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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 a full time COLD FOOD (SALAD) position., • Location: St. Joseph's/Candler Hospital - 5353 Reynolds Street, Savannah, Georgia 31405. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Shifts vary between 5:00 am and 6:30 pm. More details upon interview., • Requirement: No prior experience is required. Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Cuts delicatessen meats, vegetables and cheeses with slicing machine, knives or other cutters. Prepares and serves sandwiches, salads and other cold food items. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from Chef., • Prepares sandwich meats, cheeses, condiments and salads using approved production standards to ensure proper quality, serving temperatures and standard portion control., • Stocks and replenishes deli/cold products and condiments following approved merchandising guidelines., • Carries pans, kettles and trays of food to and from workstation, stove and refrigerator., • Stores food in designated areas following HACCP standard wrapping, dating and rotation procedures., • Cleans, sanitizes and maintains counters, work surfaces, refrigeration units and floors in the preparation and serving areas., • Places meat, cheese or vegetables on cutting board and cuts slices to designated thickness. Positions and clamps meat or cheese on carriage of slicing machine. Adjusts knob to set machine for desired thickness. Presses button to start motor that moves carriage past rotary blade that slices meats and cheeses., • Interacts with coworkers to ensure compliance with company service standards, inventory and cash control procedures., • Maintains clean, safe work environment to comply with sanitation, ServSafe and safety requirements., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

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 Description • We are hiring immediately for a full time SOUS CHEF position., • Location: SCAD Byte Cafe - 231 West Boundary Street, Savannah, GA 31401. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Availability for nights and weekends required. More details upon interview., • Requirement: One year of prior culinary experience is required. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1466241. 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: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. 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 Join our culinary brigade at The Landings Golf & Athletic Club, where culinary excellence meets unparalleled luxury on Skidaway Island. Located near historic Savannah, our private club offers more than just breathtaking views and world-class amenities – it's a culinary haven waiting to be explored. Become a part of our dynamic team at one of our ten unique dining venues, where creativity knows no bounds and every dish is crafted with passion and precision. Whether you're dreaming of grilling up the finest cuts at Palmer's Steakhouse at Marshwood or infusing coastal flavors into every plate at Deer Creek A Coastal Grill, there's a place for you here to showcase your talents, to thrive and grow your skills. At The Landings Golf & Athletic Club, we value professionalism, integrity, and teamwork above all else. Join our dedicated team of service professionals, where your contributions are not just recognized but celebrated. With opportunities for growth, competitive benefits, and a supportive work environment, we're committed to ensuring your success and satisfaction every step of the way. Embark on your culinary career with us at The Landings Golf & Athletic Club – where every dish tells a story, and every day brings new opportunities to shine on the Island of Much More! Chef de Cuisine Job Duties & Responsibilities: • Works closely with the Executive Chef on setting food service goals and budgets, • Adheres to established food cost and labor goals and takes corrective action to ensure financial goals are achieved or exceeded, • Oversees monthly inventory process, maintains inventory control systems, and ensures proper product rotation and utilization, • Ensures inventory ordering guidelines are congruent with the needs of the Club Chefs and Clubhouse Managers, • Maintains established purchasing specifications to ensure the highest quality product possible and partners with Club Chef and Clubhouse, • Manager to confirm all items received meet quality and fair pricing standards, • Oversees quarterly and semiannual bid process for procurement of food and beverage products for entire Club, • Works closely with Catering and Sales as well as Banquet staff to ensure all banquet functions receive the highest quality food items and service in a timely manner, • Manages food production to ensure preparation and presentation meet quality standards on a consistent basis, • Ensure all recipes are standardized and maintained, • Train and meet with culinary team to ensure consistency of product, and the highest level of sanitation and hygiene in the kitchen are met, • Expedite during meal periods, as required, ensuring consistency of food quality, eye appeal, portion size, presentation, flavor of food and timeliness of food production, • Writes, costs, and implements menus in conjunction with the Executive Chef according to established cooking philosophies, • Initiate, build, prepare, implement, and update station booklets, recipes, guidelines, and standards for all food on an ongoing basis, • Maintains a complete day-to-day knowledge of menus, preparation, and presentation, • Ensure proper dating, labeling, and covering of food items in walk-in coolers and freezers, • Responsible for weekly labor costs, oversees culinary payroll, and assists Head Chef with new hire process, • Approves weekly schedules adhering to set labor guidelines ensuring quality of food and service are not sacrificed, • Delegates tasks, provides clear and complete instruction, states expectations precisely, and follows up on assignments to subordinate culinary staff, • Utilizes culinary staff capabilities effectively when assigning tasks, • Reports any deficiencies with equipment immediately to Maintenance department and alerts Executive Chef if of a severe nature, • Responds to member and guest special requests in a timely manner in an effort to accommodate any reasonable request, • Attends management meetings and holds culinary staff meetings and seminars, • Provides proper and clear communication to F&B team members, other Club departments, vendors, and when interacting with members, • Maintains professional standards of conduct and complies with departmental and Club policies and procedures, • Prepares reports and performs administrative tasks as assigned by Executive Chef, • Maintains high visibility within the clubhouse, • Represents the club with the utmost of professionalism, • Works a variety of shifts, as required, to include nights, weekends and holidays, • Performs all other duties as assigned by Executive Chef Chef de Cuisine Experience & Qualifications: • High School diploma, or equivalent education certification, • Graduate of culinary school or apprenticeship program, highly preferred, • A minimum of 5 years proven culinary experience in fine dining and bulk food preparation, with at least 3 years previous management experience, • Proven knowledge of food production procedures, • Understands financials (P&L, balance sheet, budgets) Chef de Cuisine Skills & Knowledge: • Ability to read, understand and follow verbal and written instructions in English, • Ability to manage a diverse workload and prioritize in a fast-paced environment, • Uses 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, • Willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission, • Stands and walks for 90% of workday, • Lifting, carrying or moving up to 50 pounds, • Pushing, pulling, bending, stooping and upward reaching, • Works in a kitchen environment with temperature fluctuations, • Uses computer 10% of shift

Headed by Co-Founder and Chef Partner, Mashama Bailey, The Grey serves diverse and discriminating guests that appreciate fine dining and exceptional food experiences. General duties include but are not limited to preparation of food, workstations and the Back of the House. Adheres to the Department

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, eight 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! Tournant Chef Responsibilities: • Manages the culinary services daily alongside the Executive Chef or Area Chef for the assigned clubhouse., • Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain, and club managers to ensure clear understanding and efficiency., • Maintains awareness of the food inventories within the standard specifications, including monthly inventory and daily data entry of invoices in inventory control system., • Responsible that food production is kept within the set quality standards and policies., • Prepares dishes that require skillful preparation such as roasts, stews, sauces and soups., • Assists in expediting during service if necessary., • Partners with the Executive Chef to create ideas for future goals and operational development., • Assures that all control procedures and policies are adhered to such as: Food Cost, Labor Cost, Security, Food Quality and posting the Nightly Food Utilization Sheet., • Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation., • Assists with interviewing, hiring, training and development, coaching, motivating and performance management of HOH employees., • Maintains responsibility as the acting sous chef in the event the sous chef is not available., • Participates in necessary or applicable continuing education opportunities yearly as directed by Executive Chef or manager., • Maintains a complete day-to-day knowledge of menu preparation and presentation., • Manages dating, labeling and covering all food items in walk in coolers and freezers., • Adheres to all health safety and security requirements in workstation., • Four or more years in proven chef experience required., • Minimum of 3 year of line supervisory or kitchen management required., • Proven ability to lead by example and foster mentoring relationships., • Must have valid driver’s license and be able to use personal vehicle for Club business., • High School Diploma or GED Required Tournant Chef Critical Skills: • Able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations., • Ability to manage a diverse workload, prioritize and delegate in a fast-paced environment., • Understand and adhere to the food and beverage department’s P&L., • Operates with integrity and sound judgment., • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission., • Responds quickly and effectively to member or employee needs., • Possesses the skills to properly code and submit invoices for payment. Tournant Chef Physical Requirements: • Standing and walking up to 90% of shift., • Lifting, carrying and/or moving up to 50 pounds., • Pushing, pulling, bending, stooping, and upward reaching for 85% of shift., • Working on a computer 25% of the shift

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 Salary: $70000 - $73000 Pay Grade: 11 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Kick your culinary career into high gear with Eurest. We are seeking a growth minded Chef Manager for a busy corporate dining account based in Pooler, GA. In this role you will be responsible for the success of both the culinary and food service operation. We need a culinary professional who can balance back of house activities coupled with daily operations oversight to include reporting, scheduling, inventory control, POS system management, etc. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Partners with the client to deliver quality on site catered events, as demanded by the operation, • Possesses a passion for sustainability and quality ingredients Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job Description Pool Supervisor Reports to: Food & Beverage Manager Supervises: Food Servers Classification: Education and/or Experience • High School education or equivalent., • Previous dining and/or banquet experience., • Minimum two years of experience as a head waiter or wait staff supervisor in a dining venue. Job Knowledge, Core Competencies and Expectations • Knowledge of the principles, procedures and equipment used in the storage, care, preparation, cooking, dispensing and serving of food, • Ability to suggestively sell wine and cocktails., • Good organizational and follow-through skills., • Ability to demonstrate proper wine service., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Manage food and beverage service for members and guests at the pool. Supervise pool staff. Maintain order and cleanliness and ensure that member satisfaction standards are consistently attained. Job Tasks/Duties • Greets members and guests., • Suggests and describes available appetizers, entrees, desserts, alcoholic beverages and wines to members and guests., • Coordinates food service between kitchen and service staff., • Inspects all linens daily for proper appearance., • Maintains all silver and copper service ware items., • Resolves member and guest complaints., • Assures that all safety, accident and emergency policies and procedures are in place and consistently followed., • Assures that revenue control procedures are continually followed., • Trains, supervises and evaluates service staff., • Inspects pool area to ensure proper maintenance, cleanliness and safety., • Provides layout and design recommendations to applicable managers., • Suggests dining room decorations for special themes., • Assures that pre-opening and closing cleaning tasks are assigned and completed as required., • Assists with service of food and beverages At the pool and for special functions when needed., • Assists with table clearing and re-setting as needed., • Suggests when additional service supplies and small equipment are needed., • Enforces established rules, regulations and policies., • May serve as club’s opening or closing manager or manager on duty., • Conducts inventory of alcoholic beverages at the pool bar., • Suggestively sells daily specials to all members and guests., • Conducts pre-service employee briefings (line-up meetings)., • Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed., • Coordinates any special requests including dietary needs with the Executive Chef., • Completes other appropriate assignments made by the Food & Beverage Manager. Licenses and Special Requirements • Food safety certification., • Alcoholic beverage certification., • Of legal age to serve alcoholic beverages. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job Description Oaks Senior Living is currently recruiting a kind hearted, experienced Food Service Director 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 Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. The Food Service Director will maintain clean and sanitized dining service areas and supervise the receiving, rotation, and storage of products. Qualifications: • Minimum of one-year experience as a chef/cook in a long-term care setting preferred, • Certificate in food preparations training preferred, • Supervisory or management experience preferred, • Current food service sanitation certificate, • Desire to work with older adults, • Ability to read, write, and speak English, • Must be 21 years of age with a satisfactory criminal history check, • Must have physical exam by a licensed physician and a negative drug screen Food and Inventory • Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season., • Prepare and cook food in accordance with nutritional guidelines and residents' individual prescribed diets and food preference. Present food in an appetizing and attractive manner., • Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu., • Assist in fostering residents' independence with eating by providing adaptive equipment when needed., • Ensure that food is delivered on time and in a pleasant manner., • Visit with residents at each meal when available and ensure quality service., • Prepare food and coordinate food service for special events as requested., • Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures., • Maintain Food Safety Manager Certificate, • Maintain a clean, organized, and safe kitchen environment, • Ensure proper storage and handling of food in accordance with infection control standards, • Participate in the recruitment and hiring of food service employees, • Supervise food service employees, and ensure adequate staffing in the food service department, • Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees, • Conduct regular performance appraisals with employees, • Ensure appropriate handling of on-the-job injuries as reported by employees, • 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 Description Take the next step in your career with Bon Appetit as a Senior Wellness Coordinator (RD) in Savannah, GA! Location: Bon Appetit at Savannah College of Art and Design Schedule: Full time onsite role with travel to the Atlanta campus at least once a month; weekend/holiday/evening coverage may be required to meet business needs Requirement: Resistered Dietitian Nutritionist (RDN) with the Commission on Dietetic Registration, GA Dietitian license, and at least two years of experience as an RDN in college/business environments Position Details: The Senior Wellness Coordinator's responsibilities include implementing corporate nutrition and wellness programs, ensuring accurate menu nutrition and food allergen labeling, and supporting campus and individual wellness needs, including students requiring special diets. We go the extra mile for our Dietitians with benefits designed to support education, career growth, and professional success! Special perks for our Dietitians include: • Career Advancement – Growth programs tailored to RDNs, • Free CEUs – Through our nutrition education webinar series Why Choose a Career as a Compass Group Dietitian? Compass Group employs over 3,000 RDNs across the United States, making us one of the nation’s largest employers of Dietitians in a variety of settings: • Hospitals and healthcare systems, • Senior living communities, • Schools and universities, • Corporate wellness programs, • Food service operations We offer unmatched opportunities for professional growth: • Specialization, • Leadership development, • Cross-functional career paths The company has earned significant recognition, including being named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for five consecutive years, and appearing on Training Magazine’s Top 125 Organizations list for six straight years. At Compass Group, we prioritize your well-being, work-life balance, and career growth with a comprehensive benefits package: • Health & Wellness – Medical, dental, and vision plans for you and your family, • Financial Security – Life insurance, AD&D, and disability coverage, • Retirement Ready – 401(k) and retirement plans to invest in your future, • Time Off –Paid Time Off and holiday pay (varies by site/state), Paid Parental Leave, Personal Leave, • Exclusive Perks – Shopping discounts, commuter benefits, and more, • Wellness & Support – Employee Assistance Program, FSAs, and health programs, • Protection Plans – Identity Theft Protection and pet insuranceJob Summary The Senior Wellness Coordinator is responsible for all nutrition and wellness information and activity for the account; will customize, support, coordinate, and measure nutrition and wellness initiatives and provide nutrition education, training, communication and guidance as needed; and, work collaboratively with the dining service director, regional director, chef, and marketing to promote and support corporate nutrition goals, objectives, strategies and policies to develop and implement wellness related programs and initiatives and to ensure compliance with FDA nutrition labeling laws. Monday-Friday, day shift with occasional nights and weekends as needed Key Responsibilities: • Coordinates and implements sector specific nutrition and wellness programs and initiatives, • Participates in account retention and sales efforts as well as quarterly business reviews, • Develops and presents materials for wellness programs including health fairs, lunch and learns, program launches, regional and district meetings, client meetings, etc., • Contributes to wellness related social media efforts, • Manages menu and recipe development as well as the nutrient analysis, • Leads in-field implementation and on-going wellness training for assigned account, • Acts as a nutrition education resource for client, customer and associate nutrition and sustainability questions and concerns, • Conducts regular audits, ensures accuracy of all nutrition and allergy information posted, and monitors all wellness promotion results Preferred Qualifications: • Credentialed as a Registered Dietitian by the Commission on Dietetic Registration (CDR) required, • Licensed by the State Dietetics Licensing Board in states where applicable required, • Two (2) years of wellness experience in unit-specific environment required, • Strong communication, interpersonal, and public speaking skills, • Serve-Safe certification preferred-if not certified, must obtain certification within twelve (12) weeks from date of hire, • Familiarity with nutrition analysis software is preferred, • Culinary and/or foodservice experience preferred Apply to Compass Group today! Click here to Learn More about the Compass Story Associates may be eligible for additional 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. Compass Group maintains a drug-free workplace.

Job Description Steward: Municipal Grand Hotel (opening May 2025) Pay: Starting at $18 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 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: We are seeking a reliable and detail-oriented Steward to join our team. As an integral part of our operations, you will play a key role in maintaining the cleanliness and functionality of our kitchen and dining areas. This position is perfect for someone who takes pride in creating a seamless and efficient environment for both guests and team members. What You Will Do: * Set up and break down each dish machine daily. Fill water tanks. * Check chemical levels connected to all machines and three-compartment sinks. * Set up all trash cans at specific stations and maintain levels of waste in each receptacle. * Check sanitation chemical levels with test strips daily to meet health department standards. * Ensure plates, silverware, pots, pans, etc… are adequately cleaned and sanitized. * Dish machines and three-compartment sink temperatures and sanitation chemical dilutions are checked daily. * Ensure the dishwashing areas are appropriately cleared and dried and the machine is shut down before leaving the shift. * 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. * Clean and sanitize kitchen equipment, utensils, and workstations according to health and safety standards. * Support kitchen staff by transporting items, managing waste disposal, and organizing workspaces. * Adhere to all health and safety regulations, ensuring a clean and safe environment for guests and staff. * Collaborate with the culinary and service teams to ensure smooth operations and timely service. Qualifications: * Previous experience in a steward, dishwasher, or similar role preferred but not required. * Strong work ethic with an eye for detail and a commitment to maintaining high standards. * Ability to work in a fast-paced environment and manage multiple tasks efficiently. * Positive attitude and willingness to work as part of a team. * Physical stamina to perform tasks that require standing, bending, and lifting. Why Join Us? * Be part of a supportive and team-oriented environment. * Enjoy opportunities for growth and development within the hospitality industry. * Competitive pay and benefits package available for qualified candidates. If you take pride in creating clean and efficient spaces and are excited to be part of Savannah's premier hospitality destination, we invite you to apply today! Physical Demands: * The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting 25 pounds, occasionally lifting 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. * 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 Demonstrate the 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. Benefits Highlights * Half-Paid Medical, Dental, Vision Insurance Short-Term Disability Coverage (for the full time employees only) * Ample Paid-Time-Off * Eligible to participate in the company 401k program. The company does not currently match contributions.

Job Description NOW HIRING / IMMEDIATELY HIRING: GRILL COOKS • Get paid after each day worked with our partner Daily Pay!, • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities. The quality of our team is our best recipe. It takes more than high-quality ingredients and a flame grill to bring out that warm hospitality that Logan’s is known for. It takes the right kind of person. You know, the kind of person who’s never met a stranger. Someone with an outgoing personality, who treats everyone they meet like an old friend. If this sounds like you, then pull up a stool because opportunity and good times are calling. Come help craft our made-from-scratch, mouth-watering recipes that provide exceptional dining experiences for our guests! These culinary roles will be responsible for creating all of the dishes on our menu and duties will include grilling a variety of different dishes. Your commitment to us: • Ensuring the highest quality food is properly executed by adhering to our recipe procedures., • Preparing a variety of food with different methods of preparation and using a variety of tools and equipment., • Following company safety and sanitation policies and procedures., • Must be 18 years of age to operate kitchen equipment, • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens, broiler and pizza oven desired We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As a SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

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 • 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 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 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 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 NOW HIRING / IMMEDIATELY HIRING: LINE COOKS & PREP COOKS • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities. The quality of our team is our best recipe. It takes more than high-quality ingredients and a flame grill to bring out that warm hospitality that Logan’s is known for. It takes the right kind of person. You know, the kind of person who’s never met a stranger. Someone with an outgoing personality, who treats everyone they meet like an old friend. If this sounds like you, then pull up a stool because opportunity and good times are calling. Come help craft our made-from-scratch, mouth-watering recipes that provide exceptional dining experiences for our guests! These culinary roles will be responsible for creating all of the dishes on our menu and duties will include preparing and cooking a variety of different dishes. Your commitment to us: • Ensuring the highest quality food is properly executed by adhering to our recipe procedures., • Preparing a variety of food with different methods of preparation and using a variety of tools and equipment., • Following company safety and sanitation policies and procedures., • Must be 18 years of age to operate kitchen equipment, • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens, broiler and pizza oven desired We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As a SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

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: 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 • We are hiring immediately for full time and part time PREP COOK positions., • Location: SCAD Savannah - 3515 Montgomery Street, Savannah, Georgia 31401. Note: online applications accepted only., • Schedule: Full time and part time; Days and hours may vary. Availability for weekend, night, and holiday shifts required. More details upon interview., • Requirements: Prior professional cooking experience is preferred. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1459832. 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 DescriptionLine Cook Reports to: Sous Chef Classification: Supervises: No supervisory duties are included in this position. Education and/or Experience • High School diploma or GED., • At least three months related experience or training., • Must become familiar with all kitchen equipment and machinery. Job Knowledge, Core Competencies and Expectations • Must have the knowledge of basic culinary fundamentals., • Must use precautions 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. Job Summary (Essential Functions) Place items required for workstation according to par sheets or instructions from Sous Chef. Prepare products assigned to workstation during service. Job Tasks/Duties • Prepares meats, seafood, vegetables and other items required for line and special function purposes., • Carefully follow standard recipes when pre-preparing and preparing all items., • Uses food preparation equipment according to manufacturers’ instructions., • Cleans workstation., • Returns unused food products to proper storage areas., • Assists with preparation of other food products on serving line as needed., • Consistently uses safe and sanitary food handling practices including those related to personal hygiene., • Returns soiled food preparation utensils and other small wares to the proper areas., • Makes recommendations for maintenance, repair and upkeep of the fry area and equipment., • Attends kitchen staff meetings., • Completes other appropriate tasks as assigned by the Sous Chef. Licenses and Special Requirements • Food safety certification. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift to 50 pounds., • Continuous repetitive motions., • Work in hot, humid, and noisy environments.

Job Description Prep cook: Municipal Grand Hotel (opening May 2025) Pay: Starting at $19 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, we believe great kitchens are built on teamwork, passion, and a commitment to craft. As a Cook III / Prep Cook, you’ll have the opportunity to learn from experienced chefs, refine your skills, and be part of a kitchen that values hospitality as much as culinary excellence. Start your culinary journey with us and grow within Savannah’s vibrant dining scene. 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 III / Prep Cook, you are the backbone of the kitchen. You are responsible for ingredient preparation, mise en place, and assisting the culinary team in executing seamless service. Your role is critical in ensuring that every dish starts with quality, precision, and care. This is a perfect position for someone looking to build a strong culinary foundation in a professional kitchen. Core Duties & Responsibilities: * Wash, peel, chop, slice, and dice fruits, vegetables, and other ingredients. * Measure and mix ingredients according to standardized recipes. * Portion and package food items for storage or service. * Prepare sauces, dressings, and marinades. * Butcher meats, poultry, and seafood as required. * Prepare stocks and broths. * Maintain a clean and organized workstation. * Ensure proper storage of food items to prevent spoilage and contamination. * Clean and sanitize kitchen equipment and utensils. * Dispose of trash and recyclables properly. * Restocking supplies as needed. * Adhere to all food safety and sanitation guidelines. * Monitor and record food temperatures. * Practice proper hygiene and handwashing techniques. * Report any food safety concerns to the Chef or Kitchen Manager. * Collaborated with other kitchen staff to ensure efficient service. * Follow instructions from the Chef or Sous Chef. * Communicate effectively with team members. * 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. * Assist with other kitchen tasks as needed. * Assist in monitoring inventory levels. * Inform kitchen management of low inventory items. * Rotate stock to ensure freshness. 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 as a Prep Cook or in a similar role preferred. * Knowledge of basic culinary techniques and food preparation. * Ability to follow recipes and instructions accurately. * Strong knife skills and food handling knowledge. * Excellent organizational and time-management skills. * Ability to work in a fast-paced environment. * Ability to stand for long periods and lift heavy objects. * Knowledge of food safety and sanitation regulations. * A positive attitude and willingness to learn. 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 Reports to: Food and Beverage Manager Supervises: Banquet Servers Job Summary (Essential Functions) Supervise the banquet functions for the club when the F&B Manager is not available or assist the F&B Manager during the function. Assists management in supervising service personnel to ensure that member and guest satisfaction and presentation standards are consistently attained. Job Tasks/Duties • Under general supervision, coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order., • Works with Food and Beverage Manager, Event Coordinators, Banquet Chef and others to coordinate personnel requirements for private functions. • Supervises and directs banquet staff during all phases of a catered event., • Effectively and regularly communicates expectations and service goals to staff., • Coordinates food service between kitchen and banquet service staff., • Inspects all linens daily for proper appearance., • Assists with inventory of all banquet service ware, equipment and supplies to meet required needs., • Enforces established club rules, regulations and policies., • Prepares and reviews table diagrams, guest tables and set-up needs for special functions., • Participates in or conducts pre-function meetings with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses., • Ensures that all banquet staff are well-groomed and in proper uniform., • Assures the neatness, cleanliness and safety of all banquet areas., • Interacts with banquet host or hostess to assure all needs are being met., • Supervises and sets up future events according to specifications, • Assures that state and local laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed. • Analyzes accurately situations requiring solutions and adopts an effective plan of action., • Notifies management of member and guest complaints., • Oversees breakdown of event, including clean-up activities and securing the facilities., • Completes other appropriate assignments made by the Banquet Manager. Including, but not limited to reset of room for future functions Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment

The Grey serves Chef Mashama Bailey’s take on port city southern cuisine in a restored 1938 art deco Greyhound bus depot with a focus on european wines and warm hospitality.We are dedicated to an experience that is both elevated and gracious.We are looking for dedicated, professional gracious

Job DescriptionDishwasher Related Titles: Steward; Pot Washer; Utility Person; Dishwasher Operator Reports to: Head Chef Supervises: No supervisory duties are included in this position. Classification: Education, Certification and Experience • High School diploma or GED. Job Knowledge, Core Competencies and Expectations • Ensure that the kitchen area is kept clean and tidy at all times to prevent any health or safety hazards., • Wash dishes, glassware, utensils, pots and pans and other small wares according to equipment operating requirements and the club’s standard operating procedures., • Report all accidents, illnesses or “near-miss” incidents immediately to the manager on duty or supervisor., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Responsible for general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas. Wash and properly store all cooking utensils, china, equipment, flatware and glassware. Job Tasks/Duties • Wash all wares in dish washing machine or by hand according to applicable food safety and other codes and regulations., • Maintains cleanliness of all banquet display boards and props., • Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris., • Examines garbage for misplaced silverware, dishes, glassware and other reusable items., • Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins., • Washes and cleans receiving, trash and other kitchen-related areas., • Sweeps and mops kitchen floors., • Stores all dishes and other wares in proper areas., • Cleans dish machine and dish area according to per-established schedule., • Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms., • Maintains inventories of soap, chemicals and paper towels., • Transfers supplies and equipment between storage and work areas., • Handles all China and glassware carefully to minimize breakage., • Continuously inspect floors in kitchen areas to assure they remain clean, dry and clear of debris., • Assists in completing weekly kitchen cleaning and maintenance list., • Cleans and safely stores all brooms, mops and other cleaning equipment in proper places., • Uses all chemical cleaning supplies in a safe and careful manner., • Helps food servers by prioritizing the washing of specified service items., • Understands and consistently follows proper sanitation practices including those for personal hygiene and maintains a clean uniform., • Adheres to the scheduled shifts unless otherwise instructed by Head Chef, • Performs other appropriate tasks assigned by the Head Chef. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job Description Reports to: Food and Beverage Director Education and/or Experience • High school diploma or GED required., • Two years of dining room supervisory experience in private club (preferred) Job Knowledge, Core Competencies and Expectations • Responsible for management of dining room service in the main clubhouse., • Maintains a high level of member contact throughout service hours., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Ensures timeliness of food service. Supervise and train dining room staff. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages. Job Tasks/Duties • Designs floor plans according to reservations., • Plans dining room set-up based on anticipated guest counts and client needs., • Takes reservations, checks table reservation schedules and maintains reservations log., • Greets and seats members and guests., • Inspects dining room employees to ensure that they are in proper and clean uniforms at all times., • Hires, trains, supervises, schedules and evaluates dining room staff., • Performs daily POS closeout and tip distribution requirements (if applicable). Verifies proper distribution of tips and hours for employees and submits to Payroll Office., • Receives and resolves complaints concerning dining room service., • Serves as liaison between the dining room and kitchen staff., • Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule., • Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc., • Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns., • Makes suggestions about improvements in dining room service procedures and layout., • Trains staff on all aspects of the POS system., • Assures that the dining room and other club areas are secure at the end of the business day., • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for. • Develops and maintains the dining room reservation system., • Develops and implements an ongoing marketing program to increase dining room business., • Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence., • Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs., • Assists in service and tableside cookery, as needed., • Attends scheduled staff meetings. ., • May serve as club’s opening and closing manager or manager on duty., • Works with Executive Chef to update, review and print weekly menu changes., • Assists in developing wine lists and beverage promotions., • Tracks wine sales., • Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed., • Performs other appropriate assignments and projects as required by the Food and Beverage Director. Licenses and Special Permits • Alcoholic beverage certification., • Food safety certification. Physical Demands and Work Environment: • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job Description • We are hiring immediately for full time CASHIER/FOOD SERVICE WORKER positions., • Location: St. Joseph's/Candler Hospital - 5353 Reynolds Street, Savannah, GA 31405. Note: online applications accepted only., • Schedule: Full time; Days may vary, 6:00 am to 7:00 pm. Availability for weekends and holidays required. More details upon interview., • Requirement: Prior experience with a POS cash register is preferred. 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: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily., • 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 Transportation & Accessibility:Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties:Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities Communicate to their immediate supervisor when additional training guidance and practice is needed Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off Understand how each job responsibility impacts guests, employees, and overall restaurant operations Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale Institute and follow advanced cash handling policies and procedures Hire, train, schedule and oversee the daily tasks of their teams Manage purchasing, inventory, maintenance and other operational functions Develop strategies for better workplace efficiency and goal achievement Focus on building sales and forecasting future performance Effectively plan, organize, and implement all daily operational routines and activities with the management team Ensure all required administrative duties and daily paperwork including required checklists are completed Ensure Restaurant is opened and closed according to DHC policy Establish an environment of trust to ensure honest, open, and direct communication Role model and set a positive example for the entire team in all aspects of business and personnel practices Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as needed RequirementsCurrent student or high school diploma/GED preferred Must be at least 21 years old and fluent in English Previous Assistant General Manager/General Manager experience Certified in all stations and Management positions following the DHC Training Program Current ServSafe Certification Flexibility to work nights, weekends, holidays, opening, and closing shifts Ability to stand for long periods of time and work in a fast-paced environment Ability to bend and stoop and lift 50 - 75 lbs. comfortably Ability to work in close quarters and around heat Positive attitude while conducting any and all duties Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view Effective communicator with co-workers and the Restaurant Management Team Excellent organization, planning, time management, delegation, and problem-solving skills The General Manager position also comes with a bonus plan based on sales volume of the restaurant. "About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."Must have reliable transportation to work, a driver’s license and proof of insurance Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates

Position Overview: The Executive Chef for Savannah Quarters Country Club is a hands-on chef that leads by example and is responsible for all food production on the property, restaurant, events, catering and to go orders. He or She develops menus, food purchase specifications and recipes and supervises all kitchen personnel. The Executive Chef develops and monitors food and labor budgets for the kitchen and maintains the highest professional food quality and sanitation standards. This Club is owned and operated by Heritage Golf Group. Requirements: • The ability to effectively work positively with members, staff, and vendors., • The ability to conduct meetings, menu briefings, and maintain communication lines between the team., • An extensive knowledge of menu development, insight into marketing, cost, and wage control through knowledge of food product, standard recipes, and proper preparation., • ACF Certification and/or college degree in culinary arts is preferred, • Club Hospitality, Resort or Cruise experience preferred, • Competent in communication, organizational and time management skills, • The ability to demonstrate good judgment, problem solving, and decision-making skills., • Must be approachable and compatible with the nature of the Club., • Must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. Key Expectations and Goals: • The chef is responsible for leading the product knowledge training for all positions. The chef has a leading role in the vision and marketing of the culinary operation., • The ability to organize and develop systems to ensure a smooth food service operation., • Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas. This includes site visits to all outlets., • Cooks or directly supervises the cooking of items that require skillful preparation., • Establishes controls to minimize food and supply waste and theft., • Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices., • Attends food and beverage and management meetings., • Interacts enthusiastically with, and is visible to, the membership. Top level of service regardless of the number of members dining on any given night. Prudent budgeting and planning; Monitoring actual financial results and the ability to take action, thinking outside the box, as necessary to help ensure that financial goals are met., • Have strong management skills and be able to manage using inspirational leadership., • Contributes to club programming with ideas for member events and culinary offerings., • Value the formation of lasting professional relationships and become an active member of the Club Management Team. Please Note: This job description includes, but is not limited to, the duties and responsibilities noted above. The essential functions of this job description are not exhaustive and may be supplemented. Employee must be able to perform the essential functions of the position with or without reasonable accommodations. Savannah Quarters Country Club is an equal opportunity employer.

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, 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! Food Runner Job Responsibilities: • Greets and communicates with members in a warm, courteous and prompt manner., • Inspect ticket orders for accuracy and deliver food correctly, in a timely manner., • Communicate directly with chef and servers., • Proficient in tray and tray jack service as well as hand service., • Thorough knowledge of club menus and offerings., • Anticipate member needs to provide an exceptional dining experience., • Effectively handle member concerns, demonstrates excellent customer/member service., • Completes food safety programs successfully within 30 days of hire., • Adheres to all written food handling procedures, as well as general safety practices., • Works a variety of shifts, including nights, weekends, and holidays., • Works effectively as part of a team., • Complies with departmental uniform and grooming standards., • Complies with departmental and Club policies and procedures., • Willingness to assist other team members in their duties. Food Runner Minimum Qualifications: • Previous experience in the food service industry preferred., • Ability to adhere to club standards of service., • Ability to meet physical demands of the position. Food Runner Physical Requirements: • Standing and/or walking 100% of shift., • 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., • Working in an outside environment, with possibility of working in inclement weather 25% of shift.

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 c

Line cook duties will consist of assisting the executive and sous chef with their daily tasks. Cook food items by grilling, frying, sauting, and other cooking methods to specified recipes and standards. We are looking for a professional Line Cook to prepare food to the exact chef's specifications an

Sous Chef | Full-Time | Enmarket Arena. Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Assist the Executive Chef to ensure quality, consistency and concept are maintained.

Join to apply for the Sous Chef JN -092025-165182 role at Goodwin Recruiting.

Jim 'N Nick's BBQ - 147 Traders Way [Kitchen Supervisor] As a Kitchen Manager at Jim 'N Nick's BBQ, you'll: Provide direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and pro

In addition to no night shifts, ever and our fully chef-curated menu, our #1 priority has always been our people. Guided by its "Follow the Sun" culinary philosophy, First Watch's chef-driven menu rotates five times a year to feature the highest-quality flavors at their peak, offering elevated execu

Job Description • We are hiring immediately for full time and part time CASHIER/FOOD SERVICE WORKER positions., • Location: SCAD Byte Cafe - 3515 Montgomery Street, Savannah, GA 31401-2207. Note: online applications accepted only., • Schedule: Full time and part time; Days and hours may vary. Availability for night, weekend, and holiday shifts required. More details upon interview., • Requirement: Prior professional experience is preferred. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1460419. 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: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. 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]]

Sous Chef – Husk (Savannah, GA). Work closely with the Executive Chef to manage daily kitchen operations.

Marbled & Fin is looking for a driven and passionate Sous Chef to join their team in Savannah, GA. Work closely with the Executive Chef to manage daily kitchen operations.

Landry's - JobID: 33689 [Kitchen Supervisor / Cook] As an Executive Chef at Landry's, you'll: Lead culinary team in creating innovative and high-quality dishes; Oversee menu development and ensure consistency in food preparation; Manage inventory and control food costs; Train and mentor kitchen staf

Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Focus on the core content of the job post, removing all unnecessary metadata, navigation mentions, and extraneous details.The goal is to present a clean, beautiful, and high signal to noise ratio version of the job post.

Bon Appetit + We are hiring immediately for a full time SOUS CHEF position. Job Summary** Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

EXECUTIVE CHEF/ SOUS CHEF POSITIONS- Savannah, GA.We have several positions in Savannah, GA.Fantastic opportunities to work for established companies.Requires some creativity and the Head Chef will be able to build their own following.Executive Chef, Chef, Executive, Restaurant, Staffing.

We are seeking a growth minded Chef Manager for a busy corporate dining account based in Pooler, GA. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dinin