change requests can alter our plan., • You are one of the ambassadors on site of CCL values, vision, and mission. You will lead daily lineup, training all staff and new onsite management to adopt to understand and adopt our culture into daily operations., • A working understanding of all Unidine or Morrison systems & processes is essential, all vertical lines of business: Senior Living, Health Care and retail management., • Ability to communicate clearly and concisely (verbal and written) with residents/guests and know what, when and how to communicate depending on the audience and subject matter (sensitivity and timing)., • You are the company representative of culinary brand standards and HACCP food safety standards is imperative., • Ability to train new Executive Chef and production staff on all required production systems and processes., • Ensures high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames., • Development of facility food tracking systems and processes, review, train staff on use of daily production records., • Develop and implement menus and prescribed recipes., • Proficient forecasting and production, ensure all product is delivered on time and at proper temperature., • Responsible for Food and supply purchasing - adhering to product specifications and authorized vendors., • Develop and implement job flows for all kitchen and production staff., • Scheduling and supervision of culinary department personnel with adherence to our productivity metrics., • Create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff., • Administer scheduled training, in service and informational meetings to facilitate consistent implementation of production, service and sanitation standards., • Adhere to production operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis., • Collaboration on menus and recipes with onsite Health, Wellness and Nutritional Director., • Assure regulatory compliance for production and sanitation with detailed and organized program documentation. Education and Experience: • Minimum 5 years’ experience as an Executive Chef or Chef Manager., • Prior experience in dining service transitions and openings is preferred., • Serve Safe, Choke Save and Allergen certification preferred., • Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred., • The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements. Work Environment: • Scheduling may require 10 day on and 4 day off scheduling this will be determined by support needs and transition of business., • This position requires extensive travel up to 100%., • Must live within 1 hour of a major airport., • Must have a valid driver’s license and reliable transportation., • Requires work with extreme temperatures/conditions and frequent interaction with heated equipment, grease, refrigeration/freezer and other at-risk conditions., • Computer knowledge and ability to work with multiple software programs is essential., • Involves repetitive motion, walking and/or standing for extended periods of time., • Frequent lifting, pushing, and carrying. CCL is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Disclaimer. Please note project managers are assigned based on the needs of the business and are scheduled accordingly. If an assignment is not available, project managers may be called upon to wait at home completing any outstanding training requirements before using their available FTO. Should there be no available assignments beyond a 2-week at home period, the ultimate impact may be potential separation for lack of work. Job Summary Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCCL.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1532983 CCL Hospitality Group JON DAVIS [[req_classification]]

Job Description Position Title: CHEF MANAGER - MINNEAPOLIS, MN Salary: $70,000-$79,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. 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 MyReferral@compass-usa.com. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Possesses a passion for sustainability Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionPosition Description: Job Title: Kitchen Manager/Sous Chef Location: Rosalia NEReports to: Chef de Cuisine Salary Range: $50,000 - $70,000 per year This role reports to the Chef de Cuisine and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction. Responsibilities: Overseeing all prep cooks, line cooks, and dishwashers of restaurant Coordinate cooks, and all staff to ensure the highest quality of food and service Support other management and kitchen team members with daily tasks to ensure readiness for service Support kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours. Menu Management: Ability to train and execute menu changes, with approval of Culinary Director Execute menu changes and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create station maps, prep lists and training guides and standards when menu items changes Administrative: Assisting restaurant is maintaining food cost, proper parts and labor costs Assist in continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Assist in executing hiring and staffing Execute Disciplinary actions when and if needed, including and not limited to Verbal, written and final warnings; termination Assist in executing requisition and purchase of necessary supplies Execute all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Assist in all ordering or product and communication with vendors Lead and/or attend weekly management meetings with restaurant managers Training: Training staff to execute new menu items Coaching and training BOH staff with proper recipes Manage training of all BOH staff members Facilitate in the moment coaching and corrections when mistakes are made Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold cooks accountable for maintenance of all kitchen equipment and facilities Hold cooks accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level Ensure kitchen teams are compliant with health codes Maintenance of trash enclosure and enforcement of proper waste disposal Active monitoring of FOG not going down drains Minimum qualifications: 5 years of experience in a BOH setting High school diploma or equivalent Ability to lift at least 50 lbs and stand for extended periods of 8 hours or more Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule $50,000.00 - $70,000.00 Annually

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Performs other duties as assigned by a supervisor. Education/Experience: • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Description Join a dynamic team at Chef Works and shape the future of professional uniform apparel! As a National Accounts Sales Manager, you'll have the opportunity to build strong relationships with top-tier corporate clients and drive significant sales growth. Your expertise will be instrumental in expanding our market share and ensuring exceptional customer satisfaction. If you are interested in helping companies put their best look forward, are eager to uncover opportunities, and thrive in a fast-paced environment, this is the perfect role for you! Our Hybrid Work Program: To create vibrancy and foster collaboration, while providing for hours spent working from home, we have implemented a hybrid work schedule. We work from the office in Poway on Monday, Tuesday and Thursday and every other Wednesday. Fridays and the other Wednesday are spent working from home. Team members can always work more hours in the office, if they choose. Role Description The National Accounts Sales Manager is responsible for identifying, pursuing, closing, and managing corporate account activities within assigned customers. This role plays a critical part in expanding Chef Works' market share by developing strategic relationships, achieving sales growth, and ensuring exceptional service delivery. Key Responsibilities Business Planning, Pipeline Management, and Forecasting: • Achieve or exceed agreed-upon profitability and sales growth targets for national accounts by developing, presenting and executing strategic plans., • Actively seek out, identify and vet new opportunities by using data-driven insights, establishing relationships with potential clients and engaging with decision-makers to thoroughly understand their needs to craft tailored solutions that align with Chef Works' offerings., • Maintain detailed records of customer interactions and sales activities, ensuring that all meetings, proposals, and follow-ups are documented and remain aligned with customer expectations and Chef Works’ standards., • Ensure that plans are communicated effectively and tracked to meet current and future sales objectives., • Ability to run reports, analyze data and provide accurate sales forecasts and insights., • Contribute to the planning and execution of customer outreach, retention, and expansion strategies. Customer Relationship Management: • Provide exceptional service to assigned customers through timely and professional communication via in-person meetings, email, phone, and video conferencing., • Act as the primary point of contact for corporate accounts, ensuring timely responses to inquiries and proactive engagement to address potential issues or opportunities., • Work collaboratively across departments, including marketing, product, and operations to deliver on-going comprehensive solutions to clients., • Monitor account performance and provide regular updates to the customer and Chef Works’ senior management through reports and business reviews., • Ensure all information gathered, organized and presented is accurate, comprehensive, and delivered in a timely manner, adhering to Chef Works’ standards. Product and Service Presentation: • Tailor presentations to meet the specific needs and interests of each customer, highlighting how Chef Works' offerings can solve their unique challenges., • Deliver compelling presentations and proposals to customers, showcasing Chef Works' product lines and services., • Stay attuned to industry trends, market shifts, and customer requirements. Share relevant insights with internal teams to inform product development and marketing strategies., • Collaborate with peers to adopt industry best practices and continuously improve account management strategies. Company Representation and Team Leadership: • Represent Chef Works professionally in all interactions with customers, partners, and industry stakeholders., • Uphold and model the company’s core values, fostering a positive company culture and demonstrating leadership in all activities., • Work collaboratively with Business Support Partners, providing guidance to ensure that customer requirements are consistently met., • Foster a collaborative team environment, encouraging open communication and sharing of best practices. Continuous Improvement: • Actively seek feedback from customers and internal teams to continuously improve service delivery and account management practices., • Participate in training and professional development opportunities to stay ahead of industry changes and maintain a high level of expertise. Travel: 25-30% to meet with customers, attend industry events, and conduct site visits as necessary. Dept. 09 - Buyers Edge Requirements Minimum Qualifications Education and Experience: • Bachelor’s degree in business, sales, marketing, or a related field; or equivalent work experience., • 5+ years of progressive national accounts sales and business development experience in the uniform, apparel, or related industry, with a proven track record of meeting or exceeding sales targets., • Previous supervisory experience preferred, with the ability to lead and mentor a team., • A deep understanding of the uniform, apparel, or related industry, with a commitment to staying informed of market trends and best practices., • Experience in navigating complex customer requirements and delivering tailored solutions that drive business success. Skills and Competencies: • Confident and professional verbal, written, and interpersonal communication skills, with the ability to influence and negotiate effectively., • Excellent organizational skills and attention to detail, with the ability to organize information as well as tasks and deliverables. Be proactive in managing expectations when there are multiple priorities, deadlines and stakeholders., • Proficiency in Microsoft Office Suite, including Word, Excel (advanced functions), PowerPoint, and contact management software (e.g., Salesforce)., • Experience in creating and delivering impactful presentations to business leaders and decision-makers., • Ability to work independently and as part of a team, with minimal direct supervision. Professionalism and Initiative: • Uphold and model Chef Works' core values in all aspects of the role, ensuring alignment with the company's mission and culture., • Demonstrated ability to act as a company ambassador, representing Chef Works in a professional and ethical manner., • High level of initiative and a proactive approach to problem-solving and relationship-building. Physical Requirements: • Occasional lifting of up to 10 lbs. (less than 5% of the time)., • Ability to perform desk work, including extended periods of computer use., • Standing for extended periods at customer sites, airports, and trade shows (less than 10% of the time)., • Travel required, predominantly by airplane, accounting for 25-30% of the role.

Senior DevOps Engineer Gluware · (US) About Gluware Gluware is the intelligent network automation industry leader, powering self-operating enterprise networking for Global 2000 companies across finance, healthcare, pharma, energy, and more. Our platform helps the world's largest enterprises prevent critical network outages, maintain compliance, and keep pace with ever-changing business requirements — through a multi-vendor, multi-platform, intent-based approach that requires no custom scripting. Our solutions span the full network automation lifecycle: Discovery & Inventory, OS Manager, Config Model Editor, Config Drift & Audit, Network RPA, Topology, Workflows, and more — all backed by DIAL™ (our Device Interaction and Automation Layer). We're also actively building Gluware.ai and Gluware Titan, bringing AI natively into network automation workflows. We offer a competitive salary and benefits package, real growth opportunities, and a team that genuinely enjoys the work. Gluware is headquartered in Sacramento CA but our workforce is predominantly remote. This role is open to applicants across the United States. Come help us push enterprise networking forward. Role Summary As a Senior DevOps Engineer and member of the DevOps team, you will own the infrastructure, CI/CD pipelines, release process, and multi-cloud operations that keep Gluware’s platform reliable and scalable for Global 2000 customers. You will partner closely with Engineering, QA, and Product to drive automation-first practices across cloud and datacenter environments, while championing security, observability, and developer experience across the organization. Core Responsibilities Infrastructure & Cloud Operations • Own design, provisioning, and day-to-day operations of multi-cloud infrastructure (AWS primary, Azure secondary) using IaC tools — Terraform and/or CloudFormation, • Manage VPC architecture, multi-region deployments, peering, and disaster recovery automation, • Maintain and evolve container orchestration (Kubernetes / EKS) and container image pipelines, • Drive cloud cost optimization, capacity planning, and right-sizing initiatives CI/CD & Release Engineering • Own and continuously improve the end-to-end CI/CD pipeline (Jenkins or equivalent), • Own and optimize release automation across dev, integration, staging, and production environments, • Champion GitOps practices and automated deployment strategies (blue/green, canary), • Manage artifact repositories (Artifactory) and dependency scanning Platform Reliability & Observability • Establish and maintain SLOs/SLAs; lead incident response, blameless post-mortems, and reliability improvements, • Build and manage observability stack: metrics (Prometheus/Grafana or Datadog), logging (ELK/OpenSearch), and distributed tracing, • Evolve on-call processes and runbooks to reduce MTTR Security & Compliance • Assess and address vulnerabilities and integrate security tooling into pipelines (SAST, DAST, container scanning, secrets management via Vault or AWS Secrets Manager), • Maintain SOC 2 compliance posture; participate in audits and evidence collection, • Manage access controls (LDAP and RBAC) across build tooling, • Maintain source code escrow Developer Enablement • Maintain and improve internal developer tooling, local dev environments, and self-service infrastructure capabilities, • Collaborate with Engineering to define and enforce platform standards and best practices, • Document architecture decisions and runbooks Required Qualifications • 5+ years of DevOps, SRE, or Platform Engineering experience in a product company, • Extensive experience with configuration management (Ansible or Chef preferred, • Deep hands-on AWS experience (EC2, EKS/ECS, RDS, S3, Lambda, CloudFormation, VPC, Route 53, IAM); Azure a plus, • Strong IaC skills with Terraform (preferred) or Pulumi, CloudFormation, and packer, • Solid CI/CD pipeline experience —Jenkins, GitHub Actions, GitLab or equivalent; trunk-based development and deployment automation, • Proficiency in at least one scripting/automation language: Typescript, Python, Bash, Ruby, or Go, • Proficient with build management using nx + pnpm, maven, gradle, • Hands-on container platform experience: Docker, Kubernetes (EKS or self-managed), • Strong Linux system administration and shell scripting skills, • Solid networking fundamentals (DNS, load balancing, VPNs, VPC peering, security groups, firewalls), • Experience operating and improving observability stacks in production environments, • Bachelor’s degree in computer science, Information Technology, or equivalent hands-on experience Nice To Have • GitOps tooling familiarity (ArgoCD, Flux), • Experience with bazel, • Experience with service mesh (Istio, Linkerd) or API gateway patterns, • Knowledge of networking vendor ecosystems (Cisco, Juniper, Arista) — Gluware orchestrates these environments, • Hands-on experience with AI/ML infrastructure or LLM-assisted DevOps workflows, • AWS Certified DevOps Engineer – Professional, CKA/CKAD, or equivalent certification, • Familiarity with Java, JavaScript, and Node.js (the languages our product is built on), • Experience in a compliance-regulated SaaS environment (SOC 2, ISO 27001, or FedRAMP), • Experience What We Offer • Competitive salary and comprehensive benefits, • Meaningful equity — join a high-growth company at a compelling inflection point, • Remote-friendly culture with a collaborative, low-ego engineering team, • Real ownership: you will shape infrastructure decisions, not just execute tickets, • The chance to work at the intersection of enterprise networking and cutting-edge AI automation Interested? Please apply online at _ Gluware is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Unox, a market leader in the production of high-end ovens and certified as a Great Place to Work® in Europe for the seventh consecutive year, is seeking an Active Marketing Chef to join our dynamic team. This is a remote position requiring residence in Northern California with regional travel as needed. Reporting to the Regional Sales Manager, this role is responsible for promoting Unox products, delivering training, and supporting sales initiatives through live cooking experiences and strong relationship building. Key Responsibilities: • Deliver high-quality, customer-focused Individual Cooking Experiences (I.C.E.), product demonstrations, and trainings for dealers and end-users in the Bay Area., • Actively support Unox brand growth through dealer trainings, trade shows, and collaboration with regional sales reps and partners., • Manage relationships across the territory and provide timely post-sales support, including training and issue resolution., • Keep CRM system updated with accurate sales activities, forecasts, and pipeline reports., • Stay current with market trends and customer needs, offering strategic feedback to enhance sales performance and customer satisfaction. Requirements Qualifications: • Strong communication skills and a people-oriented mindset with a passion for culinary excellence., • Demonstrated ability to work independently with a sense of urgency, motivation, and accountability., • Familiarity with CRM tools and reporting, or willingness to learn quickly., • Prior experience in hospitality, foodservice, or culinary sales is a plus., • Must reside in Northern California and be willing to travel within the assigned region up to 50%. Why Unox? Continuous Innovation: Unox is at the forefront of technology and innovation, offering its employees the opportunity to work on pioneering and challenging projects. Work Environment: We have been certified by the Great Place To Work Institute as one of the top 100 companies in Europe. Our young and positive work environment fosters collaboration and values the ideas of all our employees. We regularly organize company events for networking and team building with colleagues.Professional Growth: Unox invests in the development of its employees through continuous training programs, individual coaching, and career opportunities, ensuring constant personal and professional growth.Work-Life Balance: We offer a Wellbeing program rich in benefits and flexible policies that promote work-life balance and the well-being of our employees.

Job DescriptionPosition Description: La descripción en español está abajo.Job Title: Dishwasher Reports to: Sous Chef / Executive Chef Department: Back of House Compensation: $16 - $20 per hour Position Summary: The Dishwasher plays a key role in maintaining a clean, safe, and organized kitchen. This position is responsible for efficiently washing and storing all dishes, utensils, and equipment while supporting the kitchen team with basic prep or cleaning tasks as needed. A successful Dishwasher works quickly, stays organized, and helps ensure smooth service for both guests and staff. Key Responsibilities: Wash, rinse, and sanitize all dishes, utensils, pots, pans, and kitchen equipment according to health and safety standards Maintain a clean, organized dish station throughout the shift Empty and replace garbage, recycling, and compost bins as needed Assist with basic prep tasks such as peeling, portioning, or labeling, under chef supervision Polish glassware as requested to meet service standards Help clean bathrooms or other areas of the restaurant when asked, ensuring cleanliness and safety Break down and clean dish machine and surrounding areas at the end of each shift Maintain proper chemical use and follow all safety and sanitation procedures Communicate any equipment issues to a manager or chef immediately Support the kitchen team with additional cleaning or organizational tasks as directed Qualifications: Ability to work in a fast-paced environment Strong attention to detail and cleanliness Able to lift up to 50 lbs and stand for extended periods, up to 8 hours Reliable, punctual, and a team player Título del Puesto: LavaplatosReporta a: Sous Chef / Chef EjecutivoDepartamento: Cocina (Back of House)Compensación: $16 - $20/horaResumen del Puesto:El/la Lavaplatos desempeña un papel esencial en mantener una cocina limpia, segura y organizada. Este puesto es responsable de lavar y almacenar de manera eficiente todos los platos, utensilios y equipos, además de apoyar al equipo de cocina con tareas básicas de preparación o limpieza según sea necesario. Un/a Lavaplatos exitoso/a trabaja con rapidez, se mantiene organizado/a y ayuda a garantizar un servicio fluido para huéspedes y personal.Responsabilidades Principales:Lavar, enjuagar y desinfectar todos los platos, utensilios, ollas, sartenes y equipos de cocina siguiendo los estándares de salud y seguridadMantener una estación de lavado limpia y organizada durante todo el turnoVaciar y reemplazar los botes de basura, reciclaje y composta según sea necesarioAyudar con tareas básicas de preparación, como pelar, porcionar o etiquetar, bajo la supervisión del chefPulir cristalería cuando se solicite para cumplir con los estándares de servicioAyudar a limpiar los baños u otras áreas del restaurante según se le pida, garantizando limpieza y seguridadDesarmar y limpiar la máquina lavavajillas y las áreas circundantes al final del turnoMantener el uso adecuado de químicos y seguir todos los procedimientos de seguridad y saneamientoComunicar de inmediato cualquier problema con el equipo a un gerente o chefApoyar al equipo de cocina con tareas adicionales de limpieza u organización según se indiqueCalificaciones:Capacidad para trabajar en un entorno de ritmo rápidoGran atención al detalle y a la limpiezaCapacidad para levantar hasta 50 lbs y permanecer de pie por períodos de 8 horas o másResponsable, puntual y colaborador/a Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule $16.00 - $20.00 Hourly

Job DescriptionDescription: TITLE: Steward/Dishwasher DEPARTMENT: Culinary/Kitchen REPORTS TO: Sous Chef LOCATION: Double Tree Bloomington Minneapolis South - Franchise JOB SUMMARY • Ability to follow instructions and complete various stewarding tasks across all assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, dishwasher, restaurant, and banquet spaces, • Frequently check all garbage containers and remove garbage from assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, and dishwasher area, • Responsible for the proper sanitation and cleanliness across assigned food & beverage areas and equipment, such as food preparation, ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, and tables., • Clean, mop, and sanitize floors in assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, and dishwasher area, • Refill hand soap, paper towel dispensers, dishwasher detergent, and other cleaning supplies when stock levels are low and notify supervisor if more inventory needs to be ordered, • Safely collect, stack to the appropriate height, and transport clean and used dishes, cookware, dish tubs in assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, and dishwasher area, • Evaluate and ensure adequate stock levels of clean dishes, cookware, dish tubs, including but not limited to glasses, plates, bowls, utensils, silverware, pots, pans, and the Queen Mary’s and racks in which to place used dishes, • Store clean dishes, cookware, dish tubs, including but not limited to glasses, plates, bowls, utensils, silverware, pots, pans, and the Queen Mary’s and racks in which to place used dishes, in an organized and orderly manner, • Safety clean, use, operate, and regularly monitor equipment, including loading and unloading industrial dishwashers, and promptly report any technical or performance issues to a supervisor, • Properly clean and sanitize dishes, cookware, dish tubs, including but not limited to china, glasses, plates, bowls, utensils, silverware, pots, pans, and the Queen Mary’s and racks in which to place used dishes, as assigned, • Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china), as assigned, • Knowledge of food safety, health, and sanitation requirements and guidelines, • Ability prioritize and complete all tasks in a timely manner, • Ability to communicate effectively and work cooperatively with team members and leaders across all departments, • Ability to work with a sense of urgency and complete tasks independently., • Safely and efficiently transport clean and used china, glass, flatware, chafing dishes and utensils to banquet rooms for events, • Perform all assigned dishwasher/stewarding tasks across food & beverage areas, including but not limited to the kitchen, employee cafeteria, dishwasher, restaurant, and banquet spaces KNOWLEDGE, SKILLS, & ABILITIES • Ability to consistently interact in a professional and polite manner., • Must be able to read and write to facilitate the communication process., • Strong verbal and written communication skills., • Ability to work cooperatively and collaboratively with all members of Hotel staff across all departments, including department managers, supervisors, coworkers, suppliers, vendors, and hotel guests., • Knowledge of front of house and back of house restaurant, kitchen, and banquet operations, • Ability to use sound judgement and decision-making skills, • Applies critical thinking skills, • Knowledge and ability to read, interpret, properly identify, and effectively communicate information, including food, beverage, cleaning supply, equipment, and product labels., • Ability to learn and use new technology, • Knowledge of incident and accident prevention involving kitchen equipment and supplies, • Ability to proactively identify and alert appropriate management of kitchen equipment concerns before incidents occur, ranging from minor problems to catastrophic failures, • Ability to identify and immediately report any and all safety concerns, accidents, or possibly kitchen equipment failures., • Knowledgeable in all aspects of food preparation and food handling., • Extensive knowledge of the back of house kitchen operations and facilities., • Must be detail oriented with outstanding organizational skills. PHYSICAL DEMANDS • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems., • Ability to exert faced-paced walking to reach different areas and floors of the hotel in a timely basis., • Ability to work in narrow or limited spaces., • Walking and standing are required throughout the work day., • Must be able to stand and exert well-paced mobility for up to 4 hours in length., • Must be able to bend, stoop, squat and stretch to fulfill cooking, cleaning, and relevant maintenance tasks., • Must be able to lift up to 50 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 50 lbs. on a regular and continuing basis., • Must be able to exert fast-paced ability in limited space and reach other locations of the hotel on a timely basis., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees., • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception., • Must have finger dexterity to be able to operate all necessary equipment, such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create, build, handle, and dismantle displays up to 8 feet high., • The worker is subject to loud noise levels., • Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..)., • Length of time performing tasks may vary from day to day and task to task.Requirements:, • Must have reliable transportation to and from work, • Must report to work on time, • Must be present and able to work all shifts on-site, • Must be able to work the necessary hours and schedule to meet the operational needs of the business, • Must be at least 18 years old, • Must be currently eligible to work in the United States of America and able to present required work authorization documents as required to complete the Form I-9 on the first day of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. AVAILABILITY Double Tree Bloomington Minneapolis South operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Holidays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determine the amount of hours per week that you will work and that hours may fluctuate each week based on the needs of a 24/7 operation, including days, nights, overnights, weekends, and holidays. BENEFITS & PERKS • Paid Time Off (PTO), • Paid Holidays, • Employee Referral Bonus, • Local 17 Union Benefits: Health insurance, Dental & Vision and 401(k) Retirement Plan DISCLAIMER This job summary is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept an offer of employment for this position, you will be employed by a franchisee and not by Hilton. You will not be eligible for compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.

Job DescriptionDescription: JOB TITLE: Food Runner DEPARTMENT: Food & Beverage REPORTS TO: Food & Beverage Manager LOCATION: Double Tree Bloomington Minneapolis South - Franchise TIPPED POSITION: No JOB SUMMARY • Manage all aspects of the plating and serving the food in a timely and consistent manner., • Set up and maintain a clean and sanitary food area in the back of house to service all banquet functions., • Deliver and serve food orders from the kitchen to customers’ tables rapidly and accurately., • Ensure our guests have a high-quality dining experience by serving their food promptly and accurately., • Facilitate collaboration as a point of contact between the Restaurant and Kitchen staff., • Assist the restaurant staff by placing appropriate tableware, eating utensils, and napkins., • Remove customers dishes and utensils to support an excellent dining experience., • Adhere to food safety and sanitation procedures to ensure total customer satisfaction on a daily basis., • Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food allergies)., • Ensure food is served following safety standards (e.g. proper temperature)., • Answer questions about ingredients and menu items, • Check in, consult with, and relay all pertinent information to the evening Chef, Cook, Servers, and Food & Beverage Supervisor on a daily basis., • Inform restaurant and kitchen staff about customer questions, feedback, or requests (e.g. if customer asks for the check), • Participate, support and make recommendations to improve front of house and back of house operations., • Ensure all necessary reports and forms are completed daily., • Arrive at workplace on time in full uniform prepared with tools and all equipment needed for service. KNOWLEDGE, SKILLS, & ABILITIES • Ability to consistently interact in a professional and polite manner., • Must be able to read and write to facilitate the communication process., • Strong verbal and written communication skills., • Ability to work cooperatively and collaboratively with all members of Hotel staff across all departments, including department managers, supervisors, coworkers, suppliers, vendors, and hotel guests., • Knowledge of front of house and back of house restaurant operations, • Ability to use sound judgement and decision-making skills, • Applies critical thinking skills, • Knowledge and ability to read, interpret, properly identify, and effectively communicate information, including food, beverage, cleaning supply, equipment, and product labels., • Ability to learn and use new technology, • Knowledge of incident and accident prevention involving kitchen equipment and supplies, • Ability to proactively identify and alert appropriate management of kitchen equipment concerns before incidents occur, ranging from minor problems to catastrophic failures, • Ability to identify and immediately report any and all safety concerns, accidents, or possibly kitchen equipment failures., • Knowledgeable in all aspects of food preparation and food handling., • Extensive knowledge of the back of house kitchen operations and facilities., • Must be detail oriented with outstanding organizational skills. PHYSICAL DEMANDS • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems., • Ability to exert faced-paced walking to reach different areas and floors of the hotel in a timely basis., • Ability to work in narrow or limited spaces., • Walking and standing are required throughout the work day., • Must be able to stand and exert well-paced mobility for up to 4 hours in length., • Must be able to bend, stoop, squat and stretch to fulfill cooking, cleaning, and relevant maintenance tasks., • Must be able to lift up to 50 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 50 lbs. on a regular and continuing basis., • Must be able to exert fast-paced ability in limited space and reach other locations of the hotel on a timely basis., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees., • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception., • Must have finger dexterity to be able to operate all necessary equipment, such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create, build, handle, and dismantle displays up to 8 feet high., • The worker is subject to loud noise levels., • Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..)., • Length of time performing tasks may vary from day to day and task to task.Requirements:, • Must have reliable transportation to and from work, • Must report to work on time, • Must be present and able to work all shifts on-site, • Must be able to work the necessary hours and schedule to meet the operational needs of the business, • Must be at least 18 years old, • Must be currently eligible to work in the United States of America and able to present required work authorization documents as required to complete the Form I-9 on the first day of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: AVAILABILITY Double Tree Bloomington Minneapolis South operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Holidays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determine the amount of hours per week that you will work and that hours may fluctuate each week based on the needs of a 24/7 operation, including days, nights, overnights, weekends, and holidays. BENEFITS & PERKS • Paid Time Off (PTO), • Paid Holidays, • Employee Referral Bonus, • Local 17 Union Benefits: Health insurance, Dental & Vision and 401(k) Retirement Plan DISCLAIMER This job summary is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept an offer of employment for this position, you will be employed by a franchisee and not by Hilton. You will not be eligible for compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.

Reports to: Director of Sales and Marketing & General Manager WhirlyBall is seeking a superstar Event Sales Manager to join our sales team based out of Vernon Hills, IL. We are a fun, young, fast-growing company, on a path to growth. If you are passionate about sales and hospitality, and have a proven track record of success - then now is the time to find out why WhirlyBall is the place for you. The entertainment mecca features two famed WhirlyBall courts. The namesake activity, open to all skill levels, can be described as a combination of lacrosse and bumper cars played by two teams of five. The fun doesn’t stop at WhirlyBall as the space houses a two story LaserTag arena and a variety of pop up games like Ping Pong, Giant Jenga, Bags, and Four Square. To round out the experience, the thoughtfully-crafted food and beverage program features a chef inspired menu, rotating craft beer selection and seasonal cocktails. Private and semi-private event spaces are also available to accommodate groups of all sizes making WhirlyBall the perfect gathering place for friends, company outings, networking events and more. Responsibilities: · Manage sales and events for the WhirlyBall location in Vernon Hills, IL · Work with the Director of Sales and Marketing to develop an aggressive outside sales campaign · Consistently prospect potential WhirlyBall clients through various sales techniques · Accurately track financial growth from outbound sales efforts · Enhance and grow WhirlyBall's client database through constant and consistent communication to potential clients both in and outbound · Establish and build strategic relationships with key partners and clients · Actively participate in community organizations while attending key hospitality trade shows and sales expos · Handling group inquiries via telephone and email with adequate response time · Capture client information and schedule reservations in event database · Communicate all required and relevant event information to clients · Confirm necessary contract transactions · Follow-up of proposals, phone calls, inquiries · Provide tours of event space(s) to potential clients as needed · Effectively communicate all event details to location management and staff Requirements This role must be on-site in Vernon Hills, IL 3 days per week the other 2 days are WFH. Qualifications and Skills: · Minimum 3+ years of sales experience, preferably as a supervisor or manager in a hospitality setting · Experience in selling in SMERF and to corporate markets · Ability to learn and bring "out of the box" ideas to the team · Genuine enthusiasm and aptitude for sales · Ability to effectively pitch and present information in one-on-one and group situations customers, clients, partners and other employees of the organization · Must possess strong communication and listening skills · Attention to detail and ability to problem-solve · Strong organizational, presentation and priority setting skills · Ability to work independently while ensuring that management and/or clients possess the pertinent information for the execution of a successful event · Presentation of a professional image to guests, clients, colleagues and potential function coordinators · Self-motivated and possesses the ability to work in a fast-paced environment · Ability to multi-task · High level of business acumen and common sense · Bachelor's Degree strongly encouraged Benefits: · Full Health, Dental, and Life Insurance · Very competitive salary plus commission · 401k with Company Contribution · Paid vacation, sick and personal days Job Type: Full-time Salary: competitive, based on experience Salary Description $60,000-$70,000

Floating Chef Manager Job Reference Number: 39897 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Lancer-Hospitality Location: Saint Paul, Minnesota (US-MN) We are looking to add an experienced, motivated Traveling Chef Manager for our Lancer Hospitality team. As a traveling chef manager, you will have the opportunity to prepare innovative cuisine and manage BOH operations. This position will be a traveling chef manager for Lancer Hospitality and Corporate Chefs units in the Twin Cities area. The Traveling Chef Manager is a dynamic, high-impact culinary leader responsible for supporting multiple accounts across Lancer Hospitality and Corporate Chefs. This role operates as a floating chef/manager, providing on-site leadership during periods of transition, peak operating times PTO, vacations, or vacancies. The Traveling Chef Manager serves as a stabilizer and performance driver, ensuring continuity in food quality, safety, team leadership, and client satisfaction. This individual partners closely with Chef Managers and operations leadership to uphold brand standards, execute culinary programs, and deliver consistent, high-quality guest experiences and will directly report to District Manager. Operational Support & Coverage Provide on-site culinary and managerial leadership during: • Chef PTO/vacation coverage, • Open or transitional leadership roles, • High-volume or peak operating periods (POT), • Assume full responsibility of kitchen operations including:, • Production and execution, • Staffing and scheduling, • Ordering and inventory management, • Food safety and sanitation compliance, • AR and accounting as needed – Dependent on leave status to who they are supporting Culinary Execution & Program Support • Execute and reinforce Lancer and Corporate Chefs culinary standards, recipes, and menu programs, • Support rollout and consistency of:, • Seasonal menus, • Promotional programs, • Client-driven initiatives, • Partner with Chef Managers to improve:, • Menu execution, • Plate presentation, • Speed of service Leadership & Team Development • Provide hands-on leadership, coaching, and mentorship to kitchen teams, • Support Chef Managers with:, • Training and onboarding, • Performance coaching, • Accountability to standards, • Step in as the acting Food Service Manager/Chef Manager when needed Standards, Compliance & Financial Performance Ensure strict adherence to: • Health department regulations, • Company food safety and sanitation standards, • Allergen awareness and compliance protocols, • Support locations in achieving:, • Food cost control targets, • Labor efficiency goals, • Waste reduction initiatives, • Identify operational gaps and implement immediate corrective actions Client & Business Support • Maintain a strong, professional presence with clients and stakeholders, • Support account teams in delivering contractual expectations and service excellence, • Provide feedback and reporting to leadership on:, • Operational challenges, • Team performance, • Opportunities for improvement Must-haves: • 3+ years of progressive culinary leadership experience (Executive Chef, Chef Manager, Food Service manager or similar), • Strong background in multi-unit or high-volume foodservice operations is a plus, • Proven ability to step into new environments quickly and drive results, • ServSafe Certification, • Willingness to travel frequently across assigned regions Nice-to-haves: • Experience in contract foodservice, hospitality, corporate dining, or attractions (zoos, museums, venues), • Experience with menu development and program execution, • Previously worked in a corporate culinary structure $53,000-55,000/yr. #LIGG1 #boost • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off About Lancer: Lancer Hospitality has over 30 years of experience supporting a diverse clientele in a variety of settings with their foodservice needs. Our management experience has allowed us to develop strong, long-lasting, and personal relationships with clients and to build a scope of service that can make a real difference in businesses and communities. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job DescriptionDescription: DEPARTMENT: Kitchen REPORTS TO: Sous Chef/Executive Chef JOB SUMMARY Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices. ESSENTIAL FUNCTIONS • Prepare food items for customers using a quality predetermined method in a timely and consistent manner., • Set up station with predetermined method place required to service all banquet functions., • Practice sanitation and safety daily to ensure the total customer satisfaction. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: • Consult with Executive Chef, Banquet Chef, or Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department., • Participate in long range planning., • Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. Note: Additional tasks may be added during employment. Requirements: PHYSICAL DEMANDS • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°ree;F) and kitchens (+110°ree;F), possibly for one hour or more., • Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create, build, handle, and dismantle displays up to 8 feet high., • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level., • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis., • Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates., • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment., • Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..) AVAILABILITY MUST BE AVAILABLE TO WORK ON EVENINGS AND WEEKENDS. This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.

Job DescriptionDescription: JOB TITLE: Cook DEPARTMENT: Culinary REPORTS TO: Sous Chef LOCATION: Double Tree Bloomington Minneapolis South - Franchise JOB SUMMARY • Manage all aspects of the food production for banquets, including food preparation according to the description., • Adhere to sanitation practices., • Prepare food items for customers using a quality predetermined method in a timely and consistent manner., • Set up station with predetermined method place required to service all banquet functions., • Practice sanitation and safety daily to ensure the total customer satisfaction., • Consult with Executive Chef and Sous Chef on a daily basis, and other departments related to the Food & Beverage, as needed., • Relay all pertinent information to the Executive Chef and Sous Chef., • Assist and participate in long range planning., • Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking., • Arrive at workplace on time in full uniform prepared with tools and all equipment needed for service., • Ensure all necessary reports and forms are completed daily. KNOWLEDGE, SKILLS, & ABILITIES • Ability to consistently interact in a professional and polite manner., • Must be able to read and write to facilitate the communication process., • Strong verbal and written communication skills., • Ability to work cooperatively and collaboratively with all members of Hotel staff across all departments, including department managers, supervisors, coworkers, suppliers, vendors, and hotel guests., • Knowledge of back of house restaurant and banquet operating procedures, • Ability to use sound judgement and decision-making skills, • Applies critical thinking skills, • Knowledge and ability to read, interpret, properly identify, and effectively communicate information, including food, beverage, cleaning supply, equipment, and product labels., • Ability to learn and use new technology, • Knowledge of incident and accident prevention involving kitchen equipment, such as fryers and ovens, • Ability to proactively identify and alert appropriate management of kitchen equipment concerns before incidents occur, ranging from minor problems to catastrophic failures, • Ability to identify and immediately report any and all safety concerns, accidents, or possibly kitchen equipment failures., • Knowledgeable in all aspects of food preparation and food handling., • Extensive knowledge of the back of house kitchen operations and facilities., • Must be detail oriented with outstanding organizational skills. PHYSICAL DEMANDS • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems., • Ability to exert faced-paced walking to reach different areas and floors of the hotel in a timely basis., • Ability to work in narrow or limited spaces., • Walking and standing are required throughout the work day., • Must be able to stand and exert well-paced mobility for up to 4 hours in length., • Must be able to bend, stoop, squat and stretch to fulfill cooking, cleaning, and relevant maintenance tasks., • Must be able to lift up to 50 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 50 lbs. on a regular and continuing basis., • Must be able to exert fast-paced ability in limited space and reach other locations of the hotel on a timely basis., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees., • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception., • Must have finger dexterity to be able to operate all necessary equipment, such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create, build, handle, and dismantle displays up to 8 feet high., • The worker is subject to loud noise levels., • Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..)., • Length of time performing tasks may vary from day to day and task to task.Requirements:, • Must have reliable transportation to and from work, • Must report to work on time, • Must be present and able to work all shifts on-site, • Must be able to work the necessary hours and schedule to meet the operational needs of the business, • Must be at least 18 years old, • Must be currently eligible to work in the United States of America and able to present required work authorization documents as required to complete the Form I-9 on the first day of employment. LICENSE & CERTIFICATION • Food Safety SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: AVAILABILITY Double Tree Bloomington Minneapolis South operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Holidays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determine the amount of hours per week that you will work and that hours may fluctuate each week based on the needs of a 24/7 operation, including days, nights, overnights, weekends, and holidays. BENEFITS & PERKS • Paid Time Off (PTO), • Paid Holidays, • Employee Referral Bonus, • Local 17 Union Benefits: Health insurance, Dental & Vision and 401(k) Retirement Plan DISCLAIMER This job summary is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept an offer of employment for this position, you will be employed by a franchisee and not by Hilton. You will not be eligible for compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.

Job Description About us: People Serving People is the largest and most comprehensive emergency shelter for families experiencing homelessness in Minnesota and a dedicated leader in homeless prevention. If you want to help transform communities and see families thrive, then People Serving People is the place for you. What do we need: Are you a passionate and self-motivated culinary professional looking to make a difference? We are seeking a dedicated Chef Associate to become an integral part of our Food Services team, where your skills will directly impact families experiencing homelessness. In this fulfilling role, you will have the opportunity to utilize your creativity and culinary expertise to craft high-quality, made-from-scratch meals that nourish and uplift those in need. You’ll be responsible for preparing delicious breakfast options, ensuring that each dish not only meets our high standards but also brings comfort and joy to our community. This is a full-time, day shift position, allowing you to work in a supportive environment where your contributions truly matter. If you’re ready to bring your culinary talents to a purpose-driven organization and create positive change, we want to hear from you! Join us in making a difference, one meal at a time! Responsibilities: • Prepares a broad variety of menu items in high volume., • Assists in menu planning., • Utilizes product in creative manner to produce high-quality, from-scratch food., • Researches recipes and nutritional data to create allergen-free meals., • Assists in determining proper quantities of supplies., • Maintains the highest standards in food quality and adequate quantity., • Works with food service team to ensure proper food handling and storage in accordance with relevant health code and other food safety requirements., • Assists in ensuring proper sanitation procedures., • Assists in dish machine area., • Assists in dining room clean-up., • Enforces rules of People Serving People., • Serves as an ambassador to volunteers assisting with meal service., • Directs the activity of temporary labor., • Develops and uses knowledge of trauma and its consequences to improve services to families., • Performs additional duties as assigned by Assistant Manager or Culinary Services Manager. Requirements for Chef Associate: • Familiarity with Microsoft Office (i.e., Word, Excel) software is preferred but not required., • Must be able to access and read emails in Microsoft Outlook., • 2-3 years’ experience in a high-volume food service operation required., • Working knowledge of cost control techniques, volume feeding, and Minnesota Department of Health food regulations preferred., • Experience working with people experiencing homelessness or poverty preferred., • Must be able to obtain ServSafe Food Handler Certification within 3 months if not current or already received., • Must be able to operate industrial kitchen equipment., • Must be able to stand and walk for extended periods of time. Lift and/or move 75 lbs. Pay and Benefits: • $26.25/ hourly, • Full-Time, Non-exempt, Saturday - Wednesday, 5:00 a.m. - 1:30 p.m., • Medical, dental, and vision insurance available., • Company-paid life and disability insurance., • 401(k) with employer contribution at 6 months., • Competitive PTO program., • Reduced cost parking or metro pass., • Cellphone reimbursement., • Reduced childcare rates with our Early Learning Center., • Financial wellness benefit., • The chance to make a real difference in the community. Salary Description $26.25 per hour Powered by JazzHR I6UYuBK6GE

Job DescriptionDescription: Primary Purpose: This position is responsible for preparing and serving the daily meals to the residents and guests at Personal Care Senior Living. This position must fulfill expectations of exceptional customer service. SCHEDULE: 7:00AM-6:00PM Week 1- Mon, Tue, Wed, Sat Week 2- Sun, Wed, Thur, Fri Qualifications: • Must understand and communicate food service vocabulary., • Must be punctual, with a good attendance record., • Must be mature and emotionally stable using calm and kind tone of voice, remaining calm in difficult or unusual circumstances., • Must be able to prioritize and organize work effectively and efficiently, staying on task., • Must be flexible and adaptable to changing situations., • Must be compassionate and work with tact and ethical awareness., • Must work as a team member with other personnel, Chef Supervisor and Assisted Living Director., • Must demonstrate good interpersonal skills. Other Specialized Knowledge and Abilities: This position requires incumbent to have: • A service-oriented mindset., • Good verbal communication skills., • Ability to understand and relate well to senior adults., • Ability to read and complete necessary paperwork. Essential Job Functions & Tasks: Receiving and Storage of Food Service Products. • Receive and examine foodstuffs and supplies for quality and quantity., • Place foodstuffs and supplies in dry storage, refrigerator, cooler and/or freezer to ensure food safety., • Utilize proper storage containers., • Properly label and date storage containers., • Record food and supply shortages. Food Production. • Be familiar with weekly menu., • Pull food, as needed, according to weekly menu., • Prepare meals according to daily meal census., • Read and adjust recipes as needed., • Utilize food preparation tools, equipment and appliances., • Weigh, measure, mix, bake and cook ingredients., • Apply personal knowledge and experience in food preparation., • Minimize waste. Safe Food Handling Skills and Practices. • Practice strict personal hygiene, • Monitor and document time and temperature of food and appliances daily., • Thaw food properly, including pulling food from freezer prior to needing it., • Keep raw products and ready to eat foods separate., • Avoid cross-contamination., • Cook to required minimal internal temperatures., • Hold hot foods at 1400 F or above and cold food at 410 F or below., • Cool cooked foods properly., • Reheat to internal temperature of 1650 F for 15 seconds. Customer Service and Meal Presentation. • Meet daily mealtime schedule., • Practice proper portion control., • Plate meal attractively., • Attractively garnish plates., • Maintain high quality food standards. Sanitation of Food Service Area. • Clean and sanitize work areas., • Maintain an organized clean work area., • Assist with general cleaning to maintain a safe, clean kitchen., • Dispose of trash in proper areas., • Recycle cans, plastic, and cardboard in proper areas. Operation and Maintenance of Facility, Equipment and Appliances. • Properly operates all equipment in the kitchen., • Notify Chef Supervisor of equipment failure and malfunction., • Demonstrate a strong respect for facility and supplies. Other Support Functions and Tasks. • Coordinate with Chef Supervisor to complete work schedule for Wait Staff., • Oversee Wait Staff, including training, giving direction, and documenting., • Demonstrate to the regulating authority knowledge of food-borne disease, prevention, application of the hazard analysis critical control point principles and the requirement of the Minnesota Food Code., • Order, as needed, supplies including food, bread, paper products, and chemicals., • Document and communicate with Chef Supervisor or Manager any incident reports for emergencies or accidents for self, other employees, or residents. Other duties as assigned. Working Conditions: • The noise level in the work environment is usually moderate to minimal., • Inside work while assisting residents., • Minimal exposure to Blood borne Pathogens, Infectious Diseases., • Exposure to cleaning chemicals, fumes or airborne particles., • Exposure to extreme cold and extreme heat., • Exposure to unpredictable people, behaviors, situations and pets., • Exposure to illnesses and frailties of residents. Requirements:

Job DescriptionThis position is responsible for preparing and serving the daily meals to the tenants and guests at Sunlight Senior Living. This position must fulfill expectations of exceptional customer service. Qualifications: • Must understand and communicate food service vocabulary., • Must be punctual, with a good attendance record., • Must be mature and emotionally stable using calm and kind tone of voice, remaining calm in difficult or unusual circumstances., • Must be able to prioritize and organize work effectively and efficiently, staying on task., • Must be flexible and adaptable to changing situations., • Must be compassionate and work with tact and ethical awareness., • Must work as a team member with other personnel, Chef Supervisor and Manager., • Must demonstrate good interpersonal skills.Other Specialized Knowledge and Abilities:This position requires incumbent to have:, • A service-oriented mindset., • Good verbal communication skills., • Ability to understand and relate well to senior adults., • Ability to read and complete necessary paperwork. Essential Job Functions & Tasks: Job Function: Receiving and Storage of Food Service Products.Tasks: • Receive and examine foodstuffs and supplies for quality and quantity., • Place foodstuffs and supplies in dry storage, refrigerator, cooler and/or freezer to ensure food safety., • Utilize proper storage containers., • Properly label and date storage containers., • Record food and supply shortages.Job Function: Food Production.Tasks:, • Be familiar with weekly menu., • Pull food, as needed, according to weekly menu., • Prepare meals according to daily meal census., • Read and adjust recipes as needed., • Utilize food preparation tools, equipment and appliances., • Weigh, measure, mix, bake and cook ingredients., • Apply personal knowledge and experience in food preparation., • Minimize waste.Job Function: Safe Food Handling Skills and Practices.Tasks:, • Practice strict personal hygiene, • Monitor and document time and temperature of food and appliances daily., • Thaw food properly, including pulling food from freezer prior to needing it., • Keep raw products and ready to eat foods separate., • Avoid cross-contamination., • Cook to required minimal internal temperatures., • Hold hot foods at 1400 F or above and cold food at 410 F or below., • Cool cooked foods properly., • Reheat to internal temperature of 1650 F for 15 seconds.Job Function: Customer Service and Meal Presentation.Tasks:, • Meet daily mealtime schedule., • Practice proper portion control., • Plate meal attractively., • Attractively garnish plates., • Maintain high quality food standards.Job Function: Sanitation of Food Service Area.Tasks:, • Clean and sanitize work areas., • Maintain an organized clean work area., • Assist with general cleaning to maintain a safe, clean kitchen., • Dispose of trash in proper areas., • Recycle cans, plastic, and cardboard in proper areas.Job Function: Operation and Maintenance of Facility, Equipment and Appliances.Tasks:, • Properly operates all equipment in the kitchen., • Notify Chef Supervisor of equipment failure and malfunction., • Demonstrate a strong respect for facility and supplies.Job Function: Other Support Functions and Tasks.Task:, • Coordinate with Chef Supervisor to complete work schedule for Wait Staff., • Oversee Wait Staff, including training, giving direction, and documenting., • Demonstrate to the regulating authority knowledge of food-borne disease, prevention, application of the hazard analysis critical control point principles and the requirement of the Minnesota Food Code., • Order, as needed, supplies including food, bread, paper products, and chemicals., • Document and communicate with Chef Supervisor or Manager any incident reports for emergencies or accidents for self, other employees, or tenants.Job Function: Other duties as assigned.

Job DescriptionDescription: Accountabilities and Responsibilities Leadership - The AKM is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The AKM must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles. • Running great shifts using great people and creating relationships, • Hiring great people and not compromising standards, • Training and upholding people to company standards, • Communicating to team members clearly and effectively, • Communicating to Chef, GM and fellow managers clearly and effectively, • Identifying opportunities and taking swift action to correct behavior, • Always looking for culinary opportunities and ways to improve Culinary Focus - The Assistant Kitchen Manager is responsible for adherence to Executive Team expectations and guidelines. • Understand and Support Executive Team initiatives. Continuously support and build the culture behind our culinary vision., • Work closely with the Kitchen Managers, Executive Chef’s and Culinary Director to keep the menu fresh and relevant through features and seasonal menu changes, • Hold all team FOH & BOH accountable for adherence to expectations and specifications, • Conversing and coaching managers and staff on a daily basis about our food and culinary vision., • Maintain food quality and sanitary practices for food handling & cleanliness, • Will uphold all Serv Safe guidelines both FOH & BOH Hiring, Training & Development of BOH Team Members – The AKM is responsible for the training, development and cohesiveness of all BOH team members. This can be done in the following ways: • Interviewing and Hiring using the Blue Plate selection tools, • Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated and validated, • Continued training through Coaching, Mentoring, Development Plans & Support, • Giving & soliciting consistent and constructive feedback, • Measuring and documenting team members successes and opportunities, • Creating and reviewing goals for key hourly staff and BOH team members Profitable Financial Operations - The Assistant Kitchen Manager is held accountable to the store being a profitable operation. Key areas to this are: • Understanding of Profit & Loss statement and what impacts it, • Understands the budget and how to impact it, • Comprehension of financial reporting platform, specifically all inventory functions, • You will work closely with the Chef to maintaining product levels without over ordering or running out of products, • Understands costs and how they impact the financial statement., • Prime Costs - labor, food, beverage, • Controllable Costs - i.e. office supplies, marketing, training & education, printing, • Understands productive scheduling and is held accountable for:, • Writing schedules to budgeted labor percentage, • Managing to those numbers daily, • Reviewing opportunities and taking action to correct shortcomings Facilities – The AKM is responsible for working with the Chef to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant. • Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards, • Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess a base knowledge for the functions of all equipment., • Health Department: Follow all safety & sanitation standards, • Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day, • Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts Requirements: Qualifications- • College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative., • Knowledge of computers (MS Office-experience and Google Platform a plus), • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures., • Must have reliable transportation, • Must agree to background check, • Serv Safe Certification recommended. Working Conditions- • Hours may vary if the manager must fill in for his/her coworkers or if emergencies arise. Typical work week = 50 hours including peak sales hours. It is expected for the sous to work the line as needed., • Ability to perform all functions at the restaurant level, including delivery when needed., • Position requires prolonged standing, bending, stooping, twisting, up and down stairs, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion., • Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Abilities- • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Reading Comprehension - Understanding written sentences and paragraphs in work related documents., • Speaking - Talking to others to convey information effectively, • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems., • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action., • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Job Description About us: People Serving People is the largest and most comprehensive emergency shelter for families experiencing homelessness in Minnesota and a dedicated leader in homeless prevention. If you want to help transform communities and see families thrive, then People Serving People is the place for you. What do we need: Are you a passionate and self-motivated culinary professional looking to make a difference? We are seeking a dedicated Chef Associate to become an integral part of our Food Services team, where your skills will directly impact families experiencing homelessness. In this fulfilling role, you will have the opportunity to utilize your creativity and culinary expertise to craft high-quality, made-from-scratch meals that nourish and uplift those in need. You’ll be responsible for preparing delicious breakfast options, ensuring that each dish not only meets our high standards but also brings comfort and joy to our community. This is a full-time, day shift position, allowing you to work in a supportive environment where your contributions truly matter. If you’re ready to bring your culinary talents to a purpose-driven organization and create positive change, we want to hear from you! Join us in making a difference, one meal at a time! Responsibilities: • Prepares a broad variety of menu items in high volume., • Assists in menu planning., • Utilizes product in creative manner to produce high-quality, from-scratch food., • Researches recipes and nutritional data to create allergen-free meals., • Assists in determining proper quantities of supplies., • Maintains the highest standards in food quality and adequate quantity., • Works with food service team to ensure proper food handling and storage in accordance with relevant health code and other food safety requirements., • Assists in ensuring proper sanitation procedures., • Assists in dish machine area., • Assists in dining room clean-up., • Enforces rules of People Serving People., • Serves as an ambassador to volunteers assisting with meal service., • Directs the activity of temporary labor., • Develops and uses knowledge of trauma and its consequences to improve services to families., • Performs additional duties as assigned by Assistant Manager or Culinary Services Manager. Requirements for Chef Associate: • Familiarity with Microsoft Office (i.e., Word, Excel) software is preferred but not required., • Must be able to access and read emails in Microsoft Outlook., • 2-3 years’ experience in a high-volume food service operation required., • Working knowledge of cost control techniques, volume feeding, and Minnesota Department of Health food regulations preferred., • Experience working with people experiencing homelessness or poverty preferred., • Must be able to obtain ServSafe Food Handler Certification within 3 months if not current or already received., • Must be able to operate industrial kitchen equipment., • Must be able to stand and walk for extended periods of time. Lift and/or move 75 lbs. Pay and Benefits: • $26.25/ hourly, • Full-Time, Non-exempt, Thursday - Monday, 10:30 a.m. - 7:00 p.m., • Medical, dental, and vision insurance available., • Company-paid life and disability insurance., • 401(k) with employer contribution at 6 months., • Competitive PTO Program., • Reduced cost parking or metro pass., • Cellphone reimbursement., • Reduced childcare rates with our Early Learning Center., • Financial wellness benefit., • The chance to make a real difference in the community. Powered by JazzHR D1CEfHGG8H

Job DescriptionDescription: Accountabilities and Responsibilities Leadership - The Manager is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Manager must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles. • Create a culture, atmosphere and environment of Passionate Hospitality, • Running great shifts using great people and creating relationships with guests, • Hiring great people and not compromising standards, • Training and upholding people to company standards, • Communicating to team members clearly and effectively, • Communicating to GM and fellow managers clearly and effectively, • Identifying opportunities and taking swift action to correct behavior, • Always looking for sales opportunities Development of Team Members – The Managers are responsible for the development and cohesiveness of hourly team members in his/her assigned department (varies from store to store). This can be done in the following ways: • Coaching & Mentoring, • Development Plans & Support, • Giving & soliciting consistent and constructive feedback, • Measuring and documenting team members successes and opportunities Profitable Financial Operations - The Manager is held accountable to the store being a profitable operation. Key areas to this are: • Understanding of Profit & Loss statement and what impacts it, • Understands the budget and how to impact it, • Comprehension of financial reporting platform:, • Daily Sales Reporting, • Inventory, • Understands costs and how they impact the financial statements, specifically the ones that relate to his/her specific department., • Prime Costs - labor, food, beverage, • Controllable Costs - i.e. office supplies, marketing, training & education, printing, • Non-controllable Costs - rent, insurance, salaried payroll, • Understands productive scheduling and is held accountable for:, • Writing schedules to budgeted labor percentage, • Managing to those numbers daily, • Reviewing opportunities and taking action to correct shortcomings Develop and Implement Marketing Initiatives - This is a key element to running a successful business. Managers will work closely with their General Manager to ensure all initiatives align with the store and company brand standards and are encouraged to identify opportunities. Initiatives include, but are not limited to the following: • In-store promotions, • Community involvement, • Off-Site events (both charitable and profitable), • Media involvement (print, television, radio), • Social Media, • Employee engagement Training – Managers are to assist the General Manager in the training of all employees. Managers are to work with GM to ensure training processes are in place. • A welcoming orientation, • Training Plan specific to the department, • FOH Alcohol Compliance, • Department Trainers, • Training Materials (online and print), • Initiative Implementation & Integration (menu, policy, standards, execution/operations) Hiring – It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, Managers must strive to hire the best people by using all available tools and resources. • Recruiting using both traditional and non-traditional methods, • Pre-Screening and interviewing all candidates using BPRC interview standards, • Selecting people who fit our brand - hospitality, appearance, enthusiasm, • Creating personnel files and communicating documentation requirements Facilities – Managers are responsible for working with the GM to maintain the entire facilities of the store. This is to ensure cleanliness and consistent operation of the restaurant. • Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards, • Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base knowledge for the functions of all equipment., • Health Department: Follow all safety & sanitation standards, • Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day, • Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts Culinary - The Manager is responsible for working closely with Chef and Sous Chefs to ensure adherence to Executive Team expectations and guidelines. • Understand and Support Executive Team initiatives, • Hold all team members FOH & BOH accountable for adherence to expectations, • Conversing and coaching on a daily basis, • Give feedback to Chef on food quality and BOH sanitary practices for food handling cleanliness, • Will uphold all ServSafe guidelines both FOH & BOHRequirements: Qualifications- College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. • Knowledge of computers (MS Office-experience and Google Platform a plus), • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures., • Must have reliable transportation, • Must agree to background check, • ServSafe Certification recommended. Working Conditions- • Hours may vary if manager must fill in for his/her employees or if emergencies arise. Typical work week =50-60 hours. This includes working nights, weekends and holidays, • Ability to perform all functions at the restaurant level, including delivery when needed., • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion., • Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Abilities Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Reading Comprehension - Understanding written sentences and paragraphs in work related documents. Speaking - Talking to others to convey information effectively Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Job Description:\n\n Sushi Restaurant in the Minneapolis Airport is seeking a General Manager to oversee its Sushi restaurant located inside the MSP (Minneapolis-Saint Paul) Airport. This position will be responsible for the overall supervisory and management functions of the daily business activities. This is an opportunity to be a part of a successful sushi concept that is recognized throughout the industry. Also, a great opportunity for a career oriented culinary professional, with a competitive salary, health insurance, and vacation. DUTIESManage the day-to-day activities of the Sushi Restaurant and its crew to include scheduling and training of staff.Assist the Executive management team with recruiting and evaluating talent, to include candidate’s successful integration into the organization.Create quality well executed sushi entrees including cooking rice, rolling sushi, temperature recording, cutting and packaging, as to gain and maintain a level of mastery regarding sushi preparation and entrees.Ensure all operating standards including food safety and quality are strictly adhered to.Track payroll hours for the airport crew, collaborate with corporate for processing.Provide a high level of attention to guest satisfaction and maintain positive relationships with internal and external customers.Maintain proper cleaning protocols and organization of the work areas, inventory and staff based on US safety, company, and airport guidelines.Oversee and manage inventory control, and the ordering of weekly food to include raw materials and dry goods.Ensure all required logbooks, including rice PH log and temperature logs, are maintained and verified.Share ingredients & nutritional information about the sushi products to encourage sales and customer interaction.Promote the fact that product is "made fresh daily" by trained sushi chefs.Friendly, knowledgeable, and represents our business professionally.Other duties as assigned. QUALIFICATIONSExperienced sushi chef highly preferredPrior food handling experience a mustSERV Safe Certified and knowledge of HAACP standards preferredStrong customer service skillsTeam PlayerAbility to lift up to 25 lbs.Ability to stand for extended periods of time Restaurant type:Quick service & fast-food restaurant Shift:8-hour shift Weekly day range:Every weekendMonday to Friday Ability to commute/relocate:Saint Paul, MN 55111: Reliably commute or planning to relocate before starting work (Required) Experience:Restaurant management: 5 year (Required)Food handling: 1 years (Preferred) License/Certification:Driver's License (Preferred)ServSafe (Preferred) Work Location: One location Job Type: Full-time Salary: $55,000 - $60,000.00 per year Benefits:Dental insuranceHealth insurancePaid time off Sushi Restaurant in the Minneapolis Airport is seeking a General Manager to oversee its Sushi restaurant located inside the MSP (Minneapolis-Saint Paul) Airport. This position will be responsible for the overall supervisory and management functions of the daily business activities. This is an opportunity to be a part of a successful sushi concept that is recognized throughout the industry. Also, a great opportunity for a career oriented culinary professional, with a competitive salary, health insurance, and vacation. DUTIESManage the day-to-day activities of the Sushi Restaurant and its crew to include scheduling and training of staff.Assist the Executive management team with recruiting and evaluating talent, to include candidate’s successful integration into the organization.Create quality well executed sushi entrees including cooking rice, rolling sushi, temperature recording, cutting and packaging, as to gain and maintain a level of mastery regarding sushi preparation and entrees.Ensure all operating standards including food safety and quality are strictly adhered to.Track payroll hours for the airport crew, collaborate with corporate for processing.Provide a high level of attention to guest satisfaction and maintain positive relationships with internal and external customers.Maintain proper cleaning protocols and organization of the work areas, inventory and staff based on US safety, company, and airport guidelines.Oversee and manage inventory control, and the ordering of weekly food to include raw materials and dry goods.Ensure all required logbooks, including rice PH log and temperature logs, are maintained and verified.Share ingredients & nutritional information about the sushi products to encourage sales and customer interaction.Promote the fact that product is "made fresh daily" by trained sushi chefs.Friendly, knowledgeable, and represents our business professionally.Other duties as assigned. QUALIFICATIONSExperienced sushi chef highly preferredPrior food handling experience a mustSERV Safe Certified and knowledge of HAACP standards preferredStrong customer service skillsTeam PlayerAbility to lift up to 25 lbs.Ability to stand for extended periods of time Restaurant type:Quick service & fast-food restaurant Shift:8-hour shift Weekly day range:Every weekendMonday to Friday Ability to commute/relocate:Saint Paul, MN 55111: Reliably commute or planning to relocate before starting work (Required) Experience:Restaurant management: 5 year (Required)Food handling: 1 years (Preferred) License/Certification:Driver's License (Preferred)ServSafe (Preferred) Work Location: One location Job Type: Full-time Salary: $55,000 - $60,000.00 per year Benefits:Dental insuranceHealth insurancePaid time off Sushi Restaurant in the Minneapolis Airport is seeking a General Manager to oversee its Sushi restaurant located inside the MSP (Minneapolis-Saint Paul) Airport. This position will be responsible for the overall supervisory and management functions of the daily business activities. This is an opportunity to be a part of a successful sushi concept that is recognized throughout the industry. Also, a great opportunity for a career oriented culinary professional, with a competitive salary, health insurance, and vacation. DUTIESManage the day-to-day activities of the Sushi Restaurant and its crew to include scheduling and training of staff.Assist the Executive management team with recruiting and evaluating talent, to include candidate’s successful integration into the organization.Create quality well executed sushi entrees including cooking rice, rolling sushi, temperature recording, cutting and packaging, as to gain and maintain a level of mastery regarding sushi preparation and entrees.Ensure all operating standards including food safety and quality are strictly adhered to.Track payroll hours for the airport crew, collaborate with corporate for processing.Provide a high level of attention to guest satisfaction and maintain positive relationships with internal and external customers.Maintain proper cleaning protocols and organization of the work areas, inventory and staff based on US safety, company, and airport guidelines.Oversee and manage inventory control, and the ordering of weekly food to include raw materials and dry goods.Ensure all required logbooks, including rice PH log and temperature logs, are maintained and verified.Share ingredients & nutritional information about the sushi products to encourage sales and customer interaction.Promote the fact that product is "made fresh daily" by trained sushi chefs.Friendly, knowledgeable, and represents our business professionally.Other duties as assigned. QUALIFICATIONSExperienced sushi chef highly preferredPrior food handling experience a mustSERV Safe Certified and knowledge of HAACP standards preferredStrong customer service skillsTeam PlayerAbility to lift up to 25 lbs.Ability to stand for extended periods of time Restaurant type:Quick service & fast-food restaurant Shift:8-hour shift Weekly day range:Every weekendMonday to Friday Ability to commute/relocate:Saint Paul, MN 55111: Reliably commute or planning to relocate before starting work (Required) Experience:Restaurant management: 5 year (Required)Food handling: 1 years (Preferred) License/Certification:Driver's License (Preferred)ServSafe (Preferred) Work Location: One location Job Type: Full-time Salary: $55,000 - $60,000.00 per year Benefits:Dental insuranceHealth insurancePaid time off Sushi Restaurant in the Minneapolis Airport is seeking a General Manager to oversee its Sushi restaurant located inside the MSP (Minneapolis-Saint Paul) Airport. This position will be responsible for the overall supervisory and management functions of the daily business activities. This is an opportunity to be a part of a successful sushi concept that is recognized throughout the industry. Also, a great opportunity for a career oriented culinary professional, with a competitive salary, health insurance, and vacation. DUTIESManage the day-to-day activities of the Sushi Restaurant and its crew to include scheduling and training of staff.Assist the Executive management team with recruiting and evaluating talent, to include candidate’s successful integration into the organization.Create quality well executed sushi entrees including cooking rice, rolling sushi, temperature recording, cutting and packaging, as to gain and maintain a level of mastery regarding sushi preparation and entrees.Ensure all operating standards including food safety and quality are strictly adhered to.Track payroll hours for the airport crew, collaborate with corporate for processing.Provide a high level of attention to guest satisfaction and maintain positive relationships with internal and external customers.Maintain proper cleaning protocols and organization of the work areas, inventory and staff based on US safety, company, and airport guidelines.Oversee and manage inventory control, and the ordering of weekly food to include raw materials and dry goods.Ensure all required logbooks, including rice PH log and temperature logs, are maintained and verified.Share ingredients & nutritional information about the sushi products to encourage sales and customer interaction.Promote the fact that product is "made fresh daily" by trained sushi chefs.Friendly, knowledgeable, and represents our business professionally.Other duties as assigned. QUALIFICATIONSExperienced sushi chef highly preferredPrior food handling experience a mustSERV Safe Certified and knowledge of HAACP standards preferredStrong customer service skillsTeam PlayerAbility to lift up to 25 lbs.Ability to stand for extended periods of time Restaurant type:Quick service & fast-food restaurant Shift:8-hour shift Weekly day range:Every weekendMonday to Friday Ability to commute/relocate:Saint Paul, MN 55111: Reliably commute or planning to relocate before starting work (Required) Experience:Restaurant management: 5 year (Required)Food handling: 1 years (Preferred) License/Certification:Driver's License (Preferred)ServSafe (Preferred) Work Location: One location Job Type: Full-time Salary: $55,000 - $60,000.00 per year Benefits:Dental insuranceHealth insurancePaid time off Sushi Restaurant in the Minneapolis Airport is seeking a General Manager to oversee its Sushi restaurant located inside the MSP (Minneapolis-Saint Paul) Airport. This position will be responsible for the overall supervisory and management functions of the daily business activities. This is an opportunity to be a part of a successful sushi concept that is recognized throughout the industry. Also, a great opportunity for a career oriented culinary professional, with a competitive salary, health insurance, and vacation. DUTIESManage the day-to-day activities of the Sushi Restaurant and its crew to include scheduling and training of staff.Assist the Executive management team with recruiting and evaluating talent, to include candidate’s successful integration into the organization.Create quality well executed sushi entrees including cooking rice, rolling sushi, temperature recording, cutting and packaging, as to gain and maintain a level of mastery regarding sushi preparation and entrees.Ensure all operating standards including food safety and quality are strictly adhered to.Track payro

Job DescriptionPosition Description: The Bar Manager at is responsible for leading all bar operations, ensuring smooth service both behind the bar and on the floor. This role focuses on maintaining DDP standards, and developing initiatives to lead, educate, and inspire both the Bar and Service teams, while managing costs. The Bar Manager will build and maintain positive relationships with team members and guests, fostering a collaborative and hospitality-driven environment. Key Responsibilities: Service & Guest Experience Ensure all guests feel welcome and receive responsive, friendly, and courteous service at all times. Uphold service standards and practices for bar and floor operations. Lead daily bar pre-shifts and participate in FOH pre-shifts with other managers. Resolve guest concerns or complaints promptly and professionally. Oversee drink quality, ensuring proper glassware, garnishes, and techniques are used. Team Leadership & Training Lead, motivate, and maintain morale among bar and service staff. Conduct regular bar meetings and trainings in coordination with the Bar Director. Provide ongoing coaching and feedback to develop team members. Manage disciplinary actions as necessary (verbal, written, and final warnings, termination). Operational Management Ensure all policies, procedures, guidelines, and training programs are followed and completed in a timely manner. Manage daily service operations, including cash counts, floor maps, and pre-shift notes. Oversee scheduling, cuts, and time adjustments for bar and service teams. Maintain cleanliness and organization in all bar and prep areas. Coordinate with FOH and BOH teams on menu changes, POS updates, and printing needs. Manage cost of goods sold (COGS) for bar items, including macro and micro costing. Oversee glassware/equipment inventory and ordering within budget. Financial & Administrative Complete daily/nightly sales reporting, cash deposits, comps, and discount tracking. Balance bank and bar tills for AM and PM shifts. Troubleshoot POS issues and coordinate repairs or updates. Prepare and send daily EON emails. Additional Duties Greet and seat guests, run food, and assist on the floor as needed. Ensure prep team, bar backs, and bartenders are completing duties efficiently. Collaborate with the Bar Director and location management to ensure effective and efficient operations. Perform other duties as assigned. Essential Functions Strong communication with all FOH and BOH managers and Corporate Team on all pertinent operational information. Ability to work on your feet for extended periods and lift up to 50 pounds. Flexibility to work days, nights, weekends, and holidays as needed. About DDP Restaurant Group DDP Restaurant Group is a collection of hospitality concepts from Chef and Restaurateur Daniel del Prado, operating Martina, Rosalia, Colita, Dexter's, Minari & The Pikok Lounge, Porzana, Flora Room, noma hifi, and Therese. Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule $65,000.00 - $70,000.00 Annually

At CJ Schwan's, we don't just make food we help create moments that matter. From kids devouring pizza after soccer practice, to students laughing over dumplings in a cafeteria, to families enjoying pie during the holidays, our team members play an important role in bringing those everyday moments to life. Our portfolio includes iconic pizzas, global flavors, and timeless desserts from brands like Red Baron, Bibigo, Tony's, Big Daddy's, Villa Prima , Chef One , Twin Marquis and Minh. Enjoyed in homes, schools, restaurants and just about everywhere people shop and eat, our products reflect a commitment to quality, innovation, and the power of food to bring people together. We are hiring an Associate Regional Sales Manager for our Food Service team to be home office based in the Greater St. Paul/Minneapolis area. In this role, you will execute sales programs to sell the Schwan's products into foodservice distribution, K12/Bids, and Non-Commercial accounts in assigned geography by effectively penetrating account opportunities. This is an individual contributor role reporting to the Zone Sales Manager. Together, you will coordinate and deliver results, with a focus on Distribution, K-12 schools, as well as Colleges & Universities, Health Care Facilities, Business & Industry, Sports & Recreation & other non-commercial accounts. What You Will Do: • Manage and grow relationships with broadline distributors, driving engagement with DSRs, chefs, and key stakeholders to achieve annual sales goals., • Drive commercial and non-commercial sales across ~60 regional accounts, ensuring contract compliance and increased penetration., • Lead and execute customer-facing events including sales meetings, trainings, food shows, and industry events., • Direct distributor activities to deliver regional sales quotas and business objectives., • Develop and execute go-to-market strategies, tracking results through Salesforce., • Promote Schwan's product quality and differentiation through presentations and kitchen demonstrations., • Analyze sales data to assess growth opportunities, inventory needs, and customer preferences., • Partner with the Corporate Distribution Team to execute national strategies at the local level., • Manage regional sales operations, including reporting, expense tracking, and account maintenance., • Serve as the primary customer contact, providing marketing guidance, resolving issues, and representing the company at trade shows and associations., • Travel: 25-50% in assigned market area, with some overnights. What We Look For: • Bachelor's degree (or equivalent years' experience) and a minimum of 5+ sales experience, ideally in the food or food service industry, • Current relationships in foodservice sales with distribution and operators a plus, • Microsoft Office (PowerPoint, Excel, Outlook) and sales CRM system What We Offer: The base salary range for this position is $75,000 to $100,000 annually, car allowance and eligibility for a 20% annual incentive bonus based on organizational performance. The range reflects factors such as experience, skills, education, certifications, and location, and starting salary may fall anywhere within the stated range. Beyond base salary, we offer a competitive Total Rewards package designed to support your overall well-being, including comprehensive health benefits, time off programs, and retirement and financial offerings CJ Schwan's and its subsidiaries are Equal Opportunity Employers. All qualified applicants will be considered without regard to race, color, religion, gender, age, disability, veteran status, national origin, or any other protected characteristic. We provide reasonable accommodations for individuals with disabilities or sincerely held religious beliefs. For accommodation requests or assistance with the application, please email career.search@schwans.com.

Goodwin Recruiting - - Responsibilities: Hands-on leadership in a multi-unit kitchen environment; Maintain quality scratch kitchen standards; Report to the Executive Chef and General Manager; Uphold exceptional hospitality and service standards; Support growth and development toward becoming Execut

What you'll be doing: Operational Support & Coverage Provide on-site culinary and managerial leadership during: Chef PTO/vacation coverage Open or transitional leadership roles High-volume or peak operating periods (POT) Assume full responsibility of kitchen operations including: Production an

Today, as a 100% employee-owned company, we’re looking for an Executive Chef who wants more than a job. The Opportunity As Executive Chef, you’ll lead the culinary vision, culture, and performance of our high-volume kitchen operation. What You’ll Lead A talented team of chefs, kitchen manager

What you'll be doing Operational Support & Coverage Chef PTO/vacation coverage Open or transitional leadership roles High-volume or peak operating periods (POT) Assume full responsibility of kitchen operations including: Production and execution Staffing and scheduling Ordering and inventory

Job Description Walker Methodist Shared Services seeks a Chef/Kitchen Manager to prepare high‑quality meals according to therapeutic diets/preferences, manage food orders/inventory, customer service satisfaction, adhere to budget guidelines and supervise cooks. The Chef/Kitchen Manager must be wil

We’d like for you to have: 3+ years of prior restaurant, hotel, or entertainment management experience 2+ recent years as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($4M+ annual revenue) restaurant, hotel, or entertainment environment Ability to manage a diverse work envir

Leadership & Team Development: Provide hands-on leadership, coaching, and mentorship to kitchen teams Support Chef Managers with: Training and onboarding Performance coaching Accountability to standards Step in as the acting Food Service Manager/Chef Manager when needed. What we're looking for: Must

Kasisto is seeking a skilled and versatile Technical Project Manager to work with customers on the implementation of agentic applications for financial services.

As Customer Service & project Manager, you are a key member of the Intix Customer Excellence Team. Next to that you will act as dedicated customer service manager to several strategic clients. As a service manager you ensure advocacy and guidance to keep the customer’s Intix environment operationa

The Project Manager, Structural will organize, manage, and plan projects of all sizes. A Project Manager, Structural will typically lead project teams comprised of Project Engineers and Design Engineers.

The Software Project Manager is responsible for leading the planning, coordination, communication, and delivery management of assigned software projects. The Software Project Manager helps ensure software projects are clearly defined, properly planned, effectively communicated, and successfully deli

This is an operational PM role, with advancement continuing toward Project Manager II and Project Manager III within the internal project management path. The Project Manager I is an entry-level role on TEECOM’s internal Project Management path, reporting to Team Leads. Project Manager I is one of

Drive engineering execution by participating in project meetings, validating basis of design, and resolving technical issues in partnership with project managers, construction managers, and development engineering.

Project Manager, Delivery Manager, Scrum Master, or Product Manager in a complex software development environment with multiple stakeholders.

Collaborate with project managers and QA for smooth deployments.

Senior Electrical Engineer (SEE) Senior Project Manager (SPM). The Senior Electrical Engineer (SEE) Senior Project Manager (SPM) for Above Group shall contribute and support leadership of Power, Lighting, and Low Voltage Engineering in addition to Project Management efforts of cross discipline Mecha

Project Manager to oversee and work with Construction Management, internal and external stakeholders, and vendors to lead project management for.

Our team is a blend of solar-industry veterans and newbies, thought-leaders, dreamers, software, electrical and mechanical engineers, coders, product managers, project managers, and sales and marketing professionals. As a Senior Project Manager on the Terabase Construct Operations team, you will rep