Chef jobs in Maryland - Page 5

Job Description Position Title: EXECUTIVE CHEF - Lutherville Timonium, MD Salary: $75,000.00 - $85,000.00 Other Forms of Compensation: Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities. Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program 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. Unidine maintains a drug-free workplace. Req ID: 1467230 Unidine LYN PELLEGRINI [[req_classification]]

Job Description Position Title: EXECUTIVE CHEF - Rockville, MD Salary: $80,000-90,000 Other Forms of Compensation: Benefits offered Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • ServSafe certified - highly desirable. Job Summary Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program 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. Unidine maintains a drug-free workplace. Req ID: 1451815 Unidine LYN PELLEGRINI [[req_classification]]

Job Description Please note...Executive Chef in High Volume Upscale Catering is a MUST for this position! Executive Chef Responsibilities • To drive menu creation and source new products/ideas, • Can drive operational excellence and company profitability, • Great at developing people and helping them achieve their goals, • Systems-driven and can uphold company standards, • Being a great change agent and can adapt to new systems and processes quickly, • Strong knowledge of different ethnicity and cooking techniques, • Must have 2-5 years as an Executive Creative Chef or equivalent, • Restaurant/Catering volume experience similar, • Needing a solid catering background in an upscale casual restaurant/hotel/event venue, • A people-first mentality to help contribute to a great culture, • A strong balance of quality of life, • Possible healthcare, 401k, and paid time off, • A chance for solid career growth in a long-standing catering business

Job Description Position Title: Executive Chef - Glen Burnie, MD Reports To: Director of Dining Services Salary: $80,000-$85,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus 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 of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1465689 Morrison Healthcare KATHRYN MANFUSO [[req_classification]]

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines, • Ownership of the food menu including food cost and team to execute it., • Deployment of new menu items and menu rollouts regulatory and compliance requisites., • Product quality and execution of new menu items, • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve., • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs., • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results., • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems, • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams., • The ability to learn quickly and collaborate with others., • Strong understanding of restaurant systems, • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail, • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job DescriptionDescription: Being a Hawkers Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant and kitchen team. EXPERIENCE REQUIRED: FIVE years of EXECUTIVE CHEF (exempt) kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What’s in it for you? • Highly Competitive Salary + Benefits +401K, • Achievable Monthly Bonus Program, • Paid Time Off, • Exclusive Dining Discounts, • Unlimited Growth & Career Advancement Opportunities To act as as the Senior Culinary Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The EC will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements: • Maintains food quality standards for the restaurant. Oversees all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards., • Ensures that clear feedback is provided to the entire kitchen team, including staff and leadership., • Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items., • Strictly follows and adheres to recipes and procedures per Jolt., • Ensures that target ticket times are consistently achieved while maintaining food quality standards., • Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition., • Conducts monthly housekeeping, food safety, sanitation, and facility reviews personally to improve restaurant standards of the kitchen team and to correct deficiencies on a timely basis., • Ensures the cleanliness of the kitchen, passes Health Department audits and training staff on proper sanitation guidelines., • Completes Culinary line checks, and sanitation checks daily., • Train, develop, and motivate team members and leaders to meet or exceed established standards., • Training and following the training guide program and team members to have a passing score to be in position., • Communicate with leaders, hourly team members, and guests, providing positive feedback and promoting a positive image of the restaurant and good team member morale., • Ensures adherence to food safety, sanitation, and storage practices, through proper training and supervision., • To directly assist the General Manager in meeting or exceeding established sales, revenue, and profitability., • Maintain safe working conditions as required by OSHA and federal, state, and local governing bodies., • Ability to perform the duties and responsibilities of all positions at the restaurant is proficient in performing such duties, and through instruction and supervision, trains and develops both leaders and hourly team members., • Regularly counsels, and coaches team members, and evaluates staff with formal evaluations., • Executes effectively and trains other leaders as applicable to use the Daily Shift Card., • Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues., • Must have or be willing to obtain Food Handlers Certification following OSHA and HACCP compliance standards., • 1-2 years’ experience in a like or similar position. Physical Demands: • Ability to read and write in English in order to process paperwork and follow up on any actions necessary., • Manual dexterity needed for keyboarding and other repetitive tasks., • Must be able to frequently stand, walk, bend, squat, and reach above shoulder level., • Must be comfortable working in an environment with exposure to extreme cold/hot temperatures., • Must be able to lift/carry up to 50 lbs.

Job Description Divisional Director of Culinary Services – Seaton Senior Living Location: Remote. Candidates will be based in the Mid-Atlantic region (NY, NJ, PA, DE, MD, DC, or VA) located to nearby metro areas with strong airport access. Compensation: $115k-$120k Travel: 40%-50% Seaton Senior Living is seeking an experienced Divisional Director of Culinary Services to lead culinary standards, menu development, and hospitality excellence across communities within the Northeastern U.S. territory. This role partners with operations, sales, and community-level leaders to ensure top-quality dining experiences, regulatory compliance, and financial performance. We are looking for a results-driven culinary leader who can: • Develop and oversee menu cycles, menu software, and signature dining programs., • Train and mentor community Directors of Culinary Services, supporting recruitment, performance, and team development., • Negotiate with vendors to ensure best pricing, selection, and service., • Establish staffing and scheduling standards for efficiency and quality., • Support sales and marketing teams with outreach, events, and culinary showcases., • Guide safe food handling, storage, and sanitation standards., • Lead initiatives such as chef competitions, resident dining events, and food council meetings., • Monitor food costs, budgets, and inventory management., • Create service standards for dining room setup, uniforms, and multi-venue dining experiences. As Divisional Director of Culinary Services, you’ll provide culinary leadership and operational guidance to communities in your division. You will establish dining standards, develop innovative programs, and ensure a resident-centered culinary culture that balances creativity, compliance, and cost control. This is a regional leadership role requiring frequent travel. What You’ll Do Culinary Leadership • Develop menu cycles, standards, and dining programs to reflect resident preferences and regional needs., • Oversee onboarding, training, and ongoing coaching for community culinary leaders., • Ensure all communities follow safe food handling, sanitation, and storage practices., • Conduct systematic audits using structured tools, leaving post-visit reports and clear action steps., • Deliver constructive feedback to community leaders, helping teams improve performance., • Negotiate vendor contracts to achieve best pricing and service., • Monitor food costs, budgets, and raw food spending, ensuring alignment with financial goals., • Collaborate with Sales and Marketing to support outreach and referral events., • Assist with culinary showcases and resident engagement programs., • Culinary school education or college degree preferred., • Minimum 5 years of culinary management experience in a food service environment, with proven success in food safety compliance and budget management., • Multi-unit management experience required; senior living experience preferred but not required., • Strong background leading chefs and diverse kitchen teams, with emphasis on team development, coaching, and accountability., • Knowledge of dysphagia diets and sanitation protocols preferred (training available as needed)., • ServSafe certification or equivalent food safety training required., • Demonstrated ability to negotiate vendor contracts, manage food costs, and oversee operational budgets., • Excellent communication and interpersonal skills; able to deliver feedback effectively and build relationships with residents, staff, and partners., • Highly organized and results-oriented, with clear ownership of responsibilities and follow-through., • Proficiency in Microsoft Office; adaptable and open to learning new systems., • Collaborative mindset; comfortable both giving and receiving feedback across departments., • Competitive pay with performance-based bonus opportunities., • Full benefits package: medical, dental, vision, PTO, holidays, 401(k) with match, and more., • Additional perks: paid training and growth opportunities, early access to earned wages, wellness programs, and volunteer time off., • Work in a purpose-driven, resident-first environment. We offer a comprehensive benefits package that includes competitive pay with early access to earned wages, flexible scheduling, health, dental, vision, life, and disability insurance, paid time off and holidays, a 401(k) with employer match, paid training and growth opportunities, meals and uniforms (where applicable), and additional perks such as an Employee Assistance Program (EAP), volunteer time off, and wellness-related benefits. About Discovery Senior Living Discovery Senior Living is one of the largest senior living operators in the U.S., with over 350 communities and 35,000 homes across nearly 40 states. Backed by three decades of award-winning experience, Discovery leads a family of companies—including Discovery Management Group, Integral Senior Living, Provincial Senior Living, Morada Senior Living, TerraBella Senior Living, LakeHouse Senior Living, Arvum Senior Living, Discovery Development Group, Discovery Design Concepts, STAT Marketing, and Discovery at Home. With 19,000 dedicated employees and an innovative “Experiential Living” philosophy, Discovery is recognized for its leadership in performance, lifestyle customization, and senior living innovation. Equal Opportunity Employer: We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants: This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy: We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning: We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information.

Job Description Salary: $90,000.00 - $95,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities. Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1466262 Morrison Living LYN PELLEGRINI [[req_classification]]

Job Summary Bring flavor to the field! As a Sous Chef at Northwest Stadium, you'll play a vital role in the culinary experience, supporting our Executive Chef and leading a high-performing kitchen team. Qualifications: + Culinary degree or equivalent experience preferred + Proficiency in food

Additional Information** Job Number 25146511 Job Category Food and Beverage & Culinary Location Baltimore Marriott Inner Harbor at Camden Yards, 110 South Eutaw Street, Baltimore, Maryland, United States, 21201VIEW ON MAP (. Baltimore%20Marriott%20Inner%20Harbor%20at%20Camd

Work with pastry chef and team of bakers to provide baked goods for two residential dining halls, Catering Department, staff lounge, and student care packages in a timely fashion.

Canteen * We are hiring immediately for full time CHEF positions. Requirement: Previous chef experience is required.

Canteen + We are hiring immediately for full time CHEF positions. Requirement** : Previous chef experience is required.

Your Growth Path Lead Cook - Sous Chef - Assistant to the Head Chef Your Focus * Prepare food of consistent quality following recipe cards and production and portion standards.

This is a well-known brand, so if you are an experienced, self-start Sous Chef, Executive, Chef, Polish, Restaurant, Staffing. We are looking for an Executive Sous Chef join our team.

Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-

Job Summary Bring flavor to the field! As a Sous Chef at Northwest Stadium, you'll play a vital role in the culinary experience, supporting our Executive Chef and leading a high-performing kitchen team. Qualifications: + Culinary degree or equivalent experience preferred + Proficiency in food

Kitchen Manager, Executive Sous Chef, or similar, preferably in a high-volume, fast-paced environment. Kitchen Manager Preferred Background & Skills:. Kitchen Manager Requirements & Qualifications:.

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

Job Description The Island at Flying Point Marina is looking for a seasonal to long-term Chef / Kitchen Manager personnel in a fast paced, high volume kitchen. Our current season is spring to fall. Experience: At least 1 year working in a high volume kitchen. Company DescriptionThe Island at Flying Point Marina is an up and rising tiki bar restaurant located on the Bush River in Harford County, MD. In the year 2022, we received our liquor license. We have a great existing staff, but are looking to expand for new and stronger ideas!The Island at Flying Point Marina is an up and rising tiki bar restaurant located on the Bush River in Harford County, MD. In the year 2022, we received our liquor license. We have a great existing staff, but are looking to expand for new and stronger ideas!

Job Description At Residences at Vantage Point, caring for people is our passion. We believe in serving the needs and wants of older adults – caring for them just as we’d care for a member of our own family. We offer our employees a competitive hourly rate or base salary, with an excellent benefits package after 60 days of employment. This includes: Medical, dental and vision insurance coverage 403(b) retirement plan with a company match Company-paid benefits, including short-term and long-term disability and basic life insurance Paid holidays and vacation program If this sounds like the type of place you’d like to work, we’d like to hear from you. For career information call 410-964-5454. To submit your resume, please email . Your career awaits at Residences at Vantage Point. CAFÉ SERVER - MARKETPLACE CASHIER - MONDAY to FRIDAY with some weekends STATUS: Non-Exempt, hourly, full-time, 30 hours or more per week REPORTS TO: Executive Chef & Director of Dining Services GENERAL SUMMARY: The Café Server - Marketplace Cashier is responsible for assisting residents, families ad guest in the Marketplace while maintaining the hospitality promises. Primary Job Duties: -Assists in maintaining a high level of customer service for our residents and their guests. -Sets and maintains workstations in proper order. -Takes orders, provides service and requested items both graciously and courteously. -Clears dishes and tables in the Marketplace during and after shift. -Answers pertinent questions about menu items and/or inventory in the Marketplace. -Keep work areas clean and orderly. -Maintain neat and clean appearance and practice good personal hygiene. -Complete opening and/or closing side work in a timely manner Residences at Vantage Point Hospitality Promises • We greet residents, employees and guests warmly, by name and with a smile., • We treat everyone with courteous respect., • We strive to anticipate resident, employee and guest needs and act accordingly., • We listen and respond enthusiastically in a timely manner., • We hold ourselves and one another accountable., • We embrace and value our differences., • We make residents, employees and guests feel important., • We ask “Is there anything else I can do for you?”, • We maintain high levels of professionalism, both in conduct and appearance, at all times., • We pay attention to details. Salary Range: $15/hr - $16/hr Company DescriptionAt Residences at Vantage Point, caring for people is our passion. We believe in serving the needs and wants of older adults – caring for them just as we’d care for a member of our own family. We offer our employees a competitive hourly rate or base salary, with an excellent benefits package after 60 days of employment. This includes: Medical, dental and vision insurance coverage 403(b) retirement plan with a company match Company-paid benefits, including short-term and long-term disability and basic life insurance Paid holidays and vacation program If this sounds like the type of place you’d like to work, we’d like to hear from you. For career information call 410-964-5454. To submit your resume, please email . Your career awaits at Residences at Vantage Point. Apply via website: vantagepointresidences.org - CAREERS tabAt Residences at Vantage Point, caring for people is our passion. We believe in serving the needs and wants of older adults – caring for them just as we’d care for a member of our own family.\r\n\r\nWe offer our employees a competitive hourly rate or base salary, with an excellent benefits package after 60 days of employment. This includes:\r\n\r\nMedical, dental and vision insurance coverage\r\n403(b) retirement plan with a company match\r\nCompany-paid benefits, including short-term and long-term disability and basic life insurance\r\nPaid holidays and vacation program\r\n\r\nIf this sounds like the type of place you’d like to work, we’d like to hear from you. For career information call 410-964-5454. To submit your resume, please email . Your career awaits at Residences at Vantage Point.\r\n\r\nApply via website: vantagepointresidences.org - CAREERS tab

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

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 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 that will also include a third shift.This role is ideal for a seasoned professional who thrives in a structured, service-driven environment and is

Job Description Salary: $75,000 - $85,000 / year Other Forms of Compensation: Yearly Bonus Opportunity Growth. Opportunity. Excellence. Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come grow with us. We are Canteen. Job Summary The Foodservice Director position entails managing the day-to-day Foodservice operations. You will lead a team of employees, client relationships, profitability of the account, and talent development. Key Responsibilities: • Leads all aspects of all P&L and budgeting as it pertains to the account, • Maintains excellent relationships with the client, • Works with the Chef and management team in crafting nutritious and top quality food for the students, • Implements new culinary programs in conjunction with the Company marketing and culinary teams, • BS or equivalent experience Hospitality degree preferred, • Minimum 5 years of foodservice management experience required, • Client focused experience preferred, • Commitment to excellence in both service and nutrition, • Financial and eye for business Apply to Canteen today! Canteen 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. Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Associates at Canteen 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 Req ID: 1463864 Canteen Leticia Pinon

Job Description Sous Chef-Upscale Dining Join our upscale restaurant in Bethesda, MD as a Sous Chef. With over $8M in annual sales, we run a high-volume, fast-paced kitchen every night. You’ll support the Executive Chef in leading line operations, executing seasonal seafood menus, maintaining impeccable standards, and training the team. You bring strong culinary technique, sharp palate, and a calm, organized approach under pressure. We’re seeking a hands-on leader who drives quality, consistency, and speed while managing prep, inventory, and food safety. Salary up to $80,000, commensurate with experience. Benefits: • Medical, dental, and vision insurance, • Paid time off and holidays, • 401(k) with employer match, • Shift meals and dining discounts, • Professional development and certification support, • Uniform allowance, • Commuter benefits • Imagine your resume in front of thousands of hospitality industry heads., • From Las Vegas Casinos to the finest New York hotels, Gecko’s got you covered in all 50 states and Canada!, • Gecko has the largest selection of management positions in all facets of the hospitality industry including, but not limited to, restaurants, hotels, resorts, and clubs., • Gecko has better opportunities for what you want with the exceptional pay you deserve., • Gecko has over 120 dedicated hospitality experts to find your perfect fit.

Job Description DESCRIPTION: Baltimore Chef Shop is a family-owned teaching kitchen in the heart of vibrant Hampden, Baltimore. We offer in-person and online cooking classes for all ages. Our dynamic team of Chef Instructors provides in-depth teaching instruction in a range of cuisines and techniques to students of all cooking abilities. Each chef must be able to work as a 3-person team with the Kitchen Assistant and Dishwasher. All employees must adhere to the core values we wish to uphold in the Shop which are respect, teamwork, and responsibility. We are currently interviewing for part-time Culinary Instructors who can demonstrate a wide range of technical knowledge and skill. Candidates should be familiar with a variety of culinary approaches ranging from basic knife skills, to sausage making, to regional French cooking, regional Chinese cooking and more. Candidates should also demonstrate the ability to learn and teach topics and types of cuisines previously unfamiliar to them. Training provided. Our approach is based in culinary technique, along with knowledge of ingredients, styles, and traditions relative to the given cuisine. HOURS: P/T. Shifts average 4 hours per class with the ability to work 8-24 hours a week. Classes run Thursday PM, Friday PM, Sat AM and PM and Sunday AM and PM. START DATE: Immediate. Positions currently open. Job Responsibilities: • Deliver consistent and thorough culinary instruction in a wide range of techniques., • Focus on a high level of instruction relating to the ingredients, regional styles, and traditions relative to the given cuisine., • Provide clear and professional direction to the Cooking Class Assistant prior to and during the class. Achieve the outlined learning objectives conducted with the time allotted while ensuring appropriate levels of safety., • Create a welcoming and encouraging environment, adjusting instruction to meet the skill level and needs of the students., • Adhere to the standards and regulations of a professional commercial kitchen. Qualifications: • Professional Culinary degree is mandatory, • Weekend and evening availability is a must, • ServSafe Certified, • Proficient in a wide range of culinary techniques and ethnic cuisines, • Excellent communication skills, • Previous teaching experience is preferred Job Type: Part-time Starting Salary: $30 per hour - $36/hour plus tips. Find out more about us and our classes at: *2024 Baltimore Magazine, Best Cooking School, Editors Choice" Company DescriptionBaltimore Chef Shop is a family-owned award-winning teaching kitchen located in the heart of the Hampden neighborhood of Baltimore Maryland. Our focus is on technique and the curriculum is based upon those used in degree/diploma issuing institutions. Chef Shop is a family-owned award-winning teaching kitchen located in the heart of the Hampden neighborhood of Baltimore Maryland. Our focus is on technique and the curriculum is based upon those used in degree/diploma issuing institutions.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • 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., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. 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 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 Line Cook Job Description, Duties, & Responsibilities: To work the line and prepare food up to the standards and specifications of the Executive Chef and Chef de Cuisine. To work in a professional manner completing daily tasks and duties in a timely manner. To show initiative and a drive to learn. To be involved with day to day collaboration of ideas. To work the line for service and assist team mates in the production of menu items. Responsibilities: -Prep station: to include stocking, set up, gathering all needed utensils and equipment to execute a great service. -Cook menu items in a timely manner and in cooperation with the rest of the kitchen staff. -Answer and report to Chef and Chef de Cuisine and be able to follow instruction. -Knowledge of and assistance with proper food safety handling and storage. -Assist in putting away food purchases to proper areas. -Arrive to work on time and in proper uniform. -Maintain a positive and professional approach to coworkers and customers. Requirements: -Proven cooking experience in a fast paced, professional kitchen -Proper understanding of cooking methods, techniques, equipment, ingredients, and procedures -Ability to work cleanly and move with efficiency -Reliable transportation -Professional attitude Job Types: Full-time, Part-time Benefits: • 401(k), • 401(k) matching People with a criminal record are encouraged to apply Experience: • Cooking: 3 years (Preferred) Ability to Commute: • Saint Michaels, MD 21663 (Required) Work Location: In person Company DescriptionBistro St Michaels is a highly acclaimed, fine dining restaurant in the heart of St Michaels, MD. We are independently owned and operated, with most of our staff being employed with us for more than 4 years. We are closed one day a week in the high season and 2 days a week in the off season. Closed on Christmas Day and New Years Day.Bistro St Michaels is a highly acclaimed, fine dining restaurant in the heart of St Michaels, MD. We are independently owned and operated, with most of our staff being employed with us for more than 4 years. We are closed one day a week in the high season and 2 days a week in the off season. Closed on Christmas Day and New Years Day.

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 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 Max's Best Ice Cream X Best Buddies This a unique opportunity to be a part of a new and exciting business. Max's Best Ice Cream is your local scoop shop and so much more! We are an upscale, dine-in ice cream shop featuring an inventive menu of artisanal ice cream creations. In addition to traditional scoops of ice cream, our signature offerings include extreme milkshakes, boozy shakes, unforgettable sundaes, reinvented floats and our custom frozen hot chocolate blend. • Our Story: Max's Best Ice Cream is a family operated business. As lifelong residents of Maryland and the local community, Max's Best Ice Cream fulfills a lifelong father-son dream to open an ice cream shop. Max's Best Ice Cream is named after the family's son, Max, who has always wanted to serve "the best ice cream... in the whole entire world." We decided to get started in Bethesda first!, • Our Ice Cream: Our premium, farm-fresh ice cream is sourced from a local creamery, Vanderwende's Farm Creamery, in rural Delaware. Max's Best Ice Cream is the first shop to feature Vanderwende's ice cream in Bethesda, Maryland and the broader Washington, D.C. region., • Our People: Max's Best Ice Cream has partnered with Best Buddies International to employ individuals with intellectual and developmental disabilities through the Best Buddies Jobs program. Who We Are Looking For: • A dynamic, experienced manager that embodies our passion for service, culture, food and fun!, • Generous leader with a passion for fostering talent and mentorship and team culture, • Warm, energetic, infectious personality who is guest focused, • An interest in building relationships with our guests and our team, • Motivated thinker and problem solver who's not above any task - no matter how big or small, • A passion for superior service to create a welcoming environment for everyone, • Driven by smooth, efficient and organized operations that enable all to succeed What You Will Do: • Leadership: Foster a positive and engaging team culture and manage service team, • Management: Oversee and manage all aspects of daily operations, • Staffing: Recruit exceptional staff members and ensure they are properly trained, • Customer Service: Create a memorable customer experience and address any complaints, • Safety: Maintain a safe, secure and healthy environment by adhering to proper standards, • Quality: Ensure consistent, exceptional food quality and manage vendor relationships, • Finances: Manage budgeting and forecasting, profit and loss accounting, payroll processing, • Creativity: Implement special events and activities to increase customer engagement What We Offer: • Partnership: Be Heard and Be Part of Creating a Whole New Experience, • Competitive: Competitive Salary + Bonus Incentive, • Benefits: Health Insurance, • Balance: 2 Weeks Paid Time Off JOB DETAIL TITLE: General Manager LOCATION: Max's Best Ice Cream, 7770 Woodmont Ave, Bethesda MD, 20814 REPORTS TO: Managing Partners, Pastry Chef FLSA: Position Summary: Front-end management directing and overseeing business activities at Max's Best Ice Cream with standardized policies in order to provide efficient, friendly services and profitable operations. Essential Duties and Responsibilities: The essential functions include, but are not limited to the following: • Leads the team by example providing excellent standards of customer service while participating in ongoing refinement of steps of service., • Hires and maintains associate staff according to seasonal needs by recruiting, selecting, orienting, and training employees., • Schedules and assigns stations for employees, provides oversight for shift swaps, communicating with ownership regarding time off and gaps in coverage., • Provides ongoing coaching for the associates to help maintain quality of product in a clean environment served in an expedient manner., • Scoops ice cream and prepares menu items as necessary in accordance with company standards., • Oversees accountability and discipline for associates in accordance with company policy, and when necessary, terminates employees., • Works daily to monitor financial objectives, properly forecasting labor and scheduling appropriately, monitoring daily sales and reaching sales goals, and maintaining food costs through inventory management and care of product., • Ensures daily availability of all menu items and services by communicating with vendors, working together with assistant manager to maintain inventories and adjust pars as needed., • Monitors and maintains branded disposables, communicating with ownership for reorders with long lead times., • Provide ongoing communication with Best Buddies and the coaches, ensuring all buddy employees are supported daily in the best manner possible., • Oversees buddy employees, assisting with time management, performance coaching, and coaching of employees to engage with buddies in a friendly and supportive manner., • Maintains a safe and clean environment for customers and employees, leading team to complete assigned tasks as necessary and overseeing contracted vendors., • Rolls out new menu items to team members and communicates these changes throughout the retail space, • Approves hours, reports vacation time and sick time to ownership for timely processing of bi-weekly payroll, • Maintains uniform supply, communicating with ownership about inventory and reordering, and successfully holds all employees to uniform standard., • Addresses all maintenance issues in a timely fashion to ensure a safe and productive environment., • Coordinates staffing and product availability for off-site events as necessary, facilitating transportation, equipment, and quality of product during events with the support and cooperation of ownership., • Oversees the training and ongoing success of an assistant manager, offering guidance and coaching, as well as discipline as necessary. Participates in recruiting, hiring, and terminating assistant manager in tandem with ownership., • Oversees Porter position, recruiting and training to ensure duties are completed in a manner that meets company standards. Oversee position to maintain cleanliness of the dining room, bathrooms, BOH spaces, glassware, kitchen equipment, small wares, and other aspects of the position., • Oversees staff food handlers' certificates, ensuring each employee is in compliance with State and county requirements at all times., • Maintains POS system, working with Square to ensure all products are correctly categorized, tickets ring through accurately, prices are updated and accurate, maintaining battery life on iPads, and maintaining KPS screen., • Trains all staff on Square and POS units to provide guests with their orders and capture sales accurately, training team to tender cash., • Maintains cash box, ensuring correct bills are available to make change, reconciling cash sales on a daily basis and depositing monies as necessary., • Maintains Slack channels to ensure team communication is issued in a positive, timely manner and ensures team is reading and responding to messages., • Implement and maintain all company SOP's, printing documents as necessary and ensuring team compliance. Minimum Qualifications (Education, Experience, Skills) • High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals, prepare food costing, and prepare computer reports as required, • Previous restaurant experience required., • Previous management experience leading a team required., • Willingness to work mornings, evenings, weekends and holidays as required., • Strong communication skills to train and motivate employees., • Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule., • Food Handlers certification for Bethesda required., • Liquor handlers certification for Maryland and Montgomery county required. Physical Demands and Work Environment The work that restaurant managers do is both physically and mentally demanding. They are on their feet much of the time. Managers must work well under pressure and exercise tact and patience when dealing with employees and customers. Managers typically work fifty-five to sixty hours a week. However, because the restaurant serves the public and are open six days a week, managers may work longer, irregular hours. The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

Job Description Dark Wolf Solutions is looking for a DevSecOpsTeam Lead to provide expertise and administration to a classified lab supporting a Navy Software Factory. The successful candidate will collaborate with the DevOps and Cybersecurity team to deliver reliable products and services, maintain them and assist the cybersecurity team with maintaining an Authority to Operate (ATO) for the systems and networks. This position is located in the Discovery District of The University of Maryland's campus. Key Responsibilities: • Deploy and maintain critical services supporting both on-prem and cloud-native architecture, • Work with the Cybersecurity team by implementing industry best practices for system hardening and configuration management, • Incorporate Cybersecurity best practices and methodologies into repeatable, scalable environments within a Navy ecosystem, • Use automation best practices, such a IaC and GitOps, for repeatability and fast provisioning of environments, • Deploy and maintain Kubernetes platforms in multiple environments and classification levels, • Work closely with development teams to provide onboarding support, • Provide Tier 3 level support to DoD customers and developers as required, • Mentor staff, provide guidance and direction, • Ensure platform and networks are compliant with DoD policies, • 5+ years experience leading IT Operation teams of at least three individuals, providing leadership and technical oversight, • 3+ years experience administering on-premise Linux systems (e.g. RHEL, Ubuntu) using automation such as Bash scripting, Ansible and Terraform., • 2+ years of hands on Kubernetes experience in non-CSP managed Kubernetes instances (Vanilla Kubernetes on-premise experience preferred), utilizing tools such as Argo, Helm, and GitLab, • Experience managing and working with Linux and MacOS, • Demonstrated experience with NIST Special Publication 800-190, • Demonstrated experience with Zero Trust Architectures (Beyond Corp/Software Defined Perimeter), • Experience configuring, deploying, and securing Kubernetes platforms, • Experience with deployment and configuration of Istio Service Mesh or similar service mesh offerings, • Comfortable working on command line and scripting on multiple OS platforms, • Scripting experience including at least a subset of the following: Bash, Python, Zsh, AppleScript, Terraform, Ansible, Puppet, Chef, • Experience with CI/CD automation servers such as GitLab CI, Jenkins, or CircleCI, • HS Diploma, • Bachelor's Degree in Computer Science, Engineering, or related field, • Experience with deploying and maintaining CNCF products to on-prem and cloud environments, • Experience developing and maintaining CI/CD pipelines on cloud platforms including AWS, Azure, or GCP, • Experience and/or familiarity with security scanning tools such as SonarQube, OWASP-DC, Anchore, Claire, OPA, Fortify, Checkmarx, Synk, and OpenSCAP We are proud to be an EEO/AA employer Minorities/Women/Veterans/Disabled and other protected categories. In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire.

Job Description Award-Winning, Chef-Driven Asian / Japanese Restaurant Group is seeking an experienced Assistant General Manager. This innovative and growing organization values individuals who are creative, ambitious, and passionate about food, service, and people. The role collaborates with the General Manager to deliver exceptional dining experiences while guiding and developing the front-of-house service team. Two new locations are coming to the Washington, DC and Bethesda, MD area in 2026. Applications are being accepted for immediate hire for candidates who can temporarily relocate to an existing market for hands-on training (lodging + weekly stipend included). Training available in: Austin, Houston, Dallas, Miami, Denver, Scottsdale, and Los Angeles. Ideal Candidate Profile • Previous management experience in a high-volume, full-service restaurant environment, • Flexible availability, including evenings and weekends, • Experience leading administrative functions such as scheduling, payroll, inventory, COGS, etc, • Previous experience managing P&L procedures a plus, • Strong knowledge of food, beverage, and hospitality standards Benefits & Perks • Strong benefit offerings for health, vision, dental, and accident coverage, • 401k with employer match, • Dining discounts, • Maternity & paternity leave benefits, • Paid vacation, • Cell phone stipend

Job Description Salary: $75,000.00, $36.05/HR Other Forms of Compensation: Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as a Director of Dining Services, you are responsible for overseeing day-to-day operations for a dining account. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: • Maintain excellent relationships with customers, guests and client as well as other departments, • Work with the Chef and management team in creating menus and providing top quality food, • Oversee all P&L and budgeting as it pertains to the account, • BS, Hospitality or Culinary degree preferred, • Three to five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1430322 Morrison Healthcare JENNIFER PULLUM [[req_classification]]

Job Description Founded in 2013, Home Chef is the leading meal solutions company with both a retail and online presence. Available online at homechef.com and in retail at more than 2,100 Kroger grocery stores, Home Chef is committed to inspiring and enabling more people to cook simple, delicious meals, no matter how busy they are. In 2023, Home Chef introduced a new brand, Tempo! Tempo features a rotating selection of ready-to-heat meals delivered directly to your door. These meals are better-for-you versions of familiar favorites, designed to save you time and reduce stress while maintaining a healthy lifestyle. Our Tempo menu includes options that are protein-packed, fiber-rich, calorie and carb conscious, keto-friendly, and dietitian-approved. Similar to our recipes, we recognize that variety is the spice of life, and therefore, our employees also bring their uniqueness and color to our fantastic team. We're eager to work with humble team players and pragmatic next-level thinkers to innovate on Home Chef's offerings. Production Lead schedules are identified below. Production Leads are hired into one (1) of the schedules. We are hiring primarily for Night shift at this time! OptionsShiftDays OffStart TimeEnd Time1DayWednesday, Thursday, Friday6:30 AM5:30 PM2DaySunday, Monday, Tuesday6:30 AM5:30 PM3NightMonday, Tuesday, Wednesday5:30 PM4:30 AM Actual schedules available may vary based on site needs at the time. A Production Lead is responsible for guiding a line or table of production associates during portioning, meal bagging/kitting, and shipping. They will lead, direct, guide and train assigned production employees. Detailed Responsibilities A Production Lead is scheduled to begin their shift prior to the start of production and is responsible for obtaining their production plan and targets for the day from the supervisor and setting up the portioning tables, meal bagging tables, and/or shipping line Production Targets • Collaborates with the Supervisor to get the production plans and targets for the day, • Follows production schedules to ensure order completion during allotted timeframes, • Effectively communicates the targets and production expectations to the production associates as well as their performance against the target, • Prioritizes and plans for potential product shortages during production and shipping and effectively communicates exact product and quantity needs to the warehouse runners to avoid any unnecessary downtime while waiting on replenishment., • Has a working knowledge of all Standard Operating Procedures (SOPs) for portioning, meal bagging/kitting, and shipping, • Sets up portioning tables, meal bagging tables, and shipping lines according to the Standard Operating Procedures (SOPs), • Gives consideration to the production targets and the established production plan when setting up portioning tables and based on number of production associates needed to run a line, • Shares recommendations for improvements to the SOPs with supervisor, • Ensures the table/pods has the labels, packaging, and product needed to get started at the beginning of the shift and start of new activity, • Ensures line does not overproduce portions or meal bags and therefore cause food waste and yield issues (i.e. only producing what is required) The Production Lead is responsible for overseeing all portioning and meal bagging/kitting for their assigned table/pod. This includes: • Utilizing Production Sheets, • Identifies and completes all sections listed on the production sheet, • Works with FSQA to verify all ingredients on the meal bagging/kitting line and complete the meal bag sign off on the production sheet prior to starting the line, • Works with FSQA to ensure meal bag checks are conducted every hour to minimize errors, • Packaging and Labels, • Retrieves more labels from the label office when needed, • Conducts hourly checks to ensure packaging and labels are correct for the ingredients being portioned or meal bagged, • Communicates shortages of labeled packaging to supervisor, • Portion and Meal Bag Quality, • Conducts an hourly check of the portions and meal bags to reduce the potential for errors, • SOPs and Targets, • Ensures the SOPs for portioning and meal bagging are being followed throughout the shift A Production Lead is responsible for assisting the Production Supervisor when running a shipping line. A Production Lead should have a working knowledge of all shipping lines (similar, hybrid, unique, and pick and pack) • Standard Tools and Forms, • Understands the Boxing Call out Sheet and how to use it to set up and verify the line, • Knows and follows the SOP for transitioning between similar runs (i.e. similar sign off for CHI, use of red trays to cover all meals not included in run for CA), • Coordination across departments, • Works with warehouse to ensure the line has all required product and does not experience downtime as a result of product shortages, • SOPs and Production Targets, • Makes sure the SOPs for box packing, shipping, and/or Pick & Pack is being followed throughout the entire shift The Production Lead is responsible for delivering counts to the Supervisor and following Home Chef's inventory management procedures. Specifically, a Production Lead is responsible for: • Counting output, • Collects counts every hour (CHI) or two hours (CA) to deliver to Supervisor, • Delivers numbers of meal bags and WIP produced at the end of each workday, • Inventory management procedures, • Makes sure that the red, grey and green crates all have clear and legible labels, • Ensures all old labels have been removed from red trays, • Ensures all completed portion and meal bag towers are tagged according to SOP (i.e. plastic wrap w/ meal name, count, and date for CHI and masking tape for CA) A Production Lead is responsible for enforcing and executing Home Chef Food Safety Policies on the production floor. • GMP Enforcement and Education, • Ensures FSQA is conducting a GMP check on all their associates at the start of the shift and after lunch, • Calls out and corrects GMP violations when they occur, • Understands the complete scope of GMPs. This includes but is not limited to:, • Changing gloves after touching floor mats, leaving the production area, or before portioning a new item, • Washing hands at the designated handwashing station, • Changing hairnet when returning from the restroom, • Employee Safety, • Ensure associates are utilizing proper Lifting Techniques when moving and picking up items., • Attends all safety trainings to maintain safety compliance, • Escalates any employee safety risks to the Safety Supervisor, • Ensures team is accounted for (roll call) and at the designated spot in the event of an evacuation, • Pre and Post-Operative Sanitation, • Ensures work area (portioning table or meal bagging line) is clean (i.e. tables have been sanitized and floors are free of spills and debris), • Ensures plant cleanliness, 5S compliance and GMP practices at all times A Production Lead is responsible for supervising production associates working on their table/line. This includes but is not limited to: • Production Pace, • Makes sure team is hitting production targets for portioning, meal bagging, shipping and any other assigned activities, • Sets example of expected work pace for the entire line, • Line Integrity, • Identifies and escalates any disruptive behavior (e.g. excessive talking or slow work pace) on the line to a Supervisor and moves associates as needed to improve the line's output, • Conflict Resolution, • Works to quickly and calmly resolve conflicts between associates on the line, • Follows the facility GMPs and helps enforce them throughout the facility, • Ensures safe working conditions for all team members and corrects and/or escalates safety risks when identified Qualifications The requirements listed below are representative of the knowledge, skill, and/or ability needed for this role. Reasonable accommodations may be made to enable individuals with disabilities. • General high school degree, or equivalent, (e.g. GED)., • Must be able to lift up to 50 pounds with or without reasonable accommodation, • Must have floor presence and be able to stand/walk for up to 10-12 hours, • For Home Chef Employees - Strong attendance and performance record is required for this position More About UsPerks and Benefits • Candidates can experience Home Chef as a customer - enter promo code PEOPLE30 for $30 off your first order!, • Medical, dental, vision, life and disability insurance available, • Paid holidays, sick time and vacation time, • 401k program We are pragmatic next-level thinkers. We come up with novel and unique ideas. We explore new strategies to avoid being constrained by conventional thinking. We take ownership. We approach ambiguous problems, prepared to dive in, get curious, and learn more. We are results-driven, always challenging ourselves to exceed goals. Be at Home at Home Chef We all show up authentically at Home Chef. Our team includes individuals with a variety of identities, backgrounds, and perspectives. You can trust that you'll be able to bring your whole self to an inclusive and enjoyable workplace. We welcome people of all races, colors, religions, national origin or ancestry, sex (including sexual identity), age, physical or mental disabilities, pregnancy, veteran or military status, unfavorable discharge from military service, genetic information, sexual orientation, marital status, order of protection status, citizenship status, arrest record or expunged/sealed convictions, or any other legally recognized protected basis under federal, state, or local law. Home Chef is committed to the full inclusion of all qualified individuals. As part of this commitment, Home Chef will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, or to receive other benefits and privileges of employment, please contact our People team at . Home Chef offers the base salary range as posted below, with the exact offer depending on factors such as geographic location, experience, skills, and internal equity. While compensation is within the provided range, it is not typical for offers to be made at the upper end. In addition to base salary, Home Chef provides a comprehensive benefits package, including healthcare coverage, 401k match, and paid time off. Maryland Pay Range$21.75—$21.75 USD To view the California Applicant Notice click here

Job Description Salary: $95000.00 -$105000.00 Other Forms of Compensation: Bonus Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary Job Summary: The General Manager, reporting directly to the Regional Vice President, holds duties related to day to day operations of a Company account. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership, client relations and ensures superior food quality and strong customer service skills. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Manages overall day to day operations of the account, • Conducts HR functions including hiring, progressive counseling, terminations, • Oversees scheduling, payroll and team training, • Maintains excellent relationships with customers, guests and Client as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1460568 Morrison Living LYN PELLEGRINI [[req_classification]]

Job Description Salary Range Commensurate w/Experience: $75k -$110k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • WSET / SOMMELIER CERTIFICATION, • FREE ACCESS TO MENTAL SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign in using the VIP code "BEHINDTHEVINES" to play a game! We are looking for a talented, top-of-your-game General Manager who is singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Business Strategist • Create, present, and adjust both yearly and quarterly operating plans to reflect current sales climate and restaurant performance. • Drive top-line sales performance by delivering stellar experiences, strategic and community partnerships, and leadership throughout the restaurant. • Control costs by managing controllable expenses and creating systems that allow others to successfully manage them. • Ensure proper labor management through accurate sales forecasting and reviewing each department's schedule weekly. • Maintain a safe, well-manicured restaurant, as pristine and organized behind the scenes as it is for the guests. Experience Curator • Partner with the Chef de Cuisine to deliver a scratch culinary menu both for everyday dining and special events as needed. • Ensure quality ingredients are used and recipes executed flawlessly., • Lead the Bar Manager in curating an industry-leading small-batch craft cocktail and Tequila list, along with a best-in-class bar and spirits program. • Partner with FB Experiences and FB Society leaders to imagine new and creative experiences, driving sales both in and out of the Restaurant. • Craft unique dining experiences through service that are two steps ahead and surround guests in rich, sultry, and luxurious comfort. People Champion • Hire, train, and retain the best talent in the industry., • Ensure team members have the knowledge, tools, and resources needed to be successful in their roles. • Execute the Best First Day orientation and onboarding process for all new team members and managers. • Create a smooth, comfortable, and luxurious culture that draws potential new team members in and allows them to be their best at what they do. • Hold the entire team to the highest of standards through fair, consistent coaching, and feedback. Leadership Guru • Develop team to own their Areas of Responsibility (AOR) and set standards of shift performance. • Oversee all AOR distribution and execution, following up, celebrating wins, and redirecting results as needed. • Lead all manager meetings with content including current restaurant sales and financial results, wins, and opportunities for improvement. • Hold regular one-on-ones with each manager to review results and progress about their AORs as well as progress towards long-term professional goals. • Grow internal talent with an 'always ready with the next one' mentality for all positions, supply brand growth with home-grown talent. Minimum Qualifications • 3-5+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification, • Bachelor's Degree or Certification in Hospitality or Culinary field is preferred We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Bonus based on performance, • Competitive salary, • Health insurance, • Paid time off A dynamic new Italian concept restaurant in Harbor Point is on the lookout for an esteemed Area Director to spearhead the opening of our upscale casual dining experience. The Area Director will take charge of launching the restaurant and subsequently oversee its sister established restaurant. We seek an applicant with a vibrant personality and an extensive understanding of the industry and the Baltimore market. The ideal candidate will collaborate effectively with ownership to elevate the guest experience and drive business expansion within the community. We're looking for someone who can manage profitability and facilitate successful restaurant growth. Essential Duties and Responsibilities: Operational Leadership: Direct comprehensive restaurant operations, ensuring optimal performance across all service areas. Employ various advanced technology tools to streamline restaurant operations and improve guest satisfaction, ensuring seamless service delivery and efficient management. Develop and implement effective sales and profitability strategies. Manage the Repair and Maintenance and overall Cleanliness and organization of the restaurant. Able to implement procedures to ensure the restaurant is up to operational code. Leadership and Staff Management: Lead, inspire, and train staff to promote a culture of high performance and exceptional customer service. Manage shift operations, including scheduling, staff training, and performance evaluation. Create and maintain a positive and productive work environment for all employees. Confidently communicate feedback effectively and maintain professionalism in challenging situations. Foster a strong relationship between leadership of Front and the Back of the house operations. Financial Management: Oversee financial activities including budgeting, P&L management, cash handling, and financial reporting. Manage inventory, control costs, and execute accurate liquor inventory assessments to track variances. One must be computer savvy to effectively operate the POS system and interpret essential reports from the restaurant accounting system: Restaurant365. Capable of developing a comprehensive budget and forecast for daily, weekly, monthly, and yearly sales goal of the restaurant. Possess a proven track record of effectively maximizing revenue and minimizing expenses, resulting in impressive profit margin. Guest Experience and Compliance: Handle customer complaints and resolve issues, ensuring guest satisfaction and repeat business. Collaborate with chef to develop menus that meet market demand and seasonal trends. Monitor customer feedback and implement necessary operational improvements to enhance the dining experience. Ensure strict compliance with all health and safety regulations, including food safety standards. Regulatory and Administrative Responsibilities: Maintain full compliance with local, state, and federal regulations concerning health, safety and employment. Handle HR issues and communicate effectively on urgent matters. Regularly review and update compliance protocols and staff training to meet industry standards. Able to confidently develop standard operating procedures tailored to meet operational needs. General Functions & Responsibilities: Actively participate in community events and foster relationships with local businesses and stakeholders. Ensure the efficient operation of private event segments, enhancing service delivery and guest satisfaction. Perform other duties as assigned, providing flexible and responsive leadership. Requirements: A minimum of 5 years of experience in restaurant management, with extensive knowledge of restaurant operations. Demonstrated proficiency in using industry-standard software and systems for reservations, scheduling, and financial management. A strong understanding of excel is a must. Strong leadership skills, with a proven track record of developing successful teams and implementing operational best practices. Excellent organizational, communication, and interpersonal skills, capable of managing multiple priorities in a high-paced environment. Deep understanding of P&L statements, budgeting processes, and cost control measures. A strong understanding of Restaurant365 software is a plus. Willingness to learn and excel in Restaurant365 software for operational management and analysis is a must. Availability to work flexible hours, including evenings, weekends, and holidays. Must possess a current food safety certification and remain knowledgeable about the latest food and beverage regulations. Possess a proven track record of effectively maximizing revenue and minimizing expenses, resulting in impressive profit margin. A strong understanding of Authentic Italian Cuisine and wines is a valuable asset. Complete our short application today!