Trabajos chef en California - Page 15

Company: US0050 Sysco San Francisco, Inc.Sales Territory: US-CA-San Jose, US-CA-Santa Cruz.You may be eligible to participate in the Company's Incentive Plan.For information on Sysco's Benefits, please visit.Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef look

We are seeking a talented and creative Executive Chef at The Wayfarer DTLA, a Tapestry Collection by Hilton! The Executive Chef is directly responsible for the efficient and profitable operation of the kitchen and related back of the house areas. Minimum 4-5 years experience as an Executive Chef or

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee

Chef Job Duties: Lead, mentor, and manage culinary team.

Job Description Job Purpose: A professional Cook/Manager is to lead our kitchens at fire camp following our Mobile Food Service Managers specifications and guidelines. A successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customer’s satisfaction. The Fire Camp Kitchen Manager is to be a team leader and provide organizational guidance in the kitchen. Must be able to work in all types of extreme weather conditions. Must be able to serve and organize preparation and service of food for large numbers. Must have all necessary certifications up to date. Duties include but are not limited to: • Kitchen Manager and Supervisory Cook at Fire Camp, • Ensure all kitchens, salad bar, and beverage trailer are set up properly upon arrival at fire camp and torn down properly prior to departure from fire, • Lead by example: Lead the kitchen team to enforce compliance of Government Contract, • Be familiar with current government contract specifications for each job., • Ensure all employees are following proper health and sanitation practices, • Supervise Kitchen Staff, work with the MFSU Manager to coordinate employees and set schedules, • Maintain kitchen cleanliness and organization, • Update temperature logs in all kitchen, • Work with MFSU Manager and Inventory Manager on all food orders, • Collaborate with Executive Chef (Owner, Bryan Scofield) to set menus prior to Fire Season, • Communicate necessary menu changes with MFSU Manager promptly, • Work with Mobile Food Services Manager to resolve kitchen employee issues, discipline, hiring, and firing, • Ensure MFSU equipment is cleaned, organized and dispatch ready prior to fire season and at fire camp, • Report to Executive Chef or MFSU Manager any kitchen equipment that is not working, • Quality Control of product to be maintained at all times, • Coordinate food inventory with Inventory Manager and with Vendor coordinating with Bryan., • Train new kitchen staff, • Cook on the line to fulfill orders Skills/Qualifications • Proven food service and leadership experience, • High degree of accuracy and attention to detail, • Ability to work as part of a team, • Maintain a positive and professional approach with coworkers and customers, • Be highly organized with the ability to follow a daily routine, • Trustworthy, • Previous experience with government contracts preferred, • Adaptability: this job takes place on-site, often in remote locations with little notice, • Problem solver Required Certifications • ServeSafe: Food Manager Certification

Job Description THE OPPORTUNITY: Oak Quarry Golf Club is the most acclaimed golf course in Southern California. Located at the historic Jensen Quarry in Jurupa, Oak Quarry features a 7,200 square-foot clubhouse, full-service restaurant, and event space. Join the Oak Quarry Golf Club staff and work alongside our Executive Chef and culinary team to launch dinner service at Oak Quarry. THE ROLE: As a BBQ Pit Crew member specializing in live fire smoking and managing the firebox of an offset smoker, you will be responsible for overseeing the entire smoking process to ensure the production of high-quality barbecue dishes. This role requires expertise in fire management, precise temperature control, and a deep understanding of traditional barbecue techniques. Responsibilities: * Fire Management: Monitor and maintain the firebox of the offset smoker to achieve and sustain optimal cooking temperatures and smoke levels. * Smoking Techniques: Utilize expert knowledge of smoking techniques to impart desired flavors and textures to a variety of meats, including brisket, ribs, pork shoulder, and chicken. * Temperature Control: Regularly monitor and adjust airflow, fuel (wood or charcoal), and fire size to control the heat inside the smoker and ensure consistent cooking results. * Meat Preparation: Prepare meats for smoking, including trimming, seasoning, and ensuring they are ready for the smoker according to established recipes and procedures. * Quality Assurance: Maintain high standards of food quality and presentation throughout the smoking process, ensuring all meats meet our restaurant's standards. * Food Safety and Sanitation: Adhere strictly to food safety and sanitation guidelines, including proper handling of raw and cooked meats, cleaning of equipment, and maintaining a clean work environment. * Collaboration: Work closely with kitchen staff to coordinate smoking schedules and ensure timely preparation of smoked meats for service. * Continuous Improvement: Stay updated on barbecue trends, techniques, and equipment advancements to continuously improve smoking processes and product quality. Qualifications: High School diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. * Experience: Extensive experience in live fire smoking and managing offset smokers in a professional kitchen or barbecue restaurant setting. * Skills: Proficient in fire management techniques, temperature control, and smoking methods specific to offset smokers. Strong knowledge of barbecue cuts, seasoning, and smoking times. * Attention to Detail: Ability to maintain consistency and attention to detail in smoking processes to achieve desired flavors and textures in smoked meats. * Physical Requirements: Capable of lifting heavy objects, standing for extended periods, and working in a hot and fast-paced environment. * Team Player: Excellent communication skills and the ability to work effectively as part of a team, collaborating with kitchen staff and management. * Flexibility: Willingness to work evenings, weekends, and holidays as required in a restaurant environment. * Required: Active Riverside County Food Handlers Card. Conclusion: Join our team as a BBQ Pit Crew member specializing in live fire smoking and firebox management, where you'll have the opportunity to showcase your expertise and passion for creating exceptional barbecue dishes. If you thrive in a dynamic kitchen environment and are dedicated to delivering outstanding smoked meats to our customers, we encourage you to apply and bring your skills to our team. FOR MORE INFORMATION PLEASE VISIT:

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pasta Maker creates fresh batches of pasta daily to be sold in the market and served in restaurants at an Eataly location. A Pasta Maker is also involved with educating guests on Eataly’s various pastas and providing customer service. Reports to the Fresh Pasta Lead. • Makes pasta according to Eataly’s recipes and high-quality standards, • Weighs and packages pasta, • Advises guests on pasta choices, • Ensures all items are rotated according to First In First Out (FIFO) standards, • Maintains a clean and sanitary work area that meets Department of Health standards, • Performs other duties as required or assignedQualifications, • High school diploma or equivalent or culinary degree preferred Availability required for 7AM-4PM shift. Part time position near 2-4 days a week, often including weekends. Job Requirements • Availability to work onsite with a flexible schedule often including weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to operate equipment such as a commercial mixer and pasta machine Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job Description PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES • Perform daily line check and safety walk throughs, • Responsible for food budget and cost control of food and labor, • Investigate and review all sub-standard food with BOH team, • Review the suppliers and its goods price every month, • Monitor food waste and find solutions to minimize food waste, • Work with Corporate Chef on menu development and engineering, • Keep the kitchen running smoothly and adequately stocked with all necessary goods, • Create an environment of trust and mutual respect, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Complete nightly logs and manager reports, • Monitor and enforce inventory controls, • Ensure accurate and thorough information regarding menu items and food allergen information is up to date, • Recognize and cultivate regular guests and repeat business, • Respond to guest concerns/complaints and correct errors or resolve complaints, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree in Culinary Arts preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of three (3) to five (5) years of related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to labor and health code regulations, • Experience with POS systems and back office reporting systems, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job Description The role… At Soho House the Executive Sous Chef is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department according to company policies and state standards. As the Executive Sous Chef, you will have culinary, leadership, and human resource skills. Similar responsibilities to a Chef de Cuisine (CDC), a key responsibility is to do everything necessary to ensure Soho House's Kitchen Department is operating at maximum efficiency and to Soho House standards. This is a job for people who love food and are natural leaders! A successful Executive Sous Chef will work alongside the Executive Chef in an operational capacity while also supporting the teams scheduling, labor and development. Main Duties • Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure, • Maintain Health and Safety standards set by Soho House, local and regional government, • Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business, • Lead "Cook House" education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation, • Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served, • Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety, • Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform, • Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations, • Partner with Executive Chef to develop event menus, food preparation, food costs, quality food service and product are delivered., • Minimum of 4-5+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes, • Culinary trained and professional who is passionate and curious to develop and grow as a Chef, • Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue, • Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader, • Must encompass Food Serve Safe certification and have experienced with local sanitation regulations, • Well-versed and timely email etiquette as well as written and verbal communication, • Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations, • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, push, carry or lift at least 30 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping. Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with California law, the salary range for this role if filled within California is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$85,000—$90,000 USD

Job Description The Crowne Plaza Los Angeles Harbor Hotel in San Pedro, CA is looking for an Executive Chef. The right candidate will be someone who enjoys interacting with people and readily displays warm hospitality to all guests. Principal Responsibilities: Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities to meet the hotel’s standards of quality. ESSENTIAL FUNCTIONS • Hire, train, supervise, schedule, and participate in activities of chefs, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs., • Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement., • Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team., • Monitor team performance, product quality and production flow. Encourage continuous improvements where necessary., • Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes., • Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health cod requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essentials functions of the job, with or without reasonable accommodation. • Thorough knowledge of hotel food & beverage operations and preparation techniques, • Knowledge of food and wine pairing, • Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, menu costing, and other hotel financial statements, • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems, • Ability to walk, stand, and/or bend continuously to perform essential job functions, • Ability to work under pressure and deal with stressful situations during busy periods, • Ability to access and accurately input information using a moderately complex computer system Education High School graduate or equivalent required. Four year college degree in Hotel and Restaurant Management preferred. Experience At least six years’ experience in related field required, three of which at a management level. Licenses or Certificates Food Handler Certificate, CPR Certification, and/or First Aid Training preferred. Grooming All team members must maintain a neat, clean and well-groomed appearance (specific standards available). NOTICE: The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times. The ideal candidate will put pride in their work, be reliable, and be friendly and professional at all times. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Candidates selected for further consideration will be contacted within two weeks of the closing date of this ad, but no later than two weeks after the closure of this job advertisement. We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, age, color, religion, sex, national origin, disability status, protected veteran status. When you join the Avalon Hospitality Group team, you become a member of its team, which has been working and growing together for more than 25 years. At Avalon, team members are encouraged and rewarded for their achievements. We welcome guests with clean guest rooms and thoughtful service. If you share these values, we encourage you to explore your next career opportunity with Avalon.

Job Description Ready to Join a winning team? At Madonna Gardens Assisted Living and Memory Care, we value individuality and strong team connectivity. Our team members are compassionate, dedicated, and committed to providing high-quality care while creating relationships with our residents, families, and other staff members. Madonna Gardens Assisted Living and Memory Care is the premier Assisted Living and Memory Care community in Salinas. We specialize in a wide range of support and guidance for residents through specific programming for care, activities, socialization, and dining. Job Summary: Provide overall supervision and direction for dining services program, catering, the dining room, and room service programs. The Culinary Director is also responsible for delivering these programs in a manner that exceeds residents’ expectations and provides the Community with additional revenues. Schedule: 9am - 5:30pm Tuesday - Saturday Pay Rate: $70,000 - $73,000 Annually Job Duties (Essential Functions): · Support the mission, vision, and culture of the organization through positive communication and leadership. · Contribute to Community relationships by demonstrating cooperation and professional conduct with residents, families, fellow associates, physicians, pharmacies and other vendors or persons. · Contribute to team effort by being flexible in work assignments; by furnishing support; by taking initiative; and by understanding how this position affects and compliments all other Community positions. · Able to maintain work pace appropriate to given work load. Perform activities on schedule while maintaining regular attendance and punctuality within specified tolerance. · Supervise kitchen and dining room staff, provide training, set and adjust rates of pay and hours of work, provide informal and formal performance feedback, recognize both appropriate and inappropriate behaviors/performances through rewards and discipline, and apportion work among subordinates. · Perform all cook functions as necessary, serving 2-4 shifts a week as required by the Executive Director. · Order food and kitchen supplies from approved vendors and maintain good communication with all vendors. Record and maintain adequate food inventory and complete reports as required by the company. · Follow all the company’s dietary policies and procedures and ensure compliance by other food service employees. · Ensure that employees practice safe food-handling techniques and comply with federal, state, county, and city regulations regarding health, safety, and sanitation. · Ensure that personnel who display signs of communicable diseases are not working. · Hold regularly scheduled staff meetings with all dining room personnel to ensure efficient kitchen operations and to foster open communication. · Participate in New Hire Orientation program and other regular associate meetings or functions. · Support all catering services and help plan theme evenings, dinners, picnics, special parties, etc., with Activities Director and food service staff. · Maintain open communication with the cooks when planning events requiring special menus. · Make catering sales presentations to appropriate individuals, organizations, clubs, and businesses. · Instruct employees in the use, care, cleaning, and maintenance of all kitchen equipment and ensure that all equipment is in good working condition. · Maintain knowledge of all food service positions and provide hands-on assistance when necessary. · Train cook and dining room staff to assume positions, duties, and responsibilities of absent staff. · Prepare time slips, invoices, etc., for payment and turn in to Business Office. · Check or assign all food deliveries against order forms. · Establish and monitor a proper cleaning and maintenance program. · Maintain a score of 90 or above on all health inspections. · Achieve satisfactory ratings on the company’s Resident Satisfactions Survey as related to the food service categories. · Ensure all required licenses are up to date. · Train all employees in proper method of telephoning 911 and the circumstances under which calls to 911 are appropriate. · Ensure all kitchen staff are trained in relieving choking symptoms. · Promote advanced training in culinary activities. · Assure that at least one “heart healthy” entrée and one “sugar-free” dessert is offered daily. · Assure that consistent portion-control is maintained, unless upon resident request. · Assure that daily meal tickets are tallied correctly and given to the Business Office in a timely manner. · Assure that all food service employees receive appropriate orientation training, follow-up training, and conduct house training as necessary. · Participate in regularly scheduled department head meetings. · Hire and train assigned staff as appropriate, assuring that all paperwork is correctly performed and that appropriate policies are being followed. · Check menus for each following day to ensure necessary preparatory work is being performed. · Conduct tours. Added Responsibilities: · Respond appropriately to changes in the work setting. · Perform other related assignments as required. · Be familiar with the company’s Policies & Procedures Manual and The Company’s Staff Handbook. · Be prepared to work in any area of the department. Accountabilities: · Act on constructive feedback by listening to supervisor(s), customers and peers and use it to improve performance. · Maintain resident, employee, and community confidentiality. · Respect Resident’s Rights. · Demonstrate positive attitude and ability to work well with all people, particularly the elderly. · Promote positive work environment that emphasizes teamwork. · Demonstrate willingness to help other staff whenever needed. · Project and meet budgeting requirements. · Demonstrate awareness of sanitation regulations in handling and storing food. · Demonstrate awareness of safety rules in the kitchen. Job Specifications (Skill): · This position requires a high school diploma or equivalent certificate, a minimum of two years study or certification in the hospitality industry, and five or more years experience in food service management, supervision, food purchasing, safety, sanitation, and menu preparation. · Possess knowledge of sanitation procedures. · Competent working knowledge of Microsoft Office products. · Be able to work well under pressure. · Promote positive work environment that emphasizes teamwork. · Demonstrate positive attitude and ability to work well with all people, particularly the elderly. · May be required to hold valid First Aid Certification. Effort: · Maintain mental alertness, attention, and concentration for necessary periods. · Apply common sense understanding and carry out instructions (written, oral or diagrammatic). · Adapt to situations requiring the precise attainment of set limits, tolerances, or standards. · Regularly required to stand for extended periods, sit and talk or listen. · Able to stand, stoop and bend frequently, lift up to 50 pounds and push up to 50pounds. Also must have the ability to talk, hear, sit, use hands and fingers, handle/feel objects, tools or controls, and reach with hands and arms. · Specific vision requirements for this job include close vision, depth perception, and the ability to adjust the focus of the eyes. · Possess adequate physical stamina to move freely about the Community and assist residents where needed, including in emergency situations. · The physical demands described must be met by every staff. Reasonable accommodations may be considered to enable individuals with disabilities to perform essential job functions. Working Conditions: · Must be willing and able to work required and scheduled shifts, including evenings, weekends, overtime and holidays. · The noise level in the work environment is usually moderate to noisy. · Withstand heat from cooking area and cold from below-zero freezer.

Job Description Salary: 100,000-110,000 Other Forms of Compensation: Pay Grade: 15 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1463601 Bon Appetit BRYAN GONI

Job Description Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence., • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters., • Company-Paid Life Insurance: We've got you covered., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment., • Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands., • Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness., • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Compensation Range: $75,000 - $85,000/Annually *Range(s) – DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES • Perform daily line check and safety walk throughs, • Responsible for food budget and cost control of food and labor, • Investigate and review all sub-standard food with BOH team, • Review the suppliers and its goods price every month, • Monitor food waste and find solutions to minimize food waste, • Work with Corporate Chef on menu development and engineering, • Keep the kitchen running smoothly and adequately stocked with all necessary goods, • Create an environment of trust and mutual respect, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Complete nightly logs and manager reports, • Monitor and enforce inventory controls, • Ensure accurate and thorough information regarding menu items and food allergen information is up to date, • Recognize and cultivate regular guests and repeat business, • Respond to guest concerns/complaints and correct errors or resolve complaints, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree in Culinary Arts preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of three (3) to five (5) years of related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to labor and health code regulations, • Experience with POS systems and back office reporting systems, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job Description Position Title: Executive Chef - California College of the Arts Salary: $110,000 - $115,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary As the Executive Chef at California College of the Arts, you will lead all culinary operations for the campus dining program. This includes overseeing menu development, food production, purchasing, safety, and sanitation. You will manage and inspire a culinary team while ensuring that dining services meet the highest standards of quality, consistency, and innovation. Key Responsibilities * Lead and manage the culinary team, fostering a culture of excellence, safety, and collaboration * Oversee menu planning and creation, ensuring offerings are innovative, seasonal, and aligned with client and student preferences * Manage food cost controls, labor budgets, and overall account expenditures * Direct purchasing and inventory management to maintain efficiency and quality * Ensure strict adherence to food safety and sanitation standards across all operations * Implement new culinary programs in partnership with marketing and the broader culinary team Preferred Qualifications * Culinary degree strongly preferred * 3–5 years of progressive culinary management experience * Proven success in high-volume production and catering environments * Demonstrated ability to manage budgets and control costs effectively * Strong leadership skills with the ability to develop and mentor teams * Passion for creativity, innovation, and professional growth within a leading foodservice organization Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1449735 Bon Appetit Tyler Justus

Job DescriptionCompany Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities and our Diversity & Inclusion initiatives, • Learning programs through our AcademiesJob Description To serve beverages and food for guests in the Lobby Bar following SMI recipes and guidelines for preparation, presentation and accountability in a cost efficient manner. Ensure compliance with all liquor laws in the preparation, serving and consumption of alcoholic beverages in the restaurant. • Anticipate guest expectations, • Take food and beverage orders and deliver the correct order in a timely manner, • Proper and friendly service to guests, • Turn in correct Micros paperwork with minimal errors, • Up-sell food and beverage items as well as sundry items related to the hotel, • Consistently use the established points of service, • To be accountable for guest service and follow through, • Assist and support the other team members, • Maintain cleanliness of Lobby Bar area, • Control cost and waste in the work area, • Perform other duties and/or fill in at other positionsQualifications 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. • Able to work varied and flexible hours including mid-day shift, weekends, and holidays, • Must have previous Food & Beverage experience, • Communication skills are critical. Must be able to communicate clearly and listen attentively to management, guests and fellow employees from the Lobby attendant to the Chef., • Able to stand and be mobile for up to 4 hours. Able to lift, bend and stoop to perform various tasks. Additional Information Fairmont Sonoma Mission Inn & Spa, an elegant Spanish mission-style Inn, boasts exceptional accommodation in the heart of Wine Country. As one big team, community of service professionals, we come together and work with a common purpose to welcome, connect and serve others. Visa Requirements: Applicants must be able to provide proof that they are legally able to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Job DescriptionBenefits:

Job Description Pay Grade: 15 Salary: $85,000 - $90,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1449730 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description Salary: $93,500.00 - $95,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1462233 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES • Perform daily line check and safety walk throughs, • Responsible for food budget and cost control of food and labor, • Investigate and review all sub-standard food with BOH team, • Review the suppliers and its goods price every month, • Monitor food waste and find solutions to minimize food waste, • Work with Corporate Chef on menu development and engineering, • Keep the kitchen running smoothly and adequately stocked with all necessary goods, • Create an environment of trust and mutual respect, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Complete nightly logs and manager reports, • Monitor and enforce inventory controls, • Ensure accurate and thorough information regarding menu items and food allergen information is up to date, • Recognize and cultivate regular guests and repeat business, • Respond to guest concerns/complaints and correct errors or resolve complaints, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree in Culinary Arts preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of three (3) to five (5) years of related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to labor and health code regulations, • Experience with POS systems and back office reporting systems, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Sr. Research and Development Chef $85,000 - $130,000 DOE (Exempt/Salaried Position) Company Background American Custom Meats is a Tracy, CA based state-of-the-art further processor of both raw and value-added cooked proteins. We are a professionally run, family-owned, entrepreneurial organization that is rapidly approaching the 9-figure sales level. ACM possesses both raw and cooked operations with our primary development efforts focused on the cooked/ready-to-eat (RTE) marketplace. For additional company details visit . Position Overview ACM has an immediate need for a senior-level R&D Chef to lead our innovation efforts amid a rapidly expanding pipeline of sales and development opportunities. We seek a business-minded individual to manage a 3-person department and support all aspects of the sales, development, quality, and production roll-out process including the launch of new items for customers. The ideal candidate has 5-8+ years of culinary experience in a restaurant and/or corporate food service environment, is business and entrepreneurial minded, and has managed or is ready to manage others. The successful individual must be capable of translating their experience into the manufacturing space. We are casting our compensation and experience net wide as we are prepared to train and develop the right talent, or onboard a more seasoned veteran! We desire a dynamic, innovative and customer focused talent filled with a passion for delivering quality products with exceptional service to both internal colleagues and external customers. This individual must appreciate a small-company dynamic where responsibilities are broad and opportunities to impact results are front and center. Job Responsibilities • Innovation: Lead and support the sales and innovation effort including bench-top and production floor samples; implement strategies for evaluating ingredient technologies and developing new innovative products., • Recipe Development: Create and innovate recipes that are scalable, cost-effective, and aligned with market trends and customer and company requirements., • Improvement: Optimize existing recipes’ nutritional value, cost and sensory attributes; research and recommend sustainable, high-quality ingredient sourcing, considering supply chain efficiency and cost., • Documentation: Support and maintain meticulous records of recipes, tests, and procedures. This includes written documentation of test kitchen sessions, recipe development, and processes in company’s Flavor Studio system., • Collaboration: Support the sales team with product development requests, customer presentations, and product information requests; prepare and present technical presentations for customer visits; develop and maintain relationships with suppliers., • Research: Stay current with product and ingredient trends, standards, attributes, and safety., • 5+ years of culinary experience with a restaurant or food service organization, • Prior experience working with a corporate food service organization, • Prior experience working in a manufacturing or food processing environment preferably with proteins, • Knowledge of food safety principles, GMPs, and HACCP, • Formal Culinary Arts education a plus, • Certified Food Scientist (CFS), Research Chef (CRC), or Culinary Scientist (CCS), • Food and/or Animal Science experience or education a plus, • Kaiser Medical, • Delta Dental, • VSP Vision, • Paid Time Off, • Paid Sick Leave, • 401(k) plan with company match American Custom Meats 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, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job DescriptionSalary: $16.50 per hour Food Service Worker DETAILS OF POSITION Location: JFTB / Full-time: Monday Friday / Weekends / Hours: Varies / Starting rate: $16.50 per hour PURPOSE OF POSITION VTC Enterprises dba LOVARC has been supporting adults with developmental disabilities since opening our doors in the 1960s. This position supports the mission of the military dining facility by ensuring meals are served efficiently, safely and in an inviting environment, contributing to the well-being and readiness of military personnel, staff and guests. For more information visit our website: Essential Functions and Responsibilities • Prepares and portions food items according to military guidelines and production logs, ensuring correct serving sizes and completion of temperature checks during meal service., • Maintains working knowledge of HACCP procedures and completes basic production log documentation as required., • Sets up and restocks food service counters, steam tables, dining room tables, and service stands with hot and cold food, including meats, vegetables, salads, desserts, bread, butter, and beverages., • Prepares dining areas by cleaning tables and setting up condiments, flatware, napkins, and other service items., • Prepares fruits and vegetables for cooking and serving, including washing, peeling, cutting, slicing, dicing, and opening canned products. Operates simple food preparation equipment, such as electric potato peelers., • Monitors portion control, rotates food items to ensure freshness, and conducts temperature checks prior to and during food service line operations., • Portions food into serving dishes and serves customers cafeteria-style with attention to presentation and uniform portion sizes., • Prepares and replenishes beverages, including coffee, tea, iced water, and other drinks., • Clears and cleans dining tables during and after meal periods; ensures dining areas remain clean and welcoming., • Sweeps, mops, and vacuums in both kitchen and dining areas., • Cleans and sanitizes kitchen equipment such as ranges, ovens, fryers, pressure cookers, steam kettles, and broilers., • Washes dishes, pots, pans, coffee urns, glasses, and flatware using manual methods and mechanical dishwashers., • Properly disposes of food waste and trash, maintaining cleanliness and sanitation in waste areas., • Cleans woodwork, windows, display counters, and polishes dining area furniture., • Moves heavy garbage cans, assists with unloading supply trucks, and helps store heavy supplies in appropriate locations., • Follows all military and facility safety protocols and sanitation standards., • Performs other duties as assigned by the Chef Manager. Supervisory responsibilities: None Qualifications Education and/or experience: Minimum of a high school diploma or equivalent. Culinary arts training or vocational training are preferred. Prior commercial kitchen experience or cooking for large groups desired. Communication skills: Ability to read and comprehend simple instructions, short correspondence, and memos in English. Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others. Interpersonal skills: Establish and maintain cooperative working relationships with coworkers and management. Interact diplomatically with the public. Foster a stimulating, accepting learning environment. Self-management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities. Reasoning ability: Ability to apply common sense understanding to carry out basic written or oral instructions. Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action. Computer skills: N/A. Certificates, licenses, registrations: Must obtain and maintain a ServSafe Food Handler Certification. Other skills and abilities: Must be able to multi-task and perform in a fast-paced work environment. Must be able to work weekends, evenings, nights and holidays. Benefits • Paid holiday, vacation, and sick leave, • Medical, Dental, Vision, and Life Insurance, • Retirement Plan, • Employment Assistance Program (EAP) VTC Enterprises is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status

Job DescriptionThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure restaurant cleanliness daily by clearing tables, sweeping and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities Requirements • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Position Title: Executive Sous Chef - Santa Clara University Salary: 95,000-110,000 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Working as the Executive Sous Chef at Santa Clara University, you will support the successful operation of a $22 million dining program that serves breakfast, lunch, dinner, and after-hours service for approximately 10,000 covers daily. The account includes 20 managers and more than 120 union employees, requiring strong leadership and proven union management experience. Reporting directly to the Executive Chef, you will assist with menu development, food preparation, staff supervision, and ordering, while ensuring excellence in quality, efficiency, and service. Key Responsibilities: * Assists the Executive Chef with managing cost controls and controlling expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and executes catering events * Rolls out new culinary programs in conjunction with company marketing and culinary team Preferred Qualifications: * A.O.S. Degree in Culinary Arts or culinary certificate and required experience * Some progressive culinary/kitchen management experience, depending upon formal degree or training * Catering experience a plus * High volume, complex foodservice operations experience – highly desirable * Previous union management experience – required * Institutional and batch cooking experience helpful * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet * Must be willing to participate in patient satisfaction programs/activities * ServSafe certified – highly desirable Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1442354 Bon Appetit Tyler Justus

Job DescriptionBenefits: • Fun environment and team culture, • Career growth opportunities, • Meal perks, • Paid training, • Flexible part-time or full-time schedule, • Safety and sanitation standards, • Employee discounts, • Flexible schedule Our bartenders are responsible for greeting guests, taking orders, pouring beer, making cocktails, and serving The Brass Tap's delicious food. Our service team members are passionate about beer knowledge and providing each guest with an amazing experience. Positive attitudes and teamwork are a part of The Brass Tap culture. If you love people and enjoy working in a fast-paced environment, then apply now! Now hiring full-time and part-time positions. Responsibilities • Greet and welcome guests to The Brass Tap, • Follow The Brass Tap steps of service for taking and serving orders, • Be beer and menu knowledgeable to suggest beers and describe menu items, • Prepare beer, wine, and cocktails to recipe procedures, • Present guest check and take payment, • Follow safety and sanitation procedures, • Keep bar station and service areas clean and organized, • Complete duties without constant supervision Requirements, • Minimum age 21 or older, based on applicable state & local requirements, • Available to work weekend and holiday shifts, • Ability to balance and carry multiple food and beverage items, • Able to competently operate the POS and beverage equipment, • Continuous standing, bending, and lifting up to 25 pounds

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. Our Ideal Candidate is: A service focused hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all front of house operations, driving sales, staff training, guest relations, and working closely with the general manager and assistant GM to further the success of the restaurant. You have expertise in service, multi-tasking, front door operations, an impeccable eye for detail, a high level of professionalism, and can execute the standards of a 1-star Michelin establishment. What you bring to the table: • Personal Attributes, • Exceptional communication and organizational skills, • Gracious spirit of hospitality, • Intellectual curiosity and emotional maturity, • Continually strive to develop staff in all areas of food and service education, • Ability to work clean, organized, and lead a team, • Professional Attributes, • Advanced knowledge of Food and Wine. Level 1 Sommelier certification a big+, • Familiarity of financial reporting and inventory procedures, • Have a strong eye towards development both personal and for your team, • Desire to teach and mentor both your staff and interns, • Basic Qualifications, • 2 years’ experience in a fine dining high volume restaurant, with at least 1 years in a leadership role, • Knowledge of safety and hygiene protocols, • Experience in staff training and strategic selling techniques, • Ability to frequently lift up to 40 pounds, • Have the stamina to work in excess of 40 hours per week The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing . Powered by JazzHR Z6Gb60ZASn

Job Description Michelin Starred, Celebrity Chef, Michael Mina looking for an experienced Executive Chef for a New project opening in mid 2025! Mina Group is an industry-leading hospitality group led by James Beard Award-winning chef Michael Mina. We manage more than 40 concepts across the US, partnering with numerous industry leaders including the Four Seasons, MGM hotels, JW Marriott, and Bungalow Hospitality. Our goal is to elevate the craft of hospitality by delivering one-of-a-kind memories to our guests. We will recruit and develop leaders who share our obsession with hospitality and embrace our values of empathy, adaptability, and selflessness. Our Ideal Candidate is: A service focused hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all front of house operations, driving sales, staff training, guest relations, and working closely with the general manager and assistant GM to further the success of the restaurant. You have expertise in service, multi-tasking, front door operations, an impeccable eye for detail, a high level of professionalism, and can execute the standards of a 1-star Michelin establishment What you bring to the table: • Personal Attributes, • Exceptional communication and organizational skills, • Gracious spirit of hospitality, • Intellectual curiosity and emotional maturity, • Continually strive to develop staff in all areas of food and service education, • Ability to work clean, organized, and lead a team, • Professional Attributes, • Advanced knowledge of Food and Wine. Level 1 Sommelier certification a big+, • Familiarity of financial reporting and inventory procedures, • Have a strong eye towards development both personal and for your team, • Desire to teach and mentor both your staff and interns, • Basic Qualifications, • 2 years’ experience in a fine dining high volume restaurant, with at least 1 years in a leadership role, • Knowledge of safety and hygiene protocols, • Experience in staff training and strategic selling techniques, • Ability to frequently lift up to 40 pounds QRPk3Y1Ohj

Job Description Salary: $113,500.00 - $115,000.00 Other Forms of Compensation: 10% Bonus Pay Grade: [[payGrade_obj]] A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1437865 Compass Corporate Steven Goldberg [[req_classification]]

Job Description • Starting Pay: $20.00/hr, • Company: Chick-fil-A USC *Voted as America’s favorite & one of the fastest-growing quick-service restaurants in the country *Industry leader in Customer Service & Hospitality *Faith-based, individually owned & operated company *Symbol and Champions 2018, 2019. Symbol 2022 *10 team members receive the Chick-fil-A scholarship (annually) • Chick-fil-A USC's Commitment To You Here at Chick-fil-A USC we strive to be a Chick-fil-A at USC Family. You are part of our family, and we care about how you are doing personally and professionally. We expect leaders to inspire greatness in you. You becoming great yourself will make us the best CFA in Los Angeles. Our vision is to make Chick-fil-A an integral part of South LA and USC by operating with excellence and to sell safe and quality chicken with “REMARK”able service. • Value and Appreciate Employees *Flexible Schedules *Free Food *Access to Scholarships *Career Advancement Opportunities *Sundays Off • Opportunity At Chick-fil-A USC we care for our team and community. We passionately pursue excellence and strive to make a positive impact through delicious food and hospitality. We are searching for those that positively influence people around them and thrive in an environment of service and hospitality. Are you looking to challenge yourself and grow within a great team atmosphere? Let’s get started. • Position Type *Full-Time, or Part-Time *Opening/Day shifts *Evening/Night shifts *Open availability is highly preferred • Your Impact *Provide high-quality customer service and satisfaction *Provide hospitality and positive influence within your team and the community *Participate in an upbeat, record-setting environment with top quality products *Join a team of over 50+ Team Members that focuses on growth, personal and professional development *Use our CORE 4 model to serve guests: eye contact, smile, speak enthusiastically, stay connected *Upper management and leadership growth opportunities including Team Trainer, Team Lead, Shift Lead, and Director positions • Background Profile *Passionate about serving others *Drive to learn and grow *Ability to work at a quick, yet efficient and thorough pace--hustle is a must! *Team-oriented, adaptable, dependable, and strong work ethic *Positive attitude, coachable *Ability to communicate effectively with guests and team members • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters The physical requirements of this position are as follows: • Prolonged periods of standing and walking;, • Must be able to access and navigate all areas of the restaurant;, • Must be able to lift up to 25-45 pounds at times;, • May be required to work in excessive heat and cold in association with the kitchen environment. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Hospitality Confidential is pleased to present an exciting Head Chef opportunity with a new polished neighborhood restaurant in Culver City. This vibrant gathering spot will feature 58 seats, a strong catering program, and a seasonal California-driven menu designed to serve both locals and the surrounding business district. Our client believes it is the responsibility of a business to foster a culture that empowers its staff, supports personal and professional growth, and uplifts the community it serves. They value excellence, transparency, sustainability, and genuine connection—and seek team members who share these values and are excited to grow alongside the organization. They are seeking an experienced and passionate Head Chef to lead and elevate the BOH operations. The ideal candidate will be highly organized, financially astute, and able to balance creativity with operational discipline. With significant creative freedom, the Head Chef will develop a seasonally driven menu, implement systems and structure in the kitchen, and mentor a BOH team while driving efficiency and profitability. This is a rare opportunity for someone ready to take ownership of a kitchen, build systems from the ground up, and play a pivotal role in shaping the culinary identity of a new restaurant. Head Chef Core Competencies Culinary Expertise * Mastery of cooking techniques, ingredients, and global cuisine styles to craft innovative, high-quality dishes * Exceptional knife skills and precision in execution * Strong knowledge of food allergens and specialty diets (vegan, vegetarian, pescatarian, etc.) to meet diverse guest needs Menu Development * Expertise in designing menus that balance creativity, seasonality, cost-effectiveness, and customer preferences * Skilled in developing recipes, plating techniques, and presentation styles to keep offerings fresh and engaging Leadership & People Management * Inspires, trains, and manages kitchen staff to achieve consistent excellence * Builds a positive, cohesive, and efficient work environment * Strong communicator who collaborates effectively with FOH and BOH teams * Leads with fairness, equality, and professionalism Budget & Financial Management * Proficient in managing food and labor costs to maintain profitability without sacrificing quality * Implements inventory and ordering systems to ensure freshness and minimize waste * Builds and maintains strong, reliable vendor and purveyor relationships Operational Excellence * Adept at prioritizing tasks and managing time in high-pressure environments * Streamlines kitchen systems and workflows for efficiency and consistency * Quickly resolves issues such as equipment malfunctions or staffing challenges Health & Safety Compliance * Comprehensive knowledge of food safety standards, sanitation practices, and health regulations * Familiar with kitchen equipment maintenance, drainage, and ventilation requirements * Ensures a safe and clean environment at all times Adaptability * Flexible and calm under pressure, able to adjust to menu changes, staffing shifts, and unexpected challenges with a proactive mindset Pay/Benefits * 85-100K * Health insurance * PTO * Parking Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description Salary: 115,000 - 135,000 Other Forms of Compensation: 35% bonus potential + car Pay Grade: [[payGrade_obj]] Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Corporate Executive Chef Territory: Northern California & Pacific Northwest Location Requirement: Must reside within a 4-hour drive of San Francisco, CA - Salary 115K - 135K + up to 35% bonus potential + car + relocation assistance Morrison Healthcare, a sector of Compass Group and the nation’s top healthcare foodservice provider, is seeking a Corporate Executive Chef to support our operations in Northern California and the Pacific Northwest. This is a high-impact leadership role for a passionate culinary professional who wants to make a difference in the lives of patients, caregivers, and communities. As a Corporate Executive Chef, you’ll work closely with our Regional Directors of Operations and culinary teams to drive innovation, ensure food quality and consistency, and lead training and development across multiple accounts. You'll be joining a company committed to safety, sustainability, and delivering the highest standards in healthcare hospitality. Key Responsibilities: • Develop and implement operational strategies to meet client and company goals., • Support regional and corporate programs in compliance with company and regulatory standards., • Drive culinary excellence and enhance the overall patient and retail dining experience., • Lead training programs to ensure consistent, high-quality food production across accounts., • Build and develop a regional Culinary Support Team., • Train and mentor Regional Directors of Operations on food quality, presentation, and compliance., • Lead new product and program rollouts across the territory., • Ensure compliance with Compass purchasing programs and culinary standards., • Complete reports and unit visit documentation accurately and on time., • Conduct on-site visits, including patient rounding with hospital leadership., • Manage budget responsibilities in alignment with company financial goals., • Participate in and support patient/resident satisfaction initiatives., • Perform additional duties as assigned. Preferred Qualifications: • Bachelor's or Associate degree in Culinary Arts OR equivalent experience., • Minimum 5 years of progressive back-of-house (BOH) management experience., • At least 2 years of multi-unit BOH leadership experience required., • 3+ years of healthcare foodservice experience strongly preferred., • 3+ years of P&L responsibility in a management role., • Strong knowledge of culinary trends, food safety, cost control, and sanitation standards., • Hands-on leader with a collaborative and service-oriented approach., • Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and general internet use., • Certified Executive Chef (CEC) preferred., • ServSafe certification required; CDM certification a plus. Apply today and help us set the standard in healthcare foodservice Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1461909 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job Description Salary: $105,000 - $115,000 Other Forms of Compensation: $5K sign on bonus & Relocation assistance available With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities. CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1448924 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description We are looking to place a Temp Private Chef in Encino immediately. The role is only for 3 weeks, Mon-Fri. You will be cooking breakfast, dinner, and sometimes lunch for 6 people. The role includes: • Preparing 2–3 meals a day, mostly family-style, • Snack or light beverages as needed, • Dinner (time flexible), • Shopping, cooking, plating/serving, and cleaning up afterward, • Fresh, flavorful, and HEALTH-focused food, • Continental and California-style cuisine, with modern Italian, French, and Mediterranean influences

Job Description Position Title: EXECUTIVE CHEF-SANTA CLARA, CA Salary: $95,000-$105,000/annually Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job Description Company Overview: Specialty Restaurants, a leader in the hospitality industry, and is a high-spirited and successful family-owned corporation. Named one of Travel + Leisure’s “Best Date Spots in America”, Castaway has curated a whole new dining experience where everyone, including our employees, feels like a star. Our seasonally-inspired menu features interesting cuts of meats from top-notch butchers, a raw bar, vegetable-centric sides, and build-it-yourself charcuterie boards. Castaway has received various notable accolades, including being named one of the top “Most Romantic Restaurants in LA” by Thrillist, LA Weekly, Zagot, Yelp, Open Table, and NBC. Our mission at Castaway/Specialty Restaurants is to always innovate and consistently deliver a 5 star experience for our teams, guests, partners and community. SRC prides itself on growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Job Summary: The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food. He/she also supports the Executive Chef by completing projects as directed. The Exec Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence. Competitive Benefits: • Industry leading compensation + bonus program, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Variety of Supplemental Benefit Plans for life’s unknowns, • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution), • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Paid vacation starting at 2 weeks per year, • Paid/Floating holidays for 5 major holidays, • 24 hours paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance, • Management Referral Program with a $4,000 payout for qualifying management positions plus bonus Job Duties: -Responsible for food production, and leading a team of cooks to provide 5-star high-quality food to all guests -Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns. -Operates all kitchen equipment safely and correctly. -Follows facility and chef’s safe food handling guidelines. -Follows all sanitation and nutrition practices -Follows all portion sizes, quality standards, department rules, policies and procedures -Oversee and assist the kitchen staff in all aspects of food production -Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: -Minimum 3 years' in a similar Chef role in a high-volume restaurant environment -Detailed oriented with a strong emphasis on accuracy and time management. -Ability to interface with various levels of management -Strong familiarity with OSHA and all local Department of Health Regulations. -PC literate with a working knowledge of general systems Physical Demands: -Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Salary: $115,000 - $125,000 Other Forms of Compensation: Bonus potential and car Pay Grade: [[payGrade_obj]] Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Corporate Executive Chef Territory: Northern California & Pacific Northwest Location Requirement: Must reside within a 4-hour drive of San Francisco, CA - Salary 115K - 125K + bonus potential + car + relocation assistance Morrison Healthcare, a sector of Compass Group and the nation’s top healthcare foodservice provider, is seeking a Corporate Executive Chef to support our operations in Northern California and the Pacific Northwest. This is a high-impact leadership role for a passionate culinary professional who wants to make a difference in the lives of patients, caregivers, and communities. As a Corporate Executive Chef, you’ll work closely with our Regional Directors of Operations and culinary teams to drive innovation, ensure food quality and consistency, and lead training and development across multiple accounts. You'll be joining a company committed to safety, sustainability, and delivering the highest standards in healthcare hospitality. Key Responsibilities: • Develop and implement operational strategies to meet client and company goals., • Support regional and corporate programs in compliance with company and regulatory standards., • Drive culinary excellence and enhance the overall patient and retail dining experience., • Lead training programs to ensure consistent, high-quality food production across accounts., • Build and develop a regional Culinary Support Team., • Train and mentor Regional Directors of Operations on food quality, presentation, and compliance., • Lead new product and program rollouts across the territory., • Ensure compliance with Compass purchasing programs and culinary standards., • Complete reports and unit visit documentation accurately and on time., • Conduct on-site visits, including patient rounding with hospital leadership., • Manage budget responsibilities in alignment with company financial goals., • Participate in and support patient/resident satisfaction initiatives., • Perform additional duties as assigned. Preferred Qualifications: • Bachelor's or Associate degree in Culinary Arts OR equivalent experience., • Minimum 5 years of progressive back-of-house (BOH) management experience., • At least 2 years of multi-unit BOH leadership experience required., • 3+ years of healthcare foodservice experience strongly preferred., • 3+ years of P&L responsibility in a management role., • Strong knowledge of culinary trends, food safety, cost control, and sanitation standards., • Hands-on leader with a collaborative and service-oriented approach., • Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and general internet use., • Certified Executive Chef (CEC) preferred., • ServSafe certification required; CDM certification a plus. Apply today and help us set the standard in healthcare foodservice Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1425317 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job Description Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: • Competitive wages, • Access to wages before payday, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer matching, • Paid training, • Opportunities for advancement, • Meals and uniforms Responsibilities: Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. · Assist in planning, preparation, and execution of special events, banquets, and theme meals. · Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. · Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and labor. · Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. · Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. · Accurately report and submit monthly inventory of food & beverage supplies. · Interview, hire and train staff for culinary and food and beverage positions. · Responsibly manage and supervise all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. · Work with the Executive Director and administrative staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. · Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. · Ensures any dietary needs and restrictions are met. · Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. · Manages control of food preparation with particular attention to potential overproduction and waste. · Oversee maintenance and production of accurate daily records. · Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. · Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. · Work with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. · Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. · Meet regularly with residents and family members to confirm that high satisfaction levels are being met. · Advise management of any concerns regarding residents. Supervisory Responsibilities: Directly supervises employees in the Kitchen. 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. Qualifications: Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years’ work experience as an Executive Chef. · Minimum of five years’ experience as an Executive Chef within the hospitality industry. · Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Morada offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in Morada Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V

Job Description Overview: The Proud Bird, a historic and iconic restaurant with a strong tie to the local community, makes quite a statement as a unique, upscale food hall with interactive aviation exhibits and a renovated events center. The Proud Bird was named LA's Hottest Food Hall by Food Network Specialty Restaurants Corporation holds an impressive portfolio of 17 award-winning restaurants throughout the U.S. including The Proud Bird, and we pride ourselves on creating incomparable memories by delivering an unforgettable dining experience with exceptional food, unmatched service and breathtaking views. Our mission at The Proud Bird/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our employees, guests, partners, and community. We look forward to adding our next valued leader! Top-notch Benefits: • Competitive salary, • Quarterly bonus plan, • Benefits including vacation pay, medical, dental and vision insurance, • Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more!, • Company dining package with allotted spending amount each month, • Variety of Supplemental Benefit Plans for life’s unknowns, • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution), • Employer paid life Insurance throughout the length of employment, • Paid/Floating holidays for 5 major holidays, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance Essential Duties: • Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of all salaried Kitchen personnel., • Assists the General Manager in leading the Risk Management Team in proactively addressing liability, risk, and compliance opportunities., • Responsible for reviewing all performance reviews and recommendations made by the Sous Chef., • Responsible for training, managing, and developing all culinary team members., • Responsible for scheduling kitchen personnel in conjunction within forecasted labor and predetermined budgets, • Responsible for estimating food usage and ordering products accordingly., • Responsible for monitoring and controlling food cost by establishing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures., • Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards., • Ensures proper equipment cleaning and maintenance., • Maintains a safe and sanitized work environment for all employees by ensuring that proper safety and sanitation requirements are met, • Ability to create and maintain a strong team atmosphere with in the department and ensure that employees are appropriately trained and have an adequate work load., • Excellent interpersonal, verbal, and written communication skills., • PC literate with a working knowledge of MS Office preferred., • Must be able to clearly and effectively communicate English., • Proven working experience as a head chef, • Excellent record of kitchen management + BOH budget management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • 3+ years of Executive Chef experience in a high-volume restaurant and event center environment, with 6+ years' progressive Chef experience, • Banquet experience strongly preferred, • Strong skillset in leading, coaching and supervising junior chefs and cooks

Job Description Company Overview: The Proud Bird, a historic and iconic restaurant with a strong tie to the local community, makes quite a statement as a unique, upscale food hall with interactive aviation exhibits and a renovated events center. The Proud Bird was named LA's Hottest Food Hall by Food Network. At The Proud Bird, we pride ourselves on creating incomparable memories by delivering an unforgettable dining experience with exceptional food, unmatched service and breathtaking views. Our mission at The Proud Bird is to always innovate and consistently deliver a 5-star experience for our employees, guests, and community. We look forward to adding our next valued team member! Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance As the Executive Chef at The Proud Bird, you'll play a pivotal role in shaping the culinary direction of our establishment. You will be instrumental in elevating our culinary offerings, maintaining financial and operational excellence, and delivering unforgettable dining experiences. Responsibilities: • Oversee all aspects of the culinary operations in the restaurant and private events (banquets)., • Develop and execute seasonal menus that showcase creativity, innovation, and culinary excellence., • Lead, mentor, and inspire a team of talented chefs and kitchen staff to consistently deliver exceptional food quality and service., • Ensure compliance with Ecosure standards, Health Department regulations, and all staff safety protocols., • Manage food costing, inventory control, and budgeting to ensure financial targets are met., • Collaborate with the events team to create custom menus and cater to the specific needs of private events and banquets., • Maintain high standards of cleanliness, sanitation, and food safety in accordance with industry regulations., • Foster a positive and collaborative work environment where teamwork and professional growth are encouraged. Qualifications: • Proven experience (minimum 3 years) as an Executive Chef in a high-volume restaurant or catering/event establishment., • 5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment, • Strong culinary skills with a passion for creating innovative and flavorful dishes., • Extensive experience in managing and executing private events, banquets, and catering operations., • Excellent leadership, communication, and organizational skills., • Ability to thrive in a fast-paced environment and adapt to changing priorities., • Solid financial acumen with proven experience managing P&L, budgets, and cost control., • Knowledge of food safety standards and best practices., • Culinary degree or relevant certification preferred. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. The Proud Bird maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check. All job offers are contingent upon successfully passing pre-employment background check

Job Description Overview Monarch Bay is looking to re-imagine its food and beverage offerings to create new product offerings, innovation, enhanced service, and strategic marketing to encourage growth. Monarch Bay has a unique opportunity to extend its appeal to the surrounding community, by elevating and positioning the food and beverage operation as a destination for casual dining. Current Management (American Golf) and the facilities owner, City of San Leandro are committed to supporting this effort and the successful individual who will possess the creativity and drive to develop and implement a dining experience fitting of Monarch Bay’s extraordinary location… Responsibilities Job Purpose Monarch Bay Golf Course is seeking a dynamic and creative Executive Chef to lead the kitchen and elevate the food and beverage experience at our course. With a smaller kitchen space and a focus on delivering high-quality, innovative dishes, this role will require strong culinary expertise, flexibility, and the ability to manage operations efficiently. This is an exciting opportunity to shape the menu, create exceptional dining experiences for golfers and the local community, and contribute to the overall success of the food and beverage program. Executive Chef leads a team of cooking staff and partners with other members of the front of the house team to ensure guests receive their orders in a timely manner. The ideal candidate has previous experience working as a chef in a bustling, fast-paced restaurant, or entertainment setting. Key Responsibilities: • Menu Development:, • Create and execute an innovative and diverse menu that caters to a wide range of tastes, with influences from California, Asian, and Hispanic cuisines., • Work with the management team to design seasonal menus that incorporate fresh, locally sourced ingredients., • Develop a limited menu for peak hours and create specials that align with current trends, customer preferences, and dietary needs (e.g., plant-based, gluten-free options)., • Kitchen Management:, • Oversee the daily operations of the kitchen, ensuring food quality, presentation, and consistency at all times., • Manage inventory and work with local suppliers to source high-quality ingredients within budget constraints., • Maintain cleanliness and organization of the kitchen and workspaces in compliance with health and safety regulations., • Staff Leadership:, • Lead, train, and mentor a small but efficient kitchen team, fostering a culture of creativity, teamwork, and professionalism., • Coordinate with the front-of-house team to ensure smooth service and clear communication., • Provide ongoing training on food preparation, safety standards, and customer service., • Cost Control & Budgeting:, • Work within a $150K kitchen upgrade budget, ensuring cost-effective purchasing and preparation methods while maintaining high culinary standards., • Monitor food and labor costs and adjust menus and staffing levels to stay within budget., • Customer Experience:, • Create an extraordinary dining experience for both golfers and non-golfers, enhancing the overall atmosphere of the golf course., • Be visible and interact with guests to gather feedback and improve service., • Ensure that the kitchen operates efficiently during peak hours, particularly during golf events and special occasions, • Event & Banquet Management:, • Collaborate with the Food and Beverage Manager to plan and execute events, private banquets, and special catering events at the golf course., • Develop tailored menus for events that match client expectations, enhancing the course’s reputation as a venue for private events and group functions., • Coordinate closely with front-of-house staff and management to ensure smooth event execution, meeting guest expectations for quality and service. Additional responsibilities • Keep up to date with industry trends, • Inform wait staff about daily specials or shortages, • Experiment with recipes and suggest new ingredients, • Receive feedback and make improvements where necessary, • Train new kitchen staff, • Follow all national, state, and local safety, health, and sanitation guidelines as specified by the venue Qualifications Qualifications • Proven experience as an Executive Chef, Head Chef, or similar role, ideally in a high-volume or small-venue restaurant or golf course environment., • Exceptional creativity and ability to work with a limited kitchen space while delivering high-quality, visually appealing dishes., • Strong knowledge of food and beverage trends, with an ability to adapt and introduce seasonal, local, and international cuisines., • Excellent leadership skills and ability to motivate and manage a team., • Strong financial acumen and experience managing food costs and budgets., • Ability to work well under pressure in a fast-paced, high-demand environment., • Must speak English fluently and be able to write in basic English, • Familiarity with kitchen management software and POS systems. Education • High school diploma or GED, • Culinary school degree/diploma preferred Skills/Abilities/Personal Characteristics • Knowledge of Food Service Regulations, • Multitasking, • Delegation, • Time Management, • Organization, • Communication, • Teamwork, • Product Knowledge, • Dexterity, • Creativity, • Thoroughness Working Conditions • Days and hours of work vary by schedule and business needs, • Evening, weekend, and holiday work will be required, • Able to sit or stand for long periods of time, • While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull. The employee may be required to lift and carry objects weighing up to 50 pounds. Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision and the ability to adjust focus., • Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions American Golf Corporation is committed to equal employment opportunities for all. We will not discriminate against employees or applicants for employment on any legally recognized basis, (protected class), including but not limited to race, color, religion, genetic information, national origin, sex, pregnancy, childbirth, medical conditions, age, disability, citizenship status, uniform service member status, or any other protected class under federal, state, and/or local law.

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description • We are hiring immediately for a part time COLD FOOD (SALAD) position., • Location: LA General Medical Center - 2053 Marengo Street, Los Angeles, CA 90033. Note: online applications accepted only., • Schedule: Part time schedule. Days and hours may vary; weekends are required. More details upon interview., • Requirement: Previous culinary or food service experience is required. Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Cuts delicatessen meats, vegetables and cheeses with slicing machine, knives or other cutters. Prepares and serves sandwiches, salads and other cold food items. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from Chef., • Prepares sandwich meats, cheeses, condiments and salads using approved production standards to ensure proper quality, serving temperatures and standard portion control., • Stocks and replenishes deli/cold products and condiments following approved merchandising guidelines., • Carries pans, kettles and trays of food to and from workstation, stove and refrigerator., • Stores food in designated areas following HACCP standard wrapping, dating and rotation procedures., • Cleans, sanitizes and maintains counters, work surfaces, refrigeration units and floors in the preparation and serving areas., • Places meat, cheese or vegetables on cutting board and cuts slices to designated thickness. Positions and clamps meat or cheese on carriage of slicing machine. Adjusts knob to set machine for desired thickness. Presses button to start motor that moves carriage past rotary blade that slices meats and cheeses., • Interacts with coworkers to ensure compliance with company service standards, inventory and cash control procedures., • Maintains clean, safe work environment to comply with sanitation, ServSafe and safety requirements., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description Pay Grade: 14 Salary: $75,000 - $80,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities. CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1459416 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence., • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters., • Company-Paid Life Insurance: We've got you covered., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment., • Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands., • Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness., • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Compensation Range: $75,000 - $85,000/Annually *Range(s) – DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES • Perform daily line check and safety walk throughs, • Responsible for food budget and cost control of food and labor, • Investigate and review all sub-standard food with BOH team, • Review the suppliers and its goods price every month, • Monitor food waste and find solutions to minimize food waste, • Work with Corporate Chef on menu development and engineering, • Keep the kitchen running smoothly and adequately stocked with all necessary goods, • Create an environment of trust and mutual respect, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Complete nightly logs and manager reports, • Monitor and enforce inventory controls, • Ensure accurate and thorough information regarding menu items and food allergen information is up to date, • Recognize and cultivate regular guests and repeat business, • Respond to guest concerns/complaints and correct errors or resolve complaints, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree in Culinary Arts preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of three (3) to five (5) years of related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to labor and health code regulations, • Experience with POS systems and back office reporting systems, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job Description:\n\nSalary: $20-$22.50 plus regular overtime Job Summary: The Back of House Manager fosters a positive, results-based environment in the restaurant. They provide hands-on support through regular mentoring and coaching, complete administrative tasks, manage operations, employee relations, and scheduling. They must notify human resources of any harassment, discrimination, or retaliation reports, and adhere to company guidelines and laws. Back of House Managers oversee daily operations, ensuring great guest experiences. They supervise food prep, cooking, kitchen inventory, and compliance with safety and cleanliness standards. They maintain kitchen inventory, supervise staff, and ensure efficient operations in a high-pressure environment. Responsibilities include responding to inquiries, resolving issues, driving company and customer standards, and ensuring products and services meet requirements. They balance company and customer demands, oversee cost-effectiveness, productivity, and implement quality assurance principles. Supervisory Responsibilities: Supervises kitchen staff and coordinates schedules Ensures that the kitchen is kept clean and safe Conducts weekly inventory audits Places regular food and supply orders Coordinates with restaurant manager regarding menu item changes and prices Ensures food storage and preparation comply with both health and safety regulations Maintains records of day-to-day operations Manage inventory of food supply Supervise daily food quality, food preparation and food storage Monitor health and food safety regulations Communicate status of kitchen operations to the general manager Monitor kitchen equipment for repairs Conduct training on new kitchen requirements and techniques Maintained equipment and utensils Trained and developed crew members Promoted teamwork and created a great customer experience Monitored food waste and inventory levels Resolved food quality issues Assists the chef in the all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee duties. Monitors kitchen operations to ensure compliance with health and fire department regulations. Ensures compliance with state, federal, and local food handling requirements, and standards. Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift. Conducting the daily activities of the kitchen and overseeing food operations Completes the duties of a cook when needed and is capable of performing the duties of all kitchen positions. Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process. Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. Monitors labor costs to attain budgeted goals within restaurant policies and procedures. Supervise kitchen employees and organize food orders. Oversee the food preparation and cooking process. Oversees the daily workflow of the department. Monitor and resolve issues. Direct workload distribution. Managing both internal and external relationships on behalf of the department. Maintain, manage, and upkeep all filing systems for required employees and departments. Communicate effectively with staff, volunteers, supervisors, and senior management. Submit incident and workers compensation reports as needed. Oversee and audit operational systems and facilities. Communicate job expectations. Create processes, procedures, instruction manuals and end user training tools. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Ability to define problems, collect data, establish facts, and draw valid conclusions. Establishes and oversees the adoption of the support departments vision, goals, and objectives at all levels. Provide leadership and direction to the entire department. Report violations of required OSHA and general safety rules. Ensure staff receive legally required breaks and overtime approvals. Identify, acknowledge, motivate, and lead by example for employees. Training staff to follow restaurant procedures. Interacting with guests to get feedback on product quality and service levels Supervised a diverse BOH team Managing dining room, bar, and administrative responsibilities Managed ordering of food, supplies, and beverages, as well as inventory control and auditing of stockroom. Duties/Responsibilities: Reports directly to the Executive Chef and Sous Chef Organizes and directs operations to maximize profitability while upholding the company's values, policies, quality and guest experience standards Builds and leads a high-performing team: sources and hires, effectively trains, motivates, evaluates, develops and retains talent Oversees day-to-day operations, optimizing schedules and the deployment of the team to minimize labor costs and maximize sales Ensures the team always offers a consistent, high level of service to all guests Prepares weekly updates and collaborates with management and owners to plan activities and achieve all goals Estimates food and beverage needs, and requisitions or purchases food, beverage, supplies, and equipment; receives and checks orders to ensure that they adhere to specifications Assists with colleague scheduling. Coordinate daily pre-shift to communicate daily specials and offerings Actively manage the F&B operations, quality of service and interact with guests and staff during operations Follow-up with unsatisfied guests and handles complaints Assist with Special Events coordination, set-up and management Maintain compliance with policies, procedures, and standards Assist with completing daily, weekly, and monthly management administrative duties including operations reports, financial documentation, guest correspondence, human resources / staff management paperwork, operations evaluations, standard operating procedures, safety, and sanitations checklists, ordering and inventory documentation, and PR/marketing tasks. Protect establishment and patrons by adhering to sanitation, safety, and alcohol control policies. This includes any COVID Guidelines/Protocols as applicable to location.A team player with a positive attitude.Quick and flexible learner.Attention to detail.Communication and collaboration skills.Advanced food, kitchen equipment and prepping knowledge.Welcome and connect with every guest, provide friendly and personable service.Ensure staff are compliant with proper time clock practices (including breaks) as well as in the proper uniform.Demonstrate thorough knowledge of all positions that you oversee and maintain the ability to cover each position as needed.Maintain knowledge of all our menus & products and demonstrate knowledge of dietary/allergy information and proper food handling.Operate a POS register to complete customer transactions.Assist the General Manager, FOH Manager, Brewer with projects and administrative tasks.Uphold health, safety, and sanitation guidelines through leading by example as well as coaching and correcting staff.Collaborate with and support fellow team members.Ensure product displays are full and properly maintained.Communicate effectively with the kitchen and front of house teams and embody an environment of teamwork.Handle varying levels of business volume with composure & a positive attitude and support team members so they can do the same.Ensure the team completes all opening and closing duties and assist with duties as needed. Working with foods and beverages. Manage direct reports. Organize and review weekly progress. Flexibility and willingness to adapt to changes. Driven and self-motivated. Maintain customer privacy, behave with open-mindedness and cultural sensitivity. Contributes to long- and short-form integration proposals and topline concepts. Oversee operational software and operations. Support the team on all integrations and proposals. Planning, designing, and executing projects. Strong attention to detail and problem-solving ability. Implement quality assurance standards and provide accurate feedback. Ensure performance, reliability, functionality, and compatibility is up to company standards. Patience and the ability to maintain a professional demeanor. Performs other related duties as assigned. Enforce health and safety precautions. Follow all safety and state guidelines for preventing transmission of Covid-19 and other illnesses. Required Skills/Abilities: Restaurant / Lounge high volume experience required Strong written, verbal, and non-verbal communication skills Proactive attitude with strong organizational and time management skills The ability to motivate and inspire others to work cooperatively to achieve a designated goal Flexible schedule - Willing and able to work shift duties that will include evenings, nights, weekends and holidays Strong problem-solving skills Knowledge of performance evaluation and budgetingconcepts. Understanding of quality standards and health & safety regulations. Excellent verbal and written communication skills. Excellent interpersonal and customer service skills. Excellent sales and customer service skills. Excellent organizational skills and attention to detail. Excellent time management skills with a proven ability to meet deadlines. Strong analytical and problem-solving skills. Strong supervisory and leadership skills. Ability to prioritize tasks and to delegate them when appropriate. Ability to function well in a high-paced and at times stressful environment. Proficient with Microsoft Office Suite, Adobe, Google Suite, or related software. Ability to frequently lift, move and/or push up to 50 pounds without assistance. Ability to sit, walk, climb up and down stairs repeatedly for extended periods of time. Constant standing and bending. Tasks will be performed using and in the proximity of coolers, stoves, and other hot equipment. Education and Experience: Bachelors Degree or equivalent Food handlers certification ServSafe certification 4+ years of progressive experience in a related management role Physical Requirements: 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 required to stand, sit, or walk for an extended period of time. The employee may frequently be required to stoop, kneel, and crouch for duration of shift (eight hours or longer). The employee will need to use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move and/or push up to 50 pounds without assistance. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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. Must be detail oriented, possess strong organizational and time management skills and the ability to multitask. Ability to work a flexible schedule including weekdays, weekends, holidays, and nights. Language Skills: Ability to read and interpret documents such as e-mail communication, instant message communications, legal documents, license agreements, contracts, invoices, news articles, technical manuals, budgets, ledgers, purchase orders, financial, marketing, Inventory, shipping, and various reports. Ability to effectively present information, provide instructions and thoroughly answer questions in one-on-one and small group situations to other employees of the organization in English. Reasoning Ability and Computer Skills: Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Ability to efficiently use inventory, ordering & computer systems or applications and Microsoft Office programs. Benefits: A friendly, fun, positive work environmentCompetitive wagesPaid time off for full time employeesMedical, Dental, & Vision plan options available for full time employeesClosed on observed Holidays, with pay for full time employeesAccess to CalSavers retirement savings plan Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job in a typical office and warehouse environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work Authorization: United States Citizen or Alien Authorized to work in the United States. EEO statement: Brews Del Amo dba The Brews Hall @ Del Amo is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Brews Del Amo dba The Brews Hall @ Del Amo makes hiring decisions based solely on qualifications, merit, and business needs at the time. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Brews Del Amo dba The Brews Hall @ Del Amo reserves the right to modify this job description at any time.