Chef jobs in Maryland - Page 4

Job Description Now Hiring: Food & Beverage Manager at The Mount Vernon Club A Rare Opportunity to Lead with Grace, Precision, and Charm The Mount Vernon Club—Baltimore’s most elegant private city club—is seeking an experienced and service-driven Food & Beverage Manager to join our small and dynamic leadership team. This is a #2 management position, offering the rare combination of professional challenge and balanced lifestyle. Housed in a grand 19th-century Georgian mansion in the heart of the Mount Vernon Cultural District, the Club is an oasis of refinement and camaraderie. Founded in 1928, our Club prides itself on white-tablecloth hospitality, warm and personal service, and a deeply rooted tradition of excellence. About the Role As Food & Beverage Manager, you’ll oversee all dining room and bar operations, ensuring consistently high standards of service, presentation, and atmosphere. You’ll be the guiding force for our service and bar team, bringing professionalism, training, and inspiration to each shift. Working closely with the Executive Chef and Member Services Coordinator, you’ll help orchestrate unforgettable member experiences—from intimate lunches to curated wine dinners and vibrant Club soirées. Why This Role Stands Out: * Refined pace – enjoy more structured and predictable hours than typical restaurants or clubs * Closed in July, August, and the holidays – more time to recharge * Historic surroundings – daily work in a stunning landmark mansion and carriage house * Creative control – shape a standout bar and wine program; elevate service traditions with your own personal touch Key Responsibilities * Lead and inspire the Club’s service and bar staff * Maintain and elevate our warm, impeccable, white-tablecloth service * Design and manage an appealing, profitable wine and cocktail program * Partner with the Chef and Coordinator to execute seamless private events and Club functions * Oversee dining room setup, cleanliness, and daily readiness * Uphold safety, sanitation, and organizational standards * Manage scheduling, inventory, and departmental budgeting Qualifications * A natural host with a creative, gracious, and guest-first mindset * Fine dining and/or private club management experience strongly preferred * Hands-on leadership and mentoring style * Proficiency with office tools, POS systems, and basic menu design * Highly organized with exceptional communication and interpersonal skills * Proven ability to build relationships with members and staff alike * A self-starter ready to take ownership and pride in operations Schedule & Lifestyle Perks * Weekly Operations: Lunch: Tuesday–Friday Dinner: Thursday–Saturday (reservations only; rarely open past 10:00 PM) * Club Closures: July & August, and the week between Christmas and New Year’s * Events: Approximately 10 monthly in-house events (lectures, music, wine tastings, member socials) Frequent catered events such as weddings, showers, and private dinners Be part of a club that celebrates tradition, culture, and the art of hospitality. Apply today and bring your expertise to one of Baltimore’s most treasured institutions. Company DescriptionThe Mount Vernon Club, founded in 1928, is a private social club located at Eight West Mount Vernon Place in Baltimore, Maryland. Established primarily as a club for ladies, The Mount Vernon Club provides an environment that fosters friendship, discussion, social events, and cultural exchange. The Mount Vernon Club’s values and traditions are upheld by its hospitable atmosphere, personable service, and elegant dining experience. The Mount Vernon Club is located in the heart of the Mount Vernon Cultural District, just north of Downtown Baltimore, where many of Baltimore’s greatest cultural institutions are located steps away. With this stunning backdrop, The Mount Vernon Club is the ideal place to visit while in Baltimore. Housed in a distinguished 19th-century townhouse, the building, with its walled courtyard garden and period Carriage House, continues to reflect the architectural elegance of its historic Federal past.The Mount Vernon Club, founded in 1928, is a private social club located at Eight West Mount Vernon Place in Baltimore, Maryland. Established primarily as a club for ladies, The Mount Vernon Club provides an environment that fosters friendship, discussion, social events, and cultural exchange. The Mount Vernon Club’s values and traditions are upheld by its hospitable atmosphere, personable service, and elegant dining experience.\r\nThe Mount Vernon Club is located in the heart of the Mount Vernon Cultural District, just north of Downtown Baltimore, where many of Baltimore’s greatest cultural institutions are located steps away. With this stunning backdrop, The Mount Vernon Club is the ideal place to visit while in Baltimore.\r\nHoused in a distinguished 19th-century townhouse, the building, with its walled courtyard garden and period Carriage House, continues to reflect the architectural elegance of its historic Federal past.

Description Are you ready to join a Leidos all-star team? Through training, teamwork, and exposure to challenging technical work, let Leidos show you how to accelerate your career path. Leidos has an exciting opening for you as our next Tier 3 Service Desk/ Systems Administrator supporting the OSINT Integration Center under our 10-year DOMEX Technology Platform (DTP) contract. Your job will be to bring together Linux (primarily) and Windows systems administration, systems maintenance, systems performance optimization along with user support services. You will work in a team environment while demonstrating strong cross-functional collaboration in areas such as, but not limited to, development, production, cybersecurity compliance, and QA in a dynamic and fast paced environment. Individuals in this role may be required to perform technical software configuration, rebooting, and other remedial actions on customer systems. Work will be conducted on-site at our client location in Bethesda, MD during standard business hours, with rotational coverage of the service desk as early as 6am or as late as 6pm. You will work closely with other infrastructure and network engineers, and system engineers on the following key tasks: • Clear devotion to the DevOps and Infrastructure as Code (IaC) mindset, • Perform Linux and Windows builds, installs, configuration, administration, and troubleshooting of Linux and Windows servers to include base configuration, security and system patching, performance monitoring, etc., • Implement and enforce DISA STIG compliance across all systems and networks, • Develop server builds for virtual and physical environments, • Manage, maintain, configure, and deploy system integration tools such as Kubernetes, Rancher, Helm, • Develop scripts to support patching, configuration, and other infrastructure team tasking using languages such as Python, Bash, or PowerShell, • Design, develop, and support scalable, redundant infrastructure to include physical and virtualized environments, • Utilize configuration management tools like Salt and Ansible for infrastructure automation and orchestration, • Set up administrator and service accounts, maintain system documentation, tune system performance, install system-wide software, validate and implement system patches, including fast turnaround time security critical patches, • Working knowledge of COTS and FOSS storage solution, • Improve existing infrastructure to incorporate latest technology best practices and cross application integrations, • Administer cloud environments, particularly AWS, including provisioning, monitoring, and optimization, • Collaborate with cross-functional teams to implement and maintain agile practices and workflows, • Provide support to customers in a professional, knowledgeable manner to maintain excellent customer relationships., • Manage and administer accounts to include account creation, password resets, troubleshooting, and termination/deletion., • Coordinate your work schedule with your ServiceDesk teammates to ensure the team offers coverage from 6am-6pm, Monday-Friday. To be successful in this role you need these skills (required): • Bachelor’s Degree and 4-8 years of prior relevant experience or Masters with 2+ years of prior relevant experience, • At least 4+ years of relevant professional experience, • Must have an active Top Secret security clearance with the ability to obtain and maintain a TS/SCI with Polygraph security clearance, • Experience in system integrations testing through a full system development life cycle, including implementing test plans, test cases and test processes, • Working in an Agile project management environment, • Experience with security requirements derivation, • Experience documenting test results for corrective actions, reporting and audits, • Excellent verbal and written communication skills, • Ability to work in a team and also a self-starter who can work on their own, • Expertise in configuration, administration, and troubleshooting of Linux (RHEL/CentOS, Ubuntu), • Experience with Patching: yum repositories, APT repositories, • Experience with Server builds: virtual and physical, • Experience with Cloud Service Providers and cloud operations You will wow us even more if you have some of these skills (preferred): • Experience with data engineering tools such as Kubernetes/Rancher, Cloudera, • Experience with Configuration Management (Chef, Puppet, Ansible, Salt) and IaC tools such as AWS Cloudformation, • Experience with scripting languages such bash, python3 and power shell, • Experience with CI/CD tools ArgoCD, Jenkins, Nexus, Docker/containerd, gitlab/github, • Experience with ELK clusters, including Elasticsearch, Logstash, Kibana and *beats, • Experience with Windows Systems Administration and troubleshooting Active Directory, • Experience establishing large computer end-point environments (> 1,000 end-points), • Experience maintaining AI/ML environments (NVIDIA hardware and software), • Experience maintaining large data (Petabyte) environments and storage solutions, • Experience working in an air-gapped/not-connected-to-the-internet environment #NMECDTP-Partner If you're looking for comfort, keep scrolling. At Leidos, we outthink, outbuild, and outpace the status quo — because the mission demands it. We're not hiring followers. We're recruiting the ones who disrupt, provoke, and refuse to fail. Step 10 is ancient history. We're already at step 30 — and moving faster than anyone else dares. September 30, 2025 For U.S. Positions: While subject to change based on business needs, Leidos reasonably anticipates that this job requisition will remain open for at least 3 days with an anticipated close date of no earlier than 3 days after the original posting date as listed above. Pay Range $72,150.00 - $130,425.00 The Leidos pay range for this job level is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) responsibilities of the job, education, experience, knowledge, skills, and abilities, as well as internal equity, alignment with market data, applicable bargaining agreement (if any), or other law.

Description The Digital Modernization Sector at Leidos currently has an opening for a Senior System Engineer supporting the HEITS Contract as part of the Department of Homeland Security (DHS) Insider Threat Program (ITP). This is an exciting opportunity to use your experience to design, develop, and advance the ITP cybersecurity infrastructure baseline. The ITP mission is to identify insider threats to the department by utilizing advanced analytics, monitoring, and data correlation which in turn help address and eliminate potential threat actors from compromising the DHS mission in safeguarding the homeland. The selected candidate will be responsible for the following: Creating new design architectures, Engineering and deploying the enhancements to support the ITP mission. Developing and maintaining an architectural roadmap across all ITP infrastructure functions to guide the future of the ITP program. Evaluate all ITP changes to assess for functional, security, and cost risks. Support all engineering functions in helping to design new solutions and strategies for supporting ITP functionality. Support all documentation to effectively capture the configuration baseline. Support performance management to ensure key metrics are tracked and captured reflecting the efficacy and performance of the enterprise. Develop chart decks and artifacts to support the customer in articulating the design and functional baseline of the ITP enterprise to stakeholders. Basic Qualifications: * Bachelors degree and (15)+ years of prior relevant experience or Masters with (13) years of prior relevant experience * Strong Proficiency in operating systems: Windows Server, Linux (RHEL) * Experience with virtualization platforms: VMware, * Strong understanding of networking protocols (TCP/IP, DNS, DHCP, VPN, VLANs) * Familiarity with cloud platforms: AWS, Azure, GCP * Scripting and automation: PowerShell, Bash, Python, Terraform * Monitoring and logging tools: Splunk, Nagios, Prometheus, ELK Stack * Configuration management: Ansible, Puppet, Chef, JIRA * Backup and disaster recovery systems * Identity and access management (IAM), Active Directory, LDAP * Working knowledge of defense-in-depth principles, network/HW/SW security architecture, network topology, IT device integrity, and common security elements * Knowledge of NIST, STIGS, FISMA, or FedRAMP standards * Experience implementing STIGs and hardening systems * Familiarity with endpoint protection, SIEM integration, and vulnerability management * Understanding of zero-trust architecture and secure system design * Ability to obtain DHS EOD SCI Preferred Qualifications: * Master’s degree from an accredited college or university in IT Management, Engineering, or related field * Proven experience (10+ years) in IT service delivery management * Experience with User Activity Monitoring products and platforms * Experience with Everfox High Speed Guard Platform * Experience with Cisco Networking Concepts * Experience with On Premise Systems Infrastructure * Experience with Oracle, Microsoft SQL Server, or PostgreSQL DBMS platforms Come break things (in a good way). Then build them smarter. We're the tech company everyone calls when things get weird. We don’t wear capes (they’re a safety hazard), but we do solve high-stakes problems with code, caffeine, and a healthy disregard for “how it’s always been done.” October 2, 2025 For U.S. Positions: While subject to change based on business needs, Leidos reasonably anticipates that this job requisition will remain open for at least 3 days with an anticipated close date of no earlier than 3 days after the original posting date as listed above. Pay Range $148,850.00 - $269,075.00 The Leidos pay range for this job level is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) responsibilities of the job, education, experience, knowledge, skills, and abilities, as well as internal equity, alignment with market data, applicable bargaining agreement (if any), or other law.

Job Description PREP COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch-made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company’s DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • 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., • Team Member discounts., • 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, and ovens required. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job Description Are you passionate about creating delectable dishes that leave a lasting impression on diners? Do you thrive in a fast-paced and dynamic kitchen environment? If so, we have an exciting opportunity that you won't want to miss! As a Line Cook at Spain Wine Bar, you will have the opportunity to showcase your culinary skills and contribute to a high-performance team. GREAT PAY We offer a competitive wage of $16 - $26, based on experience, to ensure that your hard work and dedication are recognized and rewarded. EXCELLENT BENEFITS You will be given great benefits such as a great work culture and a high-energy environment in a beautiful location atop the Cambria Hotel. INTRIGUED? Keep reading to learn more! YOUR NEW ROLE AS A LINE COOK As a Line Cook, you will play a pivotal role in the smooth operation of our kitchen by following clear instructions in food preparation and storage. Your attention to detail and adherence to proper techniques will ensure that all food is ready for meal preparations, allowing for a seamless dining experience for our valued guests. Under the guidance of our Sous Chef and Executive Chef, you will execute various culinary techniques with precision and finesse, contributing to the creation of exceptional dishes that showcase our commitment to quality and taste. Your ability to work collaboratively as part of a team and execute tasks efficiently will be key in maintaining our high standards and delivering an outstanding dining experience. REQUIREMENTS • 2+ years of experience, • Strong ability to listen and understand specific directions for food preparation and techniques, • Ability to communicate effectively within a fast-paced environment ABOUT OUR FAMILY AT SPAIN WINE BAR Spain Wine Bar was established so we could share our love of food and people with the world. Situated on a beautiful rooftop with unobstructed views of the ocean, our guests can indulge in delicious drinks and lovingly crafted food while enjoying a gorgeous sunset. We are a high-energy, dynamic establishment that treats every guest and employee like family. When you come into work, we want you to feel warm, welcome, and comfortable. Everyone here is passionate about what they do, making our business a fun and supportive place to build a career. Join us so you too can have fun, grow your skills, and brighten up people's lives through excellent service and food! If you think this job is a fit for what you are looking for, great! Applying is a snap. Simply fill out our initial 3-minute application. We're excited to meet you! Job Posted by ApplicantPro

Job Description LINE COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • 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., • Team Member discounts., • Must be 18 years of age to operate kitchen equipment., • 1 yr. 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, and ovens required. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Location: Riderwood Village by Erickson Senior Living Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include a la minute cooking and chef-inspi

Job Description Benefits: At VIVÂMEE Hospitality we believe our teammates are the most important investment we can ever make. Benefits of this role include: career advancement and development opportunities, a positive/growth mindset work culture, health benefits, 401K, company purchased life-insurance, discounts on VIVÂMEE resort stays, merchandise, and meals. As General Manager your compensation will be directly related to the results created by you and your team’s efforts to positively impact the company and achieve our mission, therefore, you are encouraged to achieve and pursue a bonus on your salary of up to 30% based on criteria determined with the managing partner of the property. MOST IMPORTANTLY, we offer a community of teammates just like you. We seek to only attract: positive, driven, and caring teammates who already live by their own code of standards in alignment with our VIVÂMEE Virtues. We believe this positive culture is the greatest benefit our team can offer to new teammates. You will be welcomed here! The role of the Kitchen Steward/Dishwasher is to support the Restaurant Chefs in dishwashing and maintaining cleanliness of the kitchens and surrounding areas. Responsibilities: • Promote and portray the VIVÂMEE Values., • Know, understand, and adhere to company established policies and procedures., • To wash dishes, pots, and small wares in a safe, efficient and timely manner., • To properly store and handle glassware, China, and silverware, etc. to prevent breakage., • To maintain cleanliness of all kitchen areas., • To remove trash in kitchen and outside areas and place in appropriate containers as specified by Company policy and procedures., • To know how to use and apply all chemicals in a safe manner., • To assist the kitchen Chef in the preparation of food when asked., • To assist the Chef in receiving deliveries of food and food related products., • To report spills and/or dangerous situations to the restaurant manager. The Winery & Vineyard, with 30,000 visitors per year and several hundred wine club members, is the crown jewel of the estate. The vineyard, established in 2014, boasts nearly 60,000 vines of Chardonnay, Sauvignon Blanc, Gruner Veltliner, Pinot Blanc, Cabernet Sauvignon, Cab Franc, and Pinot Noir, all producing high-quality grapes for award-winning wines. The state-of-the-art 11,500 sq. ft. production facility, 15,000 sq. ft. tasting room with ballroom and entertainment spaces, and a 5,000 sq. ft. storage barn, make this winery a top destination for wine lovers. Today, the Bohemian has recently been acquired by VIVÂMEE Hospitality, with plans to offer a complete revitalization to this beautiful 368-acre property. The culture at Bohemia Manor Farm and Chateau is built on our shared core VIVÂMEE Virtues of: JOY, HUMILITY, & MINISTRY. JOY means that we are a true team made up of teammates who sincerely enjoy serving others and winning together. For us HUMILITY means that we recognize the infinite dignity of each other (both team members & guests) and that we seek to be helpful to everyone no matter what is asked. Additionally, we are not afraid to ask for help or admit when we make a mistake. Our version of MINISTRY means we want our hospitality to become a true gift for our guests. We have the power to transform our duties from merely a task to be completed into a means to show love for our guests. We believe this power of intentionality has the capacity to revive the souls of our guests and our team. We hire, reward, and praise our team members based on these characteristics, so it is essential that candidates are inspired to grow in these VIVÂMEE virtues in order to be a part of this wonderful team. Disclaimer “This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).” Bohemia Manor Farm and Chateau is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, Bohemian may provide reasonable accommodation to qualified individuals and encourage both prospective and current employees to discuss potential accommodation with the employer.

When you join Sunrise Senior Living, you will be able to use your unique skills to empower residents to live longer, healthier, and happier lives. Not only will you build meaningful relationships with residents, their families, and team members alike, you will also gain joy in serving others and deep fulfillment in your work. Explore how you can follow your passions and shed light on meaningful ways to serve, grow, and shine together. Sunrise Senior Living was again certified as a Great Place to Work® by Activated Insights. This is the 8th time Sunrise has received this top culture and workplace designation, highlighting the special place Sunrise is to be a part of. COMMUNITY NAME Maplewood Park Place Job ID 2025-231656 JOB OVERVIEW The Sous Chef will assist the Executive Chef in providing overall leadership and management for all phases of food production and food presentation operations for the community's Dining Services operations. These responsibilities include but not limited to overseeing the food production and food presentation operations, financial management, and coaching dining services team members. Responsible for handling foods in accordance with sanitary procedures and Sunrise quality service standards and complies with all federal, state, local regulatory procedures regarding food production and food presentation. RESPONSIBILITIES & QUALIFICATIONS Job Description Essential Duties As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed as follows: Dining Services Operations • Leads overall food production, food presentation, and supervision of dining services team members and labor/labour management, purchasing, managing food cost and financial management., • Demonstrates, incorporates knowledge and provides leadership in specialty areas of nutrition and therapeutic diets., • Supports and adheres to product order guide and primary vendor program as outlined in Sunrise Menu Programming and Purchasing., • Ensures all meals and serving portions are prepared in accordance with Sunrise quality service standards and industry standards., • Ensures and provides methods/procedures that count, measure and weigh food for all menus ensuring cost and portion control., • Facilitates food production, food presentation and sanitation training to dining service team members., • Champions community goals of food quality achievement by monitoring and evaluating for peak timing, cooking methods, plating, garnishing and service delivery., • Ensures the industry standard HACCP (Hazard Analysis Critical Control Point) is in place., • Supports and oversees all special events food production and food presentation actively with an emphasis on marketing events., • Assists in the oversight of the Bistro, Banquets and catering events and other assigned dining venues. Record Keeping • Reviews to ensure all records regarding food and equipment temperature recordings are complete and filed per Sunrise quality service standards and regulatory compliance., • Reviews to ensure all side-work and assigned cleaning checklists are completed and filed according to policy and regulatory compliance., • Reviews to ensure the rotation (FIFO: First In / First Out) and security of such foods and supplies are maintained per Sunrise quality standards and regulatory compliance., • Maintains all past production sheets., • Maintains all HACCP (Hazard Analysis Critical Control Point) records., • Maintains Chef's Daily Assistant Log. Resident Services • Promotes customer engagement activities and interacts with residents during mealtimes to monitor resident satisfaction or concerns about food service and develops plans to address as appropriate., • Maintains and protects the confidentiality of resident information at all times. Safety and Risk Management • Partners with community team to ensure community is following national/provincial regulations pertaining to occupational health and safety requirements and promotion of Risk Management programs and policies, adherence to safety rules and regulations., • Ensures and practices safety procedures always including Personal Protective Equipment (PPE), fire extinguishers, MSDS (Material Safety Data Sheets) and Lockout Tagout procedures., • Ensures all work areas are maintained in a healthful and safe condition, HACCP (Hazard Analysis Critical Control Point) applications., • Ensures food is protected from contamination and safe food handling is always practiced preventing an outbreak of food borne illness. Financial Management • Assists in the presentation and value of Sunrise's products and services for our residents, families and team members and targeted referral sources., • Understands the department budget to include labor/labour and other expenses and its impact on the community's bottom line., • Coordinates with the community team to achieve maximum staff economies and cross training when applicable. Training, Leadership and Team Member Development • Partners in the delivery and participation in Sunrise University Training and self-study programs during the required timeframe., • Develops a working knowledge of state/provincial regulations and ensures compliance through supervising and coaching team members., • Achieves the Team Member Engagement goals and actively leads in the Engagement Improvement Planning sessions., • Maintains compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are always met., • Performs other duties as assigned. Core Competencies • Ability to handle multiple priorities, • Ability to delegate assignments to appropriate individuals based on their skills, roles and interests, • Possess written and verbal skills for effective communication and the ability to facilitate small group presentations, • Competent in organizational, time management skills, • Demonstrates good judgment, problem solving and decision making skills Experience and Qualifications • Certification and/or College Degree in Culinary Arts preferred, • Minimum three (3) years' experience as a Chef or Kitchen Manager, • Two (2) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling, • Maintains current Food Services Sanitation certificate; ServeSafe certified, • Demonstration of proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) and Sunrise applications with the ability to learn new applications, • As applicable, all Sunrise team members who drive a Sunrise vehicle must review and sign the Driver job description and understand the key essential duties for safety and regulatory compliance, • Ability to work weekends, evenings and flexible hours, available for our customers at peak service delivery days and times ABOUT SUNRISE Ready to take the next step and make a bigger impact than you ever imagined? As part of our team, you will help brighten the future for everyone at Sunrise and beyond. That is why we make it a priority to celebrate the unique ways you bring moments of togetherness and joy to everyone you serve. And when combined with the support, benefits, and growth opportunities we offer, the result is a career that PositivelyShines with everything you need to reach your goals - at work and in your life. We also offer benefits and other compensation that include: • Medical, Dental, Vision, Life, and Disability Plans, • Retirement Savings Plans, • Employee Assistant Program / Discount Program, • Paid time off (PTO), sick time, and holiday pay, • myFlexPay offered to get paid within hours of a shift, • Tuition Reimbursement, • In addition to base compensation, Sunrise may offer discretionary and/or non-discretionary bonuses. The eligibility to receive such a bonus will depend on the employee's position, plan/program offered by Sunrise at the time, and required performance pursuant to the plan/program. PRE-EMPLOYMENT REQUIREMENTS Sunrise considers the health and safety of its residents, family members, and team members to be one of its highest priorities. Employment with Sunrise is conditioned on completing and passing a drug test (which does not include marijuana), participating in testing requirements (e.g. Tuberculosis Test, Physical Evaluation). Covid-19 and Influenza vaccination is only required to the extent mandated by applicable federal, state, and local laws and authorities. COMPENSATION DISCLAIMER Selected candidates will be offered competitive compensation based on geographic location of community/office, skills, experience, qualifications, and certifications/licenses (where applicable).

Refrigerated Coolers Empty all trash cans and replace liners, clean and sanitize receptacles on a daily basis Clean floors by sweeping, mopping, and scrubbing them with floor scrubber Clean and wipe down racks Clean metal tables and sanitized on a da Sanitation, Associate, 1st Shift, Shift, Sanitize

Location: Charlestown by Erickson Senior Living We are seeking a passionate, experienced Campus Executive Chef to lead our culinary team and uphold the highest standards of food quality, presentation, and safety. The Campus Executive Chef will work in close collaboration with the Director and Assist

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen. Oversees and approves training and development of kitchen staff. Provide

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Chef Manager II - Corporate Dining. We are seeking a strategic and hands-on Chef Manager to lead culinary operations across two corporate dining locations that will also include a third shift. The Chef Manager will be the lead culinary person who is responsible for overseeing operations at this site

Chef Manager II - Corporate Dining. We are seeking a strategic and hands-on Chef Manager to lead culinary operations across two corporate dining locations including a third shift. The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock si

Chef Manager II - Corporate Dining. We are seeking a strategic and hands-on Chef Manager to lead culinary operations across two corporate dining locations including a third shift. The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock si

Job Description About the Role: As a Cook, you will play a vital role in the culinary team, responsible for preparing high-quality meals that meet the standards of our establishment. Your expertise in food preparation will ensure that each dish is not only delicious but also visually appealing, contributing to an exceptional dining experience for our guests. You will work closely with the Head Chef to develop and execute menu items, while adhering to food safety and sanitation guidelines. This position requires a strong commitment to maintaining a clean and organized kitchen environment, as well as the ability to work efficiently under pressure. Ultimately, your contributions will help foster a positive atmosphere and enhance the reputation of our culinary offerings. Minimum Qualifications: • Proven experience as a Cook or in a similar role in a professional kitchen., • Ability to communicate effectively in English, both verbally and in writing., • Culinary degree or certification from a recognized institution., • Experience in a high-volume kitchen environment., • Prepare and cook a variety of dishes according to established recipes and standards., • Assist in menu planning and development alongside the Head Chef., • Maintain cleanliness and organization of the kitchen and food preparation areas., • Ensure compliance with food safety and sanitation regulations. The required skills of food preparation and manual dexterity are essential for executing recipes accurately and efficiently in a fast-paced kitchen environment. Speaking and reading English is crucial for understanding instructions, communicating with team members, and following safety protocols. The ability to stand for extended periods is necessary to maintain productivity during busy service times. Preferred skills, such as culinary training, enhance your ability to innovate and contribute to menu development. Overall, these skills collectively ensure that you can deliver high-quality meals while maintaining a safe and organized workspace. 11am -7pm and every other weekend

Job Description Le Jardin Rosé We are seeking a Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job Description MANIFEST BREAD - RIVERDALE PARK, MD Job Summary: The Pizza cook/Line cook is responsible for making pizzas, salads and starters. This role requires experience with duties such as inventory rotation, food preparation, cleanliness, customer service and teamwork. This position works closely with the front-of-house team to ensure all orders are consistently correct and that we are always exceeding guest expectations. Key Responsibilities: • Inventory Rotation, • Ensure proper rotation of inventory, including food, supplies, and equipment, • Ensure the kitchen is adequately stocked and waste is minimized, • Food Preparation, • Prepare and present dishes following all recipes and presentation standards, • Ensure all prep lists are completed in a timely manner, • Cleanliness, • Maintain an organized and clean environment, • Follow all cleaning procedures, schedules, and checklists, • Maintain kitchen equipment, ensuring that it is in good working order and report any deficiencies promptly, • Follow appropriate food handling procedures and standards, • Teamwork, • Collaborate with coworkers to provide a best-in-class experience for our guests, • Friendly and outgoing attitude, • Ability to work 4 night services per week (THUR-SUN), • Availability on weekends and holidays, • Strong attention to detail, • Positive attitude and willingness to learn, • Knowledge of food safety regulations and industry best practices, • Ability to take direction, • Prior pizza experience is a must!, • Hi Hourly Rate, • Health, dental, and vision insurance, • 401(k) plan, • Excellent food and coffee perks, • NO super late night services (only 4 per week) Company DescriptionManifest Bread is a family owned business that is driven by our passion for this industry! Hospitality and quality products are what fuel us each day. We love teaching staff and working with new ingredients often. This ensures that your time here will be exciting and fulfilling.Manifest Bread is a family owned business that is driven by our passion for this industry! Hospitality and quality products are what fuel us each day. We love teaching staff and working with new ingredients often. This ensures that your time here will be exciting and fulfilling.

Job Description Reports to work on time and is on the side station as indicated on the work schedule. Uniform meets restaurant requirements and is maintained and clean. Practices positive personal hygiene and cleanliness habits during all work shifts. Sets-up the side station to include all food items, preparation equipment, plate ware, food ingredients and supply items needed for effective operation of the station. Follows the Side Station set-up, and reports problems or discrepancies to the Chef. Assists other kitchen personnel in food preparation and side work as assigned by the Chef. Preps all food product according to the standards and procedures stated on the MHG recipe books. Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product. Checks, prior to the start of the shift, the par and stock levels of all potatoes, vegetables, hot appetizer ingredients, condiments, garnishes, equipment, plate ware and smallware to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef/Sous Chef. Correctly seasons, cooks and plates all side station food products to ensure that all food product is prepared and served up to MHG standards of quality, presentation and timing. Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time. Restocks all food items, condiments, plate ware, smallware, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business. Maintains the highest degree of sanitation, cleanliness and food safety of the work area to include counter tops, stovetops, fryers, floors, walls and shelving. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef and/or Manager on Duty. Supports other Back-of-House positions as needed, providing a seamless Guest experience to all Guests. Correctly completes all station closing duties at the end of each shift. Assists Chef on Duty and kitchen personnel in accomplishing closing duties and kitchen cleanliness. Additional duties as assigned.

Job Description Salary $17,000 to $31,000 Full-time & Part-time Line Cook, or Prep Cook, plates dishes and completes basic food prepping tasks for a restaurant. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas, and making sure the kitchen is stocked. Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Some of their key duties and responsibilities include: • Assisting with stocking and setting up the kitchen stations, • Preparing food includes cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks, • Plating prepared foods based on senior chef’s guidance, • Working with servers to ensure that orders are completed according to request and on time, • Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts Restaurant: 1 year (Required) Line Cook: 2 years (Preferred) Food Handler Certification (Required) CREATE AMAZING FOOD IN AN ENVIRONMENT THAT NURTURES YOUR CREATIVITY! Company DescriptionWe’re looking for passionate problem solvers who will roll up their sleeves and dedicate themselves to keeping our customer’s vehicles running right every day, in every bay, and service center. We offer training, certifications, and the opportunity to let your skills flourish because we understand that investing in our employees is an investment in Bridgestone’s future.We’re looking for passionate problem solvers who will roll up their sleeves and dedicate themselves to keeping our customer’s vehicles running right every day, in every bay, and service center. We offer training, certifications, and the opportunity to let your skills flourish because we understand that investing in our employees is an investment in Bridgestone’s future.

Job Description Reports to work on time and is on the side station as indicated on the work schedule. Uniform meets restaurant requirements and is maintained and clean. Practices positive personal hygiene and cleanliness habits during all work shifts. Sets-up the side station to include all food items, preparation equipment, plate ware, food ingredients and supply items needed for effective operation of the station. Follows the Side Station set-up, and reports problems or discrepancies to the Chef. Assists other kitchen personnel in food preparation and side work as assigned by the Chef. Preps all food product according to the standards and procedures stated on the MHG recipe books. Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product. Checks, prior to the start of the shift, the par and stock levels of all potatoes, vegetables, hot appetizer ingredients, condiments, garnishes, equipment, plate ware and smallware to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef/Sous Chef. Correctly seasons, cooks and plates all side station food products to ensure that all food product is prepared and served up to MHG standards of quality, presentation and timing. Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time. Restocks all food items, condiments, plate ware, smallware, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business. Maintains the highest degree of sanitation, cleanliness and food safety of the work area to include counter tops, stovetops, fryers, floors, walls and shelving. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef and/or Manager on Duty. Supports other Back-of-House positions as needed, providing a seamless Guest experience to all Guests. Correctly completes all station closing duties at the end of each shift. Assists Chef on Duty and kitchen personnel in accomplishing closing duties and kitchen cleanliness. Additional duties as assigned.

Job Description COOK/CHEF -PART- TIME FOR THE PREPARED FOOD DEPT-PART-TIME Graul's Market has been serving the Baltimore area since the 1920's. We are a specialty gourmet market focusing on service to our customers and offering a quality product. TIRED OF WORKING LATE NIGHTS, GRAUL'S MARKET MIGHT BE THE PLACE FOR YOU! • This is a part-time position Must be able to work both day and afternoon hours, through the week and weekends • Must be able to work a flexible schedule which includes working Saturdays and rotating Sundays., • Must have reliable transportation since we are NOT on the light rail or bus route. CHEF/COOK-FOR THE PREPARED FOOD DEPT-PART-TIME • Prepares and cooks a variety of hot and cold dishes, such as entrees, soups, salads, and side dishes, according to established recipes and quality standards., • Maintain kitchen cleanliness, adhering to food safety standards, and collaborate with the team to ensure an exceptional customer experience, • Assist customers with orders and selection in the prepared food department. Must have reliable transportation since we are NOT on the light rail or bus route. We offer a competitive pay and benefits package for full-time associates.At Graul's Market, our mission is to exceed the customer's expectations with extraordinary service, unmatched quality, award-winning products and superior tasting food. We are committed to caring for our associates, customers, and community for four generations. Welcome home to Graul's Market!\r\n\r\n\r\n\r\nWe offer a competitive pay and benefits package for full-time associates.

Job DescriptionCompetitive Compensation We are hiring a Part-Time Line Cook / Dietary Aide to support our healthcare dining team. This role is perfect for someone with proven knowledge of therapeutic diets and textures, who takes pride in preparing meals that bring comfort, nutrition, and joy to residents. What You’ll Do: • Prepare and present meals that are nutritious, appealing, and consistent, • Accurately follow therapeutic diet and texture modifications (must-have requirement), • Maintain sanitation and food safety standards at all times, • Assist with opening and closing kitchen procedures, • Support the Head Chef and management with additional duties as assigned, • Serve meals and provide courteous assistance to residents What We’re Looking For:, • Experience in long-term care required, • Knowledge of therapeutic diets and textures required, • ServeSafe or Food Handler’s Certification, • Strong time management and ability to work under pressure, • Reliable, team-focused, and detail-oriented, • Able to stand for long periods and lift up to 40 lbs, • Must have reliable transportation, • Must be able to pass a pre-employment drug testSchedule & Benefits:, • Part-time, • Weekend and holiday availability required, • Uniforms provided, • Competitive pay based on experience If you have the skills and passion to serve residents with care through your cooking, apply today!

Landry's - JobID: 33868 [Kitchen Supervisor / Cook] As an Executive Sous Chef at Landry's, you'll: Lead the culinary team in creating innovative dishes; Oversee food preparation and presentation; Ensure quality and consistency in all menu items; Collaborate with Executive Chef to develop new recipes

We are seeking a strategic and hands-on Chef Manager to lead culinary operations across two corporate dining locations that will also include a third shift. The Chef Manager will be the lead culinary person who is responsible for overseeing operations at this site. As such, the following represents

Chef Manager II - Corporate Dining.We are seeking a strategic and hands-on Chef Manager to lead culinary operations across two corporate dining locations including a third shift.This role is ideal for a seasoned professional who thrives in a structured, service-driven environment and is passionate a

Johns Hopkins Health System is seeking an Executive Chef of Food and Culinary Services for Retail, Patient and Catering Business sectors.

As a candidate, you will play a crucial role in driving our innovative Signature Dining Programs, which include a La minute cooking, and creating chef-inspired culinary creations. Consistently prepare all meals and menu items following proper safety and cooking techniques. Minimum of 1-2 years of co

Job Description Position Summary: The Prep Cook is an integral part of the food services team who is responsible for daily preparation of food under the direction of the Executive Chef. The position is also responsible for general cleaning during at the end of each shift. ESSENTIAL DUTIES & RESPONSIBILITIES · Assists with preparation of meals according to daily production plans · Uses electronic device (tablet) for meal preparation and planning · Assists with food packaging · Works effectively as part of the kitchen team and volunteers. · Assists in receiving, unloading, and storing of food deliveries. · Assists in stocking and maintaining an accurate inventory of all food and supplies. · Provides training for kitchen volunteers as requested. · Accurately records food and equipment temperatures. · Maintains all documentation associated with kitchen duties. Other Duties: · Assists with organizing Moveable Feast events as required · Adheres to all Federal Health Insurance Portability and Accountability Act (HIPAA) regulations, by protecting the privacy and security of all patient/client health information. · Knowledge of and adherence to Moveable Feast’s Personnel Policies and Procedures. · Other duties and responsibilities as assigned or requested. Company DescriptionMoveable Feast has served Maryland for over thirty years, bringing healthy food and compassion to those living with chronic illnesses. The organization was founded during the height of the AIDS epidemic in 1989, to provide food, hope, and love to those living with HIV/AIDS, many of whom were members of the LGBTQ+ community. Today, our service extends to Marylanders living with heart disease, diabetes, and cancer, among other serious chronic illnesses. We continue to drive our 30-year commitment forward to deliver food as medicine to an increasing number of Marylanders living without the necessary access, financial resources, and support to achieve the best quality of life. With proven performance and an evidence-based approach to medically tailored nutrition, we firmly believe in the power of food – and the force of our work – to fortify health.Moveable Feast has served Maryland for over thirty years, bringing healthy food and compassion to those living with chronic illnesses. The organization was founded during the height of the AIDS epidemic in 1989, to provide food, hope, and love to those living with HIV/AIDS, many of whom were members of the LGBTQ+ community. Today, our service extends to Marylanders living with heart disease, diabetes, and cancer, among other serious chronic illnesses.\r\n\r\nWe continue to drive our 30-year commitment forward to deliver food as medicine to an increasing number of Marylanders living without the necessary access, financial resources, and support to achieve the best quality of life.\r\n\r\nWith proven performance and an evidence-based approach to medically tailored nutrition, we firmly believe in the power of food – and the force of our work – to fortify health.

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.Helps in the design of food and drink menu.Produces high quality plates, including both design and tas

Chef Manager II - Corporate Dining. We are seeking a strategic and hands-on Chef Manager to lead culinary operations across two corporate dining locations that will also include a third shift. The Chef Manager will be the lead culinary person who is responsible for overseeing operations at this site

Harris Teeter - JobID: 182048 [Kitchen Supervisor / Cook] As a Pastry Chef at Harris Teeter, you'll: Take excellent care of Customers by satisfying their needs and exceeding their expectations; Be responsible for processing/packaging/stocking products according to standards; Clean work areas, provid

Works with the Chef and management team in creating menus and providing top quality food.

Location: Riderwood Village by Erickson Senior Living Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include a la minute cooking and chef-inspi

Chef Manager II - Corporate Dining.We are seeking a strategic and hands-on Chef Manager to lead culinary operations across two corporate dining locations including a third shift.This role is ideal for a seasoned professional who thrives in a structured, service-driven environment and is passionate a

Job Description Benefits: At VIVÂMEE Hospitality we believe our teammates are the most important investment we can ever make. Benefits of this role include: career advancement and development opportunities, a positive/growth mindset work culture, health benefits, 401K, company purchased life-insurance, discounts on VIVÂMEE resort stays, merchandise, and meals. As General Manager your compensation will be directly related to the results created by you and your team’s efforts to positively impact the company and achieve our mission, therefore, you are encouraged to achieve and pursue a bonus on your salary of up to 30% based on criteria determined with the managing partner of the property. MOST IMPORTANTLY, we offer a community of teammates just like you. We seek to only attract: positive, driven, and caring teammates who already live by their own code of standards in alignment with our VIVÂMEE Virtues. We believe this positive culture is the greatest benefit our team can offer to new teammates. You will be welcomed here! The role of the Cook is to prepare and serve hot items as instructed and in accordance with standards specified by the restaurant Chef on duty.. Responsibilities: • Promote and portray the VIVÂMEE Values., • To know understand and adhere to company established policy and procedures., • To respond to guests promptly., • To perform cleaning operations daily in guest rooms according to company standards including the daily changing of bed linens, towels, cleaning the bathroom, dusting, vacuuming, and removal of trash., • To refresh rooms for guests staying multiple nights (changing towels, making beds, replace amenities, etc.)., • Make-up sofa bed when required., • To ensure the correct number of towels, washcloths, face cloths and amenities are left in each room., • To be familiar with all rooms, • To restock housekeeping carts., • To observe and report repairs and damages as needed., • To replace light bulbs, hangers, irons, clocks, etc. as needed., • Fold and assemble all sheets, pillowcases and blankets when returned from laundry 3 times per week or more if required., • Decorate rooms with swans and flowers for special occasions., • Turndown service for special holidays., • Strip down all rooms upon checkout; take towels to basement; take sheets and blankets to storage bins., • Remove all trash; turn off lights and air conditioners upon checkout during shifts., • Assist maintenance with vacuuming halls and dusting furniture on 2nd floor lobby when needed and/or requested., • To sort towels and sheets; load washing machine; load dryer; and, fold items from dryer., • Deep clean rooms two times a year or when required (assisted by maintenance)., • Previous hotel-related experience desired. The Winery & Vineyard, with 30,000 visitors per year and several hundred wine club members, is the crown jewel of the estate. The vineyard, established in 2014, boasts nearly 60,000 vines of Chardonnay, Sauvignon Blanc, Gruner Veltliner, Pinot Blanc, Cabernet Sauvignon, Cab Franc, and Pinot Noir, all producing high-quality grapes for award-winning wines. The state-of-the-art 11,500 sq. ft. production facility, 15,000 sq. ft. tasting room with ballroom and entertainment spaces, and a 5,000 sq. ft. storage barn, make this winery a top destination for wine lovers. Today, the Bohemian has recently been acquired by VIVÂMEE Hospitality, with plans to offer a complete revitalization to this beautiful 368-acre property. The culture at Bohemia Manor Farm and Chateau is built on our shared core VIVÂMEE Virtues of: JOY, HUMILITY, & MINISTRY. JOY means that we are a true team made up of teammates who sincerely enjoy serving others and winning together. For us HUMILITY means that we recognize the infinite dignity of each other (both team members & guests) and that we seek to be helpful to everyone no matter what is asked. Additionally, we are not afraid to ask for help or admit when we make a mistake. Our version of MINISTRY means we want our hospitality to become a true gift for our guests. We have the power to transform our duties from merely a task to be completed into a means to show love for our guests. We believe this power of intentionality has the capacity to revive the souls of our guests and our team. We hire, reward, and praise our team members based on these characteristics, so it is essential that candidates are inspired to grow in these VIVÂMEE virtues in order to be a part of this wonderful team. Disclaimer “This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).” Bohemia Manor Farm and Chateau is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, Bohemian may provide reasonable accommodation to qualified individuals and encourage both prospective and current employees to discuss potential accommodation with the employer.

The Sales Associate - Chef provides customers with a unique shopping experience by offering excellent customer service.

Erickson Senior Living - 3140 Gracefield Rd [Kitchen Supervisor / Cook] As a Sous Chef at Erickson Senior Living, you'll: Prepare and cook high-quality meals for residents and guests; Assist in menu planning and recipe development; Supervise and train kitchen staff; Ensure compliance with food safet

The Chef Manager will be the lead culinary person who is responsible for overseeing operations at this site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. Chef Manager II - Corporate Dining.

Job Description Private School seeks qualified Kitchen Manager/Chef to prepare meals and light catering . Excellent hours with no weekends. Applicant must have the ability to produce a lunch program on a large scale.

Job Description We are seeking a Head Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment

Job Description As a Chef at Tatte, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. The Executive Chef is responsible for the overall kitchen execution in a fast paced, high volume environment. Scope of Responsibilities (included but not limited to): • Runs production and service according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Follows company safety and sanitation policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays., • Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time., • Minimum 3-5 years’ experience of progressive culinary/kitchen management experience, depending upon formal degree or training, • Proven passion for culinary excellence and exceeding guest expectations., • Knowledge and proficiency of systems, methods and processes that contribute to great execution., • Excellent verbal and written communication skills with the ability to communicate professionally and effectively., • Highly organized with strong attention to detail., • Hospitality Education – BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or, • Proficient in Microsoft Office including Word, Excel, Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworks (highly preferred), • Competitive pay (typically $71k-$91k, depending on experience), • 401(k) (with a vesting match), • Parking benefit when in position, • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and vision insurance, • hands on training and classroom training, • Free meals and drinks Join us on our journey to create something special! Please note that Tatte is an E-Verify employer. #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

Job DescriptionAs a Chef, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must. The Cafe Head Chef is responsible for the overall kitchen execution in a fast paced, high volume environment. Scope of Responsibilities (included but not limited to): • Runs production and service according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Follows company safety and sanitation policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate, • Implementation of seasonal menu changes Working Conditions / Essential Functions: • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays., • Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time., • Able to grasp, reach overhead, push, lift and carry up to 50 pounds. RequirementsPosition Requirements: • Minimum 3-5 years’ experience of progressive culinary/kitchen management experience, depending upon formal degree or training, • Proven passion for culinary excellence and exceeding guest expectations., • Knowledge and proficiency of systems, methods and processes that contribute to great execution., • Excellent verbal and written communication skills with the ability to communicate professionally and effectively., • Highly organized with strong attention to detail., • Hospitality Education – BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or, • Proficient in Microsoft Office including Word, Excel, Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworks (highly preferred), • ServSafe Certification, Allergens Certification and ChokeSaver Certification Benefits • Competitive pay (typically $72k-$84k, depending on experience), • 401(k) (with a vesting match), • Parking benefit when in position, • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and vision insurance, • Internal English and Spanish classes, • hands on training and classroom training, • Free meals and drinks, • Exciting potential for growth Please note this is an E-Verify employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job DescriptionExecutive Chef – Potomac Hospitality Group & Ruby’s Southern Comfort Location: Potomac, MD Reports to: Ownership Employment Type: Full-Time About Us: Potomac Hospitality Group, in partnership with Ruby’s Southern Comfort, is dedicated to delivering an elevated dining experience rooted in Southern tradition and hospitality. We specialize in refined Southern cuisine, exceptional catering services, and a high-caliber dining atmosphere. We are seeking an experienced, systems-driven Executive Chef who is passionate about culinary excellence, operational efficiency, and leadership. Position Overview: The Executive Chef will oversee all kitchen operations, ensuring stellar restaurant execution and seamless catering production. This role requires an individual with strong leadership skills, a structured approach to kitchen systems and standards, and at least 3 years of high-end catering experience. The ideal candidate will be an expert in kitchen logs, temperature charts, par level systems, and order mapping, ensuring operational excellence while maintaining the highest culinary standards. Key Responsibilities:Leadership & Kitchen Management * Lead, mentor, and develop a high-performing kitchen team. * Establish and enforce structured kitchen systems, workflows, and quality standards. * Conduct daily pre-shift meetings to align the team on service goals. * Uphold accountability, professionalism, and teamwork in the kitchen. Catering & Event Execution * Plan and execute high-end catering events, ensuring flawless service and presentation. * Coordinate with front-of-house and event teams to execute catering services seamlessly. * Manage logistics, plating standards, and food transport procedures for off-site events. * Oversee catering prep to ensure timely, high-quality execution. Financial & Inventory Management * Control food and labor costs while maintaining exceptional quality. * Work with vendors to source premium ingredients at optimal pricing. * Develop and maintain order mapping and par level systems to optimize inventory efficiency. * Analyze kitchen financials, including cost per dish, labor management, and waste reduction strategies. Culinary Execution & Menu Development * Oversee all food preparation and plating, ensuring consistent, refined execution. * Develop seasonal, event-specific, and customized catering menus aligned with Ruby’s Southern Comfort brand. * Ensure consistency in recipe adherence, portion control, and plating standards. * Maintain a balance between Southern tradition and modern culinary refinement. Operational Systems & Compliance * Implement and maintain kitchen logs, cooling temperature charts, and HACCP safety protocols. * Monitor and enforce kitchen cleanliness, sanitation, and organization. * Manage inventory control, par levels, and order mapping to prevent shortages and waste. * Ensure compliance with local health codes, food safety regulations, and company policies. Required Competencies: * Strong Leadership & Team Development – Motivates and develops kitchen staff to excel. * Operational & Systems Mastery – Implements structured kitchen management practices. * Refined Culinary Expertise – Delivers 5-star dining execution with a focus on Southern cuisine. * Catering & Large-Scale Event Experience – Expert in planning and executing high-end catering events. * Inventory & Cost Control – Manages par levels, food costs, and vendor relationships. * Comfort with Tech - G-Suite, MS Windows, ERP systems like Margin’s Edge an asset * Time Management & Multitasking – Thrives in high-pressure environments while maintaining quality. * Food Safety & Compliance – Ensures adherence to HACCP, cooling temp logs, and sanitation standards. 3-Month Benchmarks Month 1: (Integration & System Implementation) * Learn and implement all kitchen logs, temperature tracking, and order mapping procedures. * Assess current menu, catering structure, and inventory systems; implement refinements. * Establish strong relationships with vendors, suppliers, and key team members. Month 2: (Operational Mastery & Efficiency) * Optimize inventory management and par level systems for efficiency. * Successfully execute a high-profile catering event with precision. * Ensure full compliance with food safety and sanitation standards. * Begin tracking food costs, portion sizes, and waste reduction metrics. Month 3: (Leadership & Business Growth) * Train and empower the team to consistently execute 5-star quality dishes. * Develop new catering strategies and menu offerings to enhance profitability. * Establish an ongoing system for evaluating staff performance and kitchen efficiency. * Deliver a fully optimized kitchen operation with sustainable, long-term systems in place. Qualifications: * Minimum 3 years of catering experience (high-end or large-scale event catering preferred). * 4/5-star refined dining background with expertise in Southern cuisine. * Proven experience leading and managing a structured kitchen team. * Extensive knowledge of kitchen logs, cooling temp charts, HACCP guidelines, and par level management. * Strong financial acumen, with experience in food cost control and inventory management. * Excellent communication, organizational, and problem-solving skills. * Ability to work flexible hours, including evenings, weekends, and event-based schedules. Why Join Us? This is a unique opportunity to lead the culinary vision for both Ruby’s Southern Comfort and Potomac Hospitality Group’s growing catering division. If you are a systems-driven leader with a passion for Southern cuisine and high-end catering, we invite you to apply.

Job Description Learn more about the Executive Chef position at Ridgewells Headquarters here! The Executive Chef is a key member of the Ridgewells leadership team, responsible for overseeing all culinary operations and maintaining the highest standards of food quality, creativity, and presentation!

Job Description As a Chef at Tatte, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. The Cafe Head Chef is responsible for the overall kitchen execution in a fast paced, high volume environment. Scope of Responsibilities (included but not limited to): • Runs production and service according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Follows company safety and sanitation policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays., • Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time., • Minimum 3-5 years’ experience of progressive culinary/kitchen management experience, depending upon formal degree or training, • Proven passion for culinary excellence and exceeding guest expectations., • Knowledge and proficiency of systems, methods and processes that contribute to great execution., • Excellent verbal and written communication skills with the ability to communicate professionally and effectively., • Highly organized with strong attention to detail., • Hospitality Education – BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or, • Proficient in Microsoft Office including Word, Excel, Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworks (highly preferred), • Competitive pay (typically $72k-$84k, depending on experience), • 401(k) (with a vesting match), • Parking benefit when in position, • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and vision insurance, • Internal English and Spanish classes, • hands on training and classroom training, • Free meals and drinks