Trabajos chef en Delaware

Please Note: This is NOT a remote position. This position requires living on-site at one of our Communities. Qualified applicants must be willing to relocate and reside on-site as a condition of employment. Join Our Mission At Resort Lifestyle Communities (RLC), serving seniors isn’t just a job, it’s a calling. When you join our team, you become part of a close-knit, servant-hearted community guided by our Core Values: Respect, Honesty, Kindness & Compassion, and Service Excellence. About the Role We’re seeking a dynamic couple or two-person team to live on-site and lead one of our beautiful Independent Living Retirement Communities. This unique leadership opportunity blends hospitality, operations, sales, and relationship-building to deliver an exceptional experience for our residents. As Community Managers, your mission is simple but meaningful: • Happy Employees, • Happy Residents, • Full Occupancy, • On-Budget Operations You’ll lead a team of 20+ caring employees and help create the warm, welcoming environment our residents call home. Living in a single on-site 2-bedroom, 2-bathroom apartment allows you to fully immerse yourselves in community life, stepping in to support any role whenever needed to keep operations running smoothly. Your primary schedule is Sunday–Thursday, with at least two nights on-call each week, plus additional evening, weekend, or holiday support when the community needs you. What We’re Looking For, • A couple or two-person team passionate about serving seniors, • Willingness to relocate and live on-site, • Applicants must be at least 25 years old to meet our liability insurance requirements for operating the resident shuttle., • Strong leadership, hospitality, sales, and customer service skills, • Proven success meeting/exceeding sales and marketing goals, • Budget management and financial analysis skills, • Proficiency in Microsoft Office and ability to learn new systems, • Experience hiring, training, and managing large teams, • A servant-leadership mindset with a readiness to jump in wherever needed Key Responsibilities, • Oversee all community operations, including sales, budgeting, dining, activities, housekeeping, maintenance, transportation, and resident satisfaction, • Provide hands-on leadership for all teams (Executive Chef, Sales, Lifestyle, Dining, Concierge, Housekeeping, Maintenance, and Bus Driver), • Maintain compliance with company standards and ensure an exceptional resident experience Benefits for Full-Time Employees, • Competitive compensation ($60,000 annually per person, plus profit sharing potential), benefits, and on-site housing provided, • Access your pay anytime, • $341 benefit stipend per pay period (per person) to apply toward:, • Health, Dental, Vision, • Life Insurance, • Short- & Long-Term Disability, • HSA, FSA, LSA, • Accident & Hospital Indemnity, • Legal & Identity Theft Protection, • Paid Time Off, • 401(k) with employer match Why RLC?, • Fast-growing, family-owned company with 60+ communities nationwide, • Supportive leadership in a beautiful, resort-style environment EOE/ADA #LI-ONSITE #LI-CZ1 #urgent

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Prepares food as directed by the Executive Sous Chef to the specifications of recipes and standards.Able to perform related duties in any station or outlet assigned.Fully versed in fast food and short-order cooking methods.Assures that the working area is clean and sanitary in accordance with Local,

Executive Chef Lefty’s Alley & Eats is unique destination in Delaware, bringing people together through interactive entertainment and unexpectedly high-quality food and beverages. We will be opening our new location at the Grove in Newark, DE in June 2026. We are currently in search of an Executive Chef to oversee all kitchen operations within our 55,000 square foot venue. This position will begin approximately April 13, 2026 Position Summary The Executive Chef serves as the culinary leader and figurehead of the kitchen and food & beverage operations at Lefty’s Alley & Eats. This role is responsible for upholding and advancing the company’s culinary standards while leading, training, and inspiring a high-performing kitchen team. The Executive Chef oversees all kitchen operations, including food purchasing, preparation, quality control, sanitation, cost management, staff development, and compliance with health and safety regulations. This position plays a key leadership role in fostering a positive, professional culture that promotes accountability, teamwork, confidence, and morale. Key Responsibilities • Ensure all food is consistently prepared and presented in accordance with established recipes, portioning, cooking, and plating standards., • Maintain compliance with all health, safety, sanitation, energy management, and preventive maintenance standards., • Implement and enforce standard operating procedures related to food quality, cost control, and revenue management., • Oversee all aspects of kitchen staff management, including recruiting, interviewing, hiring, training, performance evaluation, discipline, and termination as needed., • Conduct onboarding and orientation for new kitchen team members, ensuring understanding of company policies and departmental procedures., • Develop seasonal and calendar-driven menus that provide a fresh and engaging culinary experience throughout the year., • Ensure full compliance with all applicable federal, state, and local laws related to labor, food safety, sanitation, and alcoholic beverages., • Develop, implement, and maintain policies and procedures for the food and beverage departments., • Manage purchasing, receiving, and storage of all food and supplies to ensure proper quality, quantity, and cost control., • Evaluate and introduce new culinary techniques and presentations to enhance guest satisfaction while managing food costs., • Collaborate daily with the General Manager to achieve the highest level of guest satisfaction at optimal cost., • Address guest feedback and complaints promptly and professionally, recommending or implementing corrective actions as needed., • Maintain the cleanliness, organization, and overall condition of all kitchen equipment and food & beverage facilities., • Enforce employee appearance and dress code standards., • Review and approve product invoices and submit them to accounting in a timely manner., • Oversee physical inventory counts and provide accurate reporting to the accounting department., • Partner with other managers to ensure proper reconciliation of point-of-sale systems and revenues., • Audit and approve weekly payroll., • Collaborate with management to plan and execute special menus, promotions, and food & beverage offerings., • Work closely with group sales and event managers to ensure exceptional execution and client satisfaction for events and parties. Daily Operational Duties • Oversee daily opening and closing procedures for the restaurant., • Ensure consistent station set-up and readiness for each service., • Partner with management to promote upselling of new menu items and specials., • Manage staff scheduling and timekeeping., • Report on maintenance and equipment needs to the General Manager., • Support operations during high-volume or emergency situations as needed., • Maintain organization, cleanliness, and compliance across all food and beverage storage areas. Qualifications & Skills The Executive Chef must demonstrate comprehensive knowledge of food and beverage operations, a strong sense of hospitality, and effective leadership skills. This role requires excellent communication, organizational, and collaboration abilities, along with experience coordinating special events from both back-of-house and front-of-house perspectives. The Executive Chef will be responsible for planning and executing special event culinary stations, developing new concepts, contributing to menu innovation, and assisting with event layouts and flow. Equal Opportunity Employer Lefty’s Alley & Eats is an Equal Opportunity Employer. We are committed to providing a workplace free from discrimination based on race, color, sex, religion, national origin, age, disability, pregnancy, sexual orientation, or any other protected status under applicable law. This policy applies to all aspects of employment, including hiring, promotion, discipline, and termination.

Director of Food & Beverage Lefty’s Alley & Eats is unique destination in Delaware, bringing people together through interactive entertainment and unexpectedly high-quality food and beverages. We will be opening our new location at the Grove in Newark, DE in June 2026. We are currently in search of an Director of Food & Beverage to oversee all F&B operations within our 55,000 square foot venue. This position will begin approximately April 13, 2026 Summary: The Director of Food & Beverage is responsible for overseeing all food and beverage operations across the restaurant, entertainment, and special event venues at Lefty’s Alley & Eats. This role directly supervises the Chef, Front of House Manager, and all food and beverage team members. The Director will lead the planning, execution, and management of dining services, nightlife, live entertainment, and ticketed events such as wine dinners, fundraisers, and private functions. This position requires a hands-on leader with strong management, operational, and marketing skills—dedicated to delivering exceptional guest experiences, maximizing profitability, and fostering a culture of hospitality and teamwork. Essential Duties and Responsibilities: Leadership & Training • Collaborate with the Front of House Manager to implement comprehensive training and development programs for new and existing staff., • Oversee daily food and beverage operations, ensuring compliance with all safety, sanitation, and maintenance standards., • Maintain and enforce standard operating procedures for cost and revenue control., • Develop and manage departmental budgets, monitoring financial performance and controlling expenses., • Oversee purchasing, receiving, and inventory management to ensure quality, cost-effectiveness, and accountability., • Partner with the Executive Chef to review and approve menus for the restaurant, catering, and special events., • Coordinate and execute high-quality food and beverage experiences for live performances, VIP functions, and ticketed events., • Maintain a visible presence during service periods, ensuring guest satisfaction and addressing any issues promptly., • Ensure the cleanliness, appearance, and functionality of all food and beverage areas and equipment., • Enforce company dress code and grooming standards for all staff., • Proven experience in food and beverage management, preferably in a multi-faceted restaurant or entertainment venue., • Strong leadership, organizational, and interpersonal skills., • Excellent financial and analytical abilities with attention to operational details., • Knowledge of marketing and event promotion, including social media engagement., • Ability to manage catered events from planning through execution., • Exceptional guest service focus and a genuine passion for hospitality. Equal Employment Opportunity Lefty’s Alley & Eats is committed to providing equal employment opportunities to all individuals regardless of race, color, sex, religion, national origin, age, disability, pregnancy, sexual orientation, or any other protected classification. Employment decisions are made based on qualifications, merit, and business needs in compliance with all applicants.

Country House Category: Food Services Position Type: Full-Time 4830 Kennett Pike US-DE-Wilmington Enjoy being a chef, but tired of the late hours? We are currently seeking a dedicated and passionate sous chef to join our culinary team! Next day pay: Work today, get paid tomorrow with our PayActiv benefit! We strongly believe in providing our team members with great benefits, such as tuition reimbursement, commuter benefits, scholarship awards, professional development programs, university partnerships, referral and discount programs, appreciation events, wellness initiatives, and much more! Acts is currently seeking qualified candidates for our Sous Chef position. In this role, you will be responsible for overseeing food preparation and cooking in all production environments. Directs and supports the day-to-day operations and supervises the food production and sanitation staff. Assists with the hiring and training of new kitchen staff. Responsible for the daily duties in the absence of the Executive Chef. Takes charge of kitchen opening, closing, and other side duties as directed by the Executive Chef. Participates in inventory, development of par sheets, and places food and supply orders. The ideal candidate will meet the following requirements: • High school diploma or equivalent, • Minimum of four years' progressive responsibility in a full-service restaurant, catering, healthcare, country club/hotel, or cruise line environment, • ServeSafe Certification (preferred), • Experienced in all cooking stations and methods Team members are eligible for a generous benefit package including health benefits (medical, prescription, dental and vision), flexible spending accounts, life insurance, disability programs, 401(k) plan (with 4% company match after one year of employment), paid time off and holidays, and much more! Eligibility may vary based on status. For more information or to apply, visit us at and join our Talent Network to receive e-mail alerts with new job opportunities that match your interests! Acts Retirement-Life Communities is one of the largest not-for-profit owners, operators, and developers of resort-style continuing care senior living communities, including independent living, assisted living, and skilled nursing. The Acts family proudly consists of 28 communities in 9 states, and over 8,500 team members. Acts provides residents with a lifestyle that includes on-campus conveniences, services, and amenities such as casual and fine dining venues, beauty salons, fitness centers, security, healthcare, activity programs, and much more. Our team members are inspired by a culture of Loving-Kindness, and we are fully committed to appreciating the array of backgrounds and talents demonstrated by our team members. Acts is an equal opportunity employer that is committed to diversity and inclusion in the workplace. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, gender identity or expression, sexual orientation, marital status, national origin, non-disqualifying disability, veteran status, or any other characteristic protected by law. Acts is committed to providing reasonable accommodations for candidates with disabilities in our hiring process. #AZR $58,350.00 - $74,463.00 / year. Starting rate will vary based on skills and experience.

Manor House Category: Food Services Position Type: Full-Time 1001 Middleford Road US-DE-Seaford Join our team and grow with us both professionally and personally! Next day pay: Work today, get paid tomorrow with our PayActiv benefit! We strongly believe in providing our team members with great benefits, such as tuition reimbursement, commuter benefits, scholarship awards, professional development programs, university partnerships, referral and discount programs, appreciation events, wellness initiatives, and much more! Acts is currently seeking qualified candidates for our Executive Chef position. In this role, you will be responsible for overseeing multiple venues and the food production staff. Creates new recipes and ensures the quality of food items. Responsible for building menus, ordering food and non-food items, and managing schedules that meet budgeted guidelines. Enforces all policies and food safety regulations. Coordinates the recruitment and retention efforts of the food production staff. Conducts regular production meetings to drive employee engagement. The ideal candidate will meet the following requirements: • Degree in Culinary Arts (preferred), • Minimum of ten years' experience in a full-service restaurant, catering, healthcare, country club/hotel, or cruise line environment, • Knowledge of the food industry and trends, • In-depth knowledge of Federal, State, and local food safety regulations Team members are eligible for a generous benefit package including health benefits (medical, prescription, dental and vision), flexible spending accounts, life insurance, disability programs, 401(k) plan (with 4% company match after one year of employment), paid time off and holidays, and much more! Eligibility may vary based on status. For more information or to apply, visit us at and join our Talent Network to receive e-mail alerts with new job opportunities that match your interests! Acts Retirement-Life Communities is one of the largest not-for-profit owners, operators, and developers of resort-style continuing care senior living communities, including independent living, assisted living, and skilled nursing. The Acts family proudly consists of 28 communities in 9 states, and over 8,500 team members. Acts provides residents with a lifestyle that includes on-campus conveniences, services, and amenities such as casual and fine dining venues, beauty salons, fitness centers, security, healthcare, activity programs, and much more. Our team members are inspired by a culture of Loving-Kindness, and we are fully committed to appreciating the array of backgrounds and talents demonstrated by our team members. Acts is an equal opportunity employer that is committed to diversity and inclusion in the workplace. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, gender identity or expression, sexual orientation, marital status, national origin, non-disqualifying disability, veteran status, or any other characteristic protected by law. Acts is committed to providing reasonable accommodations for candidates with disabilities in our hiring process. #AZR #ActsLife $67,898.00 - $83,499.00 / year. Starting rate will vary based on skills and experience.

We are currently hiring aHead ChefinRehoboth Beach, DE at Chesapeake & Maine. Creates world-class food to complement our world-class beer. Provides leadership, coaching, development, and oversight to all kitchen staff. Runs an orderly, highly functional, and financially sound kitchen minimizing waste, controlling labor, creating accurate budgets and costs, and monitoring/maintaining all equipment in good working order. Champions, preserves, and supports a safe, clean, and sanitary working environment for coworkers, vendors, and guests. What You'll Brew: • Creates world-class food through menu creation, planning and exceptional culinary execution, • Fosters positive working relationships and good communication both within the kitchen team as well as amongst other restaurant teams, • Enforces and adheres to all safety regulations as required by the position and the company's safety program, • Enforces and adheres to all sanitation initiatives as required by the position and the company's sanitation program; ensures that all checklists are completed within prescribed timeframes, • Provides leadership, coaching, and oversight for entire culinary staff, • Ensures the excellence of the back-of-house teams by hiring and guiding chefs and other back of house leaders, creating consistent and enriching work experiences for all positions in the organization, and developing and maintaining excellent and effective training programs for all culinary staff, • Responsible for monitoring costs, budgets, and inventory, • 4yr bachelor's degree (Culinary/Hospitality), • 5+ years of culinary/executive chef experience leading a high-volume, dynamic kitchen, • Tuition reimbursement, • Fertility/adoption support, • Free financial coaching, • Health & wellness program and discounts, • Professional development & training, • Job Identification 16587, • Job Category Hospitality Operations, • Posting Date 02/04/2026, 03:38 PM, • Job Schedule Full time, • Locations Chesapeake & Maine (On-site)

Sous Chef Job Reference Number: 37773 Employment Type: Full-Time, Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Newtown Square, Pennsylvania (US-PA) Come join our amazing team and enjoy: No late Night Shifts! Weekly Pay! Free meals! Work/Life Balance! Competitive Benefits Package! Tuition Reimbursement! Employee Referral Bonus! 401K & Company Match! Elior North America is a family of distinct hospitality companies with more than 50 years of industry experience and 15,000 team members united in our passion for food, service, and excellence. We share an appetite for growth which drives all of us to continually reimagine our customers’ experience. We are looking to add a skilled, experienced sous chef to our Healthcare team in Newtown Square. As a sous chef with Cura Hospitality, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. • Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development., • Maintain proper production, safety and sanitation standards., • Direct and participate in the daily preparation of standard and gourmet food items., • Evaluate the quality of raw food and ensure the quality of the finished products., • Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance., • Implement culinary production for special events, monotony breakers, and catered functions., • Supervise and participate in the preparation and display of menu items for special functions., • Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff., • Control revenue and expenses to ensure financial goals., • Ensure the highest level of customer service., • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production., • Must have 3- 5 years of culinary management experience., • Strong leadership, oral and written communication skills are required., • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #LI-KM1 #BOOST About Cura: Cura serves hospitals, senior living centers, and other long-term care facilities. We guarantee compassionate service and healthy, delicious meals to ensure that quality of life never diminishes. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job DescriptionDescription: Location: Wilmington, DE Job Type: Full-time Compensation: $28–$30/hour (based on experience) Reports to: Executive Chef / Kitchen Manager About Nourish Markets At Nourish Markets, we believe access to fresh, organic, and local food should be simple and accessible—no matter how busy life gets. Founded in 2022, our mission is to combine food, technology, and sustainability to make better eating radically more convenient. From smart markets in airports and train stations to wholesale partnerships with beloved local cafés and retailers, we’re building a modern food system that puts health, quality, and community first. The Role We’re hiring an Assistant Food Safety & Kitchen Manager to serve as the right hand to our Executive Chef / Kitchen Manager and the day-to-day owner of food safety and quality systems in our USDA/FDA-regulated commissary kitchen. This is a high-impact, multi-hat role for someone who thrives at the intersection of: • food safety & compliance, • kitchen operations & production, • people leadership & process building Food safety is the primary responsibility, but this role is also deeply embedded in kitchen production, team supervision, quality control, and administrative operations. You’ll be hands-on in the kitchen while also owning documentation, verification, and continuous improvement. Key ResponsibilitiesFood Safety & Regulatory Compliance (Primary Focus) • Own day-to-day USDA and FDA food safety compliance for our commissary kitchen, • Manage and maintain HACCP and Preventive Controls Food Safety Plans, • Ensure accurate execution of:, • CCP monitoring, • Preventive controls, • Corrective actions, • Verification and validation activities, • Conduct and document:, • Environmental monitoring (e.g., Listeria swabs), • Sanitation verification, • Cleaning and chemical concentration checks, • Lead internal food safety audits and prepare for:, • USDA inspections, • FDA inspections, • Third-party audits (as applicable), • Manage food safety software systems to:, • Trace incoming ingredients, • Track lot codes and batch production, • Enable full product traceability and recall readiness, • Maintain training records and ensure all team members are compliant with food safety requirements, • Oversee daily QA/QC checks on production runs, • Verify product labeling accuracy, allergens, weights, and packaging integrity, • Monitor shelf life, cold chain integrity, and storage conditions, • Investigate and resolve quality or food safety deviations, • Supervise and support the kitchen production team during daily operations, • Ensure SOPs are followed consistently across shifts, • Be hands-on in cooking, prep, and packaging as needed, • Coach and train team members on:, • Food safety, • Sanitation, • Production standards, • Assist with:, • Ingredient and supply ordering, • Inventory counts and reconciliation, • Scheduling and labor coordination, • Maintain accurate digital records using:, • Food safety software, • Kitchen management tools, • Google Sheets and internal systems, • Support documentation development:, • SOPs, • Training materials, • Checklists and logs, • Act as a communication bridge between kitchen staff and leadership Compensation & Growth • Competitive hourly pay: $28–$30/hour, • Benefits, equity options, and growth opportunities, • High visibility role with opportunity to grow into:, • Food Safety Manager, • Operations Manager, • Kitchen Manager, • Join a collaborative, purpose-driven team shaping the future of foodRequirements:Who We’re Looking For, • 3+ years experience in a USDA and/or FDA-regulated food manufacturing, commissary, or production kitchen, • Strong working knowledge of:, • HACCP, • Preventive Controls, • GMPs, • Sanitation programs, • Experience conducting food safety verification activities (e.g., swabs, logs, audits), • Comfortable managing food safety and traceability software, • Prior experience supervising or leading kitchen or production teams, • Solid culinary skills and willingness to work hands-on in the kitchen, • Highly organized, detail-oriented, and process-driven, • Strong communicator who can hold teams accountable while remaining supportive, • Excited to grow with a mission-driven, fast-moving startup Certifications (Required or Willing to Obtain), • ServSafe Manager or equivalent (or willingness to obtain), • HACCP certification preferred (or willingness to obtain), • PCQI certification preferred (or willingness to obtain) Physical Requirements, • Ability to stand for long periods, • Ability to lift up to 40–50 lbs, • Comfortable working early mornings or weekends as needed

Job DescriptionDescription: We are looking for team members who want to be a part of a growing hospitality group! Made up of 5 award-winning brands (Buffalo Wild Wings, Jersey Mike’s Subs, Buffalo Wild Wings GO, Limestone BBQ and Bourbon, and Eggspectation) we offer many opportunities for growth across franchise and independent brands. Position Overview The Heart of House plays a vital role in supporting the day-to-day operations, ensuring that all behind-the-scenes functions are executed efficiently and to the highest standard. These positions are responsible for maintaining cleanliness, assisting in food preparation, managing inventory, or performing maintenance tasks that support the smooth running of guest-facing services. They are also responsible for plating entrees so they are appealing to the eye and represent the quality and integrity of the dish. Though not in direct contact with customers, Heart of House staff ensure that all operational systems run smoothly to enhance the overall guest experience which in turn creates guest loyalty by consistently and accurately preparing food. Duties and Responsibilities Essential duties and responsibilities include but are not limited to the following: Food Preparation: • Prepare, cook, and plate food to the standards set by the head chef or management. Follow the LDIR standard on all prepared products; label, date, initial, and rotate., • Follow recipes and adjust based on guest requests (e.g., dietary restrictions)., • Assist in preparing ingredients (chopping, marinating, etc.) for dishes., • Maintain and record proper temperature controls, • Ensure all food leaving the kitchen meets the quality standards of the restaurant, including presentation and taste., • Ensure food products are portioned before cooking by following standard portion sizes and recipes that have been specified, • Maintain a clean and organized workspace in compliance with food safety regulations., • Assist with inventory management, keeping track of stock levels and notifying management when supplies are low., • Assist with receiving and storing deliveries, checking for accuracy and quality., • Operate kitchen equipment (stoves, ovens, grills, etc.) safely., • Report any faulty equipment to the kitchen manager or maintenance staff. Skills and Abilities Required • Ability to work in a fast paced team environment, • Knowledgeable of proper sanitation, food safety, and security procedures, • Ability to follow written and oral instructions in English., • Knowledge of service standards and systems, • The physical demands for this position are to stand, walk, bend, lift at least 25-50 pounds, and move on an ongoing basis during working hours within a fast paced environment., • Ability to access online scheduling apps. Education and Experience Required • Prefer 3-5 years prior heart of house experience in a full service restaurant, • Serve Safe certification preferred We offer • Competitive pay, • Discounted meals, • Tuition Reimbursement, • Benefits and PTO (based on meeting hours requirements), • Values - based leadership, • Opportunity for Advancement, • Flexible schedulingRequirements:

Job DescriptionDescription: We are looking for team members who want to be a part of a growing hospitality group! Made up of 5 award-winning brands (Buffalo Wild Wings, Jersey Mike’s Subs, Buffalo Wild Wings GO, Limestone BBQ and Bourbon, and Eggspectation) we offer many opportunities for growth across franchise and independent brands. Position Overview The Heart of House plays a vital role in supporting the day-to-day operations, ensuring that all behind-the-scenes functions are executed efficiently and to the highest standard. These positions are responsible for maintaining cleanliness, assisting in food preparation, managing inventory, or performing maintenance tasks that support the smooth running of guest-facing services. They are also responsible for plating entrees so they are appealing to the eye and represent the quality and integrity of the dish. Though not in direct contact with customers, Heart of House staff ensure that all operational systems run smoothly to enhance the overall guest experience which in turn creates guest loyalty by consistently and accurately preparing food. Duties and Responsibilities Essential duties and responsibilities include but are not limited to the following: Food Preparation: • Prepare, cook, and plate food to the standards set by the head chef or management. Follow the LDIR standard on all prepared products; label, date, initial, and rotate., • Follow recipes and adjust based on guest requests (e.g., dietary restrictions)., • Assist in preparing ingredients (chopping, marinating, etc.) for dishes., • Maintain and record proper temperature controls, • Ensure all food leaving the kitchen meets the quality standards of the restaurant, including presentation and taste., • Ensure food products are portioned before cooking by following standard portion sizes and recipes that have been specified, • Maintain a clean and organized workspace in compliance with food safety regulations., • Assist with inventory management, keeping track of stock levels and notifying management when supplies are low., • Assist with receiving and storing deliveries, checking for accuracy and quality., • Operate kitchen equipment (stoves, ovens, grills, etc.) safely., • Report any faulty equipment to the kitchen manager or maintenance staff. Skills and Abilities Required • Ability to work in a fast paced team environment, • Knowledgeable of proper sanitation, food safety, and security procedures, • Ability to follow written and oral instructions in English., • Knowledge of service standards and systems, • The physical demands for this position are to stand, walk, bend, lift at least 25-50 pounds, and move on an ongoing basis during working hours within a fast paced environment., • Ability to access online scheduling apps. Education and Experience Required • Prefer 3-5 years prior heart of house experience in a full service restaurant, • Serve Safe certification preferred We offer • Competitive pay, • Discounted meals, • Tuition Reimbursement, • Benefits and PTO (based on meeting hours requirements), • Values - based leadership, • Opportunity for Advancement, • Flexible schedulingRequirements:

Job Description Redfire Grill is Platinum Dining Group’s reimagining of the “Great American Steakhouse” and it is quickly apparent after you first open the doors why it has become the destination for people wanting great steaks throughout Delaware, Maryland, Pennsylvania and New Jersey. The voluminous red walls with stone and wrought iron accents offer both a sexy and masculine punch to the richly appointed bar while providing a casual backdrop to the warm and inviting dining room. Our service staff is engaging and knowledgeable without being obtrusive. Our menu features an endless selection of dry-aged beef seared to perfection in our 1200 degree chophouse broiler. Other menu items include fresh fish, organic chicken & traditional steakhouse beef offerings. Lunch options are highlighted by generously portioned salads, sandwiches and signature burgers. Calling all LINE COOKS… Join our culinary team! We have flexible hours with day or evening shifts! We are looking for “seasoned” kitchen professionals to join our staff. Demonstrated ability to work within a team environment as well as the ability to lead others is a must. Our Line Cooks will follow the direction of our Chefs to prepare dishes that will delight our guests! If you are a motivated, energetic, hard-working self-starter than we want to meet with you! We have full-time and part-time positions available. All kitchen staff enjoy a complimentary family-style meal while at work. All full-time employees are eligible for benefits such as healthcare, dental, and 401K. We offer highly competitive salaries, incredible growth opportunities, and a positive work environment in our mid-size, multi-concept restaurant group. Apply now or visit one of our 6 restaurant locations...Taverna Rustic Italian in Newark or Wilmington, El Camino Mexican Kitchen - Wilmington, Redfire Grill Steakhouse in Hockessin, Capers & Lemons Italian or Eclipse Bistro both in Wilmington. Major Duties & Responsibilities: * Follow and fulfill the duties given by the Executive Chef, Sous Chefs, or senior line cooks * Keep stations clean and well stocked with the ingredients required to cook the dish that they are asked to prepare * Enjoy providing great hospitality Qualifications: * Excellent Emotional Self Awareness under pressure while maintaining a respectful, warm presence * Curious Intelligence to continue learning in the position * Knowledge of various culinary procedures and methods (grilling, baking, boiling etc.) * Good sense of taste and smell * Knowledge of a second language is a plus

Job Description • We are hiring immediately for a full time PREP COOK position., • Location: Bank Of America - 1000 Samoset Drive, Newark, DE 19713 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 6:00 am - 2:30 pm. More details upon interview., • Pay Range: $16.00 per hour to $18.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1521064. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1521064 [[req_classification]]

Job Description Taverna-Newark, a Platinum Dining Group restaurant, brings to life its highly anticipated version of the “neighborhood gathering place.” Inspired by both the casual watering holes and belly warming kitchens found within homes all throughout Italy, Taverna suggests a rural approach to refined Italian cooking. Rustic and simple in conception but well crafted and high minded in execution, Taverna brings to Newark a casual sophistication that sees reclaimed wood and exposed brick on the wall. Polished marble rest atop the overstretched bar which boasts eighteen draft beers and the state’s first ever “tapped wine” system. A seemingly humble menu is carefully considered with homemade pastas, coal-fired pizzas, and daily “features” that will bring a smile to the most discerning grandmother’s face." Calling all LINE COOKS… Join our culinary team! We have flexible hours with day or evening shifts! We are looking for “seasoned” kitchen professionals to join our staff. Demonstrated ability to work within a team environment as well as the ability to lead others is a must. Our Line Cooks will follow the direction of our Chefs to prepare dishes that will delight our guests! If you are a motivated, energetic, hard-working self-starter than we want to meet with you! We have full-time and part-time positions available. All kitchen staff enjoy a complimentary family-style meal while at work. All full-time employees are eligible for benefits such as healthcare, dental, and 401K. We offer highly competitive salaries, incredible growth opportunities, and a positive work environment in our mid-size, multi-concept restaurant group. Apply now or visit one of our 6 restaurant locations...Taverna Rustic Italian in Newark or Wilmington, El Camino Mexican Kitchen - Wilmington, Redfire Grill Steakhouse in Hockessin, Capers & Lemons Italian or Eclipse Bistro both in Wilmington. Major Duties & Responsibilities: * Follow and fulfill the duties given by the Executive Chef, Sous Chefs, or senior line cooks * Keep stations clean and well stocked with the ingredients required to cook the dish that they are asked to prepare * Enjoy providing great hospitality Qualifications: * Excellent Emotional Self Awareness under pressure while maintaining a respectful, warm presence * Curious Intelligence to continue learning in the position * Knowledge of various culinary procedures and methods (grilling, baking, boiling etc.) * Good sense of taste and smell * Knowledge of a second language is a plus

Job Description Capers & Lemons Italian is Platinum Dining Group’s interpretation of the contemporary Italian restaurant. A lively bar and lounge anchor a dining room that marries a contemporary aesthetic with modern comfort and sits against a rich framework of warm color, soft accents of light and the faint echo of wine meeting glass. Blending worlds old & new, the menu offers a wide-ranging collection of Italian inspired dishes- With delicate, handcrafted pastas and crackling pizza, timeless offerings are respectfully reinvented with a current touch and a skillful hand. An inventive collection of wine and imaginative drinks paired with soul warming food have made C&L one of the most popular restaurants in the area." Calling all LINE COOKS… Join our culinary team! We have flexible hours with day or evening shifts! We are looking for “seasoned” kitchen professionals to join our staff. Demonstrated ability to work within a team environment as well as the ability to lead others is a must. Our Line Cooks will follow the direction of our Chefs to prepare dishes that will delight our guests! If you are a motivated, energetic, hard-working self-starter than we want to meet with you! We have full-time and part-time positions available. All kitchen staff enjoy a complimentary family-style meal while at work. All full-time employees are eligible for benefits such as healthcare, dental, and 401K. We offer highly competitive salaries, incredible growth opportunities, and a positive work environment in our mid-size, multi-concept restaurant group. Apply now or visit one of our 6 restaurant locations...Taverna Rustic Italian in Newark or Wilmington, El Camino Mexican Kitchen - Wilmington, Redfire Grill Steakhouse in Hockessin, Capers & Lemons Italian or Eclipse Bistro both in Wilmington. Major Duties & Responsibilities: * Follow and fulfill the duties given by the Executive Chef, Sous Chefs, or senior line cooks * Keep stations clean and well stocked with the ingredients required to cook the dish that they are asked to prepare * Enjoy providing great hospitality Qualifications: * Excellent Emotional Self Awareness under pressure while maintaining a respectful, warm presence * Curious Intelligence to continue learning in the position * Knowledge of various culinary procedures and methods (grilling, baking, boiling etc.) * Good sense of taste and smell * Knowledge of a second language is a plus

Job DescriptionA Day in the Life: Engineer II, Cloud The Engineer II, Cloud, reporting to the Manager, Infrastructure, plays a critical role in the design, implementation, and ongoing support of Trinity Logistics' cloud infrastructure across Amazon Web Services (AWS) and Microsoft Azure. As a core member of the Cloud Infrastructure group, you will partner closely with the Cloud Engineering Team, Technology Services senior staff, and leadership to deliver reliable, secure, and scalable cloud solutions that keep business operations running smoothly. In this role, you'll take ownership of cloud infrastructure design, system uptime, automation, and optimization—while serving as the lead for Cloud Infrastructure on technology initiatives and company-wide projects. From day-to-day administration to strategic planning, your work ensures both stability and innovation across Trinity's technology ecosystem. Grounded in Our Core Values Personal. Service. Excellence. We share a passion for serving others and take extreme ownership of creating the best possible experience. Make It Happen. With integrity, we persist through challenges and deliver beyond expectations. We Not Me. Through listening and collaboration, we selflessly solve problems and create shared success. You'll bring these values to life daily—collaborating across teams, delivering dependable infrastructure, and continuously improving how technology supports the business. Essential Skillsets: Is This You?Cloud Infrastructure * Plan, document, administer, and maintain hosted and cloud infrastructure in alignment with Technology Services standards. * Design and implement cloud monitoring tools to provide visibility into performance, capacity, utilization, and system health. * Develop and maintain cloud systems following the AWS Well-Architected Framework. * Ensure high availability, scalability, and reliability across AWS and Azure environments. System Administration * Senior-level administration of Linux and Windows systems. * Support DevOps initiatives and cloud-based development workflows. * Design and execute tests and evaluations of IaaS systems. * Develop and maintain processes for backups, archival and purge cycles, patch management, security updates, and data center maintenance. * Perform day-to-day administration of AWS and Azure resources, proactively monitoring and resolving issues. * Maintain infrastructure standards, governance processes, and performance metrics to ensure enterprise value delivery. Security & Compliance * Design and maintain operating systems, backup solutions, and disaster recovery strategies. * Perform scheduled disaster recovery and business continuity exercises in cloud environments. * Participate in annual penetration testing with third-party vendors. * Ensure compliance with industry and Trinity standard practices. * Assist in the development of security policies, standards, and procedures. * Implement and maintain AWS and Azure security best practices in partnership with the Security Team. * Provide system testing and quality assurance for new and updated systems. Automation * Develop and maintain automation scripts to streamline deployment and management. * Implement Infrastructure as Code (IaC) using Terraform or CloudFormation. * Assist with automation practices that promote consistency, reliability, and operational efficiency. Collaboration & Documentation * Work closely with the Cloud Engineering Team, Technology Services leadership, and cross-functional partners on new initiatives and break/fix requests. * Develop and maintain accurate documentation for cloud infrastructure systems. * Contribute to future-state planning, technical roadmaps, and enterprise architecture alignment. Performance Monitoring & Optimization * Monitor infrastructure performance, capacity, and system response times. * Maintain monitoring configurations for all critical systems. * Develop and implement best practices around performance SLAs. * Provide cost optimization reporting to Infrastructure leadership. Job Requirements: Is This You?Education & Experience * BA/BS (4-year degree) or equivalent experience. * 6+ years of Linux administration, including recent cloud-based experience. * Experience administering AWS Cloud, Azure Entra (Azure AD), Fortinet, LAN/WAN networks, and DNS. * Experience with automation tools such as Bash, Ansible, Python, and platforms including Ansible, Chef, or Puppet. * Experience administering database systems (MySQL). Technical Proficiency * Strong knowledge of AWS services (EC2, S3, RDS, Lambda, VPC, DRS, SES, and more). * Proficiency deploying and administering REST APIs. * Experience with cloud monitoring tools such as Datadog and Rapid7. * Proficiency with CI/CD pipelines (Jenkins, GitLab CI). * Understanding of Agile and DevOps methodologies. * AWS certifications (Solutions Architect, SysOps Administrator) are a plus. Professional Attributes * Strong collaboration and communication skills. * Ability to quickly learn, apply, and support new technologies. * Outstanding problem-solving skills and a strong sense of urgency. * Commitment to continuous learning and living Trinity's Core Values. Work Environment / Physical Demands * This role operates in a physical office environment with hybrid (partially remote) eligibility. * Regularly required to talk, hear, stand, walk, and use hands and arms. * Ability to lift objects up to 10 pounds. * Participation in on-call rotation support is required. Additional Responsibilities This job description does not imply that these are the only duties required. Team Members may be asked to perform additional job-related tasks as needed to support business objectives. EEO Statement Trinity Logistics, Inc. is an Equal Opportunity Employer. All applicants and Team Members are considered without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, disability, or any other protected status under applicable law.

Job Description Overview About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen before but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. Responsibilities What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Team member motivation— discounted meals, exhilarating contests, and thrilling prizes! Qualifications Qualifications: • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members You may also apply in person at your local Firebirds Wood Fired Grill Monday through Friday between 2 pm and 4 pm! Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Redfire Grill is Platinum Dining Group’s reimagining of the “Great American Steakhouse” and it is quickly apparent after you first open the doors why it has become the destination for people wanting great steaks throughout Delaware, Maryland, Pennsylvania and New Jersey. The voluminous red walls with stone and wrought iron accents offer both a sexy and masculine punch to the richly appointed bar while providing a casual backdrop to the warm and inviting dining room. Our service staff is engaging and knowledgeable without being obtrusive. Our menu features an endless selection of dry-aged beef seared to perfection in our 1200 degree chophouse broiler. Other menu items include fresh fish, organic chicken & traditional steakhouse beef offerings. Lunch options are highlighted by generously portioned salads, sandwiches and signature burgers. Calling all GRILL MASTERS… Join our culinary team! We have flexible hours with day or evening shifts! We are looking for “seasoned” kitchen professionals to join our staff. Demonstrated ability to work within a team environment as well as the ability to lead others is a must. Our Grill Masters will follow the direction of our Chefs to prepare dishes that will delight our guests! If you are a motivated, energetic, hard-working self-starter than we want to meet with you! We have full-time and part-time positions available. All kitchen staff enjoy a complimentary family-style meal while at work. All full-time employees are eligible for benefits such as healthcare, dental, and 401K. We offer highly competitive salaries, incredible growth opportunities, and a positive work environment in our mid-size, multi-concept restaurant group. Apply now or visit one of our 6 restaurant locations...Taverna Rustic Italian in Newark or Wilmington, El Camino Mexican Kitchen - Wilmington, Redfire Grill Steakhouse in Hockessin, Capers & Lemons Italian or Eclipse Bistro both in Wilmington. Major Duties & Responsibilities: * Follow and fulfill the duties given by the Executive Chef, Sous Chefs, or senior line cooks * Work with a variety of proteins, including various cuts of beef * Keep stations clean and well stocked with the ingredients required to cook the dish that they are asked to prepare * Enjoy providing great hospitality Qualifications: * Excellent Emotional Self Awareness under pressure while maintaining a respectful, warm presence * Curious Intelligence to continue learning in the position * Knowledge of various culinary procedures and methods (grilling, baking, boiling etc.) * Good sense of taste and smell * Knowledge of a second language is a plus

Job Description Three Notch'd Brewing Company is coming to Rehoboth Beach with a mission to Leave Our Mark in the Nation's Summer Capital! We are hiring for a hospitality leader with a passion for best in class customer service and delivering quality food and drink to our guests. This individual must have experience in high-volume restaurant operations and a proven record of leading a large front-line team. Job Title: General Manager Direct Report: VP of Retail Operations, President & COO Job Summary: The General Manager is responsible for the Front and Back of House operations of the Three Notch’d Rehoboth Craft Brewery and Kitchen. This leadership role works closely with Back of House, brewery, finance, marketing and events departments. The General Manager is critical to ensuring the location operates successfully while delivering on company objectives and goals set by the organization. Essential Tasks and Responsibilities: • Manages all Front of House employees in coordination with Front of House supervisors and Back of House employees in coordination with the Executive Chef., • Conducts hiring, training, development, and performance management of Front of House team members., • Oversees operations to ensure quality and consistency in customer service, menu design, and bar program., • Oversees the cleanliness and maintenance of the property, procures vendors or contractors as needed to maintain the property and keep it in good order., • Drive achievement of company objectives in sales and service; evaluate the market and identify areas of opportunity and refinement; explore opportunities to add value to business operations., • Oversee Cost Control and profitability of the restaurant: Report weekly to VP of Retail Operations., • POS System knowledge, maintenance, upgrades, troubleshooting., • Create and implement Operational Best Practices and ensure they are administered properly and adhered to by Front of House employees., • Completes administrative responsibilities which includes reconciliation, invoicing and payroll., • Partners with Executive Chef to ensure cohesion on menu, seasonal offerings, and special event menus., • Coordinates with Production Manager to maintain draft and packaged beer inventory., • Collaborates with Brewery team for training, special releases, and events to attract consumers to buy our products., • Leads the scheduling and execution of special events in the restaurant in coordinate with our Events team., • Proactively research, develop and implement innovative operational plans to always improve the “customer experience” while maintaining best-in-class efficiencies., • Maintain oversight and compliance for all health, sanitation, liquor, safety and facility matters., • Completing weekly and monthly inventory tasks for production team., • Ability to move kegs and operate a hand truck. Required Qualifications: • Experience managing a restaurant or bar for at least 5 years., • Must hold a current, valid food safety certification, such as ServSafe Certified Food Protection Manager., • Must hold a current, valid safe alcohol service and intervention certification, such as TIPS or ServSafe Alcohol., • High School Diploma or GED., • A passion for craft beer and distilled spirits., • Very strong organizational skills., • Strong communication, interpersonal, and teambuilding skills., • Proven problem-solving skills., • Self-starter, proactive, open-minded, positive approach., • Ability to successfully motivate and coach others., • Highly effective multi-tasker., • Proficient in using restaurant Point of Sale software, such as Toast., • Previous brewery or craft beer experience, • Front of House and Back of House, • Moderate to loud noise levels., • POS System, • Telephone Little or No Travel (<10%) Lifting Requirements: Able to occasionally lift up to 160 pounds and able consistently lift at least 25 pounds. Physical Requirement: While performing the duties of this job, the employee is regularly required to endure on a daily basis, walking, standing, sitting, kneeling, and crouching. Three Notch’d Brewing Company is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Job Description 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. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • 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 DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job DescriptionCompany Description Fusion Life Sciences Technologies ( ) is a WBE-certified Healthcare Staffing and Engineering Services provider supporting industries including Pharma, Medical Devices, Aeronautical, Supply Chain, Heavy/Light Industrial, Food & Beverage, and Automotive. We proudly partner with 120+ clients such as Johnson & Johnson, Haemonetics, Delta, Caterpillar, Artisan Chef, Baxter, and many more. Our wide network of consultants and contract-to-hire engineers brings deep expertise across Engineering, Technical, Administrative, Healthcare, Life Sciences, Blue Collar, Skilled Trades, IT, Software Development, Manufacturing, and Supply Chain sectors. What sets us apart is our AI-powered, in-house software's enabling us to source and screen top talent within hours. This ensures rapid response times, high-quality matches, and virtually zero attrition. Job Description Job Title: Clinical Scientist – Medical Devices Location: Newark, DE Long Term Contract Role: Clinical Scientist responsible for developing Clinical Evaluation Plans (CEP) and Clinical Evaluation Reports (CER) to support CE Mark regulatory submissions for medical devices. Key Responsibilities: • Develop and author CEP and CER for regulatory submissions., • Conduct systematic literature reviews and analyze clinical data for device safety and performance., • Collaborate with R&D, Engineering, Regulatory Affairs, and Post-Market teams to support clinical strategy., • Prepare clinical documentation such as Investigator Brochures, Clinical Study Protocols, and Clinical Study Reports (CSR)., • Respond to regulatory authority questions related to clinical evidence., • Review risk documentation and product labeling based on clinical data., • MD, PhD, or MS in a scientific field., • 5–8 years of medical writing or clinical evaluation experience., • Experience in CER/CEP writing, literature review, and regulatory documentation., • 2–4 years of CER writing experience in the medical device industry., • Knowledge of EU MDR and clinical evaluation processes.Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionCompany Description Fusion Life Sciences Technologies ( ) is a WBE-certified Healthcare Staffing and Engineering Services provider supporting industries including Pharma, Medical Devices, Aeronautical, Supply Chain, Heavy/Light Industrial, Food & Beverage, and Automotive. We proudly partner with 120+ clients such as Johnson & Johnson, Haemonetics, Delta, Caterpillar, Artisan Chef, Baxter, and many more. Our wide network of consultants and contract-to-hire engineers brings deep expertise across Engineering, Technical, Administrative, Healthcare, Life Sciences, Blue Collar, Skilled Trades, IT, Software Development, Manufacturing, and Supply Chain sectors. What sets us apart is our AI-powered, in-house software's enabling us to source and screen top talent within hours. This ensures rapid response times, high-quality matches, and virtually zero attrition. Job Description Title: System Engineer - Medical Device Industry Location: Newark, DE Long Term Contract Job Overview: We are seeking highly skilled and experienced System Engineers to join our team. The ideal candidate will have 5-8 years of experience in the medical device industry, with a strong focus on Design Controls, traceability, and design validation. This individual will play a critical role in ensuring that user needs are clearly traced to design inputs, verification, and validation throughout the product development lifecycle. Key Responsibilities: · Design Controls: Lead efforts to develop and implement robust design control processes for new and existing products, ensuring compliance with FDA regulations (21 CFR 820), ISO 13485, and other relevant industry standards. · Traceability: Establish and maintain traceability throughout the design and development phases, ensuring that user needs, design inputs, and verification requirements are fully traced and documented. · User Needs to Design Validation: Work cross-functionally to trace user needs to design validation, ensuring that final products meet both the defined requirements and user expectations. This includes the development of comprehensive Design History Files (DHF) and validation documentation. · Design Verification & Validation (V&V): Collaborate with teams to ensure that all products undergo thorough design verification and design validation processes, providing evidence that the product meets the necessary specifications. · Cross-Functional Collaboration: Work closely with other engineering disciplines, such as hardware, software, and quality teams, to ensure a seamless integration of design controls and traceability throughout the product lifecycle. · Documentation and Reporting: Prepare and maintain detailed documentation for design control processes, ensuring all deliverables are compliant with internal and regulatory standards. Provide updates to leadership and stakeholders on project status, risks, and timelines. · Continuous Improvement: Identify areas for process improvements in design control and traceability methods, and implement changes that enhance the efficiency and effectiveness of product development. Required Qualifications: · Experience: 5-8 years of experience in system engineering within a regulated environment, preferably in medical devices or other highly regulated industries. · Design Controls: Strong experience in implementing and managing design controls processes, including traceability, user needs, and design verification/validation. · Traceability: Proven ability to ensure full traceability from user needs to design validation and manage product documentation accordingly. · Regulatory Knowledge: In-depth knowledge of FDA regulations (21 CFR 820), ISO 13485, and other applicable standards for medical devices. · Collaboration: Strong communication and interpersonal skills, with experience working effectively in cross-functional teams. · Strong verbal and written communication in English Preferred Qualifications: · Risk Management: Experience with risk management processes, including risk analysis, risk assessment, and mitigation strategies (e.g., ISO 14971). · V&V Experience: Familiarity with verification and validation techniques and methodologies for ensuring that product designs meet both functional and regulatory requirements. · Software and Tools: Experience with requirements management tools, traceability software, and common V&V tools. Personal Attributes: · Strong analytical and problem-solving skills · Ability to manage and prioritize multiple tasks in a fast-paced environment · Detail-oriented with a commitment to accuracy Proactive and able to work independently or as part of a team Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Long term contract. Hybrid. Join a fast-paced cloud infrastructure team responsible for AWS cloud infrastructure and minimal on-premises systems. As DevOps Engineer you will independently own complex platform work and drive measurable reliability and delivery improvements. You will influence technical direction, lead implementation efforts, and help mature team practices across automation, observability, and incident response. Engineers can expect a culture centered on Continuous Delivery, Total Quality Management, Knowledge Sharing, Personal and Career Advancement, Empowerment, Innovation, and Collective Ownership. Duties & Responsibilities · Lead advanced troubleshooting and resolution of complex production and pre-production issues. · Organize and influence design discussions for infrastructure and platform architecture. · Lead implementation of CI/CD and Infrastructure as Code improvements with minimal oversight. · Drive proactive reliability work, including incident prevention and resilience hardening. · Partner across Technology to translate requirements into secure, scalable architecture decisions. · Define and improve operational standards, runbooks, and engineering guardrails. · Provide technical mentorship and informal leadership to associate and mid-level engineers. · Participate in on-call rotation and lead response for high-impact incidents. Requirements Required · Advanced proficiency with AWS services, IAM, networking, and security controls. · Advanced proficiency with Terraform and/or CloudFormation design and operations. · Strong experience building and operating CI/CD systems at team scale. · Strong experience with Docker, Kubernetes, and container delivery workflows. · Proficiency in one or more scripting/programming languages used for automation. · Ability to drive complex initiatives across multiple teams and priorities. · Strong written and verbal communication with technical and business stakeholders. Recommended · AWS Solutions Architect Associate certification (or higher). · Terraform Associate certification. · Experience with configuration management tools such as Ansible, Chef, or Puppet. Skill Set · Operates independently on complex assignments with strong accountability. · Provides informal leadership and consistent technical mentorship. · Drives practical process improvements that increase delivery quality and speed. · Balances delivery urgency with reliability, security, and operational risk. · Maintains strong awareness of industry trends and internal engineering standards. Company DescriptionWe’re Infinia Search. We’re a relationship-driven search firm that proves that talent, ambition, curiosity, and an infinite work ethic creates exponential results for our clients and candidates.We’re Infinia Search. We’re a relationship-driven search firm that proves that talent, ambition, curiosity, and an infinite work ethic creates exponential results for our clients and candidates.

Job Description We are looking for a Chef de cuisine to join our team and prepare delicious meals for our customers. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you. Ultimately, you’ll prepare and deliver a complete menu that delights our guests. Responsibilities • Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales, • Study each recipe and gather all necessary ingredients, • Cook food in a timely manner, • Delegate tasks to kitchen staff, • Inform wait staff about daily specials, • Ensure appealing plate presentation, • Supervise Cooks and assist as needed, • Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy), • Monitor food stock and place orders, • Check freshness of food and discard out-of-date items, • Experiment with recipes and suggest new ingredients, • Proven work experience as a Chef or Cook, • Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers), • Advanced knowledge of culinary, baking and pastry techniques, • Leadership skills, • Ability to remain calm and undertake various tasks, • Excellent time management abilities, • Up-to-date knowledge of cooking techniques and recipes, • Familiarity with sanitation regulations Pay: From $60,000 per year Benefits: • 401(k) matching, • Dental insurance, • Disability insurance, • Employee discount, • Food provided, • Health insurance, • Life insurance, • Paid time off, • Vision insurance Physical setting: • Fine-Casual dining restaurant Schedule: • Weekend required Supplemental pay types: • Bonus pay Ability to commute/relocate: • Wilmington, DE 19806: Reliably commute or planning to relocate after starting work (Required) Experience: • Culinary experience: 5 years (Preferred), • Cooking: 5 years (Preferred) Work Location: In person

Job Description Capers & Lemons Italian is Platinum Dining Group’s interpretation of the contemporary Italian restaurant. A lively bar and lounge anchor a dining room that marries a contemporary aesthetic with modern comfort and sits against a rich framework of warm color, soft accents of light and the faint echo of wine meeting glass. Blending worlds old & new, the menu offers a wide-ranging collection of Italian inspired dishes- With delicate, handcrafted pastas and crackling pizza, timeless offerings are respectfully reinvented with a current touch and a skillful hand. An inventive collection of wine and imaginative drinks paired with soul warming food have made C&L one of the most popular restaurants in the area." Calling all PASTA CHEFS… Join our culinary team! We have flexible hours with day or evening shifts! We are looking for “seasoned” kitchen professionals to join our staff. Demonstrated ability to work within a team environment as well as the ability to lead others is a must. Our Pasta Chefs will follow the direction of our Chefs to prepare dishes that will delight our guests! If you are a motivated, energetic, hard-working self-starter than we want to meet with you! We have full-time and part-time positions available. All kitchen staff enjoy a complimentary family-style meal while at work. All full-time employees are eligible for benefits such as healthcare, dental, and 401K. We offer highly competitive salaries, incredible growth opportunities, and a positive work environment in our mid-size, multi-concept restaurant group. Apply now or visit one of our 6 restaurant locations...Taverna Rustic Italian in Newark or Wilmington, El Camino Mexican Kitchen - Wilmington, Redfire Grill Steakhouse in Hockessin, Capers & Lemons Italian or Eclipse Bistro both in Wilmington. Major Duties & Responsibilities: * Follow and fulfill the duties given by the Executive Chef, Sous Chefs, or senior line cooks * Work with a variety of handmade pastas from various regions of Italy * Keep stations clean and well stocked with the ingredients required to cook the dish that they are asked to prepare * Enjoy providing great hospitality Qualifications: * Excellent Emotional Self Awareness under pressure while maintaining a respectful, warm presence * Curious Intelligence to continue learning in the position * Knowledge of various culinary procedures and methods (grilling, baking, boiling etc.) * Good sense of taste and smell * Knowledge of a second language is a plus

Job Description Schedule: Monday - Friday, 6am - 4pm Salary: $70,000 - $80,000 /year Other Forms of Compensation: Yearly Bonus Opportunity Growth. Opportunity. Excellence. Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come grow with us. We are Canteen. Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Fluency in Haitian Creole or Spanish preferred, • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to Canteen today! Canteen 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. Canteen maintains a drug-free workplace. Associates at Canteen 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 Certain positions may require Florida Level 2 background screening. Details: Req ID: 1514894 Canteen Leticia Pinon

Job Description We are seeking Line Cooks. Experience a must. Able to work well with a professional team of line cooks, sous chef and executive chef. Lots of opportunity to grow within our restaurant group and learn under professional Chefs. Year round, full time and part time positions available. • Knowledge of common food safety practices, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skillsCompany DescriptionFamily owned and operated small business started by 2 brothers from Philadelphia. We specialize in fresh seafood, local produce and taking pride in our food and drinks from the bar. Open year round, full time lunch and dinner. We also do catering in our Lewes, location. We are a group of 4 restaurants in the Lewes and Rehoboth Beach area.Family owned and operated small business started by 2 brothers from Philadelphia. We specialize in fresh seafood, local produce and taking pride in our food and drinks from the bar. Open year round, full time lunch and dinner. We also do catering in our Lewes, location. We are a group of 4 restaurants in the Lewes and Rehoboth Beach area.

Job DescriptionHiring for experienced line cooks. Grill, Saute and fry station experience is a must. Full time and/or part time available. Great pay. Room to grow within our company of 4 locations. Plenty of opportunity. Please send resume or stop in and speak to the chef.

Job Description • We have an opening for a full time COLD FOOD (SALAD) position., • Location: RA Incyte - 1801 Augustine Cut Off, Wilmington, DE 19803 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 6:00 am - 2:30 pm. More details upon interview., • Requirement: Must have strong Deli and Salad experience., • Pay Range: $18.00 per hour to $20.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1511318. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! 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. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. 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 or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis.

Job DescriptionPosition Overview: The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurants standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment. Key Qualifications: Proficient in preparing menu items consistently to the specified recipes and customer requests. Available to work flexible shifts, including evenings, weekends, and holidays. Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives. Effective communicator with the ability to follow oral and written instructions. Capable of multitasking effectively under pressure in a busy kitchen setting. Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels. Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces. Responsibilities: Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality. Adhere to portion control and food preparation standards to maintain product consistency and manage costs. Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures. Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef. Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations. Ensure all dishes from the station are accounted for and meet the restaurants quality expectations. Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety. Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment. Collaborate effectively with the kitchen team and maintain positive working relationships with all staff. Undertake additional tasks as needed to support the efficient operation of the kitchen.

Job Description Duties and Responsibilities: • The Sous Chef will assist the Executive Chef in overseeing all Kitchen Operations, • Maintains excellent food quality and presentation, • Mentors the kitchen staff and makes sure all team members adhere to culinary standards and safety protocols, • Manages inventory, places orders and maintains food cost controls, • Will assume the role of Executive Chef during their absence, • Assists with cost control and budgeting, • Enforces all health and safety regulations, • Maintains and organizes the kitchen areas Requirements: • A degree in Culinary Arts is preferred but not required, • Minimum of five years experience in high volume restaurants or comparable hospitality environments, • Minimum of 2 years in a leadership role, • Proficient with inventory control, cost control, budgeting, scheduling and ordering systems, • Good organization skills, • Attention to detail, • Experience working in an upscale operations

Job DescriptionBenefits/Perks • Flexible Scheduling, • Open and/or Close the kitchen, • Execute and/or mentor others on daily preparation of food to ensure quality and standards, • Execute and/or mentor others on cooking of menu items while maintaining cleanliness and food safety standards, • Execute and/or mentor others on packaging of menu items to ensure orders are prompt, correct, and appealing, • Help maintain and track appropriate inventory levels of food supplies and ingredients, • Setup and maintain kitchen fixtures and equipment in proper working order and cleanliness, • Supervise and delegate tasks to other team members, • Maintain open communication with upper management of restaurant and personnel status, • Follow all food safety regulationsQualifications:, • Previous experience as a chef or line cook or shift lead, • ServeSafe or Food Handler’s Certification preferred, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job DescriptionDescription: We are looking for team members who want to be a part of a growing hospitality group! Made up of 5 award-winning brands (Buffalo Wild Wings, Jersey Mike’s Subs, Buffalo Wild Wings GO, Limestone BBQ and Bourbon, and Eggspectation) we offer many opportunities for growth across franchise and independent brands. Position Overview The Heart of House plays a vital role in supporting the day-to-day operations, ensuring that all behind-the-scenes functions are executed efficiently and to the highest standard. These positions are responsible for maintaining cleanliness, assisting in food preparation, managing inventory, or performing maintenance tasks that support the smooth running of guest-facing services. They are also responsible for plating entrees so they are appealing to the eye and represent the quality and integrity of the dish. Though not in direct contact with customers, Heart of House staff ensure that all operational systems run smoothly to enhance the overall guest experience which in turn creates guest loyalty by consistently and accurately preparing food. Duties and Responsibilities Essential duties and responsibilities include but are not limited to the following: Food Preparation: • Prepare, cook, and plate food to the standards set by the head chef or management. Follow the LDIR standard on all prepared products; label, date, initial, and rotate., • Follow recipes and adjust based on guest requests (e.g., dietary restrictions)., • Assist in preparing ingredients (chopping, marinating, etc.) for dishes., • Maintain and record proper temperature controls, • Ensure all food leaving the kitchen meets the quality standards of the restaurant, including presentation and taste., • Ensure food products are portioned before cooking by following standard portion sizes and recipes that have been specified, • Maintain a clean and organized workspace in compliance with food safety regulations., • Assist with inventory management, keeping track of stock levels and notifying management when supplies are low., • Assist with receiving and storing deliveries, checking for accuracy and quality., • Operate kitchen equipment (stoves, ovens, grills, etc.) safely., • Report any faulty equipment to the kitchen manager or maintenance staff. Skills and Abilities Required • Ability to work in a fast paced team environment, • Knowledgeable of proper sanitation, food safety, and security procedures, • Ability to follow written and oral instructions in English., • Knowledge of service standards and systems, • The physical demands for this position are to stand, walk, bend, lift at least 25-50 pounds, and move on an ongoing basis during working hours within a fast paced environment., • Ability to access online scheduling apps. Education and Experience Required • Prefer 3-5 years prior heart of house experience in a full service restaurant, • Serve Safe certification preferred We offer • Competitive pay, • Discounted meals, • Tuition Reimbursement, • Benefits and PTO (based on meeting hours requirements), • Values - based leadership, • Opportunity for Advancement, • Flexible schedulingRequirements:

Job DescriptionDescription: Position: Expediter Wage Class: Non-exempt Reports to: Head Chef Department: Kitchen Summary: The Expeditor is a professional responsible for ensuring efficient order flow between waitstaff and kitchen. They prioritize orders and assist in final dish preparation, ensuring accuracy and presentation. With excellent communication skills, they maintain fast service and handle customer complaints. They will work up to 30 hours a week. Pay: $17.00 per hour - $19.00 per hour based on experience. Essential Functions: 1. Manage the flow of orders from the dining room to the kitchen, ensuring timely preparation and delivery of all food and beverage items., 2. Inspect finished dishes for presentation, quality, and accuracy before they are served to guests., 3. Serve as the main point of contact between kitchen staff and servers, effectively communicating special requests and modifications to orders., 4. Monitor dining room activity and adjust the timing of food preparation to ensure optimal service efficiency., 5. Address and resolve any issues or discrepancies with orders promptly and professionally., 6. Assist in managing kitchen inventory and supplies, notifying management of any shortages or necessary orders., 7. Work closely with kitchen staff and front-of-house team members to ensure a cohesive and efficient service environment., 8. Maintain a positive attitude and provide excellent service to all guests, addressing any concerns or inquiries as needed. Environmental Demands 1. Working in the kitchen in warm conditions Physical Demands 1. Standing up and moving around for the entirety of the shift Intellectual demands Proven experience working as a food expeditor or other restaurant position This job description does not reflect all the physical, intellectual, and environmental demands of the position, including equipment. As such, we are not certifying that there may not be other physical, environmental, intellectual and or equipment operation demands associated with this position. The employer reserves the right to change and or modify the job description based on operational needs, fiscal demands and or the individual performance of the respective employee. Furthermore, the Club employs all individuals at will and as such there is not any guarantee or contract for any term and or condition of employment. Requirements:

Job Description You know the stories you share with friends, the ones which have developed and improved over time? Those tales are as comfortable as your favorite pair of jeans, and you look forward to the next time you get the opportunity to enjoy. At Chuck Lager America’s Tavern, we are dedicated to creating new stories, adventures you and our guests to share for years to come. Now Hiring Full Time & Part Time: Line Cooks Seeking line cooks to fill immediate openings. Night and weekend availability required. Pay rate negotiable depending on experience. If you are: • A strong Team Player, • A Good communicator, • Organized with a great attention to detail

Job Description Position Title: Sous Chef Salary: $60,000 - $75,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job SummaryWe’re looking for a flexible and creative Sous Chef to help shape the daily culinary experience across Incyte’s multi‑café program. This role offers a unique blend of café production, menu creativity, and hands‑on catering work, paired with a balanced, people‑first schedule. You’ll work Monday through Friday, support occasional early evening events, and enjoy an extra week off during the December holiday period, giving you more time for rest, reflection, and family. If you thrive in a collaborative kitchen, enjoy bringing new ideas to life, and want a role that supports both creativity and work‑life balance, this is a great opportunity. Key Responsibilities • Support the Executive Chef with daily kitchen operations across three cafés serving 300 plus guests per day., • Prepare, cook, and present high-quality dishes with consistency and creativity., • Contribute to menu development, ensuring offerings are fresh, seasonal, and aligned with guest preferences., • Help plan and execute catering events, from prep through presentation., • Maintain strong food safety and sanitation standards., • Assist with ordering, inventory, and cost‑conscious production practices., • Foster a welcoming, collaborative kitchen culture that supports learning and teamwork., • A flexible, creative culinary professional who enjoys variety in their day., • Experience in a high‑volume culinary environment or multi‑station production., • Strong communication and teamwork skills., • Ability to stay organized, calm, and positive in fast‑paced moments., • Interest in café service, batch cooking, and catering., • Comfort using basic kitchen technology and Microsoft tools., • Culinary degree or certificate., • Experience supporting kitchen leadership or supervising hourly teams., • Catering experience. Restaurant Associates 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. Certain positions may require Florida Level 2 background screening. Details: Associates at Restaurant Associates 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 Restaurant Associates maintains a drug-free workplace. 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 or copy/paste the link below for paid time off benefits information. Req ID: 1511323 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Taverna-Wilmington, a Platinum Dining Group restaurant, brings to life its highly anticipated version of the “neighborhood gathering place.” Inspired by both the casual watering holes and belly warming kitchens found within homes all throughout Italy, Taverna suggests a rural approach to refined Italian cooking. Rustic and simple in conception but well crafted and high minded in execution, Taverna brings to Wilmington a casual sophistication that sees reclaimed wood and exposed brick on the wall. Polished marble rest atop the overstretched bar which boasts eighteen draft beers and the state’s first ever “tapped wine” system. A seemingly humble menu is carefully considered with homemade pastas, coal-fired pizzas, and daily “features” that will bring a smile to the most discerning grandmother’s face." Calling all LINE COOKS… Join our culinary team! We have flexible hours with day or evening shifts! We are looking for “seasoned” kitchen professionals to join our staff. Demonstrated ability to work within a team environment as well as the ability to lead others is a must. Our Line Cooks will follow the direction of our Chefs to prepare dishes that will delight our guests! If you are a motivated, energetic, hard-working self-starter than we want to meet with you! We have full-time and part-time positions available. All kitchen staff enjoy a complimentary family-style meal while at work. All full-time employees are eligible for benefits such as healthcare, dental, and 401K. We offer highly competitive salaries, incredible growth opportunities, and a positive work environment in our mid-size, multi-concept restaurant group. Apply now or visit one of our 6 restaurant locations...Taverna Rustic Italian in Newark or Wilmington, El Camino Mexican Kitchen - Wilmington, Redfire Grill Steakhouse in Hockessin, Capers & Lemons Italian or Eclipse Bistro both in Wilmington. Major Duties & Responsibilities: * Follow and fulfill the duties given by the Executive Chef, Sous Chefs, or senior line cooks * Keep stations clean and well stocked with the ingredients required to cook the dish that they are asked to prepare * Enjoy providing great hospitality Qualifications: * Excellent Emotional Self Awareness under pressure while maintaining a respectful, warm presence * Curious Intelligence to continue learning in the position * Knowledge of various culinary procedures and methods (grilling, baking, boiling etc.) * Good sense of taste and smell * Knowledge of a second language is a plus

Job Description Enjoy cozy but energetic dining at Eclipse Bistro. It offers a chic, small and intimate dining room with brick walls, soft lighting and wood furnishings, creating a warm and sophisticated ambiance, making it a great place for a first date or business luncheon. Its diverse menu offers something for most diners. Calling all LINE COOKS… Join our culinary team! We have flexible hours with day or evening shifts! We are looking for “seasoned” kitchen professionals to join our staff. Demonstrated ability to work within a team environment as well as the ability to lead others is a must. Our Line Cooks will follow the direction of our Chefs to prepare dishes that will delight our guests! If you are a motivated, energetic, hard-working self-starter than we want to meet with you! We have full-time and part-time positions available. All kitchen staff enjoy a complimentary family-style meal while at work. All full-time employees are eligible for benefits such as healthcare, dental, and 401K. We offer highly competitive salaries, incredible growth opportunities, and a positive work environment in our mid-size, multi-concept restaurant group. Apply now or visit one of our 6 restaurant locations...Taverna Rustic Italian in Newark or Wilmington, El Camino Mexican Kitchen - Wilmington, Redfire Grill Steakhouse in Hockessin, Capers & Lemons Italian or Eclipse Bistro both in Wilmington. Major Duties & Responsibilities: * Follow and fulfill the duties given by the Executive Chef, Sous Chefs, or senior line cooks * Keep stations clean and well stocked with the ingredients required to cook the dish that they are asked to prepare * Enjoy providing great hospitality Qualifications: * Excellent Emotional Self Awareness under pressure while maintaining a respectful, warm presence * Curious Intelligence to continue learning in the position * Knowledge of various culinary procedures and methods (grilling, baking, boiling etc.) * Good sense of taste and smell * Knowledge of a second language is a plus

Job Description FRONT OF HOUSE SUPERVISOR Kiwi’s Tiki Hut and Kiwi’s Kove (at the Atlantic Sands Hotel) are hiring Front of House Supervisors for the season. Both are located directly on the Rehoboth Beach Boardwalk just steps from the beach. Ideal candidates would work well as part of a team, thrive in a fast-paced environment, and aim to provide our guests with an outstanding experience with each visit to our restaurants and bars. JOB DESCRIPTION The FOH Supervisor oversees daily operations of the restaurant and bar, this position requires substantial Food & Beverage knowledge and reports directly to the Food & Beverage Director and the Executive Chef. This role is an integral part of our restaurant team. The ideal candidate would strive to set an example for all other employees, thrive in a fast-paced environment and have a strong attention to detail. REQUIREMENTS -High School Diploma/GED -ABC license -Serve Safe training preferred -2+ years’ experience in a high-volume restaurant is preferred -Experience using POS systems -Excellent customer service and interpersonal skills -High standards of personal hygiene and personal appearances -Able to work well under pressure and in a fast-paced environments -Ability to lift and carry up to 25lbs -Ability to work in all weather conditions -Ability to be on feet for several hours at a time -Able to work some extended hours (early/late shifts, weekend shifts are required)

Job Description You know the stories you share with friends, the ones which have developed and improved over time? Those tales are as comfortable as your favorite pair of jeans, and you look forward to the next time you get the opportunity to enjoy. At Chuck Lager's America Tavern, we are dedicated to creating new stories, adventures you and our guests to share for years to come. Now Hiring Full Time & Part Time: Line Cooks Seeking line cooks to fill immediate openings. Night and weekend availability required. Pay rate negotiable depending on experience. If you are: • A strong Team Player, • A Good communicator, • Organized with a great attention to detail

Job Description Columbus Inn, Wilmington's favorite upscale tavern, is seeking a knowledgeable, motivated and hardworking sous chef to join our culinary team. We offer a competitive compensation package in a stable and friendly work environment. Additionally, we are a creative, ambitious business with an aggressive growth strategy and are hopeful to find like-minded leaders to join us as we move forward. If this sounds like a solid fit, we would love to hear from you today! Job Type: Full-time Salary: $55,000.00 - $65,000.00 per year Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Food provided, • Health insurance, • Paid time off, • Vision insurance Shift: • Night shift Supplemental pay types: • Bonus opportunities Weekly day range: • Weekends required Work setting: • Fine-casual dining restaurant Ability to commute/relocate: • Wilmington, DE 19806: Reliably commute or planning to relocate after starting work (Required) Experience: • Culinary experience: 10 years (Preferred), • Cooking: 5 years (Preferred) Work Location: In person

Job Description Position Summary The Multi-unit Kitchen Operations Manager is a culinary leadership role responsible for supporting kitchen operations across three restaurant locations—two in Delaware and one in Pennsylvania. This individual provides hands-on leadership in food preparation, execution, menu quality, training, and daily kitchen oversight. The Kitchen Operations Manager ensures consistency in culinary standards, operational alignment, and overall guest experience while serving as a floating resource to support busy shifts, special events, high-volume periods, and operational gaps. Key Responsibilities Culinary Leadership & Execution • Support daily kitchen operations across all restaurant locations, acting as Chef or Sous Chef when needed., • Maintain high standards of food quality, preparation, presentation, and consistency across diverse menu styles., • Uphold accuracy in recipes, portioning, and plating presentation., • Assist with menu development, seasonal rollouts, and execution of specials in collaboration with the Executive Chef., • Train hourly kitchen staff on core culinary skills, preparation techniques, station organization, and safety protocols., • Support onboarding and skill development for new hires across locations., • Coach team members to improve performance, efficiency, and adherence to standards., • Assist with inventory processes, ordering, receiving, and vendor partnerships as needed., • Monitor food costs, waste, portion control, and operational efficiency., • Ensure kitchen stations remain clean, organized, and properly stocked at all times., • Support menu transitions, weekly specials, and implementation of new culinary systems., • Maintain strict compliance with health department regulations, sanitation standards, and food safety protocols., • Conduct routine kitchen inspections to ensure readiness, cleanliness, and organization., • Train staff on ServSafe practices and enforce adherence to safety and sanitation requirements., • Travel regularly between Delaware and Pennsylvania restaurants to provide hands-on operational support., • Collaborate with GMs, Sous Chefs, and the Executive Chef to identify needs, staffing gaps, and operational priorities., • 5+ years of culinary leadership experience (Sous Chef, CDC, or Kitchen Manager)., • Experience supporting or leading operations across multiple locations preferred., • Strong foundation in culinary technique, kitchen systems, and menu execution., • Demonstrated leadership ability with strong communication and training skills., • Ability to work in high-volume, fast-paced environments., • Strong organizational and time-management capabilities., • Ability to work nights, weekends, and holidays as needed., • Valid driver’s license and ability to travel frequently between restaurants., • Culinary Expertise, • Leadership & Coaching, • Multi-Location Flexibility, • Operational Efficiency, • Quality & Consistency Focus, • Adaptability & Problem Solving, • Communication & Collaboration, • Ability to stand for extended periods in a hot kitchen environment., • Ability to lift up to 50 lbs., • Ability to travel regularly between locations.

Job DescriptionCulinary Manager Wilmington, DE Full-Time | $75,000–$85,000 base + quarterly bonus Exciting Culinary Leadership Opportunity We are seeking a hands-on Culinary Manager for a high-volume restaurant in Wilmington, DE. This role is ideal for a strong kitchen leader who thrives in fast-paced operations, knows how to build and develop teams, and takes pride in delivering excellent food quality and execution. Offering $75,000–$85,000 base plus quarterly bonus, strong benefits, and growth opportunity, this is an exciting chance to join a dynamic hospitality-driven environment. This role offers the chance to be part of a vibrant, hospitality-driven concept known for its lively atmosphere, scratch-made food, strong culture, and commitment to delivering an exceptional guest experience. The Role The Culinary Manager will oversee all back-of-house operations while also acting as a key member of the overall management team by supporting front-of-house leadership during scheduled management shifts. This is a highly visible leadership role for someone who can balance kitchen execution, team development, cost controls, and daily operations while helping create a seamless experience for both guests and staff. What You'll Be Responsible ForBack of House Leadership • Oversee daily kitchen operations and ensure smooth execution during every shift, • Build and manage kitchen schedules based on business needs, • Handle ordering, receiving, inventory, and product controls, • Manage food cost, labor cost, and kitchen budgets, • Maintain equipment and ensure the kitchen is operating efficiently, • Uphold recipe consistency, presentation standards, and food quality, • Ensure compliance with food safety, sanitation, and operational procedures, • Recruit, train, coach, and develop back-of-house team members, • Create a culture of accountability, urgency, professionalism, and teamworkFront of House Support, • Step into front-of-house management shifts as part of the leadership team, • Help direct service flow during busy periods, • Support service standards and guest satisfaction, • Maintain strong communication between front and back of house, • Partner with the leadership team to ensure smooth overall operationsWhat Were Looking For, • Previous experience in a Culinary Manager, Kitchen Manager, Executive Sous Chef, or similar leadership role, • Strong background in high-volume restaurant operations, • Experience with scheduling, ordering, inventory, labor management, and food cost controls, • Proven ability to lead, coach, and develop teams in a fast-paced environment, • Strong communication and organizational skills, • Solid knowledge of food safety and sanitation standards, • Professional, dependable, and results-driven mindset, • Open availability, including nights, weekends, and holidaysThe Ideal Candidate, • Leads from the front and stays actively involved in the day-to-day operation, • Brings strong kitchen leadership with a team-first mentality, • Knows how to hold standards while keeping morale high, • Is comfortable working across both BOH and FOH leadership responsibilities, • Takes ownership, solves problems quickly, and thrives in a fast-moving environment

Job DescriptionDescription: Position: Executive Sous Chef Wage Class: Exempt Reports to: Executive Chef Department: Kitchen Summary: The Executive Sous Chef serves as the second-in-command of the kitchen and is responsible for assisting the Executive Chef in overseeing all culinary operations, including a la carte dining, banquets, catering, and seasonal outlets. This role plays a critical leadership position in managing daily kitchen operations, supervising culinary staff, maintaining high food quality standards, and ensuring efficient, cost-effective performance aligned with the Club’s goals and Talon Tribe culture. Essential Functions • Assists the Executive Chef in managing all day-to-day kitchen operations, ensuring efficiency, consistency, and adherence to Club standards., • Acts as the lead kitchen manager in the absence of the Executive Chef, maintaining full operational control., • Supervises, schedules, and directs Sous Chefs, line cooks, and culinary staff to ensure proper execution of all food production., • Supports the hiring, training, coaching, and performance management of all culinary staff, fostering a strong and collaborative Talon Tribe culture., • Ensures all food leaving the kitchen meets established standards for quality, presentation, consistency, and timeliness., • Assists in menu development, recipe standardization, and seasonal updates in coordination with the Executive Chef., • Enforces portion control, minimizes waste, and implements proper food handling, storage, and rotation procedures., • Maintains high standards of sanitation, cleanliness, and safety throughout all kitchen areas in accordance with health regulations., • Monitors daily kitchen operations to ensure labor and food costs remain within budgeted goals., • Assists with ordering, inventory control, and product requisitions while maintaining proper stock levels., • Collaborates with front-of-house leadership to ensure seamless communication and execution of service., • Resolves operational challenges during service, making real-time decisions to maintain efficiency and guest satisfaction., • Leads by example through professionalism, strong communication, and hands-on involvement in food preparation when needed., • Assists in training staff on culinary techniques, safety procedures, and Club standards., • Maintains organized, clean storage areas and ensures all team members follow proper procedures., • Proactively identifies opportunities to improve kitchen operations, staff performance, and overall member experience., • Attends food and beverage and management meetings as required., • Performs all other duties as assigned by the Executive Chef or Director of Food & Beverage. Directly Supervises • Sous Chefs, • Line Cooks, • Prep Cooks, • Dishwashers and other culinary staff Environmental Demands • Work is performed in the Clubhouse kitchen., • Exposure to extreme heat and bitter cold temperatures. Intellectual Demands • 5–8 years of progressive culinary experience, including leadership or supervisory roles., • Prior private club experience preferred., • High School Diploma or equivalent required; Associate’s Degree in culinary arts preferred., • Strong culinary knowledge including food preparation, cooking techniques, and presentation., • Demonstrated leadership and team management skills., • Strong communication skills within the kitchen and across departments., • Ability to organize workloads and meet deadlines in a fast-paced environment., • Ability to multitask and handle high-pressure situations effectively., • Knowledge of budgeting, food cost control, and kitchen operations., • ServSafe certification preferred., • Ability to follow oral and written directions., • Willingness to learn, adapt, and lead by example. Physical Demands • Extended periods of standing and walking for anywhere between 6–14 hours daily., • Frequent lifting up to 50 lbs., • Constant bending, carrying, reaching, and stretching. This job description does not reflect all of the physical, intellectual, and environmental demands of the position, including equipment. As such, we are not certifying that there may not be other physical, environmental, intellectual, and/or equipment operation demands associated with this position. The employer reserves the right to change and/or modify the job description based on operational needs, fiscal demands, and/or the individual performance of the respective employee. Furthermore, the Club employs all individuals at will and as such there is no guarantee or contract for any term or condition of employment. Requirements:

Job DescriptionBenefits: • Company parties, • Competitive salary, • Employee discounts, • Free food & snacks, • Health insurance, • Opportunity for advancement

Job Description Lead the Culinary Vision of Wilmington’s Premier Fine Dining Restaurant Sullivan's Steakhouse is seeking an experienced and passionate Executive Chef to oversee the culinary direction of our fine dining, made-from-scratch kitchen. As the Executive Chef, you will be responsible for leading and mentoring the back-of-house team, managing kitchen operations, and driving the execution of exceptional cuisine in a refined, high-volume setting. This role requires a strategic leader who thrives in a hands-on environment, with a deep understanding of ingredient sourcing, classic and modern techniques, and systemized kitchen operations. You will work in partnership with the General Manager and lead all culinary operations with an unwavering focus on quality, consistency, and efficiency. Key Responsibilities • Oversee all kitchen operations, ensuring execution of made-from-scratch dishes that align with our fine dining standards., • Execute world-class recipes with every dish made to exact specifications, ensuring consistency, presentation, and quality., • Execute and maintain world-class systems and processes for recipe, prep lists, inventory control, quality assurance, and sanitation., • Recruit, train, and develop a high-performing culinary team with a focus on mentorship, cross-training, and retention., • Follow and implement our structured training programs and SOPs for all BOH positions, including line cooks, prep cooks, and sous chefs., • Collaborate with the General Manager and Service Managers to ensure seamless kitchen-to-dining room execution., • Manage kitchen scheduling, labor costs, food cost and theoretical targets within budget parameters., • Conduct regular line checks, tastings, and staff meetings to uphold culinary and safety standards., • Ensure Facility is in proper repair and standards, • Ensure full compliance with health, safety, and sanitation regulations at all times., • Minimum 5 years of experience as an Executive Chef or Chef de Cuisine in a fine dining or upscale, scratch-kitchen environment., • Proven leadership ability with experience managing large kitchen teams in high-pressure settings., • Ability to lead the team from the front, training and coaching along the way, • Deep understanding of classic cooking techniques, modern plating, and seasonal ingredient use., • Demonstrated ability to develop and implement kitchen systems, training manuals, and standard operating procedures., • Strong knowledge of inventory, food costing, portion control, and BOH budgeting., • ServSafe Certification or equivalent required., • Excellent communication, time management, and organizational skills., • Competitive Salary: From $80,000/year, depending on experience, • Performance-Based Bonus Potential, • 401(k) with Employer Matching, • Health, Dental, and Vision Insurance, • Paid Time Off & Paid Training, • Employee Meals & Discounts We’re committed to the craft of exceptional dining and hospitality. As Executive Chef, you will shape a scratch-made culinary program in one of Wilmington’s most respected restaurants. Your leadership will directly impact the experience of every guest—and the growth of every team member. Equal Opportunity Employer We are an Equal Opportunity Employer and make hiring decisions without regard to race, religion, color, national origin, gender identity, sexual orientation, age, marital status, veteran status, or disability. Company DescriptionSullivan’s Steakhouse is a distinguished steakhouse brand providing a relaxed dining experience rooted in tradition, with high-quality service and a consistently vibrant, friendly atmosphere. The menu boasts an extensive collection of bone-in steaks as well as fresh seafood, signature side dishes, homemade desserts, and sophisticated cocktails, including Sullivan’s favorites like The Knockout Martini, Crispy Shanghai Calamari, and House-Cut Steaks. With a vibrant bar area and live entertainment for weekly ‘Swingin’ at Sully’s’ happy hours, Sullivan’s Steakhouse is the ultimate dining destination for a big night out on the town any night of the week.Sullivan’s Steakhouse is a distinguished steakhouse brand providing a relaxed dining experience rooted in tradition, with high-quality service and a consistently vibrant, friendly atmosphere. The menu boasts an extensive collection of bone-in steaks as well as fresh seafood, signature side dishes, homemade desserts, and sophisticated cocktails, including Sullivan’s favorites like The Knockout Martini, Crispy Shanghai Calamari, and House-Cut Steaks. With a vibrant bar area and live entertainment for weekly ‘Swingin’ at Sully’s’ happy hours, Sullivan’s Steakhouse is the ultimate dining destination for a big night out on the town any night of the week.

Job DescriptionThe Executive Chef is responsible for the strategic leadership, culinary direction, and operational execution of all food operations across multiple outlets on property. JOB RESPONSIBILITIES: • Provide culinary leadership and operational oversight for multiple food outlets, banquet operations, and large-scale events., • Oversee kitchen leadership teams as well as hire, train, mentor, and develop culinary staff while fostering a positive, performance-driven kitchen culture., • Develop and maintain strategically engineered menus, ensuring accurate recipe standardization, costing, and pricing to maximize profitability and guest satisfaction., • Manage food operations generating $5M+ in annual revenue while monitoring and controlling food, labor, and operational costs., • Utilize Excel and reporting tools to analyze performance, forecast demand, and manage operational budgets., • Implement purchasing controls, inventory management systems, and waste reduction programs., • Establish and maintain kitchen SOPs, checklists, and operational systems to ensure consistency, efficiency, and accountability., • Maintain high standards for food preparation, presentation, sanitation, organization, and proper butchering/fabrication techniques., • Ensure full compliance with health department regulations, food safety standards, and Serve Safe requirements., • Collaborate with senior leadership on kitchen design, renovations, concept development, and branding initiatives, working with architects, contractors, and vendors as needed., • Lead culinary teams through operational transitions during renovations, rebranding initiatives, or concept changes., • Train and mentor staff in advanced cooking techniques, plating, food safety, and operational standards, supported by structured training and performance evaluations., • Promote exceptional guest satisfaction by maintaining strong communication with front-of-house leadership and addressing guest concerns professionally., • Build relationships with vendors, suppliers, and community organizations while representing the company within the culinary industry., • Maintain professionalism and integrity in all interactions and perform additional duties as assigned.JOB REQUIREMENTS:, • 7–10+ years of progressive culinary leadership experience, • Multi-unit or regional chef experience overseeing 5+ locations strongly preferred, • Proven experience managing $5M+ annual food revenue, • Background in fine dining and high-volume culinary operations, • Extensive banquet and large-scale event culinary experience, • Advanced expertise in menu engineering & profitability analysis, recipe development and food costing, inventory and purchasing controls, and kitchen systems and operational checklists, • Strong butchery and seafood fabrication skills, • High proficiency in Microsoft Excel and standard office software, • Knowledge of food safety programs, sanitation standards, and Serve Safe compliance, • Exceptional leadership, coaching, and team development skills, • Strong organizational and operational management abilities, • Excellent communication and interpersonal skills, • Ability to lead multiple teams and manage competing operational priorities, • Ability to stand and walk for extended periods (8+ hours), lift up to 40 lbs and push/pull up to 50 lbs., • Ability to bend, reach, kneel, squat, and work in fast-paced kitchen environments, • Must be able to work flexible hours, including evenings, weekends, and holidays OQOrDNdljr