Chef jobs in Georgia - Page 2

Job Description Line cook position Capital City Club Brookhaven's Culinary Department is looking to hire an enthusiastic, self-motivated, and team-focused individual for our night-time Line Cook position. This position is Full-time with flexibility if there is interest in part-time. The position includes health vision, life, dental insurance, 401(k) with a company match, hot meals, and uniforms. The position is high volume with great cross-training opportunities on sauté and grill stations. Essential Functions: • Sets up station 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 restaurant., • Restocks all items as needed throughout the shift., • Cleans and maintains station in practicing good safety, sanitation, and organizational skills., • Has understanding and knowledge to properly use and maintain all equipment in the station., • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities, although not detailed, as requested by the Chef or Sous Chefs. Qualifications • Adept understanding of professional cooking and pizza making, • Understanding and knowledge of safety, sanitation, and food handling procedures., • 1+ year scratch-volume cooking experience, • English language and professional communications skills are required, • Ability to work in a team environment., • Ability to work calmly and effectively under pressure., • Must have problem-solving abilities, be self-motivated, and be organized., • Commitment to quality service, and food and beverage knowledge., • This position will spend 100% of the time standing., • Occasional environmental exposures to cold, heat, and water., • The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly., • Must be able to speak, read, and understand basic cooking directions, this is a member-facing position Position Reports to Executive Chef and or Sous Chef All job applicants at this company who have been offered employment will need to undergo testing for the presence of illegal drugs as a condition for employment. Powered by JazzHR uUJS28LbxH

Job DescriptionBenefits: • 401(k) matching, • Bonus based on performance, • Competitive salary, • Free food & snacks Position to start ASAP Full time 40/hrs week Monday to Thursday 9am - 6:45pm and Friday Lunch 9am-1:30pm No weekends, early mornings or late nights. Additional catering overtime hours available by request when available. Responsibilities include: Executing meals for Lunch & Dinner buffet service. Manage & delegate workload with kitchen staff Coordinate with Campus Manager on general operations & needs. Welcome students to meal services. Maintaining a tight, well organized & professional kitchen Qualifications: Because our work involves dealing directly with our clients, the candidate must be customer focussed, outgoing, well presented & be able to communicate clearly and effectively. Candidate must have experience in a hands-on Chef position. Culinary creativity to have input on menu development & execution, especially for dietary needs. Servsafe certified. Ability to lift and carry 50 pounds. $24/hr + based on experience. Free meals each shift. IRA Matching

Job DescriptionChef Manager – Alpharetta, GA An established food service operation in Alpharetta, GA is seeking a Chef Manager to oversee two small locations. This role requires a well-rounded chef with strong organizational skills, financial acumen, and a passion for delivering excellent hospitality and guest experiences. Key Responsibilities: • Oversee daily culinary operations at two locations in Alpharetta, GA., • Prepare high-quality entrées three days per week, ensuring creativity and consistency., • Manage a small team of three employees, fostering a positive and efficient work environment., • Maintain cost control, organization, and operational efficiency., • Salary: up to $70K based on experience., • Bonus Potential: Up to 15% of salary. (long-term growth opportunity)

Job DescriptionDescription: In the words of our founder Chef Hector Santiago, “We’re not just in the south, we’re in South America.” In the south we’re known for hospitality; similarly, in South America our humble, welcoming, and cheerful spirit ensure our many visitors feel right at home. We serve that hospitality to our guests. Requirements: This position requires the following: • Prior bar tending experience is required, • Confident and highly social personality, • Knowledge of spirits, bar tending, and drink-making, • Knowledge of Latin American spirits a plus, • Greeting and welcoming guests, • Ability to move quickly and efficiently, • Maintaining complete knowledge of all food and beverage items including specials, their prices and availability, • Walking guests through our menus and daily specials, • Accurately take orders, • Accurate money handling, processing credit card transactions, basic math skills, • Basic knowledge of POS software, • Ability to communicate well with others, • Positive, team-oriented attitude

Job Description Salary: 55,000.00 - 64,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1468829 Morrison Living LYN PELLEGRINI [[req_classification]]

Job Description • We are hiring immediately for full time and part time PREP COOK positions., • Location: Campbell Stone Sandy Springs - 350 Carpenter Drive Northeast, Atlanta, GA 30328. Note: online applications accepted only., • Schedule: Full time and part time; Days may vary, 10:00 am to 3:00 pm or 11:00 am to 6:00 pm. Rotating weekends. More details upon interview., • Requirement: One year of prior professional cooking experience is required., • Perks: Shift meal, parking, uniform, training, and near public transportation., • Pay Range: $15.50 per hour to $16.00 per hour. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Living is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Living maintains a drug-free workplace.

Job Description Il Premio - IL PREMIO is the prize dining experience at FORTH Hotel. It’s a modern steakhouse, inspired by the Italian definition of luxury: pure connection to the world around us. As the Fine Dining Restaurant Manager of Il Premio, you’ll orchestrate an elevated guest journey ina setting that blends Italian opulence with contemporary flair. You will oversee all front-of-house operations in our upscale steakhouse, ensuring an exceptional and refined guest experience that reflects our brand's standard of excellence. You will lead a team of professional service staff, collaborate closely with culinary leadership, and work cross-functionally with other hotel departments to create memorable and personalized dining experiences. Key Responsibilities: • Lead and inspire front-of-house team members to deliver elevated, anticipatory service in line with fine dining standards., • Provide comprehensive training in fine dining etiquette, wine and menu knowledge, and service excellence to ensure an impeccably polished team., • Set clear performance expectations and conduct regular coaching and evaluations to uphold a culture of excellence., • Personally ensure an exceptional guest experience by being highly visible on the floor, engaging with guests, and resolving issues promptly and discreetly., • Maintain a luxurious and welcoming atmosphere at all times, paying meticulous attention to detail in presentation, service flow, and guest comfort., • Oversee daily dining room operations including elegant table settings, seamless service coordination, and ambiance., • Collaborate with the Executive Chef and kitchen team to ensure synchronization of service timing and menu execution., • Uphold rigorous cleanliness, hygiene, and food safety standards, conducting regular inspections and ensuring team compliance with all health codes and fine dining protocols., • Manage FOH inventory, including high-end tableware, wine lists, specialty linens, and curated amenities., • Collaborate with hotel departments such as concierge, events, and guest services to create elevated, customized experiences for VIPs, celebrations, and special requests., • Support hotel leadership in driving guest satisfaction scores, return patronage, and revenue performance., • Stay current on culinary and hospitality trends and continuously seek ways to innovate and enhance the dining experience. Qualifications: • Degree or certification in Hospitality Management, Culinary Arts, or a related field preferred., • Minimum of 3-5 years of leadership experience in a fine dining or upscale restaurant setting; steakhouse experience highly desirable., • Deep knowledge of fine dining service, wine and beverage programs, culinary terminology, and guest engagement strategies., • Poised and polished communication skills, with a guest-centric approach and the ability to lead with confidence and grace under pressure., • Proven ability to lead and develop a service-focused team with professionalism and hospitality at the core., • Proficiency in point-of-sale (POS) systems, reservation systems (e.g., OpenTable), and Microsoft Office Suite., • Flexible schedule availability including evenings, weekends, and holidays., • Ability to lift and carry up to 75 pounds, and comfortably stand or walk for extended periods. Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this job. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.

Job Description Job Title: Prep Cook Department: Kitchen Reports To: Sous Chef / Chef de Cuisine Job Summary: The Prep Cook is responsible for preparing ingredients and supporting the kitchen team in maintaining smooth kitchen operations. This role is crucial in upholding food safety, hygiene standards, and kitchen efficiency. The Prep Cook ensures all prep work is completed in accordance with recipes, health regulations, and company standards. Key Responsibilities: * Accurately and efficiently prepare ingredients including washing, peeling, chopping, slicing, and measuring items for recipes and service. * Label, date, and store all prepared items and raw materials in compliance with local health department regulations. * Follow all food safety guidelines and sanitation procedures to ensure safe and hygienic food handling at all times. * Maintain a clean and organized workstation throughout the shift. * Wear the proper uniform, including chef coat, kitchen-safe slip-resistant shoes, apron, and head covering (hat or hairnet) at all times. * Maintain high standards of personal hygiene: arrive showered, with clean trimmed nails, and no strong fragrances. * Follow strict no jewelry and no wristwatches policy in the kitchen for safety and sanitation. * Handle knives and kitchen equipment safely and responsibly, adhering to all kitchen safety protocols. * Alert kitchen leadership immediately if any equipment is malfunctioning or if unsafe working conditions arise. * Assist in receiving and storing deliveries, ensuring first-in, first-out (FIFO) practices. * Dispose of waste properly and help manage recycling and compost bins as applicable. * Support cooks and chefs during service as needed. Qualifications: * Previous kitchen experience preferred but not required. * Basic knowledge of food safety and kitchen sanitation practices. * Ability to work in a fast-paced, team-oriented environment. * Excellent time management and communication skills. * Must be able to lift up to 50 lbs, stand for extended periods, and work in hot or humid conditions. Health & Safety Compliance: * Adhere strictly to all local and federal health code regulations. * Attend required food safety and workplace safety training sessions. * Practice safe knife handling techniques and proper equipment usage at all times. * Follow protocols for allergen control and cross-contamination prevention. Working Conditions: * Fast-paced kitchen environment with exposure to hot surfaces, sharp tools, and food allergens. * Must be able to work mornings, evenings, weekends, and holidays as needed.

Job Description A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city. Position Summary The Sous Chef is responsible for supporting the overall management and oversight of culinary daily operations to ultimately ensure the highest standards are met for all food prepared in the kitchen and served at the City Winery property. This role is accountable for adhering to City Winery’s food culture and style, standards and expectations of food quality, freshness, and presentation, and maintaining compliance with all associated regulatory guidelines. This individual will be a creative thought leader with a passion for the culinary world and the ability to successfully execute culinary strategies. This role must lead by example in successfully creating and fostering an environment of mutual trust and respect. This role leads the kitchen in all areas including but not limited to providing direction to the day to day kitchen coordination and operation, culinary creation and development, budgeting and financials, associate management and supervision, purchasing and inventory, and successfully partnering with all internal divisions to achieve Company goals. Why us? ● Competitive pay ● We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals. ● Medical, Dental, Vision Insurance ● nDORFins program designed to promote a healthy and active lifestyle! ● 401K (and yes we match!) ● Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance ● Amazing discounts, 50% OFF all dining/retail wine ● Free Family Meal ● Tickets to available shows And more! Overview of Responsibilities General • Alongside the executive chef, oversee all kitchen production areas of the kitchen. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability, • Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service, • Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level, • Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning, • Lead by example and enforce all Company policies, procedures, guidelines, and practices, • Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food., • Establish goals, anticipate and resolve problems concerning all facets of the kitchen, • Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives, • Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen, • Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas, in compliance with established standards. Inspect supplies, equipment, or work areas to ensure all kitchen equipment is cleaned and operated safely and properly i.e. refrigerators, ovens, freezers, stoves, etc., • Report to work at scheduled time, neatly groomed and in the correct uniform, • Attend and participate in all scheduled meetings and training, • Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals, • Support and work alongside internal teams to plan and execute culinary elements of all specialty events, • Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership Culinary Management • Oversee and monitor quality/ quantity/ consistency of all products, food handling, preparation, and cooking practices., • Ensure that all products and ingredients being used and produced are consistent with City Winery standards of quality, • Develop standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices., • Determine how food should be presented and oversee the creation of decorative food displays., • Ensure adherence to all associated health regulations, • Foster a positive Company Culture, build morale and create an on-going positive work environment while maintaining a professional work force, • Participate in interviewing, selection, training, supervision, coaching and counseling of all kitchen employees, • Responsible for recommending disciplinary action as needed, including termination, when necessary, in partnership with HR and in accordance with Company policies and standards, • Active involvement of employee performance evaluation process and provide ongoing feedback to management, • Train, develop, and motivate all supervisors and culinary staff to meet and exceed established food preparation and production standards on a consistent basis, • Participate in the development and implementation of kitchen training, • Conduct routine kitchen staff meetings when running shifts, • Actively demonstrate and train kitchen staff in safe operating procedures of all equipment, utensils, and machinery, • Operate kitchen in alignment with goals for food cost, labor cost, payroll, and all kitchen related, • Ensure invoices are handled and disseminated properly through necessary channels, • Supervise, train, and maintain kitchen supervisors to understand and monitor food cost, labor cost, payroll, and kitchen related expenses Administration • Monitor, maintain, and approve production and associate scheduling of all shifts, • Monitor and ensure proper completion of administrative duties by Shift Supervisors including logging, labeling, associate related forms including PTO requests, PAFs, CAFs, and other related admin tasks Minimum Qualifications • Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience, • AOS Culinary School Graduate and/or related training is a plus, • Functional working knowledge of all Health Department, OSHA, and all other related regulations, • Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment, • Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail, • Ability to meet budgets including labor, food and applicable direct operating costs, • Ability to effectively train, develop staff and build team morale, • Ability to work collaboratively and professionally across company levels in achieving overall company and business goals, • Excellent interpersonal skills including verbal and written communication skills, • Excellent time management and organization skills, • Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required., • Must have proficient computer and technological skills, • Must have Serve Safe food handler’s certificate, • Ability to commute and travel to various locations to participate in meetings, training, and any corporate/sponsor events as necessary, • Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 lbs., • Able and willing to work a flexible schedule including nights, weekends and holidays About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job Description Salary: Other Forms of Compensation: Pay Grade: 12 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1459557 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job Description Salary: $60,000 - $65,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary We are seeking an energetic, entrepreneurial Sous Chef to support the successful operation of the culinary department at a facility. Based in Atlanta, GA, this position requires travel based on operational needs, with future relocation expected. There may be weeks without travel. The Sous Chef will assist in supervising, preparing, and cooking a variety of food items, developing and garnishing daily menu items, supervising hourly associates, and working alongside the Executive Chef to manage cost controls, ordering, and the implementation of new culinary programs. Key Responsibilities: * Assist the Executive Chef in managing cost controls and overall expenditures for the account * Participate in planning and creating menus * Produce and execute catering events * Roll out new culinary programs in conjunction with the company’s marketing and culinary teams Preferred Qualifications: * Associate's degree in Culinary Arts or equivalent experience * Progressive culinary or kitchen management experience, depending on formal training * Catering experience preferred * High-volume, complex foodservice operations experience strongly preferred * Institutional and batch cooking experience helpful * Comprehensive knowledge of food and catering trends, with a strong focus on quality, production, sanitation, food cost control, and presentation * Computer proficiency, including Microsoft Word, Excel, PowerPoint, Outlook, and internet tools * Willingness to participate in client satisfaction initiatives * ServSafe certification highly desirable Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1462286 Bon Appetit Tyler Justus

Job DescriptionCompany Description Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic Manager to join our team. We have an exciting opportunity for a Dietary Services Healthcare Manager (CDM) at a Continuing Care Retirement Community in Austell, GA. WE OFFER AMAZING BENEFITS! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: Summary/Objective Our Dietary Services Healthcare Manager (CDM) will manage the daily service in the personal care dining room, supervise our servers and support the department with monitoring the resident's nutrition and dietary needs by completing Section K of the MDS. The Dietary Services Healthcare Manager (CDM) provides overall planning for, direction to, and control of menus and recipe compliance to achieve operating goals, and enhanced food quality and presentation. Responsibilities will include daily meal service, exceeding sanitation standards, operational outcomes, and building relationships with current and future healthcare personnel. Will actively participate in the interdisciplinary team, QAPI, PAR Committee, and Resident Council meetings. He/she will assist in the processing of research data, quality assurance, development of the plan of correction, (including sourcing materials), and development and execution of all culinary training programs and materials. The Dietary Services Healthcare Manager (CDM) will act as the expert for all healthcare services and make recommendations for our healthcare operational strategy. Additionally, he/she will monitor, research, and report on all activities, and be responsible for providing leadership in strategic planning, development, and execution of food service operations, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent. Through regular contact, active listening, and timely addressing of any issues, concerns or problems, he/she will establish and maintain effective communication with the Registered Dietitians, the leadership of the dining services, and the healthcare department. This person will be charged with developing excellent working relationships within the department, and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • Directs healthcare culinary development and training, • Development and implementation of menus and operational standards, • Train, monitor, evaluate, and act on unit performance in all healthcare areas, • Serves as a liaison to Healthcare, Operations, and interdisciplinary teams, • Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction, • Leads the design process of all internal operational, delivery, and service development, • Guides product and service offering through the product life cycle, • Innovation of new product and program development, • Manage the portfolio of products within the healthcare signature programs, • Manage developmental projects independently, as required Qualifications Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • Directs healthcare culinary development and training, • Development and implementation of menus and operational standards, • Train, monitor, evaluate, and act on unit performance in all healthcare areas, • Serves as a liaison to Healthcare, Operations, and interdisciplinary teams, • Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction, • Leads the design process of all internal operational, delivery, and service development, • Guides product and service offering through the product life cycle, • Innovation of new product and program development, • Manage the portfolio of products within the healthcare signature programs, • Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required., • Must have the ability to coach others without formal authority., • Proven ability to coach and teach within the kitchen Required Education and Experience • Ability to read, write and speak English., • Must have a minimum two-year culinary certificate from an accredited school or have related experience., • Minimum 2-4 years of kitchen experience, 2 years within a Healthcare manager role., • Experience within a high-volume environment, • Prior experience developing and leading sustainable and healthy dining programs. Additional Eligibility Qualifications • Microsoft office applications- Word, Power Point, Excel, • Professional email use and business writing, • Restaurant chef level culinary skills Additional Information Salary: 70,000-$75,000 Year

Job DescriptionSalary: Join Our Sushi Dream Team! Sushi Chefs Wanted Are you ready to roll into the exciting world of sushi? If youre a slicing, dicing, sushi-master extraordinaire with a passion for fresh flavors and a flair for presentation, we want YOU on our team! At TakoSushi, we believe that every sushi roll tells a story, and were looking for talented Sushi Chefs to help us craft culinary masterpieces that will leave our guests craving more. Position Responsibilities: • Unleash your inner artist by cutting, slicing, and filleting various types of fish and vegetables with precision., • Be the quality control guru by inspecting the freshness and quality of our ingredients to ensure top-notch sushi dishes., • Channel your creativity and skill to prepare an array of sushi dishes according to our established guidelines that will WOW our guests., • Keep our culinary haven pristine by maintaining a clean work environment that sparkles!, • Let your utensils shine! Youre in charge of sterilizing all tools and equipment before every use to keep our food safe and delicious., • Bring your people skills to the table by greeting and interacting with guests after all, sushi is best enjoyed with smiles all around!, • Prior sushi experience is preferred - if you cant tell your nigiri from your sashimi, this may not be the role for you. However, we believe with the right knife skills you can slice through the competition without experience., • At least 1 year of restaurant experienceis preferred because you know how to keep it cool (and rolling) in a bustling environment., • Were looking fordependable team playerswithflexible availability your passion and drive to succeed should shine as bright as your sushi creations., • Must be at least 18 years old., • Fast-paced?Bring it on! Youll need to excel in a fast-moving atmosphere where every second counts!, • A handy knowledge ofFood and Health codes?Thats a bonus! Roll into your new adventure today!

Job DescriptionBenefits: • Company parties, • Competitive salary, • Free food & snacks, • Paid time off, • Reports directly to Executive Sous Chef and Executive Chef. Sous Chef is primarily responsible for assisting the ESC and EC in supervising food quality, production, and costs. SC serves as the Third-in-command of the kitchen., • Delegates tasks to kitchen personnel in a supportive and precise manner. Knowledge of kitchen stations and, if required, fills in for and assists cooks in ensuring that the kitchen operates smoothly., • Cooperating in overlooking and directing all aspects of the operation of the kitchen and in handing over practical assistance; coordinating activities and functions., • Complies with expected administrative duties such as ordering supplies, managing inventory, training new staff, and scheduling shifts. Is responsible for presenting and communicating transparent inputs representing the vision, values, and complete offerings of Preserve Life.KEY RESPONSIBILITIES OPERATIONAL EXCELLENCE • Assists EC with preparing and planning meal designs, classes, meal plans, and specialty menus., • In the absence of EC and ESC, coordinate and direct all food preparation, from ordering to preparation through service., • Monitors the quality of food and beverages and communicates any improvements needed according to our Experience Procedures and our standards for delivering a high-quality dining experience., • Your role is crucial in ensuring that all kitchen activities operate promptly, contributing to the smooth operation of the kitchen., • You will support the Junior Kitchen Team with various tasks, including line cooking, food preparation, and dish plating, fostering a sense of teamwork and support., • Your commitment to ensuring that tasks are harmoniously performed is key to maintaining the timely production of quality foods, demonstrating your responsibility and commitment to the role. ADMINISTRATION • Monitors and updates Technical sheets. Communicate needed details to EC or SC., • Ensures completion of Daily/Weekly duties., • Tracks, records, and maintains inventory, including food, beverages, and kitchen supplies., • Updates Employee files and collaborates with the HC department if required., • Prepares ordering forms that are ready for submission to SC and EC. INTERNAL & EXTERNAL CUSTOMER SERVICE • As a Sous Chef, you are not limited to the kitchen. You also play a crucial role in Supporting PL Brand, • Ascertains a high degree of anticipation and maintain a positive experience, • Engages with guests and members; the team supports their inquiries and concerns. Is welcoming and accommodating when discussing any requests., • Is familiar with all Preserve activities and can explain and demonstrate the PL App to customers., • Performs any reasonable task required that might be outside the job scope in the spirit of collaborationSUSTAINED LEARNING & DEVELOPMENT, • Participate in monthly, weekly, and /or daily PL training sessions and communication briefings., • Supports employees during onboarding, induction, and refresher training if required., • Maximizes opportunities for self-development to upgrade their knowledge and skills by actively participating in internal and external initiatives and Apps., • Researches new advances in gastronomy, wellbeing improvement, and hospitality trends. Shares did research with EC and SC.HYGIENE & SAFETY, • Maintains a high level of personal hygiene, seeks feedback on areas of a shortfall, and complies with the Grooming procedures., • Supports other teams in complying with the Grooming Experience Procedures and reports to EC and SC on needed improvements., • Complies with all Health & Safety regulations while performing daily duties at all times., • Takes responsibility for reporting any hazard and follows up to ensure the execution of required actions. POSITION REQUIREMENTS EDUCATION & EXPERIENCECourses in the following integrated modalities will add value to the preferred candidate. Please send any additional qualifications, interests, and experiences that contribute to your holistic lifestyle • A minimum of 2 years experience in a similar role., • Strong knowledge of cooking methods, kitchen equipment, and best practices., • Good understanding of MS Office and restaurant software programs., • Must be able to relate to all levels of management., • Resourceful, forward-thinking, innovative, and committed., • Must be willing to add value to enhance health, safety, and productivity and maintain TB to thrive in a smoke-free workplace.CORE COMPETENCIES, • Integrity, honesty, flexibility, empathy, and a positive attitude., • Highly presentable, professional, confident, but humble., • Collaborative with the ability to work independently., • Outgoing, pleasant personality with the ability to work in a diverse workplace., • Strong attention to detail., • Excellent time management skills., • Outstanding communication skills., • Advanced multi-tasking and problem-solving skills., • Productive and efficient in a paced environment., • Willing to work a flexible schedule to accomplish all primary responsibilities and tasks.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job DescriptionCatering/Banquet Sous Chef $55,000 or more! Unlimited growth potential– Culinary Professional Are you a Sous Chef passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership-building skills and high energy. To become the Sous Chef of this establishment, apply today for our location in Atlanta, GA. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don’t miss this fresh, exciting and rewarding career opportunity as a Banquet Sous Chef in Atlanta, GA. Benefits: • Competitive Compensation, • Insurance Benefits, • 401(K), • Paid Time Off Job Description: In addition to designing the menu, the Sous Chef is responsible for the upkeep of the kitchen, managing their staff, and purchasing ingredients. The Sous Chef handles everything from planning the banquet menu to presenting the finished product to the client. The Sous Chef oversees the work of the banquet kitchen staff, takes orders from the executive chef and helps maintain a safe and sanitary kitchen. The Sous Chef assists with training newly hired kitchen staff, makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet and participates in employee evaluations and necessary disciplinary actions. The Sous Chef must also meet with potential clients to discuss menu options, develop menus based on client specifications and contracts and place orders for recipe ingredients. The Sous Chef must possess the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated. Qualifications: • The Sous Chef must possess 2-5 years of high-volume Kitchen Management experience

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Sous Chef Job Responsibilities: • Greets members promptly and efficiently and takes care of their needs., • Manages the workflow in the kitchen to ensure a smooth operation by administering tasks, effectively communicating and leading by example., • Organizes all food preparation, presentation and service procedures., • Assists Club Chef in creating menus and specials that will create a memorable experience for our members and ensure repeat business., • Observes orders going out of the kitchen as well as the food being prepared to avoid waste by ensuring proper consistency, temperature, flavor and quality., • Inspects equipment after and after use ensuring cleanliness and proper working order and correcting or reporting any problems or issues with equipment to Head Chef., • Oversees inventory of all stations and ensures proper rotation and utilization., • Reviews prep list, daily pars and maintains par levels., • Determines current inventory needs, orders stock accordingly without instruction or supervision, and ensures all food items are dated and up to Club standards., • Completes food safety program successfully within 30 days of hire., • Trains new hires and guides staff to adhere to safety and food handling practices., • Schedules and supervises all kitchen staff to ensure proper coverage., • Adheres to all written food handling procedures as well as general safety practices, including storage of food products, awareness of hot and cold meats, seafood, etc., • Ensures kitchen is clean according to health department standards., • Reviews with kitchen employees any necessary work needed for special parties or orders., • Monitors staffing levels, vacation requests, and overtime., • Assists the Club Chef in ensuring department budget is achieved and helps in controlling cost., • Acts as Club Chef in the Club Chef’s absence., • Provides an example for all staff in appropriate workplace behavior and conduct., • Trains employees in all aspects of their jobs and company policies and standards., • Monitors employee performance and relays behavioral issues to the Club Chef as necessary., • Complies with departmental uniform and grooming standards., • Works effectively as a team with all departmental employees., • Works variety of shifts, as needed to include nights, weekends and or holidays., • Complies with departmental and Club policies and procedures., • High School Diploma or equivalent., • 1 or more years of experience as a Sous Chef or culinary leadership, preferably in a private club., • Must have valid driver’s license to operate Club vehicles., • Ability to read, understand and follow verbal/written instructions., • Ability to manage a diverse workload and prioritize in a fast-paced environment., • Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations., • Highly organized and able to handle multiple tasks and to deploy resources effectively., • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission., • Ability to understand verbal and written direction in English., • Ability to replicate and teach recipes, product and presentation as standardized., • Standing and/or walking 100% of shift., • Lifting, carrying or moving up to 50 pounds., • Pushing, pulling, bending, stooping, and upward reaching., • Works in a kitchen environment with temperature fluctuations.

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Job Responsibilities: • Receives and understands food orders from the dining room and/or the manager on duty., • Assists the other assigned personnel in the preparation of the requested food and to coordinate the orders for pick-up by the service staff., • Prepares orders according to standard recipes in a proper, professional, and timely manner., • Maintains the cleanliness of the workstations, kitchen area, walk-in coolers and freezers., • Assures the production of the best quality possible in a proper sanitary and professional manner., • Maintains the inventory of the workstations., • Controls waste by monitoring proper rotation, storage and over production., • Completes food safety program within 30 days of hire., • Orders stock for the next day or the next shift, as required., • Informs the Club Chef or Sous Chef on duty of any problems they may encounter during shift., • Assists in providing breaks for other associates working the line, as necessary when advised., • Complies with departmental uniform and grooming standards., • Works effectively with as a team with all departmental employees., • A minimum of one (1) year experience in food production is preferred., • Must have basic knowledge of food production, as well as be familiar with standard food recipes., • Previous experience in recommending, serving and knowledge of food recipes is highly recommended and preferred., • Must be able to understand and follow verbal/written instructions., • Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations., • Must have the ability to manage a diverse workload, prioritize and delegate in a fast-paced environment., • Must be highly organized and able to handle multiple tasks and to deploy resources effectively., • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission., • Must be able to stand for long periods of time., • Lifting, carrying or moving from 1 pound up to 50 pounds for 50% of shift., • Pushing, pulling, bending, stooping, and upward reaching for 85% of shift.

Job Description • We are hiring immediately for full time PREP COOK positions., • Location: SCAD Savannah - 641 Indian Street, Savannah, GA 31401. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Weekends required. More details upon interview., • Requirement: One year of prior cooking experience is preferred but not required. Willing to train!, • Perks: Shift meal, uniform provided. PM and weekend shift incentives. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1467750. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here 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. Bon Appetit maintains a drug-free workplace. [[filter4]]

Job Description We are always looking for hardworking people to join our Back of House Staff. We can get pretty busy, so high volume experience is definitely a plus. Don't have that much experience? Not to worry, we are willing to work with you! Just let us know why we should consider you as a candidate. This is where you apply if you are interested in one or more of the following positions: Dishwasher Prep Cook Line Cook Sous Chef We look forward to hearing from you!

Job Description Oaks Senior Living is currently recruiting a kind hearted, experienced Sous Chef who has a passion for working with seniors. Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Sous Chef will prepare, serve, and handle food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Sous Chef will maintain and assist in the receiving, rotation, and storage of products and follow budgetary guidelines. The Sous Chef will supervise the kitchen staff to ensure clean and sanitized dining service areas and adherence to Oaks Senior Living policies and procedures. The Sous Chef will assist the Regional Food Service Director with the covering shifts due to call outs and vacation time. Qualifications: • Experience in cooking for large groups., • Certificate in food preparations training preferred., • Desire to work with older adults., • Ability to read, write, and speak English., • Desire to work with older adults. Friendly, caring disposition., • Must be 18 years of age. Must have a satisfactory criminal history check., • Must have physical exam by a licensed physician. Must have a negative drug screen. Food and Inventory • Identify and report food and supplies needed for the next week's menus., • Assist in the receiving, rotation, and storage of products., • Prepare menus and cook food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences., • The Sous Chef will deliver quality meals, snacks, special diets as directed by the community., • Present food in an appetizing and attractive manner., • Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Visit with residents at each meal when available and ensure quality service., • Ensure that food is delivered on time and in a pleasant manner., • Prepare food and coordinate food service for special events as requested., • Encourage residents to participate in the monthly resident Food Service Committee meeting., • Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures., • Maintain a clean, organized, and safe kitchen environment., • Ensure proper storage and handling of food in accordance with infection control standards., • State food handling and kitchen regulations, • OSHA Standards, • Fire and Safety Procedures Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: • Stand/walk up to eight hours a day, • Sit up to two hours a day, • Frequently support up to 30 pounds, • Frequently lift/carry up to 50 pounds, • Frequently kneel, bend, and reach

Job DescriptionJOB SUMMARY: The line cook is to oversee an area of production in a kitchen. Sauté, grill, pantry, and expo are examples of specific areas of production. Place items required for workstation according to par sheets or instructions from Sous Chef. Prepare products assigned to workstation during service. This job description may be changed or updated at any time without notice. ESSENTIAL RESPONSIBILITIES: • Prepare ingredients then cook and assemble dishes as indicated by recipes., • Perform portion control and minimize waste to keep costs within forecasted range., • Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery., • Set up and clean the station according to Club protocol., • Maintain a clean workstation area, including kitchen equipment, tables, and shelves., • Comply with applicable sanitary, health, and personal hygiene standards., • Ensure quality and freshness of ingredients and products., • Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef., • A working knowledge and understanding of various cooking methods, ingredients, equipment, & procedures, • Maintain a Positive and Friendly Environment with both our Staff Members and our Club Members WORK ENVIRONMENT: • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Work in hot, humid, and noisy environments., • Frequent Standing for extended periods of time., • Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet set ups)., • Regular Lifting up to 50 Lbs., • Excellent physical fitness, visual acuity, and sense of smell to work in the kitchen safely. REQUIRED QUALIFICAITONS: • High School diploma or GED., • Available to work weekends and holidays. Week schedule up to 40 hours a week., • Must have the knowledge of basic culinary fundamentals., • Must use precaution to avoid burns from hot fat and grease but should be familiar with treating such injuries should they occur., • Knowledge of and ability to perform required role during emergency situations., • At least three months related experience or training., • Must become familiar with all kitchen equipment and machinery., • Food safety certification., • High Volume Cook experience is preferred., • Food safety certification., • Able to move fast and multi-task in a fast paced, high stress / pressure environment (Heat and Action), • Transportation is a MUST - There is no accessible public transportation. IMPORTANT: By submitting your resume online, you hereby authorize St Ives Country Club to contact, obtain, and verify the accuracy of the information contained in your application from all current and/or previous employers, references, and educational institutions. You also herby release from liability St Ives and its representatives for seeking, gathering, and using such information to make employment decisions and all other persons or organizations for providing such information. You understand that any misrepresentation or material omission made by you on this application will be sufficient cause for cancellation of your application or immediate termination of employment if you are employed by St Ives whenever the misrepresentation or material omission is discovered. Powered by JazzHR tEaDpGsfMg

Job Description Company Overview Benton House is dedicated to providing exceptional assisted living and memory care services, ensuring that seniors maintain their independence, dignity, and choice. Our communities are designed to foster happiness and health, allowing residents to continue contributing to their lives and the lives of others. Summary “Cooking with love provides food for the soul”-Valerie McKeehan At Benton House, we pride ourselves on delivering exceptional culinary experiences for our residents. Our menu showcases a blend of innovative dishes and classic favorites. Be Creative/Grow Your Skills: through our menu, which showcases a blend of innovative dishes and classic favorites. Add our regular happy hours and special events, toss in larger parties and catering opportunities, and you have enough challenges to pique the interest of even the most demanding chef. Cook with Passion and Purpose: Your meals are often the most anticipated (and most appreciated) moments of the day for our residents. Beyond the joy of cooking is the knowledge your work is also critical. Your meals offer opportunities for residents to improve health, maintain fitness, and create connections. Have Work/Life Balance: "Home by 2" at our company means 2 p.m., not 2 a.m. And regardless of the start time, you can say "Home by 8." Team members cite the ability to see and spend more time with family as a prime reason for choosing Benton House. Build A Career: The restaurant business can be notoriously risky, and burnout is rampant. The average tenure of our Food Service Directors is over four years, and our chef/cook tenure is over 2. Food and Dining are just one of our paths to higher leadership. Why Choose Benton House Our team says it is because of our culture. They have voted us a Great Place to Work 4 consecutive years. Fortune magazine national Top 50 Place to Work. We are the recipient of multiple national Resident and Family Satisfaction awards, including Pinnacle QI and Best Assisted Living and Best Memory Care from US News and World Report. We also enjoy many local “Best of” awards. Working at Benton House means working with pride. We offer more than compensation and benefits. We also offer 4 key elements that every person seeks in a work role. Respect-For every individual regardless of role. Have a real voice in the direction of our company. Recognition-Real appreciation for the service you provide. True investments made for your contributions -regularly. Responsibility-Freedom in your role. Opportunities for advancement (Nearly 10% of our team is promoted annually.) Reward-Full compensation and benefits package. Pride. A sense of connection. Leaders that inspire. A place you can be yourself, your best self. Whether you are new to the culinary arts or are a seasoned professional, a career with Benton House offers some unique but highly valued benefits. THANK YOU for your service to our nation’s seniors and we wish you all the best in your professional search. Benefits include: • Paid Mealtime with Complimentary Meals, • Access Pay Early with ZayZoon, • 96 hours Vacation, • Annual Sick Pay Payout, • Annual New Car Drawing twice a year, • Health, Dental, Vision and Life Insurance policies, • Wellness Rewards Program, • 401k Retirement Plan, • Flexible Spending Plan, • Promotion Opportunities As a Line Cook, you will work in a dynamic kitchen environment, preparing and cooking food to the highest standards while ensuring quality, consistency, and efficiency. You will collaborate closely with the Food Service Director and other kitchen staff to deliver outstanding dishes that bring joy to our residents. • Prepare and cook menu items according to recipes, quality standards, and portion sizes., • Set up and stock workstations with necessary supplies and ingredients for daily service., • Maintain cleanliness and organization of the kitchen and work areas, adhering to food safety and sanitation guidelines., • Collaborate with chefs and other line cooks to ensure timely and efficient service., • Monitor food quality and presentation, ensuring consistency and excellence in all dishes served., • Previous experience as a Line Cook or in a similar kitchen role preferred., • Knowledge of cooking techniques, methods, and food safety practices., • Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail., • Strong teamwork and communication skills; able to follow directions and collaborate effectively with others., • Flexibility to work various shifts, including evenings, weekends, and holidays is a plus.

Job DescriptionA lead line cook/sous chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. Lead Line Cook Duties and Responsibilities Lead line cooks are responsible for preparing food for service and helping to make sure the kitchen stays clean, tidy, and operational. The lead line cook’s duties usually involve: Preparing Food One of the main tasks given to a lead line cook is helping with the preparation of food for cooking or serving. This may include washing and peeling fruits and vegetables, marinating meat, or preparing sauces. While some kitchens employ prep chefs for this, lead line cooks are often involved with this work. Follow Orders from Supervisors Lead line cooks are tasked with various duties as they come in, which are assigned by either the head chef or the supervisor. Line cooks are responsible for whatever station they’re assigned to, but may also be given other duties during busier periods. Stock Work Stations Ensuring that each station is stocked with the necessary equipment is generally tasked to the line cook. They also check that work stations are clean and meet sanitary regulations at all times. Check Inventory Stocks A lead line cook prepares ingredients and supplies each day, which includes checking inventories and the quality of the supplies received. They also ensure that dates and temperatures are checked, and that stock is rotated to be in line with use-by dates for optimum quality. Comply with Regulations Health and safety regulations are of paramount importance in a professional kitchen. It’s the lead line cook’s responsibility to ensure that these regulations and standards are met at all times, and that the kitchen remains hygienic.

Job Description Pay: Negotiated based upon experience. Work Schedule: Wednesday, Thursday, Friday, Saturday, Sunday (afternoon/evening) Job duties and responsibilities • Be prompt and respectful, • Set up and stock stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags., • Processes prepared foods for service using ovens, gas stoves, griddles, and broilers, • Assure that each item is cooked to the Chef and guests specifications, • Garnish each dish properly, • Answer, report and follow executive or sous chefs instructions, • Maintains a clean and sanitary work station area including tables, shelves, broilers, saut burners, ovens, flat top griddles and refrigeration equipment both during and after service, • Stock inventory appropriately, • Maintain a positive and professional approach with coworkers and customers, • Perform other related duties as assigned by the management staffOther requirements and qualifications:, • At least 2 years experience working as a line cook in a fine dining restaurant with reference(s), • In-depth knowledge of various cooking methods, ingredients, equipment and procedures, • Familiar with industrys best practices, • Accuracy and speed in executing assigned tasks, • Attention to detail.

Job Description Founded in 2013, Home Chef is the leading meal solutions company with both a retail and online presence. Available online at homechef.com and in retail at more than 2,100 Kroger grocery stores, Home Chef is committed to inspiring and enabling more people to cook simple, delicious meals, no matter how busy they are. In 2023, Home Chef introduced a new brand, Tempo! Tempo features a rotating selection of ready-to-heat meals delivered directly to your door. These meals are better-for-you versions of familiar favorites, designed to save you time and reduce stress while maintaining a healthy lifestyle. Our Tempo menu includes options that are protein-packed, fiber-rich, calorie and carb conscious, keto-friendly, and dietitian-approved. Similar to our recipes, we recognize that variety is the spice of life, and therefore, our employees also bring their uniqueness and color to our fantastic team. We're eager to work with humble team players and pragmatic next-level thinkers to innovate on Home Chef's offerings. Production Cook shifts and hours are identified below. Days off and available shifts vary based on site needs at the time. ShiftStart TimeEnd Time1st7:00 AM3:30 PM2nd4:00 PM12:30 AM A Production Cook is responsible for raw food prep, washing, cutting, cooking, cooling, labeling and portioning product for our Ready to Heat (RTH) business, while also owning documentation, counts, and tracking progress. Cooks must adhere to all floor safety and food safety standard operating procedures (SOPs). Detailed Responsibilities Raw food prep, washing, cutting, cooking, cooling • Must be able to receive direction from Production Kitchen Supervisor to fulfill production requirements, • Must label packaging at the standard average rate, as well as submit progress made on activities throughout the day, • Read and understand recipes, • Cook food in ovens or tilt skilletsPrepare sauces and components for ingredients, • Ability to transition between tasks when needed, • Move hot speed racks or food into blast chillers, • Must work at a fast pace with strong attention to detail, while multitasking between different recipe steps, • Must be able to accurately document times, temperatures, and other key information for food safety batch tracing & CCP documentation, • Must be able to maintain a clean and safe workspace, • Clean & sanitize probes, tables, and other smallwares between recipe steps, • Conduct full changeovers when introducing a new allergen to a workspace, • Required to follow all GMPs while onsite at the facilities, including additional GMPs identified in high care areas where ROP is being manufactures, • Must keep work area clean at all times and assist in EOD clean ups, • Adheres to all safety guidelines (i.e. proper lifting techniques), • Adheres to Food Safety Cardinal Rules, • Support the efforts of the company to maintain our food safety system (SQF) and quality programs, • Is up to date on all alchemy training, including ROP and RTH specific courses, • Documents food transitions throughout process with careful attention to detail, • Tracks and shares progress of food at all stages This position requires 0% travel. Qualifications The requirements listed below are representative of the knowledge, skill, and/or ability needed for this role. Reasonable accommodations may be made to enable individuals with disabilities. • HS Diploma preferred but not required, • 6+ months of production/warehouse environment preferred, • Ability to work in a fast-paced environment and with others as a team, • Must be able to lift up to 50 pounds with or without reasonable accommodation, • Must have floor presence and be able to stand/walk for up to 10-12 hours More About Us Perks and benefits • Candidates can experience Home Chef as a customer - enter promo code PEOPLE30 for $30 off your first order!, • Medical, dental, vision, life and disability insurance available, • Paid holidays, sick time and vacation time, • 401k program We are pragmatic next-level thinkers. We come up with novel and unique ideas. We explore new strategies to avoid being constrained by conventional thinking. We take ownership. We approach ambiguous problems, prepared to dive in, get curious, and learn more. We are results-driven, always challenging ourselves to exceed goals. Be at Home at Home Chef We all show up authentically at Home Chef. Our team includes individuals with a variety of identities, backgrounds, and perspectives. You can trust that you'll be able to bring your whole self to an inclusive and enjoyable workplace. We welcome people of all races, colors, religions, national origin or ancestry, sex (including sexual identity), age, physical or mental disabilities, pregnancy, veteran or military status, unfavorable discharge from military service, genetic information, sexual orientation, marital status, order of protection status, citizenship status, arrest record or expunged/sealed convictions, or any other legally recognized protected basis under federal, state, or local law. Home Chef is committed to the full inclusion of all qualified individuals. As part of this commitment, Home Chef will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, or to receive other benefits and privileges of employment, please contact our People team at . Home Chef offers the base salary range as posted below, with the exact offer depending on factors such as geographic location, experience, skills, and internal equity. While compensation is within the provided range, it is not typical for offers to be made at the upper end. In addition to base salary, Home Chef provides a comprehensive benefits package, including healthcare coverage, 401k match, and paid time off. Georgia Hourly Pay Range$19—$19 USD To view the California Applicant Notice click here

Job Description The Cook prepares and serves food including texture modified and therapeutic diets according to the facility menu. Prepares food in accordance with current applicable federal, state and local standards, guidelines and regulations, and in line with established policies and procedures, and as may be directed by the Dining Services Director or Chef, to ensure that quality dining services are provided at all times. The Cook assists in assuring proper receiving, storage, preparation, serving, sanitation and cleaning procedures. The Cook must assist Dietary Aides as necessary, and directs other employees with approval and in the absence of the Dining Services Director. The Cook must be detail oriented, well groomed, conduct themselves professionally and work well with others. Full-time Cook positions are available for both day and evening shifts. Day shift hours are 5:30am to 2:00 pm and evening shift hours are 12:00 pm to 8:00pm. Every other weekend is required. Previous experience is preferred, but will train.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation 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 regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school 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, • Strong leadership skills

Job DescriptionBenefits: • Competitive salary, • Flexible schedule, • Free food & snacks, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Be comfortable cooking for twelve residentsQualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of 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 Join Our Team at Vitality Living as a Cook at our Vitality Living Frederica Community! Are you looking for a job where you can make a real difference? A career that allows you to positively impact the lives of others every single day? If so, we want YOU to be part of our mission to make the world a better place. At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but also celebrated for it! Join us today and bring your individuality along! As a Vitality Living Cook, you will impact lives as you: • Review menus and the Daily Food Production Record for instructions, • Prepare meals that are nutritious, appetizing, and attractive according to company menus, • Adhere to proper procedures for covering, dating, labeling, and storing food in a timely manner, • Clean kitchen after meals according to cleaning schedule, including preparation and service areas, pots and pans, kitchen surfaces, walls, and floors, • Attend and participate in onboarding and annual training, in-services and team member meetings as requested, • Must be at least 21 years of age, • Have two years of experience in institutional or full-service restaurant cooking, • Demonstrate ability to communicate effectively in English, both verbally and in writing, • Maintain food handlers permit and any other certifications as required by state or provincial regulations, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Medical, Dental, and Vision Insurance, • Generous PTO Plan, • Monthly and quarterly perfect attendance bonuses

Job Description O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Full & Part-Time Opportunities Available For: Line Cook We offer flexible work schedules, a great work environment, excellent opportunities for advancement along with the following benefits: • Get Paid Quicker - We pay our team members weekly, • Growth Opportunities - Approximately 50 percent of our management team started out as hourly team members., • Better quality of life - no late night bar hours!, • Paid Time Off - Earn vacation based upon company policy, • Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift, • Healthcare Coverage - Restaurant hourly team members may become eligible for health and welfare plans the first of the month following an ACA measurement period in which average hours worked per week is 30 or greater. O’Charley’s Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain with team member opportunities available throughout the US. At ocharley we offer great full time and part time restaurant kitchen / culinary careers for line cooks who have back of house cooking, chef, saute cook or grill cook experience in a high volume restaurant environment. Coupon will be awarded after interview has been completed. Not valid on Combo Appetizer. No additional purchase necessary. One coupon per check. Not valid in conjunction with any other offer or discount. Coupon required at time of purchase. Coupons that are duplicated or altered in any way will not be accepted. Not valid with delivery.

Job Description Job details Job Type Full-time Full Job Description Under the supervision of the Center Director, the Chef/Preschool Cook prepares food for 150-175 children daily - Infants, Toddlers, Preschool and Pre-K children following the Bright From the Start standards. Chef/Preschool Cook develops menus, implements the cycle of menus, maintains inventory of food, orders, stocks, and prepares food, completes Child Care Food Program paperwork and supports center staff with nutrition activities in the classroom. Maintains safe and clean work kitchen and café. Chef/Preschool Cook Full time position. • Prepares high-quality food items according to standardized recipes. Experience cooking meals from scratch and using fresh fruits and vegetables., • Serves meals using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty., • Maintains allergy lists for children. Chef/Preschool Cook ensures all children receive only allowed foods and provides alternatives for children with allergy or dietary restrictions., • Chef/Preschool Cook tastes all prepared food items., • Cleans kitchen and café after preparation and serving of meals, maintaining high standards of cleanliness., • Stores or discards excess food in accordance with safe food-handling procedures., • Chef/Preschool Cook Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Ensure the correct cooling, dating and storage of left-over food, • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering, receiving and storage of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Chef/Preschool Cook Attends meetings., • Maintains good working relationships with coworkers, parents, and administrators., • Performs job safely while maintaining a clean, safe work environment., • Complies with all Bright from the Start regulations. A High School Diploma/GED and coursework/training in nutrition/food service. Must pass a comprehensive fingerprint and criminal background check. Experience in quality and quantity food preparation and inventory control. Knowledge of nutrition, basic food preparation and food sanitation. Willing and able to obtain and maintain Serv/Safe Certification, Basic First Aid and CPR and other Bright from the Start mandated training. Eligibility verification will require: • Fingerprint screening, • 401(k) Matching, • Complementary Health Insurance, • Dental insurance, • Vision insurance, • Employee discount, • Flexible schedule, • Paid time off, • Paid Holidays, • Referral program, • Paid Training, • Monthly Appreciation, • CDL License Training ** Signup bonus is spread as follows: $200 after 90 days, $300 after 180 days and $500 at the year anniversary.

Job Description Join our amazing culinary team here at the beautiful Amicalola Falls Lodge! We are looking for an experienced Line Cook to work the afternoon/evening shift in our beautiful Cascades restaurant! To perform the job successfully, an individual should perform the following essential functions of the position: • Reads menu to estimate food requirements and orders food from supplier or procures food from storage, • Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles, • Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles, • Bakes, roasts, broils, and steams meat, fish, vegetables, and other foods, • Adds seasoning to foods during mixing or cooking, • Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked, • Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders, • Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use, • Butchers beef, pork, chicken, fish, and shellfish, • Cuts, trims, and bones meat prior to cooking, • Follows all ServSafe food handling and sanitation procedures, • Knowledgeable of Banquet Event Orders (BEOs), • Controls food waste and loss., • Ensures all foods prepared are the highest quality and appearance in accordance with approved recipes, • Eliminates safety hazards and reports all injuries and accidents, • Maintains cleanliness and sanitation of all work surfaces, coolers, floors and equipment in work area, • Properly rotates, labels and dates all foods for use and/or storage, • Prepares orders as per chit from server. Handle any special requests of guests in a positive manner, • Provides a positive work environment between departments, • Other duties as apparent or assigned by Kitchen Manager/Executive Chef

Job DescriptionWe need a food prep worker who knows their way around a kitchen with minimal supervision. You’ll be responsible for stocking, preparing, and measuring condiments and slicing, dicing, and mixing foods for cooking. You’ll need to follow all safety protocols in the kitchen, and keep your workstation clean and equipment sanitized for the duration of your shift. You must be able to read recipe directions and labels in English and operate a variety of kitchen equipment, including sharp knives and measuring tools. Some lifting, pulling, and bending are required. Some kitchen experience and a 2-year associate's degree are preferred but not required. If this sounds like a fit for you, we’d love to meet.Compensation: $12 - $16 hourly Responsibilities: • Read recipe measurements, meal charts, label instructions in English, and use the correct measuring tools, • Abide by food safety guidelines and implement COVID-19 safety measures in all food prep areas and stations where food is prepared and kitchen equipment is used, • Maintain a clean, organized prep area and workstation at all times, and sanitize equipment after each shift or when we close, • Handle simple cooking tasks such as brewing coffee or tea, preparing soups and reducing sauces, and assisting others in the kitchen when necessary, • Prepare recipes using the proper measurements needed for condiments and wash dice, and slice fruits and vegetables, and meats, for the variety of meals we prepare for customersQualifications:, • Experienced in the proper handling of kitchen equipment, sharp knives, and other kitchen tools, • We’d like you to have some kitchen experience and associate’s degree (AA) or equivalent, but it’s not necessary, • Able to read recipes, meal charts, and labels and understand directions in English, • Available to work weekends and holidays, pitching in extra hours whenever needed, • You have the basic skills necessary to prep food for a chef/cook with minimal supervision expectedAbout Company Big Dave’s Cheesesteaks is one of the fastest-growing businesses in Atlanta, Georgia. Derrick Hayes, a West Philadelphia native, serves as President and CEO of the company and continues to successfully intertwine authentic traditional Philadelphia cuisine and family-like atmosphere into the fabric of the restaurant. Patrons rave about popular menu items like beef, chicken and salmon cheesesteak egg rolls and also praise Big Dave’s modern take on the Philadelphia classic with entrees like the “Dave’s Way” Cheesesteak. It comes as no surprise that Big Dave’s Cheesesteaks has ranked in the top 10 in the Best Sandwich category at the 2018 World Food Championships, and frequently sports lines wrapped around the downtown venue filled with customers yearning for a taste of Philly.

Job Description Join Our Team at Vitality Living as a Kitchen Assistant at Vitality Living Frederica Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Kitchen Assistant Responsibilities: • Prepare, wash, and store dishes, • Clean and sanitize dishwashing area, • Assist with serving meals, setting tables, and bussing tables, • Deliver and retrieve kitchen supplies from resident apartments, • Assist Cooks in cleaning food service areas and equipment, sweeping and mopping floors and completing assigned cleaning duties. NOTE: No one under the age of 18 can operate or clean specific equipment, including but not limited to: robot coupe, meat slicer, blender, knives, mixers, steamers, grill, and fryer., • Demonstrate ability to communicate effectively in English, both verbally and in writing, • Meet state or provincial health related requirements, • Monthly and quarterly perfect attendance bonuses, • Part-Time, • Shift: Must have open availability Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job DescriptionHidden Creek Recovery & Retreat, LLC is an evidence-based, client-centered treatment program that offers adolescent clients with all levels of needs therapeutic interventions in an environment that is warm and welcoming. HCRR offers Residential treatment so that clients can receive care that meets them where they are at and helps them "Be the great person they were always meant to be." We are looking for Cooks who thrive in a team-based, client-centric environment. Is this you? Read on! Schedule: Full-time, Flexible schedule includes weekends Pay: $18.00 - $19.00 per hour The Cook is a vital member of the Hidden Creek Recovery & Retreat System of Care. The Cook is under the supervision on the Head Chef and is responsible for preparing meals for the clients at the HCRR residential location. The Cook will ensure that quality dishes are served on schedule. The Cook is responsible for creating the menu and ordering supplies. Job Responsibilities: • Follow all Board of Health requirements and the state of Georgia Guidelines., • Obtains and remains in compliance as a Certified Food Handler., • Ensure all menus approved and signed by the location dietician., • Follow nutrition requirements and portion sizes., • Create and post updated menus for clients., • Ensure that breakfast items are stocked and prepared., • Ensure that food temperatures meet requirements, document in the log book., • Ensure the refrigerator and freezer temperatures meet requirements, document in the log book., • Ensure the refrigerator and freezer are sanitized and no products past expiration date., • Ensure all dry good storage products are not past their expiration date., • Ensure all inventory is secured in a locked storage area., • Ensure kitchen and appliances are thoroughly cleaned daily., • Practice ethics and boundaries with clients., • Report needed maintenance, fault equipment, or accidents to the supervisor immediately., • Must cook and prepare meals for clients following dietary guidelines, meal modification, restrictions per client’s needs., • Culinary cooking techniques, nutrition and diet therapy knowledge, food and sanitation safety and food waste control., • Knowledge of time temperature of food preparation and storage., • Experience with functionality of commercial kitchen equipment., • Batch scratch food preparation., • Wears slip-resistant and closed-toe shoes., • Performs other duties assigned.Qualifications:, • High School Diploma or Equivalent, • 2+ years of culinary experienceBenefits:, • Paid time off, • Health insurance, • Dental insurance, • Vision insurance, • Life insurance, • Opportunities for professional growth and advancement Powered by JazzHR jwfBiAouKX

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description POSITION: Cook TITLE OF IMMEDIATE SUPERVISOR: Director of Culinary Services/Executive Chef DEPARTMENT: Dining STATUS: Non-Exempt/Hourly SUMMARY The Cook is responsible for participating in the planning, preparation, cooking and plating of meals. Other responsibilities include cleaning, providing training and direction to dietary aids, serving, stocking and reporting inventory needs to the Director of Culinary Services. QUALIFICATIONS AND EDUCATION REQUIREMENTS • High school diploma or GED preferred, • Customer service oriented and ability to multi task, • Previous food service experience, preferred, • Must successfully clear a background check, TB skin test or x-ray, and health screening, • Current CPR certification, • Current certificate of training for successful completion of the five (5) hour initial fire safety training provided by the Rules and Regulations of the Georgia Safety Fire Commissioner PRINCIPLE DUTIES AND RESPONSIBILITIES • Cooks, or otherwise, prepares high-quality, nutritious meals with excellent food presentation according to recipes and/or menu, • Provides assistance to the Executive Chef in the preparation and service of meals, • Cuts, trims and bone meats and poultry for cooking; carves meats; and serves sauces, vegetables, soups and other foods, • Portions cooked foods- gives instructions to the kitchen staff as to size of portions and methods of garnishing, • Receives and examines foods and supplies to ensure quality and quantity meets established standards and specifications, • Ensures proper storage and food handling, adheres to all regulations and guidelines, • Maintains, cleans, and sanitize, kitchen equipment and dining room, • Ensures the completion of a dietary card on all residents as well as use of dietary cards for each resident and respite guest at every meal, • Engages residents in meaningful conversation and activities related to their individual interests, • Assures proper food sanitation and infection control procedures as adhered to at all time, • Makes sure all drinking containers are labeled at ALL times, • Meets scheduled meal and snack times, • Follows Federal and State long term care regulations and Dietary Department, • Follows cleaning schedules and perform cleaning duties as scheduled, • May at times set up the dining room and serve residents, • May at times wash and store dishes, • Assists in receiving and storing food and supplies, • Attends in-service educational programs, • Follows defined safety codes while performing all duties, • Understands facility's fire and disaster plans; follows established procedures during drills and actual emergencies, • Performs other department duties or special assignments as directed by the Executive Chef or Culinary Team Leader COMPETENCIES • Works with integrity; upholds organizational values, • Must be able to work semi-independently, • Ability to read and interpret documents such as safety rules, operating procedures, policies and employee manuals, • Ability to speak effectively in front of others, • Ability to solve practical problems and deal with a variety of variables in situations, • Attention to detail ORCHARD EXPECTATIONS: • Adheres to all Orchard policies and procedures, • Maintains absolute confidentiality of all information pertaining to residents, families, and staff and adhere to all HIPAA rules, • Displays a positive and professional image and attitude in all relationships with residents, families, peers and in the community- Outlined in detail in the employee handbook, • Maintains positive communication and team collaboration, • Serves as an ambassador for Orchard at all times, • Demonstrates ongoing responsibility for self-education, • Maintains resident and personal safety regarding occupational health and safety, • Attends regularly scheduled department meetings, • Responsible for maintaining all continuing education and training requirements for position, • Attends and participates in onsite training and continuing education as required, • Participates in safety program, as requested, • Cooperates to investigate employee injuries, • Promotes and support safety awareness and implement safety operations, • Participates in orientation of new employees, • Participates in volunteer orientations, training and education as requested, • Remains updated on all state regulations related to position, • Ensures compliance with all state and federal regulations (i.e. OSHA), • Participates in the risk management programs, • Demonstrates the ability to be innovative and creative and have patience, high energy and resourcefulness in problem solving, • Ability to work evenings, weekends and flexible hours when necessary to meet the needs of our residents, • Follows Professional Dress Code policies as outlined in the employee handbook for community and department specific standards, • Adheres to Orchard's No Cell Phone policy as outlined in the employee handbook at all times, • Perform other related duties as assigned ORCHARD STANDARDS All employees are expected to uphold the Orchard F-A-M-I-L-Y mission and vision. Love, Joy, Peace, Patience, Kindness, Gentleness, and Self-Control These are the fruits of the spirit you can expect from the Orchard F-A-M-I-L-Y values and best practices. F-A-M-I-L-Y First Impressions All are welcomed with an authentic and inviting experience into the beautiful, well organized, and relaxing home we share. Accountability and Integrity We value the ability of our team to be reliable, personally responsible, and to honor their commitment to residents, families, leadership and one another. Accountability involves a process of seeing the need, owning the next step, and staying solution focused. Meaningful Moments When it comes to creating a life worth living, each person has unique and individual needs. We are dedicated to creating purpose and wellbeing through connection with our team, local affiliates and organizations, and previous community relationships whenever possible. Information and Communication We believe knowledge is power and communication is the lifeline to effective collaboration. Learning and Leading Curiosity, willingness, and personal action create the professional path to achieving the orchard FAMILY of excellence. Yes "we can" Attitude With a can-do character we are committed to creative solution focused problem solving. ADA Requirements (essential functions) Physical Requirements Lifting More than 25 lbs, routinely More than 75 lbs, occasionally Transfer 150 lb. or greater resident weight Sitting 1 - 3 hours/day Standing 4 - 5 hour/day Walking 2 - 4 hours/day Bend, stoop, squat, and/or twist Repeatedly throughout day Climbing stairs Repeatedly throughout day Reaching 3 4 hours/day arms shoulder level Use of telephone 1 - 2 hours/day Working under pressure 3 4 hours/day Working rapidly for long periods 2 - 3 hours/day Use of keyboard/computer, printer, fax, copier 0 - 1 hours/day Position requires close work; finger dexterity; adequate hearing and vision (with or without correction). Must be able to stand and walk intermittently throughout the working day, as well as reach, stoop, bend, lifts, carry, and manipulates various food products, dietary supplies and kitchen equipment. This Position must be able to lift and/or carry 50 to 75 pounds and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. May occasionally work longer than 8 hours/day. Cognitive or Mental Requirements The following cognitive or mental requirements are necessary on a daily basis: • Critical thinking, • Reading, • Writing, • Mathematics, • Drawing conclusions from written or computer-generated materials, • Indoors, • Possible exposure to communicable diseases, • Skin contact with solvents or other chemicals such as alcohol, acetone, detergents, bleach, and latex gloves

Job Description Top Dawg Tavern is a family-owned and operated, full-service casual dining restaurant. Open 7 days a week, we offer lunch and dinner service, in a clean, family-friendly relaxed atmosphere. Founded in 2013, we now have 6 locations around the southeast in Georgia, South Carolina and Florida. We are looking to add additional Fry Cooks to our back of house team! As a fry cook, your job duties will include prepping the food for frying, watching the fryer to ensure the food does not overcook, and maintaining the deep fryer to ensure it is operating correctly and safely. Experience is preferred, but not required! Bring a positive attitude and we can train you! Fry Cook is generally offered as full time or part time restaurant job. Prior experience in one or more of the following roles is highly desirable: fry cook, line cook, prep cook, grill cook, chef, restaurant crew member, restaurant team member or other part time BOH restaurant job. Requirements/Responsibilities Fry Cook Responsibilities: • Set up and stocking stations with all necessary supplies, • Assist kitchen manager with daily tasks, • Prepare food to the exact specifications and to set up stations for menu, • Prepare food for service (e.g. chopping vegetables, prepping meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow the managers instructions, • Clean up station and kitchen equipment, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers Fry Cook is generally offered as full time or part time restaurant job. Prior experience in one or more of the following roles is highly desirable: fry cook, line cook, prep cook, grill cook, chef, restaurant crew member, restaurant team member or other part time BOH restaurant job. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Lead Closing Cook: Municipal Grand Hotel Pay: Starting at $24 Management Company: Midnight Auteur Sector: Luxury Independent Hotel Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel Reports to: Executive Chef, Sous Chefs About Midnight Auteur Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’ As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests. Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you! Cheers Why Join Us? At Hotel Municipal Grand, our culinary team is more than just a kitchen—we are a collective of passionate professionals committed to creating extraordinary dining experiences. If you’re looking for a place to refine your craft and be part of something meaningful, we’d love to welcome you to our team. Our Purpose We create meaningful experiences and connect people through modern classic hotels anchored by vibrant bars and restaurants. Our Niche We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food, and drink – hosted in a vibrant environment, rich with local culture and warm hospitality. The Role: As a Cook I, you are a key player in crafting exceptional dishes that delight our guests. You bring precision, passion, and a deep respect for quality ingredients, working alongside a talented team to ensure every plate tells a story. You thrive in a fast-paced, collaborative kitchen and take pride in the details—because great hospitality starts with great food. Core Duties & Responsibilities: * Turn on and turn off all equipment needed for daily culinary operations before service and after service. * Set all stations with correctly filled sanitation buckets and change them every 2 hours. * Prep all menu items following recipes exactly as given to meet proper par levels needed for service. * Wear proper clean uniforms. * Correctly reproduce all dishes during service as shown by the Chef promptly when orders are submitted. Prepare ingredients and cook dishes to the highest standards of flavor, presentation, and consistency. * Operate various kitchen stations (grill, sauté, fry, garde-manger) with skill and efficiency. * Work closely with the culinary and service teams to ensure seamless, timely service. * Support a positive kitchen culture—teamwork, professionalism, and respect are essential. * Communicate effectively with chefs and colleagues to maintain a smooth workflow. * Maintain a reasonable response time for all communication. At minimum, a confirmation (by email, slack, text, or call) same day with a timeline regarding a full response. * Follow all food safety and sanitation protocols to ensure a clean, organized, and compliant kitchen. * Properly store, label, and handle ingredients to maintain freshness and minimize waste. * Assist in receiving, stocking, and rotating inventory with attention to quality control. * Stay curious and engaged—whether it’s learning new techniques or contributing to menu innovations. * Take direction and feedback from leadership with enthusiasm and a growth mindset. * Adapt to the rhythm of service, maintaining focus and grace under pressure. * Follow the daily and weekly cleaning schedule to maintain the kitchen's cleanliness and sanitation. * Break down the station and correctly store the prep/product after each shift. * Fill out the station prep list after each shift. * Call back all items that are called out by the chef or expeditor. * Set Station before service with proper mise en place. * Store any delivered products. Physical Demands: * The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting g to 25 pounds, occasionally lifting g to 50 pounds, sitting or standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. Required Qualifications: * 3 years of professional kitchen experience (fine dining, boutique hotels, or high-volume restaurants preferred). * Demonstrates solid understanding of cooking techniques, flavor profiles, and food safety practices * Pays attention to detail and can maintain consistency in food quality and presentation * Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, broilers, fryers, and other essential culinary tools * Outstanding communication skills with the ability to interact effectively with team members * Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings * Patience and adaptability * Self-motivated and a team player * A passion for hospitality and a deep appreciation for quality ingredients and technique. * Strong knife skills, cooking fundamentals, and familiarity with multiple kitchen stations. * Ability to work efficiently under pressure while maintaining precision and consistency. * A team-first mentality—collaboration and communication are key. * Flexibility to work evenings, weekends, and holidays as needed. * Have sufficient skills, knowledge Benefits Highlights * The company offers short-term disability coverage and half-paid medical, dental, and vision insurance for employees only. * Paid-Time-Off * Eligible to participate in the company 401k program. The company does not currently match contributions

Job Description • We are hiring immediately for full time PREP COOK positions., • Location: St. Joseph's/Candler Hospital - 5353 Reynolds Street, Savannah, GA 31405. Note: online applications accepted only., • Schedule: Full time; Days may vary. Hours vary between 5:30 am and 6:30 pm. Weekends and holidays required. More details upon interview., • Requirement: Prior batch cooking experience is required. Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description Line cook 2: Municipal Grand Hotel (opening May 2025) Pay: Starting at $20 Management Company: Midnight Auteur Sector: Luxury Independent Hotel Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel Reports to: Executive Chef, Sous Chefs About Midnight Auteur Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’ As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests. Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you! Cheers Why Join Us? At Hotel Municipal Grand, our culinary team is more than just a kitchen—we are a collective of passionate professionals committed to creating extraordinary dining experiences. If you’re looking for a place to refine your craft and be part of something meaningful, we’d love to welcome you to our team. Our Purpose We create meaningful experiences and connect people through modern classic hotels anchored by vibrant bars and restaurants. Our Niche We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food, and drink – hosted in a vibrant environment, rich with local culture and warm hospitality. Core Values of Midnight Auteur: * Curiosity – We learn and improve through active observation. * A.B.K - We anticipate, prepare and execute with intention. * Communication – We remove barriers through purposeful communication. * Thoughtful – We engage with purpose and care. * Connection – We build relationships and host with intuition, empathy and transparency. The Role: As a Cook II, you are a dedicated and skilled team member responsible for supporting our culinary operations by preparing and executing dishes with consistency and care. You have foundational experience in the kitchen, are eager to refine your skills, and thrive in a collaborative, fast-paced environment. Core Duties & Responsibilities: * Assist in preparing ingredients, mise en place, and cooking dishes to hotel standards. * Work assigned stations (pantry, sauté, grill, fry) with growing independence and precision. * Follow recipes and guidelines to ensure consistency, quality, and proper portioning. * Support Line Cook I and senior culinary team in smooth service execution. * Communicate effectively with fellow cooks and leadership to maintain a well-coordinated line. * Maintain a reasonable response time for all communication. At minimum, a confirmation (by email, slack, text, or call) same day with a timeline regarding a full response. * Be adaptable—jumping in where needed to ensure a seamless guest experience. * Adhere to all food safety and sanitation regulations. * Properly store, label, and rotate ingredients to maintain freshness and minimize waste. * Keep a clean, organized workstation throughout prep and service. * Absorb feedback and instruction from leadership, continuously improving your craft. * Develop proficiency in additional kitchen stations over time. * Stay engaged with menu changes, ingredient sourcing, and evolving kitchen techniques. * Turn on and turn off all equipment needed for daily culinary operations before service and after service. * Set all stations with correctly filled sanitation buckets and change them every 2 hours. * Wear proper clean uniforms. * Correctly reproduce all dishes during service as shown by the Chef promptly when orders are submitted. * Follow the daily and weekly cleaning schedule to maintain the kitchen's cleanliness and sanitation. * Break down the station and correctly store the prep/product after each shift. * Fill out the station prep list after each shift. * Call back all items that are called out by the chef or expeditor. * Check products daily in walk-ins and consolidate, rotate, and ice down as needed. * Set Station before service with proper mise en place. * Put away any product being dropped off. Store any delivered items. Physical Demands: * The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting g to 25 pounds, occasionally lifting g to 50 pounds, sitting or standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. Required Qualifications: * Previous experience working as a Line Cook or in a similar culinary role * Demonstrates solid understanding of cooking techniques, flavor profiles, and food safety practices * Pays attention to detail and can maintain consistency in food quality and presentation * Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, broilers, fryers, and other essential culinary tools * Outstanding communication skills with the ability to interact effectively with team members * Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings * Patience and adaptability * Self-motivated and a team player Desired Qualifications: * Have 2-3 years of Line Cook experience in a high-volume establishment * Have sufficient skills, knowledge Benefits Highlights * The company offers short-term disability coverage and half-paid medical, dental, and vision insurance for employees only. * Paid-Time-Off * Eligible to participate in the company 401k program. The company does not currently match contributions.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job DescriptionSalary: $14 to $18 Hourly Pizza Cook & Pizza Chef Needed - Savage Pizza! Savage Pizza-Norcross Full-time -$14 to $18 Hourly - Rate is based off of experience Full Job Description Pizza Cooks & Pizza Chefs responsible for consistently executing our scratch-made pizzas and other SAVAGE Pizza specialties. If you have experience with hand tossing or slapping some dough pizza. Part of the interview process will be stretching the dough and making a few pizzas! If you don't that's okay! As long as you love cooking and are ready to learn, we can teach you to make some seriously Savage pizza! What You Can Expect from Us: Our team members are the most important stakeholders here at Savage Pizza and the heart of expanding our brand. We ensure that our team members receive extensive training and development, are continuously set up for success and feel welcomed in our Savage Pizza family! What We Expect of You: • Fast, efficient, and able to produce a quality product in a timely manner while maintaining proper equipment and food safety procedures, • Equipped with proper uniform and hygiene standards, • Must properly label, store, and rotate food in all storage locations, • Must keep your station Neat, Clean, and Organized, • Checks food temperatures to ensure food safety standards are met, • Precisely reads and executes ticket orders ensuring ticket time standards are met, • Responsible for sauting ingredients, cooking pasta, and preparing sauces, • Focuses on consistent plate presentationsappropriate plates, garnishes, and side items, • Assists in food prep assignments during off-peak periods as needed, • Completes daily cleaning projects and uses cleaning chemicals properly, • Comfortable working with a team in a fast-paced kitchen environment Availability Requirements: • 5 Days a Week, • Lunch and/or Dinner, • Weekends, • Some Holidays Whats in it for you: • Flexible schedules according to business volume and needs, • Competitive hourly / salary wage, • New store openings several growth opportunities for all team members!, • Team member motivation discounted meals, exhilarating contests, and thrilling prizes! Qualifications: • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members, • Must have reliable transportation to work, • 18+ age requirements for BOH positions