Trabajos chef en Michigan

Job Description Part-time - Weekends required At Shorehaven, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Shorehaven, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support, • Employee Assistance Program: Connecting our employees with resources for handling personal challenges Summary of Duties of the Server The Server works in the dining room serving meals and performing related tasks regarding meal service to senior residents. The Server must work in a manner such that dining operation is pleasant and efficient. Prepare foods according to dietary standards. Essential Functions of the Server • Administers or ability to follow written and oral directions., • Ability to communicate and relate to the community residents., • Assist in set-ups and dining room service., • Take orders and serve food in appropriate fashion., • Set-up and deliver trays upon request of chef/cook., • Bus tables and trays in the dining room and other areas as necessary., • Pour and cover beverages, assist in preparing, and covering food., • Assist in proper care and use of kitchen and dining room equipment., • Clean all work areas as directed., • Work at a steady pace to meet demands of cooks and residents., • Work cooperatively with other dining room associates to produce pleasant and efficient dining room operation., • Ability to understand and relate the menu to residents., • Ability to act as liaison between residents and food service department., • Understand and observe infections control procedures related to food service department., • Ability to follow residents’ rights policies at all times., • Ability to follow facility safety program., • Maintain neat, clean appearance, and follow appropriate dress code as directed by chef/cook., • Work scheduled shifts and demonstrate dependability., • Willingness to perform other duties and assignments as necessary. Non-Essential Functions of the Server • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience • High School Diploma or GED at a minimum., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds., • Adhere to and carry out all policies and procedures. There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.

Job DescriptionDescription: Position Summary: Under the general direction of the dietary supervisor/head cook, primary responsibilities include, but are not limited to, serving the resident meals and the preparation of the dining room before the meals and the clean np duties after meals. Principal Duties and Responsibilities: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -Light cooking Including a continental breakfast • Responsible for the set-up of the dining room tables for meal times, including: silverware, napkins, plates, salad bowls, ice water and other beverages., • Replenishing condiments-salt, pepper, sugars, cream etc., • Serve resident meals., • Assisting with the preparation of menu items as directed by the Dietary Supervisor/Head Chef., • Dining room cleanup after meals including: disposing of paper products and uneaten foods, in a sanitary manner, wiping down tables and condiments holders, properly rinsing, washing and sanitizing place settings, silverware and cooking utensils., • Vacuuming dining area., • Mopping kitchen floor (after meal preparation) and as needed., • Transports trash and waste to disposal area., • Meet/exceed established performance goals. Additional performance requirements may be communicated., • Job Knowledge - Demonstrate a thorough understanding of his/her job processes and procedures. Efficiently use resources (including staff and management) to obtain additional knowledge., • Cooperativeness -Demonstrate a 'can do' attitude by responding positively to instructions. Follow instructions and work harmoniously with others to complete the job or task., • Commitment - Commit to his/her job and to the success of the company. Take initiative to offer ideas to improve processes or results., • Safety - Maintain a safe workplace. Report all unsafe work conditions to the Executive Director. Follow and enforce all safety policies, • Maximize cost efficiency and productivity in the use of all resources of the department and organization., • Attend all required department events, staff meetings, and any other job-related functions., • Attend and successfully completes all mandatory trainings., • Regular and reliable attendance., • Perform other tasks as required., • Ability to work with people with physical and mental disabilities including those using profanity, derogatory language and the like. Supervisory Responsibility: This position does not have any supervisory responsibility. Requirements: Required/Desired Qualifications: Education, Training, and Experience: • High school diploma or equivalent., • One year of experience as a Dietary Aide preferred Specific skills, knowledge, and abilities: • Able to read, write, and follow written and oral instructions including some calculations., • Basic knowledge of attractive food service, sanitation, and safety. Other Special Requirements: • Tolerate potential exposure to blood, body tissues, and fluids with occasional exposure to hazardous materials and infectious diseases., • Manual dexterity required to operate modern office and dietary equipment.

Job Description Servers are paid the tip credit minimum and the advertised hourly average is based on schedule availability & flexibility. The Palio, our namesake, is a celebrated Italian horse race that runs through Siena, Italy twice each year and is the inspiration for our robust food and spirits. Palio is not just a restaurant, it’s a way of life! Palio is bold, vibrant, and embodies the spirit of The Palio di Siena horse race. It is full of life, emotions and energy. Palio features authentic Tuscan-style cuisine that includes large pizzas made from our industrial gas fired stone pizza oven, bolognese, carbonara, lasagna, and many other re-invented classics prepared with freshly cut herbs from Palio’s own in-house herb garden. The wine and beverage list includes craft beer, unique hand-crafted cocktails and extensive wine and grappa lists. We prepare food from our all scratch kitchens and our head chef offers creative features with a focus on seasonal, local produce. Our mission is to consistently exceed our guest’s expectations by providing memorable dining experiences in each of our creative and distinctive restaurants. NOW HIRING: • Servers We're looking for outgoing people with great people skills who have an eye for detail and quality. High volume experience is preferred as well as the ability to work in all stations. Benefits Include: Paid time off, which begins accumulating immediately Medical benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement We are an equal opportunity employer Palio is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At Palio you can grow your career with us. This restaurant front of house job for Food Server / Waiter will focus on guest service / waiting tables in which you will be expected to provide great customer service. Mesero / Mesera roles also must interact with co-workers in a friendly and thoughtful manner in addition to other Waiters / Waitresses.

Job DescriptionDescriptionSchedule: Part-time 29 hours per week | Varies Monday - Friday, every other weekend Shifts: 6:30am - 11am or 6:30am - 2:30pm Department: Porter Hills Village | Dining Services Department | Health Center What You'll Do: As a Dining Server in our Health Center, you’ll play an important role in supporting residents in our skilled nursing area. Beyond serving meals, you’ll help enrich the daily lives of those we care for. Using a ticket system to ensure accuracy, you’ll prepare beverages, serve meals, engage with residents, and maintain a clean, welcoming dining environment. This role is about more than food service—it’s about creating meaningful connections and contributing to the comfort and well-being of our residents. Key Responsibilities • Watch tickets and run a tray line., • Serve meals to residents and guests with a smile and a friendly demeanor., • Take orders and ensure accuracy of orders., • Cater to special dietary requirements and restrictions., • Clear tables and maintain a clean and organized dining area. The above is a summary of the position, it in no way states or implies that these are the only duties this position will be required to perform. If selected for the position you will receive a full job description. Skills, Knowledge and Expertise • Must be a minimum of 18 years of age., • Experience in food service or as a server, preferred., • Ability to lift up to 35 pounds. Benefits • Career Growth & Development – Take your career to the next level with our tuition assistance programs and educational scholarships., • Wellness Program & Reimbursement – Prioritize your health and well-being, reimbursed $120 a year!, • Competitive Benefits for Part-Time Team Members – Enjoy Vision, Mental Health Programs, Legal Plans, Voluntary Life Insurance, and more, starting on the 1st of the month after 30 days of hire., • Retirement Savings Plan – Secure your future with employer contributions., • Daily Pay –Instantly transfer your daily earnings., • Generous Paid Time Off (PTO) – Includes 6 Paid Holidays and 2 Floating Holidays., • Team Member Referral Bonus Program – Earn $500 when you bring great people to our team!, • Fresh, Local, Chef-Created Meals – Enjoy restaurant-style dining experiences., • Free Meals with Each Shift – Plus, take advantage of paid breaks during your shift #1928

Job Description This is a tipped role. The Palio, our namesake, is a celebrated Italian horse race that runs through Siena, Italy twice each year and is the inspiration for our robust food and spirits. Palio is not just a restaurant, it’s a way of life! Palio is bold, vibrant, and embodies the spirit of The Palio di Siena horse race. It is full of life, emotions and energy. Palio features authentic Tuscan-style cuisine that includes large pizzas made from our industrial gas fired stone pizza oven, bolognese, carbonara, lasagna, and many other re-invented classics prepared with freshly cut herbs from Palio’s own in-house herb garden. The wine and beverage list includes craft beer, unique hand-crafted cocktails and extensive wine and grappa lists. We prepare food from our all scratch kitchens and our head chef offers creative features with a focus on seasonal, local produce. Our mission is to consistently exceed our guest’s expectations by providing memorable dining experiences in each of our creative and distinctive restaurants. NOW HIRING: • Food Runners We're looking for outgoing people with great people skills who have an eye for detail and quality. High volume experience is preferred as well as the ability to work in all stations. Benefits Include: Paid time off, which begins accumulating immediately Medical benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement We are an equal opportunity employer Palio is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At Palio you can grow your career with us. This restaurant front of house job for food runner will focus on guest service. You will be expected to provide efficiency and teamwork in a growing and dynamic environment.

Job Description Average pay is based on schedule availability & flexibility and is an estimate based on recent data. All tipped team members are paid the tipped minimum wage, plus tips. Welcome to 42 North Social House, Dexter's premier destination for connecting with friends & family, experiencing new & exciting cuisine and sipping on carefully chosen beverage selections all in the heart of downtown. Nestled in an iconic location, our restaurant seamlessly blends tradition with contemporary flair, offering a captivating atmosphere that welcomes locals and visitors alike. Our chef, John Fisher, leads a curated scratch kitchen, utilizing locally sourced ingredients to create tantalizing dishes that showcase freshness and quality with every bite. NOW HIRING: • Servers / Waiters / Waitress Minimum 1 year server experience in a full service restaurant. Come join our team! Benefits Include: Paid time off, which begins accumulating immediately Medical benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement We are an equal opportunity employer 42 North Social House is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At 42 North Social House you can grow your career with us. This restaurant front of house job for Food Server / Waiter will focus on guest service / waiting tables in which you will be expected to provide great customer service. Mesero / Mesera roles also must interact with co-workers in a friendly and thoughtful manner in addition to other Waiters / Waitresses.

Job Description Server- Senior Site Primary Function: The primary purpose of the Server is to create an enjoyable dining experience for residents and their guests in accordance with all current federal, state and local guidelines and regulations. The Server follows all policies and procedures established by the Corporate Culinary Chef and Lockwood Management. Typical Duties: · Follow established dining room practices to provide high quality service to residents and guests during meal services and special functions. · Create and maintain a customer centered service culture by demonstrating proactive hospitality with prospects, residents, family members and fellow community associates. · Collect dining tickets from residents as required and submit final count of all diners for accurate posting. · Deliver meals to resident apartments according to policy. · Provide professional and high quality service to corporate and site operations team members. · Follow safety and sanitation rules and practices. · Ensure all meal courses are accurately plated, professionally served and cleared according to Lockwood standards. · Perform assigned shift duties as directed and as outlined in procedure manual. · Promote a clean safe and neat environment for all residents and staff. · Follow policies in the Employee Handbook relating to personal appearance, and dress code. · Knowledge and participation in fire safety procedures and assist with evacuation of residents to a safe location in the event of a fire or other emergency. · Participate in company sponsored continuing education and training programs. · Maintain clear lines of communication. · All other duties as assigned. Skills and knowledge necessary for satisfactory performance include but are not limited to: · Must be at least sixteen (16) years of age with a work permit, or over eighteen (18) years of age. · Ability to relate to seniors in a courteous, understanding and cooperative manner. · Knowledge and use of proper body mechanics when lifting, bending, pushing or pulling. · Capable of lifting carrying and balancing a 10-15 pound tray. Pushing, pulling and moving a minimum of a 50 pound cart. · Capable of standing and maneuvering on a tile floor for an 4-8 hour shift. · Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment including a slicer, chopper, food processor, knives, etc. · Understanding that performance of certain job tasks will involve exposure to cleaning chemicals that may require precautions.

Job Description:\n\nDescription:SAVA’S ANN ARBORSERVERPOSITION SUMMARY\nA Sava’s Server is responsible for much more than taking orders.\nOur Servers are hosts, guides, salespeople, problem-solvers, and ambassadors of Sava’s hospitality.\nThe Server owns the guest experience from the moment the table is greeted until the final goodbye.\nSuccessful Servers combine warmth with strong menu knowledge, situational awareness, urgency, organization, salesmanship, and attention to detail.\nOur expectation is to provide hospitality that feels genuine and relaxed while executing service at a consistently high level.CORE RESPONSIBILITIESGuest Experience\n\n Welcome every table warmly and professionally.\n Establish a genuine connection with guests.\n Greet newly seated guests promptly.\n Guide guests confidently through the Sava’s food and beverage experience.\n Read the table and adjust service style appropriately.\n Anticipate guest needs rather than waiting to be asked.\n Perform appropriate checkbacks after food is delivered.\n Resolve small concerns immediately and involve a manager whenever additional support is needed.\n Thank guests sincerely and invite them to return.\nMenu Knowledge\nServers are expected to maintain strong working knowledge of:\n\n Current food menu\n Ingredients and preparation methods\n Allergens\n Modifications\n Daily features\n Cocktails\n Spirits\n Beer\n Wine\n Non-alcoholic beverages\n Desserts\n Seasonal menu changes\n\nNever guess about an ingredient or allergy.\nWhen uncertain, ask a chef or manager.\nGuest safety takes priority over speed.Salesmanship\nHospitality and sales should work together.\nServers should confidently recommend:\n\n Cocktails\n Wine\n Appetizers\n Shareable dishes\n Entrées\n Side dishes\n Desserts\n After-dinner beverages\n\nThe objective is not aggressive upselling.\nThe objective is understanding what the guest wants and helping them build a better experience.Steps of Service\nServers are responsible for executing Sava’s established service standards, including:\n\n Prompt table greetings\n Beverage service\n Accurate order entry\n Allergy communication\n Proper coursing\n Table maintenance\n Water maintenance\n Food presentation\n Checkbacks\n Clearing and resetting\n Dessert and final beverage presentations\n Accurate payment processing\n Warm guest farewells\n\nServers should continuously scan their section and surrounding areas.\nYour responsibility does not end at the edge of your section.Table Ownership\nServers are expected to:\n\n Maintain clean and organized tables.\n Remove unnecessary glassware and dishes.\n Monitor water levels.\n Maintain silverware and appropriate markings.\n Keep chairs and tabletop presentation aligned.\n Communicate with Support Team Members rather than depending entirely on them.\n Pre-bus continuously.\n Maintain awareness of ticket times.\n Keep managers informed of potential guest concerns.\n\nThe Server remains ultimately responsible for the condition of their tables.Teamwork\nSava’s operates as one restaurant.\nServers are expected to:\n\n Run food for other sections.\n Respond when the kitchen calls for “Hands.”\n Assist with clearing and resetting tables.\n Help polish and stock during downtime.\n Support bartenders, hosts, Support Team Members, and fellow Servers.\n Communicate respectfully with culinary team members.\n Complete assigned opening and closing responsibilities.\n Maintain organized service stations and server alleys.\n\nWe do not believe in:\n“That isn't my table.”\nIf you see an opportunity to improve a guest's experience, take it.PROFESSIONAL STANDARDS\nServers must arrive:\n\n On time\n Properly groomed\n In complete uniform\n Prepared for pre-shift\n Ready to participate\n Knowledgeable about current menu updates and 86'd items\n\nDuring service, personal conversations, phones, negative attitudes, gossip, and behavior that distract from the guest experience are not acceptable.\nProfessionalism applies whether the restaurant has 20 guests or 500 guests.WHAT GREAT LOOKS LIKE\nA great Sava’s Server:\n\n Makes guests feel recognized.\n Has excellent menu knowledge.\n Knows when to engage and when to give guests space.\n Controls the pace of their section.\n Sells confidently without sounding scripted.\n Notices empty glasses and unfinished details.\n Communicates before problems escalate.\n Remains composed when business increases.\n Helps teammates without being asked.\n Takes coaching well.\n Understands that consistency builds trust.\nOWNERSHIP\nEach Server owns:\nThe Table\n Keep it clean, organized, maintained, and properly marked.\nThe Experience\n Guide the guest rather than simply process their order.\nThe Communication\n Communicate allergies, delays, low products, mistakes, and guest concerns immediately.\nThe Team\n Your individual sales matter, but restaurant success comes first.\nThe Standard\n Do the right thing even when nobody is watching.PHYSICAL & SCHEDULING REQUIREMENTS\nTeam members must be able to:\n\n Stand and move for extended periods.\n Safely carry trays, dishes, beverages, and restaurant equipment.\n Frequently bend, reach, lift, and navigate a high-volume dining room.\n Work evenings, weekends, holidays, football weekends, special events, and other high-volume periods as scheduled.\n\nReasonable accommodations may be provided where applicable.THE SAVA’S STANDARD\nWe want exceptional people, not simply people capable of taking orders.\nTechnique can be trained.\nWhat matters most is:\nAwareness. Urgency. Curiosity. Humility. Hospitality. Ownership.\nWe believe in being:\nHard on standards. Gentle on people.\nWe believe:\nConsistency Creates Excellence.\nAnd every shift, every table, and every interaction gives us an opportunity to become:1% BETTER.Requirements:SAVA’S ANN ARBORSERVER JOB REQUIREMENTSBASIC REQUIREMENTS\nCandidates for the Sava’s Server Team should:\n\n Be 18 years of age or older due to alcohol service responsibilities.\n Maintain reliable and punctual attendance.\n Have reliable transportation or a dependable way to arrive for every scheduled shift.\n Be available to work a flexible restaurant schedule including evenings, weekends, holidays, football weekends, special events, and high-volume periods.\n Arrive on time, properly groomed, and in complete Sava’s uniform.\n Demonstrate professional, confident, and polished communication.\n Be comfortable interacting with a wide variety of guests.\n Be able to work effectively in a fast-paced, high-volume restaurant.\n Maintain composure and professionalism under pressure.\n Be willing to receive coaching and immediately apply feedback.\n Demonstrate a team-first attitude.\nEXPERIENCE\nPrevious full-service restaurant experience is preferred.\nExperience in a high-volume, upscale-casual, or elevated hospitality environment is a plus.\nCandidates without extensive serving experience may still be considered based on:\n\n Hospitality experience\n Menu knowledge\n Communication skills\n Coachability\n Work ethic\n Professional presentation\n Previous performance within Sava’s\n\nCurrent Sava’s Support Team Members who have demonstrated readiness may be considered for our Support-to-Server Pathway.\nAdvancement is earned through consistent performance, not simply time in position.FOOD & BEVERAGE KNOWLEDGE\nServers are expected to develop and maintain strong knowledge of:\n\n Current Sava’s food menu\n Ingredients\n Preparation methods\n Allergens\n Modifications\n Daily features and 86'd items\n Cocktails\n Spirits\n Beer\n Wine\n Non-alcoholic beverages\n Desserts\n Seasonal menu changes\n Appropriate food and beverage pairings\n\nServers must be able to describe menu items clearly and confidently without relying entirely on written materials.\nNever guess when it comes to an allergy or ingredient.\nWhen unsure, stop and confirm with a chef or manager.SERVICE KNOWLEDGE\nServers must demonstrate proficiency in:\n\n Table numbers\n Restaurant sections\n Seat numbers and positions\n Proper order entry\n Course timing\n Food running\n Beverage service\n Water service\n Table maintenance\n Pre-bussing\n Marking tables for upcoming courses\n Proper silverware and glassware placement\n Two-bite checkbacks\n Guest recovery\n Payment processing\n Opening and closing procedures\n Side work\n Service station organization\n\nServers are expected to understand the entire guest journey, not simply their individual transactions.PERFORMANCE REQUIREMENTSHOSPITALITY\nServers must create genuine guest connections while remaining professional.\nGreat service should feel personal, confident, and natural rather than rehearsed.AWARENESS\nServers should continuously scan their section and the surrounding restaurant.\nKnow:\n\n Who has just been seated.\n Who needs water.\n Which table is waiting for food.\n Which table needs to be cleared.\n Which guest may have a concern.\n Which teammate needs help.\nURGENCY\nMove with purpose while maintaining composure.\nFast does not mean frantic.SALES ABILITY\nServers should confidently guide guests through the menu and make thoughtful recommendations.\nThis includes identifying opportunities for:\n\n Cocktails\n Wine\n Appetizers\n Shareable dishes\n Entrées\n Sides\n Desserts\n After-dinner beverages\n\nThe goal is not simply to increase the check.\nThe goal is to improve the guest's experience while growing sales naturally.COMMUNICATION\nServers must communicate immediately regarding:\n\n Allergies\n Guest concerns\n Incorrect orders\n Delayed food\n Low products\n 86'd items\n Special requests\n Payment issues\n Safety concerns\n\nProblems become significantly harder to solve when they are hidden.TEAMWORK\nSava’s operates as one restaurant.\nServers are expected to:\n\n Run food for other sections.\n Respond when the kitchen calls for “Hands.”\n Help clear and reset tables.\n Support the host team.\n Support bartenders.\n Support the Support Team.\n Polish and stock during downtime.\n Help maintain common service areas.\n\n“That isn't my table” is not the Sava’s mentality.TABLE OWNERSHIP\nThe Server ultimately owns the condition and experience of their tables.\nSupport Team Members are there to help, but they do not replace Server responsibility.\nServers should maintain:\n\n Water levels\n Clean tabletop presentation\n Proper silverware\n Proper glassware\n Timely clearing\n Appropriate markings\n Clean chairs and surrounding areas\n Proper pacing between courses\n\nDo not wait for Support to notice something that you can address yourself.PROFESSIONAL REQUIREMENTS\nEvery Sava’s Server is expected to:\n\n Maintain a clean and professional appearance.\n Follow uniform and grooming standards.\n Arrive prepared for pre-shift.\n Participate actively in education and training.\n Review menu changes and 86'd items before service.\n Maintain respectful communication with coworkers.\n Keep personal phones away during active service except when authorized.\n Avoid gossip, disruptive behavior, and negativity.\n Maintain guest confidentiality and professionalism.\n Follow leadership and chef direction during service.\n Remain productive during slower periods.\n\nProfessional standards do not change based on volume.\nWhether serving five tables or one table, the expectation remains the same.TRAINING & CERTIFICATION\nAll Servers must successfully complete Sava’s Server training before independently taking a section.\nTraining may include:\n\n Shadow shifts\n Follow shifts\n Lead training shifts\n Menu education\n Food testing\n Beverage education\n Allergy education\n Service standards testing\n POS training\n Table and seat number testing\n Written quizzes\n Final certification\n\nCompletion of scheduled training does not automatically guarantee certification.\nLeadership must determine that the Server can execute Sava’s standards independently before being released from training.PHYSICAL REQUIREMENTS\nServers must be able to:\n\n Stand and walk for extended periods throughout a shift.\n Frequently bend, reach, twist, and navigate the dining room.\n Safely carry trays, plates, glassware, beverages, and restaurant supplies.\n Lift and carry approximately 25 to 40 pounds when necessary.\n Safely navigate crowded dining rooms, stairs, kitchen areas, and service stations.\n Work around hot food, glassware, cleaning products, and potentially slippery surfaces.\n\nReasonable accommodations may be provided where required by applicable law.OPEN INTERVIEWSEVERY MONDAY | 9:00 AM – 11:00 AM\nSava’s Ann Arbor hosts Open Interviews every Monday from 9:00 AM to 11:00 AM.\nInterested candidates are encouraged to come directly to the restaurant and meet with our leadership team.COME PREPARED\n\n Bring a current résumé\n Dress to impress\n Be prepared to discuss your restaurant experience\n Know your availability\n Be prepared to discuss your food and beverage knowledge\n Be ready to explain why you want to work at Sava’s\n Come prepared to make a strong first impression\n\nWe are looking for people who take hospitality seriously and want to continue developing their craft.WHAT WE ARE LOOKING FOR\nThe best Server candidate is not necessarily the person with the longest résumé.\nWe look for people who demonstrate:\nHospitality\n You genuinely enjoy taking care of people.\nConfidence\n You can guide a table without being overbearing.\nCuriosity\n You want to understand food, wine, cocktails, and hospitality at a deeper level.\nDiscernment\n You can read a room and adjust your approach.\nHumility\n You understand that there is always more to learn.\nUrgency\n You move with purpose.\nOwnership\n You do not walk past problems.\nCoachability\n You can receive feedback and turn it into better performance.THE SAVA’S STANDARD\nA Server at Sava’s is not simply an order taker.\nYou are responsible for helping create the experience guests remember.\nKnow the menu.\nKnow your tables.\nKnow your guests.\nSupport your teammates.\nCommunicate early.\nProtect the details.\nAnd never become too experienced to improve.\nHard on standards. Gentle on people.\nConsistency Creates Excellence.1% BETTER. EVERY DAY.

Job Description Starting at $15 Summary of Duties of the Server The Server works in the dining room serving meals and performing related tasks regarding meal service to senior residents. The Server must work in a manner such that dining operation is pleasant and efficient. Prepare foods according to dietary standards. Essential Functions of the Server • Administers or ability to follow written and oral directions., • Ability to communicate and relate to the community residents., • Assist in set-ups and dining room service., • Take orders and serve food in appropriate fashion., • Set-up and deliver trays upon request of chef/cook., • Bus tables and trays in the dining room and other areas as necessary., • Pour and cover beverages, assist in preparing, and covering food., • Assist in proper care and use of kitchen and dining room equipment., • Clean all work areas as directed., • Work at a steady pace to meet demands of cooks and residents., • Work cooperatively with other dining room associates to produce pleasant and efficient dining room operation., • Ability to understand and relate the menu to residents., • Ability to act as liaison between residents and food service department., • Understand and observe infections control procedures related to food service department., • Ability to follow residents’ rights policies at all times., • Ability to follow facility safety program., • Maintain neat, clean appearance, and follow appropriate dress code as directed by chef/cook., • Work scheduled shifts and demonstrate dependability., • Willingness to perform other duties and assignments as necessary. Non-Essential Functions of the Server • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience • High School Diploma or GED at a minimum., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds., • Adhere to and carry out all policies and procedures. There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.

Job Description Starting at $15 Summary of Duties of the Server The Server works in the dining room serving meals and performing related tasks regarding meal service to senior residents. The Server must work in a manner such that dining operation is pleasant and efficient. Prepare foods according to dietary standards. Essential Functions of the Server • Administers or ability to follow written and oral directions., • Ability to communicate and relate to the community residents., • Assist in set-ups and dining room service., • Take orders and serve food in appropriate fashion., • Set-up and deliver trays upon request of chef/cook., • Bus tables and trays in the dining room and other areas as necessary., • Pour and cover beverages, assist in preparing, and covering food., • Assist in proper care and use of kitchen and dining room equipment., • Clean all work areas as directed., • Work at a steady pace to meet demands of cooks and residents., • Work cooperatively with other dining room associates to produce pleasant and efficient dining room operation., • Ability to understand and relate the menu to residents., • Ability to act as liaison between residents and food service department., • Understand and observe infections control procedures related to food service department., • Ability to follow residents’ rights policies at all times., • Ability to follow facility safety program., • Maintain neat, clean appearance, and follow appropriate dress code as directed by chef/cook., • Work scheduled shifts and demonstrate dependability., • Willingness to perform other duties and assignments as necessary. Non-Essential Functions of the Server • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience • High School Diploma or GED at a minimum., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds., • Adhere to and carry out all policies and procedures. There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.

Job DescriptionDescriptionSchedule: Part-time less than 16 hours per week | Varies Monday - Friday 4pm-7:30pm | Every Other Weekend 6:30am-2:30pm Department: Porter Hills Village | Dining Services Department | Health Center What You'll Do: As a Dining Server in our Health Center, you’ll play an important role in supporting residents in our skilled nursing area. Beyond serving meals, you’ll help enrich the daily lives of those we care for. Using a ticket system to ensure accuracy, you’ll prepare beverages, serve meals, engage with residents, and maintain a clean, welcoming dining environment. This role is about more than food service—it’s about creating meaningful connections and contributing to the comfort and well-being of our residents. Key Responsibilities • Watch tickets and run a tray line., • Serve meals to residents and guests with a smile and a friendly demeanor., • Take orders and ensure accuracy of orders., • Cater to special dietary requirements and restrictions., • Clear tables and maintain a clean and organized dining area. The above is a summary of the position, it in no way states or implies that these are the only duties this position will be required to perform. If selected for the position you will receive a full job description. Skills, Knowledge and Expertise • Must be a minimum of 16 years of age., • Experience in food service or as a server, preferred., • Ability to lift up to 35 pounds. Benefits • Career Growth & Development – Take your career to the next level with our tuition assistance programs and educational scholarships., • Wellness Program & Reimbursement – Prioritize your health and well-being, reimbursed $120 a year!, • Retirement Savings Plan – Secure your future with employer contributions., • Daily Pay –Instantly transfer your daily earnings., • Team Member Referral Bonus Program – Earn $500 when you bring great people to our team!, • Fresh, Local, Chef-Created Meals – Enjoy restaurant-style dining experiences., • Free Meals with Each Shift – Plus, take advantage of paid breaks during your shift #1781

Job Description The Palio, our namesake, is a celebrated Italian horse race that runs through Siena, Italy twice each year and is the inspiration for our robust food and spirits. Palio is not just a restaurant, it’s a way of life! Palio is bold, vibrant, and embodies the spirit of The Palio di Siena horse race. It is full of life, emotions and energy. Palio features authentic Tuscan-style cuisine that includes large pizzas made from our industrial gas fired stone pizza oven, bolognese, carbonara, lasagna, and many other re-invented classics prepared with freshly cut herbs from Palio’s own in-house herb garden. The wine and beverage list includes craft beer, unique hand-crafted cocktails and extensive wine and grappa lists. We prepare food from our all scratch kitchens and our head chef offers creative features with a focus on seasonal, local produce. Our mission is to consistently exceed our guest’s expectations by providing memorable dining experiences in each of our creative and distinctive restaurants. NOW HIRING: • Servers We're looking for outgoing people with great people skills who have an eye for detail and quality. High volume experience is preferred as well as the ability to work in all stations. Benefits Include: Paid time off, which begins accumulating immediately Medical benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement We are an equal opportunity employer Palio is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At Palio you can grow your career with us. This restaurant front of house job for Food Server / Waiter will focus on guest service / waiting tables in which you will be expected to provide great customer service. Mesero / Mesera roles also must interact with co-workers in a friendly and thoughtful manner in addition to other Waiters / Waitresses.

Job Description This is a full-time position At Rivertown Ridge, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Rivertown Ridge, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support, • Employee Assistance Program: Connecting our employees with resources for handling personal challenges Summary of Duties of the Server The Server works in the dining room serving meals and performing related tasks regarding meal service to senior residents. The Server must work in a manner such that dining operation is pleasant and efficient. Prepare foods according to dietary standards. Essential Functions of the Server • Administers or ability to follow written and oral directions., • Ability to communicate and relate to the community residents., • Assist in set-ups and dining room service., • Take orders and serve food in appropriate fashion., • Set-up and deliver trays upon request of chef/cook., • Bus tables and trays in the dining room and other areas as necessary., • Pour and cover beverages, assist in preparing, and covering food., • Assist in proper care and use of kitchen and dining room equipment., • Clean all work areas as directed., • Work at a steady pace to meet demands of cooks and residents., • Work cooperatively with other dining room associates to produce pleasant and efficient dining room operation., • Ability to understand and relate the menu to residents., • Ability to act as liaison between residents and food service department., • Understand and observe infections control procedures related to food service department., • Ability to follow residents’ rights policies at all times., • Ability to follow facility safety program., • Maintain neat, clean appearance, and follow appropriate dress code as directed by chef/cook., • Work scheduled shifts and demonstrate dependability., • Willingness to perform other duties and assignments as necessary. Non-Essential Functions of the Server • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience • High School Diploma or GED at a minimum., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds., • Adhere to and carry out all policies and procedures.

Job Description This is a full-time position At Rivertown Ridge, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Rivertown Ridge, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support, • Employee Assistance Program: Connecting our employees with resources for handling personal challenges Summary of Duties of the Server The Server works in the dining room serving meals and performing related tasks regarding meal service to senior residents. The Server must work in a manner such that dining operation is pleasant and efficient. Prepare foods according to dietary standards. Essential Functions of the Server • Administers or ability to follow written and oral directions., • Ability to communicate and relate to the community residents., • Assist in set-ups and dining room service., • Take orders and serve food in appropriate fashion., • Set-up and deliver trays upon request of chef/cook., • Bus tables and trays in the dining room and other areas as necessary., • Pour and cover beverages, assist in preparing, and covering food., • Assist in proper care and use of kitchen and dining room equipment., • Clean all work areas as directed., • Work at a steady pace to meet demands of cooks and residents., • Work cooperatively with other dining room associates to produce pleasant and efficient dining room operation., • Ability to understand and relate the menu to residents., • Ability to act as liaison between residents and food service department., • Understand and observe infections control procedures related to food service department., • Ability to follow residents’ rights policies at all times., • Ability to follow facility safety program., • Maintain neat, clean appearance, and follow appropriate dress code as directed by chef/cook., • Work scheduled shifts and demonstrate dependability., • Willingness to perform other duties and assignments as necessary. Non-Essential Functions of the Server • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience • High School Diploma or GED at a minimum., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds., • Adhere to and carry out all policies and procedures.

Job Description Walnut Ridge Assisted Living & Memory Care 4352 Breton Rd. SE | Kentwood, Michigan Full-Time Build the kitchen. Lead the team. Make dining one of the best parts of the day. At Walnut Ridge Assisted Living & Memory Care, a Cardinal Senior Living community, we’re looking for an Executive Chef who can lead from the front, build a strong culinary team, and create a dining experience our residents genuinely look forward to. This is not a role for someone who just wants to manage a schedule and order food. You’ll own the day-to-day culinary operation, develop the team, manage quality and cost, listen to resident feedback, and make sure the kitchen runs with consistency, cleanliness, and pride. You’ll probably love this role if you like to: • Lead a kitchen instead of simply work in one, • Build and develop a team, • Create structure, standards, and accountability, • Deliver great food consistently, • Hear directly from residents about what they love and what can be better, • Balance quality with food cost, inventory, waste, and budget discipline, • Jump in and cook when the team needs you, • Partner across departments to make events and special occasions feel special, • Take ownership when something is not working and fix itWhat You’ll Own As Executive Chef, you’ll oversee the full dietary operation at Walnut Ridge, including: • Leading, scheduling, coaching, and developing dietary staff, • Hiring, onboarding, training, and performance management, • Daily kitchen and dining room operations, • Food quality, resident satisfaction, and meal service, • Inventory, ordering, par levels, and cost control, • Food safety, sanitation, labeling, rotation, and temperature logs, • Menu posting and required dietary documentation, • Special diets and resident nutritional needs, • Cleaning schedules and kitchen organization, • Special events, activities, and community functions, • Resident feedback and continuous improvement, • Pre-shift meetings and team communication, • Stepping in as Cook or Dietary Aide when needed The expectation is simple: Run a disciplined kitchen, build a strong team, and create a dining experience residents can count on. What We’re Looking For We’re looking for someone who brings both culinary experience and leadership presence. Required: • High school diploma or equivalent, • At least 18 years old, • ServSafe certification, • Strong knowledge of kitchen sanitation and food safety, • Familiarity with commercial kitchen equipment, • Ability to lead, supervise, and hold a team accountable, • Strong organization and communication skills Preferred: • 5+ years of food preparation experience, • Previous culinary leadership or supervisory experience, • Experience managing food cost, ordering, and budgets, • CDM or Associate Degree in Culinary Arts, • Senior living, healthcare, hospitality, or high-volume food service experience, • Basic computer skillsWhat We Offer ???? Weekly Pay ???? Competitive compensation with annual merit opportunities ???? Medical, Dental & Vision Insurance ????️ Voluntary benefits including life insurance and short-term disability ???? Paid Time Off ???? Paid Holidays ???? 401(k) with Company Match ???? Opportunities to grow with Cardinal Senior Living Why Walnut Ridge? At Cardinal Senior Living, our mission is to provide dignity, safety and care to our elderly residents. Food is a huge part of that experience. Meals create routine. They create connection. They give residents something to look forward to. The Executive Chef at Walnut Ridge has the opportunity to shape that experience every single day. If you’re the kind of culinary leader who wants to build a team, raise standards, own the operation, and create food people are excited to sit down for, we’d love to meet you. Apply today and help us raise the standard for dining at Walnut Ridge Assisted Living & Memory Care.

Job Description Here at The Chop House, a Mainstreet Ventures restaurant, our mission is to consistently exceed guest expectations by providing memorable dining experiences in creative and distinctive restaurants. NOW HIRING FULL & PART-TIME: • PASTRY COOKS Come Join Our Great Team! If you have a real commitment to high standards, let's talk! Benefits Include: Paid time off, which begins accumulating immediately Medical benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement An equal opportunity employer. The Chop House (MSV) is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At The Chop House (MSV) you can grow your career with us. We offer great restaurant culinary careers for pastry cooks (concinero / cocinera / pastelero / pastelera) who have back of house preparation, baker, cooking, chef / kitchen experience in a high volume restaurant environment.

Job Description Executive Chef StoryPoint Wyoming Position Summary: The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: • Bachelor’s degree or related culinary degree., • Certified Executive Chef preferred., • Minimum four years of industry and culinary management experience., • Upscale dining experience required., • Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills., • Must have previous experience and proficient with menu development and pricing., • Must have experience in all Microsoft Office applications required., • Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: • Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback., • Establish presentation techniques and ensure quality standards., • Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews., • Develop Sous Chef and Lead Cook to take on additional leadership and management duties., • Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency., • Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas., • Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques., • Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests., • Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer #SP2 #SPG2

Job Description About Sara Lee Frozen Bakery Sara Lee desserts have always stood for incredible flavor and superior value in the frozen food aisle and away from home markets. For the first time in over 60 years, Sara Lee is operating independently as Sara Lee Frozen Bakery, a collection of top brands united in quality and innovation, including Sara Lee®, Chef Pierre®, Bistro Collection®, Superior on Main® and Cyrus O’Leary’s®. Sara Lee Frozen Bakery is proud to take these iconic brands into a new era and to continue the evolution that transformed one small Chicago bakery into an American institution. Using carefully sourced ingredients and time-honored recipes, the company is committed to making life’s moments a little sweeter, putting its customers first and discovering new ways to make everyone’s favorite foods even better. Working for Sara Lee Our vision is to be the world’s most beloved bakery by creating irresistible foods, growing with our customers, and delivering value for all. We believe that each of us has unique points of difference and experience to offer. We will achieve success through collaboration and innovation in an environment where employees feel empowered to execute with speed. Summary: The Sara Lee Frozen Bakery Engineering/CI Internship program will provide the opportunity for an intern to hone analytical and strategic thinking skills while working on immersive and challenging projects. This is a 10-week summer program that seeks to help you develop an understanding of the food industry, learn about our company and its operations and appreciate how each discipline and department contributes to the success of our products and customer partnerships. You will have exciting professional and social engagement activities throughout the summer that provide the opportunity to work with senior leaders and network with your intern peers. Essential Duties and Responsibilities • Contribute to a multitude of projects that emerge in a fast-paced environment including but not limited to continuous improvement, digital systems, equipment operation projects, and the final summer presentation project for the senior leadership team., • Assist with maximizing true equipment capability while driving process for consistency., • Work directly with operators to capture best practices and procedures for long term effectiveness. Create Standardization documents of best practices., • Project management: Undertake 2 CI project start to finish to develop and implement efficiency gains., • Redzone Utilization – Assist in development of the learning module tools and converting manual tracking for floor data to digital systems for maximization of Redzone utilization. The position responsibilities outlined above are not to be construed as all encompassing. Other duties and responsibilities may be required and/or assigned as necessary. Education and Skill Requirements: • Current student, • Education curriculum focused on a degree relevant to the position applied for (Engineering, Business, Operations Management.), • An overall GPA of 3.0 or higher (4.0 scale)., • Strong MS Office skills including advanced Microsoft Excel Skills, • Strong communication skills with the ability to interface effectively with key stakeholders at every level of the business, • Self-starter with the ability to work independently, • Experience working in cross functional teams, • Ability to work onsite in our Traverse City, MI Plant Available positions: • Co-Op, Part-Time (January-June 2027), • Summer Internship, Full-Time (June-August 2027) Sara Lee Frozen Bakery provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Job Description Salary: $65,000- $75,000 Other Forms of Compensation: Bonus + Benefits offered 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 This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation in a skilled nursing, senior living community. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Possesses a passion for sustainability Preferred Qualifications: • Must have a working knowledge of HACCP, • PREFER senior living or healthcare experience, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus 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) 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonLiving.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Req ID: 1552909 Morrison Living JON DAVIS [[req_classification]]

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking Campus Executive Chef at Eastern Michigan University in Ypsilanti. You will be the lead culinarian within our dining programs and catering. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities • Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards., • Complete and implement daily production worksheets and waste log sheets., • Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices., • Ensure the implementation of culinary standards, including recipe compliance and food quality., • Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed., • Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities., • Forecast annual food and labor costs and monitor actual financial results., • Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention., • Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications • A.S. degree or equivalent experience., • Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training., • Experience in high-volume, hands-on foodservice operations., • Must be experienced with computers., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education 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. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1579998 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description The Executive Chef will assist with pre-opening projects and upon opening will be responsible for the success of the culinary operations of the restaurant, first and foremost fostering and developing an extraordinary team culture. The Executive Chef will be a dynamic self-starter, responsible for menu planning, financial management, execution of exemplary guest experience, and continuous training, development and accountability of the team, aimed to motivate and deliver best-in-class teamwork and hospitality. This hands-on executive management role provides a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth execution of day-to-day operations and scheduled events. We are seeking passion, skill and commitment! REQUIRED EXPERIENCE AND QUALIFICATIONS: An inspiring, influential, hands-on leader who has proven skills rallying a team to achieve its highest potential and then driving it to the next level Proven experience as an Executive Chef or similar executive role Experience in planning and budgeting Acute financial management skills Knowledge of business process and functions (finance, budgeting, food cost, procurement, etc.) Experience managing payroll and schedules Strong analytical ability Effective verbal and written English communication skills Strong interpersonal skills with the ability to establish cooperative working relationships Outstanding organizational and leadership skills Problem-solving aptitude Proven record of effective conflict resolution and service recovery Excellent professional presentation Experience with restaurant openings, hiring, training, and maintaining ongoing operational excellence Thrives in a fast-paced, dynamic work environment with the ability to manage multiple tasks simultaneously Comfortable with dealing with the media, public speaking, and VIP groups Familiar with sanitation procedures, as well as standard food and beverage equipment maintenance Flexibility to work evenings, weekends and holidays Bachelor’s degree in a related field or an equivalent combination of education and experience Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.

Job DescriptionCompany Overview Fixins Soul Kitchen seeks to redefine the American soul food experience. We are full-service restaurants that uniquely combine traditional soul food with outstanding service and hip, energetic dining environments. Founded by former NBA All Star Kevin Johnson and his wife, Michelle, Fixins’ menu is rooted in the Southern recipes passed down through generations from Kevin’s family and friends. Established in 2019 with the flagship store in the Oak Park neighborhood of Sacramento, CA, Fixins is rapidly expanding. With additional current locations in Los Angeles (at the Staples Center), Tulsa (Black Wall Street), Detroit (Harmonie Park) and 6 new stores planned to open in the in next 2 years, we are seeking team members at all levels to join us in our goal of becoming the largest Black owned restaurant group in the nation. Position Summary We’re seeking a skilled and motivated Kitchen Manager to lead our back-of-house operations and ensure a smooth, high-quality dining experience for every guest. In this role, you'll oversee daily kitchen activities including food preparation, cooking, inventory management, and adherence to health and safety standards. Your leadership will be key in guiding our kitchen staff to consistently deliver delicious, timely meals that meet our quality standards. The ideal candidate is a confident team leader with a strong culinary background, excellent organizational skills, and a passion for creating a positive kitchen culture. Key Responsibilities • Manage kitchen staff and coordinate food orders, • Supervise food prep and cooking, • Check food plating and temperature, • Establish portion sizes, • Order food supplies and kitchen equipment, as needed, • Maintain all kitchen equipment in good working order, • Train kitchen staff on prep work and food plating techniques, • Store food products in compliance with safety practices, • Keep weekly and monthly cost reports, manage food costs in line with company goals, • Maintain sanitation and safety standards in the kitchen area, • Set and maintain pars, • Minimize food waste, • Consistently manage staff to higher levels of productivity and efficiency Qualifications, • Proven work experience as a Kitchen Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work evenings, weekends, and holidays as required., • Passion for hospitality and a desire to grow within the industry., • Certification from a culinary school or a degree in Restaurant Management is a plus., • Must have a Food Handler’s Card and Responsible Beverage Service (RBS) Certification if required by law (Certifications differ per state) Work Environment & Physical Requirements, • Ability to lift and carry up to 25 lbs, • Frequent standing, walking, bending, and reaching, • Exposure to hot surfaces, kitchen equipment, and potential allergens Final pay will be based on experience, qualifications, and applicable local wage laws. Employee meal discounts Health benefits (for full-time employees) Career growth and advancement opportunities. Fixins Soul Kitchen is an equal opportunity employer and is committed to creating a diverse and inclusive workplace. We do not discriminate based on race, color, religion, national origin, ancestry, sex, gender identity or expression, sexual orientation, pregnancy, marital status, age, disability, genetic information, military or veteran status, or any other characteristic protected by applicable federal, state, or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Executive Chef - Specialty Restaurant- --Royal Oak, MI $80-85,000 plus bonus, 5 day week. We are searching for a hands-on Restaurant Chef (Foodie) who would enjoy working for a new 70 seat restaurant (scratch kitchen) with a very popular bar. Will lead a team of culinary professionals who will appreciate a creative working Chef. Dinner only operation. Ideal candidates will have: • Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or similar level culinary school, • Scratch Kitchen Manager, Sous Chef, or Executive Chef experience, • Expertise in ordering, inventory management, labor management, and scheduling, • Experience in menu development and menu costing, • Experience creating and managing the back of house budget, • ServSafe Certification Benefits: • Health benefits, • Paid vacation Forward resume to Ben Schwartz Ben Schwartz | President | Harper Associates www.harperjobs.com Hotel | Restaurant | Country Club | Food Service| Private Service Placement Specialists \nCompany Description Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients’ needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from. Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients’ needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from.

Job Description Director of Culinary / Corporate Executive Chef Reports To: Chief Executive Officer Location: Southeast Michigan (on-site, with regional travel) Type: Full-Time, Exempt The Opportunity A beloved, decades-old pizza brand with a multi-unit restaurant group and a national frozen retail line is hiring one culinary leader to own both businesses. You'll protect a signature recipe, build what's next and make it repeatable, from the test kitchen to the restaurant line to a co-manufacturing plant. What You'll Own • Recipes and standards. Own the gold standard for dough, sauce, cheese, bake and portioning. Document, train and audit it across restaurants and retail product., • Menu development. Lead new items, LTOs and catering from idea to launch, partnering with operations and marketing., • Frozen product development. Take products from bench to shelf: formulation, gold standards, plant trials and first-production sign-off with the co-manufacturer. This is a hands-on role, not managing outside resources., • Quality. Run regular quality checks in restaurants and on retail product, and fix drift at the source., • Food cost. Partner with purchasing and finance on recipe costing, pricing and ingredient or supplier changes., • Training and food safety. Build kitchen training and certification, and support allergen, nutrition and labeling accuracy. What You Bring • 8+ years in professional kitchens, including 3+ years as Executive Chef, Corporate Chef or Culinary Manager in a multi-unit restaurant company, • Hands-on bench-to-production experience with a co-manufacturer or plant (scale-up, specs, plant trials), • Strong knowledge of dough, fermentation, baking and cheese; pizza or bakery experience is a strong plus, • A track record of launching menu items across multiple locations, • Recipe costing and food cost management, • ServSafe Manager certification (or ability to obtain it), plus working knowledge of HACCP, allergens and labeling, • Comfort training line cooks, presenting to retail buyers and talking margins with finance Preferred: a degree in Food Science or a related field, CRC or CCS certification, frozen or CPG retail experience, and heritage-brand experience. Why This Role • An iconic brand with deep regional loyalty, • A seat at the leadership table, working directly with the CEO, • Two growing businesses with one standard behind both, • Competitive pay, bonus and benefits

Job Description The Baker/Pastry Chef at LeRouge Boulangerie produces artisan breads, viennoiserie, cakes, plated desserts, retail pastries, and cookies while supporting consistent, high-quality bakery production. This role reports to the Bakery Manager and contributes to efficient, safe, and precise daily operations. Responsibilities • Produce artisan breads and viennoiserie., • Prepare cakes, plated desserts, retail pastries, and cookies., • Mix and handle doughs according to production requirements., • Execute recipes with accuracy and consistency., • Scale ingredients precisely., • Operate ovens and monitor baking processes., • Decorate pastries and finished desserts., • Perform quality control and follow food safety practices. Preferred Qualifications • 3+ years of experience in baking and pastry production.\nCompany Description LeRouge Boulangerie Open 7 Days a Week 8am- 3pm LeRouge Boulangerie\nOpen 7 Days a Week \n8am- 3pm

Job Description Create Exceptional Dining Experiences That Make Every Day Special Are you a passionate culinary leader who believes great food has the power to bring people together? Do you enjoy mentoring a team, creating delicious meals, and making a meaningful impact in the lives of seniors? If so, we’d love to meet you! Our senior living community is seeking an experienced Executive Chef to lead our culinary department. This is more than a restaurant job—it’s an opportunity to create memorable dining experiences for residents who call our community home. What You’ll Do · Lead and inspire the culinary team in preparing exceptional, restaurant-quality meals. · Ensure the highest standards of food quality, presentation, sanitation, and safety. · Manage food and labor costs while maintaining budget goals. · Recruit, train, coach, and develop kitchen staff. · Collaborate with leadership, nursing, and life enrichment teams to accommodate resident preferences, and community events. · Oversee inventory, purchasing, and vendor relationships. · Maintain compliance with all local, state, and federal food safety regulations. What We’re Looking For · Proven leadership experience as an Executive Chef, Executive Sous Chef, or Culinary Director. · Experience in senior living, healthcare, hospitality, country clubs, or upscale dining preferred. · Strong knowledge of food safety and sanitation standards. · Excellent leadership, communication, and organizational skills. · Passion for creating outstanding dining experiences. · Ability to thrive in a fast-paced environment while leading by example. Why You’ll Love Working With Us · Competitive salary · Performance bonus opportunities · Health, dental, and vision insurance · Paid time off and holidays · 401(k) with company match (if applicable) · Supportive leadership team · The chance to make a meaningful difference in the lives of seniors every day Join Our Team! At our community, meals are more than nourishment—they’re one of the highlights of our residents’ day. We believe exceptional dining creates joy, builds community, and enhances quality of life. If you’re an experienced culinary professional who takes pride in leading a team and delivering outstanding food with heart, we’d love to hear from you. Apply today and help us create dining experiences our residents look forward to every day!

Job DescriptionDescription: About the Opportunity An exciting new, chef-driven restaurant is opening in Grosse Pointe, Michigan this fall, and we're seeking an accomplished Executive Chef to lead the culinary vision from pre-opening through daily operations. This is a rare opportunity to build a kitchen team from the ground up, influence menu development, establish systems and culture, and help launch one of the area's most anticipated restaurant openings. We're looking for a hands-on culinary leader with a passion for seasonal ingredients, exceptional execution, and creating memorable dining experiences rooted in Western European cuisine. What You'll Do • Lead all back-of-house operations from pre-opening through ongoing service, • Recruit, hire, train, mentor, and develop a high-performing culinary team, • Execute and evolve menus inspired by Italian, French, Spanish, and broader Western European traditions, • Maintain exceptional standards for food quality, consistency, and presentation, • Build recipes, prep systems, station organization, and kitchen SOPs, • Manage food, labor, and operating costs while achieving financial goals, • Oversee purchasing, inventory, vendor relationships, and receiving, • Ensure compliance with all health, sanitation, and safety standards, • Foster a positive, respectful, and accountable kitchen culture, • Collaborate with ownership and leadership on seasonal offerings, special events, and business initiatives Compensation & Benefits • $100,000–$120,000 base salary, • Performance-based bonus program, • Comprehensive benefits package, • Paid time off, • Opportunity to lead a high-profile restaurant opening, • Long-term growth with an expanding hospitality group If you're ready to lead the culinary program for an exciting new restaurant opening and bring a modern interpretation of Western European cuisine to Grosse Pointe, we'd love to hear from you. Requirements:Qualifications • 5+ years of Executive Chef or Executive Sous Chef experience leading high-volume culinary teams, • Demonstrated experience managing, mentoring, and developing kitchen staff, • Strong background in Western European cuisine, including significant experience with Italian, French, and Spanish cooking, • Experience with scratch kitchens and seasonal menu development, • Strong financial acumen, including food cost, labor management, purchasing, and inventory controls, • Excellent leadership, communication, and organizational skills, • Ability to thrive in a fast-paced, opening environment and lead by exampleWhat We're Looking For The ideal candidate is: • A collaborative leader who inspires and develops people, • Passionate about hospitality and culinary excellence, • Calm, organized, and solutions-oriented under pressure, • Detail-driven without losing sight of the guest experience, • Excited to build something special from day one

Job Description Kitchen Team Members – Multiple Positions Available! Love food? Enjoy working with a great team? Looking for a place where you can grow your skills and build a career? Plum Market is hiring for multiple Kitchen positions! We are looking for motivated, dependable Team Members who are passionate about food, hospitality, and creating an exceptional Guest experience. Current opportunities may include: Sous Chefs • Production Cooks • Dishwashers • Front of House Team Members Whether you are an experienced culinary professional or looking to get started in the foodservice industry, we have opportunities for a variety of experience levels. Who you are You enjoy being part of a fast-paced, team-oriented environment and take pride in doing great work. You are dependable, positive, and willing to jump in where needed. You care about quality, cleanliness, and providing excellent service to every Guest. You may already have culinary or foodservice experience, or you may simply be ready to learn and grow with a team that will support you. What you will bring • A positive attitude and strong work ethic., • A passion for food, hospitality, and Guest service., • Dependability and a willingness to learn., • The ability to work well with others in a fast-paced environment., • Attention to cleanliness, organization, and food safety., • Flexibility to work a schedule that may include evenings, weekends, and holidays., • Previous culinary, restaurant, foodservice, or Guest service experience is a plus, but not required for every position., • Culinary leadership experience is preferred for Sous Chef opportunities. What you will do Your responsibilities will depend on the position you join: Sous Chef Help lead daily Kitchen operations while supporting food preparation, production, quality standards, food safety, Team Member development, and an exceptional Guest experience. Production Cook Prepare and cook fresh, high-quality food while following recipes, production standards, sanitation procedures, and food safety guidelines. Dishwasher Keep the Kitchen running smoothly by maintaining clean dishes, utensils, equipment, and workspaces while supporting a clean and organized environment. Front of House Team Member Create a welcoming experience for our Guests by assisting with food service, order fulfillment, maintaining service areas, and providing friendly, knowledgeable service. At Plum Market, every Team Member has an important role in creating the high-quality food and service our Guests know and love. Ready to join our Kitchen team? Apply today! We would love to learn more about you and find the Plum Market opportunity that best fits your experience and interests. This version is broader and more welcoming, which should help the posting attract applicants who may not search for one specific kitchen title.

Job Description Are you a Kitchen Mastermind? Do you have a passion for creating fresh, homemade, and high-quality dishes that leave guests wanting more? Then we want you to join our team as our Kitchen Manager in Detroit, MI! Our brand is all about providing uncompromised excellence and making our guests and their dining experience the heart and passion of everything we do. We take pride in delivering the greatest degree of hospitality to each and every guest, ensuring they leave with full bellies and happy hearts. As our Kitchen Manager, you will be responsible for maintaining consistent execution of all back-of-house systems and ensuring profitability through quality training, coaching, and follow-through. Your knowledge of kitchen operations will be put to the test as you oversee manage all stations and ensure line quality standards. You will also need to have a good understanding of front-of-house operations to ensure smooth coordination between the kitchen and dining room. Responsibilities: • Maintain consistent execution of all back-of-house systems, • Ensure profitability through quality training, coaching, and follow-through, • Oversee Expo, Smokehouse, prep, and line quality standards, • Utilize knowledge of kitchen operations, • Understand front-of-house operations for smooth coordination between kitchen and dining room Requirements: • 1+ years of management experience required., • 1+ years of full-service restaurant management experience required., • 1+ years of BOH experience required., • 1+ years of scratch kitchen cooking experience, • Knowledge of inventory and budgeting required., • Chef experience preferred. Benefits: • Competitive pay with bonus program, • Medical, telemedicine, dental, and vision insurance, • HSA, FSA, and Dependent Care FSA, • Company-paid short-term and long-term disability insurance, • Generous PTO and Sick Hours But that's not all! We also offer a fast-paced work environment, fun and engaging workplace, opportunities for internal growth and promotions, and the chance to be part of a great team! Join our team and take pride in delivering hand-crafted food and friendly service to our guests. Apply now to be our next Kitchen Manager in Detroit, MI and be a part of something special! As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, we have your consent to communicate via SMS text message moving forward. Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP.

Job Description With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Seasonal Chef Instructor at Sur La Table, you are the in-store expert and advocate for the culinary arts, with a specialty in savory cooking, pastry and baking, or both. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor plays a key role in inspiring a love for cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging culinary instruction. Key Responsibilities Customer Experience & Brand Representation • Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty., • Deliver exceptional in-store culinary experiences through savory, pastry, and baking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality., • Communicate technical cooking concepts, savory techniques, and pastry skills in a clear, encouraging, and approachable manner., • Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance • Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class., • Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates., • Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support • Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations., • Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations., • Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance • Ensure compliance with food safety standards, local health codes, and sanitation regulations., • Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment., • Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses., • May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions., • Ensure store safety and cleanliness, addressing any maintenance needs promptly., • Adhere to applicable wage and hour laws. Accurately record time worked according to SLT Policy., • Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements • Ability to communicate verbally and work cooperatively with associates and customers., • Ability to remain standing for up to 4 hours at a time., • Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor., • The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose., • Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment., • Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques., • Ability to lift and/or move merchandise weighing up to 50 lbs., • Ability to ascend/descend ladders to retrieve and/or move merchandise., • Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work., • Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs., • Regular and predictable attendance with the flexibility to adjust class assignments based on demand., • Ability to work in a variable kitchen environment including but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience • Must be 21 years of age or older at the time of employment., • A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education., • Demonstrated proficiency in savory cooking, pastry and baking, or both., • 1-2 years of kitchen operations experience., • Valid Food Manager Certification., • Excellent communication, problem-solving, and decision-making abilities., • Passion for community engagement and providing exceptional customer experiences., • Proficiency in Microsoft Office Suite.Associate Perks Perks Include: 401K after 90 days; must be 21 years of age Employee Discount This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: The Corporate Chef sets and protects the culinary standard across every community in the Parallel Management Group portfolio. This role designs menus that residents look forward to, meet clinical and regulatory requirements, and hit food-cost targets. The Corporate Chef trains and supports community culinary teams, leads new openings and transitions, and acts as the company's subject-matter expert on all things food. Key responsibilities Menu development and culinary standards • Develop, test and roll out seasonal cycle menus for all dining venues, including restaurant-style, bistro, room service and memory care dining. • Write standardized recipes with yields, portion sizes, allergens and nutrient data in the menu management system [e.g., MealSuite, Computrition]. • Build menus that honor resident preferences, cultural traditions and holidays, using resident food committee feedback and satisfaction surveys. • Set plating, presentation and hospitality standards, and audit them during community visits. Nutrition and therapeutic diets • Partner with Registered Dietitians to extend every menu into therapeutic diets (cardiac, diabetic, renal, low sodium) and texture- modified diets that follow IDDSI levels. • Create dignified, appealing options for residents with dysphagia, dementia or reduced appetite, including finger foods and fortified items. • Make sure menus meet state assisted living regulations and, where applicable, CMS requirements for skilled nursing. Training and team development • Train community chefs and cooks on recipes, techniques, food safety and new menu launches, on-site and through recorded content. • Mentor community Executive Chefs and build a bench for future culinary leaders., • Help recruit and interview culinary leaders across the portfolio. Food safety and compliance • Set food safety and sanitation policies that meet the FDA Food Code, state and local health codes, and HACCP principles., • Conduct kitchen audits and mock inspections, and coach teams to close gaps before state surveys., • Keep allergen and diet-order procedures current to prevent resident harm. Financial performance and purchasing • Hold communities to raw food cost targets of [$X.XX per resident day] and help them recover when costs run high., • Work with the group purchasing organization (GPO) and broadline distributors [e.g., Sysco, US Foods] on the order guide, product specs and contract compliance. • Evaluate new products, run cuttings and tastings, and look for savings that don't lower quality. Openings, transitions and special projects • Lead culinary setup for new communities and acquisitions: kitchen design input, equipment lists, menus, hiring and opening training. • Stabilize communities in transition, stepping in as interim chef when needed., • Support marketing and sales with signature events, tastings for prospective residents and family events., • Stay current on senior dining trends and bring new ideas to the dining program. Requirements: Qualifications Required • Culinary degree from an accredited program, or equivalent professional experience., • 8+ years of progressive culinary experience, including 3+ years as an Executive Chef., • 2+ years in multi-unit or corporate culinary leadership., • Experience in senior living, healthcare, hospitality or contract food service., • ServSafe Manager certification, or ability to earn it within 90 days of hire., • Working knowledge of therapeutic diets, texture-modified diets and IDDSI., • Valid driver's license, reliable transportation and ability to travel overnight. Preferred • Certified Dietary Manager (CDM, CFPP) or ACF certification such as Certified Executive Chef (CEC)., • Experience opening new communities or integrating acquisitions., • Familiarity with state assisted living rules and CMS long-term care dining requirements., • Experience with menu management software and GPO purchasing programs., • Bilingual English/Spanish. Skills • Creative, scratch-cooking chef who can cook for scale without losing quality., • Teaches clearly and builds confidence in cooks with a wide range of skill levels., • Reads P&Ls and manages food cost, labor and inventory., • Communicates warmly with residents, families and community leaders., • Organized enough to run several communities and projects at once., • Comfortable with Microsoft Office or Google Workspace. Physical requirements and work environment: • Stand and walk for 8+ hours in commercial kitchens., • Lift and carry up to 50 lbs., • Work safely around heat, open flame, sharp tools, wet floors and cleaning chemicals., • Travel by car and air, often with overnight stays; flexible hours including some evenings, weekends and holidays.

Job Description The Palio, our namesake, is a celebrated Italian horse race that runs through Siena, Italy twice each year and is the inspiration for our robust food and spirits. Palio is not just a restaurant, it’s a way of life! Palio is bold, vibrant, and embodies the spirit of The Palio di Siena horse race. It is full of life, emotions and energy. Palio features authentic Tuscan-style cuisine that includes large pizzas made from our industrial gas fired stone pizza oven, bolognese, carbonara, lasagna, and many other re-invented classics prepared with freshly cut herbs from Palio’s own in-house herb garden. The wine and beverage list includes craft beer, unique hand-crafted cocktails and extensive wine and grappa lists. We prepare food from our all scratch kitchens and our head chef offers creative features with a focus on seasonal, local produce. Our mission is to consistently exceed our guest’s expectations by providing memorable dining experiences in each of our creative and distinctive restaurants. NOW HIRING: • KITCHEN SUPERVISOR We're looking for an experienced back of house employee who is proficient in all kitchen positions including prep, general utility duties, and line cook functions. This position will also work closely with the Chef to assist and oversee any other duties deemed necessary to aid in executing our mission statement. Benefits Include: Paid time off, which begins accumulating immediately Medical and Dental benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement An equal opportunity employer. Palio is a well established, full service restaurant that has growth opportunities for team members in a full service casual dining restaurnat company. Grow your career with us. In this Kitchen Supervisor role, you will support restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job DescriptionDescriptionThe Executive Chef is responsible for manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Working offsite events, scheduling, training, writing plans for large events, and visiting events to insure quality. Essential Duties and Responsibilities • Responsible for execution of Breakfast, Lunch, and special events., • Conduct daily line checks/check food items for quality before each meal service., • Communicate to the staff any issues with food and service and continuous improvement., • Manage culinary team ensuring completeness and accuracy of work; Sous Chef, Cooks and Dishwasher staff., • Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus., • Oversee menu testing, prototyping and recipe compliance and generation., • Complete weekly production sheets., • Complete weekly schedule needs and forecasting for culinary production and events., • Manage cleanliness of the kitchen., • Oversee culinary staff development, training and team building plans., • Manage the inventory and ordering process., • Assist General Manager in achieving financial goals through managing food cost., • Attend regular culinary Management meetings., • Provide leadership as a working manager., • Participates in the interview, selection and assessment of talent., • Sets performance expectations, work hours and manages delegation of responsibility., • Provides coaching, training, and development opportunities., • Resolves employee concerns, escalated issues, and grievances., • Assist General Manager with conducting Annual Employee Evaluations. Other (Non-Essential) Duties and Responsibilities:, • Additional projects and assignments as needed., • Provide leadership as a working manager at events., • Develop training programs and materials. Supervisory Responsibilities:, • Participates in the interview, selection and assessment of talent, • Sets performance expectations, work hours and manages delegation of responsibility., • Makes hiring, firing, and promotional decisions., • Provides coaching, training, and development opportunities., • Resolves employee concerns, escalated issues, and grievances. Job Requirements • Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable., • Five or more years culinary experience required, large kitchen strongly preferred., • Prior management experience strongly preferred., • ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program, • Advanced Knowledge of food preparation practices, • Ability to prepare wide range of culinary offerings, • Ability to teach/train other Grand Performers how to execute food preparation, • Must possess excellent computer skills, • Requires good communication skills, both verbal and written, • Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance., • Ability to maintain and build relationships with existing and potential clients as well as industry contacts, • Must have great computer skills Benefits We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that. • Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program., • Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events. #LI-SH1

Job DescriptionKarman is a fast-growing NVIDIA-backed AI company enabling AI data centers to dynamically orchestrate power and unlock more compute capacity from existing energy infrastructure. For over a decade, we have applied AI to the electric grid — bringing real-time visibility and power-flow control to complex energy infrastructure. Our Karman platform, built on a custom NVIDIA module, brings that same capability to AI data centers, giving operators a way to better use the power already available to them. The Senior Network & Systems Engineer is responsible for owning Tier 3 IT support, network infrastructure, and systems administration across Utilidata’s Ann Arbor headquarters and remote environments. This is a hands-on senior individual contributor role—not an architecture position—focused on resolving complex technical issues, maintaining reliable network and systems infrastructure, and supporting the security posture of the organization. This role enables the Director of IT & Security Operations to focus on strategic planning, policy implementation, and security governance, and ensures that R&D engineers can dedicate their time fully to product development. This position is based onsite at our company headquarters in Ann Arbor, Michigan, with flexibility for occasional remote work. Candidates will be expected to collaborate cross-functionally with remote teams based across the country. Responsibilities • Serve as the Tier 3 escalation point for complex IT issues across networking, servers, endpoints, and identity systems, • Design, implement, and maintain LAN/WAN, wireless, firewall, and VPN infrastructure, • Manage network segmentation, VLAN configuration, routing protocols, and SD-WAN solutions, • Monitor network performance and system availability; proactively identify and resolve issues before they cause impact, • Troubleshoot and resolve advanced operating system, application, and infrastructure incidents, • Manage and maintain on-premises and cloud infrastructure, including servers, switches, and access control systems, • Provide on-site support for the Ann Arbor Innovation Lab, including rack-and-stack, cabling, and low-level hardware configuration, • Support data center operations including server provisioning, storage, and compute resource management relevant to Karman platform deployments, • Support security monitoring, incident detection, and alert triage in coordination with the Director of IT & Security Operations, • Assist with endpoint detection, log review, and vulnerability management within established security tooling, • Contribute to the development and enforcement of IT security policies and access control standards, • Support SOC coordination on security incident triage and response as needed, • Manage user onboarding and offboarding workflows including identity provisioning, access management, and device setup, • Absorb IT and administrative tasks currently managed by R&D engineers, • Support procurement, hardware asset lifecycle management, and inventory tracking, • Contribute to documentation of operational runbooks, network diagrams, troubleshooting guides, and system procedures, • Support change management processes, coordinating on network, firewall, and access control changes Minimum Qualifications • 5+ years of hands-on experience in network engineering, IT infrastructure, or systems administration in production environments, • Deep networking expertise, including routing, switching, firewalls, VLANs, and network security, • Proven ability to resolve Tier 3 issues independently across network, server, and endpoint environments, • Experience supporting physical data center or lab environments, including low-level hardware support, • Solid understanding of system monitoring, log management, and troubleshooting methodologies, • Experience with identity and access management platforms (JumpCloud preferred), • Comfortable operating in a fast-paced, small-team environment where scope evolves and self-direction is expected Enhanced Qualifications (Nice to Have) • Security background or SOC familiarity; relevant certifications such as CCNA, CompTIA Security+, or CISSP are a plus, • Familiarity with security frameworks such as NIST, CIS benchmarks, or SOC 2 controls, • Experience with SIEM platforms (Splunk, Sentinel, or similar), • Exposure to high-performance computing, AI infrastructure, or GPU-based systems, • Experience with configuration management or automation tools (Ansible, Puppet, Chef, or similar), • Experience administering developer and infrastructure platforms such as GitHub, Tailscale, or NetBox Salary Range: $125,000 to $155,000 base compensation depending on experience plus stock options. Salary will be commensurate with an individual's skills, training, years of experience, and in line with internal compensation bands. Location: This position is based onsite at our company headquarters in Ann Arbor, Michigan, with flexibility for occasional remote work. Our Commitments: Karman values the diversity of our team. We provide equal employment opportunities without regard to race, color, religion, creed, sex, gender, sexual orientation, gender identity or expression, national origin, age, physical disability, mental disability, medical condition, pregnancy or childbirth, sexual orientation, genetics, genetic information, marital status, or status as a covered veteran or any other basis protected by applicable federal, state and local laws. We are committed to: • Creating a diverse and inclusive workplace that is welcoming, supportive, affirming and respectful, • Empowering employees to solve problems and work together to make a difference, • Providing mentorship and growth opportunities as part of a collaborative team, • A flexible work environment with flexible paid time off, • Competitive compensation and benefits, including health, dental, vision, and employer-match 401k Powered by JazzHR P8hdkdNTjV

Job Description At Slurping Turtle, we strive to create a fun, team-oriented environment and offer room for growth within the company. We are currently looking for hard working, serious, experienced Sushi Cooks. Our Sushi Cook positions require strong communication skills, an appreciation for great food, and a focus on quality. Being a team player and having a great attitude is a must. Applicants should have minimum 2 years of sushi experience in a professional environment. The position will require the following abilities: • Proper knife skills and usage, • Works clean and uses proper food safety protocol, • Able to communicate with the Head Chef and Management on a daily basis, • Properly dress and wear a clean uniform, • Ability to work on your feet for long periods of time, • Able to follow direction and execute recipes and daily tasks, • Ability to lift up to 20 LBS, • SaveSerf or Food Handling certification preferred but not required Job Responsibilities: • Rolling and cutting Maki, and making Nigiri, • Working and preparing your designated station for the upcoming shift, • Work as a team member assisting your co-workers to prepare for the upcoming shift, • Cutting, shopping and slicing proteins and vegetables, • Fish Processing Job Types: Full-time, Part-time Benefits: • Dental insurance, • Health insurance, • Vision insurance Work Location: In person \nCompany Description Slurping Turtle introduces a culinary twist on traditional Japanese ramen and sushi dishes by blending the culture and palate of Japan with the spirited personalities of the chefs in our kitchen. Originally opening the concept in Chicago in 2011 and expanding to Ann Arbor in 2014, Slurping Turtle combines unique ingredients, recipes and presentation in addition to making homemade ramen noodles in house. The turtle symbolizes longevity and good luck in Japanese culture. While enjoying ramen, you are encouraged to slurp your noodles as a polite gesture of enjoyment. The Slurping Turtle is a sign of the harmonious relationship we strive to create with our food and our guests. Slurping Turtle introduces a culinary twist on traditional Japanese ramen and sushi dishes by blending the culture and palate of Japan with the spirited personalities of the chefs in our kitchen. Originally opening the concept in Chicago in 2011 and expanding to Ann Arbor in 2014, Slurping Turtle combines unique ingredients, recipes and presentation in addition to making homemade ramen noodles in house.\n\nThe turtle symbolizes longevity and good luck in Japanese culture. While enjoying ramen, you are encouraged to slurp your noodles as a polite gesture of enjoyment. The Slurping Turtle is a sign of the harmonious relationship we strive to create with our food and our guests.

Job DescriptionAbout the Role:BLUFIN SUSHI BAR LLC is looking for a talented and passionate Sushi Chef to join our team in Grosse Pointe, MI! This is your opportunity to showcase your craft in a dynamic sushi bar environment where creativity and precision are celebrated. If you live and breathe Japanese cuisine and take pride in every roll you create, we want to hear from you. Responsibilities: • Prepare and present high-quality sushi, sashimi, nigiri, and specialty rolls with consistency and artistry, • Source, inspect, and handle fresh fish and seafood following strict food safety standards, • Maintain a clean, organized, and fully stocked sushi station throughout service, • Collaborate with kitchen staff to ensure smooth, timely service during peak hours, • Develop and contribute to new menu items and seasonal specials, • Monitor inventory, minimize waste, and assist with ordering fresh ingredients as needed, • Uphold all health, sanitation, and food handling regulations at all timesRequirements:, • Proven experience as a Sushi Chef or Sushi Cook in a professional kitchen setting, • Proficiency in traditional Japanese knife skills and sushi rice preparation, • Strong knowledge of fish butchery, seafood selection, and freshness standards, • Ability to work efficiently in a fast-paced, high-volume environment, • Food handler certification or ServSafe certification preferred, • Strong attention to detail with a commitment to presentation and quality, • Reliable, team-oriented, and passionate about Japanese culinary artsAbout Us:BLUFIN SUSHI BAR LLC is a beloved sushi destination in the heart of Grosse Pointe, MI, known for delivering an exceptional dining experience with fresh, expertly crafted Japanese cuisine. Our guests keep coming back for the quality of our ingredients, the creativity of our menu, and the warm, inviting atmosphere we've built. We take pride in fostering a team of dedicated culinary professionals who share a love for the art of sushi.

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

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

Job Description The Pizza Chef prepares artisan and traditional pizzas in a small kitchen team, managing an independent station and operating a wood-fired oven. This role ensures consistent recipe execution, quality, food safety, and efficient order coordination. Responsibilities • Prepare ingredients for artisan and traditional pizzas., • Assemble pizzas according to established recipes and standards., • Operate the wood-fired oven safely and effectively., • Execute recipes with consistency and attention to detail., • Inspect pizzas for quality, presentation, and proper doneness., • Maintain food safety standards throughout preparation and service., • Keep the workstation and kitchen sanitary and organized., • Coordinate orders to support accurate and timely service. Preferred Qualifications • 1+ years of experience in pizza preparation.

Job Description Salary: $60,000 - $68,000 Other Forms of Compensation: Medical, dental & vision insurance, 401K, PTO Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit www.ChartwellsK12.com. Job Summary Are you a passionate, hands-on culinary leader who thrives on making a difference? Muskegon Public Schools is seeking an Executive Chef to lead its K-12 dining program across seven schools serving approximately 3,200 students. This long-tenured, stable account serves a diverse, high-need population and provides breakfast, lunch, snacks, dinner, catering, and meals for GSRP and Head Start programs. Reporting to the Director of Dining Services, the Executive Chef will work alongside an Assistant Director and Administrative team while leading 47 union frontline associates. This highly visible role offers the opportunity to expand scratch cooking initiatives, support student culinary programs, deliver Discovery Kitchen cooking demonstrations, and grow an established catering program generating over $80K annually. We're looking for a "boots on the ground" chef who is energized by coaching teams, building relationships, and maintaining high culinary standards. Responsibilities include menu development, ordering, inventory management, allergen oversight, catering operations, financial management, food safety, and associate training focused on knife skills, recipe compliance, and operational excellence. Strong computer proficiency and attention to detail are essential, as technology plays a key role in reporting, inventory, catering billing, menu systems, and communications. This position offers a primarily daytime Monday-Friday schedule (typically 7:00 a.m. - 4:00 p.m.) with only occasional evenings and limited weekends for special events. If you're a community-minded culinary professional who enjoys developing people, creating exceptional dining experiences, and exceeding client expectations, we'd love to hear from you. Key Responsibilities: • Develops regular and specialty menus in line with K12 standards, ensuring adherence to portioning and presentation guidelines., • Trains kitchen staff in food preparation, equipment operation, and safety protocols, promoting a culture of excellence., • Establishes and maintains thorough cleaning and maintenance schedules for equipment and work areas., • Handles inventory of food and supplies, optimizing utilization while ensuring vital products are readily available., • Ensures compliance with health and sanitation regulations through meticulous adherence to department procedures and participation in audits., • Actively participates in departmental meetings, staff development initiatives, and professional programs to stay abreast of industry trends., • Performs other duties as assigned to support the efficient functioning of a dining service operation. Preferred Qualifications: • Associate’s degree highly desired or equivalent experience in culinary arts., • 5+ years of progressive culinary/kitchen management experience, with catering experience preferred., • Proven success in high-volume, complex foodservice operations, with a solid base in institutional and batch cooking., • Hands-on chef experience is critical, accompanied by extensive knowledge of food trends, emphasizing quality, production, sanitation, cost control, and presentation., • High Proficiency in computer applications, including Microsoft Office suite and email systems., • Willingness to actively engage in client satisfaction programs and activities., • ServSafe certification is highly desirable, highlighting a commitment to food safety. Apply to Chartwells Schools today! Chartwells Schools 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. Chartwells K-12 maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Chartwells K-12 are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wpcontent/uploads/2023/08/2023WageTransparencyChartwellsK12.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1580523 Chartwells K12 KRISTEN STROHMYER [[req_classification]]

Job Description Slurping Turtle is looking for Part-Time and Full-Time Line Cooks. We strive to create a fun, team-oriented environment and offer room for growth within the company. The position will require the following abilities: • Proper knife skills and usage, • Works clean and uses proper food safety protocol, • Able to communicate with the Head Chef and Management on a daily basis, • Properly dress and wear a clean uniform, • Able to follow direction and execute recipes and daily tasks Job Responsibilities: • Preparing traditional Japanese food, • Working and preparing your designated station for the upcoming shift, • Work as a team member assisting your co-workers to prepare for the upcoming shift, • Cutting, Chopping and Slicing proteins and vegetables\nCompany Description Slurping Turtle introduces a culinary twist on traditional Japanese ramen and sushi dishes by blending the culture and palate of Japan with the spirited personalities of the chefs in our kitchen. Originally opening the concept in Chicago in 2011 and expanding to Ann Arbor in 2014, Slurping Turtle combines unique ingredients, recipes and presentation in addition to making homemade ramen noodles in house. The turtle symbolizes longevity and good luck in Japanese culture. While enjoying ramen, you are encouraged to slurp your noodles as a polite gesture of enjoyment. The Slurping Turtle is a sign of the harmonious relationship we strive to create with our food and our guests. Slurping Turtle introduces a culinary twist on traditional Japanese ramen and sushi dishes by blending the culture and palate of Japan with the spirited personalities of the chefs in our kitchen. Originally opening the concept in Chicago in 2011 and expanding to Ann Arbor in 2014, Slurping Turtle combines unique ingredients, recipes and presentation in addition to making homemade ramen noodles in house.\n\nThe turtle symbolizes longevity and good luck in Japanese culture. While enjoying ramen, you are encouraged to slurp your noodles as a polite gesture of enjoyment. The Slurping Turtle is a sign of the harmonious relationship we strive to create with our food and our guests.

Job DescriptionJob Description Job Title: Line Cook Reports To Kitchen Manager Job Summary Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Activities & Responsibilities Primary o Promote, work, and act in a manner consistent with the mission of YUM VILLAGE: Fresh made, delicious Afro-Caribbean & Drinks available to every village. Our kitchen allows us chef-prepared meals efficiently priced to what the community can afford. We’ll bring ready-to-eat meals to you -- at home, work, school, or on the go to your Village of choice. Together we can make a just food village, where good food is affordable and accessible to all. Will you join us? o Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. o Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment. o Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. o Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. o Responsible for the quality of products served. o Stocks and maintains sufficient levels of food products at line stations to support a smooth service period. o Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures. o Turn or stir foods to ensure even cooking. o Season and cook food according to recipes or personal judgment and experience. o Bake, roast, broil, and steam meats, fish, vegetables, and other foods. o Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. o Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests. o Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. o Follow proper plate presentation and garnish set up for all dishes. o Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. o Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. o Assists in food prep assignments during off-peak periods as needed. o Substitute for or assist other cooks during emergencies or rush periods. o Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen. o Attend all scheduled employee meetings and offers suggestions for improvement. o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Supplemental o Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. o Keep records and accounts. o Coordinate and supervise work of kitchen staff. o Prepare relishes and hors d'oeuvres. o Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. o Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. o Plan and price menu items. o Bake breads, rolls, cakes, and pastries. Tools & Technology (examples in parentheses) o Commercial use: o blenders, grinders, slicers o broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers o cutlery (boning knives, chefs' knives, paring knives) o ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens) o Cutting machinery o Domestic knives (cimeter knives, filet knives, utility knives) o Food safety labeling systems o Personal computers o Point of sale terminal o Slicing machinery o Menu planning software o Inventory management software o Recipe cost control software o Point-of-sale software (Square POS, Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager) o Spreadsheet software (Microsoft Excel)

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

Job Description Big E's is a fast-paced, high-energy workplace, with endless opportunities for skill development and advancement. Come join the best team in the Food and Beverage and the Hospitality Industries! Expeditor: • Starting wage is $13.73/hour, based on experience, • Second Shift available, • Full-time to Part-time As an Expo you would be responsible for preparing all food items, while following local health department standards, Suburban Inns’ Core Values, and Suburban Inns/Big E’s standards, as well as going above and beyond to ensure that guests are 100% satisfied Benefits Include: • Employee and Friends & Family hotel and restaurant discounts, • Earned Paid Time Off for ALL Team Members, • Insurance (health, vision, dental, life) for full time Team Members, • Flexible schedules, • Holiday Pay, • 8 hours of paid volunteer time per year, • Advancement and professional growth opportunities, • Monetary recognition program, • Monetary referral program, • 100% paid maternity/paternity or adoption leave for those who qualify for FMLA, • Employee Assistance Program (EAP) through Pine Rest (3 free counseling visits, online library, and access to legal, financial and elder care consultations) Essential Functions: • Greet all guests in a friendly, positive manner. Ask questions of guests and make personal connections to make them feel they are welcome and valued, • Expedite all required items according to standardized recipes, • Set up service units with needed items, • Serve items in accordance with established portions and presentation standards, • Notify the Kitchen Manager or Manager on Duty of expected shortages, • Ensure that assigned work areas and equipment are clean and sanitary, • Set up, maintain, and break down Expo station, • Adhere to local health and safety regulations, • Follow all Suburban Inns processes, • Exhibit regular and recurrent attendance records, • Other duties as requested by managementPosition Requirements:, • Minimum Knowledge: Requires ability to interpret / extract information and/or perform arithmetic functions. May require typing, record keeping, or word processing. Strong verbal communication and organization skills required., • Formal Education and Job-Related Experience: High School Diploma or Equivalent. Minimum 1-year full-service restaurant experience., • License, Registration, and/or Certification Required: ServSafe Food and Allergen Certification preferred, • Work Schedule: Work regularly requires or varies between day, evening, night, holiday, and/or weekend assignments. Schedule varies according to business demands and needsUniform and Appearance Guidelines:, • Uniform: Uniform shirt, hat and name tag will be provided. Team Members are responsible for their own pants and shoes meeting Suburban Inns specifications. Pants need to be either chef pants, black slacks/dockers or dark wash jeans with no holes (no yoga-style) and shoes need to be black, close-toed and non-slip., • Appearance: Hair must be kept well-groomed. All facial piercings and tattoos that are not covered by a work uniform must be approved by management. Any tattoo that is deemed offensive to co-workers, guests, vendors or others in the workplace based on racial, sexual, religious, ethnic, or other characteristics or attributes of a sensitive or legally protected nature are not permitted and must remain covered or concealed at all times. This policy will be administered by the position’s supervisor, without regard to race, religion, age, sex, national origin, disability, height, weight, genetics, familial status, veteran status, and other protected characteristics. The Vice President of Operations has the authority to veto any decision made by the position’s supervisor. Powered by JazzHR 4yUXbwWF0M

Job Description Job description: This isn’t just a job... it’s your spot on a fast-moving, high-energy kitchen team that takes pride in every plate we send out. We’re looking for someone who can keep up, stay sharp, and bring the kind of hustle and passion that makes a kitchen run right. If you love the rush, care about quality, and take pride in what you put on the plate—we want you. Now Hiring: • Sous Chef / Kitchen Manager, • Line Cooks What You’ll Be Doing: • Cooking and plating menu items with consistency, speed, and attention to detail, • Following our recipes and standards to make sure every dish hits the mark, • Keeping your station clean, stocked, and dialed in at all times, • Handling food safely and following all sanitation guidelines—no shortcuts, • Staying cool under pressure while pushing out orders during the rush, • Jumping in wherever needed to support the team and keep service moving, • Prepping ingredients with solid knife skills (chop, slice, dice—you know the drill), • Helping with catering, specials, and anything else we throw your way, • Communicating with the team to keep everything flowing smoothly, • Keeping an eye on product levels and speaking up when we’re running low What We’re Looking For: • Experience in a kitchen or restaurant environment, • Strong cooking skills and confidence on the line, • Knowledge of food safety and proper handling practices, • Ability to move fast without sacrificing quality, • Team player mindset—no egos, just results, • Someone who thrives in a busy, high-energy environment, • Reliable, driven, and ready to work, • Passion for food and pride in what you do Must be 18+ to apply If you’re ready to be part of a team that works hard, moves fast, and puts out food we’re proud of every single time—this is your shot. Let’s get to work.

Job Description The Cook is responsible for preparing high-quality, nutritious meals for residents in accordance with prescribed menus, dietary restrictions, and sanitation standards. This role ensures a positive dining experience for residents by following safe food-handling practices, maintaining a clean work environment, and collaborating closely with dietary staff to support resident health, satisfaction, and regulatory compliance. Join us with an attractive benefits offering: • Competitive pay, • Medical, dental, and vision insurance, • 401K with matching funds, • Life Insurance, • Employee discounts, • Tuition Reimbursement, • Student Loan Reimbursement Responsibilities: • In the absence of the Chef and/or Certified Dietary Manager, supervises the culinary center’s employees., • Handles and stores all food according to facility procedures, safe food handling guidelines, state and federal requirements., • Follow standardized recipes., • Prepare foods that correspond to the menu cycles developed by Registered Dietitians., • Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames., • Uses food supplies and equipment in an efficient and economic manner to prevent waste., • Prepares and maintains a supply of food alternates to accommodate resident choices and refusals of food served., • Supervises culinary staff regarding food storage, food preparation, tray assembly, and cleaning., • Operates institutional food preparation equipment according to manufacturer and supervisory direction. Follows proper cleaning and preventative maintenance schedules., • Inspects trays following meal service to monitor resident acceptance of menu items. Reports findings to Certified Dietary Manager., • Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations., • Always maintains food service equipment in clean and safe condition according to facility procedures. Reports all equipment problems to supervisor promptly., • Always maintains food service workspaces in clean and safe condition according to facility procedures. Cleans workspaces and cooking and serving equipment according to department procedures., • Communicates with supervisor throughout shift to maximize resident satisfaction., • Assists the Culinary Manager with stat inspection preparation. Attends survey training and interacts with surveyors as instructed., • Attends in-service education programs as assigned. Applies knowledge to job. Education and/or Experience: • High School diploma or equivalent preferred., • One year experience as a cook in an institutional food service setting preferred., • Knowledge of safe food handling, sanitation, and infection control practices. Certificates, Licenses, Registrations: • ServSafe certified or ServSafe certified within 90 days of employment. Ciena Healthcare We are a national organization of skilled nursing, subacute, rehabilitative, and assisted living providers dedicated to achieving the highest standards of care in Michigan and Ohio. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. Join us, if you have a passion for improving the lives of those around you and working with others who feel the same way.

Job DescriptionDescription: Modern tapas, world-renowned Valencian paella, and overflowing hospitality in the heart of Downtown Ann Arbor. If you’re a meticulous and reliable Prep Cook with a love for food preparation, we want to hear from you! As a key member of our kitchen staff, you'll work alongside our Chef team to ensure ingredients are prepped and ready for service, maintaining the highest standards of quality and presentation. This is an excellent opportunity for someone looking to grow their culinary career in a fast-paced, supportive environment. What You’ll Do: • Prep ingredients for cooking, including washing, peeling, chopping vegetables, and measuring out ingredients to ensure everything is ready for the kitchen team., • Assist in meal preparation by following recipes and instructions from the Head Chef and Sous Chef to ensure dishes are prepared to perfection., • Maintain a clean and organized work area, including both the kitchen and storage areas, ensuring efficiency and safety., • Assist with inventory management and ordering of supplies, ensuring we have everything we need to keep operations running smoothly., • Follow all procedures and policies set forth by the company, division, and Health Department following all health and safety regulations., • Contributes to a productive work culture by staying focused and finding ways to improve self and others. Why Work with Us? We value our employees and offer a range of benefits to full time employees to support their well-being and growth: • Growth Opportunities., • Medical, Dental, and Vision Insurance., • Paid Time Off., • Paid Sick Time., • Discounted GoPass for your commute., • Employee Discounts on food.Requirements:, • Proven experience as a Prep Cook or in a similar kitchen role., • Solid knowledge of food preparation techniques, with the ability to follow recipes and instructions accurately., • A strong attention to detail and the organizational skills to keep your work area clean and efficient., • Ability to work quickly and efficiently in a fast-paced kitchen environment, juggling multiple tasks at once., • Excellent communication and interpersonal skills, ensuring a smooth and cooperative kitchen environment. Physical Requirements • Must be able to stand and walk for extended periods of time., • Lift up to 25 pounds consistently., • Lift 25 - 50 pounds occasionally.

Job Description The Cook is responsible for preparing high-quality, nutritious meals for residents in accordance with prescribed menus, dietary restrictions, and sanitation standards. This role ensures a positive dining experience for residents by following safe food-handling practices, maintaining a clean work environment, and collaborating closely with dietary staff to support resident health, satisfaction, and regulatory compliance. Join us with an attractive benefits offering: • Competitive pay, • Medical, dental, and vision insurance, • 401K with matching funds, • Life Insurance, • Employee discounts, • Tuition Reimbursement, • Student Loan Reimbursement RESPONSIBILITIES: • In the absence of the Chef and/or Certified Dietary Manager, supervises the culinary center’s employees., • Handles and stores all food according to facility procedures, safe food handling guidelines, state and federal requirements., • Follow standardized recipes., • Prepare foods that correspond to the menu cycles developed by Registered Dietitians., • Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames., • Uses food supplies and equipment in an efficient and economic manner to prevent waste., • Prepares and maintains a supply of food alternates to accommodate resident choices and refusals of food served., • Supervises culinary staff regarding food storage, food preparation, tray assembly, and cleaning., • Operates institutional food preparation equipment according to manufacturer and supervisory direction. Follows proper cleaning and preventative maintenance schedules., • Inspects trays following meal service to monitor resident acceptance of menu items. Reports findings to Certified Dietary Manager., • Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations., • Always maintains food service equipment in clean and safe condition according to facility procedures. Reports all equipment problems to supervisor promptly., • Always maintains food service workspaces in clean and safe condition according to facility procedures. Cleans workspaces and cooking and serving equipment according to department procedures., • Report any signs of rodent or pests to supervisor immediately., • Communicates with supervisor throughout shift to maximize resident satisfaction., • Assists the Culinary Manager with stat inspection preparation. Attends survey training and interacts with surveyors as instructed., • Attends in-service education programs as assigned. Applies knowledge to job., • Interprets Company policy and makes decisions based on the application of those policies where applicable., • Performs other duties as assigned QUALIFICATIONS Education and/or Experience: • High School diploma or equivalent preferred., • One year experience as a cook in an institutional food service setting preferred., • Knowledge of safe food handling, sanitation, and infection control practices. Certificates, Licenses, Registrations: • ServSafe certified or ServSafe certified within 90 days of employment. Minimum Qualifications: • Ability to read and follow recipes, menus, and diet orders., • Computer skills are required., • Meets all state and federal criminal background check requirements Ciena Healthcare We are a national organization of skilled nursing, subacute, rehabilitative, and assisted living providers dedicated to achieving the highest standards of care in Michigan and Ohio. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. Join us, if you have a passion for improving the lives of those around you and working with others who feel the same way.