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The Chef de Partie will lead and Earn Trust from a team of Leaders, Supervisors and Service and Production Team Members. The Chef de Partie role is an ATL level leadership role in Prepared Foods focused on driving culinary excellence and hospitality experience on the Retail Floor. At Whole Foods Mar

Job Description High Growth Company We are Dave's Hot Chicken of Broward County Florida. Currently there are three opened restaurants in Broward County (Pembroke Pines, Pompano Beach, and Coral Springs), with three more opening in 2026 (Davie, Oakland Park, and Fort Lauderdale). We are looking for top tier GM and AGM candidates to help grow our brand in South Florida. We are a high culture company that thrives on developing and growing our teams. If you have prior best in class leadership experience with a proven success rate in this industry, I highly encourage you to apply and submit your resume for an interview. Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • 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/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • 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, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • 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 co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • 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.

About This Role We are seeking a warm, health-conscious Longevity Chef to join our private household team. This is more than a cooking position — it is an opportunity to become a true part of our family's daily life and long-term wellness journey. We are not looking for a Michelin-level restaurant chef. We are looking for a person — someone family-oriented, calm, and genuinely aligned with our values. Culinary skill matters, but so does your energy, your personality, and your sincere commitment to nourishing a family over the long term. We believe food is not only about calories or nutrition — it is about care, intention, and the energy transferred through the cooking process. High-quality ingredients matter, but so does the heart of the person preparing them. We are looking for someone who cooks with love, intention, and genuine warmth. Schedule • 5 days per week: Thursday through Monday, • Tuesday and Wednesday off, • Structured daily meal service with advance scheduling Who We Are Looking For The Person Comes First Above all, we are seeking a unique individual — someone whose values and energy are in genuine alignment with our household. The right person will be: • Family-oriented, warm, and comfortable working in an intimate private household setting, • Experienced with or genuinely enthusiastic about multicultural families and diverse culinary traditions, • Comfortable cooking for small children and adapting meals to different ages and needs, • Committed to long-term, dedicated service with one family — someone who wants to grow with us for many years, • Calm, composed, and positive — someone who brings good energy into the kitchen and the home, • Genuinely aligned with our wellness philosophy: that food nourishes not only the body, but also the soul Wellness & Nutrition Philosophy Nutrition experience is important, but we are not looking for an athletic performance chef or someone focused on restrictive or clinical diets. We are looking for someone who understands balanced, beautiful, sustainable healthy living — food that supports vitality without feeling limiting. The ideal candidate shares our belief that what we eat and how it is prepared shapes our energy, health, and happiness. You cook with intention and understand that the attitude and care you bring into the kitchen matters just as much as the ingredients you choose. Curiosity & Creative Spirit We are looking for someone proactive, curious, and genuinely excited about their craft. You should: • Love researching new ingredients, techniques, cuisines, and wellness trends, • Be creative and eager to develop seasonal menus and experiment with recipes, • Stay informed about longevity nutrition, Blue Zone principles, and Mediterranean cooking traditions, • Bring fresh ideas while staying aligned with the family's values and preferences Key Responsibilities Farm-to-Table & Sourcing • Source fresh, seasonal, and local ingredients from farmers markets, regional farms, and trusted artisanal producers, • Build and maintain relationships with local farmers, fishermen, and specialty purveyors, • Prioritize organic, heirloom, and pasture-raised products whenever available, • Manage grocery shopping, pantry stock, and ingredient rotation with a zero-waste mindset Everything From Scratch — No Exceptions • Bake all breads, crackers, and flatbreads from scratch — sourdough, whole grain, seed loaves, • Prepare homemade stocks, broths, and bone broths — no store-bought bases, • Make fresh pasta, gnocchi, and grain dishes entirely by hand, • Craft homemade sauces, dressings, dips, and condiments — pestos, tahini, hummus, vinaigrettes, • Prepare fermented foods from scratch — yogurt, kefir, lacto-fermented vegetables, kimchi, kombucha, • Make fresh herb oils, infusions, and spice blends — no processed seasonings, • Produce homemade desserts and snacks — energy balls, raw bars, fruit compotes, sorbets Longevity & Wellness Cuisine • Design menus rooted in Mediterranean diet principles — EVOO, seasonal vegetables, legumes, lean proteins, whole grains, fresh herbs, and healthy fats, • Apply longevity and anti-inflammatory cooking techniques — turmeric, omega-3-rich fish, fermented foods, polyphenol-rich ingredients, and Blue Zone-inspired dishes, • Support balanced, well-being-oriented nutrition — nourishing and beautiful without being overly clinical or restrictive, • Adapt menus seasonally based on what is freshest and most nutritionally optimal, • Prepare age-appropriate, wholesome meals for children that are both nutritious and enjoyable Household & Family • Maintain a clean, organized, and fully sanitary kitchen environment at all times, • Communicate openly and warmly with household members about preferences, goals, and upcoming needs, • Plan and prep in advance to ensure smooth, stress-free daily meal service, • Adapt gracefully to family schedules, special occasions, and guests Experience & Qualifications We welcome candidates from a range of backgrounds. Private household experience is preferred, but it is not the only path to this role. What matters most is your values, your personality, and your genuine dedication to family-oriented, wellness-centered cooking. • Minimum 3–5 years of experience as a private chef, personal chef, wellness chef, or similar culinary professional, • Private family or household experience is a strong advantage, • Experience or genuine interest in multicultural cuisine and family-style cooking for all ages, including children, • Knowledge of Mediterranean diet principles, longevity nutrition, and Blue Zone-inspired cooking, • Experience with fermentation, bread baking, broth-making, and whole-ingredient cooking, • Culinary degree or relevant certification preferred (Longevity Chef or Wellness Culinary Practitioner a strong plus), • Candidates without private home experience are welcome to apply if their cover letter or communication clearly demonstrates warmth, family values, dedication to children and wellness, and a sincere interest in long-term household service Compensation & Benefits • W2 Employee Position — taxes withheld, full employment protections, • Competitive Salary — commensurate with experience, • Medical Benefits Provided — partial employer contribution toward health coverage, • Paid Vacation Program — generous paid time off included, • Uniform provided | Stable, long-term position with a warm and supportive household Why You’ll Love This Position • A calm, respectful, wellness-focused home environment — no restaurant stress, • A household that values your philosophy, your warmth, and your skills as much as your culinary talent, • Creative freedom to develop seasonal menus, explore new ideas, and grow your craft, • Full support to source the best possible ingredients — farmers markets, farm deliveries, specialty purveyors, • Work that is deeply meaningful — you will be part of a family's daily life, health, and happiness, • A long-term home for your career, where dedication and loyalty are recognized and valued, • Flexible, structured schedule — your days off are truly yours “Real food starts at the farm and ends at the table — everything in between is craft, care, and love."

Bulla Gastrobar is seeking a hands-on Executive Chef Partner to lead our Aventura location. This is a high-impact leadership opportunity for a culinary professional who thrives in a fast-paced, high-volume environment and is passionate about developing teams, executing at a high level, and driving strong financial performance. At Bulla, the bar may be the center of attraction, but the kitchen is the heart of the experience. Our menu is rooted in Spanish and Catalan cuisine, built on fresh, high-quality ingredients and executed with consistency and pride in a lively, upscale-casual setting. What We Offer • Competitive Salary: $90,000–$110,000 + performance-based bonus, • $200 Monthly Dining Credit across all Centurion Restaurant Group concepts, • Generous PTO: 3 weeks + 4 days annually, • Paid Sick Time & Holidays (July 4th, Thanksgiving, and Christmas), • Comprehensive Benefits: Medical, Dental, Vision, Life & Disability, • 401(k) with up to 4% Company Match, • Growth Opportunities within a multi-unit, expanding hospitality group, • Dining Discounts across all CRG restaurants What You’ll Do • Lead all back-of-house operations, ensuring consistency, quality, and execution, • Drive profitability through disciplined food cost, labor management, and operational controls, • Develop and coach Executive Sous Chefs, Sous Chefs, and line-level talent, • Maintain high standards in food safety, sanitation, and kitchen organization, • Oversee inventory, ordering, scheduling, and cost management, • Partner with leadership on strategic planning and business performance, • Build a strong leadership bench and promote from within, • Stay actively involved on the line and at expo during service What We’re Looking For • 3–5+ years as an Executive Chef in a high-volume restaurant, • Experience in upscale casual or casual fine dining, • Proven success managing food cost, labor, and kitchen performance metrics, • Strong leadership presence with a focus on team development and accountability, • Ability to operate with urgency in a fast-paced, high-energy environment, • Experience with restaurant systems, reporting, and inventory controls, • Spanish cuisine experience is a plus, • Culinary degree or equivalent experience preferred About Bulla Gastrobar Bulla Gastrobar is part of Centurion Restaurant Group, a Miami-based hospitality group known for its vibrant concepts and commitment to developing strong leaders from within. At Bulla, every gathering is a celebration, and every leader plays a key role in delivering that experience. If you’re a driven culinary leader ready to take ownership of a high-volume kitchen and grow within a dynamic organization, we’d love to connect. ➡️Apply today or reach out directly to learn more!

Join the Plum Market Team – Where Passion Meets Opportunity! Plum Market is a fast-growing leader in the Grocery, Food & Beverage Retail industry. We are dedicated to offering the finest selections of All Natural, Organic, Local, and Specialty Grocery items while delivering an exceptional experience to our Customers. At Plum Market, our Team Members are at the heart of everything we do. We are passionate about high-quality food, beverages, and grocery essentials, helping our Customers lead a better lifestyle. Our priority is creating a welcoming environment that supports both our Customers and our Team Members. Our Retail Grocery Stores reflect the diverse communities we serve. From our dedicated Team Members and valued Customers to our local vendors and thoughtfully curated product selection, we take pride in fostering an inclusive and thriving culture. If you share our enthusiasm, we’d love for you to apply and discover how you can be part of our team! Why Work at Plum Market? Flexible Scheduling – Full-time and part-time positions available with a variety of retail shifts to support work-life balance. Grow Your Passion – Learn about great food while advancing your skills and knowledge. Comprehensive Training – We invest in our Team Members with exceptional training programs. Competitive Holiday Pay – Earn time and a half for working on five federally recognized holidays: New Year’s Day, Memorial Day, Fourth of July, Labor Day, and Thanksgiving. Career Growth Opportunities – As a growing company, we provide promotional pathways, so you can grow with us! Comprehensive Benefits Package – Medical, dental, and vision coverage for you and your family. 401(k) with Company Match – Available after just six months. Team Member Discounts – Enjoy 20% off grocery purchases and 50% off Team Member meals. Plum Market is more than just a workplace – it’s a desirable and rewarding environment where your contributions matter. Employment is contingent upon a successful background check. Ready to be part of something special? Apply today! Description: The Sous Chef is the second-in-command of the Prepared Foods Department and serves as a key leader in kitchen and department operations. This role supports the Team Leader and leads daily Back of House (BOH) operations, including prep, production, sanitation, and team management. The Sous Chef ensures the consistent execution of Plum Market’s food quality, safety standards, and Guest Service expectations while training and developing team members in a fast-paced, high-volume kitchen environment. Who you are: You are passionate about scratch-made food and Plum Market’s commitment to organic, local, and specialty ingredients. You are a hands-on leader who sets the tone through professionalism and accountability. You excel at motivating and coaching team members to succeed in a fast-paced kitchen. You are solution-focused, organized, and calm under pressure. You value inclusion and help foster a positive, collaborative kitchen culture. You are committed to continuous improvement and delivering consistent, high-quality food. What you will bring: Experience in a culinary leadership role, preferably in foodservice or retail food operations. Knowledge of food preparation, kitchen safety, sanitation standards, and inventory practices. Strong leadership and communication skills, with the ability to coach and direct teams. ServSafe Manager Certification preferred. Proficiency in Microsoft Office (Excel, Outlook, Word) and kitchen management systems. Flexibility to work a variety of shifts including evenings, weekends, and holidays. Physical ability to stand and walk for up to 4 hours without a break. Ability to bend and stoop to grasp objects, climb ladders, lift up to 50 lbs. unassisted, and push/pull carts weighing up to 100 lbs. unassisted. What you will do: Oversee BOH operations, ensuring proper prep, production, and execution of all menu items and daily offerings. Serve as department lead in the absence of the Chef de Cuisine, ensuring smooth operations and team accountability. Train, coach, and support BOH Team Members to maintain high food quality, safety, and consistency. Support production scheduling, prep guides, and department planning based on Guest needs and seasonal programs. Enforce all food safety and sanitation procedures, ensuring compliance with regulatory and Plum Market standards. Lead by example in communication, attitude, teamwork, and professionalism. Address Customer and Team Member concerns in a respectful and timely manner. Assist with performance management including feedback, coaching, and disciplinary action when necessary. Partner with department leadership to maintain labor goals, manage shrink, and support inventory accuracy. Compensation details: 20-25 Hourly Wage PIee97403f937c-37820-39719351

Job Description DAVES HOT CHICKEN is looking for a cashier with BIG personality, great energy, and a genuine love for customer service! If you enjoy talking to people, staying busy, and creating a positive experience for every guest, this role is for you. What we’re looking for: Friendly, outgoing, and positive attitude ? Customer-service oriented (you enjoy helping people!) Reliable, energetic, and team-focused Comfortable working in a fast-paced environment What we offer: $14/hour + tips (average $16/hour) ? Fun, supportive team environment Flexible scheduling Opportunity to grow within the company Must be 18 years old or older This is NOT a behind-the-scenes job — this role is for someone who loves being front and center, welcoming customers, and making their day better. Apply today and start earning while doing what you do best: connecting with people! About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. Chef Thomas Keller's Surfside destination, .

In this role, you will work closely with the Chef de Cuisine and Executive Sous Chef to oversee and manage all aspects of the kitchen, including the production of all menu items and the Stewarding department. Employee discounts at Chef Thomas Keller's casual properties . The p

A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Chef Thomas Keller's Surfside destination, The Surf Club Restaurant. In this role, you will work under the guidance of the Sous Chef to oversee specific areas of production

Chef Makoto Okuwa, a master of Edomae-style sushi, continues to reshape tradition for a savvy audience eager for something new.

Sous Chef or Sushi Chef in a high-volume, upscale restaurant.

Chef Thomas Keller's team is seeking enthusiastic and capable individuals passionate about food, beverage, and hospitality to join us as a.As the first point of contact for our guests, you will set the tone for their dining experience, providing a warm and welcoming atmosphere.Located within the Fou

Efficiently and accurately produce mise en place as requested by the Chef de Partie and Sous Chefs. Chef Thomas Keller’s Surfside destination, The Surf Club Restaurant. Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller’s restaurant honors the location’s his

Job Description We are a very well established and very busy Breakfast and Lunch Restaurant. If you have: • minimum of 5 years culinary experience, • Flair for creating delicious breakfast and lunch specials with the emphasis on quality and cost., • Experienced breakfast line cook and skilled in expediting food quickly, • Successfully able to lead and manage a busy kitchen and manage and control inventory and costs., • Should you have experience and skill working with a Breakfast menu., • -, • You are extremely reliable, alcohol and drug free as we do drug test If you have these attributes we are offering: NO EVENING HOURS. END YOUR DAY BY 5PM. • Immediate hire for the right candidate, • Very good starting salary., • Additional monthly bonus and incentive compensation, • Job security and a wonderful friendly working environment. PLEASE...If you are unable to begin work immediately and not truly a wiz in the kitchen please do not reply. PLEASE FORWARD YOUR EMAIL WITH SALARY REQUIREMENTS. Company DescriptionBrunch RestaurantBrunch Restaurant

Job Description Just Salad is seeking a facilities and maintenance professional that will join our team. Under the general direction of the Facilities Director, the Facilities Associate will manage day-to-day maintenance tasks across all Just Salad locations in the FL area. Facilities Associate are expected to display good interpersonal skills as they will interact with managers and Ops. Reports to: VP of Facilities Facilities Associate Responsibilities: • Light construction work consisting of carpentry, framing, Sheetrock, and tile work., • Completing basic restaurant equipment repairs., • Responding to emergency calls, including, but not limited to sanitary drain cleaning, false fire alarms, and critical equipment failing., • Support initiatives to reduce Just Salad’s environmental footprint. Facilities Associate Requirements: • Communicate well and understand English directions and instructions., • Must be able to follow instructions, complete the projects on time, work independently and well with others., • Have a working knowledge of small hand tools and light power tools., • Knowledge of HVAC and refrigeration a plus., • Bilingual (Spanish + English) a plus (not required)., • Must be able to lift up to 35 pounds., • Must be able to walk, stand, reach, and crawl around tight spaces., • Must have a valid driver’s license and vehicle - travel required Benefits: • $35-$45/hr, • Medical, Dental, and Vision Insurance, • Voluntary Long-Term Disability, Hospital Insurance, Accidental Insurance, Life and AD&D, • Eligibility to participate in 401K, • Paid Vacation and Holidays, • Pre-Tax Benefits (HSA, FSA and Commuter Benefits), • Fitness Discounts, • Employee Assistance Program Free Just Salad while working 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, market plates, soups and smoothies, including classic offerings and rotating seasonal favorites. 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 100 locations across New York, New Jersey, Connecticut, Florida, Illinois, Pennsylvania, Massachusetts and Washington D.C.

Job DescriptionDo you love to cook healthy meals? Do you have experience working for Children? Are you looking for a rewarding work atmosphere? Primrose School of Cooper City located at 8447 Sheridan Street, Cooper City, FL 33024, is in search of a Food Service Teacher (Chef) who can prepare delicious, nutritious food. Primrose School of Cooper City is an accredited private preschool that provides a premier educational child care experience. We offer year-round programs for children from infant through elementary-aged school age. Primary Responsibilities: • Maintains a keen awareness of children that have allergies and food restrictions. Offers substitute items to children who may be allergic or have other food restrictions, • Ensures food service area and food is free of nuts, nut products or food items that have been processed in a facility that also processes nut products according to the policies and procedures of the Primrose School of Cooper City. Checks all food labels upon receipt to ensure compliance with this requirement, • Follows the daily menu prepared in collaboration with or by the Director, • Follows portion control standards for lunch and snacks in preparations, • Is adaptable and implements changes in menus, if instructed to do so, • Ensures that each meal is ready to be served when scheduled, • Assists with ordering food and shopping local, an occasional possibility, and is able to calculate the amount needed, • Maintains an orderly, clean and safe kitchen area at all times, including the proper maintenance of equipment, • Attends all required staff meetings, workshops and/or school functions, • Maintains overall professional personal appearance adhering to the guidelines offered in the Primrose School of Cooper City Employee Handbook, • Assists in other capacities that Director, or designee, determines is necessary Desired skills and experience: • Must meet basic requirements of local child care and food service regulatory agencies, • Must have experience in child care setting, • Ability to relate positively to young children is essential, • Previous experience in quantity food preparation is preferred, • Must be able to lift up to 35 lbs. in connection with the handling of children for the facilitation of programs, child safety, and potential emergency situations, • Hold a valid drivers license, • Has a valid and up to date Staff CredentialEach Primrose school is a privately owned and operated franchise, and the respective Franchise Owner is the employer at each school. Franchise Owners set their own wage and benefit programs, which vary among Franchise Owners. Primrose Schools and its Franchise Owners are equal opportunity employers. Positions and position titles vary by school.

Job Description Catering Manager Reports to: Director of Sales & Marketing Compensation: $80,000 + Commission Job Summary The Catering Manager is responsible for the management of all aspects of the Catering Department in accordance with property standards. This role coordinates details and menus for client functions, drives revenue through active solicitation of business, controls departmental expenses, and provides direction and leadership to the catering team. Key Responsibilities Sales & Client Management • Actively solicit and book catering business in line with property standards., • Meet with clients to plan function details, escort them through the property, and highlight available services and features., • Suggestively sell menus that meet client needs while maximizing revenue., • Provide catering support for group bookings once turned over by the Sales team., • Entertain clients on property when appropriate to showcase the venue's offerings., • Contact clients after scheduled functions to ensure satisfaction and solicit repeat business., • Resolve guest complaints promptly to ensure satisfaction. Event Planning & Execution • Organize internal pre-cons 3 days prior to group arrivals as needed., • Organize pre-cons with meeting planners and team members of each department to ensure smooth operations for each group., • Send group resumes 7 days prior to each group arrival that has catering and banquet functions on their program., • Ensure all definite functions are detailed accurately on Banquet Event Orders (BEOs), signed by clients, and distributed to relevant departments in a timely manner., • Monitor changes to BEOs and ensure updates are communicated promptly across departments., • Review estimated guarantees and ensure firm guarantees are obtained within 7 business days prior to scheduled functions., • Check function room setups prior to guest arrival to confirm alignment with client requirements and property standards., • Meet with the Executive Chef and F&B leadership prior to functions to verify arrangements and food presentation., • Welcome group contacts on arrival and assist in supervising service to ensure satisfaction. Team Leadership • Direct and monitor the performance of the catering support team and address any deficiencies., • Provide ongoing training, feedback, and coaching to staff., • Conduct weekly BEO review meetings and resolve any discrepancies., • Foster a cooperative, productive, and positive working environment., • Handle disciplinary matters in line with property standards., • Ensure the catering team is well-versed in function room capacities, setups, menus, pricing, and all departmental policies (including guarantees, cancellations, payment, corkage, service charges, food handling, and more). Operations & Administration • Maintain and update the Catering SOP with current policies and procedures., • Establish and monitor the file and trace system, ensuring client files are organized and current., • Monitor inquiry calls and ensure all incoming calls are answered within 3 rings with proper greetings and telephone etiquette., • Ensure all messages are returned within 2 hours., • Establish standardized form letters for inquiries, tentative/definite bookings, thank-yous, cancellations, and re-bookings., • Review previous-day banquet recaps, sales, and checks; resolve discrepancies with Accounting and track revenue against budget., • Monitor and process all billing and payment procedures according to accounting standards., • Oversee the preparation and distribution of the Weekly Event Sheet., • Conduct regular function space reviews with leadership and confirm release dates for held space. Reporting & Marketing • Provide monthly lead reports by the 5th of each month., • Prepare and distribute the 90-day catering forecast by the 5th of each month, identifying covers and sales by meal period., • Maintain and distribute a monthly Leads and Lost Business report; trace lost business for future solicitation., • Prepare and distribute an annual catering marketing plan and adjust it quarterly., • Conduct catering competitive analysis, including Kosher., • Report market trends and opportunities to promote the property, especially through internet tools., • Develop and maintain relationships with vendors, DMCs, and wedding and meeting planners that deliver 5-star service., • Maintain and grow the catering database of prospects and vendors in Excel format., • Create a catering blog with weekly posts about news, tips, and trends., • Take an active interest in the property's Facebook, Twitter, and Pinterest social media activities., • Assist with the development of PR story lines targeting wedding-related media placements., • Secure photos of every event hosted at the property, taken personally or retrieved from photographers. Qualifications Required • High school diploma or equivalent vocational training; some college coursework preferred., • 2+ years of experience as a Catering Manager., • Knowledge of various food service styles (e.g., French, Russian, tableside flambé, Butler)., • Knowledge of menu development., • Familiarity with food and beverage cost controls and sales and marketing tools., • Fluency in English (written and verbal); fluency in Spanish strongly preferred., • Strong organizational skills, attention to detail, and ability to manage multiple priorities., • Ability to work both independently and collaboratively across departments., • Discretion in handling confidential guest and property information., • Proven leadership ability, including training and directing staff. Preferred • College degree., • Previous food service or culinary training., • Certification in liquor, wine, and food service or alcohol awareness., • Suggestive selling skills and previous guest relations training., • Proficiency in property management and point-of-sale systems., • Creative talent. Work Environment Work takes place across catering offices, banquet function space, and kitchen/stewarding areas. The role involves variable temperatures and noise levels, both indoor and outdoor settings, and exposure to typical kitchen-area conditions. Some physical effort is required, including transporting items up to 20 pounds and moving throughout the property. Additional Information This job description outlines the primary responsibilities of the role and is not intended to be an exhaustive list. Additional duties may be assigned as business needs evolve. This document does not constitute an employment contract; employment is at-will.

Job Description Overview Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. Responsibilities What we expect of you: • Manages back of house team members, operations and food production for the restaurant and FIREBAR®, • Trains and develops Sous Chef, • Provides direction and training to team members by coaching, counseling and providing feedback on job performance, • Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Comfortable working in a team driven kitchen and closely works with all managers Qualifications Qualifications: • 2+ years high volume, full service restaurant experience in an Executive Chef position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience required, • Scratch Kitchen Experience preferred What’s in it for you: • Excellent earning potential, • Attainable bonus paid every other pay period, • Comprehensive training, • Three weeks paid time-off annually, • 401k + company match, • Competitive benefits—Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • Holiday closures— closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. #FBGRILL

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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • 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, • Excellent Time Management Skills Transportation & Accessibility: • 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. Must be able to work Fri/Sat, Sat/Sun or Fri/Sun in addition to other days/nights 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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • 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 Transportation & Accessibility: • 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 DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Pastry Chef to join our team! In this role, you will prepare a variety of desserts, pastries, and other sweets. The ideal candidate has previous bakery experience and a passion for developing innovative desserts. If you are creative, hardworking, and want to share your tasty creations with customers, wed like to hear from you! Responsibilities: • Prepare a variety of desserts and sweets, including cakes, pies, cookies, breads, and pastries, • Develop new and innovative recipes, • Decorate cakes and baked goods, • Clean and sanitize equipment and baking areas, • Prepare custom orders, • Track, maintain, and order inventory as necessary, • Supervise pastry assistants and bakersQualifications:, • Previous experience as a baker, pastry chef, or in a similar role is preferred, • Ability to use professional-grade kitchen appliances and equipment, • Knowledge of gluten-free baking, sugar-free baking, and other ingredient limitations, • Knowledge of food safety practices, • Previous experience decorating cakes, • Ability to thrive in a fast-paced kitchen environment, • Strong organizational and time-management skills, • Team player with strong leadership skills, • Available for early morning shifts

Job Description We are seeking an Executive Chef - Scratch Kitchen -Upscale American Food & Bar to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications: • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment Benefits • Full Dental/Medical/Insurance/Vision, • Paid time off, • Bonus eligible, paid Quarterly. Compensation increase of 15%-20%!, • Regular performance feedbackCompany DescriptionSince 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Dania Beach, FL As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including, Restaurant Cleanliness and Teamwork. Job Expectations: • Clean Dishes: Ensure all dishes, utensils, and kitchen equipment are cleaned and sanitized., • Maintain Cleanliness: Keep the dishwashing area organized, clean, and free of debris., • Support Kitchen Staff: Assist with basic kitchen tasks, including food prep and maintaining a clean work environment., • Waste Management: Properly dispose of waste and recyclables., • Follow Health Standards: Adhere to food safety and sanitation guidelines at all times. 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 with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates., • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines., • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • 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, • Excellent Time Management Skills Transportation & Accessibility: • 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 Founded in 2018 by industry pros, Puttshack is a leading social entertainment concept, reimagining the traditional mini golf and dining experience. With its welcoming, high-energy environment, tech-infused mini golf and delicious menu packed with familiar favorites and exceptional cocktails, Puttshack is the perfect place for any gathering. Rooted in innovation and built for connection, our goal is to bring a sense of belonging to our associates and guests alike. Working at Puttshack: At Puttshack, we take fun to the next level. With over 20 venues globally and counting, we’re a fast-growing team of talented, hands-on go-getters who take pride in the work we do – and have a blast doing it. If you’re a mover and shaker who sets the bar high and loves the thrill of building something amazing, you’ll fit right in. We’re always on the lookout for the best people to join our growth journey. If you’re inspired by new ideas and love bringing them to life, then we have the perfect canvas for you! Position Summary: The Sous Chef is part of the culinary leadership team, working alongside and under the guidance of the Executive Chef to lead and support the daily operations in a fast-paced, high-volume kitchen, driving the culinary execution of our uniquely inspired menu. Responsible for the preparation and execution of the menu within Puttshack Standards, the Sous Chef will assist with running the day to day kitchen operations. Position Responsibilities may include, but not limited to: Operational Leadership: • Manage kitchen operations and shifts, ensuring the day-to-day execution for dish, prep and line stations, • Support daily operations by following food quality standards across preparation and storage, • Assist with kitchen training across food execution, menu rollouts and system initiative, • Uphold all policies and procedures focused on product quality: daily line checks, prep and par level control, regular food audits, and 100% commitment to safe and sanitary operations., • Ensure collaboration between kitchen and front of house operations to ensure seamless service, • Other duties as assigned Team Development and Management: • Focus on team member/associate development and cross training to ensure maximum operational efficiency and career growth., • Provide continuous coaching and direction to hourly staff, • Represent Puttshack’s brand and values to create a respectful, positive and professional work environment, • Introduce and support the implementation of kitchen training materials to the Team Guest Experience: • Champion the Puttshack brand by ensuring a consistent and exceptional guest experience, • Ensures a quality guest experience through oversight of associates preparing and cooking food Compliance and Safety: • Maintain a safe, secure and healthy work environment and food safety, • Ensure proper safety protocols to minimize risk and ensure a safe environment for guests and associates. Required Skills and Experience: • Minimum of 1 year of experience as a culinary manager or supervisor in a full-service restaurant, with at least 3 years of overall experience within high volume food & beverage, hospitality, and/or social entertainment venue, • Be collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationship, • Must be organized, work efficiently and be able to perform tasks with minimal oversight and supervision, • Strong communication skills with the ability to resolve conflict and provide direction to your teams, • Demonstrates financial acumen, strong understanding of culinary operations & safety, • Tech savvy and willingness to learn new systems and tool, • Flexible availability to work evenings, weekends, and holidays, • This position must pass a post-offer background check Preferred Skills and Experience: • Culinary Degree preferred Physical Requirements: • Physical activities on a continuous basis for up to 10 hours, including standing, walking, bending, sitting, and occasional lifting up to 40 lbs. may be required., • The venue may include slick surfaces, stairs, narrow spaces, and navigating complex areas., • The noise level in the work environment is typically moderate to high., • Temperatures may vary, including hot and cold environments, • Frequent use of hands to do repetitive motions, such as chopping, stirring, cleaning, etc., • Occasional use of telephone/video conferencing, and usage of a computer and keyboard to communicate through written means., • The physical demands described above are representative of those that must be met by an associate to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and responsibilities. Benefits: We have a guest service mindset and treat our associates the same way, offering our full-time, eligible associates: • Health/dental/vision coverage options, • 401(k) matching, • Company paid Life and AD&D Insurance, • Voluntary short term and long term Disability Insurance, • ·Generous PTO, including paid parental leave, • Associate discounts (FREE mini golf!), • Pet Insurance, • Flex Spending Accounts, • …and more! Puttshack USA is proud to be an Equal Opportunity Employer. All applicants will be considered without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • 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, • Excellent Time Management Skills Transportation & Accessibility: • 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 Hiring ful time line cook able to handle the line , paid training, career growing opportunity. Knife skills and sanitation skills are the must. Friendly enviroment by chef/owner supervision. Salary negitiable according to skills shown. Serious employees only, no temporary job offered.

Job Description Raw Juce is a fun, fresh, organic, cold-pressed juice bar where real people meet real ingredients to create real change. We believe every day is an opportunity to put some good into the world, and into our bodies. We are OBSESSED with connecting, educating, and providing fresh & fast products that have the power to transform the lives of every person that enters our space. We need amazing, energetic, like-minded people to carry out our mission. Your role in our mission: Our Shift Leaders are an essential part of the leadership team, ensuring our team members and guests receive a Great Guest Experience (#GGE) in our stores every day. Shift Leaders lead from the floor to create a fun, safe, and healthy environment where team members have the opportunity to learn, grow, and thrive. A Day in the life: • Go above and beyond to create an unforgettable guest experience for all of our guests, • Follow our chef curated recipes to create delicious & nutritious products, • Create a positive & fun environment as a leader among peers, • Coach team members while recognizing and rewarding performance as well as effort, • Provide knowledge to our guests, team members, and vendors on juicing, healthy eating and the Raw Juce lifestyle Hourly Rate: $10.50-$13.00 + tips Perks: • Flexible scheduling, • Fun & Energized environment, • Active lifestyle uniforms, • Career Growth Opportunities, • Employee Discount What makes us swipe right: • Outgoing, friendly personality, team player & can-do attitude, • Passion for health and wellness, • Love for connecting with people & making others feel important Experience Needed: • Experience in customer-service focus position, • Experience in leadership or mentoring others a plus Logistics: • Work involves standing & moving through a store for majority of a shift to help guests and accomplish work, • Work occasionally involves moving items weighing up to 60 lbs #RJ123

Job Description Assist Sushi Chef with daily tasks to maintain Sushi Bar in a fast paced environment. Prepare sushi rice and all ingredients needed to provide high quality sushi to customers. Will also be trained to make sushi. Company DescriptionSushi kiosk in a kosher supermarket.Sushi kiosk in a kosher supermarket.

Job Description We are seeking an experienced Sushi Chef to join our team! Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications: • Minimum 2 years previous experience in culinary arts, cooking, or other related fields, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Flexibility, Loyal and Trustworthy, Teamwork Pay, schedule and more will be discussed at the interview! Company DescriptionSushi kiosk in a kosher supermarket.Sushi kiosk in a kosher supermarket.

Job Description Raw Juce is a fun, fresh, organic, cold-pressed juice bar where real people meet real ingredients to create real change. We believe every day is an opportunity to put some good into the world, and into our bodies. We are OBSESSED with connecting, educating, and providing fresh & fast products that have the power to transform the lives of every person that enters our space. We need amazing, energetic, like-minded people to carry out our mission. Your role in our mission: Our Team Members are the heart & soul of who we are!! You bring the fun, fresh vibes to create a Great Guest Experience (#GGE) for every person that walks through our doors by making perfect products, connecting with guests, & keeping our stores clean, stocked, and ready to party! A Day in the life of the JUCE squad: • Go above and beyond to create an unforgettable guest experience for all of our guests, • Follow our chef curated recipes to create delicious & nutritious products, • Provide knowledge to our guests on juicing, healthy eating, and the Raw Juce lifestyle Hourly Rate: $10.00 + tips Perks: • Flexible scheduling, • Fun & Energized environment, • Active lifestyle uniforms, • Career Growth Opportunities, • Employee Discount What makes us swipe right: • Outgoing, friendly personality, team player & can-do attitude, • Passion for health and wellness, • Love for connecting with people & making others feel important Logistics: • Work involves standing & moving through a store for majority of a shift to help guests and accomplish work, • Work occasionally involves moving items weighing up to 60lbs

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. Benefits: • Weekly paychecks, • Flexible Hours, • Direct Deposit and debit cards, • Training and recognition programs, • $300 referral program, • Competitive Compensation, • Benefits- Medical, paid vacation, **Benefits vary based on hours worked/ Position 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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • 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, • Excellent Time Management Skills Transportation & Accessibility: • 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.

Job Description Butler Hospitality is looking for a full time Receiver and Packer for our food commissary to help service our food trucks located in Miami Beach! WE OFFER • Competitive Wages, • Health, dental benefits, and a 401k plan., • Uniforms & paid training, • Growth opportunities for leadership positions for highly qualified applicants DUTIES AND RESPONSIBILITIES • Receive deliveries from all outside vendors, directing the driver to the proper location for each stack of products., • Prepares orders from other Butler hubs for transport by picking and packing all items to match the invoice provided. • Perform occasional deliveries of prepared products to regional Butler hubs., • Inspect all items and put them away in the correct location, consolidating everywhere possible to conserve space. • Provide feedback to the Executive Chef about stock levels and items that are not being used in a reasonable timeframe. • Assist with daily prepped product inventory, rotation, and organization to support the prep team and Chef. • Maintain cleanliness in all food or supply-related areas by rotating products, labeling items with dates and expiration dates, and assigning locations for new inventory received. KNOWLEDGE AND EXPERIENCE • High School Diploma or GED or equivalent work experience., • Able to lift, push, and pull upwards of 50 lbs., • Valid drivers license and clean background check., • Have (or attain) Certified Food Handler’s License *Background Check is Required The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #LI-DNI Powered by JazzHR IlA7zS1P0X

Job Description We are seeking an Experienced Pizza Maker For A Busy Pizza Store In Aventura to join our team! Responsibilities: • Prepare pizzas out of our menu and based on custom orders, • Make fresh dough daily, • Maintain a clean cooking station and sterilize equipment Requirements and skills: • Work experience as a Pizza Chef or similar role in a restaurant, • Hands-on experience with preparing and baking pizza doughs, • Familiarity with professional kitchen equipment, • Understanding of food hygiene, • Good time-management skills, • Team spirit Great pay! Apply in person 19090 NE 29th Ave Aventura, FL 33160 Company DescriptionKosher pizza store in Aventura which provides delicious pizza and authentic Italian dishes.Kosher pizza store in Aventura which provides delicious pizza and authentic Italian dishes.

Job Descriptioncompensation: TBD job title: Line Cooks NeededTo work the line in a very busy restaurant Preparation, Production and Presentation skills are necessary.. If you thrive in a fast-paced environment, have a love for great food, and want to grow your culinary skills, we want to meet you! What we offer: • Competitive pay, • 120 seat upscale dining Italian restaurant and catering company, • Dynamic individuals to join our team, • Opportunities for advancement, • A supportive and fun work environment Career Advancement Opportunities• Great Attitude a must!!! Experience required in culinary arts. Email resumes and cover letters with contact information, please. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Opportunity for advancement Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that wow, we want to hear from you. Experience in Latin and Dominican food preferred. Must speak Spanish. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Performs other duties as assigned by a supervisor. Job Requirements: • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Must be 18 years of age. Here are some of the sizzling benefits of working for us: • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. We use eVerify to confirm U.S. Employment eligibility.

Job Description We are looking to add an experienced PM Line Cook to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission. Our company has over 100 hotels and restaurants ion the ir portfolio and promotes advancement from within. Scheduling: This Is a Part-time Cook Position Working Various Weekdays, Weekends and Holidays. Work Schedules Will Change Weekly to Meet Business Demands. Benefits: • Health Insurance, • Dental Insurance, • Life Insurance, • Vision Insurance, • 401(k), • Free Associate Parking, • Free Meal for every shift worked, • Hotel Discounts with Marriott and Company Hotels, • Friends and Family Discount Responsibilities: • Sets up the station in time for service according to restaurant guidelines, • Prepares all food items as directed in a sanitary and timely manner, • Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant, • Restocks all items as needed throughout the shift and is responsible for taking inventory after service, • Cleans and maintains stations in practicing good safety, sanitation, organizational skills, • Has understanding and knowledge to properly use and maintain all equipment in the station, • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas, • Performs additional responsibilities, although not detailed, as requested by the Chef, and Sous Chef at any time Qualifications: • High School Diploma/GED a plus but not required, • Previous experience a plus, • A thorough and deep understanding of professional cooking including basic techniques and working food knowledge., • Understanding and knowledge of safety, sanitation and food handling procedures., • Previous prep or line cook experience., • Professional communications skills are required The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Kennedy Causeway - Responsibilities: Prepare and execute all sushi, sashimi, and maki rolls according to Benihanas high standards; Maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation; Ensure consistency in knife cuts, portioning, and plating for all sushi

Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. Our Executive Chefs play a vital role in the execution of hospitality.

The Executive Chef reports to the Brand Executive Chef. Drive culinary creativity through specials and seasonal menu changes to support the Brand Executive Chef. At least 3 years of Executive Chef experience in a culinary focused, high volume restaurant doing at least $10mm in sales and

Minimum 3–5 years of experience as a private chef, personal chef, wellness chef, or similar culinary professional. We are seeking a warm, health-conscious Longevity Chef to join our private household team. We are not looking for a Michelin-level restaurant chef.

Davidson Hospitality Group - - Responsibilities: Oversee culinary operations with Executive Chef; Lead menu creation and food preparation; Manage kitchen operations and team development; Control labor, expenses, and food costs; Ensure high-quality standards for dishes.

Lucky Strike - - Responsibilities: Adhere to the companys mandated F&B menu and purchasing programs; Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary

Centurion Restaurant Group concepts. Executive Chef in a high-volume restaurant. Experience with restaurant systems, reporting, and inventory controls.

Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. Our Executive Chefs play a vital role in the execution of hospitality.

Job DescriptionJob DescriptionWe are building world-class luxury brands in cigars, fine dining, and entertainment, and we’re seeking a polished, professional Pastry Chef to join our team. Collaborate closely with the Executive Chef and kitchen team.

Schulte Companies - - Responsibilities: Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner; Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe wor