Chef jobs in Florida - Page 17

Job Description • We are hiring immediately for a full time COLD FOOD (SALAD) position., • Location: Cafe Carnival - 3655 Northwest 87th Avenue, Doral, FL 33178. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Thursday, 8:00 am - 4:30 pm. Further details upon interview., • Pay Range: $14.00 per hour to $16.50 per hour Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1487627. The advertised program is an AI 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: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary 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, 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job Description • We are hiring immediately for full time and part time COLD FOOD (SALAD) positions., • Location: Royal - 1050 Caribbean Way, Miami, FL 33132. Note: online applications accepted only., • Schedule: Full time and part time schedules. Monday - Friday, hours may vary. Further details upon interview., • Requirement: Three years of cook experience preferred., • Pay Range: $15.00 per hour to $16.00 per hour Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1495457. The advertised program is an AI 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: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary 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, 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job Description Salary Range Commensurate w/Experience: $55k-$75k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION, • FREE ACCESS TO MENTAL HEALTH SERVICES We are looking for talented, top-of-your-game Managers who are singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! Become part of the team that is reimagining wine culture. Our cuisine is inspired by the wine country and an open kitchen that delights every sense. Career Opportunity Available for Restaurant Manager As a manager, you work within a management team of 3-5 where everyone assists in overseeing the daily operations of the restaurant. The Manager's duties include ensuring effective operations, providing high food quality and cleanliness standards, engaging in team member training and development, reviewing financial information, and ensuring guest satisfaction. That is in addition to motivating our team to provide excellent customer service in our chef-inspired and wine-centric restaurant. This is an opportunity for you to have a quality life balance and long-term opportunity in our growing concept. Tips To Succeed • Adopt a guest-first mentality, • Live the culture with a high-energy, service-oriented attitude that motivates your team and gets results, • Develop a strict standard by maintaining the integrity of food and beverage quality Continuously train, develop, and mentor team members • Maintain a working knowledge of all recipes, products, and production procedures, • Focus on Driving Sales Our Expectations • Assist with interviewing, hiring, training, and follow-up with new team members, • Ensure all food and drink are consistently prepared and served according to recipe standards, and quality standards, • Ability to fill in where needed to ensure guest satisfaction and maintain efficient operations, • Participate in ordering and monitoring inventory and supply levels, kitchen equipment, and cleanliness. Minimum Qualifications • 2+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification Hard working, outgoing, positive, and friendly, • Bachelor's Degree or Certification in Hospitality or Culinary field is preferred We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify in Florida, North Carolina, and Tennessee. Equal Opportunity Employer

Job Description Be a Star at the Straz Center for the Performing Arts! The Restaurant Supervisor assists in overseeing operations and staff across our group of three restaurants. The Restaurant Supervisor will lead by example and train employees in providing the highest quality of customer service. Responsibilities include: providing excellent customer service, directing staff, executing opening and closing checklists daily, and achieving budgetary objectives. Located in downtown Tampa, the Straz offers flexible hours with event-based schedules, and a team-based work environment. Straz benefits for part-time staff include employee discounts and a 403(b) plan. Essential Functions: Management • Supervises and assists in the execution of Maestro's Opening and Closing Duties checklist., • Ensures patrons receive superior service., • Recommends new ideas to better service our patrons and increase productivity., • Ensures a professional and uniform appearance of the restaurant staff in accordance with the uniform code., • Assists with evaluating the performance of restaurant servers, hosts, bussers, and restaurant bartenders and makes recommendations for improvement to the Restaurant Manager., • Encourages upselling from staff through training and optional incentives throughout the season., • Reviews and plots daily reservation list from Tessitura and coordinates table arrangements, staffing, and food preparation accordingly., • Uses professional knowledge and skills, both technical and managerial, to ensure highest level of patron and guest satisfaction., • Maintains a high standard of cleanliness and order in dining areas., • Addresses customer concerns quickly and decisively with a strong focus on customer service. Communicates any issues to the Restaurant Manager and/or Executive Chef for further consultation, if necessary., • Approaches all encounters with guests and employees in a friendly and service-oriented manner., • Develops a sense of accuracy and urgency in the restaurant and café staff., • Completes daily paperwork neatly and accurately to ensure the appropriate allocations. This position assists the Operations Manager with supervising the restaurant staff. Minimum Qualifications: • Availability to work evenings, weekends, and some holidays, as required. Excellent attendance is required with schedule flexibility., • Proficient computer experience with Word, Excel, Outlook, and Point of Sale (POS) operating systems., • Ability to effectively lead, motivate, and relate to staff, peers, and clients., • Ability to project a professional demeanor and appearance., • Professional and effective communication skills. Must be able to speak, read, write, and understand the primary language of the restaurant., • Ability to work well and maintain composure in stressful situations., • Effective problem solving, organization, and time management skills., • Good interpersonal skills and the ability to work well in team environments., • Knowledge of room arrangements and standard table settings., • Basic knowledge of dining room and service procedures and functions., • Ability to effectively present ideas and conduct training sessions and pre-shift meetings with staff., • At least one year of prior supervisory experience in a full-service, high-volume restaurant., • Catering experience preferred., • Multi-outlet facility experience preferred. The physical demands described here are representative of those that must be met by an employee to successfully perform the primary functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the primary functions. • While performing the duties of this job, the employee is regularly required to reach and effectively communicate. The employee is required to remain in a stationary position for long periods of time, at minimum of five hours, and move frequently throughout the restaurant. The employee must be able to safely move and easily maneuver trays of food which frequently weigh up to 40 pounds., • The nature of this job requires the employee to work on-site as a regular work routine., • The noise level in the work environment is usually moderate. The David A. Straz, Jr. Center for the Performing Arts, Inc. is an equal opportunity employer committed to being an inclusive workplace and strongly believes in the importance of having a diverse group of individuals represented. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class. Please visit our website at to learn more about the Straz Center. Job Posted by ApplicantPro

Job Description Unlock Your Potential with Gecko Hospitality About Gecko Hospitality: As a premier executive recruiting firm recognized by Forbes, Gecko Hospitality isn't just about filling positions; we're dedicated to advancing careers in hospitality. With a proven track record spanning over 22 years and more than 20,000 professionals placed, we are industry leaders in connecting talent with opportunity. We Are Hiring: • General Manager, • Assistant General Manager, • Sous Chef, • Kitchen Manager Why Choose Gecko? • Top Industry Compensation: Competitive salaries with potential bonuses., • Comprehensive Benefits: Full health coverage, dental, vision, and a 401(k) with company match., • Professional Growth: Opportunities for advancement within a national network., • Flexible Schedules: Prioritizing work-life balance for all team members., • Award-Winning Culture: Work with a team that values excellence and innovation in delivering top-notch hospitality experiences. Ideal Candidates: • Experienced hospitality professionals looking to elevate their careers., • Dynamic leaders capable of managing high-energy environments., • Dedicated individuals who are passionate about providing outstanding guest services. Apply Now: Take the next step in your hospitality career with Gecko Hospitality. Click the "Apply" button to submit your application and connect with exciting opportunities. Company DescriptionWe partner with a range of hospitality organizations across Florida, including restaurants of all concepts, hotels, resorts, and private clubs, each offering distinct cultures and career paths. Candidates choose to work with Gecko Hospitality because we focus on long term fit, honest communication, and opportunities that align with real career goals, not just filling a role.We partner with a range of hospitality organizations across Florida, including restaurants of all concepts, hotels, resorts, and private clubs, each offering distinct cultures and career paths. Candidates choose to work with Gecko Hospitality because we focus on long term fit, honest communication, and opportunities that align with real career goals, not just filling a role.

Job Description Harbour Club - Miami Beach, FL We are currently hosting open interviews for this position on Tuesdays, Wednesdays and Thursdays from 11:00 AM to 4:00 PM. No appointment necessary. Founded by industry veterans James Julius (Annabel’s, Major Food Group) and Executive Chef Michele Eposito (Forte Dei Marmi, Casa Tua), Harbour Club Miami is a premier destination for luxury dining and refined experiences. With three distinct outlets, our establishment will offer unparalleled service and an elegant atmosphere. Nikai, a private Japanese restaurant, and the Palm Room, a speakeasy-style lounge, are exclusive to our esteemed members, while our upscale Mediterranean trattoria, A'riva, welcomes all guests to enjoy its exceptional offerings. We are seeking talented, dedicated and enthusiastic individuals to join our team and contribute to the success of this exciting new venture. As a Bar Back, you will support our Bartenders by ensuring the bar is well-stocked, clean, and organized, and assist with various tasks to ensure efficient bar operations. If you are passionate about beverage and hospitality, thrive in a fast-paced environment, and have a strong work ethic, we invite you to apply for this exciting opportunity. Responsibilities: * Assist bartenders in maintaining a well-stocked bar by replenishing liquor, juices, ice, and other supplies * Ensure glassware, utensils, and bar tools are clean and properly sanitized * Maintain cleanliness and organization of the bar area, including countertops, shelves, and storage areas * Collect and clean used glassware, empty trash, and manage recycling as needed * Help prepare garnishes, juices, syrups and other bar ingredients * Assist in the setup and breakdown of the bar before and after service * Ensure all bar equipment is in good working condition and report any issues to management * Support bartenders and servers with additional tasks as needed * Uphold Harbour Club's standards of service, professionalism, and hospitality at all times * Follow all health and safety regulations to ensure a safe and clean environment Qualifications: * A positive and enthusiastic attitude with a commitment to providing outstanding hospitality experiences * Passion for delivering outstanding beverage and dining experiences * Exceptional attention to detail and organizational abilities * Ability to work under pressure in a fast-paced environment * Flexibility to work days, evenings, weekends, and holidays as needed * Previous experience in a high-end, fast-paced restaurant is a plus * Ability to stand, walk, lift and carry heavy items for extended periods Why Join Us: * Competitive salaries * Opportunity to be part of a new, prestigious and luxurious environment in Miami Beach’s vibrant culinary scene * Medical, vision & dental insurance to qualifying employees * Paid time off (PTO), vacation days and sick leave to qualifying employees * Career growth and development opportunities within an unique & exclusive brand * Comprehensive training and support from a dedicated management team If you are excited about the prospect of joining Harbour Club and contributing to our mission of providing unparalleled dining experiences, please submit your resume and a brief cover letter outlining your qualifications and interest in the position. Harbour Club is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Harbour Club

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 18 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 TeammatesAbout 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. We use eVerify to confirm U.S. Employment eligibility.

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 18 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 TeammatesAbout 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. We use eVerify to confirm U.S. Employment eligibility.

Job Description JOB SUMMARY: The dietary aide will be responsible for preparing food for the assisted living residents according to the menu and personalized diets. The dietary aide will ensure the resident's dining needs are met with proper portion size and plating presentation. Responsible for the ALF dining room to meet cleanliness and sanitation guidelines of the facility. ESSENTIAL DUTIES AND RESPONSIBILITIES: (Other duties may be assigned.) • Prepare beverage selection for the resident and use appropriate dining place setting for the glasses., • Washes all dishes and glasses., • Inform the Dietary Manager and Chef of any chemical or small ware needs., • Cleans and sanitizes ALF dining room and dish room., • Removes all trash from the unit., • Checks with nursing staff and residents regarding ALF needs., • Checks for outdated items such as milk to ensure no outdated items are used., • Follows instructions given by Chef and Lead Cook., • May be pulled to work in any area of the department at any time., • Attends scheduled food service in-services concerning food preparation and sanitation., • Assures that established infection control and universal precautions are maintained when performing duties., • Label and date all food items., • Prepares jell-o, salads and sandwiches.

Job Description Salary Range Commensurate/Experience: $55k-$75k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION We are looking for talented, top-of-your-game Managers who are singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Become part of the team that is reimagining wine culture. Our cuisine is inspired by the wine country and an open kitchen that delights every sense. Career Opportunity Available for Restaurant Manager As a manager, you work within a management team of 3-5 where everyone assists in overseeing the daily operations of the restaurant. The Manager's duties include ensuring effective operations, providing high food quality and cleanliness standards, engaging in team member training and development, reviewing financial information, and ensuring guest satisfaction. That is in addition to motivating our team to provide excellent customer service in our chef-inspired and wine-centric restaurant. This is an opportunity for you to have a quality life balance and long-term opportunity in our growing concept. Tips To Succeed: • Adopt a guest-first mentality, • Live the culture with a high-energy, service-oriented attitude that motivates your team andgets results, • Develop a strict standard by maintaining the integrity of food and beverage quality, • Continuously train, develop, and mentor team members, • Maintain a working knowledge of all recipes, products, and production procedures, • Assist with interviewing, hiring, training, and follow-up with new team members, • Ensure all food and drink are consistently prepared and served according to recipes, standards, and quality standards, • Ability to fill in where needed to ensure guest satisfaction and maintain efficient operations, • 2+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification Hard working, outgoing, positive, and friendly Equal Opportunity Employer

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high-quality ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine.Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • AVERAGE $35+/HOUR INCLUSIVE of TIPS ACROSS ALL RESTAURANTS, • WINE COUNTRY TRIPS EVERY QUARTER Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Arrive on time for scheduled shifts, ready to work., • Proper uniform should be always worn while in work areas. The proper uniform standards include assembling/disassembling the bar area according to proper procedures., • Maintain cleanliness of the entire bar during shift., • Prepare all drinks, garnishes, mixers, syrups, etc. according to the proper procedure recipe. Assist guests with any questions or concerns regarding the menu. This includes continually studying and furthering your knowledge with me including liquor, beer, and wine., • Handle all cash and credit card transactions accurately and efficiently, according to company standards., • Execute proper food delivery, placement, and removal at all tables., • Pre-bus and manicure tables throughout the restaurant, not only in your station., • Communicate any questions or issues to the management team promptly., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner. Perform appropriate opening and closing duties, including disassembling, cleaning, and sanitizing workstations after every shift., • Set up the team for the next shift for success., • Practice proper sanitation procedures and follow regulations regarding alcohol sales and service., • Participate in any, and all, continuing education courses available to you., • Maintain beverage inventory at proper serving temperatures and restock the Service Bar with liquor, beer, wine, soft drinks, mixers, fruit, and necessary equipment after the end of each shift., • Assist in washing and restocking glassware for bar drinks, and guest usage., • Maintain records of all spills and PR comps., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • High School diploma or equivalent., • Must be able to read, write, and speak English., • Stand for long periods of time be able to lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. Equal Opportunity Employer

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 TeammatesAbout 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. We use eVerify to confirm U.S. Employment eligibility.

Job Description About Swine & Sons Swine & Sons is a casual counter-service restaurant serving Southern-inspired smashburgers, crispy chicken sandwiches, and smoked pork, as well as homemade sides, snacks, and desserts. Chef/owners Rhys and Alexia Gawlak opened the first Swine & Sons location in Winter Park in 2015 and a second location inside Tuffy’s Bottle Shop & Lounge in Sanford in 2021. The award-winning chef/owners are CIA-graduates who bring over 25 years each of casual and upscale dining experience to the brand. Their food has been featured in Edible Orlando, Orlando Magazine, the Orlando Sentinel, and the Orlando Weekly, and the chefs have been featured on the Food Network as champions on Guy’s Grocery Games. Compensation & Benefits Cashiers are offered a base hourly rate of $10 - $13, and all hourly positions (FOH and BOH) are tipped. Health, vision, and dental insurance is available to all full-time team members after 90 days of employment. Swine & Sons Cashiers Must Have: • A friendly, approachable demeanor and genuine love of hospitality, • Ability to multitask and keep calm and organized during high volume service periods, • Reliable transportation, • Open availability – nights, weekends, and some holidays are required, • Ability to stand/walk for 8-10 hours, • Ability to lift up to 50 pounds, • Basic knowledge of food safety and sanitation: ServeSafe certification or willingness to complete class to become certified, • Basic knowledge of common food allergens, • Basic math skills needed for processing cash transactions and making change, • Proactively greet and interact with guests, • Answer questions, take orders, accurately enter orders into point of sale, and communicate with the kitchen as necessary, • Learn our menu, • Bus tables & maintain the dining area, • Keep work and dining areas clean and sanitized, • Pack to-go orders, • Stock & maintain utensils, condiments, and paper goods for guest and staff use, • Execute station setup (opening shift) and breakdown (closing shift) without assistance, • Wash dishes as needed, • Follow recipes & execute basic food preparation tasks

Job Description Job Overview The Restaurant General Manager oversees all aspects of the hotel’s restaurant operations, ensuring exceptional guest experiences, profitability, and adherence to quality and service standards. This role requires strong leadership, operational expertise, and a customer-centric approach to managing the restaurant team and achieving financial goals. Key Responsibilities: Operational Leadership: • Direct and supervise daily operations of the hotel restaurant, including dining room management, kitchen operations, and bar service., • Ensure adherence to health, safety, and sanitation regulations and maintain high standards of cleanliness and maintenance., • Monitor inventory levels and food costs, and implement cost-control measures to achieve profitability targets., • Develop and implement operational policies, procedures, and systems to optimize efficiency and guest satisfaction. Staff Management & Development: • Recruit, train, and manage restaurant staff, including servers, hosts, bartenders, and kitchen team members., • Set performance expectations, provide ongoing feedback, and conduct performance evaluations., • Foster a positive work environment through effective communication, teamwork, and recognition programs., • Implement training programs to enhance employee skills and ensure compliance with service standards. Guest Experience & Satisfaction: • Ensure exceptional customer service and guest satisfaction by maintaining high standards of service quality and hospitality., • Handle guest inquiries, concerns, and complaints promptly and professionally., • Monitor guest feedback and reviews, and take corrective actions as necessary to improve service delivery. Financial Management: • Prepare and manage the restaurant budget, including revenue forecasting, expense management, and profitability analysis., • Monitor financial performance metrics such as revenue per available seat, average check, and labor costs., • Analyze financial reports and implement strategies to maximize revenue and control expenses. Sales & Marketing: • Develop and execute sales strategies to drive restaurant revenue, including promotions, special events, and marketing initiatives., • Collaborate with the hotel’s marketing team to promote the restaurant’s offerings through digital marketing, social media, and local advertising., • Build relationships with hotel guests, local residents, and corporate clients to increase restaurant visibility and attract new customers. Menu Planning & Development: • Collaborate with the Executive Chef to create and update menus that reflect seasonal offerings, local flavors, and guest preferences., • Monitor menu performance and sales trends, and make adjustments to maximize profitability and guest satisfaction., • Ensure consistent food quality and presentation, and oversee menu pricing and cost analysis. Compliance & Safety: • Ensure compliance with food safety standards, health codes, and regulatory requirements., • Conduct regular inspections and audits to maintain cleanliness, safety, and operational efficiency., • Implement and enforce policies related to alcohol service, food handling, and workplace safety. Vendor & Supplier Relations: • Manage relationships with vendors, suppliers, and service providers to ensure quality products and timely deliveries., • Negotiate contracts and agreements for food, beverage, equipment, and other restaurant supplies., • Monitor inventory levels, control costs, and optimize procurement processes. Community & Public Relations: • Represent the hotel restaurant in the local community and participate in community events and activities., • Build positive relationships with local businesses, organizations, and influencers to enhance the restaurant’s reputation and visibility., • Partner with the hotel’s sales and marketing team to host events, promotions, and partnerships that drive traffic and revenue. Qualifications: Education: Bachelor’s degree in Hospitality Management, Business Administration, or related field; culinary education is a plus. Experience: Minimum of 5-7 years of progressive experience in restaurant management, including at least 2-3 years in a senior management role. Luxury/ fine dining experience is highly preferred. Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Must be able to stand and walk for extended periods of time, often for up to 8–10 hours per shift. * Ability to lift, carry, push, and pull up to 35 pounds regularly and up to 50 pounds occasionally. * Must be able to bend, stoop, reach, climb stairs, and perform repetitive motions throughout the shift. * Manual dexterity to operate POS systems, office equipment, and perform light food and beverage preparation. * Ability to work in a fast-paced environment with exposure to varying temperatures, including hot kitchens and walk-in coolers. * Must be able to verbally communicate clearly with guests, staff, and management. * Ability to visually inspect the restaurant, food items, and work areas to ensure standards are met. Specific Job Knowledge, Skills and Ability The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities: • Strong leadership and team-building skills., • Excellent communication and interpersonal skills., • Solid understanding of restaurant operations, including food and beverage service, kitchen management, and customer service., • Financial acumen with the ability to manage budgets, analyze financial reports, and implement cost-control measures., • Proficiency in restaurant POS systems, Microsoft Office Suite, and other relevant software., • Ability to work effectively under pressure and handle multiple priorities. Licenses or Certificates • Ability to obtain any government required licenses or certificates. Grooming This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)

Job Description Our YOU FIRST Philosophy In addition to no night shifts and our fully chef-curated menu, our #1 priority has always been our people. We care about our customers, and we care about you! That’s where our YOU FIRST culture begins – each day, we put our employees first and strive to make them happy. They are empowered with an independence to make decisions that will help provide an exceptional breakfast, brunch, or lunch experience for their customers. In fact, we like to say, we love our employees more than bacon. And that says a lot. A Few of The Perks (and not just the coffee!) All employees are eligible for the following: • One Shift - No Night Shifts. Ever., • Opportunity to grow your career with a great company and great people!, • 24/7 Employee Assistance Program, • Meal Discount, • Tuition Reimbursement & High School Diploma Program, • Life Insurance*, • Short and Long Term Disability*, • Dental & Vision*, • Health Insurance (eligibility for employees who work 30+ hours a week) *, • Total Pet Plan*, • Supplemental Insurance (accident, critical illness, indemnity) *, • Perks at Work (over 30,000 discounts on purchases for travel, fitness, auto event tickets & more), • Childcare Discount Program, • Paid Time Off (PTO), • 401(K) Retirement Savings Program**, • Employees are eligible the first of the month after 60 days of employment **Employees are eligible after one year with our First Watch family Responsibilities About the Position First Watch Managers love mornings and the smell of bacon, and most importantly, they have an innate passion for serving others. We’re not just talking great customer service or amazing food (although customers and food are also high on our list). We hire managers that coach and develop team members who, in turn, fall in love with serving others – and thus the beautiful cycle of restaurant life continues. We have immense pride in our food which is why we don’t subscribe to the old BOH versus FOH management structure. At First Watch, each manager is responsible for supervising both kitchen operations and the overall dining experience. Key Responsibilities • Learns and supports our You First culture and core values, • Puts their supervisory skills to work, making sure daily operations runs according to plan and with high standards, • Understands that we source great food for a reason and that our recipes must be followed, • Knows the restaurant sales and traffic goals – and works to exceed them, • Coaches and observes the First Watch Five Steps of Service being implemented at every table, • Understands the background story of our 10 Commandments – and puts them into action, • Responds with a sense of urgency to both customer and employee concerns, • Communicates and takes immediate ownership of repair and maintenance issues, • Is certified in food safety – and identifies and coaches in all areas of safe food handling, • Is continuously scouting for and interviewing candidates to join our team, • Keeps our company assets secure; including computers, point of sale, security systems and equipment, • Understands the key responsibilities of every position in the restaurant, • Puts an immediate stop to any inappropriate behavior, investigates as needed, • Trains, coaches, and develops team members daily, • Recognizes performance that goes above and beyond, • Accounts for all daily revenues and deposits

Job Description Since 1947, The Colony Palm Beach has been the center of Palm Beach social life hosting-- U.S. Presidents, European Royalty and welcoming travelers from around the world. Be part of a historic, luxury boutique hotel exhibiting polished charm and ambiance only steps away from world-famous shopping and dining on Worth Avenue and the crystal blue waters of the Atlantic Ocean. For more information visit The Colony Palm Beach is an Equal Opportunity Employer and a Drug Free Work Place. Job Overview: Supervise, train and ensure the performance of assigned Banquet Staff to ensure efficiency and to exceed guest and meeting planner satisfaction. Ensure accomplishment of all related Banquet orders and catering contracts including collection of remaining balance at the conclusion of the event. Coordinate, organize, and execute all catering and banquet functions. Assist where necessary to provide courteous and professional food and beverage service to guests in compliance with company policies and procedures. Essential Job Functions: • Maintain complete knowledge of service requirements for assigned functions:, • Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish, and method of presentation., • Floor plans., • Particular characteristics/descriptions of wines/champagnes ordered., • Prices for specified selections on cash functions., • Groups' names and background., • Type of functions and expected attendance/guarantee numbers., • Scheduled hours of service., • Special requests/arrangements., • Order of service, traffic flow in room., • V.I.P.'s., • Assist with organizing assigned functions and completing preparation work in accordance to departmental standards., • Follow up on special arrangements to ensure compliance with such., • Check storage areas for proper supplies, organization, and cleanliness, submit requisitions for supplies., • Instruct designated personnel to rectify any cleanliness/organization deficiencies., • Requisition linens/skirting required for designated functions., • Inspect the scheduled function area/room for cleanliness, working condition, and proper furniture/equipment set up; rectify any deficiencies with respective personnel., • Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Ensure agreement of delivery times, amounts, and special arrangements. Communicate service needs throughout the function., • Ensure that assigned staff has reported to work; document any late or absent employees., • Coordinate breaks for assigned staff., • Assign stations and side work to Servers and Bartenders in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks., • Oversee set up and break down all equipment for each event and ensure that all equipment is put back in its proper storage place., • Conduct pre-function meetings with Servers, Bartenders, Captains, and Set-Up Porters and review all information pertinent to set-up and service of the group., • Inspect grooming and attire of staff; rectify any deficiencies., • Inspect table, buffet, and bar set-ups; check for cleanliness, neatness, and agreement with group requirements and departmental standards; rectify any deficiencies., • Meet the Events team, group coordinator/host prior to the function, make an introduction and ensure that all arrangements are agreeable., • Greet guests upon arrival at function and assist in seating as required by the group in accordance with departmental standards., • Perform all steps of service in compliance with company standards to achieve excellent guest service and satisfaction., • Direct Banquet Staff on timing of service throughout the function., • Communicate additional meal requirements and special requests to the kitchen., • Ensure replenishment of items as specified on event orders and requested by group contact., • Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel., • Observe guest reactions and confer frequently with service staff to ensure guest satisfaction., • Anticipate guests' needs, respond promptly, and acknowledge all guests., • Promote positive guest relations at all times., • Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry., • Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction., • Total all charges for the group function, prepare check, and present to group contact for payment. Adhere to all cashiering procedures/policies., • Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butter, cream, dressings, etc.), and that all banquet supplies are returned to designated storage areas., • Direct the final breakdown of the function room and clean up. Ensure all department standards are met., • Complete all paperwork, checklists, and closing duties in accordance with departmental standards., • Complete a recap of all functions and communicate to all departments., • Review status of assignments and any follow-up action with manager and/or on-coming supervisor., • Ensure all closing duties for staff are completed before staff signs out., • Provide training, development, professional discipline, and positive support for all Banquet Staff to ensure qualitative standards, growth, and development., • Prepare weekly schedules for all Banquet Staff. Monitor labor costs., • Prepare daily/weekly payroll and tip distribution as assigned., • Conduct interviewing and selection of all departmental positions to ensure consistency in service., • Maintain positive motivation, morale, and efficiency., • Provide feedback on staff performance and deliver reviews. Report disciplinary problems and participate in the counseling of employees., • Foster and promote a cooperative working climate, maximizing productivity and employee morale., • Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs., • Maintain knowledge of all safety and emergency procedures and is aware of accident prevention policies. Report accidents, injuries, and unsafe work conditions to the supervisor or manager., • Remain, at all times, attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees., • Ensure that the appropriate level of confidentiality and security for all guests and company information is achieved, aiding in creating a feeling of comfort and confidence for guests., • Maintain high standards of personal appearance and grooming, which include wearing proper uniform and a name tag when working., • Perform other duties as assigned by supervisor., • Assist with inventories as assigned., • Assist with office filing., • Perform all necessary cleaning assignments. Qualifications: • Ability to enforce hotel’s standards, policies, and procedures with Banquet Staff., • Exceptional guest service and hospitality skills, • Excellent time management skills., • Ability to direct performance of assigned staff and follow up with corrections where needed., • Ability to input and access data in a computer., • Ability to focus attention on guest needs, remaining calm and courteous., • Ability to promote positive relations with all guest, meeting planners, vendors and staff., • Ability to think clearly, quickly, maintain concentration and make concise decisions., • Ability to prioritize, organize, delegate work assignments and follow up., • Ability to motivate assigned staff, ascertain staff training needs and provide such training., • Ability to maintain confidentiality of all guest information and pertinent hotel information., • Ability to ensure security of storage room access and company property., • Ability to work well under pressure of coordinating guest requests at any given time., • Ability to perform job functions with minimal supervision., • Ability to exert physical effort in assisting with amenities or transporting items., • Ability to work cohesively with other departments and co-workers as part of a team., • Audiovisual services knowledge., • Delphi Knowledge, • Previous guest relations training., • Creative ability to decorate food tables/displays. Education/Experience Requirements: • High School Diploma or equivalent., • 5 years experience in banquet food service at a luxury venue., • 2-3 years management experience in banquet food service, at a luxury venue., • Proficient with creating, reading and interpreting, and following Banquet Event Orders., • Food handling certificate and certification in alcohol awareness program., • Knowledge of various food service styles., • Ability to satisfactorily communicate in English with guest, management and co-workers to their understanding., • Ability to compute basic mathematical calculations., • Availability to work a flexible schedule, including holidays, weekends, evenings, and periods of high demand., • Strong food and beverage knowledge., • Extensive knowledge of specific room set-up styles., • Oral Comprehension - demonstrates the ability to listen to and understand information and ideas presented through spoken words and sentences., • Reading Comprehension - demonstrates an understanding of written sentences and paragraphs in work-related documents., • Writing - communicates effectively in writing as appropriate for the needs of the audience., • Computer Skills - Proficient with Microsoft Office Suite or related software, F&B, and Banquet system., • Excellent guests service skills and passion for hospitality., • Knowledge of audiovisual equipment and cleaning equipment., • Familiarity with food and beverage cost controls., • College or training in hospitality industry., • Certification of previous training in liquor, wine and food service. Physical Requirements: • Prolonged periods of standing and walking and frequently pulling, pushing, and bending., • Continuous movement throughout the hotel banquet areas., • Exposure to indoor and outdoor environment elements., • Ability to use hands to finger, handle or feel, and reach with hands and arms., • Able to regularly grasp, lift and/or carry, push, pull, or otherwise, move goods weighing a maximum of 30 lbs. on a continuous schedule following appropriate safety procedures., • Ability to occasionally lift or move up to 50 pounds.

Job Description Front of House Manager High-Volume, Upper-Casual Restaurant Palm Beach Florida This is a hands-on floor leadership role, not a desk job. The operation needs a Front of House Manager who can run service, set the tone, and hold standards when it matters most. What You Will Own • Leading the dining room during peak service, • Coaching and correcting in real time, • Scheduling, labor control, and floor execution, • Guest recovery and service flow, • Enforcing standards consistently and professionally, • Working in lockstep with the GM and Executive Chef What Success Looks Like • Service runs smoothly without escalation., • The team knows expectations., • FOH and BOH operate as one unit., • You are trusted to handle issues without hesitation. Who This Is For Managers with high-volume FOH leadership experience Leaders who are calm, decisive, and visible on the floor Those looking to grow into a General Manager role The Bottom Line If you lead from the floor and enjoy accountability, this is a strong next step. If you need consensus or avoid tough conversations, this is not the right fit.

Job Description Background Screening Requirement: Employment is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: About Discovery Management Group Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6500 residents nationwide. The Dining Coach & Staffing Coordinator, in collaboration with the Executive Director, is responsible for the overall management and oversight of culinary strategies, initiatives and daily culinary activities. The Dining Coach & Staffing Coordinator will partner with the Executive Director to create experiences that positively impact resident satisfaction and support the company’s mission to deliver hospitality excellence to the community residents. The Dining Coach & Staffing Coordinator will develop, communicate, and execute hospitality training efforts, measurement of guest experience and initiatives that enhance team culture and the dining experience. This position will work closely to support various community teams including operations, culinary, human resources, and celebrations. Responsibilities: • Supports the operational and culinary teams with strategies to drive hospitality excellence., • Initiates customer satisfaction surveys and focus groups to gauge the community’s hospitality in the dining venues., • Analyzes point of sale data and develops action plans based on facts to improve quality of service., • Manages the pre-meal experience with Executive Chef and service staff., • Works with Executive Director to provide regular hospitality training to front of the house team members., • Builds and maintains strong relationships with community residents., • Identifies improvement opportunities by staying current on food and beverage trends., • Provide memorable experiences for residents and their guests., • Build an inviting dining program where every day is a celebration., • Creates an atmosphere where residents feel a sense of belonging and friendship, and where incredible amenities are the expectation, not the exception., • Responsibly manage and supervise all culinary front of the house staff including scheduling, assignment, direction, performance review, and corrective action consistent with company policy., • Interview, hire and train staff for culinary and front of the house positions. May assist with interviews for back of the house positions as well., • Responsible for front of the house labor budget and inventory., • Assist in planning, preparation, and execution of special events, banquets, and theme meals., • Establishes beverage program and seasonal specials., • Purchases alcoholic and non-alcoholic beverages., • Maintains a positive working relationship with staff, residents, and culinary team., • Works in conjunction with community leadership regarding attendance and staffing to achieve maximum results., • Work with the Executive Director, Executive Chef and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores., • In collaboration with the Executive Chef, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectations., • In collaboration with the Executive Chef, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service., • Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events., • In unison with the Executive Chef and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered., • Advise community leadership of any concerns regarding residents., • Assist Restaurant staff with front of the house operations as needed. This includes the ability to work all stations in the dining room if needed. Directly supervises employees in the Dining Room (front of the house). Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: • High school diploma or equivalent., • Three (3) years previous experience in dining., • Two (2) years supervisory and management experience including hiring staff, coaching, performance management, daily operations supervision, discipline and counseling. In addition to a rewarding career and competitive salary, Discovery offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. EOE D/V

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including customer care, Food prep. Job Expectations: • Prepare Ingredients: Wash, chop, and portion ingredients according to recipes., • Maintain Cleanliness: Keep workstations clean and follow food safety protocols., • Assist Team: Collaborate with kitchen staff to ensure efficient service., • Inventory Support: Help monitor and stock supplies. Report shortage to the manager., • Safety Compliance: Adhere to all food safety and hygiene standards., • Punctuality: Arrive on time and ready to work in a fast-paced environment. 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, 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., • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines; 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 18 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 TeammatesAbout 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. We use eVerify to confirm U.S. Employment eligibility.

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 TeammatesAbout 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. We use eVerify to confirm U.S. Employment eligibility.

Job Description Just Salad is seeking Toppers that will join our team. Under the general direction of the Restaurant Team Leader (Just Salad’s General Managers), Toppers will focus on guest interactions and preparing their orders in the front of house of our operations. In line with Just Salad’s mission to make everyday health and sustainability possible, you will also support initiatives to reduce Just Salad’s environmental footprint. Toppers Report to: Store’s Restaurant Team Leader We are looking for people who: • Make focusing on the guest a top priority, • Are open to learning and following (great leaders learn to follow first), • Are willing to adapt in a growing and ever changing environment, • Provides excellent customer service to Just Salad guests, • Fills out order ticket clearly and accurately, • Assists with digital orders as needed, • Tops salads and wraps, • Restocks toppings and lettuce as needed, • Practices FIFO (First in First out), • Cleans the line, • Sweeps floor during shift, • Completes assigned tasks, • Works as Name Taker if needed, • Cleans, re-stocks and breaks down topping line at the end of shift, • Follow food safety and quality standards., • Able to lift and carry up to 20 pounds, • Remains stationary or moving continuously throughout a shift, • Climb stairs, • Bend, stoop and reach as needed throughout a shift, • Top as many salads/wraps as business dictates, • Maintain a high degree of pace and intensity throughout shift, • Accurately read, write and clearly mark a JS order ticket, • Basic math skills, • Read, comprehend and follow JS menu and instructions, • Clearly and professionally communicate with customers, other team members and management, • Paid Training: Every team member hired is set up for success through a training that is structured and detailed. We take care of our hires the same as we do our customers., • Growth Opportunities: We like to make opportunities available to our family before hiring externally., • Solid Company Culture: Sustainability + Health + Connection. Anyone who joins Just Salad becomes a part of something great., • Free meals: Up to $13 value when working., • Flexible Schedule: Perfect for college students, busy parents or anyone who wants to get their feet wet in the restaurant business., • Get paid daily: No need to wait for payday. You have access to your money every day! Additional Benefits: • Long term disability, • Hospital indemnity, • Accidental insurance About Us: Just Salad is a fast-casual restaurant chain with a mission to make everyday health and sustainability possible. The brand serves craveable, accessible, plant-centric meals made with homemade dressings, prepped-daily produce, from-scratch recipes and fresh, flavorful ingredients. Guests can choose from over 15 chef-designed salads, wraps, warm bowls, avocado toast, soups and smoothies. Empowering customers to “Eat with Purpose,” Just Salad is a Certified B Corporation™ and home to the world’s largest restaurant reusable program, as well as the first U.S. restaurant chain to carbon label its menu and offer a Climatarian menu category. The company was founded in 2006 and has over 70 locations across New York, New Jersey, Connecticut, Florida, Illinois, Pennsylvania, Massachusetts, and North Carolina. We use eVerify to confirm U.S. Employment eligibility.

Job Description The Experience Senior Living Team is comprised of dynamic professionals that are fueled by their passion to empower people as they grow older to live life to the fullest. They are creators, architects, nurses, researchers, programmers, marketers, facilitators, developers, investors, and caregivers, all focused on making a positive impact on the lives of residents, their families and team members. We are looking for a BARTENDER to join our amazing team! Responsibilities: • Provide a high level of customer service and promote a fine dining atmosphere., • Work closely with the Executive Chef and/or Executive Director to keep residents satisfied with food, beverage, and dining programs., • Set up the bar with garnishes., • Polish all cups and glasses prior to service., • Serve residents and guest’s beverages as requested per recipes., • Takes and delivers accurate drink orders to residents and guests., • Charge all drinks accordingly., • Remove used glassware from bar area., • Adhere to Quality Enhancement standards and standard food safety practices., • Assist with preparation and execution of special events, banquets, and theme meals., • When applicable, acquaint new residents with menu options., • Clean, sanitize, sweep, mop and remove trash from the bar area as needed to maintain cleanliness., • Maintain inventory of all products., • Communicate resident likes and dislikes to Executive Chef for menu planning purposes and resident satisfaction., • Create a strong sense of teamwork and cooperation among all staff., • Attending Pre-Meal stand up held for all dining and kitchen staff., • One (1) year prior bartending experience required., • Basic reading, writing, and mathematical skills., • Strong communication and teamwork skills., • Strong organization and time management skills., • Able to resolve problems of dissatisfied customers and/or team members., • Connect and help residents transition from home to community through thoughtful engagement at every level of interaction., • Able to build positive and strong relationships with employees, coworkers and residents., • Focused and dedicated to providing excellent customer service., • Able to handle multiple jobs and priorities., • Able to delegate and hold staff accountable efficiently and respectfully., • Must abide by Company uniform policy. We offer a full benefits package that includes medical, dental, vision, STD/LTD, life and voluntary life, 401k with employer matching, paid holidays, and up to 20 days PTO in the first three years. Background Screening Requirement Employment is contingent upon successful completion of background screening in accordance with Florida law and company policy. Certain positions may require fingerprinting and Level 1 or Level 2 background screening. Applicants can review Florida care provider background screening requirements here: #IND123

Job Description Summary: MUST HAVE AVAILABILITY FRIDAY - TUESDAY 4PM - 1AM 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, • Must be at least 18 years old, • Must work nights, weekends, holiday 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 TeammatesAbout 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. We use eVerify to confirm U.S. Employment eligibility.

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 TeammatesAbout 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. We use eVerify to confirm U.S. Employment eligibility.

Job Description Just Salad is seeking Toppers that will join our team. Under the general direction of the Restaurant Team Leader (Just Salad’s General Managers), Toppers will focus on guest interactions and preparing their orders in the front of house of our operations. In line with Just Salad’s mission to make everyday health and sustainability possible, you will also support initiatives to reduce Just Salad’s environmental footprint. Toppers Report to: Store’s Restaurant Team Leader We are looking for people who: • Make focusing on the guest a top priority, • Are open to learning and following (great leaders learn to follow first), • Are willing to adapt in a growing and ever changing environment, • Provides excellent customer service to Just Salad guests, • Fills out order ticket clearly and accurately, • Assists with digital orders as needed, • Tops salads and wraps, • Restocks toppings and lettuce as needed, • Practices FIFO (First in First out), • Cleans the line, • Sweeps floor during shift, • Completes assigned tasks, • Works as Name Taker if needed, • Cleans, re-stocks and breaks down topping line at the end of shift, • Follow food safety and quality standards., • Able to lift and carry up to 20 pounds, • Remains stationary or moving continuously throughout a shift, • Climb stairs, • Bend, stoop and reach as needed throughout a shift, • Top as many salads/wraps as business dictates, • Maintain a high degree of pace and intensity throughout shift, • Accurately read, write and clearly mark a JS order ticket, • Basic math skills, • Read, comprehend and follow JS menu and instructions, • Clearly and professionally communicate with customers, other team members and management, • Paid Training: Every team member hired is set up for success through a training that is structured and detailed. We take care of our hires the same as we do our customers., • Growth Opportunities: We like to make opportunities available to our family before hiring externally., • Solid Company Culture: Sustainability + Health + Connection. Anyone who joins Just Salad becomes a part of something great., • Free meals: Up to $13 value when working., • Flexible Schedule: Perfect for college students, busy parents or anyone who wants to get their feet wet in the restaurant business., • Get paid daily: No need to wait for payday. You have access to your money every day! Additional Benefits: • Long term disability, • Hospital indemnity, • Accidental insurance About Us: Just Salad is a fast-casual restaurant chain with a mission to make everyday health and sustainability possible. The brand serves craveable, accessible, plant-centric meals made with homemade dressings, prepped-daily produce, from-scratch recipes and fresh, flavorful ingredients. Guests can choose from over 15 chef-designed salads, wraps, warm bowls, avocado toast, soups and smoothies. Empowering customers to “Eat with Purpose,” Just Salad is a Certified B Corporation™ and home to the world’s largest restaurant reusable program, as well as the first U.S. restaurant chain to carbon label its menu and offer a Climatarian menu category. The company was founded in 2006 and has over 70 locations across New York, New Jersey, Connecticut, Florida, Illinois, Pennsylvania, Massachusetts, and North Carolina. We use eVerify to confirm U.S. Employment eligibility.

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. This posting is active strictly to locate, identify and retain individuals capable of performing the aforementioned duties during late night and into early morning hours. 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, • Excellent Time Management Skills, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout 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. We use eVerify to confirm U.S. Employment eligibility.

Job Description Director of Banquets – Luxury Boutique Hotel ???? Palm Beach, FL (Onsite) ???? Full-Time | ???? $110,000 Base Salary + Commission Opportunities | ???? Leadership Role in Luxury Hospitality Career Staffing Talent (CST) is partnering with a luxury boutique hotel in Palm Beach to recruit a Director of Banquets. It's one of Palm Beach’s premier destinations for high-end events, weddings, galas, and celebrations. This is a high-impact leadership role overseeing all banquet operations, event execution, staff performance, and guest experience across the hotel’s elegant venues. The ideal candidate brings luxury hospitality experience, polished service standards, and the ability to develop and inspire a high-performing banquet team. ???? About the Opportunity This position is ideal for a banquet leader who thrives in fast-paced luxury environments and wants the autonomy to elevate service standards, guest satisfaction, and operational excellence. You will manage the entire banquet experience—from pre-event planning to flawless execution and post-event reporting—while working closely with culinary, catering, events, and hotel leadership. ???? Compensation $110,000 base salary + commission structure Commission opportunities are tied to banquet performance, giving the Director meaningful upside based on department success. ???? Key Responsibilities Banquet Leadership & Event Execution • Supervise, train, and lead the banquet team to ensure maximum efficiency and outstanding guest satisfaction, • Coordinate, organize, and execute all banquet and catering functions according to BEOs and hotel standards, • Ensure all event details—menus, room setup, service flow, special requests, VIP needs—are executed flawlessly, • Conduct pre-function meetings and oversee all setups, buffets, bars, and staff assignments, • Monitor staff performance and service pacing throughout events Guest Relations & Service Excellence • Greet hosts and guests; ensure a polished, luxury-level guest experience, • Anticipate needs and respond promptly to guest requests or concerns, • Resolve issues following hotel service standards and guest recovery procedures Operational Oversight • Manage supplies, inventory, banquet equipment, linens, and storage, • Process billing, finalize charges, and follow cashiering procedures, • Complete function recaps, closing duties, and communication with all departments Staff Management & Training • Hire, train, coach, and evaluate banquet staff, • Prepare weekly schedules, monitor labor costs, and oversee payroll and tip distribution, • Uphold grooming standards and high-service expectations Collaboration & Communication • Coordinate closely with culinary, stewarding, catering, engineering, and event teams, • Review menus, equipment needs, service timing, and special arrangements with the Chef and Stewarding teams Safety, Compliance & Standards • Maintain banquet service standards, emergency protocols, and safety procedures, • Ensure confidentiality of guest and hotel information, • Submit maintenance requests and ensure banquet spaces meet hotel standards Qualifications • 5+ years of banquet service experience in a luxury venue, • 2–3 years of banquet management experience in high-end hospitality, • Expertise in reading and executing Banquet Event Orders (BEOs), • Strong leadership, communication, and service recovery skills, • Knowledge of food & beverage service styles, liquor laws, and banquet logistics, • Proficiency with banquet systems and Microsoft Office, • Food handling certificate & alcohol service certification, • Ability to stand, walk, and lift 30–50 lbs as required Confidential Inquiry If you’re an experienced banquet leader with luxury hospitality experience—and you’re looking for a role with responsibility, visibility, and financial upside—this is an exceptional opportunity. All inquiries are handled with strict confidentiality.

Job Description The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Reports to: Food & Beverage Managers Job Summary: Food and Beverage Bartenders are responsible for preparing and serving drinks to The Betsy guests. Bartenders must be able to mix and match ingredients in order to create classic and innovative drinks in accordance with guest needs and expectations. Bartenders interact with the hotel guests and ensure they have a great experience at any of The Betsy’s bars. Responsibilities and Duties Include but Not Limited to the Following: • Maintains positive guest interactions while accurately mixing and serving beverages to guests and servers in a friendly and efficient manner., • Interacts with customers, takes orders for drinks and offers clean menus. Demonstrates thorough knowledge of food and beverage products, menus and promotions., • Mixes drinks, cocktails and other bar beverages as ordered and in compliance with The Betsy standard drink recipes., • Washes, disinfects and polishes glassware and utensils after each use., • Collects payment for drinks served and balances all receipts., • Handles and moves objects, such as glasses and bottles. Arranges bottles and glasses to make attractive displays., • Keeps the bar counter and work area neat, clean and sanitized at all times. Maintains a clean working area by sweeping, vacuuming, dusting, cleaning and sanitizing of glass doors and windows, etc. if required., • Provides guidance to guests on The Betsy activities, dining options and general hotel and regional information., • Determines when a customer has had too much alcohol and if required refuses any further serving in a polite way., • Maintains liquor inventory and consumption., • Prepares inventory or purchase requisitions as needed to replenish supplies., • Ensures that the assigned bar area is fully equipped with tools and products needed for mixing beverages and serving guests., • Handles an assigned house bank and follows all cash handling procedures as per The Betsy standard., • Performs additional tasks as required by management. Job Requirements • High school diploma or equivalent., • Certification as Mixologist or similar preferred., • Must meet Food Handler and Responsible Vendor training and certification requirements., • Ability to use a POS and other computer systems., • Must speak, read, write, and understand English., • Ability to follow instruction., • Speaks with others using clear and professional language., • Detail-oriented., • Professional attitude is required., • Ability to work independently., • Excellent time management skills., • Works well with others., • Excellent interpersonal and communication skills are required., • Good organizational skills. The Betsy – South Beach is an equal opportunity employer and a drug-free as well as harassment-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • 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, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of 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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • 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 a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout 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. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Restaurant Manager - José Andrés at The Ritz-Carlton South Beach Hola South Beach! Chef José Andrés and Jose Andres Group (JAG) have partnered with The Ritz-Carlton South Beach to bring exciting new food and beverage options to Miami Beach. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food! The JAG Restaurant Manager is tasked to lead and manage service team to offer a world-class culinary experience. Take ownership of the restaurant; ensure the restaurant operates beautifully, efficiently and profitably every shift and every day. Exemplify gracious hospitality and sincere respect in all interactions. Maintain open lines of communication a positive work environment. Continue to be a student of our concept and the industry by seeking out opportunities to learn more and improve. Be a dedicated teacher committed to developing the hourly team. Position reports to the General Manager. Develop, coach and consistently execute service standards. Impact service by being on the floor during peak service times. Earn the confidence of the team by consistently running a smooth shift. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. Ensure consistent execution of steps of service by using tools such as shopper reports and guest feedback. Performance and Talent Development; Develop strong team relationships by demonstrating a strong work ethic and willingness to assist each team member. Clearly communicate expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and document when appropriate. Actively recruit top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for hourly employees. Take charge of self improvement and professional growth by seeking out performance feedback and educational opportunities. Ambassador of JAG; Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team and GM by asking questions. Manage Daily Operations; Understand, practice and teach policies and procedures. Communicate any major facility or operational emergencies to GM immediately. Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings. Provide a safe, clean, organized and sanitary work environment. Understand and ensure all ABC laws, Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Manage Financial Results; Understand and execute restaurant plan to stay within department budgets and maximize profits. Actively manage inventory and waste to meet cost targets. Demonstrate proficiency in cash management. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard. Effectively manage service labor, scheduling and payroll. Proficiency with tools such as Compeat, Open Table and Point of Sales systems. Reach out to GM for support and training as needed. Requirements: Skills & Knowledge Position requires a minimum of 2+ years of restaurant management experience and 5+ years of restaurant experience. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Extensive knowledge of upscale or fine dining service and sales skills. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Extensive knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Extensive knowledge of fine dining or upscale restaurant service and salesmanship. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests and employees. Requires manual dexterity to use and operate all necessary equipment. Required to work nights, holidays and weekends. Jose Andres Group is an Equal Opportunity Employer and participates in the federal government E-Verify Program.

Job Description JOB SUMMARY: Manages the dining room. Ensures that the residents and guests are courteously and professionally greeted and seated in the dining room. Supervises the activities of the dining room staff. Maintains a neat and orderly dining room, and takes responsibility for the guest checks. Informs the Director of the food needs and resident likes and dislikes. Courteously and professionally serves all residents and their guests meals in the dining room and helps serve and clean in the kitchen as required. ESSENTIAL DUTIES AND RESPONSIBILITIES: (Other duties may be assigned.) • Hires, trains, motivates, evaluates, and disciplines dining room staff., • Prepares dining room staff schedule and ensures that staffing and salaries are within budgetary guidelines., • Ascertains and delegates side work to dining room staff., • Ensures that dining room staff wear appropriate attire., • Conducts training sessions to review serving techniques and sanitation requirements., • Coordinates with Chef and Food Service Director for special events, catering activities and meetings., • Assists in menu planning and preparation of menus., • Responds to any problems from the residents or dining room staff., • Informs Chef or Food Service Director of food quality and selection issues., • Oversees kitchen in absence of Chef and Food Service Director., • Greets and seats residents and guests in the dining room and coordinates sick tray service to apartments., • Responsible for guest checks; issuing, reviewing for completion and accuracy and turning them in to the Office Manager., • Checks all tables for the proper setting and checks cleanliness of the dining room., • Maintains reservation list., • Helps bus and serve tables at peak times., • Attends HMO and food committee meetings., • Assures that established infection control and universal precautions are maintained when performing duties., • Performs other duties as assigned. WORK ENVIRONMENT: • Works in well lighted/ventilated areas, as well as throughout the facility., • Subject to sudden temperature changes when entering refrigerator., • Subject to frequent interruptions., • Subject to emotionally upset residents, family members, etc., • May be subject to falls, burns, and odors throughout the workday., • May be exposed to heat/cold temperatures in kitchen and storage areas., • May be exposed to infectious waste, diseases, conditions etc., including exposure to the AIDS and Hepatitis B viruses., • Involved with residents, staff and visitors under all conditions and circumstances. PHYSICAL EFFORT/REQUIREMENTS: Physical Category: Medium Physical Demands: Standing: Frequently Sitting: Occasionally Walking: Frequently Lifting: Frequently, may exceed 25 pounds Carrying: Frequently, may exceed 25 pounds Push/Pull: Occasionally, may exceed 25 pounds Bend/Squat: Occasionally Twist Rotate: Frequently Manual Dexterity: Frequently Kneel: Occasionally Reaching: Frequently Environment: Inside 100%. May be exposed to extreme temperatures. May be exposed to hazards, i.e. fumes, dust, gases, odors, chemicals, cuts, burns, and falls. REQUIREMENTS, SKILLS, ABILITIES AND OTHER ATTRIBUTES: • Must have one year of related experience in a supervisory capacity in a resort or similar environment., • Must have the ability to pleasantly and effectively deal with the public, residents and co-workers., • Must have the ability to supervise and coordinate the work of others., • Must be knowledgeable of food handling and sanitation procedures., • Must be able to follow written and oral instructions., • Must be able to read, write and speak the English language in an understandable manner., • Must be able to sit, stand, bend, lift and move intermittently throughout the workday., • Must be in good general health and demonstrate emotional stability., • Must be able to cope with the mental and emotional stress of the position., • Must be able to relate to and work with ill, disabled, elderly, and emotionally upset people., • Must be willing to cooperate and coordinate work activities with co-workers to ensure a smoothly run department., • Willing to work beyond the normal working hours, on weekends, and in other positions temporarily, when necessary., • Ability to handle department equipment according to standard procedures., • Must possess sight and hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met., • Must function independently, have flexibility, personal integrity, tact, and the ability to work effectively with residents, staff, and visitors., • Report all accidents and incidents to supervisor no matter how minor they may be., • Attends and participates in inservice classes, on-the-job programs, etc. as scheduled and directed., • Honor the Residents’ Rights polices at all times., • Maintain confidentiality of all resident information., • Be expected (and required) to perform any task in a safe, sanitary and efficient manner in accordance with established procedures., • Follow facility safety program., • Assume accountability for data contained in the employees’ handbook., • Any exposure to blood or body fluids that contain visible blood, must be reported to supervisor on the shift in which the incident occurs., • Be familiar with universal precautions (i.e. frequent hand washing, using gloves, etc.)., • Understand that this position contains Category II tasks that involve no exposure to blood, body fluids, or tissues, but employment may involve performing Category I tasks., • Ability to understand and use universal precautions and appropriate protective measures, which are readily available to every employee, engaged in Category II tasks., • Ability to perform all functions of the job classification without posing a direct threat to the health or safety of other individuals in the workplace.

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 TeammatesAbout 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. We use eVerify to confirm U.S. Employment eligibility.

As Sous Chef, you’ll be a key leader in our kitchens at Los Félix and Krüs Kitchen, supporting the Executive Sous Chef and Chef Vargas in delivering excellence across every service. Sous Chefs are encouraged to cross-train, take on leadership projects, and grow into future Executive roles as Gra

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We believe heartfelt, human connections make people's lives better.Especially the people who work here.Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected.He initiated a new boutique hotel standard and environment where people could connect,

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