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Job Description Experience is a necessity. Please do not apply, if you does not have a proven work history. A person with breakfast experience is preferred but he or She will not be limited to just breakfast. This person will work from 6am to 2:30 pm preparing Breakfast and Lunch.. Please apply @ attention JL or email me at james@jlsmokehouse,com

Job Description We are looking for a sushi chef with experience to join our team.

We are seeking an Executive Chef, an exciting opportunity to be part of the Four Seasons Scottsdale team!. We are looking for an Executive Chef who will provide leadership and management for the hotel's culinary department.

The responsibility of the Grill Cook is to prepare, cook, and serve food items on the grill and to coordinate with the Executive Chef on all daily and special function menus. Follow recipes and/or product directions for preparing, seasoning, cooking and tasting, meats, vegetables, and other grilled

Job Description Position Description Position Title: Executive Chef Department: Food and Beverage – Culinary Reports To: Resort Manager FLSA Designation: Exempt – Salaried Job Summary This position contributes to the success of the property by directing and administering the planning, preparation, production, and control of all culinary operations in support of delivering outstanding guest service and financial profitability. As a culinary specialist, the Executive Chef is expected to be a hands-on leader, delivering the highest standards of quality, overseeing training, scheduling, and motivating the culinary team while serving as a role model and mentor. The Executive Chef oversees all food outlets and catering facilities, as well as stewarding, payroll control, food sanitation, and health inspection initiatives. Job Functions Note: the following duties and responsibilities are not all-inclusive. • Manage daily operations of the culinary team and long-term strategic planning., • Establish goals to maximize Food & Beverage profits and service performance., • Analyze feedback from guests and employees, implement improvements., • Oversee creation and implementation of new menus and individual menu items based on current trends and regional tastes., • Enhance and update dishes through research and guest insights., • Audit food storerooms and maintain consistent product quality in compliance with health codes., • Enforce safety procedures and cleanliness throughout all kitchens., • Responsible for annual food budget and food cost management across the property., • Supervise outlets during peak periods to oversee production flow and presentation., • Monitor staff performance, product quality, and production flow, and drive improvements as needed., • Maintain a positive work atmosphere and effective communication with guests, vendors, and staff., • Hire, train, supervise, and schedule culinary personnel, ensuring productivity, cost control, and operational needs are met., • Maintain high staff morale and a reliable team., • Resolve workplace issues through problem-solving and coaching., • Recommend and implement staffing actions including hiring, promotions, wage adjustments, and terminations., • Coach and counsel staff to encourage ongoing development., • Foster strong working relationships within food and beverage departments. Candidates must possess the following knowledge, skills, and abilities and be able to demonstrate proficiency: • Proficient in knife skills, small wares equipment, and sanitation procedures., • Strong knowledge of weights, measures, cooking techniques, and food products., • Mathematical and analytical skills to manage budgets, payroll, and production control., • Expertise in menu development, marketing insight, cost, and wage control., • Ability to maintain composure and efficiency in high-pressure environments., • Strong interpersonal, organizational, and conflict-resolution skills., • Physical ability to stand for extended periods, lift up to 100 lbs, and work in hot environments., • Strong communication and leadership skills with proven ability to mentor and motivate., • High School Diploma or GED required., • Culinary Degree required., • Minimum 5 years in a kitchen management position., • Prior hospitality and customer service experience required., • Experience with labor and food cost control required.

Job DescriptionJob Description Hillstone Restaurant Group is a privately-held collection of upscale restaurants with 45+ locations in major cities across the country. Some of our more well-known operations are Houston’s, Hillstone, R+D Kitchen, Bandera, East Hampton Grill, South Beverly Grill, Honor Bar, Palm Beach Grill, and White House Tavern. We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation. Newly selected managers will receive 8 weeks of rotational training on-site. Salary: $100,000-$110,000 Responsibilities: • Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes., • Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development, • Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation., • Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness., • Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment., • Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment, • Strong leadership skills with the ability to inspire and motivate a diverse team, • In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations, • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment, • Solid understanding of financial management principles, including budgeting, cost control, and inventory management, • Effective communication skills to liaise with team members, executive chef, and other departments To learn more, visit our website, or read a featured profiles in Bon Appetit magazine and the NY Times: . Benefits: • paid vacation, • comprehensive medical plan Hillstone restaurants can be found across the nation, making relocation flexibility necessary. Additional information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify. Qualifications Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description Job Overview The Kitchen Manager is second in command of our kitchen. You will follow our Executive Chef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities and Duties ● Help in the preparation and design of all food and drinks menus ● Produce high quality plates both design and taste wise ● Ensure that the kitchen operates in a timely way that meets our quality standards ● Fill in for the Executive Chef in planning and directing food preparation when necessary ● Resourcefully solve any issues that arise and seize control of any problematic situation ● Manage and train kitchen staff, establish working schedule and assess staff’s performance ● Order supplies to stock inventory appropriately ● Comply with and enforce sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements · Proven working experience as an executive chef, sous chef and/or kitchen manager in a high-volume kitchen · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication, organization & leadership skills · Keep up with cooking trends and best practices · Working knowledge of various computer software programs (MS Office, restaurant management software, POS) · BS degree in culinary science or related certificate Benefits Offered · Employer Paid Health Insurance: Low-Deductible PPO Plans · Dental, Life & Vision Insurance · Generous Employee + Guest Discounts at all Restaurant Locations · Paid Vacation/Sick Time We use eVerify to confirm U.S. Employment eligibility.

Job Description JOB SUMMARY This position contributes to the Sanctuary on Camelback Mountain success by directing the culinary operations and food quality for the entire resort in the absence of the Executive Chef. The Executive Sous Chef is expected to be a ‘hands-on’ leader maintaining the highest standards of quality to our guests, overseeing training, scheduling and motivating culinary team. This position holds the responsibility for the daily operations of the elements kitchen, as well as, the overall profitability of elements; a focus on living the Sanctuary Commitments and promise to Care Enough to Do It Well 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 · Lead by example in areas of culinary technique and proactive hospitality skills. · Assist whenever or wherever needed to assure timely, smooth, quality service. · Order, receive and store products, and ensure all specifications are met. · Responsible for the overall cleanliness and organization of the kitchen and Camelback Café. · Maintain consistency of product and style with great attention to food quality, taste and presentation. · Help maintain a safe and sanitary work environment in accordance with Arizona Health and Safety codes. · Aid in the concept, creativity, revision and implementation of all menus including costing, specifications and standards. · Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. · Carry out supervisory responsibilities in accordance with organization policies and applicable law. · Ensure all stations are properly staffed. · Supervise and schedule all kitchen staff as it relates to budget and business levels. · Monitor kitchen payroll, and take an active role in ordering product and other administrative tasks. · Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations. · Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff. · Effectively coach and counsel (when appropriate) providing continued staff development. · Maintain high employee morale and a good reliable staff; motivate and train staff. · Cultivate a strong working relationship with the elements service staff, In-Room Dining and Pool outlets, and perpetuate a spirit of teamwork between the kitchen and all service staff. · Ensure that all employees maintain high standards of attire and personal hygiene. · Ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory). · Ensure proper maintenance and care is exhibited by all employees toward equipment. · Embrace and support the resort’s guidelines and procedures. · Maintain good safety habits and report unsafe or hazardous conditions to Security. · Report any equipment in need of repair to the Chief Engineer for service. · Perform additional duties as requested by the Executive Chef. 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. · Ability to drive a van and/or golf cart; must have a clean driving record. · Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented. · Must be able to convey information and ideas clearly. · Ability to work on slippery surfaces, and work well under pressure. · Flexible and long hours may be required on occasion. · 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. · Requires extending arms, bending and stooping to reach materials. · Good communication skills, able to manage and 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. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent. Must possess a Culinary Degree. Current Food Handler’s Card. Related Work Experience Must have 1-3 years experience in a kitchen management position. Experience with hospitality and customer service, preferred. · Experience in baking and pastries. · Must be experienced in the operation of all commercial kitchen equipment.

Job Description Position Overview: Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: • Manages back of house team members, operations and food production for the restaurant and FIREBAR®, • Trains and develops Sous Chef(s), • Provides direction and training to team members by coaching, counseling and providing feedback on job performance, • Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Excellent earning potential, • Participation in monthly Profit-Sharing Plan, • Comprehensive training, • Three weeks paid time off a year, • 401k + company match, • Competitive benefits — Medical, Dental, Vision, & Life Insurance, • New restaurant openings — several growth opportunities for all team members!, • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred Firebirds is an Equal Opportunity Employer.

Job Description JOB SUMMARY This position contributes to the Sanctuary on Camelback Mountain success by directing and administering the planning, preparation, production and control of all culinary operations in the resort's continuing effort to deliver outstanding guest service and financial profitability. As a culinary specialist, the Executive Chef is expected to be a ‘hands-on’ leader delivering the highest standards of quality to our guests, overseeing training, scheduling and motivating the culinary team, serving as a role model and/or mentor. The Executive Chef directs all food outlets and catering facilities, along with overseeing the stewarding department, payroll control and all related food sanitation and health inspection initiatives. A focus on living the Sanctuary Commitments and vision of Where Pride and Compassion Meet 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. • Responsible for day-to-day operations of the culinary team and long-term strategic planning., • Establish goals to maximize Food & Beverage profits and service performance., • Analyze feedback from guests and employees, make judgments and take action to implement suggestions for improvements., • Oversee creation and implementation of new menus and individual menu items for all outlets based on current food trends and regional tastes., • Responsible for enhancing dishes that are presented to guest’s which includes implementing and recommending changes to the dishes as a result of market research., • Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements., • Enforce safety procedures and cleanliness throughout kitchens including walk-ins and reach-ins., • Responsible for annual food budget and food costs resort wide., • Supervise outlets during peak period to oversee production flow and presentation., • Monitor staff performance, product quality and production flow; foster improvement where necessary., • Uphold a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management., • Carry out supervisory responsibilities in accordance with organization policies and applicable law., • Hire, train, supervise, schedule and participate in with chefs, cooks, and other personnel in prepping, cooking, and presenting food in line with productivity standards, cost controls and forecast needs., • Maintain high employee morale and a good reliable staff., • Effectively resolve staff workplace issues through problem resolution and coaching., • Effectively recommend as to hiring, promotions, wage adjustments and disciplinary actions, up to and including, terminations., • Effectively coach and counsel, when appropriate, providing continued staff development., • Cultivate a strong working relationship within the food and beverage departments and perpetuate a spirit of teamwork between them. 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. • Have a working knowledge of knives, knife skills and small wares equipment., • Have a working knowledge of health, safety and sanitation procedures., • Possess a working knowledge of weights and measures and various cooking techniques, • Considerable knowledge of mathematical skills to interpret reports and budgets., • Extensive knowledge of menu development, insight to marketing, cost and wage control., • Thorough knowledge of food products, standard recipes and proper preparation., • Ability to analyze, forecast, and makes judgments based on data to ensure proper payroll and production control., • Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment. Solid interpersonal, organizational, and problem resolution skills., • Required to stand for long periods of time in one area near hot equipment (ovens, etc.)., • Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 100 lbs., • Ability to listen effectively, to speak and write English clearly., • Must be detailed oriented., • Requires extending arms, bending and stooping to reach materials., • Good communication skills, able to manage and motivate people., • Ability to identify, address and resolve conflict., • Able to lead and mentor a team., • Have interpersonal skills to deal effectively with all business contacts., • Maintain a high level of work quality and quantity per resort standards. Education High School Diploma or G.E.D. Equivalent Must possess a Culinary Degree. Current Food Handler’s Card. Related Work Experience Must have 5 years experience in a kitchen management position. Experience with hospitality and customer service required. Have prior experience with labor and food cost control.

Job Description Kitchen Manager 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, • Maintain sanitation and safety standards in the kitchen areaQualifications, • 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 kitchen Manager Hash Kitchen, The UNICORN of restaurant jobs that brings you a QUALITY OF LIFE with PHENOMENAL PAY and WORK-LIFE BALANCE Is seeking a Kitchen Manager who owns the kitchen like a Brunch Boss, no sweet, all Sizzle! What's in it For You, You Ask? • Enjoy EVERY NIGHT OFF!, • Career Growth, • Long term financial compensation, • Health, Dental and Vision, • PTO The Kitchen Manager position comes with a starting salary of $65,000 - $75,000, additional bonus compensation of up to $6,500 (Including long-term incentives), and generous perks and benefits, including health insurance. Job Qualifications • Bachelor's degree or certification from culinary school is preferred, • A minimum of 3 years experience in a similar role As the Kitchen Manager of our brunchery, you will oversee all aspects in the daily running of the Kitchen. You will effectively coach, train and develop your Squad members and create a positive, collaborative work environment. As the Kitchen Manager for Hash Kitchen, you are the mentor and leader that drives and delivers the ultimate customer experience for our Hash Kitchen guests. • Creates weekly cook and dough schedules to accommodate business flow needs, individual staff schedules, and labor targets, • Follows the Hash Kitchen recipe book with exactness and precision, • Leads weekly back-of-house meetings and schedules shift manager & trainer meetings as needed., • Works closely with and trains cooks and other kitchen staff in the preparation, cooking, and presentation of the food to Hash Kitchen standards, • Monitors training processes and meets regularly with trainers to discuss staff member progress and goals, • Leader in quality control, food safety procedures, and restaurant food safety guidelines, • Checks and maintains proper food holding and refrigeration temperature control points., • Monitors and enforces the use of temperature log, • Supervises and coordinates activities of cooks or workers engaged in food preparation, • Maintains back-of-house facilities and equipment to uphold the safety and cleanliness standards of the brand. Communicates with the General Manager when these standards cannot be met for any reason., • Oversees all product orders and products received, • Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures, • Performs other duties as required by upper management Who We Are At Hash Kitchen, breakfast classics are remixed and reimagined! We are a buzzy brunchery with Instagrammable, creative daytime dishes and an exceptional, interactive build-your-own bloody Mary bar. Guests get to customize their cocktail from start to finish with house made bloody Mary mixes, house-infused spirits, and over 50 craft toppings. Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level atmosphere. Complete with social-media-worthy wall art and rotating guest DJ's and turntables on the weekends. WORKING CONDITIONS: Position requires qualified individuals to see, hear and speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods of time; lift up to 50 pounds, bend, stoop and kneel. May be required to work outside in various weather conditions. May be required to work on a computer for extended periods of time, including viewing the screen, using a mouse, manipulating a keyboard with hands, and reaching with arms. May be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment. Must be able to report to work responsive, free from sedatives, and in a non-sedative state. Must disclose prescribed and/or over-the-counter pharmaceuticals that may impair or affect the ability to perform the job's essential functions. Natural and regular stressors occur on the job. Hash Kitchen is an equal opportunity employer and expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description Backed by Y Combinator, CocuSocial is one of the largest marketplace for culinary experience in the US. We empower individual chefs and businesses to host a variety of cooking classes, baking classes, wine tasting workshops and mixology classes. We are growing fast and currently offering service in 26 major cities in the US including New York, San Francisco, LA, Chicago, Austin, Atlanta, Washington DC, Seattle, Philadelphia and San Diego. Our mission is to educate, entertain and bring people together through food and drink. Job Description CocuSocial is one of the premiere culinary experience providers in the US. As a minority founded and owned company, we celebrate diversity and inclusivity of all backgrounds. Our team of Chef Instructors based in 26 different cities across the U.S. and the variety of different cooking classes and experiences offered through our platform reflect our philosophy that through food, we can come together and connect with one another - regardless of differences in culture, ethnicity, religion, or sexual orientation. We are seeking experienced chef instructors to teach live, in-person recreational cooking, baking, and pastry classes. This opportunity is not virtual. This opportunity is available for chefs who are interested in teaching in one of CocuSocial's partner venues (restaurants, hotels, breweries, event spaces). CocuSocial Chef Instructors can expect flexible scheduling, the opportunity to teach recipes and dishes they're passionate about, a supportive team to assist in creating best-selling classes, and competitive compensation. We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Handmade Pasta, Dumplings, Sushi, Cheese Making, French Macarons, Choux Pastry, Doughnuts, Pad Thai, Ramen, Spanish Paella and Spanish Tapas. The instructor will be responsible for leading and organizing the entire class, including purchasing ingredients, setting up, teaching each dish step-by-step in a hands-on manner, and cleaning up. Qualifications -An experienced chef instructor with at least 2 years experience teaching recreational cooking classes -An individual with ServSafe certification or a relevant food handler's license -Authorized to work in the United States -Someone who loves to share his/her/their passion for cooking with other people and help them to learn in a hands-on manner Additional Information This is a part-time contract role with flexible scheduling.

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER • Health, Dental, Vision, and Life Insurance., • 401K with company match., • Paid Vacation, Holidays, and Sick Leave., • Employee Assistance Program, The Director of Culinary Experience (Executive Chef) oversees the community's dining services operations and our residents' dining experience. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES • Responsible for the day-to-day operations and staffing of the community kitchen and dining venues., • Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy., • Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed., • Maintain inventory control of food, beverages, supplies, and equipment., • Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements., • Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending., • Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets., • Ensure resident and family member satisfaction is maintained. Education and certifications: • At least 5 years of hands-on experience in food preparation., • At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service., • Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes., • Experience with restaurant openings is a plus., • Experience with special events and banquets is a plus., • Successful history of building teams and meeting financial goals., • Creativity and experience in menu development., • Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!, • Outstanding communication skills and the ability to motivate., • Compassion for our residents and a strong passion for excellence.

Job DescriptionDescription: WHO WE ARE 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, • Achieve as a Team, • Get Extraordinary Results, • Inspire with Hospitality ABOUT THE EXECUTIVE CHEF ROLE As an Executive Chef, your goal is to meet and exceed company financial results while maintaining a positive work environment, high levels of product quality, cleanliness, productivity, and efficient use of company resources. Additionally, this position performs and enhances the completion of the daily functions of the assigned restaurant through delegation and the development of the culinary managers and teams. TO BE SUCCESSFUL YOU MUST • Deliver an outstanding food experience that guests will remember as unique and fulfilling., • Provide direction, delegate, and trust in your culinary team to complete all prep work, adhere to recipe standards and follow cleanliness guidelines., • You are an inventory BOSS., • Ensures quality and safety of the product in all aspects of production, storage, and presentation., • You are detail-oriented and won’t hesitate to provide financial accuracy of sales, expenses, and inventory., • Work closely with your team to mentor and develop leadership skills., • Guide your team to make the right choices that build trust and get the best results., • Ensure that each shift is staffed with A-Players who know their role., • Communicate to your team their personal development pathway and areas of responsibility., • Document all issues to provide accountability for your team’s actions., • Maintain a professional working relationship with all members that promote a supportive, respectful, and inclusive work environment. WHY YOU’LL LOVE BEING AN EXECUTIVE CHEF • Recognition and rewards for your hard work, • Generous meal benefit program, • Access to Medical, Dental, and Vision Benefits, • Mental wellness and life event management program, • Fitness discount program, • Telehealth services, • 401K with company match, • Paid time off and earned paid sick time, • Company provided Holidays off, • Company-paid life, accidental, and long-term disability benefits., • Paid Parental Leave up to four weeks when eligible., • Competitive base compensation and potential annual 20% bonus paid quarterlyRequirements:, • The position requires 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of service industry management experience. Internal candidates must be in good standing and free of performance issues within 1-year time-period. Combined work experience and education will be considered in decisions., • Associate’s degree in Culinary, Hospitality, Management, or Business preferred., • State Food Handler’s Management Certification is required

Job Description Job Overview The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. Responsibilities and Duties ● Plan and direct food preparation and culinary activities ● Modify menus or create new ones that meet quality standards ● Estimate food requirements and food/labor costs ● Supervise kitchen staff’s activities ● Arrange for equipment purchases and repairs ● Recruit and manage kitchen staff ● Rectify arising problems or complaints ● Give prepared plates the “final touch” ● Perform administrative duties ● Comply with nutrition and sanitation regulations and safety standards ● Keep time and payroll records ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven working experience as a head chef ● Excellent record of kitchen management ● Ability to spot and resolve problems efficiently ● Capable of delegating multiple tasks ● Communication and leadership skills ● Keep up with cooking trends and best practices ● Working knowledge of various computer software programs (MS Office, restaurant management software, POS) ● BS degree in culinary science or related certificate Benefits Offered Employer Paid Health Insurance: Low-Deductible PPO Plans Dental, Life & Vision Insurance Generous Employee + Guest Discounts at all Restaurant Locations Paid Vacation/Sick Time We use eVerify to confirm U.S. Employment eligibility.

Job Description Position Description Position Title: Executive Sous Chef / Chef de Cuisine Department: Food and Beverage – Culinary Reports To: Executive Chef FLSA Designation: Exempt – Salaried Job Summary This position contributes to the success of the property by directing the culinary operations and food quality in the absence of the Executive Chef. The Executive Sous Chef is expected to be a hands-on leader, maintaining the highest standards of quality for guests, while overseeing training, scheduling, and motivating the culinary team. This role carries responsibility for the daily operations of the primary kitchen, as well as overall profitability of the outlets under supervision. Job Functions Note: the following duties and responsibilities are not all-inclusive. • Lead by example in culinary technique and hospitality skills., • Assist as needed to ensure smooth, timely, and high-quality service., • Order, receive, and store products while ensuring specifications are met., • Maintain cleanliness and organization of kitchen facilities., • Ensure consistency of product and style with a focus on food quality, taste, and presentation., • Maintain a safe and sanitary work environment in accordance with health and safety codes., • Support menu development, creativity, revision, and implementation, including costing and standards., • Foster positive communication with guests, vendors, co-workers, and management., • Supervise and schedule all kitchen staff according to budget and business levels., • Monitor kitchen payroll, ordering, and administrative functions., • Recommend staffing actions including hiring, promotions, wage adjustments, discipline, and terminations., • Conduct evaluations and performance appraisals as required., • Provide coaching, counseling, and continued staff development., • Build strong working relationships with service staff and promote teamwork between kitchen and service teams., • Ensure employees maintain high standards of appearance and hygiene., • Provide necessary resources for staff, including supplies, equipment, and inventory., • Ensure proper care and maintenance of equipment., • Report unsafe conditions and equipment needing repair., • Ability to drive company vehicles (van/golf cart) with a clean driving record., • Ability to maintain composure and efficiency in high-stress environments., • Strong interpersonal, organizational, and multi-tasking skills; detail-oriented., • Ability to communicate effectively and convey information clearly., • Physical ability to stand for extended periods near hot equipment and to lift up to 100 lbs., • Ability to work on slippery surfaces and under pressure., • Flexible schedule with availability for long hours, weekends, and holidays., • Strong communication and leadership skills to motivate and manage staff., • High School Diploma or GED equivalent., • Culinary Degree required., • 1–3 years in a kitchen management position., • Hospitality and customer service experience preferred., • Experience in baking and pastries., • Familiarity with all commercial kitchen equipment.

Job Description Fantastic opportunity for an Executive Chef with a growing full service upscale casual restaurant with locations in the Phoenix market. Great quality of life, great pay and bonuses, and No nights! Qualified candidates need a minimum of 3 years experience working in Restaurants in Full Service Upscale Casual kitchens Salaries range from $70k- $80k base plus lucrative Bonus program and benefits Inquiries 100% Confidential Company DescriptionSince 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.

Job Description Position Overview: Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: • Manages back of house team members, operations and food production for the restaurant and FIREBAR®, • Trains and develops Sous Chef, • Provides direction and training to team members by coaching, counseling and providing feedback on job performance, • Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Excellent earning potential, • Attainable bonus paid every other pay period, • Comprehensive training, • Three weeks paid time-off annually, • 401k + company match, • Competitive benefits—Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • 2+ years high volume, full service restaurant experience in an Executive Chef position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience required Firebirds is an Equal Opportunity Employer. Company DescriptionFirebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.Firebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Job Description About Us Westside Concepts opened the first Haymaker restaurant in 2013 in Peoria, AZ. Since then, we have opened 10 more locations, of which we have multiple concepts, including our newest, elevated sports bar and taphouse. While the concepts are all very different, the goal is the same: to be your neighborhood bar or restaurant where you can feel great about bringing family and friends for any and all occasions. We continue to strive to create the highest quality of food as well as unforgettable guest experiences. Our Mission We emphasize high quality delicious food, made with consistency, and served in clean and warm environments. We create an environment where absolute guest satisfaction is our highest priority. We strive to make every team member, whether they continue their career with us or not, better when they leave us. Our passion for food, beverage, service and our guests is unparalleled. Our Values • Commitment to uncompromising values and integrity., • Provide genuine service. Your personal attributes • You are passionate about food, • You take pride in your work, • You are adaptable to a fast-paced environment The Kitchen Manager should be well versed in food costing, managing labor, product freshness and quality, coaching and developing culinary team members, following prep recipes and plating standards. You should be efficient in ordering and inventory maintenance, and comfortable communicating any needs, issues, or concerns with the Regional Executive Chef and Culinary Director. At four Corners Taphouse, our kitchen is the source of our passion and where we endeavor to truly 'wow' our guests. We also pride ourselves in cultivating an incredible workplace culture. Your duties will include • Food Quality and Excellence, • Maintenance of Food Cost and Labor Goals, • Kitchen Team Member scheduling, • Safe food handling and food safety knowledge, • Act as a role model, • Hold team members accountable, • Coach and develop culinary team, • Menu, prep, and line build knowledge, • Follow Operational Systems and SOPs, • Strong teamwork culture, • Responsible cash and card handling, • Must be available nights & weekends, • Cultivate open communication between managers and team members alike, • Interview, hire, & train team members to take on larger roles, • Minimum 3-year kitchen management experience in a high-paced restaurant, • Friendly, warm, and caring attitude, • Always ready to greet with a smile, • Brings a positive, can-do attitude and great work ethic daily, • Thinks and acts quickly in a fast-paced, high-volume environment, • Able to work in a standing position for extended periods of time, • Able to safely lift and easily maneuver trays of food when necessary, • Dependable team player, • Health benefits, • PTO, • Bonus program, • Team member dining program, • Career growth We want to speak with you If you are passionate about food, take pride in your work, and are willing to go the extra mile for our guests and your teams.

Job Description Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? • Industry-Leading Compensation Package, • Up to 25% of the base salary in performance-based bonus potential, • $16K annually in monthly kicker bonus potential, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities • Culinary Leadership & Execution, • Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation, • Execute all line positions when needed and support the kitchen team during peak hours, • Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials, • Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency, • Expedite orders efficiently while maintaining smooth kitchen workflow, • Team Leadership & Development, • Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork, • Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching, • Create and oversee weekly employee schedules, ensuring optimal staffing levels, • Hold monthly kitchen meetings to address team goals, performance, and feedback, • Operational & Financial Management, • Manage food costs, payroll, and inventory, ensuring profitability without compromising quality, • Work closely with the purchasing team to ensure the availability of top-quality ingredients, • Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines, • Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies, • Guest Engagement & Brand Representation, • Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience, • Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers, • 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred), • Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting, • Expertise in kitchen operations, food cost management, and financial accountability, • Strong culinary creativity and menu development skills, • Exceptional leadership, problem-solving, and communication abilities, • Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary, • SERV Safe certification and comprehensive food safety knowledge This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Join the fastest growing Academy of Early Education in the nation where Happy Happens Here! At The Learning Experience, our Cooks are ambassadors of happiness who nourish children with care and intention.Cooks prepare nutritionally balanced, attractive family-style meals for children while helping c

USD Hourly Job Summary: The responsibility of the grill cook is to prepare, cook, and serve food items on the grill and to coordinate with the executive chef on all daily and special function menus.Help in banquets and be flexible with working days or nights.Job Description: Essential Functions Resp

Job Description Arizona Food Pioneer award winning Chef Michael Rusconi of Rusconis American Kitchen is seeking a Sous Chef for his casual fine dining restaurant in Phoenix. If you are passionate about cooking and want to be part of a great team with amazing potential for growth, this is your perfect opportunity to take your career to the next level! Must have COMPLETED THE ASSESMENT QUESTIONS. OPEN AVAILABILITY, CULINARY SCHOOL TRAINING, FINE DINING EXPERIENCE. INSTITUTIONAL EXPERIENCE DOES NOT ATTRACT OUR ATTENTION. WE ARE LOOKING FOR A ROCK STAR COOK WHO WE CAN TRAIN TO BE OUR SOUS CHEF AND EARN AN OWNERSHIP SHARE OF THE RESTUARANT. Must be legal to work in the US for any employer. Qualifications: • Minimum of 3 yrs experience in a fine dining fast paced setting, • Possess leadership, team building and implementation skills, • Exhibit superior technical and natural cooking abilities, • Possess highly-developed knowledge of various culinary styles and mastery of all line level cooking stations, • Passionate, • Curious, • Sincere, • Empathetic, • Social, • Able to work independently with minimal direct supervision, • Organized and detail oriented, • Able to handle multiple tasks and works well in environment with time constraints, • This is a working position. You will work in all areas of the Kitchen, • Create and work a weekly schedule of designated shifts in coordination with other chefs working any / all stations as needed, • Create and manage effective schedule for BOH employees in line with labor cost goals, • Supervise Kitchen operations and set the level of professional expectations, • Coordinate with Executive Sous Chef and Chef for menu development, • Training of newly hired BOH staff and those placed in new positions, • Ongoing training/coaching of all BOH staff, on each aspect of their positions with follow up and periodic performance reviews, • Work to resolve employee performance issues in a timely and positive manner. Asses appropriate discipline as needed in a thorough manner. Seek support as needed from other senior management., • Maintain vendor/supplier ordering and purchasing systems, including effective pars to optimize product quality and use, • Track product usage and variances with accurate monthly inventories, • Source most effective products balancing quality and cost, • Coordinate and ensure timelines off repair and maintenance, • Make certain that exceptional presentation in all areas including: products, displays, uniforms and kitchen facilities are consistently met, • Ensure quality, consistency and timeliness of products being served, • Work to support P&L goals., • Complete daily administrative duties timely and effectively including manager log notes, invoice processing and employee documentation, • Maintain thorough, effective and timely communication with other management personnel, • Follow, teach and enforce excellent food safety and sanitation practices, • Follow, teach and enforce all Company policies and procedures, • Work to maintain a productive and positive work environment and relations with employees, colleagues and business associates. Job Type: Full-time Pay: $50,000.00 - $70,000.00 per year Company DescriptionHighly regarded casual fine dining establishment featuring Contemporary American Cuisine with Food Pioneer Award winning Chef Michael RusconiHighly regarded casual fine dining establishment featuring Contemporary American Cuisine with Food Pioneer Award winning Chef Michael Rusconi

Job DescriptionLocated in Scottsdale, AZ Salary: $20.00-$21.00 Sous Chef - (North Scottsdale, AZ) Compensation: $20-$21 per hour Schedule: Thursday-Sunday, 12:00 PM - 10:00 PM Environment: Supportive, collaborative, and low-stress kitchen atmosphere Position Overview We are seeking a dedicated Sous Chef to join our airline catering team in North Scottsdale. This role is ideal for someone who thrives in a positive, team-oriented environment and values work-life balance. You will assist the Executive Chef in preparing high-quality meals for airline clients, ensuring consistency, safety, and presentation standards are met. Key Responsibilities • Assist in designing and preparing meals for airline customers, following established menus and specifications, • Supervise and support kitchen staff, fostering a calm and collaborative work environment, • Ensure food safety and sanitation protocols are strictly followed throughout each shift, • Manage daily food production, including hot and cold kitchens, for quality and consistency, • Oversee inventory, ordering, and receiving of supplies as needed, • Maintain cleanliness and organization of the kitchen area, • Collaborate with the Executive Chef to optimize workflow and minimize stress, • 1-3 years of experience as a Chef or Sous Chef (airline or catering experience preferred but not required), • Culinary Arts certification or Associate's degree preferred, • Strong knowledge of food safety, kitchen equipment, and cooking techniques, • Excellent communication and leadership skills, • Ability to work efficiently and calmly under time constraints #1737 Express Office: Scottsdale 15227 North 87th Street Unit 115 Scottsdale, AZ 85260

Job Description Assistant General Manager Scottsdale, AZ | $60,000 – $70,000 | Competitive Benefits We are Scottsdale’s new elevated neighborhood restaurant, where modern American cuisine meets the flavors of the Mediterranean. Our menu is inspired by the spice markets of Marrakesh, the coasts of Southern Italy, the Iberian Peninsula, and the mountains of Asturias — a journey that reflects the heritage of our chef-owner’s family. We believe in creating a restaurant that is both refined and approachable, where every guest feels at home and hospitality is our love language. The Role: Assistant General Manager We are seeking a passionate and experienced Assistant General Manager (AGM) to help lead our front-of-house team and ensure smooth, elevated service. The AGM will work closely with ownership and the General Manager to uphold Heritage’s culture, train and inspire staff, and create memorable experiences for our guests. Responsibilities • Support the GM in daily operations and lead the front-of-house team., • Foster a culture of hospitality, teamwork, and accountability., • Train and mentor service staff on food, wine, and cocktail knowledge., • Oversee scheduling, floor plans, and shift management., • Ensure excellence in guest experience, from greeting to farewell., • Collaborate with the Executive Chef on menu rollouts, pairings, and staff training., • Maintain high standards of cleanliness, safety, and compliance., • Assist with inventory management, cost controls, and reporting., • Act as manager-on-duty in the GM’s absence. Qualifications • 3+ years of leadership experience in upscale casual or fine dining., • Strong knowledge of wine, spirits, and service standards., • Proven ability to train, develop, and inspire a team., • Excellent communication and problem-solving skills., • Passion for hospitality and creating memorable guest experiences., • Ability to thrive in a fast-paced, high-volume environment. Why Join Us? • Competitive salary $60,000–$70,000 depending on experience., • Comprehensive benefits package (medical, dental, vision)., • Dining discounts and perks., • Professional development in a chef-driven, community-focused restaurant., • Be part of a passionate team shaping one of Scottsdale’s most exciting new dining destinations. How to Apply Please submit your resume to #ZRDH

Job Description Toca Madera re-imagines traditional Mexican cuisine by taking a modern approach pairing locally-sourced ingredients with bold flavors. Our menu is designed to offer an array of options for every eater. Our signature farm-to-glass cocktails use only fresh, seasonal ingredients and our dynamic bar program offers a vast selection of the finest tequilas and mezcals, as well as a rotating selection of wines from across the globe. At Toca Madera, we've thoughtfully curated all the elements of the restaurant to elicit an unmatched sensory experience. From our visually stunning design and seductive music to our award-winning menu, let Toca Madera transport you to a world that’s both modern and timeless. Mission Responsible for assisting the General Manager with the overall operation of a single restaurant as well as overseeing Back of House functions. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Reports to General Manager Outcomes & Operational Duties * Assist with recruiting, including but not limited to interviewing, hiring, training, development and retention of qualified employees. * Identify, train and develop key employees for growth, advancement and promotion. * Become proficient in all job functions of both front and back of house employees. * Have thorough understanding of and practice the Employee Handbook, employee benefits, and company philosophies. * Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations. * Communicate repair and maintenance needs to the General Manager and/or appropriate repair source. * Become proficient in the use of all restaurant computer equipment * Clear understanding of BOH operations. Day to Day Management * Direct and supervise employees on a daily basis in a fair and dignified manner. * Assist GM with training, coaching and development of management team in areas including: Systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques. * Identify, address, and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to Noble 33 procedures. * Authorize comps and voids for all service personnel. * Address customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to their needs with patience and courtesy. Inventory & Labor Management * Ensure proper pars and inventory management systems are in place, keep active/running total/par * Manage labor dollars, controlling overtime and labor % according to budget. * Ensure anti-theft measures are in place for all COGs supplies * Ensure accurately monthly inventory is completed and turned in on time * Perform departmental Labor cost analysis and oversight Financial Controls * Become proficient in and assist the General Manager with all restaurant financial procedures. * Weekly completion of Contractor Payroll * Bi-weekly completion of Restaurant Payroll Qualifications * A minimum of 3 years in a supervisory level. * A minimum of 3 years experience in a Full Service Dining Experience * Exhibit strong multitasking abilities and managerial ability * Posses a diligent work ethic and shows a sense of urgency * Maintain a clean and professional appearance * Display the ability to forecast and anticipate the needs of our guests and team * Strong knowledge in cocktails, spirits and wine is a plus. * Available to work nights, weekends and holidays. * Must be able to stand for the duration of shifts. We use eVerify to confirm U.S. Employment eligibility.

Job Description Assistant General Manager Hash Kitchen, The UNICORN of restaurant jobs brings you a QUALITY OF LIFE with PHENOMENAL PAY and WORK-LIFE BALANCE. • Enjoy EVERY NIGHT OFF!, • Career Growth, • Long term financial compensation, • Health, Dental and Vision, • PTO Job Qualifications • Be at least 18 years of age, • High school diploma or GED, • 2 to 3 years of management experience in business or food & beverage Do you love to mentor and help others be successful in their career? If so, this might be your dream job! As the Assistant General Manager of our brunchery, you will assist the General manager in all aspects and daily operations. • Coach, and develop your Squad members and make them feel valued, • Learn how to manage cost of goods, P&L management and Labor efficiencies, • Maintain high standards of food quality and food safety, • Ensure the restaurant’s efficient and profitable business performance, • Optimal utilization of staff and resources Breakfast classics are remixed and reimagined at Hash Kitchen, a buzzy brunchery with Instagrammable, creative daytime dishes and an exceptional, interactive build-your-own Bloody Mary bar where guests can customize their cocktail from start to finish with house made Bloody Mary mixes, house-infused spirits, and over 50 craft toppings. The innovative concept combines chef-driven food and an elevated cocktail program with a next-level, brunch-centric atmosphere complete with social-media-worthy wall art and rotating guest DJ's and turntables on the weekends. WORKING CONDITIONS: Position requires qualified individuals to see, hear and speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods of time; lift up to 50 pounds, bend, stoop and kneel. May be required to work outside in various weather conditions. May be required to work on a computer for extended periods of time, including viewing the screen, using a mouse, manipulating a keyboard with hands, and reaching with arms. May be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment. Must be able to report to work responsive, free from sedatives, and in a non-sedative state. Must disclose prescribed and/or over-the-counter pharmaceuticals that may impair or affect the ability to perform the job's essential functions. Natural and regular stressors occur on the job. Hash Kitchen is an equal opportunity employer and expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy. We use eVerify to confirm U.S. Employment eligibility.

Job Description Attention all Graphic Designers! As we continue to expand, we are seeking talented individuals in the fields of graphic design to join our dynamic team. If you're passionate about creating visually stunning and engaging content, we'd love to hear from you! A Little About Us The Maggiore Group creates and operates high-quality, innovative culinary concepts across Arizona. Co-founded by Celebrity Chef Joey Maggiore, Cristina Maggiore, and partner Flora Tersigni, The Maggiore Group has grown into an award-winning restaurant group known for exceptional cuisine, ambiance, and service. Our portfolio includes a variety of brands such as The Rosticceria, The Mexicano, The Italiano, and many more exciting ventures. Graphic Designer • Create visually engaging designs for a variety of mediums, including menus, signage, promotional materials, and digital content for social media., • Ensure all designs align with The Maggiore Group's brand identity and aesthetic., • Collaborate with the marketing and creative teams to produce materials that support restaurant promotions, events, and new concept launches., • 2+ years of experience in graphic design, preferably in the restaurant, hospitality, or food service industry., • Proficiency in Adobe Creative Suite (Illustrator, Photoshop, InDesign)., • Strong understanding of visual branding, typography, and layout design., • Ability to multitask and meet deadlines in a fast-paced environment., • Knowledge of print production and digital media standards., • Experience creating designs for restaurant menus, promotional materials, and event collateral is a plus.General Qualifications for All Roles:, • Proven experience in content creation, social media, or marketing roles., • Creative mindset with strong communication and collaboration skills., • Ability to multitask, stay organized, and meet deadlines in a fast-paced environment.Benefits:, • Employer-paid health insurance (low deductible PPO plans)., • Dental, life, and vision insurance., • Generous employee and guest discounts at all restaurant locations., • Paid vacation and sick time. We use eVerify to confirm U.S. Employment eligibility.

Job Description General Manager Hash Kitchen, The UNICORN of restaurant jobs that brings you a QUALITY OF LIFE with PHENOMENAL PAY and WORK-LIFE BALANCE is seeking a General Manager who can drive excellence, one brunch at a time. What’s in it for you, you ask? • Enjoy EVERY NIGHT OFF!, • Career Growth, • Long term financial compensation, • Health, Dental and Vision The General Manager position comes with a starting salary of $75,000 - $85000 depending on experience. Additional bonus compensation up to $13,000, and generous perks and benefits. Job Qualifications • Be at least 21 years of age, • 5 years of High-Volume, Full-Service restaurant management experience, • High school diploma or GED, • ServSafe certificate, • Food Managers permit, • Valid driver’s license, • P&L management experience, • Extraordinary attention to detail, • Excellent verbal and written communication, • Collaborative, growth mindset and partnership-oriented, • Ability to motivate, train, develop and provide career growth for your employees As the General Manager of our brunchery, you will oversee in all aspects of daily operations. You will effectively coach, train and develop your Squad members and create a positive, collaborative work environment. As the General Manager for Hash Kitchen, you are the mentor and leader that drives and delivers the ultimate customer experience for our Hash Kitchen guests. • Oversee the execution of the Hash Kitchen brand daily, • Serve as the point of contact for all customer service matters., • Oversee the execution of quality food following proper procedures and Hash Kitchen standards, • Assess and communicate the hiring needs of the store. Follow hiring processes for all employees according to mandatory guidelines., • Complete all new hire paperwork/onboarding according to the necessary deadlines., • Train employees professionally and profitably by applying Hash Kitchen policies and procedures. Identify areas of improvement and provide one-on-one mentoring. As needed, administer and document verbal warnings, write-ups, and Performance Improvement Action Plans., • Demonstrate experienced knowledge of all menu items, • Lead monthly meetings with all employees, • Troubleshoot store profitability by monitoring daily and weekly sales and cost control figures., • Organize the restaurant following proper food rotation and cleanliness procedures, • Order all food, paper, chemicals, and other supplies as needed to run the store, • Record and organize store invoices, • Create weekly staff schedules to fit the scheduling forecast and needs of the restaurant, • Ensure all employees follow proper policies and procedures, • Follow all company standards for health, safety, sanitation, and security., • Send weekly update reports to the District Manager. Who We Are At Hash Kitchen, breakfast classics are remixed and reimagined! We are a buzzy brunchery with Instagrammable, creative daytime dishes and an exceptional, interactive build-your-own bloody Mary bar. Guests get to customize their cocktail from start to finish with house made bloody Mary mixes, house-infused spirits, and over 50 craft toppings. Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level atmosphere. Complete with social-media-worthy wall art and rotating guest DJ's and turntables on the weekends. WORKING CONDITIONS: Position requires qualified individuals to see, hear and speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods of time; lift up to 50 pounds, bend, stoop and kneel. May be required to work outside in various weather conditions. May be required to work on a computer for extended periods of time, including viewing the screen, using a mouse, manipulating a keyboard with hands, and reaching with arms. May be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment. Must be able to report to work responsive, free from sedatives, and in a non-sedative state. Must disclose prescribed and/or over-the-counter pharmaceuticals that may impair or affect the ability to perform the job's essential functions. Natural and regular stressors occur on the job. Hash Kitchen is an equal opportunity employer and expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy. We use eVerify to confirm U.S. Employment eligibility.

Job Description The modern-casual meatball and butchery-inspired concept is the first of its kind to launch in Phoenix. Brought by visionaries and operators of Tomaso's, Hash Kitchen, The Mexicano, and The Sicilian Baker. The Sicilian Butcher is a chef-driven neighborhood restaurant developed by celebrity chef Joey Maggiore. Requirements • 2+ YEARS of HIGH VOLUME FULL-SERVICE restaurant management experience, • Willing to go the extra mile to satisfy every need of our guests., • Be at least 21 years of age, • High school diploma or GED, • Basic experience with Microsoft Suite A Day in The Life The Assistant General Manager assists the General Manager in accountability for the store’s performance and requires strong organizational and communication skills to drive our commitment to excellent guest service and high-quality dining! Overall responsibilities include team leadership and motivation, financial management, guest satisfaction, and administrative tasks. • Oversee coordination of the entire restaurant operation, including front-of-house and back-of-house, • Deliver superior guest services and ensure absolute customer satisfaction, • Respond efficiently to customer complaints, • Enforce and offer the best quality of products possible, • Organize and supervise shifts, • Appraise personnel’s performance and provide feedback to keep them upbeat and productive., • Estimate consumption, forecast requirements, and maintain inventory, • Track compliance with sanitation and safety rules and regulations, • Control costs and cut waste, • Successfully promote and publicize the brand, • Nurture a positive working environment and lead by example as a restaurant supervisor., • Track operations and start corrective actions, • Ensure all employees follow proper policies and procedures, • Have a vast knowledge of The Sicilian Butcher's history, • Follow all company standards for health, safety, sanitation, and security., • Adhere to all policies and procedures as outlined in the employee handbook. We use eVerify to confirm U.S. Employment eligibility.