Offres chef manager à Arlington, VirginiaCréer des alertes d'emploi

We’re looking for a creative, driven chef with a strong culinary foundation, charcuterie experience, and a proven track record in kitchen leadership, team development, and financial performance. As Executive Chef, you’ll work closely with the General Manager to co-lead the restaurant, ov

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

We are seeking a Chef de Cuisine to join our James Beard award winning team at one of our D. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, leader. The Chef De Cuisine is the cultural and business leader of the culinary operat

Years as Exec Sous Chef or equivalent in a fine-dining operation. We are seeking a Head Chef to join our James Beard award winning team at one of our D. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, leader.

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

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

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

We are seeking a Chef de Cuisine to join our James Beard award winning team at one of our D. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, leader. The Chef De Cuisine is the cultural and business leader of the culinary operat

Servers/Captains/Bartenders will become familiar with serviceware and equipment needs for all event types and assist chefs in safe and efficient transport to off-site locations. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, l

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

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

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

We are looking for Barista, Events Line Cook, Events Sales Coordinator, Food Runner, Lead Bartender, Lead Restaurant Server, Line Cook, Pastry Line Cook, Restaurant Server, Server Assistant, Security Agent, Assistant Restaurant Manager, Events Sales Manager, Events Sous Chef, Head of Pastry. Barista

We are seeking a Head Chef to join our James Beard award winning team at one of our D. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, leader. The Head Chef is the cultural and business leader of the culinary operations and is

Description Leidos currently has an opening on the ‘Service Management, Integration and Transport’ (SMIT) Contract for a Field/Base Network Engineer position. This is an exciting opportunity to use your experience helping the SMIT mission. SMIT is the largest IT services program for the Navy. Under SMIT, the Leidos team will deliver the core backbone of the Navy-Marine Corps Intranet (NMCI), including cybersecurity services, network operations, service desk, and data transport. Ultimately, Leidos will support the Navy in unifying its shore-based networks and data management to improve capability and service while also saving significant dollars by focusing efforts under one enterprise network. This position requires someone with extensive Operations/Engineering Leadership experience, preferably someone with a previous Network/Transport technical background and working knowledge of a large DOD Enterprise Network Environment. Manage a large technical team virtually, interact directly with and manage the Customer relationship. Manage key resources supporting Incident Response, Change Management, Problem Management, Operations and Maintenance (O&M), project sustainment and other ITSM and DevSecOps initiatives. Candidates for this position are highly motivated and have working knowledge of network operations, fault diagnosis, repair, installation, configuration, cabling, passive infrastructure, troubleshooting, project execution as well as the ability to analyze and interpret numerous policies and procedures. This includes a solid understanding of network architectures and engineering solutions. The ability to work in a dynamic, team-oriented, fast-paced and mission-focused environment is a must. Primary Responsibilities • Works as an Operations-focused Network Engineer on a team responsible for BAN/LAN/WAN Network Operations, troubleshooting, repair, installation, cabling, configuration, implementation, and integration of current and future NGEN-R network architectures as per approved processes and procedures, • Provides COMSEC Local Element support to assigned locations, which includes managing COMSEC hardware/software assets and key inventories, loading keys into Encryption devices, installing, configuring, troubleshooting, upgrading, removing/replacing faulty equipment, interacting with the Government KOAMs and following prescribed procedures and processes related to COMSEC, • Documents work activities/details per established tools and processes; maintains accurate site documentation, • Initiates software upgrades and changes to the NGEN-R system and communications infrastructure as prescribed by Domain Architects, Design and Configuration Teams, • Performs maintenance, troubleshooting, repair, and removal/replacement of faulty hardware using SOPs, TTPs, work instructions, vendor guidance, and other documented processes and procedures, • Interfaces with the Network Operations Center (NOC) as required in support of incident troubleshooting and restoral, • Supports network configuration/asset management activities, manages configuration drift, and accurately creates or modifies network documentation to reflect the as-is and/or to-be environment, • Supports Cybersecurity requirements and implementation of security controls (STIG compliance), • Coordinates network upgrades and planned maintenance activities with NGEN-R Program and customer stakeholders, • Performs monitoring (health and status) of network systems and proactively identifies potential issues before they impact users; recommends and/or applies corrective actions to mitigate network issues, • Position may require local area and/or overnight travel by car or air to assigned locations to conduct operations focused activities i.e. break/fix, COMSEC support, etc... Physical Requirements • Must be able to lift and carry 50 lbs for up to a 100 feet at a time; must be able to lift 25 lbs vertically using ladders, • Must be able to work in confined spaces, such as raised floors or communications closets; must be able to work in noisy environments, such as data centers and operations centers; must be able to stand or sit for 8 hours at a time, • Must be able to utilize basic hand tools such as screwdrivers and wrenches while rack mounting active and passive equipment using small screws and brackets, • Must have normal color vision to identify different colors of wires and cables; must have correctable vision to 20/20 or better so you can see objects and information displayed in schematics, test equipment, and computer monitors; must have depth perception to be able to judge distance between objects to work safely on ladders and in confined spaces; must be able to use and read digital test equipment such as OTDR, • Must be able to drive corporate vehicle to different locations to work on projects and troubleshoot; valid state license required Basic Qualifications • BA/BS and 4+ years of prior relevant experience or MS/MBA with 2+ years of prior relevant experience; additional years of experience may be accepted in lieu of degree at the discretion of the Hiring Manager, • Ability to be scheduled to work, or be called in to work during off hours and weekends to meet customer mission support requirements, • DoD Secret Security Clearance w/ability to upgrade to and maintain a TS Security Clearance, • Working knowledge of defense-in-depth principles, network/HW/SW security architecture, network topology, IT device integrity, and common security elements, • Minimum of DoD 8570.01 IAT Level II Certification required prior to onboarding: CompTIA Security+ CE, CDN, ISC2 SSCP, GSEC, GICSP, or CYSA+ (See DoD 8570.01-M Appendix 3 for valid certifications), • Must possess Network Vendor Associate Level or higher Certification (i.e. Cisco CCNA, Cisco CCNP, etc…), • Ability to travel 25% including possible OCONUS travel, • 5+ years’ experience troubleshooting complex routing and switching issues, • 5+ years’ experience configuring switches, routers, network appliances, WAN acceleration devices, • Ability to be scheduled to work, or be called in to work during off hours and weekends to meet customer mission support requirements, • Customer service experience Preferred Qualifications • Top Secret Security Clearance, • Master’s degree from an accredited college or university in IT Management, Engineering, or related field, • MPLS experience, • DevOps, CI/CD experience, • Scripting experience (i.e. Python, etc…), • Automation experience (i.e. Ansible, Puppet, Chef, etc…), • SDN/SD WAN experience, • Professional or Expert level vendor certifications, • ITIL certifications Hourly range for position: $40.00/hour - $47.00/hour. Salary to be determined by applicant’s education, experience, knowledge, skills and abilities, internal equity, market data, and contractual requirements. SMIT-NMCI NGEN If you're looking for comfort, keep scrolling. At Leidos, we outthink, outbuild, and outpace the status quo — because the mission demands it. We're not hiring followers. We're recruiting the ones who disrupt, provoke, and refuse to fail. Step 10 is ancient history. We're already at step 30 — and moving faster than anyone else dares. February 4, 2026 For U.S. Positions: While subject to change based on business needs, Leidos reasonably anticipates that this job requisition will remain open for at least 3 days with an anticipated close date of no earlier than 3 days after the original posting date as listed above. Pay Range - The Leidos pay range for this job level is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) responsibilities of the job, education, experience, knowledge, skills, and abilities, as well as internal equity, alignment with market data, applicable bargaining agreement (if any), or other law. About Leidos Leidos is an industry and technology leader serving government and commercial customers with smarter, more efficient digital and mission innovations. Headquartered in Reston, Virginia, with 47,000 global employees, Leidos reported annual revenues of approximately $16.7 billion for the fiscal year ended January 3, 2025. For more information, visit ___. Pay and Benefits Pay and benefits are fundamental to any career decision. That's why we craft compensation packages that reflect the importance of the work we do for our customers. Employment benefits include competitive compensation, Health and Wellness programs, Income Protection, Paid Leave and Retirement. More details are available at ___. Securing Your Data Beware of fake employment opportunities using Leidos’ name. Leidos will never ask you to provide payment-related information during any part of the employment application process (i.e., ask you for money), nor will Leidos ever advance money as part of the hiring process (i.e., send you a check or money order before doing any work). Further, Leidos will only communicate with you through emails that are generated by the Leidos.com automated system – never from free commercial services (e.g., Gmail, Yahoo, Hotmail) or via WhatsApp, Telegram, etc. If you received an email purporting to be from Leidos that asks for payment-related information or any other personal information (e.g., about you or your previous employer), and you are concerned about its legitimacy, please make us aware immediately by emailing us at ___. If you believe you are the victim of a scam, contact your local law enforcement and report the incident to the ___. Commitment to Non-Discrimination All qualified applicants will receive consideration for employment without regard to sex, race, ethnicity, age, national origin, citizenship, religion, physical or mental disability, medical condition, genetic information, pregnancy, family structure, marital status, ancestry, domestic partner status, sexual orientation, gender identity or expression, veteran or military status, or any other basis prohibited by law. Leidos will also consider for employment qualified applicants with criminal histories consistent with relevant laws.

Description Leidos currently has an opening on the ‘Service Management, Integration and Transport’ (SMIT) Contract for a Field/Base Network Engineer position. This is an exciting opportunity to use your experience helping the SMIT mission. SMIT is the largest IT services program for the Navy. Under SMIT, the Leidos team will deliver the core backbone of the Navy-Marine Corps Intranet (NMCI), including cybersecurity services, network operations, service desk, and data transport. Ultimately, Leidos will support the Navy in unifying its shore-based networks and data management to improve capability and service while also saving significant dollars by focusing efforts under one enterprise network. This position requires someone with extensive Operations/Engineering Leadership experience, preferably someone with a previous Network/Transport technical background and working knowledge of a large DOD Enterprise Network Environment. Manage a large technical team virtually, interact directly with and manage the Customer relationship. Manage key resources supporting Incident Response, Change Management, Problem Management, Operations and Maintenance (O&M), project sustainment and other ITSM and DevSecOps initiatives. Candidates for this position are highly motivated and have working knowledge of network operations, fault diagnosis, repair, installation, configuration, cabling, passive infrastructure, troubleshooting, project execution as well as the ability to analyze and interpret numerous policies and procedures. This includes a solid understanding of network architectures and engineering solutions. The ability to work in a dynamic, team-oriented, fast-paced and mission-focused environment is a must. Primary Responsibilities • Works as an Operations-focused Network Engineer on a team responsible for BAN/LAN/WAN Network Operations, troubleshooting, repair, installation, cabling, configuration, implementation, and integration of current and future NGEN-R network architectures as per approved processes and procedures, • Provides COMSEC Local Element support to assigned locations, which includes managing COMSEC hardware/software assets and key inventories, loading keys into Encryption devices, installing, configuring, troubleshooting, upgrading, removing/replacing faulty equipment, interacting with the Government KOAMs and following prescribed procedures and processes related to COMSEC, • Documents work activities/details per established tools and processes; maintains accurate site documentation, • Initiates software upgrades and changes to the NGEN-R system and communications infrastructure as prescribed by Domain Architects, Design and Configuration Teams, • Performs maintenance, troubleshooting, repair, and removal/replacement of faulty hardware using SOPs, TTPs, work instructions, vendor guidance, and other documented processes and procedures, • Interfaces with the Network Operations Center (NOC) as required in support of incident troubleshooting and restoral, • Supports network configuration/asset management activities, manages configuration drift, and accurately creates or modifies network documentation to reflect the as-is and/or to-be environment, • Supports Cybersecurity requirements and implementation of security controls (STIG compliance), • Coordinates network upgrades and planned maintenance activities with NGEN-R Program and customer stakeholders, • Performs monitoring (health and status) of network systems and proactively identifies potential issues before they impact users; recommends and/or applies corrective actions to mitigate network issues, • Position may require local area and/or overnight travel by car or air to assigned locations to conduct operations focused activities i.e. break/fix, COMSEC support, etc... Physical Requirements • Must be able to lift and carry 50 lbs for up to a 100 feet at a time; must be able to lift 25 lbs vertically using ladders, • Must be able to work in confined spaces, such as raised floors or communications closets; must be able to work in noisy environments, such as data centers and operations centers; must be able to stand or sit for 8 hours at a time, • Must be able to utilize basic hand tools such as screwdrivers and wrenches while rack mounting active and passive equipment using small screws and brackets, • Must have normal color vision to identify different colors of wires and cables; must have correctable vision to 20/20 or better so you can see objects and information displayed in schematics, test equipment, and computer monitors; must have depth perception to be able to judge distance between objects to work safely on ladders and in confined spaces; must be able to use and read digital test equipment such as OTDR, • Must be able to drive corporate vehicle to different locations to work on projects and troubleshoot; valid state license required Basic Qualifications • BA/BS and 4+ years of prior relevant experience or MS/MBA with 2+ years of prior relevant experience; additional years of experience may be accepted in lieu of degree at the discretion of the Hiring Manager, • Ability to be scheduled to work, or be called in to work during off hours and weekends to meet customer mission support requirements, • DoD Secret Security Clearance w/ability to upgrade to and maintain a TS Security Clearance, • Working knowledge of defense-in-depth principles, network/HW/SW security architecture, network topology, IT device integrity, and common security elements, • Minimum of DoD 8570.01 IAT Level II Certification required prior to onboarding: CompTIA Security+ CE, CDN, ISC2 SSCP, GSEC, GICSP, or CYSA+ (See DoD 8570.01-M Appendix 3 for valid certifications), • Must possess Network Vendor Associate Level or higher Certification (i.e. Cisco CCNA, Cisco CCNP, etc…), • Ability to travel 25% including possible OCONUS travel, • 5+ years’ experience troubleshooting complex routing and switching issues, • 5+ years’ experience configuring switches, routers, network appliances, WAN acceleration devices, • Ability to be scheduled to work, or be called in to work during off hours and weekends to meet customer mission support requirements, • Customer service experience Preferred Qualifications • Top Secret Security Clearance, • Master’s degree from an accredited college or university in IT Management, Engineering, or related field, • MPLS experience, • DevOps, CI/CD experience, • Scripting experience (i.e. Python, etc…), • Automation experience (i.e. Ansible, Puppet, Chef, etc…), • SDN/SD WAN experience, • Professional or Expert level vendor certifications, • ITIL certifications Hourly range for position: $40.00/hour - $47.00/hour. Salary to be determined by applicant’s education, experience, knowledge, skills and abilities, internal equity, market data, and contractual requirements. SMIT-NMCI NGEN If you're looking for comfort, keep scrolling. At Leidos, we outthink, outbuild, and outpace the status quo — because the mission demands it. We're not hiring followers. We're recruiting the ones who disrupt, provoke, and refuse to fail. Step 10 is ancient history. We're already at step 30 — and moving faster than anyone else dares. February 4, 2026 For U.S. Positions: While subject to change based on business needs, Leidos reasonably anticipates that this job requisition will remain open for at least 3 days with an anticipated close date of no earlier than 3 days after the original posting date as listed above. Pay Range - The Leidos pay range for this job level is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) responsibilities of the job, education, experience, knowledge, skills, and abilities, as well as internal equity, alignment with market data, applicable bargaining agreement (if any), or other law. About Leidos Leidos is an industry and technology leader serving government and commercial customers with smarter, more efficient digital and mission innovations. Headquartered in Reston, Virginia, with 47,000 global employees, Leidos reported annual revenues of approximately $16.7 billion for the fiscal year ended January 3, 2025. For more information, visit ___. Pay and Benefits Pay and benefits are fundamental to any career decision. That's why we craft compensation packages that reflect the importance of the work we do for our customers. Employment benefits include competitive compensation, Health and Wellness programs, Income Protection, Paid Leave and Retirement. More details are available at ___. Securing Your Data Beware of fake employment opportunities using Leidos’ name. Leidos will never ask you to provide payment-related information during any part of the employment application process (i.e., ask you for money), nor will Leidos ever advance money as part of the hiring process (i.e., send you a check or money order before doing any work). Further, Leidos will only communicate with you through emails that are generated by the Leidos.com automated system – never from free commercial services (e.g., Gmail, Yahoo, Hotmail) or via WhatsApp, Telegram, etc. If you received an email purporting to be from Leidos that asks for payment-related information or any other personal information (e.g., about you or your previous employer), and you are concerned about its legitimacy, please make us aware immediately by emailing us at ___. If you believe you are the victim of a scam, contact your local law enforcement and report the incident to the ___. Commitment to Non-Discrimination All qualified applicants will receive consideration for employment without regard to sex, race, ethnicity, age, national origin, citizenship, religion, physical or mental disability, medical condition, genetic information, pregnancy, family structure, marital status, ancestry, domestic partner status, sexual orientation, gender identity or expression, veteran or military status, or any other basis prohibited by law. Leidos will also consider for employment qualified applicants with criminal histories consistent with relevant laws.

Description Leidos currently has an opening on the ‘Service Management, Integration and Transport’ (SMIT) Contract for a Field/Base Network Engineer position. This is an exciting opportunity to use your experience helping the SMIT mission. SMIT is the largest IT services program for the Navy. Under SMIT, the Leidos team will deliver the core backbone of the Navy-Marine Corps Intranet (NMCI), including cybersecurity services, network operations, service desk, and data transport. Ultimately, Leidos will support the Navy in unifying its shore-based networks and data management to improve capability and service while also saving significant dollars by focusing efforts under one enterprise network. This position requires someone with extensive Operations/Engineering Leadership experience, preferably someone with a previous Network/Transport technical background and working knowledge of a large DOD Enterprise Network Environment. Manage a large technical team virtually, interact directly with and manage the Customer relationship. Manage key resources supporting Incident Response, Change Management, Problem Management, Operations and Maintenance (O&M), project sustainment and other ITSM and DevSecOps initiatives. Candidates for this position are highly motivated and have working knowledge of network operations, fault diagnosis, repair, installation, configuration, cabling, passive infrastructure, troubleshooting, project execution as well as the ability to analyze and interpret numerous policies and procedures. This includes a solid understanding of network architectures and engineering solutions. The ability to work in a dynamic, team-oriented, fast-paced and mission-focused environment is a must. Primary Responsibilities • Works as an Operations-focused Network Engineer on a team responsible for BAN/LAN/WAN Network Operations, troubleshooting, repair, installation, cabling, configuration, implementation, and integration of current and future NGEN-R network architectures as per approved processes and procedures, • Provides COMSEC Local Element support to assigned locations, which includes managing COMSEC hardware/software assets and key inventories, loading keys into Encryption devices, installing, configuring, troubleshooting, upgrading, removing/replacing faulty equipment, interacting with the Government KOAMs and following prescribed procedures and processes related to COMSEC, • Documents work activities/details per established tools and processes; maintains accurate site documentation, • Initiates software upgrades and changes to the NGEN-R system and communications infrastructure as prescribed by Domain Architects, Design and Configuration Teams, • Performs maintenance, troubleshooting, repair, and removal/replacement of faulty hardware using SOPs, TTPs, work instructions, vendor guidance, and other documented processes and procedures, • Interfaces with the Network Operations Center (NOC) as required in support of incident troubleshooting and restoral, • Supports network configuration/asset management activities, manages configuration drift, and accurately creates or modifies network documentation to reflect the as-is and/or to-be environment, • Supports Cybersecurity requirements and implementation of security controls (STIG compliance), • Coordinates network upgrades and planned maintenance activities with NGEN-R Program and customer stakeholders, • Performs monitoring (health and status) of network systems and proactively identifies potential issues before they impact users; recommends and/or applies corrective actions to mitigate network issues, • Position may require local area and/or overnight travel by car or air to assigned locations to conduct operations focused activities i.e. break/fix, COMSEC support, etc... Physical Requirements • Must be able to lift and carry 50 lbs for up to a 100 feet at a time; must be able to lift 25 lbs vertically using ladders, • Must be able to work in confined spaces, such as raised floors or communications closets; must be able to work in noisy environments, such as data centers and operations centers; must be able to stand or sit for 8 hours at a time, • Must be able to utilize basic hand tools such as screwdrivers and wrenches while rack mounting active and passive equipment using small screws and brackets, • Must have normal color vision to identify different colors of wires and cables; must have correctable vision to 20/20 or better so you can see objects and information displayed in schematics, test equipment, and computer monitors; must have depth perception to be able to judge distance between objects to work safely on ladders and in confined spaces; must be able to use and read digital test equipment such as OTDR, • Must be able to drive corporate vehicle to different locations to work on projects and troubleshoot; valid state license required Basic Qualifications • BA/BS and 4+ years of prior relevant experience or MS/MBA with 2+ years of prior relevant experience; additional years of experience may be accepted in lieu of degree at the discretion of the Hiring Manager, • Ability to be scheduled to work, or be called in to work during off hours and weekends to meet customer mission support requirements, • DoD Secret Security Clearance w/ability to upgrade to and maintain a TS Security Clearance, • Working knowledge of defense-in-depth principles, network/HW/SW security architecture, network topology, IT device integrity, and common security elements, • Minimum of DoD 8570.01 IAT Level II Certification required prior to onboarding: CompTIA Security+ CE, CDN, ISC2 SSCP, GSEC, GICSP, or CYSA+ (See DoD 8570.01-M Appendix 3 for valid certifications), • Must possess Network Vendor Associate Level or higher Certification (i.e. Cisco CCNA, Cisco CCNP, etc…), • Ability to travel 25% including possible OCONUS travel, • 5+ years’ experience troubleshooting complex routing and switching issues, • 5+ years’ experience configuring switches, routers, network appliances, WAN acceleration devices, • Ability to be scheduled to work, or be called in to work during off hours and weekends to meet customer mission support requirements, • Customer service experience Preferred Qualifications • Top Secret Security Clearance, • Master’s degree from an accredited college or university in IT Management, Engineering, or related field, • MPLS experience, • DevOps, CI/CD experience, • Scripting experience (i.e. Python, etc…), • Automation experience (i.e. Ansible, Puppet, Chef, etc…), • SDN/SD WAN experience, • Professional or Expert level vendor certifications, • ITIL certifications Hourly range for position: $40.00/hour - $47.00/hour. Salary to be determined by applicant’s education, experience, knowledge, skills and abilities, internal equity, market data, and contractual requirements. SMIT-NMCI NGEN If you're looking for comfort, keep scrolling. At Leidos, we outthink, outbuild, and outpace the status quo — because the mission demands it. We're not hiring followers. We're recruiting the ones who disrupt, provoke, and refuse to fail. Step 10 is ancient history. We're already at step 30 — and moving faster than anyone else dares. February 4, 2026 For U.S. Positions: While subject to change based on business needs, Leidos reasonably anticipates that this job requisition will remain open for at least 3 days with an anticipated close date of no earlier than 3 days after the original posting date as listed above. Pay Range - The Leidos pay range for this job level is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) responsibilities of the job, education, experience, knowledge, skills, and abilities, as well as internal equity, alignment with market data, applicable bargaining agreement (if any), or other law. About Leidos Leidos is an industry and technology leader serving government and commercial customers with smarter, more efficient digital and mission innovations. Headquartered in Reston, Virginia, with 47,000 global employees, Leidos reported annual revenues of approximately $16.7 billion for the fiscal year ended January 3, 2025. For more information, visit ___. Pay and Benefits Pay and benefits are fundamental to any career decision. That's why we craft compensation packages that reflect the importance of the work we do for our customers. Employment benefits include competitive compensation, Health and Wellness programs, Income Protection, Paid Leave and Retirement. More details are available at ___. Securing Your Data Beware of fake employment opportunities using Leidos’ name. Leidos will never ask you to provide payment-related information during any part of the employment application process (i.e., ask you for money), nor will Leidos ever advance money as part of the hiring process (i.e., send you a check or money order before doing any work). Further, Leidos will only communicate with you through emails that are generated by the Leidos.com automated system – never from free commercial services (e.g., Gmail, Yahoo, Hotmail) or via WhatsApp, Telegram, etc. If you received an email purporting to be from Leidos that asks for payment-related information or any other personal information (e.g., about you or your previous employer), and you are concerned about its legitimacy, please make us aware immediately by emailing us at ___. If you believe you are the victim of a scam, contact your local law enforcement and report the incident to the ___. Commitment to Non-Discrimination All qualified applicants will receive consideration for employment without regard to sex, race, ethnicity, age, national origin, citizenship, religion, physical or mental disability, medical condition, genetic information, pregnancy, family structure, marital status, ancestry, domestic partner status, sexual orientation, gender identity or expression, veteran or military status, or any other basis prohibited by law. Leidos will also consider for employment qualified applicants with criminal histories consistent with relevant laws.

Description Leidos currently has an opening on the ‘Service Management, Integration and Transport’ (SMIT) Contract for a Field/Base Network Engineer position. This is an exciting opportunity to use your experience helping the SMIT mission. SMIT is the largest IT services program for the Navy. Under SMIT, the Leidos team will deliver the core backbone of the Navy-Marine Corps Intranet (NMCI), including cybersecurity services, network operations, service desk, and data transport. Ultimately, Leidos will support the Navy in unifying its shore-based networks and data management to improve capability and service while also saving significant dollars by focusing efforts under one enterprise network. This position requires someone with extensive Operations/Engineering Leadership experience, preferably someone with a previous Network/Transport technical background and working knowledge of a large DOD Enterprise Network Environment. Manage a large technical team virtually, interact directly with and manage the Customer relationship. Manage key resources supporting Incident Response, Change Management, Problem Management, Operations and Maintenance (O&M), project sustainment and other ITSM and DevSecOps initiatives. Candidates for this position are highly motivated and have working knowledge of network operations, fault diagnosis, repair, installation, configuration, cabling, passive infrastructure, troubleshooting, project execution as well as the ability to analyze and interpret numerous policies and procedures. This includes a solid understanding of network architectures and engineering solutions. The ability to work in a dynamic, team-oriented, fast-paced and mission-focused environment is a must. Primary Responsibilities • Works as an Operations-focused Network Engineer on a team responsible for BAN/LAN/WAN Network Operations, troubleshooting, repair, installation, cabling, configuration, implementation, and integration of current and future NGEN-R network architectures as per approved processes and procedures, • Provides COMSEC Local Element support to assigned locations, which includes managing COMSEC hardware/software assets and key inventories, loading keys into Encryption devices, installing, configuring, troubleshooting, upgrading, removing/replacing faulty equipment, interacting with the Government KOAMs and following prescribed procedures and processes related to COMSEC, • Documents work activities/details per established tools and processes; maintains accurate site documentation, • Initiates software upgrades and changes to the NGEN-R system and communications infrastructure as prescribed by Domain Architects, Design and Configuration Teams, • Performs maintenance, troubleshooting, repair, and removal/replacement of faulty hardware using SOPs, TTPs, work instructions, vendor guidance, and other documented processes and procedures, • Interfaces with the Network Operations Center (NOC) as required in support of incident troubleshooting and restoral, • Supports network configuration/asset management activities, manages configuration drift, and accurately creates or modifies network documentation to reflect the as-is and/or to-be environment, • Supports Cybersecurity requirements and implementation of security controls (STIG compliance), • Coordinates network upgrades and planned maintenance activities with NGEN-R Program and customer stakeholders, • Performs monitoring (health and status) of network systems and proactively identifies potential issues before they impact users; recommends and/or applies corrective actions to mitigate network issues, • Position may require local area and/or overnight travel by car or air to assigned locations to conduct operations focused activities i.e. break/fix, COMSEC support, etc... Physical Requirements • Must be able to lift and carry 50 lbs for up to a 100 feet at a time; must be able to lift 25 lbs vertically using ladders, • Must be able to work in confined spaces, such as raised floors or communications closets; must be able to work in noisy environments, such as data centers and operations centers; must be able to stand or sit for 8 hours at a time, • Must be able to utilize basic hand tools such as screwdrivers and wrenches while rack mounting active and passive equipment using small screws and brackets, • Must have normal color vision to identify different colors of wires and cables; must have correctable vision to 20/20 or better so you can see objects and information displayed in schematics, test equipment, and computer monitors; must have depth perception to be able to judge distance between objects to work safely on ladders and in confined spaces; must be able to use and read digital test equipment such as OTDR, • Must be able to drive corporate vehicle to different locations to work on projects and troubleshoot; valid state license required Basic Qualifications • BA/BS and 4+ years of prior relevant experience or MS/MBA with 2+ years of prior relevant experience; additional years of experience may be accepted in lieu of degree at the discretion of the Hiring Manager, • Ability to be scheduled to work, or be called in to work during off hours and weekends to meet customer mission support requirements, • DoD Secret Security Clearance w/ability to upgrade to and maintain a TS Security Clearance, • Working knowledge of defense-in-depth principles, network/HW/SW security architecture, network topology, IT device integrity, and common security elements, • Minimum of DoD 8570.01 IAT Level II Certification required prior to onboarding: CompTIA Security+ CE, CDN, ISC2 SSCP, GSEC, GICSP, or CYSA+ (See DoD 8570.01-M Appendix 3 for valid certifications), • Must possess Network Vendor Associate Level or higher Certification (i.e. Cisco CCNA, Cisco CCNP, etc…), • Ability to travel 25% including possible OCONUS travel, • 5+ years’ experience troubleshooting complex routing and switching issues, • 5+ years’ experience configuring switches, routers, network appliances, WAN acceleration devices, • Ability to be scheduled to work, or be called in to work during off hours and weekends to meet customer mission support requirements, • Customer service experience Preferred Qualifications • Top Secret Security Clearance, • Master’s degree from an accredited college or university in IT Management, Engineering, or related field, • MPLS experience, • DevOps, CI/CD experience, • Scripting experience (i.e. Python, etc…), • Automation experience (i.e. Ansible, Puppet, Chef, etc…), • SDN/SD WAN experience, • Professional or Expert level vendor certifications, • ITIL certifications Hourly range for position: $40.00/hour - $47.00/hour. Salary to be determined by applicant’s education, experience, knowledge, skills and abilities, internal equity, market data, and contractual requirements. SMIT-NMCI NGEN If you're looking for comfort, keep scrolling. At Leidos, we outthink, outbuild, and outpace the status quo — because the mission demands it. We're not hiring followers. We're recruiting the ones who disrupt, provoke, and refuse to fail. Step 10 is ancient history. We're already at step 30 — and moving faster than anyone else dares. February 4, 2026 For U.S. Positions: While subject to change based on business needs, Leidos reasonably anticipates that this job requisition will remain open for at least 3 days with an anticipated close date of no earlier than 3 days after the original posting date as listed above. Pay Range - The Leidos pay range for this job level is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) responsibilities of the job, education, experience, knowledge, skills, and abilities, as well as internal equity, alignment with market data, applicable bargaining agreement (if any), or other law. About Leidos Leidos is an industry and technology leader serving government and commercial customers with smarter, more efficient digital and mission innovations. Headquartered in Reston, Virginia, with 47,000 global employees, Leidos reported annual revenues of approximately $16.7 billion for the fiscal year ended January 3, 2025. For more information, visit ___. Pay and Benefits Pay and benefits are fundamental to any career decision. That's why we craft compensation packages that reflect the importance of the work we do for our customers. Employment benefits include competitive compensation, Health and Wellness programs, Income Protection, Paid Leave and Retirement. More details are available at ___. Securing Your Data Beware of fake employment opportunities using Leidos’ name. Leidos will never ask you to provide payment-related information during any part of the employment application process (i.e., ask you for money), nor will Leidos ever advance money as part of the hiring process (i.e., send you a check or money order before doing any work). Further, Leidos will only communicate with you through emails that are generated by the Leidos.com automated system – never from free commercial services (e.g., Gmail, Yahoo, Hotmail) or via WhatsApp, Telegram, etc. If you received an email purporting to be from Leidos that asks for payment-related information or any other personal information (e.g., about you or your previous employer), and you are concerned about its legitimacy, please make us aware immediately by emailing us at ___. If you believe you are the victim of a scam, contact your local law enforcement and report the incident to the ___. Commitment to Non-Discrimination All qualified applicants will receive consideration for employment without regard to sex, race, ethnicity, age, national origin, citizenship, religion, physical or mental disability, medical condition, genetic information, pregnancy, family structure, marital status, ancestry, domestic partner status, sexual orientation, gender identity or expression, veteran or military status, or any other basis prohibited by law. Leidos will also consider for employment qualified applicants with criminal histories consistent with relevant laws.

Job Description Position Title: Resident General Manager-Omnicom-Washington, DC Pay 16 Reports To: Salary: $80,000-$110,000 Other Forms of Compensation: Rapport is a specialized division of FLIK Hospitality Group focused on all aspects of guest and employee services, meeting and event planning and conference center management. Distinct from recruitment agencies, we do not engage in temporary contracts. Our commitment is to foster long-term career development, allowing ambassadors to enjoy the comprehensive benefits of working directly with us. Rapport invests in all of its ambassadors, allowing them to attain their career aspirations. It starts with a warm welcome to our business, followed by an individual training and development program. You’ll be encouraged to become the very best you can be throughout your career here, and will be provided with the skills to step into your next big role. Becoming a Rapport ambassador means becoming part of a global community, collaborating with diverse talents, sharing ideas, and experiencing a workplace culture that extends beyond local boundaries. Your journey with us is more than just a job: it’s a meaningful career. Job Summary Job Summary: The General Manager, reporting directly to the Regional Vice President, holds duties related to day to day operations of a Company account. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership, client relations and ensures superior food quality and strong customer service skills. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Manages overall day to day operations of the account, • Conducts HR functions including hiring, progressive counseling, terminations, • Oversees scheduling, payroll and team training, • Maintains excellent relationships with customers, guests and Client as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Rapport today! Rapport is a specialized division of FLIK Hospitality Group and a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Rapport maintains a drug-free workplace. Associates in Rapport are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1507470 Rapport a specialized division of FLIK Hospitality Group

Job Description Step into the world of a global culinary icon! Gordon Ramsay Fish and Chips DCis more than just a fast casual restaurant - it's a high energy, guest-focused experience inspired by Chef Gordon Ramsay 's passion for excellence, hospitality and bold flavors. We are looking for enthusiastic, team-oriented individuals who thrive in a fast-pasted environment and take pride in delivering outstanding food and service. We are looking for a General Manager to lead our wonderful team. The General Manager must have: • The motivation and leadership skill to represent the Gordon Ramsay Brand and its world class hospitality standards, • Previous experience as a Restaurant Manager within a fine dining establishment, • Previous experience in a high-volume restaurant, • A keen eye for detail to ensure delivery of the Gordon Ramsay Fish & Chips brand standards and the highest levels of food and service quality at all times, • A proven track record of recruiting, developing, motivating and retaining a high performing team, • A strong personality, with confidence and enthusiasm to lead the team in the day to day running of the operation, • Exceptional communication skills – verbal and written – to ensure clear communication with all stakeholders, • Ability to multitask and effectively manage relationships at all levels Key Accountabilities: Be responsible for effective execution of the operation, whilst ensuring consistent presentation and guest satisfaction in a lively restaurant and bar, interacting with guests and making each visit a memorable one! • Being a leader, effectively managing the team and driving quality service and standards, • Responsibility for leading, inspiring and motivating the team to achieve loyalty and retention, • Responsible for the overall compliance of Health & Safety, and Food Safety to both statutory, and Gordon Ramsay Restaurants standards, • Ensuring the supply chain and stock control is effectively managed and controlled in keeping with the concept and in line with Gordon Ramsay Restaurant standards, • Effective management of targets set, • Effectively coordinate, control and manage all resources and commercials to deliver all targets of the P&L What’s in it for you: · Competitive salary · 401 (k) · Insurance – Medical, Dental & Vision · Flex Time · Employee Assistance Program offering counseling, assistance for personal, financial, and legal issues, self-help resource benefits, personal and professional coaching, wellness benefits, and much more! · Access to our world-class training & development opportunities globally · Work with and learn from extraordinary culinary and front-of house talent in a diverse, energizing and professional restaurant environment · A fantastic staff discount in US & UK restaurants · Discount for your Friends & Family in all US & UK Restaurants If you’d like to develop your career in a best-in-class global restaurant business - apply today We do receive a high volume of applications and are only able to contact those who have been successful in moving to the next stage of the recruitment process. At Gordon Ramsay Restaurants, we are driven to be an inclusive employer, we are devoted to creating an environment where our amazing teams can thrive, and our aim is to put people at the heart of everything we do. We want our teams to be their authentic self and we truly celebrate diversity in every sense. We are successful at what we do by cultivating talented teams with diverse skills & backgrounds. Everyone is welcome in our Gordon Ramsay Restaurants family. As we continue to grow and build the business, we are committed to putting diversity, equality, and inclusion at the forefront. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Title: Assistant General Manager Concept/Property - minibar|barmini Reports To: General Manager Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Assistant General Manager (AGM) is a hands-on leader who partners with the General Manager to deliver flawless daily operations, an exceptional guest experience, and a healthy, high-performing team. The AGM champions JAG standards on the floor, develops supervisors and hourly teams, stewards cost controls, and ensures compliance—while embodying JAG’s culture and service philosophy every shift. Key Responsibilities Operational Leadership • Lead floor operations to JAG service standards across all dayparts and activations (à la carte, bar, private dining, events)., • Execute and uphold Standard Operating Procedures (SOPs); identify gaps and propose improvements., • Oversee opening/closing, cash handling, reservations/guest flow, table management, and shift deployment., • Drive topline through hospitality-driven sales: reservations strategy, pacing, upselling, features, and promotional initiatives., • Support local marketing activations, community outreach, and guest recovery that builds loyalty., • Support P&L management with the GM: weekly tracking, forecasting, and variance analysis., • Optimize labor through smart scheduling, productivity targets, and in-shift deployment., • Recruit, select, and onboard top talent; maintain a strong bench of supervisors/captains., • Deliver ongoing training and coaching (service, systems, compliance, product knowledge)., • Conduct performance check-ins, document feedback, and support progressive discipline when needed., • Be highly visible on the floor; model anticipatory hospitality and effective table touches., • Resolve guest issues promptly with empathy and sound judgment; follow through on recovery., • Uphold and protect the restaurant’s Michelin distinction, ensuring service is consistently inspection-ready and executed with precision and discipline., • Lead front-of-house teams to deliver refined, technically exact service that reflects two-star standards and the chef’s vision., • Partner with culinary leadership to ensure seamless FOH/BOH alignment, menu fluency, and cohesive guest storytelling., • Assist with new concept or seasonal/menu launches, pop-ups, and private dining/event execution., • 3–5+ years of progressive FOH leadership in upscale/casual-fine or fine dining; prior AGM or Multi-Shift Manager experience preferred., • Demonstrated success in leading teams on a busy floor while managing costs, quality, and compliance., • Strong working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace., • Proven ability to coach, give feedback, and develop supervisors and hourly talent., • Excellent communication, professionalism, and conflict-resolution skills., • DOH/Health & Safety, alcohol service, and labor compliance familiarity., • Wine/spirits and culinary knowledge to support menu guidance and sales., • Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements • Stand and walk for extended periods (up to 8 hours)., • Lift/push/pull up to 30 lbs. occasionally., • Frequent reaching, bending, listening, and visual acuity in a fast-paced environment., • Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionOur client, a full-service corporate and event catering company in Alexandria, Virginia, is seeking an experienced Kitchen Manager to oversee kitchen operations, production schedules, and team performance. This is a hands-on leadership position for someone who thrives in a fast-paced catering environment — balancing organization, quality control, and staff coordination to ensure every order and event exceeds client expectations. Key Responsibilities • Supervise day-to-day kitchen production, preparation, and event order fulfillment., • Manage kitchen staff including hiring, training, scheduling, and performance reviews., • Maintain consistent food quality, portion control, and presentation., • Track inventory, order supplies, and manage food costs to achieve profitability goals., • Enforce ServSafe, sanitation, and safety compliance standards., • Coordinate with event and delivery teams to ensure smooth, on-time execution., • Support menu updates and seasonal offerings. Requirements • Proven experience as a Kitchen Manager or Production Lead in a catering or banquet environment., • ServSafe Manager certification (or ability to obtain within 60 days of hire)., • Strong organizational and leadership skills with excellent communication., • Bilingual proficiency in Spanish is preferred., • Valid driver’s license and reliable vehicle (occasional deliveries, errands, or event setup required)., • Flexibility to work early mornings (5:00 a.m. start 3–6×/month) and rotating weekends, particularly during the busy holiday season (September–January). Benefits • Full-time hourly position (eligible for overtime pay after 40 hours)., • 401(k) with automatic 3% employee contribution and up to 4% company match., • AFLAC enrollment option., • Paid bi-weekly., • Holiday premium pay (Thanksgiving)., • Uniform provided for events: black chef jacket., • About FIA NOW Employment Solutions

Job Description Hi, Greetings from Resource Informatics Group! We are urgently looking for a “Senior Devops Engineer” Vienna VA and Wilmington DE. please go through with below JD & send me the matching profiles: Role : Senior Devops Engineer Location : Vienna VA and Wilmington DE Duration : 09 Months Plus Visa : Independent Consultant Only End Client : Confidential till resume selection Note: Candidate should have solid exp to write the code over one of the language (Java or Python or Groovy). · Responsibilities of the role include: · Technical design and development of multiple components of shared enterprise applications and software. · Writing great quality code with relentless passion for automated testing and validation. · Perform complex engineering activities for performance tuning, monitoring, deployment and production support. · Implement / maintain & update CICD pipelines to support You Build You Own mandate Basic Qualifications: · Bachelor's Degree · At least 5 years of software development experience · At least 3 years of experience in full stack programming: Java, SpringBoot, JMeter. · 2+ years of experience in any Cloud technologies: AWS (Lambda, EC2, IAM, Security Groups, RDS, DynamoDB, ALB, ECS), OpenStack, Docker, Kubernetes, Ansible, Chef or Terraform Preferred Qualifications · 2+ years of experience in Build and CICD technologies: GitHub, Maven, Jenkins, Groovy, Nexus or Sonar · 4+ years of experience in Quality Assurance technologies: ATDD, Selenium, Cucumber, JUnit, SoapUI, or Postman · 4+ years of experience in Unix Shell Scripting · Certified in Java, Spring or AWS technologies · Exposure of Data Management methodologies Please Note: o Candidate with valid LinkedIn ID & Genuine references will have a strong point to get an interview o Please share your resume if above requirement match with you o Independent Consultant Only (as preferred by EC) o Mention your visa status & current location in the email o Please send resumes in new email (don’t reply on this mail) Kind & Regards Mustafa Fouzan Resource Manager linkedin.com/in/mustafafouzan Resource Informatics Group, Inc (RIG) 400 E Royal Ln, Suite 218, Irving, TX 75039 Email: | cell: 972-366-5085|Fax: 972-692-8663 (F) | E-Verified Company Stay Safe Stay Indoors Break the Viral Chain

Job Description Do you enjoy creating events that bring people together and leave a lasting impression? Are you energized by planning details behind the scenes so everything feels effortless to guests? Do you take pride in making others feel welcomed, engaged, and cared for? If you answered yes, please know that Cosmos Club is seeking a Full-Time Member Events Coordinator to further provide true hospitality to our distinguished members and guests. Cosmos Club is looking for team members who believe in the impact of kindness and the power of teamwork. We strive to provide our members and guests an atmosphere of warmth, dignity, and elegance. If you would like to be a part of our mission, check out the position below! JOB DESCRIPTION Summary: The Member Events Coordinator plans and coordinates all member events and in-house committee events. This role works with member leadership and staff to plan event details, manage logistics, and ensure programs run smoothly from start to finish. The Coordinator supports the delivery of well-organized and engaging events that contribute to the Club's social and intellectual atmosphere. Primary Functions: • Plans and executes member events including menus, entertainment, theme, decorations and other aspects as requested, • Interacts closely with the Director of Events, Director of Food and Beverage, Director of Banquets, Member Services, Manager of Membership and Executive Chef to ensure proper menus and special requirements are attained for each member event, • Ensures all Club departments are informed of member events and any expectations of assistance through professional communication, • Works with the Communications Coordinator to make sure members are educated about upcoming events, • Greets and checks in member and guests upon arrival, • Maintains current and accurate member event files for all events and notifies staff of any changes to daily events, • Creates BEOs for member events excluding Garden Dining Room events Must be able to lift, carry, push and pull food trays, carts, chairs and tables up to 25 lbs. with or without reasonable accommodation. This job add is not a comprehensive list of duties, responsibilities, or tasks that may be required for this position. Employees will have many opportunities other than those listed. Questions regarding the essential functions of the position may be addressed at the time of contact. Education and Experience: • 1 year of previous hospitality or event experience preferred, • Hospitality degree preferred, • Superb customer service and interpersonal skills, • Excellent problem solver and team player, • Basic computer skills, • Flexible with varying schedules to reflect business needs • Hours include working weekends and holidays as deemed necessary • Must be detail oriented, communicate efficiently and effectively and work under pressure Benefits: • Full-time position, • 401k benefits included, • Great Healthcare including Medical, Dental, and Vision Benefits, • Life Insurance, AD&D, Short and Long-term Disability, • Expertly crafted shift meals, • Generous paid time off policy and holiday pay, • Professional development, • Rate of pay commensurate with experience, • Opportunities to participate in company picnics, educations, contests, and more! Job Posted by ApplicantPro

Job Description Award-Winning, Chef-Driven Asian / Japanese Restaurant Group is seeking an experienced Assistant General Manager. This innovative and growing organization values individuals who are creative, ambitious, and passionate about food, service, and people. The role collaborates with the General Manager to deliver exceptional dining experiences while guiding and developing the front-of-house service team. Two new locations are coming to the Washington, DC and Bethesda, MD area in 2026. Applications are being accepted for immediate hire for candidates who can temporarily relocate to an existing market for hands-on training (lodging + weekly stipend included). Training available in: Austin, Houston, Dallas, Miami, Denver, Scottsdale, and Los Angeles. Ideal Candidate Profile • Previous management experience in a high-volume, full-service restaurant environment, • Flexible availability, including evenings and weekends, • Experience leading administrative functions such as scheduling, payroll, inventory, COGS, etc, • Previous experience managing P&L procedures a plus, • Strong knowledge of food, beverage, and hospitality standards Benefits & Perks • Strong benefit offerings for health, vision, dental, and accident coverage, • 401k with employer match, • Dining discounts, • Maternity & paternity leave benefits, • Paid vacation, • Cell phone stipend

Job Description Founded in 1988, Food & Friends provides medically-tailored meals, nutrition support, and friendship to people living with AIDS, cancer, and other life-challenging illnesses. Our team of seventy employees and thousands of volunteers delivers meals and hope to people living in the District of Columbia and multiple counties across Maryland and Virginia. There is no charge or income qualification for our services, which are rendered solely on the basis of medical need. Food & Friends is proud to be a nationally-recognized leader of the Food is Medicine movement. We seek a Chef to work Monday through Thursday from 7:00 AM to 1:45 PM. The Chef will work alongside our regular culinary team and volunteers preparing a variety of side dishes, entrees, and baked goods. The Chef will also uphold and maintain rigorous sanitary standards and periodically assist with receiving deliveries and inventory. This is a unique opportunity for an experienced culinary professional with part-time availability and a desire to give back to the community. Requirements include at least two years of relevant professional experience, or a degree from a culinary school. Additionally, the Chef must possess Food Safety Manager certification, have good communication skills, and a willingness to work with volunteers. Physical requirements include ability to walk, stir, stoop, grasp, push, stand for prolonged periods, and lift up to 50 lbs. Offer of employment contingent upon a background check and pre-employment drug test. The Chef position pays $28.85 per hour. Due to the part-time nature of this position, benefits are not included. Food & Friends is Metro accessible. To apply, please submit resume and cover letter. Food & Friends is an Equal Opportunity Employer. Monday thru Thursday from 7:00 AM to 1:45 PM.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Competitive salary, • Flexible schedule, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off, • Vision insurance Main Event Caterers is committed to: • Creating sensational experiences that linger in the mind for years to come., • Designing events that suit our clients' personal tastes and budgets of any size, • Providing professional service to our guests before, during, and after the event., • Traveling the globe brings you back the most exciting and tantalizing flavors and ideas., • Crafting artful culinary displays that create the ambiance for a successful celebration., • Presenting exciting, top-quality cuisine for every selection., • Meet with the client to gain a deeper understanding of the event dynamics and offer valuable insights and suggestions., • Meet weekly with the chef to ensure menu expectations are clear, • Work with the in-house Operations Department to ensure proper equipment is ordered, • Meet with the in-house Creative Services Manager to assist with the design of events Qualifications Required: Main Event Caterers is seeking a highly motivated, experienced Event Manager with a strong work ethic who can hit the ground running. A professional appearance, excellent communication, presentation, and organizational skills, a can-do attitude, and the ability to work in a team environment. Flexible schedule including weekends (Saturdays are our busiest day). Experienced candidates need only apply. Additional Compensation: • Commission, • 401(k), • 401(k) matching, • Competitive salary, • Opportunity for advancement, • Paid time off, • Vision insurance, • Health insurance, • Dental insurance, • Flexible schedule, • Free lunch (Monday-Friday) Work Location: 3870 South Four Mile Run Drive, Arlington, VA 22206

Job DescriptionPosition Description: The busser position is critical to the success of the company and plays an integral role in executing an extraordinary guest experience.Food. Art. Fun. Palette 22 is where food, art, and fun collide to create an unforgettable experience. Our vibrant Shirlington restaurant blends globally inspired small plates with a gallery-like atmosphere that celebrates creativity at every turn.Duties include, but are not limited to:Sets, maintains, and clears tables promptly and efficiently. Restocks service stations, polishes and restocks flatware and plateware. Delivers dishes to guests promptly and efficiently using their proper name upon delivery. Assist with the expedition of food when a chef or manager is not in the window. Assist in building and maintaining a team-oriented workplace by bringing a positive, consistent work ethic and participation level to each shift.People are the core of our business. Thats why our benefits include:Free Health Insurance (after 6 months, averaging 30+ hours/week) Daily "family meals" before lunch and dinner service, where we feed the entire staff to show our appreciation! 50% off employee dining privileges at any of our ARP locations Opportunity for personal and professional growth Flexible schedules Optional voluntary life insurance for self, spouse, and child(ren) Vision insurance 401(k) (after a year of working at least 1000 hours) Palette 22 is part of Alexandria Restaurant Partners. Our locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Majestic, The Royal, and Volas Dockside Grill & Hi-Tide Lounge. $5.00 - $8.00 Hourly

Job Description Cloud Subject Matter Expert · Assist the PEO Management staff, Program Managers and Team members as a subject matter expert on cloud engineering, architecture and management. · Manage the overall Mission Domain cloud architecture, deployments, and operations across the compendium of AGENCY Mission Domain-related programs, project, pilots and initiatives. · Work with the AGENCY PEO team to manage/plan migrations and/or transitions to, from, and between cloud environments. · Coordinate cloud activities between AGENCY PEO and other organizations to ensure alignment with NGA Tech Strategies, standards and practices. · Coordinate with external entities to ensure AGENCY Mission Domain cloud efforts are supported at the larger mission / enterprise level. · Maintain awareness of cloud services/solutions, cloud solutions, cloud structure, and approved offerings available to NGA. · In coordination with the AGENCY PEO Engineering Management staff, assist AGENCY PEO Program Managers with cloud architecture planning per program. · Evaluate the AGENCY Mission Domain cloud services, architecture and environments to identify areas/opportunities to improve costs, improve/create operational efficiencies, and improve performance. · Produce and manage cloud-related artifacts, specifications, and requirements as required by AGENCY PEO. · Work with Program Managers, engineers, and contractors to provide guidance/direction to establish items such as new Virtual Private Cloud (VPC), Elastic Compute Cloud (EC2), Relational Databases (RDS), etc. · Perform evaluations to determine which cloud offerings are best suited for individual system deployments. · Work with the business office, program manager, product owners to establish development, test, and/or operations budgets for projects running in the cloud. • Provide Program Managers with monthly evaluations of and recommendations for their cloud efficiency at the cloud service instance level. · Request new services from the NGA Cloud PMO for services unavailable, but beneficial to AGENCY Mission Domain. · Brief internal and external to AGENCY PEO. Examples of work tasks include: · Establish and implement Cost/Spend tracking and budgets for each cloud environment and project/office. · Coordinating AGENCY Mission Domain cloud transitions with the other organizations to ensure mission continuity through system changeover. · Assist PMs with onboarding new vendors and transitioning systems / services to, from, or between clouds. · Produce and manage AGENCY Mission Domain Cloud guidance, standards, and procedures. · Establish and manage AGENCY Mission Domain Cloud evaluations and processes. · Establish and manage AGENCY Mission Domain Cloud metrics. · Maintain and update the status of individual AGENCY Mission Domain cloud entities. • Recommend specific actions and steps for AGENCY PEO to have contractors implement regarding cloud activities; monitor the implementation status. · Provide AGENCY Mission Domain and FG related requirements to the NGA Cloud team, DevCorps, and any other cloud or cloud services providers. · Support AGENCY Mission Domain outage investigation and resolution. • Provide cloud recommendations to improve the AGENCY Mission Domain DevOps process. · Provide cloud related documentation as requested by AGENCY PEO. · Create and prioritize cloud transition plans and schedules. · Identifying and documenting Weekly Activity Report (WAR) inputs. · Providing briefings, briefing materials, and other reporting activities as required by AGENCY PEO. · Establish and implement Cost Budgets in each cloud environment per project/office. · Work with AGENCY PEO Security to ensure Authorization to Operate (ATO) is obtained as well as maintained and vulnerabilities are addressed. · Identifying and documenting Weekly Activity Report (WAR) inputs. Required Skills/ Education/Experience · 2 years of experience working with the National System for Geospatial Intelligence (NSG) community and its functions, with tasks to include understanding management processes and communication across all levels of the organizational hierarchy. · 2 years of experience deploying and managing systems / services within Amazon Web Services. · years of experience identifying and documenting cloud requirements and coordinating with cloud providers to address those requirements. · 2 years of experience in implementing, configuring, and/or managing cloud development pipelines and automated deployment processes. Desired Skills/ Education/Experience · Experience working with other IC cloud environments provided by Microsoft, Google, Oracle and IBM. · Experience working with DevSecOps tools (e.g. CHEF, SONAR Cube, puppet, Jenkins, Kubernetes/Docker, etc.) · Experience working in a classified cloud environment. Clearance · TS/SCI Location · St. Louis, MO

Job DescriptionKNEAD Hospitality + Design is seeking a talented Sous Chef for our flagship restaurant,SUCCOTASH PRIME. As Sous Chef, you will be responsible for supporting the Executive Chefand General Manager in overseeing all kitchen operations, ensuring quality andconsistency across all menu items, and leading a team of dedicated culinaryprofessionals.This is an exciting opportunity to be part of a high-energy, hospitality-driven environmentthat values creativity, teamwork, and excellence in the kitchen.Qualifications:• 5+ years of professional kitchen experience, with at least 2 years in a supervisoryrole• Previous experience as a Sous Chef or Chef de Cuisine preferred• Culinary degree or hospitality certification is a plus, but not required• Expertise in menu execution, plating standards, and kitchen operations• Strong leadership and team-building skills• Excellent communication and organizational abilities• Ability to multitask in a high-volume, fast-paced setting• Understanding of financial goals, food costs, and labor managementWhy Join Our Team?• Competitive salary with growth opportunities• Generous PTO• Medical / Dental / Vision insurance• Dining allowances across all our restaurants• Continuing education & professional development If you’re passionate about hospitality, thrive in a leadership role, and want to be part of abest-in-class restaurant group with tremendous opportunities for growth, we want to hearfrom you!KNEAD Hospitality + Design | @kneadhd

Job Description Creative Food Group is the leading hospitality team behind the award-winning restaurants by Nicholas Stefanelli. Established in 2014 by Chef Nicholas Stefanelli & Paul Jeon, Creative Food Group takes our guests through culinary experiences from the fine dining critically acclaimed Masseria to culinary collective Officina. Officina [oh · fee · she · nah], or “workshop,” is an Italian-inspired culinary collective from Chef Nicholas Stefanelli of Michelin-star Masseria. Officina is the realization of Chef Stefanelli's career-long dream to bring the very best of Italian gastronomy together under one roof. Our flagship is a three-story space home to an all-day cafe, highly-curated marketplace featuring sought-after ingredients and prepared specialty items, a casual trattoria rooted in classic Italian cuisine, rare Amaro Library, versatile private event spaces, and year-round rooftop. In terms of both cuisine and service, our standards are high – and so are those of our guests. As the floor manager, you will oversee service and be in action on the floor. You will be expected to work closely with the general manager, leadership and support team. Officina is seeking a demonstrated leader with a positive attitude and a genuine team player. The ability to work under pressure and make customer service top priority is a must. We offer our family a healthy work-life balance, benefits, and an enriching work environment. We invite you to join our growing creative and passionate team of hospitality professionals at Creative Food Group. Required Qualifications: * Fluent in speaking, writing and reading English * Minimum of 2+ years of management experience Preferred Qualifications: * Minimum of 3 years of management experience in a restaurant environment * Experience with utilizing different software such as Harri, Google Suites, POS systems, reservations, scheduling, payroll, etc. What we expect from you: * Ability to act with integrity, honesty, and knowledge that promote the culture, values, and mission of Officina * Willingness to work and learn in a team environment * Ability to work in a fast-paced environment * Maintain a positive and professional attitude with the team(s) * Contribute to weekly staff education meetings * Facilitate good communication with guests and all other necessary parties * Learn and develop customer service skills Key Responsibilities: * Assist with training, upholding, and developing new SOPs for hourly team members. * Adhere and enforce employee compliance with health, safety, and sanitation standards * Assist with conducting inventory monthly for beverages, as well as weekly inventory and ordering to maintain monthly needs. * Ability to train and assist staff with all items necessary for operation including but not limited to wine, cocktails, bartending, and steps of service. * Ability to assist guests and take initiative to improve guest experience by providing genuine hospitality. * Assist with weekly schedules for employees, including but not limited to approving or denying time off, ensuring scheduling is within budget labor projected for hourly as well as fair distribution of hours for team members based on availability. * Closing out cash drawers for shifts, ensuring drops meet cash due expectations at the EOD by running and closing full reports in Toast. * Communicate detailed EOD reports to appropriate team members, maintaining accurate void and comp log in system. * Willingness to step in to assist staff whenever needed to assist with guest needs. * Communicating with VIPS and Event Hosts to ensure expectations are met prior to the start of the event or guests dinner. * Observing service with the ability to touch base with every guest, and continue to develop meaningful customer relations for the restaurant. * Ability to use Google sheets, docs, and other items as needed in google share drive. * Attention to detail with filling out a tip sheet for the team at the end of service. * Ability to manage floor operations and restaurant tech (OpenTable, Toast, TripleSeat, Harri). Skilled in coordinating staffing, updating menus/BEOs, and leveraging business systems to meet operational demands. * A willingness to continue to learn and grow as a manager to improve your own skill sets. * Must have flexibility with schedule including being available mornings, evenings and late nights as necessary including weekends and holidays. * A genuine love for hospitality, food and beverage. Physical Requirements: * Ability to stand and walk for extended periods of time * Ability to lift up to 20 pounds * All employees are to maintain a neat and well-groomed appearance (specifics will be provided) Creative Food Group strives to cultivate an inclusive work environment and is proud to celebrate diversity within our ranks. We are Equal Opportunity Employers and provide equal employment opportunities to all applicants for employment without regard to color, race, gender identity, age, disability, religion, sexual orientation, national origin, genetic information, marital status, or status as a covered veteran in accordance with applicable law. All interested energetic team-players looking to continue their personal and professional growth in a young, hungry, and growing hospitality company that feel they meet the qualifications above, are encouraged to apply.

Job DescriptionOsteria Morini brings the soulful cuisine and convivial spirit of Emilia-Romagna in northern Italy to local vibrant neighborhoods. The menus at Osteria Morini center around the Northern Italian ingredients that have become hallmarks of Italian cuisine - balsamic, Parmigiano Reggiano, mortadella, and prosciutto, to name a few. Signature fresh pastas are made in house daily and featured alongside simply prepared grilled meats, seafood and salads. Desserts are simple and classic, like tiramisu or chocolate budino. Beverage is made up of a robust Italian wine and cocktail list. Osteria Morini operates as part of Altamarea Group, an award-winning, multiple Michelin Star, global hospitality firm with 12 restaurants worldwide. Altamarea Group, through its talented team of employees, creates special memories through exceptional hospitality, delivering the highest level of food and service across distinct brands and concepts. We are actively seeking Chef de Cuisine, Executive Sous Chef and/or Sous Chefs who share our passion for food and culinary excellence and desire to work in an exciting, highly-acclaimed restaurant in Washington DC. We are looking for the following positions: Responsibilities include: -Work and serve as key leader of a talented and diverse culinary team and restaurant, preparing and executing the menu at direction of Altamarea Group Executive Chefs with utmost quality, precision and consistency -Learn, develop proficiency with, and oversee the various stations (garde manger, pasta, grill, saute, pizza) as assigned by -Executive Chefs, which includes preparing and cleaning stations properly, stocking stations adequately for service, and communicating actively with other Chefs and cooks to facilitate smooth and efficient kitchen -Work in a high-intensity kitchen and work environment and be able to handle rigors of busy services while also maintaining quality and consistency of dishes and performance of other Chefs and cooks -Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed, including handling duties of other stations (i.e., pastry, pasta, etc.) or supporting prep cooks -Maintain clean, sanitized and organized workstation during each shift, while observing DOH guidelines at all times -Perform new AMG COVID-19 health safety protocols throughout each shift, including but not limited to frequent and thorough cleaning and disinfecting of all kitchen equipment, smallware and cooking / preparation / storage surfaces, restrooms, work areas; washing hands frequently, wearing mask and gloves when required, and submitting to temperature checks Requirements include: -At least 1 year of relevant restaurant and chef experience preferred -Culinary and/or college degree recommended with considerable working knowledge of relevant food preparation -Genuine passion for cooking, restaurant hospitality and learning new skills -Highly organized, productive, and able to work meticulously in a high-intensity kitchen / work environment -Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role -Willingness to take direction from Chefs and General Manager, embrace change and innovation, and to learn and adapt to new systems, service steps and health and cleaning procedures -Broad and flexible availability to work – AM/PM service and prep/production -Physical requirements include: ability to handle and carry trays, smallware, equipment, or other items up to 35lbs, and to stand, walk up and down stairs, and exert well-paced mobility for extended period of time We offer medical, dental, and vision benefits after 90 days of employment for full time employees. If you are interested in joining the Osteria Morini team, please submit your resume. Attachments that cannot be opened will not be considered. Altamarea Group is an Equal Opportunity Employer.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Resident Chef, Interim at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.Operations & Compliance· Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 5 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: Job Summary: The Sous Chef is a managerial role responsible for the smooth day-to-day operation of the kitchen, working closely with both the Executive Sous Chef and the kitchen team. As a key manager, the Sous Chef ensures that food preparation meets high standards, supervises junior kitchen staff, manages labor, schedules, and supports menu planning and food costing. Key Responsibilities: • Assist in daily kitchen operations and food preparation., • Supervise kitchen stations and ensure food quality., • Contribute to menu development and planning., • Oversee labor management, including developing and maintaining staff schedules., • Monitor kitchen inventory and stock control., • Train junior kitchen staff and foster a collaborative team environment., • Ensure compliance with food safety and hygiene regulations., • Follow the directives and guidance provided by the Executive Sous Chef and Executive Chef to ensure smooth kitchen operations. Requirements: • 3-5 years of culinary experience, with 1-2 years in a supervisory or managerial role., • Strong understanding of various cooking techniques and kitchen operations., • Experience in labor management and staff scheduling., • Leadership skills and the ability to manage staff effectively.

Job Description Ted's Bulletin is a 7-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have three new locations opening in DC and Virginia over the next 15 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers. The Sous Chef assists in leadership for the BOH operation and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs with the Executive Chef. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture. Job Duties: • Direct and supervise kitchen employees while executing and maintaining Ted's standards, • Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met, • Monitor food quality, food safety/sanitation and minimize waste and control inventory, • Train and develop kitchen staff while promoting a positive work environment, • Actively coach and counsel employees to include documentation when appropriate, • Conduct inventory and handle ordering of product, • Assist the Executive Chef to Achieve goals for company standards, costs, and labor, • Responsible for proper food storage and food quality standards including consistency and presentation, • Understand and follow the food allergy procedure and special orders/restrictions, • Communicate repair and maintenance needs to designated manager, • Understand and follow the food allergy procedure and special orders/restrictions, • 1+ years in kitchen management role, • Excellent working knowledge of sanitation standards, • Ability to understand and positively impact financials, • Proven ability to hire, train and lead a diverse workforce, • Ability to form relationships and communicate respectfully, and effectively with peers, leadership, and workgroup., • College Degree or certification in culinary field preferred, • Must be able to work extended hours when business need necessitate, • Competitive Salary and bonus plan, • Medical, dental and vision insurance, • 401K, • Paid Time Off, • Paid Holiday (Thanksgiving and Christmas), • Employee Shift Meal while at work, • Employee dining discount extended across all brands, • Health Savings Account, • Employer paid Life Insurance and Long-Term Disability Insurance, • Short Term Disability Insurance Salary: $60,000.00 - $69,000.00 per year Benefits: • 401(k), • Health insurance, • Paid time off, • Referral program, • 10 hour shift, • Day shift, • Monday to Friday, • Bar

Job Description Perkins Management Services Company is a growing food service company. We are looking for a CHEF MANAGER for one of our clients, University of District of Columbia. The CHEF MANAGER is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. In conjunction with direct reports, (s)he shall develop strategic operational plans aligned with the client’s mission, vision, and objectives to include sustainable practices while balancing the fiscal constraints of the operation. • Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products., • Responsible for menu planning and development., • Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met., • Develop and be accountable for a safe culture that creates a work environment where no one gets hurt., • Develop operational component forecasts; monitor expenses and reports all variances., • Responsible for component’s budgeting and accounting functions., • Conduct periodic inventory., • Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management., • Recruit, hire, develop, and retain front line team., • Drive customer service and employee engagement through effective use of customer and employee engagement surveys., • Maintain records to comply with PMS, government, and accrediting agency standards., • Develop marketing plan for account., • Look for opportunities to implement new products and services which support sales growth and client retention., • Identify vertical sales growth opportunities and communicates with appropriate subject matter experts. The ideal candidate should have 1-3 years of food service experience as a chef with managerial experience. The candidate should be able to work independently. Serv Safe Certification required. PMSC is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer. Candidates are considered for employment with PMSC without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, political beliefs, military status, marital status, veteran status or other classification protected by applicable federal, state or local law. Powered by JazzHR 2ivQxWVF8v

Job Description Overview Accepting Applications for Managerial Hotel Positions. Explore opportunities in the following areas: • General Manager, • Front Office Manager, • Chief Engineer, • Executive Chef, • Director of Food and Beverage, • Director of Sales and Marketing, • Catering Sales Manager, • Sales Manager

Job Description Chef de Cuisine [Assistant General Manager] COMPENSATION: Salary Range: $70,000-75,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As Chef De Cuisine, you are responsible for all culinary oversight in our scratch-based kitchen operation. You serve as the culinary nuts-and-bolts in our restaurants while managing and staying accountable for your team of culinarians. As an extremely efficient individual with a passion for executing food excellence and hospitality, you run a strong kitchen by showcasing advanced business and culinary acumen. You own and take pride in order/inventory management, prep management, and health and safety standards within the four walls of your restaurant. You are the subject matter expert in your areas of focus in the kitchen and serve as a vital resource for your team and peers. In our operation centered around innovation, you are always looking at food quality, cost, and training as data points for you and your team to grow. Staying organized and detail-oriented in a fast-paced environment is key to your role as Chef de Cuisine. We are constantly evolving our menu and testing new initiatives to improve business operations. You will effectively multitask and train your culinary team through the day-to-day shifts, to ensure your team is well-equipped to execute anything and everything on our menu. Developing your team by role modeling while delivering excellent service to our guests is integral as we work towards a better food future. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As Chef de Cuisine, you are the second in command. You report directly to the Chef Operator and the Sous Chefs and Chefs-in-training report directly to you. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you YOU WILL: • Lead and motivate your chef's in training team by modeling culinary expertise and a good attitude in order to always deliver delicious food., • Oversee and uphold food quality and presentation no matter the business channel. Walk-in, pick-up & delivery orders are handled with equal care and attention., • Oversee the quality of fresh ingredients received from our farm partners, while overseeing inventory, supply, prep lists, ordering, and QA processes in the restaurant., • Run successful shifts by organizing the deployment board and managing the prep schedule day in and day out., • Execute line checks while measuring what's ready to serve, what needs to be prepared, and any potential waste. You think ahead to ensure service runs smoothly., • Manage and maintain a tight and orderly kitchen operation, including storage, labeling, preparation, and all safety protocols. You are the safety standard bearer ensuring your team is maintaining the "A" letter grade from the Health Department, • Manage our kitchen facilities, following up with all maintenance on culinary equipment, cleanliness, and organization of your restaurant., • Collaborate with your Chef Operator to manage labor and food cost., • Build your kitchen team by assisting in interviewing, hiring, providing performance improvement, and disciplinary action., • Actively give feedback through the DIRECT model, monitoring the effectiveness of your team by providing timely positive and critical feedback., • 1-2+ years managing a restaurant team, • The ability to demonstrate and execute an exceedingly strong work ethic., • Skills to motivate and develop the culinarians on your team., • An appreciation for the people you work with., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The willingness to roll up your sleeves and pitch in whenever necessary., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem., • Excellent communication skills., • An eye for detail and solving challenges., • Food Safety Certification COMPENSATION: Salary Range: $70,000-75,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description The Hotel Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent The Chef de Cuisine will be responsible for the overall successful culinary operation of The Watergate Hotel’s all day dining and specialty restaurants. Organizational Structure The Chef de Cuisine will report to the Executive Chef; s/he will direct and supervise assigned sous chefs and culinary line staff. General Duties and Responsibilities • Assist the Executive Chef in the set-up of the restaurant concept; assist with writing of pre-opening SOP’s., • Actively participate in the talent selection for the culinary team during pre-opening and beyond., • Under the direction of the Executive Chef, create and assist in the menu creation for the all-day dining and specialty restaurants., • Control and be accountable for achieving both food & labor costs; manage expenses prudently., • Coordinate schedule for sous chefs; oversee and advise on line staff scheduling as needed; assist with and monitor payroll on a daily basis., • New trend research; assist in developing strategies for success (financial and otherwise) in collaboration with the Executive Chef to cultivate new menu items and procure ingredients that will keep the restaurant on the cutting edge of current trends in food., • Monitor all kitchen maintenance; ensure proper maintenance schedules are adhered to; report and liaison with engineering team to pro-actively identify and address issues with equipment., • Responsible for the daily communication of hotel information to sous chef and line staff; work closely with Restaurant General Manager to ensure flow of communication is open and all staff are properly informed on menu selections, ingredients and preparation techniques., • Responsible for the associate relations within his/her department including coaching, counseling, discipline; provides team with on-going feedback to ensure standards are exceeded time and again., • Manage inventories; liaison with purchasing to ensure proper pars and stock levels are maintained., • Manage workplace safety initiatives., • Provide ongoing training to culinary team; ensure all training initiatives are adhered to with timeliness and in accordance with company policies., • Work with the Restaurant General Manager to ensure a spirit of collaboration is evident in all matters with staff., • 5+ years sous chef experience in a luxury hotel and/or fine dining establishment are required. Those with direct related Chef de Cuisine experience will be favored., • Culinary degree is required; in lieu of a Culinary Degree, a combination of education and related experience will be taken into consideration., • Must be familiar with and have direct experience in menu development., • Prior experience in managing labor, payroll, and inventories all required., • Prior experience sourcing products and managing vendor relationships required., • Must be physically able to meet the demands of the job such as: stand/walk for extended periods while on shift; must be able to lift/carry/push/pull 35+ lbs.; must be able to easily work in varied conditions of heat and cold from time to time., • Must be able to work a very flexible schedule to include early mornings, late nights, weekends and holidays., • Must be fluent in English with excellent communication skills., • Computer proficiency is required (prior experience with MICROS, Time Saver, MS Office are all required)., • Prior experience managing and leading a diverse team of culinary professionals is required., • Pre-opening experience is preferred., • Bi-lingual abilities preferred (in particular, fluency in Spanish is a plus).

Job DescriptionDescription: Job Title: Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilitie Culinary Standards & Training • Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec., • Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time., • Own the pass or a key station during assigned services; protect window times and quality., • Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly., • Translate forecast into actionable prep lists; set station pars and adjust throughout the day., • Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production., • Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene., • Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use., • Assist with ordering and receiving; verify quality/temperatures and proper storage by zone., • Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets., • Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift., • Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders)., • Execute BEOs, PDR, and off-site activations to standard, on time and to cost., • 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining., • Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience., • Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Proven ability to coach teams, stay organized under pressure, and communicate clearly., • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort., • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching., • Lift/carry/push/pull up to 35–50 lbs., • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use., • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining and partner discounts

Job DescriptionGeneral Manager CAVA includes nearly 90 fast-casual Mediterranean restaurants and a line of chef-crafted dips and spreads sold in Whole Foods Markets nationwide. In 2018, CAVA joined with Zoës Kitchen – and together, we’re sharing a passion for bold, craveable meals and exceptional guest experiences with eaters across the country. CAVA team members foster a culture built on five core values: • Positivity – We believe in the power of positivity. Every one of us can change someone’s day for the better., • Transparency – We believe in open and respectful communication. We use transparency to help us make decisions and inform how we talk to each other., • Humility – We can always find ways to improve. The more we learn, the more we see how much we don’t know and how much we need others to help us learn to grow., • Fanaticism – We are passionate about our mission and the opportunity to turn every guest into a fanatic. We bring that energy to everything we do. Managers will oversee all restaurant operations and team members. Managers provide leadership and motivation to ensure that all team members are guest-focused and team-focused. Managers set high standards and establish a positive work atmosphere for their team to create successful day-to-day operations. As a General Manager for CAVA, you are expected to: • Develop Yourself & Others - Focus on self-improvement while supporting the success of others, • Put the Customer First - Consistently create CAVA fanatics by finding ways to say ‘yes’ to every guest, • Achieve Results - Take ownership of every shift and take pride in your job, • Foster Collaboration - Work with others to find success as a group, • Adapt to Change - Solve problems through an open-minded and all-inclusive approach What We Offer: • A competitive base salary, • A generous benefits package that includes: health, dental, vision, telemedicine, and pet insurance, • 401k enrollment with CAVA contribution after one year, • Free CAVA food, • Paid sick leave, parental leave, and community service leave, • The opportunity to be on the ground floor of a rapidly growing brand CAVA – joining “A culture, not a concept”

Job Description The Master Taquero ensures the flawless execution of all menu items to meet Tacombi standards; They manage the day-to-day BOH operations working hard to meet Labor, COGS and Operations goals. A chef de cuisine works side by side with the GM to make their store a successful location. About Tacombi Founded in 2005 on the balmy beaches of the Yucatan, Tacombi is a quickly growing Mexican taqueria and hospitality company based in New York City. We are always on the look out for awesome talent to join our team, especially as we continue to expand and to open taquerias in new locations. If you're looking join a company that prioritizes employee growth and teamwork, we would love for you to apply! Menu Execution o Execute the menu items as designed by executive chef and as shown in workshops o Lead and monitor all food production to maintain quality and quantity goals o Purchases accordingly to execute menu to its fullest o Execute Menu by following recipes provided by Culinary director Training, Development o Manage the training and development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent through personal development and cross-training o Train senior BOH team-members (receiver & sous) for ordering and COGS management best practices o Manage the performance of each member of the BOH team o Train BOH team to meet DOH standards and for DOH inspection readiness o Trains FOH staff by explaining Menu items during huddle ups Service & Operations o Manage day-to-day kitchen operations; create and maintain systems and processes to increase knowledge, efficiency and productivity of BOH team o Work on daily Order Guide, ensuring full optimization of the quantity of products being ordered o Build and manage a maintenance and repairs calendar o Partner with GM to build strong relationships with service providers o Ensure proper maintenance of equipment Financial Management o Working closely with GM, create and maintain systems and processes to ensure Labor and COGS targets are met and P&L’s are aligned. o Works with GM and sous-chefs to ensure waste is very low. o Build weekly BOH schedules to meet labor targets and confirms with KOM if any over time will hit o Manage daily forecast of products to be sold to optimize inventory usage Qualifications: o Able to work any shift and flexible schedule o Able to work long hours o Holder of a Food Handler certificate o Clean and organized with excellent hygiene o Physically fit and able to safely lift up to 50 pounds o Detail-oriented and proactive o Multi-tasks efficiently o Positive attitude o Willing to learn and take direction o Knowledge of Mexican Cuisine o Financial Knowledge Works With: General Manager About our Locations... Tacombi operates nine taquerias across Manhattan and Brooklyn: • Nolita - 267 Elizabeth Street, Manhattan, • West Village - 255 Bleecker Street, Manhattan, • Flatiron - 30 West 24th Street, Manhattan, • Empire State Building - 23 West 33rd Street, Manhattan, • Fort Greene - 25 Lafayette Avenue, Brooklyn, • Upper West Side - 202 East 70th Street, Manhattan, • Financial District - 74 Broad Street, Manhattan, • Upper East Side - 202 East 70th Street , Manhattan, • Williamsburg - 242 Metropolitan Avenue, Brooklyn, • Long Island City - 27-10 43rd Ave, Queens, • Career growth: We have seen growth through learning, resourcefulness and persistence and can offer an aggressive career path to those that share these qualities., • Health: Our team is our most important asset. We offer 50% subsidy for our Management employees, with the option to add spouses and family under our plan at employee’s cost. Dental, and vision are also offered at employee’s cost., • Commute: Easing your daily commute with Alice Tax Saving benefits for mass-transit & parking., • Pre-Tax Health Care Expenses: increasing savings though Alice with Health Spending Account (HSA) and Flexible Spending Account (FSA), • Dependent Care: as you take care of yours, Alice takes care of your pre-tax savings on dependent care expenses, • Retirement savings: 401(k) plan to prepare you for the future., • Referral Bonus: We are committed to working with and sharing our taco adventure with the best and brightest. If you can help us find Tacombi talent, we’ll show our appreciation and reward you. Pay: $70,000.00 - $75,000.00 per year COVID-19 considerations: Masks are required at all times, Covid-19 Vaccination Required and a health screening form should be completed before the start of each shift and temperature is checked.

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. 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., • 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.

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

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.Operations & Compliance· Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 5 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Perkins Management Services Company is a growing food service company. We are looking for a CHEF MANAGER for one of our clients, Department of Commerce. The CHEF MANAGER is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. In conjunction with direct reports, (s)he shall develop strategic operational plans aligned with the client’s mission, vision, and objectives to include sustainable practices while balancing the fiscal constraints of the operation. • Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products., • Responsible for menu planning and development., • Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met., • Develop and be accountable for a safe culture that creates a work environment where no one gets hurt., • Develop operational component forecasts; monitor expenses and reports all variances., • Responsible for component’s budgeting and accounting functions., • Conduct periodic inventory., • Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management., • Recruit, hire, develop, and retain front line team., • Drive customer service and employee engagement through effective use of customer and employee engagement surveys., • Maintain records to comply with PMS, government, and accrediting agency standards., • Develop marketing plan for account., • Look for opportunities to implement new products and services which support sales growth and client retention., • Identify vertical sales growth opportunities and communicates with appropriate subject matter experts. The ideal candidate should have 1-3 years of food service experience as a chef with managerial experience. The candidate should be able to work independently. Serv Safe Certification required. PMSC is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer. Candidates are considered for employment with PMSC without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, political beliefs, military status, marital status, veteran status or other classification protected by applicable federal, state or local law. Powered by JazzHR eTD0Jg2FPf

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Springfield, VA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!