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Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities Job Summary We are seeking a Line Cook to join the team at our busy bar. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. 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, • Fulfill tickets in an appropriate time/manner while working alone Qualifications: • Previous experience in a similar role, • ServeSafe or Food Handler’s 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 Description We are looking for a Cook to prepare food to specifications for menu. Cook duties will consist executing daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, slicing meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • 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 practicesCompany DescriptionLocal Sports Bar & Grill, LIVE Country Music & Awesome Breakfast - Come check us out!Local Sports Bar & Grill, LIVE Country Music & Awesome Breakfast - Come check us out!

Job Description Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. Must be able to work late hours. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • 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 Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s 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, • Must be able to work with others.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant/food manufacturing business. In this position, you will be responsible for using high-quality ingredients to prepare delicious foods for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for customers. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Prepare food and present it in an appealing manner, • Set up the kitchen with necessary tools and equipment, • Follow instructions to create and package high quality, healthy Mediterranean foods and dips, • Work well with others and share tasks with other team members, • 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 Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • 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, • Good knife skills, • Ability to follow recipes and understand and follow directions

Job Description Sel Bistro is looking for a seasoned line cook with at least 2 years' experience working a higher end hot line. Must be able to multitask and work efficiently in a fast-paced environment. Follow recipes according to the executive chef's direction. Company DescriptionSel Bistro represents our next chapter: A lively, modern bistro by Chef Branden Levine, where the food remains exceptional, but the experience is more relaxed, social, and free-spirited. We've moved away from multi-course prix fixe dining and white tablecloths — but kept everything guests loved most: outstanding food, genuine hospitality, and a sense of occasion. Our new à la carte menu gives guests the freedom to dine their way — whether they're sharing a few plates with friends or enjoying a full evening around the table.Sel Bistro represents our next chapter: A lively, modern bistro by Chef Branden Levine, where the food remains exceptional, but the experience is more relaxed, social, and free-spirited. We've moved away from multi-course prix fixe dining and white tablecloths — but kept everything guests loved most: outstanding food, genuine hospitality, and a sense of occasion. Our new à la carte menu gives guests the freedom to dine their way — whether they're sharing a few plates with friends or enjoying a full evening around the table.

Job Description Job Title: Prep Chef / Line Chef Location: Scottsdale, Arizona About Us: Jamie’s Bottle Shop is more than just a wine shop—it’s a destination where exceptional wine meets warm hospitality and thoughtfully crafted food. With over 700 curated wines, a slice-to-order charcuterie counter, and a menu of small bites designed to complement our wines, we aim to create an inclusive space where guests can explore and enjoy the perfect pairing of wine and food. We’re looking for a Prep Chef / Line Chef to join our team and help bring our culinary offerings to life. This role is ideal for someone passionate about high-quality ingredients, loves working in a collaborative kitchen environment, and takes pride in creating dishes that enhance the overall guest experience. About the Role: The Prep Chef / Line Chef will play a key role in ensuring our kitchen runs smoothly. From preparing ingredients to executing dishes during service, you’ll be responsible for maintaining the high standards of quality and presentation our guests expect. Key Responsibilities: • Prepare and organize ingredients for the day’s service, including slicing meats and cheeses for charcuterie boards., • Assist with food preparation and cooking according to recipes and established guidelines., • Plate and present small bites and charcuterie boards with consistency and attention to detail., • Maintain a clean and organized workspace, ensuring all kitchen areas meet health and safety standards., • Support the kitchen team during service by efficiently executing orders., • Assist with inventory management, including receiving and storing deliveries., • Communicate effectively with the front-of-house team to ensure smooth service. What We’re Looking For: • Experience: 1+ year of experience in a professional kitchen, or a strong willingness to learn in a fast-paced environment., • Culinary Skills: Basic knife skills and knowledge of food preparation techniques., • Attention to Detail: A commitment to quality, consistency, and beautiful presentation., • Team Player: A positive attitude and a willingness to support the team wherever needed., • Organization: Ability to manage time and tasks efficiently during prep and service., • Flexibility: Comfortable working evenings, weekends, and during events as needed. What We Offer: • Competitive hourly wage plus tips., • Access to Health, Dental and Vision., • Continued Education and Training., • Opportunities to grow and learn, including exposure to wine and food pairings., • Employee discounts on wine and café items., • A supportive, team-oriented work environment where your contributions are valued. How to Apply: If you’re excited about working in a fast-paced, creative kitchen and want to be part of a team that values quality and hospitality, we’d love to hear from you! Please submit your resume and a brief cover letter sharing why you’re interested in joining Jamie’s Bottle Shop. Equal Opportunity Employer: Jamie’s Bottle Shop is an equal opportunity employer committed to fostering an inclusive and diverse workplace. Company DescriptionNestled in the heart of Old Town Scottsdale, Jamie’s Bottle Shop is an intimate, European-inspired café and retail space dedicated to the artistry of winemaking. We offer a curated selection of over 1,000 wine labels—from everyday favorites to rare, collectible gems—alongside rotating wine flights and a seasonal selection of wines by-the-glass. Rooted in humility, hospitality, and community, our mission is to create a welcoming space where wine connects people and sparks conversation. We make exceptional wine accessible to everyone, whether they are discovering a new favorite or expanding a collection. Through our three-tier wine club and educational events hosted in our private “Champagne Room” by our in-house Advanced Sommelier, we aim to make every guest experience inspiring. We are always looking for passionate, hospitality-driven individuals to join our team and help us uphold this mission.Nestled in the heart of Old Town Scottsdale, Jamie’s Bottle Shop is an intimate, European-inspired café and retail space dedicated to the artistry of winemaking. We offer a curated selection of over 1,000 wine labels—from everyday favorites to rare, collectible gems—alongside rotating wine flights and a seasonal selection of wines by-the-glass.\r\n\r\nRooted in humility, hospitality, and community, our mission is to create a welcoming space where wine connects people and sparks conversation. We make exceptional wine accessible to everyone, whether they are discovering a new favorite or expanding a collection. Through our three-tier wine club and educational events hosted in our private “Champagne Room” by our in-house Advanced Sommelier, we aim to make every guest experience inspiring. We are always looking for passionate, hospitality-driven individuals to join our team and help us uphold this mission.

Job Description Los Milics Vineyards – Scottsdale Tasting Room Position Overview Los Milics Vineyards is seeking a talented and passionate Chef to lead the culinary program at our new Scottsdale Tasting Room. This role is responsible for creating an exceptional food experience that complements our award-winning wines while maintaining the highest standards of quality, consistency, and hospitality. The ideal candidate is an organized and hands-on culinary leader who thrives in a collaborative environment. This position is responsible for leading daily kitchen operations, mentoring team members, developing seasonal menus, maintaining operational excellence, and working closely with winery leadership to create memorable guest experiences. Primary Responsibilities Culinary Leadership • Lead all daily kitchen operations, ensuring consistent execution and exceptional food quality., • Prepare and present menu items with precision, creativity, and attention to detail., • Develop seasonal menus and specials that complement the Los Milics wine portfolio., • Maintain consistency in recipes, plating, and portion standards., • Foster a positive, professional, and team-oriented kitchen culture. Team Development • Recruit, train, mentor, and support kitchen staff., • Schedule kitchen employees to meet operational needs while maintaining labor goals., • Establish clear expectations and provide ongoing coaching and performance feedback., • Promote teamwork, accountability, cleanliness, and professionalism throughout the kitchen. Kitchen Operations • Manage food ordering, receiving, inventory, and vendor relationships., • Monitor food costs and identify opportunities to improve efficiency while maintaining quality., • Minimize waste through thoughtful purchasing, production planning, and cross-utilization., • Ensure proper maintenance and organization of kitchen equipment and workspaces. Food Safety & Compliance • Maintain the highest standards of food safety, sanitation, and cleanliness., • Ensure compliance with all local, state, and federal health regulations., • Oversee proper food handling, storage, labeling, and temperature controls., • Maintain accurate cleaning schedules and food safety documentation. Collaboration • Partner closely with the tasting room leadership team to deliver seamless hospitality experiences., • Collaborate with winery leadership on menu planning, special events, wine dinners, and seasonal programming., • Support private events, wine club experiences, and promotional activities as needed., • Work with front-of-house staff to ensure knowledgeable food and wine pairings and exceptional guest service. Operational Excellence • Monitor kitchen performance, labor efficiency, and food quality., • Maintain organized inventory systems and accurate ordering procedures., • Assist in establishing operational procedures that improve consistency and efficiency., • Continuously evaluate opportunities to enhance the guest dining experience. Qualifications • Previous experience as a Chef or culinary leader in a restaurant, winery, or hospitality setting., • Strong culinary skills with a passion for seasonal, ingredient-driven cuisine., • Experience managing kitchen operations, food costs, purchasing, and inventory., • Knowledge of food safety regulations and kitchen sanitation standards., • Proven ability to lead, coach, and develop a high-performing culinary team., • Excellent organizational, communication, and problem-solving skills., • Ability to work efficiently in a fast-paced environment while maintaining exceptional quality., • Wine knowledge is appreciated, and an interest in learning about Arizona wine is encouraged. Schedule This is a full-time position requiring flexibility, including evenings, weekends, holidays, and special events. Growth Opportunities Los Milics Vineyards is a growing hospitality and wine company committed to promoting from within whenever possible. As our culinary and hospitality programs continue to expand, team members who demonstrate leadership, creativity, and operational excellence will have opportunities for increased responsibility and career advancement. Additional Expectations At Los Milics Vineyards, we value leaders who are collaborative, adaptable, and invested in the success of the entire team. This position is expected to contribute beyond the responsibilities outlined above, taking initiative and supporting the overall operation whenever needed. We believe exceptional guest experiences are created through teamwork, attention to detail, and a shared commitment to excellence. Job Type: Full-time Work Location: Scottsdale, Arizona (In Person) Company DescriptionLos Milics Vineyards is an award-winning Arizona winery dedicated to crafting exceptional wines and creating memorable hospitality experiences. With tasting rooms, vineyard accommodations, and culinary programs designed to showcase the beauty of Arizona wine country, we believe that great wine is best enjoyed through genuine hospitality, thoughtful food, and meaningful connections.Los Milics Vineyards is an award-winning Arizona winery dedicated to crafting exceptional wines and creating memorable hospitality experiences. With tasting rooms, vineyard accommodations, and culinary programs designed to showcase the beauty of Arizona wine country, we believe that great wine is best enjoyed through genuine hospitality, thoughtful food, and meaningful connections.

Job DescriptionDescription: Hi Noon Hospitality is launching a first-of-its-kind 3,500 sq ft seafood butchery and fish market concept adjacent to our flagship location in Phoenix — and we’re looking for the person to run it. The space is ready. We’re targeting a mid-November opening, and we’ll open when we find the right person. This is not a chef role. This is a procurement, yield, and operations role for someone who deeply knows fish, loves numbers and efficiency, and can run a business independently. Think of it as your own seafood distribution company — backed by an established and growing hospitality group. You’ll buy all the seafood for our group's seven Phoenix-area locations, fabricate and portion it in our butchery, price and invoice each location, and run a retail fish market and sushi counter open to the public. If you’ve owned a butchery, managed a fishery, or have ever thought about doing it yourself — this is your opportunity. Benefits: • Highly competitive compensation commensurate with experience, • Medical, Dental and Vision benefits, • Company paid life insurance policy, • Generous monthly dining comp at all our restaurants, • Opportunities for advancement within an innovative and growing brand, • Employee referral program, • Strong company culture of respect and teamwork Day in the Life: • Procure all seafood for every Hospitality Group location across the Phoenix metro area — you own the buying, • Negotiate with suppliers and distributors on pricing, volume, and delivery to maximize quality and margin, • Fabricate, portion, and break down whole fish and shellfish with precision — and lead your team to do the same, • Track yield on every product — yield and portion efficiency are central to how this operation makes money, • Price seafood and invoice each Hospitality Group location for product received through the company’s intercompany transfer program, • Manage the fish market P&L: purchasing costs, yield, retail revenue, internal transfer revenue, COGS, and labor, • Operate and grow the retail fish market and sushi counter, open to the public, • Maintain exceptional organization across purchasing, receiving, storage, and distribution, • Use Excel and internal systems to manage inventory, invoicing, and financial reporting, • Lead a small team: one salaried assistant and hourly staff, • Serve as the internal seafood educator for all Hospitality Group culinary teams across the valley, • Report directly to our COO Requirements: Requirements: • 3+ years of hands-on fishmonger, seafood butchery, or seafood procurement experience, • Deep knowledge of fish and shellfish — species, yield, fabrication, sourcing, seasonality, and storage, • This is not a chef role — culinary background is a plus, but numbers, efficiency, and operations must come first, • Strong proficiency in Excel and comfortable working with invoicing and inventory systems, • Solid understanding of purchasing economics: yield, COGS, margin, and cost-per-portion, • Ability to independently run a business — self-directed, organized, and accountable, • Experience owning, managing, or operating a butchery, fishery, or specialty food operation is a major plus, • Experience managing a small team, • Warm, approachable, and passionate about what you do — guests and teammates will feel it, • Multi-entity or intercompany accounting experience is a bonus!

Job Description Overview Start or Take the next step in your career with a team that truly cares. Join a team that thrives in creating individual person-centered treatment plans, sees a better way for healthcare by being patient advocates, follows evidenced-based clinical practices, cares for people holistically, improves continuity of care and provides nurturing surroundings that encourage and inspire. Work alongside other healthcare professionals in a team-centric environment. The Occupational Therapist instructs, motivates, and assists patients in learning and improving activities of daily living under the supervision of the Rehab Director. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities -Provides treatment in accordance with established standards of practice.•Conduct screenings of guests newly admitted to the facility.•Coordinates treatment plan with guest, family, and other team members.•Implements and conducts treatment as outlined in the treatment plan.•Monitors guest’s response to intervent Qualifications -Current OT license through the State Board of Occupational Therapy required.•A minimum of 2 years OT experience required.•Valid driver's license with proof of insurance in accordance with state requirements. 100% travel required.

Job Description Overview Start or Take the next step in your career with a team that truly cares. Join a team that thrives in creating individual person-centered treatment plans, sees a better way for healthcare by being patient advocates, follows evidenced-based clinical practices, cares for people holistically, improves continuity of care and provides nurturing surroundings that encourage and inspire. Work alongside other healthcare professionals in a team-centric environment. The Certified Occupational Therapist Assistant (COTA) is responsible for providing Occupational Therapy services to patients on an intermittent basis in their place of residence. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Comprehensive Benefits: Access to comprehensive benefit coverage plans to ensure your health and well-being are prioritized. Generous PTO: Enjoy ample paid time off to recharge and pursue personal endeavors, fostering a healthy work-life balance. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities • Assist in the treatment, program planning and implementation, related documentation, and communication while functioning under the supervision of the Occupational Therapist., • Monitors guest’s response to intervention and consults with Occupational Therapist if modification is required. Qualifications • Must currently hold COTA license., • Associates degree in Occupational Therapy from an accredited program., • A minimum of 1 year experience in a Skilled Nursing setting preferred., • Level One Fingerprint Clearance Card and CPR certification required.

Job Description Overview Elevate your career with a team that truly cares. Join a company that sees a better way for healthcare by being patient advocates, following evidenced-based clinical practices, caring for people holistically, improving continuity of care and providing nurturing surroundings that encourage and inspire. The Registered Nurse utilizes the nursing process to provide for optimum quality and continuity of nursing care to patients in the comfort of their home. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Comprehensive Benefits: Access to comprehensive benefit coverage plans to ensure your health and well-being are prioritized. Generous PTO: Enjoy ample paid time off to recharge and pursue personal endeavors, fostering a healthy work-life balance. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities • Demonstrates the core nursing competencies established by the agency to ensure effective and efficient care on an ongoing basis.• Makes the initial evaluation visit and regularly reevaluates the patient’s nursing needs.• Initiates the plan of care and necessary revisions.• Provides those services requiring substantial specialized nursing skills.• Initiates appropriate preventive and rehabilitative nursing procedures.• Prepares clinical and progress notes for each patient visit and summaries of care conferenceson his/her patients in a timely manner as per Agency policy. Qualifications -Prior to date of hire, must hold a current, valid RN license or temporary RN license through the State Board of Nursing, or hold a compact RN license. Must maintain valid licensure to practice as a RN.•CPR required.•A minimum of one(1) year recent, verifiable experience as a licensed RN.•Recent licensed experience in LTC/SNF/Rehab strongly preferred.

Job Description Overview Elevate your career with a team that truly cares. Join a company that sees a better way for healthcare by being patient advocates, following evidenced-based clinical practices, caring for people holistically, improving continuity of care and providing nurturing surroundings that encourage and inspire. The Resource Nurse is responsible for the coordination of clinical activities through developing and sustaining an environment that promotes excellence in clinical practice and customer service, while striving for optimal efficiency, productivity and utilization of all resources. Utilizes the nursing process, leadership skills and current evidence based clinical knowledge to assess the health needs of guests, collaborate with health team members to coordinate guest care, anticipates outcomes of nursing interventions, and sets criteria for the quality of patient care. Resource Nurse may also assume other duties as a licensed nurse, as necessary. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Comprehensive Benefits: Access to comprehensive benefit coverage plans to ensure your health and well-being are prioritized. Generous PTO: Enjoy ample paid time off to recharge and pursue personal endeavors, fostering a healthy work-life balance. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities • Works within the interdisciplinary team structure to complete the guest’s initial Plan of Care at the time of admission., • Assist with the planning, implementation and evaluation of the guest care area/unit orientation., • Utilizes material, equipment and time in a safe, beneficial, and cost-effective manner., • May perform other duties as assigned. Qualifications • A graduate of an accredited school of nursing., • Prior to date of hire, must hold a current, valid nursing license (Licensed Practical Nurse or Registered Nurse) through the Arizona State Board of Nursing, or hold a compact RN or LPN license. Must maintain valid nursing licensure throughout the course of employment., • CPR certification required at time of hire., • Fingerprint Clearance Card required., • Must have a minimum of three (3) years LPN experience in an LTC/SNF/Rehab setting., • If an LPN, the ability to obtain RN licensure through the AZ State Board of Nursing within six (6) months to one (1) year of hire, is highly preferred. OR • Must hold current RN licensure through the AZ State Board of Nursing AND have a minimum of one (1) year experience in an LTC/SNF/Rehab setting.

Job Description Overview Start or Take the next step in your career with a team that truly cares. Join a team that thrives in creating individual person-centered treatment plans, sees a better way for healthcare by being patient advocates, follows evidenced-based clinical practices, cares for people holistically, improves continuity of care and provides nurturing surroundings that encourage and inspire. Work alongside other healthcare professionals in a team-centric environment. The Certified Occupational Therapist Assistant (COTA) is responsible for providing Occupational Therapy services to patients on an intermittent basis in their place of residence. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities -Assist in the treatment, program planning and implementation, related documentation, and communication while functioning under the supervision of the Occupational Therapist.•Monitors guest’s response to intervention and consults with Occupational Therapist if modification is required. Qualifications -Must currently hold COTA license.•Associates degree in Occupational Therapy from an accredited program.•A minimum of 1 year experience in a Skilled Nursing setting preferred.•Level One Fingerprint Clearance Card and CPR certification required.

Job Description Overview Start or Take the next step in your career with a team that truly cares. Join a team that thrives in creating individual person-centered treatment plans, sees a better way for healthcare by being patient advocates, follows evidenced-based clinical practices, cares for people holistically, improves continuity of care and provides nurturing surroundings that encourage and inspire. Work alongside other healthcare professionals in a team-centric environment. The Rehab Tech assists the Director of Rehab and assists therapists in completing tasks that support guest care activities and treatments. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities -Schedule guest therapy.•Coordinate therapy schedule.•Prepare the guest, treatment area and equipment for treatment, as requested. Anticipates therapist/assistant needs during treatment. Qualifications -Fingerprint Clearance Card.•CPR certification.•Ability to work tactfully with personnel, guests, family members, visitors, government agencies/personnel and the general public.•Must have a minimum of one (1) year general office/clerical/administrative experience.•Relevant experience in a rehab setting strongly preferred.•Administrative experience in a health care setting desirable.

Job Description Overview Elevate your career with a team that truly cares. Join a company that sees a better way for healthcare by being patient advocates, following evidenced-based clinical practices, caring for people holistically, improving continuity of care and providing nurturing surroundings that encourage and inspire. The Culinary Guest Associate (Server) is responsible to perform duties related to food preparation, service, and/or general maintenance in a kitchen or dining area. Why Choose Santè? • Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy., • Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment., • Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè., • Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices., • Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities • Maintains food service facilities in a safe and sanitary manner., • Assist in checking diet trays before distribution. Qualifications • Minimum of 6 months food experience. (prefer experience in a healthcare facility), • Will require a current Food Handlers Card or ServSafe certification OR ability to get credentials soon after hire., • Fingerprint Clearance Card

Job DescriptionDescription: Are you looking to take the next step in your IT Career? Let's chat and see if we are a good match! Opportunity Virtual Service Operations is searching for a System Engineer to join our team and provide comprehensive L1/L2 technical support for one of our premier clients, including regular on-site support in Tempe, AZ. As a System Engineer, you will play a critical role in maintaining enterprise infrastructure, supporting both Windows and Linux environments, and ensuring optimal system performance across the organization. You will manage server infrastructure, troubleshoot complex technical issues, and provide advanced desktop support while maintaining security protocols and system documentation. This role requires on-site presence twice a week to support end-users and infrastructure, with additional remote support responsibilities. A successful System Engineer delivers exceptional technical expertise with professionalism and strong communication skills. In this role you will be part of our growing relationship with one of our newest clients and have responsibilities in Systems Administration and Desktop Support including: Systems Administration: • Windows Server administration (2016/2019/2022) including Active Directory management, • Linux system administration (RHEL, Ubuntu, CentOS) including shell scripting and system maintenance, • Server hardware troubleshooting and maintenance, • Network troubleshooting (TCP/IP, DNS, DHCP, VLAN configuration), • Virtualization platform support (VMware vSphere, Hyper-V), • Backup and recovery operations using enterprise backup solutions, • Patch management and security compliance monitoring, • Performance monitoring and system optimization, • IT Service Management (ITSM) ticket resolution and escalation procedures Desktop and Infrastructure Support: • Advanced workstation software break-fix support for Windows and Linux clients, • IMAC operations (Install, Move, Add, Change) for enterprise environments, • System imaging and deployment using automated tools (SCCM, WDS, or similar), • Asset lifecycle management and inventory control, • Enterprise printer and peripheral support including network printer management, • Client Center (Tech Bar) technical support, • Hardware diagnostics and replacement procedures, • Network connectivity troubleshooting and cable management Qualifications Required: • 2+ years of experience in system administration or L1/L2 technical support, • Hands-on experience with Windows Server environments and Active Directory, • Working knowledge of Linux system administration and command-line operations, • Experience with virtualization technologies (VMware, Hyper-V), • Understanding in network troubleshooting and TCP/IP fundamentals, • Experience with IT ticketing systems and ITSM processes, • Knowledge of enterprise backup and recovery procedures, • Understanding of change management and incident management frameworks, • Strong documentation and technical communication skills Preferred Qualifications • CompTIA A+, Network+, or Security+ certification, • Microsoft certifications (MCSA, MCSE, or Azure fundamentals), • Linux certifications (CompTIA Linux+, RHCSA), • Experience with PowerShell and Bash scripting, • Familiarity with cloud platforms (AWS, Azure, or hybrid environments), • ITIL Foundation certification, • Experience with monitoring tools (Nagios, PRTG, SolarWinds), • Knowledge of configuration management tools (Ansible, Puppet, Chef), • Expertise in enterprise inventory control systems, • RingCentral CX/EX administration experienceRequirements:, • Must be within driving distance of Tempe, Arizona, and willing to work onsite when needed, • Please note that pursuant to a government contract, this specific position requires U.S. citizenship status, • Must be able to lift up to 50 lbs for server and equipment handling, • Must be able to stand or walk for extended periods in data center environments, • Must be able to work in server rooms and confined spaces including under-floor cable management, • Ability to work occasional evenings or weekends for maintenance windows, • Valid driver's license and reliable transportation What is Important to Us: • You are an excellent communicator in writing and speaking., • You have the ability to work independently but also value teamwork., • Your problem-solving skills are excellent., • You are looking for a job where performance appraisals occur regularly, and you look forward to advancing your career., • You seek a community of virtue-centered co-workers and clients. What we offer you: As part of the VSO company, you will be part of a virtue-centered team who value their work and teammates. We provide ongoing learning and development opportunities to foster continuous growth. More About VSO: VSO is a hybrid cloud and managed services consulting firm. Much of VSO’s success can be attributed to our deep partnerships with IT services industry leaders such as AWS, IBM, Microsoft and others. VSO leverages numerous other partner relationships so as to provide our customers with optimal support. Additionally, we take pride in taking care of our employees. We offer a wide variety of benefits for eligible employees related to health, retirement, professional development, and more! For more information, please visit our website at https://vso-inc.com/careers

Job DescriptionAbout NovaSource NovaSource Power Services is the world’s #1-ranked solar operations and maintenance (O&M) provider and insight-driven total asset optimization partner for renewables asset owners ready to fuel smart growth. With over 20 years of operating experience and a presence on 5 continents, NovaSource has the global reach and strategic capabilities to achieve our clients’ renewables goals around the world. NovaSource’s comprehensive approach to total asset optimization in addition to O&M services includes value engineering, performance analysis, strategic supply chain management, and advanced monitoring systems. The company operates in key global markets managing over 30GW of solar power plants. NovaSource’s expertise extends beyond solar and includes battery energy storage systems (BESS), offering a complete suite of services for the evolving renewable energy landscape. While NovaSource is headquartered in Chandler, AZ and preference will be given to those in the area, this position can be based anywhere in the United States for experienced candidates. Basic Job Functions: Responsible for project execution and resourcing with regards to telecommunications, infrastructure, and network related tasks. This position would work closely with the site team. In this role, you will implement various network solutions including design, configuration, integration, testing, launch, troubleshooting and ongoing support of new and existing networking technologies. You will bring deep hands-on technical expertise to assist non-technical teams in resolving issues in lab and production environments in high pressure situations. Experience: • Minimum 5-7 years of related work experience Required Skills: • 5+ years of experience in one or more of the following:, • Demonstrated experience with service or support operations., • Understanding of PV solar plant construction projects and related timeline of telco, infrastructure, and network activities., • Understanding of O&M telco, infrastructure, and network-related activities., • Experience with managing incident management ticket system and incident process, • Must be able to work with a local and distributed remote international team., • Knowledge of business environments and IT alignment with critical business functions, • Proven ability to support computer/network hardware and software technologies., • Must be customer focused., • Excellent written and oral communication and organization skills, • Critical thinking and problem-solving skills., • Supervisory and coaching skills, • Must be able to work self-sufficiently in a fast paced, changing environment., • Individual must be flexible and able to adapt to changing priorities and/or incomplete requirements., • Must be able to work various hours and weekends to meet business needs., • Up to 5% travel may be required. Essential Functions & Responsibilities: Primary Responsibilities: • Proven customer service and problem-solving skills. Excellent at communicating in a way that makes sense to non-technical people (face-to-face and written)., • Detailed theoretical and practical knowledge of IP protocols, firewalls, and routers., • Experience configuring, installing, and troubleshooting routers, hubs, and switches., • Experience with Palo Alto Firewalls, • Experience with Hirschmann Network Equipment., • Experience with VMWare, SonicWALL, or Citrix., • Experience working as a Network Engineer, • Experience with enterprise LANs, WANs, WLANs, routers, firewalls, switches, VPN, network load balancers, and wireless access points, • Experience with server-based networking technologies both physical or virtual, routing, VPN, DNS, RADIUS, DHCP, etc., • Knowledge of TCP/UDP ports, sessions, and network services, • Knowledge with Microsoft Azure or AWS, • Knowledge of data encryption, IDS/IPS and anti-virus software, • Experience with configuration management and automation technology including Chef, Ansible, Azure Automation and PowerShell, • Understanding of regulatory compliance, • Certifications preferred - CCNA, CCNP, JNCIA, JNCP Preferred Knowledge: • Good understanding/knowledge and experience in controls engineering techniques and practices., • Understanding of electrical one-line schematics., • Knowledge/experience with an enterprise SCADA system (Wonderware, FactoryTalk View, Ignition SCADA, etc.)., • Demonstrated understanding of industrial automation systems regarding computer to machine interface protocols and architecture (Modbus RTU/TCP, OPC, DNP…etc)., • Good understanding/knowledge programming of Rockwell Automation Logix platform PLC’s, including ladder and function block diagram. Education: • Bachelor’s degree in information technology or related field or equivalent years of work experience. Office Physical Requirements: All positions, when in our offices, require interaction with people and technology while either standing or sitting. In order to best service our customers, internal and external, all such personnel must be able to communicate face-to-face and on the phone with or without reasonable accommodation. NovaSource is committed to compliance with its obligations under all applicable state and federal laws prohibiting employment discrimination. In keeping with this commitment, it attempts to reasonably accommodate applicants and employees in accordance with the requirements of the disability discrimination laws. It also invites individuals with disabilities to participate in a good faith, interactive process to identify reasonable accommodations that can be made without imposing an undue hardship. Potential candidates will meet the education and experience requirements provided on the above job description and excel in completing the listed responsibilities for this role. All candidates receiving an offer of employment must successfully complete a background check and any other tests that may be required, in compliance with all federal laws and the state in which the candidate resides. US: Diversity Statement – Equal Employment Opportunity It is NovaSource’s policy to provide equal employment opportunities to all applicants and employees. NovaSource disapproves of, and will not tolerate, unlawful discrimination against any applicant or employee because of race, color, national origin or ancestry, gender (including pregnancy, childbirth, or related medical conditions), gender identity, age, religion, disability, family care status, veteran status, marital status, sexual orientation, or any other basis protected by local, state or federal laws.

Job DescriptionDescription: Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience. At Sanctuary, our people are at the heart of everything we do. Guided by our Vision and Mission, we deliver luxurious, effortlessly elegant experiences by being adaptive, present, and engaged for both our guests and one another. Our culture is built on service, respect, teamwork, integrity, trust, and ownership—while always remembering to have fun. We are committed to developing our team members, encouraging collaboration, and supporting career growth in an inspiring hospitality environment. JOB SUMMARY This position contributes to Sanctuary’s’ success by managing all restaurant and staff on a daily basis to successfully execute all restaurant operations; strive to continually improve guest and staff satisfaction and maximize the financial performance in areas of responsibility. As a department head, directs and works with the food and beverage management team and staff to ensure that the highest quality standards are met for food, service, and cleanliness with a focus on living the Sanctuary Commitments and vision of Where Pride and Compassion Meet, critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive • Ensure compliance with all F&B policies, standards and procedures by training, supervising, follow-up and hands on management. Lead restaurant managers and staff in pre-service agenda., • Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes., • Ensures staff understands local, state and Federal liquor laws; monitors alcoholic beverage service is in complete compliance with local laws., • Be thoroughly familiar with the menus, ingredients and methods of preparation for each menu item. Thorough knowledge in all beverage and wine list menus. Ability to describe offerings to guests., • Works with Chef and Restaurant Managers to develop promotions, food and wine pairings, menu items and presentations., • Fluent in all hours of operation for all food and beverage outlets., • Responsible for achieving Food and Beverage revenue budget and controlling cost of sales., • Lead and direct all F&B Front of House Managers and staff to ensure their effectiveness in meeting company standards and policies and guest expectations. Lead weekly F&B meetings and attend/contribute to Leadership meetings., • Responsive to all functions and deadlines as required by Accounting., • Maintain and oversee all F&B inventories and control costs. Perform monthly inventory and reconcile with purchases to confirm accurate usage., • Ensures food, beverage, china, glass and silver inventory levels are kept in accordance to guidelines and storerooms are cleaned and maintained., • Oversee bookings and work with restaurant sales associate to maximize F&B revenue through outlets., • Programs the point of sale system in Micros., • Interviews/hires skilled management and hourly staff to meet the business needs of the operation., • Understands the impact of department's operation on the overall hotel financial goals., • Ensures cash control procedures are followed by all Restaurant, and Bar/Lounge staff., • Interacts and responds well to guests who give feedback on product quality and service levels., • Empowers staff to provide excellent customer service. Establishes guidelines so staff understands expectations and parameters. Provides on-going training to ensure guest expectations are achieved., • Observes service behaviors of staff and provides feedback to individuals and or managers. Coaches, counsels when necessary. Provides comprehensive yearly associate and manager reviews., • Reviews Medallia guest satisfaction results and other data to identify areas of improvement; review findings with staff to develop appropriate correction action, shares plans with resort leadership and ensures corrective action is taken to continuously improve results., • Provides upper management with accurate financial monthly summary, maintains accurate job descriptions, manages Trip Advisor reviews and guest responses, manages Medallia responses, and manages Special Department Projects, Capital Expense projects., • Maintain a positive work atmosphere by acting and communicating in a manner that enables positive guest interaction, fluid communication with vendors, co-workers, and property management., • Ensure all equipment is functioning well; immediately report repairs to Director of Engineering., • Perform additional duties as requested by the Director of Food & Beverage.Requirements: 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. • Extensive knowledge of Restaurant and Bar/Lounge operational procedures (liquor control)., • Knowledge of basic food handling and sanitation standards., • Effective conflict management/problem resolution skills., • Strong organization and platform skills; always present yourself to the highest standards., • Strong decision making and negotiation skills. Ability to effectively listen, speak and write English., • Strong working knowledge of Micros point of sale system, gratuity sheets, employee time edits, and cashier close-outs., • Financial management skills e.g., ability to analyze P&L statements, develop operating budgets, etc., • Ability to work well in stressful and high pressure situations., • Knowledge of overall hotel operations as they affect restaurant and related areas., • Ability to lift and quickly transport up to 50 lbs. on slippery surfaces., • Requires extending arms, bending and stooping to reach materials., • Ability to use standard software applications and hotel systems including POS systems., • Pleasant personality to effectively deal with guests; questions and service, and to contribute to the overall atmosphere of teamwork with fellow staff. QUALIFICATIONS Education • High School Diploma or G.E.D. Equivalent, • Bachelor’s Degree preferred, Hospitality Management Degree beneficial., • Current Food Handler’s Card., • Certifications, as required, to comply with local and state health codes. Related Work Experience • Must have 5-7 years hospitality supervisor or management experience.

Job DescriptionPosition Title: Pastry Chef Location: The Americano – Scottsdale, AZ Reports To: Executive Chef Overview: The Americano is seeking a talented and creative Pastry Chef to lead our pastry program and uphold the restaurant’s high standards of excellence. The ideal candidate will bring refined technical skill, artistic presentation, and a deep understanding of both classic and contemporary desserts. This role is responsible for developing and executing all pastry and dessert offerings, managing daily production, and supporting the culinary team in delivering an exceptional guest experience. Key Responsibilities: • Create, test, and execute all dessert and pastry menu items for à la carte service, events, and special features., • Oversee daily production of breads, desserts, and plated components in coordination with the Executive Chef., • Maintain a clean, organized, and efficient pastry station in compliance with health and safety standards., • Train, manage, and mentor pastry cooks and support staff to ensure consistency and quality., • Develop seasonal dessert menus in collaboration with the Executive Chef, reflecting The Americano’s modern Italian-inspired concept., • Manage pastry inventory, ordering, and cost control to align with budget and COGs goals., • Collaborate with the culinary and service teams to ensure seamless execution of plated desserts and specialty presentations., • Innovate and elevate pastry techniques, presentation styles, and guest experience through creativity and attention to detail. Qualifications: • Minimum 3–5 years of professional pastry experience in a high-end restaurant, hotel, or bakery setting., • Proven leadership and organizational skills with the ability to train and inspire a team., • Strong understanding of pastry fundamentals, including laminated doughs, custards, mousses, and chocolate work., • Excellent time management, multitasking, and communication skills., • ServSafe or equivalent food handler certification., • A passion for hospitality, artistry, and continuous improvement. Schedule & Compensation: • Full-time position, flexible schedule including weekends and holidays., • Competitive pay based on experience, with growth opportunities within The Americano culinary team.

Job Description Overview Elevate your career with a team that truly cares. Join a company that sees a better way for healthcare by being patient advocates, following evidenced-based clinical practices, caring for people holistically, improving continuity of care and providing nurturing surroundings that encourage and inspire. The Licensed Practical Nurse is responsible for utilizing the nursing process to provide for optimum quality and continuity of nursing care to patients in the comfort of their residence. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Comprehensive Benefits: Access comprehensive benefits coverage from day one, effective the 1st of the month following your start date, ensuring your health and well-being are prioritized. Generous PTO: Enjoy ample paid time off to recharge and pursue personal endeavors, fostering a healthy work-life balance. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities -Complete and scan required record keeping forms/charts upon the guest’s admission, transfer, and/or discharge.•Chart nurses’ notes in an informative and descriptive manner that reflects the care provided to the guest, as well as the guest’s response to the care.•Report all discrepancies noted concerning physician’s orders, diet change, charting error, etc., to the Director of Nursing.•Ensure that appropriate documentation concerning unauthorized discharges is entered in the guest’s medical record in accordance with established procedures. Qualifications -Current, unencumbered LPN/LVN license required or Compact State license- required.•A minimum of 2 years LPN/LVN experience required.•Able to educate patients and family on multiple disease processes and have good medication knowledge and wound care experience.

Job Description Overview Elevate your career with a team that truly cares. Join a company that sees a better way for healthcare by being patient advocates, following evidenced-based clinical practices, caring for people holistically, improving continuity of care and providing nurturing surroundings that encourage and inspire. The Licensed Practical Nurse is responsible for utilizing the nursing process to provide for optimum quality and continuity of nursing care to patients in the comfort of their residence. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities -Complete and scan required record keeping forms/charts upon the guest’s admission, transfer, and/or discharge.•Chart nurses’ notes in an informative and descriptive manner that reflects the care provided to the guest, as well as the guest’s response to the care.•Report all discrepancies noted concerning physician’s orders, diet change, charting error, etc., to the Director of Nursing.•Ensure that appropriate documentation concerning unauthorized discharges is entered in the guest’s medical record in accordance with established procedures. Qualifications -Current, unencumbered LPN/LVN license required or Compact State license- required.•A minimum of 2 years LPN/LVN experience required.•Able to educate patients and family on multiple disease processes and have good medication knowledge and wound care experience.

Job Description Overview Start or Take the next step in your career with a team that truly cares. Join a team that thrives in creating individual person-centered treatment plans, sees a better way for healthcare by being patient advocates, follows evidenced-based clinical practices, cares for people holistically, improves continuity of care and provides nurturing surroundings that encourage and inspire. Work alongside other healthcare professionals in a team-centric environment. The Occupational Therapist instructs, motivates, and assists patients in learning and improving activities of daily living under the supervision of the Rehab Director. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Comprehensive Benefits: Access to comprehensive benefit coverage plans to ensure your health and well-being are prioritized. Generous PTO: Enjoy ample paid time off to recharge and pursue personal endeavors, fostering a healthy work-life balance. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities • Provides treatment in accordance with established standards of practice., • Conduct screenings of guests newly admitted to the facility., • Coordinates treatment plan with guest, family, and other team members., • Implements and conducts treatment as outlined in the treatment plan., • Monitors guest’s response to intervention and modifies treatment. Qualifications • Current OT license through the State Board of Occupational Therapy required., • A minimum of 2 years OT experience required., • Valid driver's license with proof of insurance in accordance with state requirements. 100% travel required.

Job Description Overview Elevate your career with a team that truly cares. Join a company that sees a better way for healthcare by being patient advocates, following evidenced-based clinical practices, caring for people holistically, improving continuity of care and providing nurturing surroundings that encourage and inspire. The Resource Nurse is responsible for the coordination of clinical activities through developing and sustaining an environment that promotes excellence in clinical practice and customer service, while striving for optimal efficiency, productivity and utilization of all resources. Utilizes the nursing process, leadership skills and current evidence based clinical knowledge to assess the health needs of guests, collaborate with health team members to coordinate guest care, anticipates outcomes of nursing interventions, and sets criteria for the quality of patient care. Resource Nurse may also assume other duties as a licensed nurse, as necessary. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Comprehensive Benefits: Access to comprehensive benefit coverage plans to ensure your health and well-being are prioritized. Generous PTO: Enjoy ample paid time off to recharge and pursue personal endeavors, fostering a healthy work-life balance. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities • Works within the interdisciplinary team structure to complete the guest’s initial Plan of Care at the time of admission., • Assist with the planning, implementation and evaluation of the guest care area/unit orientation., • Utilizes material, equipment and time in a safe, beneficial, and cost-effective manner., • May perform other duties as assigned. Qualifications • A graduate of an accredited school of nursing., • Prior to date of hire, must hold a current, valid nursing license (Licensed Practical Nurse or Registered Nurse) through the Arizona State Board of Nursing, or hold a compact RN or LPN license. Must maintain valid nursing licensure throughout the course of employment., • CPR certification required at time of hire., • Fingerprint Clearance Card required., • Must have a minimum of three (3) years LPN experience in an LTC/SNF/Rehab setting., • If an LPN, the ability to obtain RN licensure through the AZ State Board of Nursing within six (6) months to one (1) year of hire, is highly preferred. OR • Must hold current RN licensure through the AZ State Board of Nursing AND have a minimum of one (1) year experience in an LTC/SNF/Rehab setting.

Job Description Are you ready to TURNIP the BEET on what Kids Eat®? SFC Phoenix Inc. dba Sticky Fingers Cooking is looking for enthusiastic temporary to permanent part-time Chef Teacher to help us Cultivate COOLinary Curiosity in Kids®! If you're passionate about cooking, have experience teaching or coaching kids, and are looking for a fun, flexible, and meaningful part-time job, we want to meet you! Why You'll Love This Job • Make an Impact: Teach kids about cooking, nutrition, and healthy eating habits that will last a lifetime., • Flexibility: Perfect for your schedule-classes are typically 1hr classesheld on weekdays (2-5 PM)., • Supportive Team: We provide all the tools, training, and recipes you need to succeed., • Fun Atmosphere: Enjoy creating a hands-on, dynamic learning experience for kids aged 5-14., • This is a temporary position with the potential for year-round part-time employment based on performance and business needs. What You'll Do • Lead Hands-On Cooking Classes: Teach kids how to chop, mix, measure, and create healthy, exciting recipes from around the world., • Spark Creativity: Introduce kids to new ingredients, cuisines, and cultures in an engaging, interactive way., • Stay Organized: Prepare for classes using provided curricula, shop for fresh ingredients, and set up fun, safe kitchen environments., • Communicate via text and phone calls with the Admin Team to ensure students are accounted for, etc., • Be the Face of Fun: Inspire and encourage kids as they gain confidence in the kitchen. Who You Are • Experienced teaching or coaching kids of various ages and backgrounds., • Available to teach 1 hour classes (on campus approx 90 mins) at least 2 days a week between 2-5 PM, Mondays- Fridays., • Punctual, reliable, and comfortable managing groups of 8-14 kids. Must arrive on campus 20 minutes prior to scheduled class time. Varies per school., • Able to commit to teaching sessions that run 6-12 weeks., • Have or willing to obtain a ServSafe Food Handler Certification., • Lift up to 30 lbs to store and transport materials., • Must have a reliable means of transportation., • Must have or obtain an a Level 1 IVP Fingerprint Clearance card as a condition of employment. What We Offer • Competitive Pay ($60 per a one-hour class + food reimbursement). **Each class is roughly 1.4 hours on campus. This includes 15 minutes of preparation prior to your scheduled class, and 5-15 minutes of clean up after your scheduled class. • Reimbursement per class for groceries purchased, • Ongoing Support, • All tools and equipment provided, this includes our special Chef tool kit valued at $300, • A chance to join a team that's passionate about making a difference. A Day in the Life As a Sticky Fingers Cooking insturctor, you'll travel to different schools in your area to bring "the kitchen" to kids. Using our tried-and-true recipes, you'll teach them essential cooking skills, food safety, and the history and culture behind each dish-all while fostering creativity and confidence. From slicing and dicing to learning about global cuisines, kids will have a blast in your classes, and so will you! About Sticky Fingers Cooking® Since 2011, Sticky Fingers Cooking® has been bringing the joy of cooking to thousands of kids across the country. We believe in making cooking fun, educational, and accessible for children, and we couldn't do it without passionate instructors like YOU! SFC Phoenix Inc. dba Sticky Fingers Cooking® provides equal employment opportunities to all employees and applicants without regard to race, color, religion, national origin, ancestry, gender, sex, gender identity or expression, age, medical condition, sexual orientation, marital status, citizenship, pregnancy, physical or mental disability, genetic information, veteran status, military status, caregiver status or any other characteristic protected by federal, state or local laws. Join Our Team and Get Kids Cooking! If this sounds like your jam, apply today! We can't wait to meet you and welcome you to our team. Must live or work within 15 min of posted zip code Meet some of our amazing Chefs here! All employees must undergo a fingerprint background check

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Overview Elevate your career with a team that truly cares. Join a company that sees a better way for healthcare by being patient advocates, following evidenced-based clinical practices, caring for people holistically, improving continuity of care and providing nurturing surroundings that encourage and inspire. The Assistant Director of Nursing assist the DON in evaluating associate performance, providing feedback, coaching, redirecting, providing discipline as needed and assume responsibilities in their absence or as requested. Why Choose Santè? Lifelong Learning: We support lifelong learning and continuing education to keep your skills up to date with the most current principles in therapy. Upscale Facilities with Rooms designed for Privacy: Santè is known for its luxurious, state of the art surroundings and amenities. Some locations include private rooms and private bathrooms, chef cooked meals, coffee bars, world class exercise and therapy equipment. Opportunities for Growth: Many of our long-standing employees had humble beginnings and have grown their career with Santè. Comprehensive Benefits: Access to comprehensive benefit coverage plans to ensure your health and well-being are prioritized. Generous PTO: Enjoy ample paid time off to recharge and pursue personal endeavors, fostering a healthy work-life balance. Collaborative, Supportive Team: Join a team of passionate professionals dedicated to our core values, including prioritizing people, delivering exceptional customer experiences, embracing optimism, and executing best practices. Inclusive, Diverse Work Environment: Experience a workplace where every employee's unique contributions are celebrated and valued, fostering an environment of inclusivity and diversity. Responsibilities -Assist in developing and maintaining nursing objectives, standards of nursing practice, nursing policy and procedures, methods for coordination of nursing services with other guest services.•Coordinates clinical programs as assigned (i.e., Staff Development Program, Infection Control Program, etc.) and maintains all tracking and reporting systems for the programs. Qualifications -Must hold a current, valid RN license or temporary RN license, or hold a compact RN license. Must maintain valid licensure to practice as a RN.•Must be knowledgeable of nursing/medical practices and procedures, terminology, laws, regulations, and the guidelines that pertain to SNF/Rehab Care.•Minimum of one (1) year nursing leadership experience.•Minimum of one (1) year experience in Critical Care or SNF, preferred.•Strong leadership and interpersonal skills.

Job DescriptionDescription: Lead Culinary Excellence at One of Arizona’s Premier Luxury Resorts At Sanctuary on Camelback Mountain, we believe unforgettable guest experiences begin with exceptional cuisine. We are seeking an innovative, hands-on Executive Chef to lead and elevate the entire culinary operation across our award-winning resort. Why Join Us • Iconic luxury resort nestled on Camelback Mountain, • Renowned for personalized service, elevated hospitality, and unforgettable dining, • Opportunity to shape menus, mentor talent, and influence the guest experience at every level, • Collaborative leadership culture focused on excellence and innovation Who You Are A visionary leader. A mentor. A culture builder. Someone who takes pride in delivering extraordinary dining experiences and developing high-performing teams. What You'll Do • Oversee all culinary operations including restaurants, banquets, catering, and stewarding, • Create and execute seasonal, trend-forward menus that reflect quality and creativity, • Lead, inspire, and develop kitchen teams through coaching, mentorship, and accountability, • Ensure exceptional food quality, consistency, presentation, and guest satisfaction, • Manage labor, food cost, purchasing, inventory, and vendor partnerships, • Maintain the highest sanitation, safety, and luxury hospitality standards, • Partner with resort leaders to deliver seamless property-wide service experiences, • Represent the culinary team during events, VIP experiences, and guest engagements What You Bring • Proven Executive Chef or senior culinary leadership experience in luxury resort, hotel, or high-end restaurant environments, • Strong business acumen with budgeting, forecasting, and cost control expertise, • Passion for people leadership, culture building, and talent development, • Creativity balanced with operational discipline and consistency, • Deep knowledge of food trends, culinary techniques, and elevated presentation, • Ability to thrive in a fast-paced, high-expectation environment Requirements: QUALIFICATIONS & REQUIREMENTS The ideal candidate will possess the knowledge, skills, and abilities necessary to successfully perform the essential functions of this role, with or without reasonable accommodation. Education & Certifications • Culinary Arts degree from an accredited institution required, • Current Food Handler Certification (ServSafe or equivalent) required Experience • Minimum of 5 years progressive culinary leadership experience in a luxury resort, hotel, or high-end dining environment, • Proven success overseeing multi-outlet culinary operations, including fine dining, banquets, catering, and in-room dining, • Strong background in cost control, labor management, budgeting, and operational planning Skills & Abilities • Advanced knowledge of classical and contemporary culinary techniques, menu development, and seasonal sourcing, • Strong financial acumen with experience analyzing reports, forecasting labor, and managing food costs, • Excellent leadership, communication, and relationship-building skills with the ability to collaborate across departments and executive teams, • Detail-oriented with a strong commitment to quality, consistency, and elevated presentation standards, • Ability to work effectively in a fast-paced kitchen environment with extended standing, lifting up to 100 lbs., and exposure to heat, • Flexible schedule, including evenings, weekends, and holidays as business needs require

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. A minimum of five years' experience in cooking Mexican cuisine is required. 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 and/or high-volume kitchen experience is a plus • Experience in High Volume Kitchen required 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 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 ● High school diploma or equivalent is desirable; Training from a culinary school will be an asset We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Pastry Prep Cook Èlephante Scottsdale Scottsdale, AZ $20–$22 per hour Èlephante Scottsdale is seeking a skilled and detail-oriented Pastry Prep Cook to join our culinary team. Known for elevated coastal Italian cuisine and vibrant hospitality, Èlephante delivers a high-energy dining experience in the heart of Old Town Scottsdale. We are looking for a pastry professional who thrives in a fast-paced kitchen, values precision, and takes pride in consistency and execution. Position Overview The Pastry Prep Cook supports the pastry and culinary team by preparing desserts, baked goods, and pastry components to company standards. This role requires strong organizational skills, attention to detail, and the ability to execute recipes consistently in a high-volume environment. Responsibilities • Prepare and execute desserts and pastry components according to recipes and presentation standards, • Measure, mix, bake, and assemble items with precision and consistency, • Maintain cleanliness and organization of pastry station, • Follow daily prep lists and par levels, • Assist with inventory management and proper product storage, • Uphold food safety and sanitation standards at all times, • Work collaboratively with BOH team to support smooth serviceQualifications, • 1+ year pastry or baking experience preferred, • Experience in a high-volume restaurant or bakery environment is a plus, • Strong understanding of baking fundamentals and pastry techniques, • Ability to follow recipes accurately, • Organized, efficient, and team-oriented, • Flexible availability (early mornings, nights, weekends, holidays as needed)Compensation & Schedule, • $20–$22 per hour (based on experience), • Full-time and part-time opportunities available, • Growth opportunities within a dynamic hospitality group If you’re passionate about pastry and ready to contribute to a fast-paced, chef-driven kitchen, we’d love to meet you. Apply today and join the Èlephante Scottsdale team. Requirements:

Job DescriptionBenefits: • Employee discounts, • Opportunity for advancement, • Training & development Department: Back of House (BOH) Reports To: Soux Chef > Executive Chef Location: Cala Scottsdale Pay: $18.00 + / hour Position Summary The Lead Baker is responsible for producing high-quality breads and baked goods from scratch while overseeing daily bakery operations. This role requires a deep understanding of dough development, fermentation, mixing techniques, baking methods, production planning, inventory management, and food safety standards. The Lead Baker serves as the bakery expert and ensures consistency, quality, and efficiency across all bakery production. Essential Duties & Responsibilities Bread & Bakery Production • Prepare and bake breads and baked goods from scratch using established recipes and production standards., • Manage all stages of bread production, including scaling, mixing, fermentation, shaping, proofing, and baking., • Maintain and cultivate starters and preferments as needed., • Monitor and adjust production processes based on environmental conditions and operational needs., • Ensure all products meet company standards for quality, consistency, appearance, and flavor., • Develop and test new recipes and bakery offerings when requested.Bakery Operations, • Develop and maintain daily, weekly, and seasonal production schedules., • Forecast production needs based on sales trends and business demands., • Monitor inventory levels and order bakery ingredients and supplies as needed., • Minimize waste through proper planning, production controls, and inventory management., • Maintain bakery equipment and coordinate preventative maintenance and repairs., • Ensure bakery workspaces remain clean, organized, and efficient.Leadership & Training, • Train, mentor, and support bakery and kitchen team members on proper techniques and procedures., • Lead by example through professionalism, accountability, and attention to detail., • Assist with staffing, scheduling, and labor management., • Conduct regular quality checks throughout production., • Foster a positive and collaborative team environment.Food Safety & Compliance, • Follow and enforce all food safety, sanitation, and workplace safety standards., • Ensure compliance with local health department regulations and company policies., • Maintain proper product labeling, storage, rotation, and handling procedures., • Adhere to all HACCP and food safety programs.Qualifications Required • Minimum 3 years of professional baking experience., • Proven experience producing breads and baked goods from scratch., • Strong understanding of:, • Fermentation and dough development, • Baker's percentages and recipe scaling, • Production planning and execution, • Ingredient functionality and quality standards, • Ability to lift and carry up to 50 pounds., • Ability to stand for extended periods., • Availability to work early mornings, weekends, and holidays as needed.Preferred, • Culinary or Baking & Pastry degree., • Previous leadership or supervisory experience., • Experience in high-volume restaurant, bakery, or production environments., • Experience developing recipes and production systems.Key Competencies, • Advanced baking knowledge, • Strong organizational skills, • Production planning and forecasting, • Leadership and team development, • Attention to detail, • Quality control, • Time management, • Problem-solving, • Communication skillsPhysical Requirements, • Frequent lifting of up to 50 pounds., • Ability to work around ovens, mixers, and other bakery equipment., • Ability to stand, bend, reach, and perform repetitive motions throughout the shift.Success in This Role A successful Lead Baker consistently delivers high-quality products, maintains efficient bakery operations, leads and develops team members, minimizes waste, and upholds the highest standards of quality, consistency, and food safety. They take pride in their craft and contribute to the overall success of the culinary program through strong execution and leadership.

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, • Organizational Skills We offer competitive pay and benefits packages for qualified candidates. If you are a passionate and experienced Kitchen Manager looking for an exciting opportunity in the hospitality industry, we would love to hear from you. Please submit your resume detailing your relevant experience. Benefits: • Medical, Dental, Accident, STD, Vision, Voluntary Life benefits offered, • Employee discount, • Health insurance, • Paid training

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 SUMMARY The Executive Chef is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and ACES specifications associated with Air Culinaire Worldwide food production orders. Additionally, the Executive Chef will participate in the process of directly serving the Air Culinaire Worldwide customers and obtaining feedback from them regarding our product and service, which they will relay to the General Manager. The Executive Chef will be an on-site problem solver in the event of situations arising that requires immediate action, and the Executive Chef will the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Executive Chef is responsible for managing all culinary staff training, labor scheduling as directed by the GM, and for the career planning, coaching and skills enhancement of the entire culinary team. ESSENTIAL DUTIES AND RESPONSIBILITIES Under the direction of the General Manager, the Executive Chef’s primary responsibility is to manage all aspects of the kitchen and culinary staff. In addition, the Executive Chef will manage the kitchen food purchasing, specifications, labor and culinary operations to achieve the highest quality of cuisine and profitability while maintaining Air Culinaire Worldwide Standards. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Recruiting, interviews, hires and training of existing and new kitchen personnel., • Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements., • Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required., • Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed., • Visits Clients, Vendors and offers/Performs food demonstrations at FBO’s and conferences, • Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen., • Designs, supervises, coordinates and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel., • Maintains updated knowledge of current culinary and packaging and consumer dining trends., • Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions., • Responsible for ensuring timely food handling, storage, prep and production., • Maintains & manages Air Culinaire Worldwide kitchen specifications and SOP’s as required., • Participates in and implements Sales and Marketing programs as required from the culinary perspective., • Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients., • Dresses professionally in full Chef Uniform and within the guidelines of Company procedures including the company approved uniform., • Carry company provided mobile device 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., • Basic financial skills and functions are required as well as sound understanding of calculating food cost, packaging cost, plating cost, paper costs and reading of a basic P&L statement., • All other duties as assigned by the General Manager. REQUIREMENTS Culinary degree or equivalent experience in a professional kitchen environment within catering or fine dining establishment required as well as a current Safe Food Handling Certificate. Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. Other required experience includes food and equipment safety as well as strong knowledge of food production. Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs. Must have demonstrated ability to manage and maintain customer accounts, as well as attention to detail. Must be able to demonstrate strong Managerial skills, including team-building, hiring, skills training, disciplining, performance reviews, cross-training and employee development. The Kitchen Manager/Executive Chef must have an excellent driving record and valid driver’s license, and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings. OPERATIONAL DEMANDS The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Flexible work schedule required, including weekends and holidays and frequent travel availability a must. Candidate must be able to travel in accordance with the current Air Culinaire Worldwide Travel Policy. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. The ability to speak Spanish & French in addition to English is preferred. MATHMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hands to handle, reach and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 20 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. 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. 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 60 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, • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, also Floating Holiday hours and Sick Time., • Employee Assistance Program (EAP)

Job DescriptionPosition Summary The Executive Chef is responsible for leading all culinary operations and ensuring the highest standards of food quality, safety, and presentation across the organization. This role oversees menu and recipe development, food production, kitchen operations, and the leadership of culinary staff to deliver a superior healthcare dining experience. The Executive Chef will also assist with managing food and labor budgets while maintaining compliance with corporate programs, regulatory standards, and sanitation requirements. Key Responsibilities Plan, develop, and oversee menus for patient meals, cafeteria service, room service, and catering events Ensure culinary standards are consistently met for food preparation, presentation, portioning, and service Lead and supervise culinary staff, including training in food preparation, safety, sanitation, and equipment use Monitor food quality, safety, and sanitation to ensure compliance with HACCP and regulatory standards Oversee kitchen operations, including equipment usage, maintenance, and cleanliness Manage inventory of food and non-food supplies to meet operational needs while controlling costs Support food and labor budget management with a focus on margin improvement and operational efficiency Develop and maintain production sheets and forecasting tools to estimate food needs accurately Ensure adherence to standardized recipes, menus, and food production systems (FIFO, batch cooking, waste reduction) Assist with planning specialty menus, theme meals, and catering for special events Collaborate with leadership to support organizational goals and patient satisfaction Perform additional duties as assigned Minimum Qualifications Minimum of 5 years of experience as a Chef Manager, Operations Manager, or equivalent leadership role in a commercial or institutional kitchen (healthcare experience preferred) Associate degree in food service, hospitality, or a related field (Bachelor’s degree preferred) Current Food Handler’s Card Valid driver’s license ServSafe Certification (or ability to obtain within 90 days of hire) Knowledge, Skills & Abilities Strong knowledge of food safety, sanitation, and regulatory standards Understanding of inventory management, cost control, and budgeting Knowledge of nutrition principles, including therapeutic diet considerations Effective leadership, communication, and staff development skills Ability to manage multiple priorities in a fast-paced healthcare environment Strong organizational, problem-solving, and decision-making skills Proficiency in interpreting operational and financial reports Work Environment & Physical Requirements Work is primarily performed in a healthcare kitchen environment Requires standing, walking, bending, lifting, and reaching throughout the shift Ability to lift up to 50 pounds Fast-paced environment with frequently changing priorities Performance Expectations Maintain patient confidentiality and uphold ethical healthcare standards Deliver exceptional customer service to patients, visitors, and staff Demonstrate professionalism, respect, and cultural sensitivity in all interactions Comply with all organizational policies and procedures

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 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. What We Expect: Description & Necessary Qualifications The Executive Chef is responsible for leading all aspects of kitchen operations, including culinary execution, team leadership, food quality, and financial performance. Candidates should have at least five years of progressive culinary leadership experience, preferably in an upscale or fine dining environment. Experience with restaurant openings and banquet operations is preferred. Graduation from an accredited culinary school and the ability to communicate in both English and Spanish are preferred but not required. This is a hands-on leadership role that typically requires approximately 55 hours per week and a flexible schedule, including evenings, weekends, holidays, and additional hours as business needs require. The successful candidate must be able to perform the essential functions of the position, with or without reasonable accommodation. ServSafe® Manager Certification is required. Duties & Responsibilities • Kitchen Operations Oversight., • Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged, • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service, • Understand the market and surrounding areas (i.e. restaurants, businesses, hotels), • Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback, • Maintain the highest level of safety, security, sanitation, and cleanliness of facility, • "Inspire, Inspect, and Inform" restaurant personnel on a daily basis, • Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures., • Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff., • Understand how to use basic computer applications and POS systems., • Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline., • Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. General Executive Management • Develop culinary manager team to develop people and manage systems., • Give Chef's meaningful and challenging work assignments., • Conduct quarterly management evaluations to track improvement of fundamental skills., • Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations., • Hire great talent and terminate any member of the staff on an as needed basis., • Develop plans for continuous improvement in the restaurant's service levels., • Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and potentially the food operations at the hotel., • Must firmly confront poor performance while also recognizing and rewarding good performance., • Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs., • Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills., • Implement efficient and productive systems/processes in all departments (staffing levels, etc.)., • Must be compliant with all California State labor/hiring laws, Department of Health standards, and OSHA standards. Financial and P&L Adherence • Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs)., • Accurately process and submit., • Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma., • Control cash, credit, and other receipts by following company cash handling/reconciliation procedures., • Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets., • Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion., • Seek better efficiency and productivity., • Hold all Department Managers accountable for costs and budgets. Standards & Safety Compliance • Must have thorough understanding of Arizona labor and hiring laws., • Must follow in-house safety program and conduct monthly in-house health inspections., • Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines., • Commit to source locally when possible and cultivate diversity in the kitchen. Ideal Candidate Will Have: • Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment., • Minimum of 12+ years cooking experience, • ServeSafe Certified, • Ability to work on your feet for extended hours., • Strong organizational and time management skills with a particular attention to detail., • Strong knife skills., • Creativity and idea generator and executer., • Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays., • Strong food and beverage knowledge., • Strong organizational and time management skills with a particular attention to detail. We Offer: • $105-$120K Annual Salary*, • + 20% Quarterly Bonus, • 401K Retirement Savings, • Medical/Dental/Vision Insurance, • Employee Dining Benefits, • Free meal per shift, • Growth & Development Opportunities • Compensation will be based on relevant experience, qualifications, and the approved budget for the position.

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Closing Date: August 4th, 2026 at 4:00 PM Salary: Depending on Experience (DOE) POSITION SUMMARY This position provides management oversight to the Chef de Cuisine, Sous Chefs, and Cooks in the day to day business operation of the Prime Culinary Staff at Wild Horse Pass. This position oversees the direction of the culinary team’s daily activities in accordance with the Food and Beverage policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment by performing the following duties, as well as demonstrating the GILA WAY. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Promotes and provides excellent guest service experience to both internal and external guests., • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. · Controls labor costs through effective managing of culinary leaders, cross-training and development of team members. · Ensures that the purchasing and preparation of all food products meet company standards of quality and consistency. This positions primary focus is to ensure the recipes at Prime Restaurant are maintained and executed as directed. · Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. · Provides accurate costing on all menu items to Executive Chef · Ensures the coordination of the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. · Works with Shula’s Corp Culinary Team on menu development, consistency, and execution · Meets with suppliers regularly to ensure best possible product is being received · Conducts subordinate performance review and counseling sessions. · Provides leadership and support to the entire culinary team; builds morale and encourages empowerment of staff. · Maintains a positive and compliant employee relations climate. Responsible for the staffing, training, evaluation and counseling of the Prime culinary team. · Promotes support and communication. Positively interacts with front of house team. Rapidly solves problems. · Ensures compliance with local, state, and community health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen team. · Responsible for ensuring all Prime Culinary Team Members are certified in Arizona Food Safety Course · Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. · Responsible for mentoring and developing Pathways Mentorship Program participants to successfully transition to management level positions. · Maintains a dependable work attendance record with extremely infrequent absences and/or lateness. · Performs other special projects and duties as assigned. SUPERVISORY RESPONSIBILITIES Directly supervises the culinary team members at Prime restaurant. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE 1. High School Diploma or equivalent required. Bachelor’s degree with major concentration in food preparation, management, nutrition or related field preferred., 2. Prior experience as an Executive Chef and/or related experience in a full service restaurant or events venue preferred., 3. Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling required., 4. Must be able to acquire and maintain a valid Gila River Environmental Health Food Handlers Card, Blood-Borne Pathogens (BBP) and other required compliance trainings., 5. Ability to perform the GILA WAY which is as follows; Greet our guest Interact positively with guest Listen actively to our guest Appreciate our guest 1. Must possess excellent guest service skills and be a self-starter with the ability to follow-up and complete tasks in a timely manner with minimum supervision., 2. Ability to establish and maintain effective working relationships as well as to gain the cooperation of guests and fellow team members., 3. Strong interpersonal and communication skills, both written and oral. This position must have, or an ability to acquire within one year, an in-depth knowledge and thorough understanding of Enterprise Policies and Procedures, governmental regulations, and technical rules relevant to their responsibilities

Job Description Lead the Kitchen. Inspire the Team. Create Exceptional Dining Experiences. This isn't just another Executive Chef position. It's an opportunity to lead one of Arizona's premier restaurant kitchens. At The Maggiore Group, we believe exceptional food starts with exceptional leadership. We're searching for an experienced Executive Chef who is passionate about developing people, driving culinary excellence, and delivering unforgettable guest experiences. If you're a hands-on leader who thrives in a high-volume, chef-driven environment and has the vision to elevate both your team and the dining experience, we want to meet you. What You'll Do As Executive Chef, you'll oversee every aspect of the kitchen operation while inspiring your team to execute at the highest level. Your responsibilities include: • Lead all food preparation and daily culinary operations., • Develop, refine, and execute menus that exceed guest expectations while meeting company quality standards., • Manage food, labor, and operating costs to achieve financial goals., • Recruit, mentor, coach, and develop a high-performing kitchen team., • Create a culture built on accountability, teamwork, and excellence., • Maintain consistency in food quality, presentation, and execution., • Approve every dish leaving the kitchen and ensure it meets company standards., • Oversee inventory, ordering, equipment maintenance, and vendor relationships., • Ensure compliance with all food safety, sanitation, and health regulations., • Manage scheduling, payroll, administrative responsibilities, and kitchen performance., • Resolve operational challenges quickly while maintaining a positive, professional environment. What We're Looking For • 5+ years of proven experience as an Executive Chef or Head Chef in a HIGH-VOLUME restaurant., • Exceptional leadership and kitchen management skills., • Strong understanding of food, labor, and inventory cost controls., • Ability to lead multiple priorities while maintaining attention to detail., • Excellent communication, coaching, and team-building skills., • Passion for culinary innovation while maintaining operational consistency., • Working knowledge of restaurant management software, POS systems, and Microsoft Office., • Culinary degree or equivalent professional training preferred., • Mexican/Latin cuisine experience a plus., • Bilingual (English/Spanish) is preferred Why Join the Maggiore Group? At The Maggiore Group, our chefs don't simply run kitchens - they help shape the future of our brands. We believe in promoting from within, investing in our leaders, and creating an environment where creativity, accountability, and genuine hospitality thrive. When you join our team, you'll enjoy: • Competitive earnings potential, • Health insurance, • Paid sick time, • Generous employee and guest dining discounts, • Outstanding opportunities for advancement and career growth, • A dynamic, elevated, hospitality-focused work environment, • The opportunity to collaborate with some of Arizona's most talented culinary professionals, • A company culture built on excellence, passion, teamwork, and professionalism If you're ready to lead a high-performing kitchen, inspire your team, and make your mark with one of Arizona's premier restaurant groups, we'd love to hear from you. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: A Kitchen Manager oversees the daily operations of a kitchen, ensuring food quality, safety, and efficiency. They lead staff, manage inventory, control costs, and maintain high standards of cleanliness and guest satisfaction. Key Responsibilities: • Supervise and coordinate kitchen staff (cooks, prep, dishwashers), • Ensure food is prepared consistently and meets quality standards, • Manage inventory, ordering, and food cost control, • Enforce health, safety, and sanitation regulations, • Create schedules and manage labor costs, • Train and develop kitchen employees, • Collaborate with front-of-house staff for smooth service, • Handle equipment maintenance and kitchen organizationRequirements: Experience & Qualifications • 2–5+ years of experience in a commercial kitchen, often with leadership experience, • Previous roles such as line cook, sous chef, or assistant kitchen manager preferred, • Knowledge of food safety standards. ServSafe certification, preferred, • Strong leadership and team management skills, • Ability to work in a fast-paced, high-pressure environment, • Basic budgeting, inventory, and cost control experience Physical Requirements • Ability to stand and walk for long periods (8–12 hour shifts), • Lift and carry items up to 40–50 lbs (e.g., food supplies, equipment), • Work in hot, humid, and noisy environments, • Perform repetitive motions (chopping, stirring, lifting), • Bend, reach, and move quickly in tight spaces, • Handle sharp tools and kitchen equipment safely

Job Description Let’s grow together. We are looking for passionate people, who strive to deliver unparalleled service, and work with purpose to serve. YOU are truly the key to our future success. Craft beer isn’t just a trend to us. It’s a way of life. After 40 years of serving up the highest quality beers, great food and good times, the vibe at Old Chicago keeps getting better. After drawing our first pint in 1976, we’ve continued to pull some impressive local and international beers at over 100 locations. We still build our pizzas and taproom fare from scratch - one delicious, fresh ingredient at a time, but the most important ingredient is YOU! RESTAURANT KITCHEN MANAGER If you have 2+ years full service restaurant kitchen management or sous chef experience, we want to hear from you! A valid driver's license is a requirement for this position. We can offer you: Unlimited Career Opportunities and Growth. Comprehensive Benefits including medical, dental, vision, discounted childcare benefits and a 401K. Bonus Opportunities dependent on restaurant financial results Paid Time Off. Schedule flexibility. Employee Discount Program & More! We are an Equal Opportunity / E-Verify Employer In this role, you will manage the restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. KM, Kitchen Manager, Sous Chef or Culinary Manager experience is preferred in this Heart of House role. Old Chicago Pizza is a well-established, full service restaurant concept that has growth opportunities for team members in a full-service casual dining restaurant company focusing on beer, pizza and American food. At Old Chicago you can grow your career with us.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Opportunity for advancement, • Training & development Department: Culinary / BOH Operations Reports To: Director of Operations/Ownership Location: Clive Collective - “Assigned Location” Pay: $75k - $85k + Benefits Job Summary The Executive Sous Chef is the senior culinary leader responsible for overseeing all kitchen operations, culinary execution, and food-related standards at a Clive Collective restaurant. This role requires a creative yet disciplined leader who can balance culinary excellence with cost control, consistency, team development, and operational efficiency. The Executive Sous Chef will set the culinary tone for the restaurant while aligning with Clive Collective’s brand identity, financial goals, and guest experience standards. The Executive Sous Chef may be assigned to an existing or future Clive Collective location based on company needs. Core Responsibilities • Culinary Leadership & Vision, • Establish and maintain culinary standards that reflect the brand and concept, • Develop, test, and implement seasonal menus and features, • Maintain recipe accuracy, presentation standards, and flavor consistency, • Work in collaboration with Ownership and Operations on concept evolution, • Ensure every dish meets Clive Collective quality expectationsKitchen Operations & Execution, • Oversee daily BOH operations: prep, line, expo, and sanitation, • Create and manage prep systems, station organization, and kitchen flow, • Ensure adherence to health department and safety regulations, • Monitor food handling, storage, rotation, and labeling standards, • Maintain accurate recipe costing and portion control, • Oversee equipment care, maintenance, and cleanlinessFinancial & Inventory Management, • Manage food cost, waste, ordering, and inventory accuracy, • Develop and maintain par levels for all food items, • Schedule BOH labor in alignment with business levels, • Monitor usage, spoilage, and overproduction, • Collaborate on budgeting, forecasting, and reportingTeam Leadership & Development, • Hire, train, develop, and retain BOH team members, • Conduct performance reviews and coaching sessions, • Implement consistent training standards for all BOH positionsBrand Representation & Standards, • Act as an ambassador of the culinary brand internally and externally, • Support marketing initiatives, tastings, events, and partnershipsRequired Qualifications, • 3–5+ years as a Sous Chef in a high-volume, full-service restaurant, • Strong leadership and staff development experience, • Solid understanding of food costing and inventory management, • Proven ability to build, lead, and retain a high-performing BOH team, • Experience with seasonal menu development, • Knowledge of health and food safety regulationsSchedule & Work Environment, • Full-time, on-site, flexible schedule including nights, weekends, and holidays, • Hands-on leadership role in a fast-paced environment, • May require travel to support additional Clive Collective locations or openings

Job DescriptionDescription: At Hi Noon Hospitality, our kitchens are the heartbeat of the restaurant. With acclaimed locations in Arcadia, North Scottsdale, and Gilbert, we’re known for flying in the freshest seafood daily from the East, West, and Gulf Coasts, serving pristine steaks, and crafting bold flavors with clean execution. We’re looking for talented chefs at all levels from lead to senior to join our team; a hands-on leader who thrives in a fast-paced, high-volume environment and inspires excellence at every service. This role is all about leadership, execution, and passion for delivering unforgettable dining experiences. What You’ll Do • Lead an extremely high-volume, scratch kitchen with precision and consistency, • Uphold brand standards in all recipes, techniques, and procedures, • Provide clear direction and coaching throughout shifts, train staff in real time, • Conduct regular line checks to ensure flawless execution and food quality, • Drive guest satisfaction by delivering memorable, chef-driven experiences, • Promote a fun, positive, and respectful work environment, • Collaborate with fellow managers to achieve restaurant-wide goals, • Assist with scheduling, interviewing, hiring, and training team members, • Step in on prep and line when needed , lead by example, • Help maximize profitability by managing inventory, ordering, COGs, and labor, • Enforce all company safety and sanitation policies and procedures What We Offer • Benefits starting day one: medical, dental, vision, • Company-paid life insurance policy, • 2 weeks paid vacation + floating holidays, • Monthly dining comp at all Buck & Rider & Ingo’s Tasty Food locations, • Opportunities for advancement in a growing, innovative brand, • Employee referral program, • Paid training with tools for success, • Closed on Thanksgiving & Christmas to spend time with family, • A culture of respect, teamwork, and professionalism What We’re Looking For • 2+ years of culinary leadership experience in a high-volume setting, • Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials, • Proven ability to lead, coach, and develop culinary teams, • Excellent communication skills, both verbal and written, • Skilled with kitchen equipment and confident with knife work, • Ability to stand, walk, and work long hours in a fast-paced kitchen, • Current Food Handler’s or ServSafe certification (or ability to obtain), • Steak & seafood knowledge is a plus, but the drive to learn is even betterRequirements:

Job DescriptionDescription: Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience. At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another. We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience. JOB SUMMARY The Sous Chef contributes to Sanctuary Camelback Mountain's success by supervising the daily culinary operations of elements restaurant while ensuring exceptional food quality, consistency, and operational excellence. As a hands-on leader, this role coaches, develops, and motivates the culinary team to prepare and present dishes that reflect Sanctuary's high standards. Guided by Sanctuary's North Star Vision and Values, the Sous Chef fosters a culture where team members feel valued, understood, and empowered to succeed while creating authentic connections and intentional dining experiences beyond imagination for every guest. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive • Responsible for the daily operations of the elements kitchen., • Select, train and supervise kitchen staff in the proper preparation of menu items., • Ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations • Adhere to control procedures for cost and quality., • Supervise daily cleaning of walk-in and reach-in for safety reasons., • Report any equipment needing repair to the Chef and engineering for service., • Perform other duties as requested such as, VIP parties and staff meetings., • 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 while keeping payroll costs in line with business levels., • Supervise, train, and motivate all kitchen staff., • Prepare schedules, monitor kitchen payroll, and take an active role in recruiting, ordering product, and other administrative tasks., • Maintain high employee morale and a good reliable staff by motivating and training., • Cultivate a strong working relationship with the elements service staff, and perpetuate a spirit of teamwork between the kitchen and service staff., • Ensure that all employees maintain high standards of dress and personal hygiene., • Ensure proper maintenance and care is exhibited by all employees toward equipment., • 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., • Perform additional duties as requested by the Executive Chef., • Organize and clean all food preparation areas to maintain established par stocks, prep levels, and efficient production; in an advanced and supervisory level., • Supervise the completion of Bulk Prep, Station Prep, Protein Counts, Cleaning, Closing or Opening Checklists, • Ability to Fabricate Meat & Fish, portion into controlled sizes with acceptable waste, • Supervise and ensure that all food preparation, supplies, and products are properly received, handled, prepared, and stored.Requirements: 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. • Requires extending arms, bending and stooping to reach materials., • Ability to work on slippery surfaces, and work well under pressure., • 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., • Thorough knowledge of food products, standard recipes and proper preparation., • Must be experienced in the operation of all commercial kitchen equipment., • Must work well with all other departments., • 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., • Ability to listen effectively, to speak and write English clearly., • 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., • Prefer 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 required.

Job Description Sous Chef — Back of House Leader Salary $70,000-$82,000/yr (This includes a profit share bonus) Upscale Wood-Fired Restaurant & Lounge — Gilbert, AZ Our Purpose is to serve our stakeholders, enrich their experiences, and exceed their expectations. We achieve our Purpose through our Mission: Creating extraordinary experiences through hospitality. [1] As a Sous Chef in our Gilbert location, you are a critical anchor of our scratch-kitchen operations. You are responsible for modeling Iconic Hospitality, maintaining an immaculate workspace, and fostering a high-performance environment. Physical Requirements • Must have a sense of balance and be able to bend, kneel, and lift items frequently weighing up to 50 pounds., • Able to stand and exert well-paced mobility for multiple hours in length., • Able to use fingers, hands, arms, and shoulders repetitively for up to 6 hours each day., • Reach, bend, push, and pull items for up to 2 hours each day., • Able to speak, read, write, and understand the primary language of the work location. Core Responsibilities • Operations & Food Production: Command the back of house team and streamline food production across the main dining room and premium bar lounge., • Talent Development: Drive team growth by interviewing, hiring, coaching, counseling, and executing training frameworks., • Precision Butchering: Directly supervise and participate in shifts requiring precision butchering and strict portion controls., • Financial Control: Oversee vendor ordering, receiving, and bi-weekly inventory tracking for all produce, seafood, and core ingredients., • NCO Environment: Maintain a Neat, Clean, and Organized kitchen that rigorously reflects elite food safety and local sanitation regulations. Elite Knowledge Requirements • Systems Fluency: Master-level application of POS infrastructure, labor budgets, and cash handling procedures., • Culinary Integrity: Absolute mastery over standard cooling protocols, safe food handling, and shelf-life rotation., • Cost Control: Daily dedication to food and labor cost margins to align kitchen operations with financial benchmarks. Interested Candidates submit resumes to John Wilcoxon at john@geckohospitality.com #ZRDH

Job Description Lead the Kitchen! Inspire the Team! Elevate Every Plate! We're seeking an experienced, passionate, and driven Sous Chef to join our culinary leadership team. This is an opportunity to play a key role in a chef-driven kitchen where quality, creativity, and hospitality are at the center of everything we do. As the second-in-command of the kitchen, the Sous Chef works closely with the Executive Chef to lead daily operations, develop team members, maintain exceptional food standards, and ensure every guest receives an outstanding dining experience. The ideal candidate is a strong leader who thrives in a fast-paced environment and is committed to excellence in every aspect of the kitchen. Responsibilities • Assist in the development and execution of food and beverage menus, • Produce and oversee high-quality dishes that meet presentation and flavor standards, • Ensure efficient kitchen operations while maintaining exceptional quality and consistency, • Support the Executive Chef with menu planning, food preparation, and daily kitchen management, • Lead service and step into the Executive Chef role when necessary, • Manage, coach, train, and motivate kitchen team members, • Create staff schedules and evaluate team performance, • Monitor inventory levels and place orders as needed, • Control food costs, minimize waste, and maintain profitability goals, • Enforce all food safety, sanitation, and workplace safety standards, • Resolve challenges quickly and effectively while maintaining composure under pressure, • Foster a positive, professional, and team-oriented kitchen cultureQualifications, • 4+ years of experience as a Sous Chef in a high-volume restaurant environment, • Strong understanding of cooking techniques, ingredients, equipment, and kitchen operations, • Proven leadership and team management experience, • Ability to thrive under pressure and make sound decisions in fast-paced situations, • Strong organizational, communication, and problem-solving skills, • Experience with inventory management, ordering, and cost controls, • Familiarity with Microsoft Office, POS systems, and restaurant management software, • Commitment to culinary excellence and continuous improvement, • Culinary degree or related certification is a plusBenefits, • Health Insurance, • Dental, Vision, and Life Insurance, • Generous Employee and Guest Dining Discounts at All Restaurant Locations, • Paid Vacation and Sick Time, • Opportunities for advancement within a growing restaurant group, • A collaborative culture focused on culinary innovation and professional growthWhy Join Our Team? You'll have the opportunity to work alongside talented culinary professionals, contribute to a dynamic and growing restaurant group, and help shape memorable dining experiences for every guest who walks through our doors. We use eVerify to confirm U.S. Employment eligibility.

Job Description The Westin Tempe is looking for FT - Chef de Cuisine to join our amazing Team at our Culinary Team! Hours/Shifts - AM/PM - Availability - including weekends & holidays Summary of Benefits Team Member and Family Room Discounts for both Crescent Hotels and Resort and Marriott Hotels Flexible Schedules Career Growth & Development Insurance Benefit Available for both Full Time and Part Time Team Members 401k Plan and Company Match Program Vacation Pay / Sick Pay – Full Time and Part Time Team Members Holiday Pay – Full Time Team Members Amazing Recognition Programs/Giving Back – Community Outreach Tuition Reimbursement At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. A Chef de Cuisine takes part in servicing our food and beverages to our guests around our beautiful Restaurant. This task is to be handled in a friendly, courteous, timely, and professional manner resulting in an extremely high level of guest satisfaction. If you are outgoing and enjoy the being outdoors and are looking for great benefits, please join our Amazing Team! A Chef de Cuisine is responsible for overseeing all kitchen operations and supervising kitchen staff to ensure the consistent preparation of high-quality menu items. Ensures proper food handling, storage, and sanitation practices are maintained in accordance with company standards and health regulations. Coordinates food purchasing, inventory management, and menu execution while maintaining approved food and labor cost targets. Serves as the lead culinary professional in the kitchen and reports directly to the Executive Chef. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. PERFORMANCE STANDARDS: Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.