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Job Title: Sous Chef- Chinese Speaker Job Location: Phoenix-USA-85040 Work Location Type: On-Site Salary Range: $55,023.54 - 72,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. The job incumbent is responsible for the preparation of high-quality Chinese cuisine in accordance with company standards, menu specifications, and production schedules. He/she will ensure authenticity in flavors and presentation, while supervising kitchen helpers in meal preparation, maintaining required safety, hygiene, and quality standards. Food Production • Execute and supervise the preparation of authentic Chinese dishes, including proper cleaning, cutting, marinating, seasoning, and cooking techniques., • Assume responsibilities of the Executive Chef during absences (e.g., vacation, off-days, menu presentations to customers)., • Supervise and coordinate kitchen helpers in food storage and handling, ensuring FIFO (First In – First Out) principles., • Conduct and oversee inventory management., • Monitor material consumption and order required ingredients and equipment daily to meet production plans., • Participate in the development of Chinese menu items and presentations., • Ensure compliance with catering manuals and update as necessary., • Implement corrective measures in case of customer complaints., • Maintain and monitor hygiene, health, and safety standards, ensuring strict adherence to HACCP regulations., • Conduct quality control checks on food production and goods received., • Organize, staff, and direct the area of responsibility effectively., • Guide, motivate, and develop team members in line with company values and HR policies., • Implement cost control measures and monitor budget compliance., • Support company initiatives such as Global Quality Standard (GQS), HACCP, and Lean Manufacturing., • Must have a strong background in Chinese cuisine, with proven experience in authentic Chinese cooking techniques and regional specialties., • Fluent in Chinese (Mandarin or Cantonese required) – must be able to read and write Chinese to interpret recipes, menus, and kitchen documentation accurately., • Three to five years of experience in commercial cooking or completion of a culinary apprenticeship/certification., • Knowledge of food safety and hygiene regulations (HACCP)., • Ability to manage food costs, control stock levels, and minimize waste., • Strong communication, organizational, and leadership skills., • Service-oriented mindset with attention to detail., • Proficiency in Microsoft Office and Windows-based applications. LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Free uniforms, • Opportunity for advancement Buck & Rider is a Seafood Eatery and Oyster Bar. Our seafood-centric restaurant focuses on a fun vibe, youthful attitude, and clean recipe lineup of food and drinks. Everything is fresh, from the raw bar to the vegetables, and locally driven. Our van drivers pick up the fresh fish, directly from Sky Harbor airport and distribute it amongst our three locations: Arcadia, North Scottsdale, and Gilbert. We're looking for positive and professional team members who are excited to learn our systems and develop in our culture. Experience in a high-volume polished atmosphere is preferred. You will work in one of Scottsdale's most acclaimed restaurants, so if you thrive in a high-energy, team-based environment, then we want to hear from you. Steak and seafood knowledge is a plusbut the desire to learn and deliver the highest level of hospitality is even better. Day in the Life: • Provide the highest level of cleanliness to brand standards, • Knowledge of recipe adherence, • Work the grill station during high-paced brunch, lunch and prep hours, • Ensure that high quality proteins are executed with quality taste and appearance, • Accuracy and speed when executing assigned tasks, • Demonstrate team service throughout shift in high volume, fast-paced environment, • Ability to read tickets and execute any modifications requested, • Execute best practices to include proper cooking and holding temperatures, sanitation procedures and safety protocols, • Accept direction from Management, • Ability to spend long hours standing and walking, • Adhere to all company safety and sanitation policies and proceduresBenefits:, • Benefit plan options for full-time team members, • Extremely competitive pay plus tips, • Flexible schedules, • Opportunities for advancement within an innovative and growing brand, • Employee referral program, • Paid Training, • Closed on Thanksgiving and Christmas, • Strong company culture of respect and teamwork, • The company reviews CDC guidelines and complies with Federal, State, and local rules to keep our team members and guest safeRequirements:, • Comply with nutrition, sanitation regulations and safety standards, • Proven cooking experience, including experience as a line chef, restaurant cook or lead prep cook, • Reliability and strong attention to detail, • Have a current Food Handler's/Servesafe card or ability to obtain

Job Description About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen after but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members, • Must have reliable transportation to work Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Job Description K1 Speed is seeking motivated experienced line cooks who are team players. You must excel at multi-tasking with a great attitude, commitment, passion and have a solid work ethic. Applicants should have a minimum of 2-4 years’ experience on the line and have all around kitchen knowledge. Students and graduates are welcome if wanting to cook in a professional kitchen and learn from a professional hands-on chef. Flexibility of schedule and the energy to work hard are a must. Must be able to work weekends, including Sundays. High volume banquet experience a plus. Must be able to follow recipes, be organized and work clean on the line.

Job Description Why The Global Ambassador * Competitive rates * Benefits available when you work 25 hours per week-including medical, dental, vision and more * Paid time off * Be a part of a luxury property recognized for its exceptional service and unique guest experiences. * Work with a dedicated team committed to redefining hospitality in Phoenix. * Opportunities for career growth within an expanding, forward-thinking hospitality brand. Who We Are Hospitality refined for a global mindset. The Global Ambassador Hotel is a Michelin Key luxury destination in Phoenix, known for redefining urban hospitality. We offer a unique and sophisticated experience for our guests, combining exquisite service, luxurious amenities, and a vibrant community atmosphere. Our focus is on providing an extraordinary stay that sets new standards for luxury and service. What You'll Do * Prepare high-quality dishes according to recipes and presentation standards * Maintain cleanliness and organization of your station * Follow directions from the Executive Chef and Lead Cook * Adhere to all kitchen policies, procedures, and food safety/sanitation guidelines * Assist with prep work and ingredient deliveries * Provide excellent customer service and ensure timely delivery of dishes * Maintain open communication with restaurant servers and managers * Support the culinary team in preparing for high-volume service Qualifications * 1-2+ years' experience as a butcher in a restaurant environment * Basic knowledge of food safety and kitchen sanitation * Strong teamwork and communication skills * Ability to follow instructions and multi-task * Ability to spend long periods on your feet and lift 50lbs. * Passion for food preparation and providing excellent guest service The Global Ambassador is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required. We use eVerify to confirm U.S. Employment eligibility.

Job Description Why The Global Ambassador • Competitive rates, • Benefits available when you work 25 hours per week-including medical, dental, vision and more, • Paid time off for eligible employees, • Be a part of a luxury property recognized for its exceptional service and unique guest experiences., • Work with a dedicated team committed to redefining hospitality in Phoenix., • Opportunities for career growth within an expanding, forward-thinking hospitality brand., • Fun, fast-paced kitchen environment, • Opportunity to grow your culinary career Who We Are Hospitality refined for a global mindset. The Global Ambassador Hotel is a Michelin Key luxury destination in Phoenix, known for redefining urban hospitality. We offer a unique and sophisticated experience for our guests, combining exquisite service, luxurious amenities, and a vibrant community atmosphere. Our focus is on providing an extraordinary stay that sets new standards for luxury and service. What You'll Do * Prepare high-quality dishes according to recipes and presentation standards * Maintain cleanliness and organization of your station * Follow directions from the Executive Chef and Lead Cooks * Adhere to all kitchen policies, procedures, and food safety/sanitation guidelines * Assist with prep work and ingredient deliveries * Provide excellent customer service and ensure timely delivery of dishes * Maintain open communication with restaurant servers and managers * Support the culinary team in preparing for high-volume service Qualifications * 2+ years' experience as a sushi cook * Basic knowledge of food safety and kitchen sanitation * Strong teamwork and communication skills * Ability to follow instructions and multi-task * Ability to spend long periods on your feet and lift 50lbs. * Passion for food preparation and providing excellent guest service The Global Ambassador is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionSalary: $62,000 - $65,000 Brought to you by CS Hospitality, Alden @ PhxArt is the newly renovated restaurant located at Phoenix Art Museum. Opening summer 2025. As the sous chef, you will be the second-in-command in our kitchen, assisting the executive chef with day-to-day operations, supervising staff, ensuring food quality, and potentially contributing to menu development and recipe creation. Key Responsibilities: • Supervision and Management:, • Supervise kitchen staff., • Delegate tasks and ensure efficient workflow., • Train new staff and provide ongoing support., • May be responsible for scheduling and managing payroll., • Oversee food preparation and cooking, ensuring dishes are prepared to the highest standards., • Food Quality and Standards:, • Ensure food quality, consistency, and presentation., • Maintain kitchen cleanliness and adhere to food safety regulations., • Monitor food costs and inventory levels., • Menu and Recipe Development:, • Assist with menu planning and recipe development., • May be responsible for creating new menu items or specials., • Operational Support:, • Assist with ordering and receiving inventory., • Manage kitchen equipment and ensure it is in good working order., • May be responsible for opening or closing the kitchen., • Other Duties:, • May be called upon to take on additional responsibilities in the absence of the executive chef., • Communicate effectively with kitchen staff and other restaurant personnel., • Attention to detail., • Ability to work in a fast-paced, high-volume environment., • Ability to multi-task and stay calm under pressure., • Conflict resolution., • Teamwork and communication skills., • Must be able to lift 50 lbs., • Must be able to be on your feet for long periods., • Must have or be able to acquire an AZ Food Handlers card from an accredited program., • Must be able to reliably commute to work., • Previous management experience. Employment is contingent upon successful completion of a background check and E-Verify eligibility verification.

Job Description Sous Chef Upbeat, High-Energy Restaurant We are seeking an experienced and motivated Sous Chef to join the leadership team at an upbeat, fast-paced restaurant. This role is ideal for a hands-on culinary professional who thrives in a dynamic kitchen environment and is ready to step up when the Executive Chef is away. As Sous Chef, youll play a pivotal role in maintaining high standards of food quality, consistency, and presentation. You will oversee daily operations, support staff training and development, and ensure smooth execution of service. Key Responsibilities * Lead the kitchen team and manage operations in the absence of the Executive Chef * Ensure consistency and excellence in food preparation, quality, and presentation * Assist in menu development, recipe execution, and seasonal specials * Supervise, train, and mentor line cooks and prep staff to support growth and efficiency * Oversee inventory management, ordering, and cost control measures * Maintain a clean, organized, and compliant kitchen in line with health and safety standards * Collaborate with the Executive Chef to uphold the restaurants culinary vision and guest satisfaction Qualifications * Previous experience as a Sous Chef, Kitchen Manager, or strong Lead Line Cook ready for the next step * Strong leadership and communication skills, with the ability to motivate and guide a diverse team * Proven ability to handle high-volume, fast-paced service with composure * Knowledge of food safety standards and proper kitchen procedures * Creativity and passion for delivering memorable dining experiences * Flexible availability, including evenings, weekends, and holidays Compensation & Benefits * Competitive salary based on experience * Opportunities for career growth and advancement * Supportive and energetic team culture * Employee meal benefits and additional perks

Job Description Assistant KM/Sous Chef responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory, and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience. Responsibilities • Manage kitchen staff and coordinate food orders, • Supervise food prep and cooking, • Check food plating and temperature, • Establish portion sizes, • Schedule kitchen staff shifts, • Price menu items in collaboration with the Restaurant Manager, • Order food supplies and kitchen equipment, as needed, • Train kitchen staff on prep work and food plating techniques, • Store food products in compliance with safety practices (e.g. in refrigerators), • Keep weekly and monthly cost reports, • Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work during evenings and weekends, • Certification from a culinary school or degree in Restaurant Management is a plus, • Has worked with Pizza before and feels comfortable managing a pizza kitchen, • Knowledge of Dough production Benefits: • Medical, Dental, Accident, STD, Vision, Voluntary Life benefits offered, • Employee discount, • Health insurance, • Paid training

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development Buck & Rider is hiring Sous Chefs who are ready to embrace our exciting growth. Dedicated to leadership within the restaurant our sous chefs help make up the heart and soul of the back of house. Leading culinary teams while managing the daily food service operations in an extremely high-volume environment. Day in the Life: • Lead an extremely high-volume, scratch kitchen with execution, • Meets brand standards in all practices and procedures, • Provides clear direction throughout the shift, • Performs regular line checks throughout the day to ensure quality of all items, • Exemplifies guest satisfaction through memorable culinary experiences, • Promotes a fun and positive work environment, • Collaborates with all other Managers to achieve a common goal, • Assists with scheduling, interviewing, hiring and training, • Will engage in prep and line cooking as needed, • Contributes to maximizing financial success for the restaurant, • Adhere to all company safety and sanitation policies and proceduresBenefits:, • Benefits Day One! Medical, Dental, Vision, • Company paid life insurance policy, • 2 weeks paid vacation plus 2 floating holidays, • Opportunities for advancement within an innovative and growing brand, • Employee referral program, • Paid Training, • Full dining comp at all LGO restaurants, • Paid parental leave, • Closed on Thanksgiving and Christmas, • Strong company culture of respect and teamworkRequirements:, • 2+ years of prior culinary experience in high volume atmosphere, • Must be able to communicate effectively with both co-workers and guests, • Exposure to managing inventory, costs of goods, labor and overall financials, • Must be able to stand and walk for periods of eight to eleven hours in length each shift, • Must be able to operate kitchen equipment as well as have the ability to use knives appropriately and maintain integrity, • Have a current Food Handler's/Servesafe card or ability to obtain

Job Description JOB SUMMARY This position contributes to the Sanctuary on Camelback Mountain success by leading the cooks, pantry and utility persons. Ensure consistent preparation and presentation of menu items as well as the cleanliness and organization of the kitchen. In the absence of the Chef and Sous Chef, is in charge of the entire kitchen operation. Ensure all food preparation and presentation is to the specifications established by the Chef. A focus on living the Sanctuary Mission, Vision and Values are critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive · Organize and clean all food preparation areas to maintain established par stocks, prep levels, and efficient production; in an advanced and supervisory level. · Complete Bulk Prep, Station Prep, Protein Counts, Cleaning, Closing or Opening Checklists · Ability to Fabricate Meat & Fish, portion into controlled sizes with acceptable waste · Ensure all food preparation, supplies, products are properly received, handled, prepared and stored. · Responsible for compliance with Maricopa County Health Dept regulations on assigned station at all times (i.e. approved drink containers, utilizing sanitizer, refrigerator temperatures etc.). · Responsible for the kitchen during Sous Chef’s and Chefs absence. · Ability to cook, work and maintain ALL stations & assist wherever and whenever needed to ensure timely and smooth quality of service. · Maintain consistency of product with great attention to food quality, taste, and presentation. · Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. · Perform additional duties as requested by the Chef and/or Sous Chef. · Carry out supervisory responsibilities in accordance with organization policies and applicable law. · Assist Sous Chef and Chef in controlling food and labor costs. · Maintain high employee morale and a good reliable staff; motivate and train cooks. · Ensure that all employees maintain high standards of dress and personal hygiene. · Ensure proper maintenance and care is displayed by all employees toward equipment. · Always project a positive attitude; embrace and support the resort’s guidelines and procedures. · Assist in the break down/cleaning of all stations at the end of each meal prepared and at end of shift. · Avoid waste through the proper preparation and storage of food. JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. · Must work well with support departments, to ensure product provided is prepared in a timely and at a high quality standard. · Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and problem resolution skills. · Ability to work on slippery surfaces. · Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). · Ability to lift 100 lbs and carry 50 lbs. · Ability to listen effectively, to speak and write English clearly. · Must be responsible, insightful, detail oriented, and self-motivated. · Must be able to work flexible and long hours. · Ability to quickly deliver quality product while under pressure. · Requires extending arms, bending and stooping to reach materials. · Good communication skills, and able to not only manage but motivate people. · Promote excellent guest relations while living the Sanctuary Commitments. · Maintain a high level of work quality and quantity per resort standards. · At all times maintain the highest standards of professionalism, ethics, and a positive attitude toward all resort guests and fellow co-workers. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent Current Food Handler’s Card. Related Work Experience Four years high-end kitchen experience and/or equivalent formal education is preferred. Experience with hospitality and customer service, preferred.

Job DescriptionDescription: Job Summary: Bourbon and Bones Chophouse - Old Town Scottsdale N Annex, is seeking a reliable and efficient Line cook to join the team. The ideal candidate will have a passion for creating exceptional dishes using high-quality ingredients and precise cooking techniques. This position requires someone who is detail-oriented, organized, and able to work in a fast-paced environment. Duties/Responsibilities: • Prepare and execute dishes according to the restaurant's recipes, quality standards, and presentation guidelines., • Follow precise cooking techniques and adhere to recipes to ensure consistency and excellent taste in all dishes., • Collaborate with the Sous Chef and other kitchen staff to ensure smooth operation and timely execution of orders., • Prepare ingredients by washing, chopping, and portioning according to the recipe specifications., • Monitor food levels and communicate any shortages or needs to the Sous Chef in a timely manner., • Maintain a clean and organized work area, including proper storage and labeling of ingredients., • Follow all safety and sanitation protocols, including proper handling and storage of food and equipment., • Assist with food preparation tasks, including but not limited to, stocking ingredients, preparing sauces, and garnishing dishes., • Maintain a positive and professional attitude while working in a high-pressure environment., • Must be eighteen years old., • Strong knowledge of culinary techniques, cooking methods and knife skills, • Execute the preparation of high-quality ingredients according to established recipes and standards, ensuring accuracy, consistency, and timely delivery., • Ingredient Organization: Maintain the pantry area, ensuring that all ingredients are properly stored, labeled, and easily accessible for use., • Inventory Management: Assist in monitoring inventory levels, notifying the appropriate personnel when supplies need to be replenished to avoid shortages., • Food Safety and Sanitation: Adhere to all health and safety regulations, including proper handling and storage of food, always ensuring a clean and organized work environment., • Support the culinary team in the preparation of appetizers, sauces, garnishes, and other components required for our fine dining menu., • Quality Control: Assist in conducting regular quality checks to ensure that all ingredients and prepared items meet our high standards for taste, presentation, and consistency., • Maintain effective communication with the kitchen staff and management regarding inventory needs, menu changes, and any concerns related to food preparation or pantry supplies., • Identify opportunities for streamlining processes and improving efficiency within the kitchen operations, contributing to the overall success of the restaurant., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job DescriptionBuck & Rider is looking for a dedicated Grill Cook to join our elite culinary team and support our upcoming growth! Buck & Rider is a Seafood Eatery and Oyster Bar. Our seafood-centric restaurant focuses on a fun vibe, youthful attitude, and clean recipe lineup of food and drinks. Everything is fresh, from the raw bar to the vegetables, and locally driven. Our van drivers pick up the fresh fish directly from Sky Harbor airport and distribute it amongst our three locations: Arcadia, North Scottsdale, and Gilbert. We're looking for positive and professional team members who are excited to learn our systems and develop in our culture. Experience in a high-volume polished atmosphere is preferred. You will work in one of Phoenixs most acclaimed restaurants, so if you thrive in a high-energy, team-based environment, then we want to hear from you. Steak and seafood knowledge is a plusbut the desire to learn and deliver the highest level of hospitality is even better. Day in the Life: Provide the highest level of cleanliness to brand standards Knowledge of recipe adherence Work the grill station during high-paced brunch, lunch and prep hours Ensure that high quality proteins are executed with quality taste and appearance Accuracy and speed when executing assigned tasks Demonstrate team service throughout shift in high volume, fast-paced environment Ability to read tickets and execute any modifications requested Execute best practices to include proper cooking and holding temperatures, sanitation procedures and safety protocols Accept direction from Management Ability to spend long hours standing and walking Adhere to all company safety and sanitation policies and procedures Benefits: Benefit plan options for full-time team members Extremely competitive pay plus tips Flexible schedules Opportunities for advancement within an innovative and growing brand Employee referral program Paid Training Closed on Thanksgiving and Christmas Strong company culture of respect and teamwork Requirements: Comply with nutrition, sanitation regulations and safety standards Proven cooking experience, including experience as a line chef, restaurant cook or lead prep cook Reliability and strong attention to detail Have a current Food Handler's/ServSafe card or ability to obtain

Job Description Requirements: • Previous experience working as a Sushi Chef or in a similar role preferred, but not required. We have a thorough training program to prepare individuals with superior knife skills for success in the role., • Excellent communication skills, both verbal and written., • Ability to follow instructions accurately and efficiently., • Capacity to work in a fast-paced environment while maintaining food quality and sanitation standards., • Prepare sushi dishes according to recipes and specifications., • Ensure the quality and freshness of ingredients used., • Maintain cleanliness and organization of the sushi bar and kitchen area., • Adhere to food safety and sanitation standards at all times., • Collaborate with kitchen team members to ensure timely and efficient service., • Assist in inventory management and ordering of sushi ingredients., • Flagship Restaurant Group is an ever-evolving company empowering our people to follow their passion in the hospitality industry, • Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience, • We provide a comprehensive training program in a fun, exciting environment where you’ll thrive, • Delicious dining discounts you can share with friends and family at all our locations, • Our full-time employees are eligible to enroll in our comprehensive benefits package that includes dental, vision, and life insurance Flagship Restaurant Group is an Equal Opportunity Employer Flagship Restaurant Group participates in the E-Verify program Learn more about us! flagshiprestaurantgroup.com

Job Description At The CORE Institute, we are dedicated to taking care of you so you can take care of business! Our robust benefits package includes the following: • Competitive Health & Welfare Benefits, • Monthly $43 stipend to use toward ancillary benefits, • HSA with qualifying HDHP plans with company match, • 401k plan after 6 months of service with company match (Part-time employees included), • Employee Assistance Program that is available 24/7 to provide support, • Employee Appreciation Days, • High school diploma/GED or equivalent working knowledge preferred., • Current Food Handler’s Card required., • Three years of experience in food service, including experience as a line chef, restaurant cook, or prep cook is required., • Set up and stock stations with all necessary supplies., • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)., • Makes recommendations for menu options to the Dietary Manager and further recommends products for ordering., • Exercises good judgement and planning in food volume production to prevent waste or product shortages., • Stock inventory appropriately., • Answer, report and follow executive chef’s (or designee) instructions, • Cook menu items in cooperation with the rest of the kitchen staff., • Follow standards for food production and portion controls., • Ensure that food comes out simultaneously in a high quality and timely fashion., • Ensure the quality of the food by tasting and smelling to ensure palpability and flavor conformity., • Visit patients to provide menu options and recommendations when needed., • Arrange the presentation of special foods required by patient’s special dietary needs., • Serves meals on patient trays (when needed) using the appropriate dietary and nutritional requirements while assuring that the presentation is attractive and appetizing., • Clean up station and take care of leftover food., • Assist in the proper storage of food and departmental cleaning requirements., • Comply with nutrition and sanitation regulations and safety standards., • Inspect equipment and service area to ensure that sanitary standards are compliant., • Maintain proper sanitation and food handling standards in accordance with regulatory bodies., • Participate in all Dietary Department inspections with pertinent agencies., • Maintain a positive and professional approach with coworkers and customers., • Other duties as assigned.

Job DescriptionDescription: Job Summary: As a Prep & Pantry Cook, you will play a crucial role in ensuring the efficient operation of our kitchen by preparing ingredients, organizing the pantry, and assisting with general kitchen duties. Your dedication to maintaining cleanliness, following recipes, and contributing to a positive work environment will contribute to our goal of delivering exceptional dining experiences to our guests. Duties/Responsibilities: • Food Preparation: Assist in the preparation of food items by accurately measuring and weighing ingredients, cutting, and chopping vegetables, marinating meats, and following recipes and portion guidelines., • Pantry Organization: Maintain an organized and well-stocked pantry by receiving and inspecting deliveries, rotating stock, properly storing ingredients, and notifying the appropriate personnel when supplies need to be replenished., • Equipment and Station Setup: Ensure that all necessary equipment, utensils, and supplies are set up and ready for use by the line cooks and chefs., • Cleaning and Sanitizing: Adhere to the highest standards of cleanliness and hygiene by regularly cleaning and sanitizing workstations, equipment, and utensils. Follow food safety guidelines and maintain a clean and safe kitchen environment., • Inventory Management: Assist in monitoring inventory levels and report shortages to the Head Chef or Kitchen Manager. Help with conducting regular stock counts and maintaining accurate records of inventory usage., • Collaboration: Work closely with the kitchen team to ensure smooth operations and efficient communication. Assist in coordinating timing with other kitchen stations to ensure that all dishes are prepared and served in a timely manner., • Quality Control: Maintain a keen eye for detail and consistently deliver high-quality food by following standard recipes, portion control, and plating guidelines., • Compliance: Comply with all health and safety regulations, company policies, and procedures, including proper food handling, storage, and labeling., • Adaptability: Be flexible and willing to assist in various kitchen duties as assigned, including assisting with line cooking during busy periods or filling in for absent staff members., • Knowledge of food safety and sanitation practices., • Ability to follow recipes accurately and work with minimal supervision., • Strong organizational skills and the ability to multitask effectively., • Excellent attention to detail and the ability to work efficiently under pressure., • Ability to stand for extended periods, lift heavy objects, and work in a hot and noisy kitchen environment., • A positive attitude, team-oriented mindset, and a passion for creating delicious food., • Must have a valid Food Handlers Certification, • Must be at least eighteen years old., • High school diploma or equivalent (preferred)., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $17 - 21 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Fry) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience as a restaurant cook., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Ability to comprehend food orders.ESSENTIAL JOB FUNCTIONS:, • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job Description Why The Global Ambassador * Competitive rates * Benefits available when you work 25 hours per week-including medical, dental, vision and more * Retirement savings program (with company match) * Paid time off * Be a part of a luxury property recognized for its exceptional service and unique guest experiences. * Work with a dedicated team committed to redefining hospitality in Phoenix. * Opportunities for career growth within an expanding, forward-thinking hospitality brand. Who We Are Hospitality refined for a global mindset. The Global Ambassador Hotel is a Michelin Key luxury destination in Phoenix, known for redefining urban hospitality. We offer a unique and sophisticated experience for our guests, combining exquisite service, luxurious amenities, and a vibrant community atmosphere. Our focus is on providing an extraordinary stay that sets new standards for luxury and service. Who You Are * Must have 3+ years high-volume restaurant management experience * Knowledge of F&B preparation techniques, health department rules and regulations * An open, curious mind with a desire to deliver a tailored guest experience with a hospitality every time mindset * Regularly communicates and collaborates with Culinary Partners and consultants for operational and menu changes * Highly organized multitasker who thrives in a fast-paced environment * Willingness to learn and accommodate changes in the industry * Professional, yet comfortable with candid & open to and acting upon feedback – all with the guest and employee experience top of mind * Highly responsive and collaborative, a team player who approaches work without ego * Manage shifts which include daily decision making, scheduling, and planning * Create memorable dining experiences by exceeding guest expectations * Ensure product quality and restaurant cleanliness * Perform calmly and effectively in a high-volume environment * Manage on-the-fly requests with ease and poise * Coach, lead and develop restaurant team The Global Ambassador is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Summary: As an Assistant Kitchen Manager, you will play a vital role in ensuring the smooth operation and success of our kitchen. You will work closely with the Kitchen Manager to oversee all aspects of food preparation, quality control, and kitchen staff management. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast-paced environment. Supervisory Responsibilities: • Hires and trains restaurant staff., • Assist in organizes and oversees the staff schedules., • Conducts performance evaluations that are timely and constructive., • Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency., • Support the development and execution of menu items according to recipes and restaurant standards., • Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures., • Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance., • Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets., • Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly., • Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal., • Collaborate with the front-of-house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area., • Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment., • Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs., • Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively., • Must be eighteen years old., • Strong knowledge of kitchen operations, food preparation techniques, and industry best practices., • Excellent understanding of food safety and sanitation standards, with a commitment to upholding them., • Ability to multitask and thrive in a fast-paced, high-pressure environment., • Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff., • Strong organizational and time management skills to ensure smooth kitchen operations., • Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management., • Must be able to work flexible hours, including evening, weekends, and holidays., • Aloha (point of Sales), • Hot Schedule (Employee scheduling), • Paylocity (HR, Payroll, and Employer Information), • Restaurant 365 (inventory Management & Reporting), • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Quarterly Bonus, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job Description Requisitos del cocinero de línea • Minimo un 4 años de experiencia cocinando en un restaurante,, • Comprensión de los métodos y procedimientos de cocina y habilidad en el manejo de cuchillos, • Capacidad de desempeñar tareas con precisión, rapidez y atención al detalle de platos, • Capacidad para leer y seguir instrucciones de cocina, • Debe ser organizado y con iniciativa propia Responsabilidades de un cocinero de línea • Preparar ingredientes y cocinar como se indica en las recetas, • Asegurarse de que a tiempo establescido los ingredientes en la estación de trabajo esten listos cumpliendo los horarios de preparación para garantizar una entrega sin problemas, • Organizar y limpiar la estación de trabajo de acuerdo con el protocolo del restaurante, • Mantener limpia la estación de trabajo, incluyendo el equipamiento de cocina,, • Cumplir con las normas sanitarias, de salud y de higiene personal aplicables, • Garantizar la calidad y frescura de los ingredientes y productos, • Realizar tareas de linpieza adicionales que le asigne el supervisor de línea, el sous- chef o el chef ejecutivo Requirements • Be at least 18 years of age., • 4+ years of Line Cook experience preferred, • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry. A Day in The Life • Clean and sanitize work areas, equipment, and utensils, • Set up a workstation with all needed ingredients and equipment, • Cook and prepare a variety of food according to production guidelines and standardized Sicilian Butcher recipes, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely utilizes a variety of utensils, including knives, • Operate equipment such as ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Sicilian Butcher guidelines., • Properly store food by adhering to food safety policies and procedures, • Maintain excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc., • Adhere to Sicilian Butcher safety policies and procedures, including proper food safety and sanitation.

Job Description JOB SUMMARY The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. QUALIFICATION STANDARDS Education & Experience: • High School diploma or equivalent and/or experience in a hotel or a related field preferred., • Culinary experience required. Physical requirements: • Flexible and long hours sometimes required., • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects., • Ability to stand during entire shift, • Ability to withstand temperature variations both hot and cold. General Requirements • Maintain a warm and friendly demeanor at all times., • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag., • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations., • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to cross-train in other hotel related areas., • Must be able to maintain confidentiality of information., • Must be able to show initiative, including anticipating guest or operational needs., • Perform other duties as requested by management. DUTIES & FUNCTIONS Fundamental Requirements: • Have thorough knowledge of menus and the preparation required, according to hotel standards., • Maintain cleanliness and organization of all storage areas., • Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours., • Prepare and display buffet food items according to the hotel standards., • Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking., • Recognize quality standards in fresh vegetables, fish, and dairy and meat products., • Knowledge of herbs and spices and proper use of each., • Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation., • Prepare food for Banquets, ad required, following specifications on Banquet Event Orders., • Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor., • Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor., • Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period., • Work banquet food station as scheduled by the Chef or Kitchen Supervisor., • Know the location and operation of all fire extinguishing equipment., • Practice safe work habits at all times to avoid possible injury to self or other employees., • Use Production Charts as specified by hotel’s standards., • Be able to support any position in the Kitchen that is in need of help., • Follow all Health Department and Company regulations in regards to food and storage standards and safety., • Be able to operate and maintain cleanliness of all kitchen equipment., • Maintain a “Clean As You Go” policy., • Assist in storage and rotation of food items according to hotel procedures., • Sign keys out and back in under supervision as needed.

Job DescriptionDescription: Job Summary: As an Assistant Kitchen Manager, you will play a vital role in ensuring the smooth operation and success of our kitchen. You will work closely with the Kitchen Manager to oversee all aspects of food preparation, quality control, and kitchen staff management. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast-paced environment. Supervisory Responsibilities: • Hires and trains restaurant staff., • Assist in organizes and oversees the staff schedules., • Conducts performance evaluations that are timely and constructive., • Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency., • Support the development and execution of menu items according to recipes and restaurant standards., • Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures., • Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance., • Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets., • Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly., • Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal., • Collaborate with the front-of-house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area., • Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment., • Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs., • Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively., • Must be eighteen years old., • Strong knowledge of kitchen operations, food preparation techniques, and industry best practices., • Excellent understanding of food safety and sanitation standards, with a commitment to upholding them., • Ability to multitask and thrive in a fast-paced, high-pressure environment., • Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff., • Strong organizational and time management skills to ensure smooth kitchen operations., • Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management., • Must be able to work flexible hours, including evening, weekends, and holidays., • Aloha (point of Sales), • Hot Schedule (Employee scheduling), • Paylocity (HR, Payroll, and Employer Information), • Restaurant 365 (inventory Management & Reporting), • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Quarterly Bonus, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job DescriptionCook As a Cook (AMs/open availability, 5am-1pm), you will prepare high-quality meals in accordance with standardized recipes and presentation guidelines. You’ll work closely with the culinary team to ensure timely, safe, and delicious food service for guests. This role requires attention to detail, efficiency, and a passion for hospitality in a fast-paced kitchen environment. Key Responsibilities • You will be the culinary talent behind our hotel's exceptional dining experiences, preparing delicious and fresh meals that delight our guests., • Your daily tasks will include preparing menu items, ensuring food safety and quality standards, and maintaining a clean and organized kitchen., • You will report to the Sous Chef or Kitchen Manager., • A combination of education and experience, • At least 6 months Line Cook experienceWhat You’ll Need to Succeed, • Eligible to work in the United States, • Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs., • Ability to sit, stand, bend, kneel, and lift as required—with or without reasonable accommodations, • Availability to work a flexible schedule, including evenings, weekends, and holidays if needed Why Our Associates Love HVMG • Career growth opportunities across our nationwide portfolio, • Flexible scheduling (full-time and part-time options), • Access up to 40% of your earned wages before payday with PayActive, • Paid Time Off (PTO) and Paid Holidays, • Full healthcare benefits: medical, dental, and vision, • 401(k) with guaranteed 4% match and no vesting period We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. HVMG is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Job DescriptionDescription: Sous Chef – Èlephante Scottsdale Scottsdale, AZ | Full-Time Salary: $70,000–$75,000 + Bonus + Benefits Èlephante, a destination for upscale coastal cuisine and elevated hospitality, is expanding its culinary leadership team in Scottsdale. We are seeking an experienced Sous Chef to help lead our scratch kitchen in a high-volume, design-forward venue that serves 700–800 covers per shift and generates $15M+ annually. If you thrive in a fast-paced, high-expectation environment and are ready to contribute to one of Arizona’s premier hospitality experiences, we’d love to meet you. Position Summary As Sous Chef, you will support the Executive and Chef de Cuisine leadership in overseeing all back-of-house operations. From daily service to large-scale events, you’ll ensure execution, consistency, and excellence across every plate. This is a hands-on leadership role that requires culinary expertise, team-building finesse, and unwavering attention to detail in a fast-moving, high-pressure setting. Key Responsibilities • Lead back-of-house operations, ensuring quality, consistency, and guest satisfaction, • Oversee daily execution of service, catering, takeout, and off-site events, • Maintain safety, sanitation, and Department of Health compliance, • Manage scheduling, training, and performance of BOH staff, • Uphold recipe standards and ensure accurate, efficient food production, • Monitor BEOs, prep schedules, cover counts, and Fire Sheets, • Supervise all mechanical systems and kitchen equipment for proper function and compliance, • Participate in hiring, onboarding, and professional development of kitchen staff, • Drive menu planning, recipe development, and seasonal updates, • Collaborate with leadership team to manage food cost, labor, inventory, and purchasing systems, • Ensure proper completion of all opening, closing, and expediting procedures, • Communicate clearly during service to maintain pace, quality, and flow, • Lead by example, maintaining a professional, calm, and supportive demeanor under pressureEducation, Experience & Skills, • Completion of company-provided Sous Chef Training Program, • Food Handling Certification required, • Minimum 2–3 years of culinary leadership experience in a high-volume scratch kitchen, • Associate degree in Culinary Arts or equivalent hands-on experience preferred, • Strong foundation in team coaching, problem-solving, and kitchen operations, • Proven ability to thrive in fast-paced, high-pressure service environments, • Proficient with Microsoft Office, POS, and kitchen technology systems, • Highly organized, proactive, and attentive to detailPhysical & Scheduling Requirements, • Able to stand, bend, and lift up to 50 lbs for extended periods, • Comfortable working in hot kitchen environments and with cleaning chemicals, • Able to perform tasks requiring repetitive motion, • Available to work a flexible schedule including days, evenings, weekends, and holidaysCompensation & Benefits, • $70,000–$75,000 salary, based on experience, • Bonus eligibility based on performance, • Full benefits package including health insurance, • Paid time off and growth opportunities within a dynamic hospitality groupRequirements:

Job Description • We are hiring immediately for a full time PREP COOK position., • Location: Fountainhead - 1625 West Fountainhead Parkway, Tempe, AZ 85282. Note: online applications accepted only., • Schedule: Full time schedule; Monday through Thursday, hours may vary. More details upon interview., • Fixed Pay Rate: $21.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1465377. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1465377 [[req_classification]]

Job Description Morrison Living is hiring immediately for a full time PREP COOK position. • Location: Beatitudes Campus - 1610 West Glendale Avenue, Phoenix, AZ 85021., • Schedule: Full time schedule; Days and hours may vary. Weekends required. More details upon interview., • Requirement: Prior cooking experience or prep cook experience is required., • Fixed Pay Rate: $20.00 per hour. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Living is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Living maintains a drug-free workplace.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $19 - 23 / hour depending on experience. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

Job DescriptionDescription: ABOUT THE ROLE As a Line Cook your responsibility is to follow recipes and complete them to Company standards with the highest quality and craftsmanship while maintaining a clean, organized, and sanitized work area. TO BE SUCCESSFUL YOU MUST • Be highly skilled cooking and preparing ingredients, • Have excellent knife skills, • Proven track record of adhering to recipe standards, • Have a passion for working with high quality and fresh ingredients, • Excel in a fast paced kitchen environment Federal Pizza has a rich culture of delivering the best hospitality experience in the restaurant industry. We are a growing brand with unlimited career advancement who will support your journey with exceptional beverage and culinary development. The working relationships you build today will be deep, meaningful, and long lasting. Lastly, we believe you should have a voice and be recognized and rewarded for your contributions. YOUR BENEFITS • Meal Discounts & Perks, • Earned paid sick time, • 401K with company match, • Pursue Level 1,2 Sommelier & Cicerone Certification and be reimbursed upon completion, • Flexible Spending & Dependent Care, • Access to Medical, Dental, Vision when eligible., • Access to Teladoc services for all team members after 30 days eligibility., • Enroll in Medical Benefits and get Fitness Discounts & Additional Mental Wellness Programs, • Celebrate the year with our annual company party We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we’re headed to the moon with a simple mission — to make people feel good. While no one on the team is quite like the other, it’s our common values that keep us united. • Be Authentic and Humble, • Act with Integrity, • Bring Good Energy, • Get Extraordinary Results, • Achieve as a Team Housed in the restored 1950’s First Federal Bank building designed by Al Beadle, Federal Pizza is a midcentury-meets-modern restaurant. The menu features a chef driven 100% scratch selections of wood fired pizzas, sandwiches, pastas, and salads. Beverage choices are global wines, house made wine coolers, and an amazing selection of rotating craft beers on tap and in the bottle. Federal Pizza’s team is friendly, engaging, and continues to be a mecca for pizza lovers valley wide. Requirements: • The position requires 1 year of full-service restaurant Kitchen cook experience. Internal candidates must be in good standing and free of performance issues including 1-year time-period. Combined work experience and education will be considered in decisions., • Associate’s degree in Culinary, Hospitality, Management, or Business preferred but not required

Job Description Why The Global Ambassador • Competitive rates, • Benefits available when you work 25 hours per week-including medical, dental, vision and more, • Paid time off for eligible employees., • Be a part of a luxury property recognized for its exceptional service and unique guest experiences., • Work with a dedicated team committed to redefining hospitality in Phoenix., • Opportunities for career growth within an expanding, forward-thinking hospitality brand., • Fun, fast-paced kitchen environment, • Opportunity to grow your culinary career Who We Are Hospitality refined for a global mindset. The Global Ambassador Hotel is a Michelin Key luxury destination in Phoenix, known for redefining urban hospitality. We offer a unique and sophisticated experience for our guests, combining exquisite service, luxurious amenities, and a vibrant community atmosphere. Our focus is on providing an extraordinary stay that sets new standards for luxury and service. What You'll Do * Prepare high-quality dishes according to recipes and presentation standards * Maintain cleanliness and organization of your station * Follow directions from the Executive Chef and Lead Cooks * Adhere to all kitchen policies, procedures, and food safety/sanitation guidelines * Assist with prep work and ingredient deliveries * Provide excellent customer service and ensure timely delivery of dishes * Maintain open communication with restaurant servers and managers * Support the culinary team in preparing for high-volume service Qualifications * At least 1+ year experience as a cook in a restaurant environment * Basic knowledge of food safety and kitchen sanitation * Strong teamwork and communication skills * Ability to follow instructions and multi-task * Ability to spend long periods on your feet and lift 50lbs. * Passion for food preparation and providing excellent guest service The Global Ambassador is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required. We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Description Job Title: Sous Chef Concept Type: Fine Dining Location: Scottsdale, AZ Salary: $65,000-$70,000 per year Join a highly esteemed and innovative hospitality group known for redefining culinary excellence, service, and hospitality at its finest. With a culture grounded in collaboration, creativity, and an unwavering commitment to excellence, this organization nurtures its team members to thrive both personally and professionally. At the forefront of exceptional fine dining, it offers an environment that combines innovation with a dedication to unforgettable guest experiences. We are seeking a visionary Sous Chef to lead our fine dining restaurant concept in Scottsdale, AZ. This role is perfect for a driven chef passionate about creativity, innovation, and excellence in the culinary arts. With a salary range of $65,000-$70,000 this is an incredible opportunity for an experienced fine dining professional who values collaboration, leadership, and growth. Job Qualifications To thrive in this Sous Chef role in Scottsdale, AZ, candidates must possess: • A minimum of 5 years of experience in fine dining or upscale single-unit restaurant environments., • At least 5 years of executive chef leadership experience, managing teams in high-pressure settings., • Demonstrated creativity in crafting imaginative, visually stunning, and high-quality dishes., • Exceptional work ethic, with a willingness to commit to long hours, including weekends and holidays., • Strong attention to detail, including cleanliness, consistency, and precision in cooking., • Outstanding communication skills for managing staff and liaising with the management team. Bilingual preferred (Spanish). Job Responsibilities As the Sous Chef in Scottsdale, AZ, you will: • Curate innovative, seasonal menus reflecting the essence of fine dining, while using high-quality ingredients and masterful presentation., • Oversee every aspect of food preparation, ensuring consistency, freshness, and adherence to advanced cooking techniques., • Lead and inspire the kitchen team, fostering a collaborative, supportive, and motivating work culture., • Maintain rigorous quality control standards, guaranteeing every dish leaving the kitchen exceeds expectations in taste and presentation., • Optimize kitchen operations for productivity during peak service hours while maintaining an unwavering commitment to quality., • Collaborate with management to oversee food costs, inventory, and minimize waste without sacrificing standards., • Ensure the kitchen and its processes comply with local health and safety regulations, maintaining exceptional standards of cleanliness and hygiene., • Work closely with front-of-house teams to deliver a seamless and personalized guest dining experience. Benefits In addition to a competitive salary, the Sous Chef role in Scottsdale, AZ includes: • An exciting profit-sharing plan offering the chance to join in the success of our fine dining experience., • Access to a suite of health and wellness benefits, including medical, dental, vision, life insurance, short-term and long-term disability, and additional voluntary options., • Paid vacation and sick leave to support work-life balance., • Employee discounts across a curated selection of premium hospitality venues., • Exclusive access to events, shows, and other engaging activities., • A dynamic, collaborative work environment in one of the most attractive locations in hospitality. This is your opportunity to shine as Sous Chef in Scottsdale, AZ, leading an inspired team within an elevated fine dining environment. Share your passion, creativity, and expertise to create truly unforgettable experiences for our guests. To apply, please send your resume to John Wilcoxon. #ZRDH

Job Description At RA Sushi, 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. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in 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. We use eVerify to confirm U.S. Employment eligibility.

Job Description This position contributes to the Sanctuary on Camelback Mountain success by the general preparation and serving of assigned hot menu items, the cleanliness and organization of workstation. The individual must develop a sense of color, plating and taste, as most of the work is oriented toward eye appeal as well as taste, which is critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive · Assist in preparing items in assigned area, following designated recipes and production sheets. · Assist in the break down/cleaning of station at the end of each meal prepared and at end of shift. · Avoid waste through the proper preparation and storage of food. · Maintain high level of sanitation, organization and cleanliness. · Responsible for compliance with Maricopa County Health Dept. regulations on assigned station at all times. (i.e.: approved drink containers, utilizing sanitizer, refrigerator temperatures etc.). · Ensure proper maintenance and care is displayed towards all equipment. · Be familiar with the resort guidelines and procedures, and act accordingly. · Always project a positive attitude and a spirit of teamwork. Respect the priorities of others. · Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. · Perform additional duties as requested by the Chef, Sous Chef and/or Cook I. · Maintain high personal morale · Maintain consistency of product with great attention to food quality, taste, and presentation. JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. · Must work well with support departments, to ensure product provided is prepared in a timely and at a high-quality standard. · Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and problem resolution skills. · Ability to work on slippery surfaces. · Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). · Ability to lift 100 lbs and carry 50 lbs. · Ability to listen effectively, to speak and write English clearly. · Must be responsible, insightful, detail oriented, and self-motivated. · Must be able to work flexible and long hours. · Ability to quickly deliver quality product while under pressure. · Requires extending arms, bending and stooping to reach materials. · Good communication skills and able to not only work as a team but motivate people. · Promote excellent guest relations while living the Sanctuary Commitments. · Maintain a high level of work quality and quantity per resort standards. · At all times maintain the highest standards of professionalism, ethics, and a positive attitude toward all resort guests and fellow co-workers. · Must be able to consistently deliver high quality product quickly and while under pressure. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent Current Food Handler’s Card. Culinary Education is preferred. Related Work Experience 2 years high-end kitchen experience. Experience with hospitality and customer service preferred.

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Previous experience in a similar role, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds, and working full shifts alone

Job DescriptionDescription: Genuine Concepts is seeking a Sous Chef that is dedicated to advancing their culinary skills, leading a team, and providing excellent and exciting food and service in a fast-paced environment. Responsibilities: • Oversee all food production including that used for the restaurant and bar, banquet functions, and any catering to the expectations of the store Chef, • Assists the Chef with all Kitchen responsibilities, • Maintain and monitor food and labor budgets and projections, • Supervise all Kitchen Team Members as well as continued development of team, • Maintain consistent food quality and sanitation standards, • Work with the General Manager to meet store goals, • Comply with nutrition and sanitation regulations along with safety standards, • Maintain a positive and professional approach with Team Members and customers Requirements: Skills Needed: • Proven culinary skills, • Ability to lead a team, • Knowledge of P&Ls, budgets, projections, labor, • 2+ years of Kitchen Management experience (Preferred), • Ability to work 50 hours per week, • Must be able to stand for long periods of time

Job DescriptionSalary: $21 - $23 New Restaurant Opening, located at Phoenix Art Museum. Training Expected to start early September. As a line cook you will prepare and cook food, working at a specific station to prepare dishes according to recipes and under the direction of the chef. Key Responsibilities: • Food Preparation:, • Washing, chopping, and preparing ingredients., • Setting up and stocking your station with the necessary ingredients and supplies., • Preparing sauces, dressings, and other components for dishes by following recipes., • Cooking:, • Cooking food using various methods like grilling, frying, sauting, baking, etc., according to recipes and standards., • Ensuring dishes are cooked to the correct temperature and doneness., • Plating dishes for presentation., • Station Management:, • Maintaining a clean and organized workstation., • Ensuring proper food handling and storage practices., • Following health and safety regulations., • Other Tasks:, • Assisting with inventory management., • Following instructions and guidance from the chef or sous chef., • Working efficiently and effectively in a fast-paced environment., • Skills:, • Proficiency in various cooking techniques., • Knowledge of food preparation and cooking methods., • Strong time management skills., • Ability to work under pressure., • Excellent communication and teamwork skills., • Must be able to lift 50 lbs., • Must be able to be on your feet for long periods., • Must have or be able to acquire an AZ Food Handlers card from an accredited program., • Must be able to reliably commute to work. Employment is contingent upon successful completion of a background check and E-Verify eligibility verification.

Job Description Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. Our Concept A contemporary restaurant, FLINT by Baltaire is an innovative take on American fare accented with coastal Mediterranean and bold Middle Eastern flavors – mixing a modern aesthetic with authentic service to deliver classic wood-fired dishes. FLINT serves dinner daily, plus a weekday and all-day Sunday happy hour inside an elegant, indoor-outdoor space in the heart of Phoenix's Biltmore area. 'Upstairs at FLINT' is an open-air rooftop cocktail lounge open daily, boasting sweeping city and mountain views of Phoenix's Biltmore neighborhood. Pairing chef-crafted bites and premium cocktails, it's the perfect spot to unwind with friends and soak in those postcard-perfect Arizona sunsets or host a private cocktail reception under the stars. Seating is first-come, first-served and due to seating capacities, a waitlist may be available. What We Expect: • We are currently seeking cooks, 2+ years of experience is preferred., • Strong knife skills., • Good communication skills., • Ability to read, understand and execute prep lists., • Team Player., • Hospitality heart., • Fun energy who cooks with love., • Ability to work on your feet for extended hours., • Ensure kitchen cleanliness, FIFO and all safety and proper food service and storage measures are followed., • Execute and maintain quality and consistency of food with full adherence to recipes, timing and company standards., • Follow, maintain and adhere to all kitchen schedules, par lists, prep lists and opening/closing procedures., • $19 - $21/hr. based on experience, • Free meal per shift, • Employee Dining Benefits, • Growth & Development opportunities

Job DescriptionSUMMARY The Sous Chef is responsible for managing the kitchen staff in the absence of the General Manager and oversees the preparation of hot food and related inventory levels of the kitchen. The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. Benefits Package: • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide Under the direction of the General Manager, the Sous Chef’s primary responsibility is to oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Culinaire Standards. • Quality Control each order for adherence to Corporate and Government guidelines., • Maintain consistency in food quality standards., • Rotate all products. Label and date all food in kitchen., • Use preventative maintenance with all kitchen equipment., • Must have experience with large scalable productions., • Train all kitchen staff on potential hazards and general safety and SOPs., • Dress professionally and within the guidelines of Company procedures including the company approved uniform., • Carry company provided telephones/radios at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed., • Minimize the use of cell phone time by utilizing “walkie-talkie” functionality if available., • Guest Service – Exhibiting a keen understanding and demonstration of hospitality principles., • Manager and Sous Chef experienced required., • Four-year culinary degree preferred., • Spanish speaker preferred., • Individual must have 5-7 years of experience in a kitchen environment within a catering or fine dining establishment., • Current Safe Food Handling Certificate., • Strong knowledge of proper food handling procedures and government regulations regarding the food code., • Strong culinary skills, food safety, good purchasing and inventory skills., • Culinary preparation and excellent knife skills are a must., • Demonstrated ability to work well with others in a team-driven, fast-paced environment is essential., • Leadership skills and looking to be hands on and growing a team and a market., • Spanish Speaker preferred., • Supervisory experience preferred., • Must be able to legally drive and have a current valid driver’s license., • Must be able to work a fluctuating schedule, including weekends and holidays., • Clear driving records., • Positive attitude and team oriented., • Strong organization and logistic skills., • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job Description Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. Our Concept A contemporary restaurant, FLINT by Baltaire is an innovative take on American fare accented with coastal Mediterranean and bold Middle Eastern flavors - mixing a modern aesthetic with authentic service to deliver classic wood-fired dishes. FLINT serves dinner daily, plus a weekday and all-day Sunday happy hour inside an elegant, indoor-outdoor space in the heart of Phoenix's Biltmore area. 'Upstairs at FLINT' is an open-air rooftop cocktail lounge open daily, boasting sweeping city and mountain views of Phoenix's Biltmore neighborhood. Pairing chef-crafted bites and premium cocktails, it's the perfect spot to unwind with friends and soak in those postcard-perfect Arizona sunsets or host a private cocktail reception under the stars. Seating is first-come, first-served and due to seating capacities, a waitlist may be available. What We Expect: • We are currently seeking prep cooks, 2+ years of experience is preferred., • Strong knife skills., • Good communication skills., • Ability to read, understand and execute prep lists., • Team Player., • Hospitality heart., • Fun energy who cooks with love., • Ability to work on your feet for extended hours., • Ensure kitchen cleanliness, FIFO and all safety and proper food service and storage measures are followed., • Execute and maintain quality and consistency of food with full adherence to recipes, timing and company standards., • Follow, maintain and adhere to all kitchen schedules, par lists, prep lists and opening/closing procedures., • $21-$22/hr. based on experience, • Free meal per shift, • Employee Dining Benefits, • Growth & Development opportunities

Job DescriptionDescription: JOB SUMMARY As a Banquet Cook, you'll bring your culinary skills to the forefront, preparing and cooking high-quality dishes for a variety of events. You’ll work closely with our culinary team to deliver exceptional experiences, ensuring every dish is crafted with precision and care. If you’re passionate about creating memorable dining experiences and thrive in a fast-paced environment, we’d love to have you on our team. WHAT YOU’LL DO • Prepare and cook high-quality dishes according to banquet event orders, ensuring consistency, flavor, and presentation., • Assist in the creation of menus for special events, tailoring selections to meet guest preferences and dietary needs., • Maintain a clean and organized kitchen, adhering to all food safety and sanitation standards., • Collaborate with the culinary team to ensure timely preparation and service of meals during events., • Monitor food stock levels, minimizing waste, and ensuring all ingredients are fresh and properly stored., • Support the Executive Chef and Sous Chef in training new kitchen staff and maintaining a positive work environment., • Communicate effectively with front-of-house staff to ensure seamless event execution., • Take on additional duties as assigned by management to support the smooth operation of the hotel. Requirements: WHAT YOU BRING • Experience in a professional kitchen, preferably in a banquet or catering environment., • Strong understanding of food safety practices and kitchen sanitation., • Ability to work efficiently in a fast-paced environment while maintaining a high standard of quality., • Flexibility to work evenings, weekends, and holidays based on event schedules., • A team-oriented mindset with excellent communication skills. At HCW Hospitality, we create incredible experiences for every guest, every time. We build energetic communities that enhance lives, driven by innovation, authenticity, and a deep passion for service. We take pride in doing things right, with a team that’s committed to making every moment count. Build your future with us at HCW Hospitality, where excellence isn’t just expected—it’s celebrated. We’re an equal opportunity employer, committed to fostering an inclusive and diverse workplace.

Job DescriptionBenefits: • Childcare Benefits, • 401(k), • 401(k) matching, • Competitive salary, • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Paid time off, • Training & development, • Tuition assistance, • Vision insurance Compensation: $16.00-$18.00 Core Attributes: Passion for Impact: A heart that beats for children's developmental needs and happiness. Growth Mindset: An unyielding belief in the potential of every child and an innate desire to inspire a lifelong love of learning. Role Responsibilities: Planning, Preparation, and Maintenance of Equipment: Is knowledgeable of state nutritional requirements of children. Plan, post, and follow approved menus that are nutritionally sound, making alternate substitutions as needed. Keep accurate inventory records and place food orders within the center food budget. Chop, cut, prepare, and serve food in amounts based on daily attendance. Serve food at appropriate temperatures and in classroom-safe serving containers. Maintain safe storage of all food, supplies, and equipment in accordance with state/local regulations. Keep accurate meal and snack count records per CACFP guidelines (if applicable). Safety and Sanitary Procedures: Follow all health, hygiene, and safety procedures, including proper lifting and handwashing techniques. Empty and sanitize trash receptacles regularly. Wash and sanitize all dishes and cookware using approved methods. Clean and maintain all kitchen appliances including refrigerators, microwaves, and can openers. Clean counters, shelves, and manage spills as needed. Understand and follow emergency procedures for all relevant scenarios. Additional Responsibilities: Ask for help when needed and maintain a positive attitude. Foster respectful and supportive relationships with regulatory representatives and center staff. Collaborate with other team members to create a harmonious work environment. Handle routine situations with good judgment, flexibility, and positivity. Support group decisions and demonstrate team spirit. Build friendly rapport with families and provide outstanding customer service. Conduct food shopping as necessary and assist in classrooms when needed. Perform other duties as assigned. Qualifications: Educational Background: Must meet state-specific guidelines. High School Diploma/GED required; ECE coursework preferred. Age: Must be at least 18 years of age. Experience: Relevant experience in a licensed childcare facility kitchen, commercial kitchen, public school cafeteria, or equivalent. Compliance: Must meet state-specific guidelines for the role. Certification: Possess a valid food service/handlers permit or license as required by state/local regulations. Health & Safety: Follow all state and federal regulations including immunizations, physicals, and training requirements. Caregiving Skills (Child Interaction): Use sound judgment to identify and address risks in a childcare environment. Ensure children are safe and that their needs (diapering, dressing, grooming, feeding) are met. Model and promote positive social behaviors and strong communication. Support development through engaging, age-appropriate activities. Maintain composure, patience, and professionalism at all times. Physical Resilience: Demonstrate full range of motion to: Stand and walk for extended periods. Lift and carry up to 40 pounds safely. Reach, stretch, climb, stoop, kneel, crouch, or crawl. Store and retrieve food items from shelves at varying heights using stools or ladders. Ability to supervise children by sight and sound. Work portions of the day outdoors in temperatures ranging from 20F to 95F. Maintain alertness and energy to perform all essential job functions. *Reasonable accommodations can be made with supporting documentation.

Job Description Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What’s in it for you Benefits: Full-time roles include: • Comprehensive medical, dental, and vision benefits with several plan options to choose from!, • Generous Paid Time Off and Leave Programs., • Employee referral program Your Impact Performs a wide variety of tasks and operations to prepare and cook food for patients, residents, employees, others as directed, following standard practices and procedures, and complying with regulatory requirements. Responsibilities include: follows standard recipes, production sheets, tallies and ingredient room sheet to achieve nutritious, high quality, cost effective meals and handles food and equipment in accordance with sanitation and safety practices. REPORTING RELATIONSHIPS Reports to: Chef and/or Sous Chef Supervises: N/A ESSENTIAL ACCOUNTABILITIES • Reviews menus and assembles all items needed for preparation., • Follows standard recipes, production sheets, tallies, and ingredient room sheet to achieve nutritious, high-quality, cost-effective meals., • Evaluates food preparation and recommends changes to improve operations., • Maintains equipment and cooking area. Follows kitchen opening/closing procedures., • Handles food and equipment in accordance with sanitation and safety practices., • Orients new Food Service personnel., • Reports repairs and maintenance needs to the Supervisor., • Meets time deadlines for trayline, cafeteria service, and catering., • Utilizes progressive cooking procedures to ensure optimum quality product., • Utilizes appropriate garnishing and food presentation techniques to ensure optimum quality., • Follows daily prep and pull schedules as indicated in guidelines., • Weighs and measures ingredients for the following day's production, keeping food refrigerated as needed and using proper thawing procedures., • Documents supply acquisitions appropriately, both when ordering and removing items from the storeroom. Rotates supplies and maintains an orderly inventory at a minimum per level., • Ensures safety of food prepared by following safe sanitary food handling practices- hot food hot and cold food cold., • Follows specified cleaning procedures for all cooking equipment. Utilizes proper food storage practices- cover, label, and date., • Promote teamwork and quality service through daily communication and coordination with other departments. KNOWLEDGE OF: • Knowledge of cooking methods and procedures, including various types of preparation and related routines., • Familiar with kitchen equipment., • Safe food handling practices: handling food, objects, products, and utensils, • Safe knife/sharp handling skills, • Communication skills are utilized a significant amount of time when interacting with wait staff, cooks, and supervisors., • Foodservice experience with general knowledge of restaurant operations. MINIMUM REQUIRED: • High school diploma/ GED, • Approximately one-year experience in high volume food production, or 3 years’ relevant experience in lieu of education with director approval., • Must have knowledge of cooking methods and procedures, including various types of preparation and related routines., • Familiar with kitchen equipment. MINIMUM REQUIRED: Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. We believe in Diversity, Equity, Inclusion, and Belonging and our mission is to create an inclusive work environment where all employees’ differences are celebrated, their thoughts matter, and everyone feels safe to bring their authentic selves to work.

Job DescriptionDescription: Job Summary: As a Prep & Pantry Cook, you will play a crucial role in ensuring the efficient operation of our kitchen by preparing ingredients, organizing the pantry, and assisting with general kitchen duties. Your dedication to maintaining cleanliness, following recipes, and contributing to a positive work environment will contribute to our goal of delivering exceptional dining experiences to our guests. Duties/Responsibilities: • Food Preparation: Assist in the preparation of food items by accurately measuring and weighing ingredients, cutting, and chopping vegetables, marinating meats, and following recipes and portion guidelines., • Pantry Organization: Maintain an organized and well-stocked pantry by receiving and inspecting deliveries, rotating stock, properly storing ingredients, and notifying the appropriate personnel when supplies need to be replenished., • Equipment and Station Setup: Ensure that all necessary equipment, utensils, and supplies are set up and ready for use by the line cooks and chefs., • Cleaning and Sanitizing: Adhere to the highest standards of cleanliness and hygiene by regularly cleaning and sanitizing workstations, equipment, and utensils. Follow food safety guidelines and maintain a clean and safe kitchen environment., • Inventory Management: Assist in monitoring inventory levels and report shortages to the Head Chef or Kitchen Manager. Help with conducting regular stock counts and maintaining accurate records of inventory usage., • Collaboration: Work closely with the kitchen team to ensure smooth operations and efficient communication. Assist in coordinating timing with other kitchen stations to ensure that all dishes are prepared and served in a timely manner., • Quality Control: Maintain a keen eye for detail and consistently deliver high-quality food by following standard recipes, portion control, and plating guidelines., • Compliance: Comply with all health and safety regulations, company policies, and procedures, including proper food handling, storage, and labeling., • Adaptability: Be flexible and willing to assist in various kitchen duties as assigned, including assisting with line cooking during busy periods or filling in for absent staff members., • Knowledge of food safety and sanitation practices., • Ability to follow recipes accurately and work with minimal supervision., • Strong organizational skills and the ability to multitask effectively., • Excellent attention to detail and the ability to work efficiently under pressure., • Ability to stand for extended periods, lift heavy objects, and work in a hot and noisy kitchen environment., • A positive attitude, team-oriented mindset, and a passion for creating delicious food., • Must have a valid Food Handlers Certification, • Must be at least eighteen years old., • High school diploma or equivalent (preferred)., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job Description SOUS CHEF - Healthcare We are seeking a skilled and passionate Sous Chef to join our culinary team in a fast-paced hospital kitchen. This role supports the Executive Chef in overseeing daily kitchen operations, ensuring high-quality meal preparation, adherence to dietary guidelines, and compliance with food safety regulations. The Sous Chef plays a key role in maintaining efficient workflows, training kitchen staff, and delivering nutritious, flavorful meals to patients, staff, and visitors. Pay range $26.00 - $28.00 per hour Schedule Monday - Friday, days; occasional weekends and evenings. What you will do Culinary Operations & Food Preparation: • Assist in planning and preparing nutritious and well-balanced meals that align with dietary needs, including low-sodium, diabetic, and allergen-sensitive diets., • Supervise food production to ensure consistency in taste, presentation, and portion control., • Collaborate with dietitians and nutritionists to develop patient-specific meal plans., • Lead and support a team of cooks, prep staff, and kitchen assistants, ensuring smooth daily operations., • Train and mentor staff on food preparation techniques, safety protocols, and kitchen efficiency., • Monitor staff performance, ensuring adherence to hospital policies and best practices., • Assist in managing food inventory, ordering supplies, and reducing waste through efficient menu planning., • Work with the Executive Chef to maintain budget control while ensuring food quality., • Culinary degree or equivalent work experience in a high-volume kitchen., • Minimum 3-5 years of experience in a healthcare, institutional, or large-scale food service setting., • Strong knowledge of modified diets, nutrition, and dietary restrictions., • Experience managing kitchen staff and leading a team in a fast-paced environment., • Certification in ServSafe or equivalent food safety training preferred., • Ability to work flexible hours, including weekends and holidays as needed., • Successful candidates must meet eligibility criteria, including the ability to undergo and successfully complete a criminal background check, drug screen, and other health screens, in accordance with applicable State laws and regulations., • Passion for culinary excellence with a commitment to high-quality food service and scratch cooking., • Strong leadership and communication skills to effectively manage kitchen teams., • Ability to multi-task and work under pressure in a high-volume setting. Be part of a mission-driven culinary healthcare team that makes a real impact. Competitive salary and benefits, including medical, dental, and retirement plans. Opportunities for career growth and professional development. A dynamic, fast-paced environment where your culinary skills contribute to patient well-being. Who we are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job DescriptionDescription: Brought to you by Hi Noon Hospitality, the group behind Buck & Rider, Pinyon is a high-end coastal Mediterranean restaurant inspired by the bold, vibrant flavors of the sun-soaked shores of Greece, Spain, and Southern Italy. We highlight the freshest local seafood, prime meats, and seasonal produce: expertly prepared over live fire. Our kitchen is driven by precision, passion, and an obsession with quality. Position Overview: We are seeking an experienced and skilled Cook with a strong background in Mediterranean cuisine and live charcoal cooking. Ideal candidates will have hands-on experience with a Josper charcoal oven or similar solid fuel equipment, and a deep respect for fire-driven cooking techniques. You’ll be part of a fast-paced, collaborative culinary team focused on excellence in execution and presentation. Key Responsibilities: • Prepare and execute dishes with consistency and finesse, particularly those cooked over live charcoal., • Operate and maintain a Josper or comparable charcoal oven with confidence and skill., • Work closely with the Executive Chef and Sous Chefs to execute the daily menu with precision., • Maintain proper food handling, sanitation, and safety standards., • Assist in daily prep, mise en place, and station setup., • Uphold the high culinary standards and seasonal sensibilities of the restaurant., • 1+ years of experience in a professional kitchen, preferably at a high-end restaurant., • Proven experience cooking over live charcoal or open flame., • Experience with a Josper oven or similar solid-fuel cooking equipment is a strong plus., • Familiarity with Mediterranean ingredients, flavors, and techniques., • Excellent knife skills, attention to detail, and a sense of urgency., • Team-oriented with a positive attitude and strong work ethic., • Health benefits for full-time employees, • Competitive pay based on experience, • Opportunities for advancement within a growing concept, • A collaborative and respectful kitchen culture Interested? Sign up on our website to join the Pinyon team — we’re compiling interest now and will reach out when hiring begins. Join a passionate team bringing the fire and soul of Mediterranean coastal cuisine to life. Requirements: E-Verify Requirement: Arizona mandates that all employers use the E-Verify system to confirm the employment eligibility of new hires.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $16 - $20 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture Once hired, you will be trained and tested in your area of expertise to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our kitchen standards and you will contribute and excels in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience in a support/prep cook role., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all preparation method/time, all ingredients and quality standards, appearance, texture, and temperature., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Prep food for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.