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Job Description Position Summary The Executive Chef is responsible for leading all culinary operations across the property, ensuring exceptional food quality, consistency, presentation, sanitation, and operational performance. This role provides strategic and hands-on leadership for all kitchen operations, including menu development, team leadership, staffing, financial performance, and operational execution. The Executive Chef oversees and develops culinary leaders and team members, drives innovation through menu research and development, and ensures all outlets operate efficiently while meeting guest satisfaction and profitability goals. This position partners closely with Food & Beverage leadership to manage budgets, control costs, implement training initiatives, maintain compliance with food safety standards, and foster a culture of accountability, teamwork, and continuous improvement. Essential Functions Leadership & Team Development • Lead, develop, coach, and retain a high-performing culinary team through hands-on leadership and accountability., • Recruit, train, mentor, and support culinary leaders and team members while fostering a positive, team-oriented culture., • Conduct regular team meetings, performance discussions, and development initiatives., • Maintain professional standards and promote operational excellence across all kitchen operations. Culinary Operations & Menu Development • Oversee all food preparation, presentation, quality, and consistency standards across culinary operations., • Lead menu development, recipe management, promotions, and culinary innovation initiatives., • Collaborate with cross-functional leadership teams to support special events, promotions, and guest experience initiatives., • Monitor market trends, competitor offerings, and guest preferences to enhance menu performance and guest satisfaction., • Support training and execution during menu rollouts and operational changes. Financial & Operational Management • Manage labor, food cost, inventory, purchasing, and operational budgets to achieve financial goals., • Review and analyze operational and financial reports, identifying opportunities to improve performance and control costs., • Ensure compliance with company purchasing, inventory, scheduling, and productivity standards. Sanitation, Safety & Compliance • Maintain compliance with all food safety, sanitation, health, and company operational standards., • Ensure kitchens operate safely, efficiently, and in accordance with all SOPs and regulatory requirements., • Monitor cleanliness, equipment maintenance, waste controls, and certification compliance throughout culinary operations. Administrative & Operational Oversight • Ensure accurate use of operational systems, reporting tools, recipes, production documentation, and performance tracking processes., • Partner with Food & Beverage leadership and support departments to drive operational alignment and business objectives. Knowledge, Skills & Abilities • Must be able to stand and/or walk for extended periods of time (8–12+ hours per shift) in a high-volume kitchen environment., • Ability to lift, carry, push, or pull up to 50 pounds regularly, and occasionally up to 75 pounds with assistance., • Frequent bending, reaching, stooping, kneeling, and twisting while performing kitchen and supervisory duties., • Ability to work in varying kitchen conditions, including exposure to heat, cold, steam, loud noise, and wet or slippery surfaces., • Manual dexterity required for handling kitchen tools, equipment, and food preparation tasks., • Must be able to visually inspect food quality, production standards, and kitchen operations with attention to detail., • Ability to respond quickly and safely in fast-paced, high-pressure situations typical of high-volume buffet operations., • Must be able to work flexible schedules, including early mornings, late nights, weekends, holidays, and special events as required., • Emotional intelligence and interpersonal awareness to manage diverse teams and resolve conflict effectively., • Strong critical thinking and decision-making skills, particularly under pressure and time constraints., • Ability to manage multiple priorities simultaneously while maintaining quality, consistency, and operational standards., • Ability to speak distinctly and persuasively., • Must be able to communicate clearly and effectively in English, both verbally and in writing Education and Experience • Culinary degree or formal culinary training from an accredited institution preferred, or equivalent combination of education and professional experience., • 7 or more years of progressive culinary experience in high-volume, multi-outlet environments, preferably including buffet operations or high-volume banquet operations., • 3 or more years in a senior leadership role such as Executive Sous Chef, Chef de Cuisine, or similar multi-unit culinary leadership position., • Demonstrated experience managing high-volume production kitchens, including buffet or continuous service environments with strong focus on consistency and replenishment., • Demonstrated experience managing budgets, food and labor costs, and operational financial performance., • Proficiency in Microsoft Office Suite., • Proficiency in systems for inventory, scheduling, costing, POS, and menu management., • Must be 21 years of age. Required Certification/License • ServSafe Manager Certification (or equivalent food safety certification) required or ability to obtain upon hire.

Job Description SIGN ON BONUS!!* (To be discussed further during application process) Must be available for the following shifts: 6:00am-2:30pm, 8:00am-4:30pm, 11:30am-8:00pm Sous ChefJob Description General Purpose: Performs a variety of food production duties Must be skilled in quantity and quality food preparation Prepare, plate, garnish, and properly store all hot and cold foods according to the daily production sheets Produce high quality food by adhering to all department HACCP procedures and recipes. Essential Duties and Responsibilities: • Review daily production sheets and prep and pull lists to determine foods to be prepared and distributed, • Prepare and supply hot food for breakfast and lunch for all Dining locations including Lincoln Room, Assisted Living, Day Enrichment, Café, special functions, catering events, and as directed by the Executive Chef or Manager., • Prepare all daily food for breakfast and lunch according to the daily production sheets and standard recipes., • Assure proper portioning according to standard recipes., • Pull and prep food for following day breakfast, lunch, special functions, and catered events, • Breakfast items must be prepared and ready by 7:45 AM and lunch items to be prepared and ready by 11:45 AM., • Adhere to all department HACCP procedures including daily documentation in temperature logs, sanitizer logs, thermometer calibration logs, and refrigeration/freezer logs., • Properly complete all production sheet records, left over logs, roast meat charts, cooling logs, and reheat logs, • Assist in keeping all coolers, freezers, and storage areas cleaned and organized. Follow the FIFO method and cover, label, and date all food., • Maintain a clean, organized and sanitary work area by performing daily and special cleaning assignments, • Perform weekly, monthly, and annual cleaning procedures as assigned by Executive Chef or Manager, • Maintain proper temperature controls and documentation during the cooking, holding, and serving process, • Will assist in hot cooking, cold prep, and the delivery of foods for special functions and catered events, • Attend daily production meeting, all training meetings, and safety meetings, • Maintain a record of acceptable attendance and punctuality, • Adhere to all Department policies and procedures, • Perform other duties as assigned by the Executive Chef or Manager Behavioral Skills: • This position requires incumbents to exhibit the following behavioral skills:, • Motivated team player attitude, • Ability to handle stress during peek business times, • Strong Organizational Skills, • Responsive to the needs of the department, • Honesty, • Creativity Minimum Qualifications, Education and Certifications: • High school diploma or equivalent, • Min. 1-year quality and quantity food cooking experience required, • Able to handle multiple tasks, • Experience handling a variety of foods, using kitchen equipment, and advance kitchen sanitation procedures., • Basic math, reading and writing skills, • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:, • Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods, crouching, stooping, walking, lifting up to 40 lbs. and repetitive motion. Working Conditions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job: Kitchen environment with exposure to heat, cold and wet conditions. Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals requiring precautions.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Paid time off, • Vision insurance Role: Event Curator Location: Spice Headquarters, 5601 Tillman Ave. Cle, Ohio 44102 Position Type: Full-Time Overview The Event Curator creates exceptional dining experiences through meticulous planning, thoughtful coordination, and seamless execution. You are a natural communicator who builds strong relationships with clients and partners. You love the eventplanning process and take pride in bringing memorable experiences to lifefrom weddings and anniversaries to corporate gatherings and private celebrations. You are known for your organization, creativity, and calm, solutionsoriented approach. You manage your time with intention, contribute innovative ideas, and serve as a driving force behind the companys longterm success. Key Responsibilities Event Planning Guide clients through the planning process with thoughtful questions and active listening to fully understand their vision. Collaborate with clients to design an experience that aligns with their needs, preferences, and budget. Recommend menus and service styles that best support the events goals. Schedule and lead venue walkthroughs; understand venue inventory, layout, and catering policies. Coordinate all rental needs and place orders with approved vendors. Create detailed event timelines, layouts, and service plans. Manage staffing needs through Nowsta and collaborate with team leads to ensure proper coverage. Conduct chef meetings to review BEOs and BOH timelines. Prepare gear packs and review them with the warehouse manager. Facilitate captain/event manager meetings to ensure alignment across all teams. Event Execution Serve as the primary point of contact for clients, venues, and vendors on the day of the event. Oversee full event setup, service flow, and breakdown. Lead and support staff, fostering teamwork and clear communication. Coordinate with culinary teams and manage dinner expediting. Monitor labor needs and adjust staffing as appropriate. Ensure all elements of the event are executed with thoughtful hospitality and attention to detail. Follow up with clients after the event to ensure satisfaction and maintain positive relationships. Essential Skills Genuine passion for thoughtful hospitality. 5+ years of event planning and execution experience for onsite and offsite events. Highly organized with a natural drive to exceed guest expectations. Warm, outgoing personality that builds rapport easily. Strong attention to detail and ability to manage multiple priorities. Comfortable working independently and making informed decisions. Enjoys problemsolving and adapting quickly to changing needs. Open to feedback and committed to continuous learning. Bonus Skills Experience with any of the following platforms is a plus: Microsoft 365 Caterease Nowsta Employee Culture Spice is a founder-owned, mission-based company. Our purpose is Changing how people connect with food and our focus is thoughtful hospitality experiences. At Spice, we make a PACT - a shared commitment to uphold the values that define our culture. This PACT shapes how we work, grow, and deliver unforgettable experiences. Our Core Values: P.A.C.T. • Protect Your Peace Prioritize well-being by setting boundaries, managing stress, and maintaining balance for sustainable performance. • Always Learning Stay curious and adaptable, embracing opportunities for growth and continuous improvement. • Cultivate Joy Celebrate achievements, foster positivity, and create uplifting experiences for our team and guests. • Trust + Respect Act with integrity, value diverse perspectives, and treat everyone with honesty and dignity.

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Duties The General Manager is responsible and accountable for all restaurant activities at all times. The General Manager ensures all restaurant management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. In addition, they: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure their management team & Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Abide and enforce to the rules and direction given by the General Manager Job expectations The General Manager is expected to create, execute and follow up on the restaurant’s business plan. In addition, they: • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure and/or opening activities are completed, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities • Ensure that they and all the team abide by company policies and directives, • Support the goals, decisions, and directives of the immediate supervisor and is not insubordinate, • Communicate effectively with their management team & Team Members and to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights and holidays whenever necessary Skills & Abilities • Ability to delegate tasks, • Excellent time management, organizational and planning skills, • Strong people/guest service skills, • Strong attention to detail and ability to multitask, • Confident, proactive and willing to take on challenges, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Overview At Piada Italian Street food we are passionate about food and hospitality. A leader in the fast casual movement, Piada combines fresh, modern Italian cuisine, in a delicious made to order format featuring tossed pastas, fresh chopped salads and hand rolled Piadas. We are looking for highly motivated team members for day, weekend and evening positions who are excited to deliver excellent food and an outstanding Guest experience. The Senior Chef is a position for those preparing to be future Piada Partners in our organization. In this role you will learn the overall responsibilities of a Piada Partner and run the overall restaurant under the guidance of the Partner. The Sr. Chef is also responsible for the food, feel, and flow of the restaurant. Responsibilities What You’ll Do: • Lead the restaurant as a member of the restaurant leadership team, • Manage impact to the restaurant’s overall margins, • Give our Guests an experience from the heart by thoughtfully cooking and preparing our ingredients, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to all safety, sanitation, cleaning, and maintenance procedures, • Restock stations and keep them clean and organized, • Follow your daily checklist to deliver an exceptional Guest experience, • Manage food ordering and labor scheduling as needed, • Interview applicants and identify future talent, • Develop Chefs and Supervisors into future leaders, • Assist with any additional duties assigned What You'll Get: • Industry leading pay, • Weekly and daily pay option, • Tuition Reimbursement, • Career advancement opportunities, • Flexible schedules, • Free employee meals, • Paid time off *, • Medical, Dental and Vision *, • Paternal Leave, • 401K * Physical Requirements: • Must be able to stand for extended periods of time, • Must have the ability to work with assorted kitchen equipment and utensils, • Able to work in hot or cold temperatures, • Able to clearly hear and communicate in a kitchen environment, • Must be ability to clearly speak and articulate, • Must have the ability to lean, bend, and reach as necessary *for qualifying positions We will give you the tools, ingredients and training you need to thrive and build a successful career! The preceding job description has been designed to indicate the general nature and level of work performed by Team Members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of Team Members assigned to this job. The Piada Group is committed to equal opportunity for all employees and applicants. We do not discriminate based on race, color, national origin, ancestry, citizenship status, religion, sex, sexual stereotyping, sexual orientation, gender, gender identity, gender expression, age, marital status, mental or physical disability, medical condition, genetic information, military or veteran status, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), or any other protected characteristic. Employment may be contingent upon the successful completion of a background check, as applicable and permissible by law. Qualifications

About Good Pizza Good Pizza opened in January 2025 with a simple mission: prove that pizza by the slice doesn't have to mean cutting corners. We make everything from scratch - fresh dough, house-blended cheese, handmade sauces and dressings - and we're obsessed with perfecting every detail. We're building a brand that stands for craft, ownership, and hospitality, with our sights set on becoming one of Cleveland's best restaurants, and eventually the best pizzeria in the world. The Role We're hiring a General Manager to run Good Pizza day to day. This is a working GM role. You'll spend most of your time on the floor during service - register, expo, counter, leading the team by example - and the rest of your week on the management work that actually moves the restaurant forward: scheduling, labor cost, payroll, hiring, training, and constantly improving the guest experience. This role is built to be the operational leader in the building. You'll partner closely with ownership on strategy and big decisions, but the daily running of the restaurant is yours. If you've been waiting for the job where you actually get to run the place, this is that job. We are a small team with a focused menu - not a sprawling full-service operation. We're a tight counter-service slice shop where every detail matters and every decision shows up in the product. If that sounds limiting, it's not the right role. If it sounds like a playground, keep reading. What You'll Own Operations and financial performance. You own the restaurant's labor target of 38% (FOH and BOH combined). You build the weekly schedule, run payroll, and make the daily calls on staffing and coverage. You partner with the Sous Chef on kitchen labor, but the total labor line is yours to manage. Guest experience. You set the standard for hospitality at Good Pizza, and you train the team to meet it. You handle guest feedback, turn problems into repeat customers, and keep the dining room looking like somewhere people want to be. Team. You lead FOH hiring end to end, partner on kitchen hiring, and build the culture the team lives inside every day. You're responsible for performance, development, and retention. We promote from within whenever we can, and we invest in people who invest in the business. Daily leadership. You're the person the team goes to when something breaks. You make the calls, and you own the outcomes. Who Thrives Here You're the right fit if: • You're a working manager, not a desk manager. You want to be on the floor during service., • You see hospitality as a system, not a personality trait. You believe service can be taught and standards can be built., • You're self-directed. You don't need someone looking over your shoulder, and you don't want one., • You want ownership of a restaurant, not just a shift., • You can run a rush, then sit down and read a labor report without losing focus., • You want to build something, not just maintain it. You're not the right fit if: • You think "GM" means delegating everything and staying in the office., • You want a nine-to-five with minimal weekend work., • You're comfortable with "good enough." What We're Looking For Required: • 5+ years restaurant experience, • 2+ years in a restaurant leadership role (GM, AGM, or equivalent), • Direct experience with scheduling, payroll, and managing a labor target, • Track record of hiring, training, and developing restaurant teams, • Full availability including weekends and evenings, • Ability to work 45-50 hours per week, • Comfortable on your feet for 8+ hours a day Nice to have: • Experience running a counter-service or quick-service concept, • Experience partnering closely with kitchen leadership, • Background at an independent (non-chain) restaurant, • Experience opening or scaling a concept Compensation • Base salary: $60,000-$70,000 based on experience, • Performance bonus up to $10,000 annually, tied to hitting revenue and profitability targets, • Profit sharing as the business grows, • Real growth path: as we expand, strong performers move into multi-unit leadership roles Benefits • 2 weeks PTO to start, increases with tenure, • Free meals during shifts, • Flexible scheduling within your management responsibilities, • Learning budget for conferences, training, and professional development Culture • Small, tight team where your impact is visible every day, • Real authority and real ownership - we want your judgment, not your compliance, • Direct line to ownership, even from a distance, • Early enough in the brand that what you build here shapes what comes next, • High standards, high ambition. Good enough is never good enough. How to Apply Send a resume and a short note about why this role interests you to info@goodpizzacleveland.com.

Job Description Job Title: Lead Line Cook Location: 13046 Lorain Ave, Cleveland, OH 44111 Pay: $18/hr - $20/hr Shift: ● Some Day Shifts ● Evening Weekend Shifts Job Type: Summer: Part-time hours available, Fall: Full-time with opportunity to become Kitchen Manager About Us: Der Braumeister, a family-owned Cleveland restaurant since 1983, blends traditional German cuisine with contemporary American flavors through a Bavarian lens. Known for its authentic atmosphere and vast selection of German, Belgian, and American craft beers, the restaurant embraces a made-from-scratch approach. It celebrates its heritage while offering modern touches with seasonal specials and local vendors. Now run by the third generation of the family, Der Braumeister remains one of Cleveland's oldest and most authentic beer halls. Core Responsibilities & Duties Leadership and Supervision: Guides and trains entry-level back of house on preparation techniques, plate presentation, and restaurant protocols. Actively mentors staff and fosters a climate of cooperation. Service Coordination: Leads/Runs Expo during line service, ensuring food items come out on time, not only at temp, but hot, and plated correctly Station Management & Prep: Ensures all cooking stations are properly set up, stocked with necessary ingredients, and broken down at the end of the shift Quality Control: Verifies that all food is prepared according to recipes, portion control guidelines, and presentation standards. Sanitation & Safety: Maintains, monitors, and enforces food safety regulations. Maintains overall cleanliness standards per chef, including cleaning and sanitizing workstations. Inventory: Monitors stock levels of food and supplies, reports shortages and beginning shift counts to the chef/owner Manages and Maintains Waste Log Operational Support: Acts as a "working supervisor" by filling in at stations Daily Tasks Conducting line checks and tasting sauces to determine correct spice/salt levels. Preparing and supervising par prep Managing the “closing” of the line, checking stock levels, and creating prep lists for the next day. Key Requirements & Skills Experience: 2–4 years of experience as a line cook or 1-2 years within a high-volume kitchen. Eligible candidates will submit resumes proving at least 12 consecutive months at one full service restaurant and provide references. Please keep in mind candidates with only fast food or fast-casual experience will not be considered. Skills: Proficiency in all cooking methods (sautéing, broiling, grilling) and advanced knife skills. Soft Skills: critical thinking, problem solve, and organize Leadership: Strong communication skills and the ability to lead by example under pressure. Physical: Ability to stand for long periods and lift up to 50 pounds Desired: Ohio Manager Certification in Food Protection (formerly known as Level Two Certification) Mandatory: Food Handler Certificate Restaurant & Kitchen Summer Hours: Wednesday: Grill and Chill w. Jazz and kolsch / June 3, Jul 8, August 5th (beginning August 11th we will reintroduce Tuesdays and Wednesdays) Thursday: 11:30 - 10PM Friday: 11:30 - 10PM Saturday: 11:30 - 10PM

Job DescriptionBenefits: • Bonus based on performance, • Company parties, • Competitive salary, • Employee discounts, • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Profit sharing, • Stock options plan Benefits/Perks • Competitive Compensation, • Career Advancement & Ownership OpportunitiesJob Summary We are seeking an experienced Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurants operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurants high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: • Develop short and long-term goals and KPIs for the restaurant, • Hire, train, and manage employees and conduct periodic performance reviews, • Lead team in providing exceptional customer service, • Create and maintain a food and beverage budget, • Adhere to all health and safety rules and regulations, • Provide sales and productivity reports to upper management, • Develop and coordinate marketing efforts and community eventsQualifications:, • High school diploma/GED, • Previous restaurant management experience, • Familiarity with Microsoft Office, restaurant management software, and POS software, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills, • Strong communication and problem-solving skills, • FOH, barista and BOH kitchen experience

Job Description DUTIES AND RESPONSIBILITIES: • Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation., • Ensures that level of quality, portion control, and plate presentation is adhered to consistently., • Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures., • Assists kitchen manager/executive chef as needed., • Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision., • Establishes procedures, prepares and coordinates schedules, and expedites workflow., • Performs other related duties as assigned by management. QUALIFICATIONS: • Thorough knowledge of all food preparation techniques and styles., • Demonstrated proficiency in supervising and motivating subordinates, • Basic competence in subordinates’ duties and tasks, • Good judgement with the ability to make timely and sound decisions, • Must be able to speak, read, write, and understand the primary language(s) used in the workplace., • Commitment to excellence and high standards, • Passion, enthusiasm, focus, creativity, and a positive outlook., • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm, • Acute attention to detail, • Ability to manage priorities and workflow, • Ability to effectively communicate with people at all levels and from various backgrounds. COMPETENCIES: • Customer Service--Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments., • Teamwork--Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed., • Quality--Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality., • Attendance/Punctuality--Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time. PHYSICAL DEMANDS AND WORK ENVIRONMENT: • Continually required to stand and walk, • Continually required to talk or hear, • Occasionally required to lift/push/carry items up to 50 pounds The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job DescriptionDescription: The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: • Cutting, slicing and filleting different types of fish and vegetables, • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard, • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety, • Maintaining a clean work environment in order to prevent food contamination, • Reporting any problems with kitchen equipment to the manager on duty, • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use, • Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Requirements: • Minimum 6 months in the food service industry; sushi rolling experience preferred, • Ability to read, write and communicate in English, • Communicate with the customer/member to engage and understand their needs, • Valid food handler’s license, with sound knowledge of food safety regulations, • The ability to stand for long periods of time, • The ability to work under pressure with sound judgement, • Encompass the company mission and core values Hana Group North America is an Equal Opportunity Employer

Job Description SIGN ON BONUS!!* (To be discussed further during application process) Must be available for the following shifts: 6:00am-2:30pm, 8:00am-4:30pm, 11:30am-8:00pm Job Description General Purpose: Performs a variety of food production duties Must be skilled in quantity and quality food preparation Prepare, plate, garnish, and properly store all hot and cold foods according to the daily production sheets Produce high quality food by adhering to all department HACCP procedures and recipes. Essential Duties and Responsibilities: • Review daily production sheets and prep and pull lists to determine foods to be prepared and distributed, • Prepare and supply hot food for breakfast and lunch for all Dining locations including Lincoln Room, Assisted Living, Day Enrichment, Café, special functions, catering events, and as directed by the Executive Chef or Manager., • Prepare all daily food for breakfast and lunch according to the daily production sheets and standard recipes., • Assure proper portioning according to standard recipes., • Pull and prep food for following day breakfast, lunch, special functions, and catered events, • Breakfast items must be prepared and ready by 7:45 AM and lunch items to be prepared and ready by 11:45 AM., • Adhere to all department HACCP procedures including daily documentation in temperature logs, sanitizer logs, thermometer calibration logs, and refrigeration/freezer logs., • Properly complete all production sheet records, left over logs, roast meat charts, cooling logs, and reheat logs, • Assist in keeping all coolers, freezers, and storage areas cleaned and organized. Follow the FIFO method and cover, label, and date all food., • Maintain a clean, organized and sanitary work area by performing daily and special cleaning assignments, • Perform weekly, monthly, and annual cleaning procedures as assigned by Executive Chef or Manager, • Maintain proper temperature controls and documentation during the cooking, holding, and serving process, • Will assist in hot cooking, cold prep, and the delivery of foods for special functions and catered events, • Attend daily production meeting, all training meetings, and safety meetings, • Maintain a record of acceptable attendance and punctuality, • Adhere to all Department policies and procedures, • Perform other duties as assigned by the Executive Chef or Manager Behavioral Skills: • This position requires incumbents to exhibit the following behavioral skills:, • Motivated team player attitude, • Ability to handle stress during peek business times, • Strong Organizational Skills, • Responsive to the needs of the department, • Honesty, • Creativity Minimum Qualifications, Education and Certifications: • High school diploma or equivalent, • Min. 1-year quality and quantity food cooking experience required, • Able to handle multiple tasks, • Experience handling a variety of foods, using kitchen equipment, and advance kitchen sanitation procedures., • Basic math, reading and writing skills, • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:, • Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods, crouching, stooping, walking, lifting up to 40 lbs. and repetitive motion. Working Conditions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job: Kitchen environment with exposure to heat, cold and wet conditions. Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals requiring precautions.

Job Description SIGN ON BONUS!!* (To be discussed further during application process) Must be available for the following shifts: 6:00am-2:30pm, 8:00am-4:30pm, 11:30am-8:00pm Cook at Judson Park Reports to: Kitchen Manager Date: April 2026 Job Description General Purpose: Performs a variety of food production duties Must be skilled in quantity and quality food preparation Prepare, plate, garnish, and properly store all hot and cold foods according to the daily production sheets Produce high quality food by adhering to all department HACCP procedures and recipes. Essential Duties and Responsibilities: • Review daily production sheets and prep and pull lists to determine foods to be prepared and distributed, • Prepare and supply hot food for breakfast and lunch for all Dining locations including Lincoln Room, Assisted Living, Day Enrichment, Café, special functions, catering events, and as directed by the Executive Chef or Manager., • Prepare all daily food for breakfast and lunch according to the daily production sheets and standard recipes., • Assure proper portioning according to standard recipes., • Pull and prep food for following day breakfast, lunch, special functions, and catered events, • Breakfast items must be prepared and ready by 7:45 AM and lunch items to be prepared and ready by 11:45 AM., • Adhere to all department HACCP procedures including daily documentation in temperature logs, sanitizer logs, thermometer calibration logs, and refrigeration/freezer logs., • Properly complete all production sheet records, left over logs, roast meat charts, cooling logs, and reheat logs, • Assist in keeping all coolers, freezers, and storage areas cleaned and organized. Follow the FIFO method and cover, label, and date all food., • Maintain a clean, organized and sanitary work area by performing daily and special cleaning assignments, • Perform weekly, monthly, and annual cleaning procedures as assigned by Executive Chef or Manager, • Maintain proper temperature controls and documentation during the cooking, holding, and serving process, • Will assist in hot cooking, cold prep, and the delivery of foods for special functions and catered events, • Attend daily production meeting, all training meetings, and safety meetings, • Maintain a record of acceptable attendance and punctuality, • Adhere to all Department policies and procedures, • Perform other duties as assigned by the Executive Chef or Manager Behavioral Skills: • This position requires incumbents to exhibit the following behavioral skills:, • Motivated team player attitude, • Ability to handle stress during peek business times, • Strong Organizational Skills, • Responsive to the needs of the department, • Honesty, • Creativity Minimum Qualifications, Education and Certifications: • High school diploma or equivalent, • Min. 1-year quality and quantity food cooking experience required, • Able to handle multiple tasks, • Experience handling a variety of foods, using kitchen equipment, and advance kitchen sanitation procedures., • Basic math, reading and writing skills, • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:, • Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods, crouching, stooping, walking, lifting up to 40 lbs. and repetitive motion. Working Conditions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job: Kitchen environment with exposure to heat, cold and wet conditions. Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals requiring precautions.

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