Trabajos chef en Minneapolis, MinnesotaCrear alertas

Job DescriptionJob Title: General Laborer IJob Description This entry-level position involves working on a production line within our facility, with duties rotating weekly or daily. Tasks include packaging hardened blocks of laundry detergent and other chemical blocks, stacking boxes on pallets, capping tubs, and building boxes. This role provides opportunities for growth, as employees can be trained to operate wrapping and filling machines, with potential progression into a chemical mixing role. Responsibilities • Attach identifying tags to containers or mark them with identifying information., • Read work orders or receive oral instructions to determine work assignments and material and equipment needs., • Record numbers of units handled and moved using daily production sheets or work tickets., • Move freight, stock, and other materials to and from storage and production areas, loading docks, delivery vehicles, ships, and containers by hand or using trucks, tractors, and other equipment., • Sort cargo before loading and unloading., • Assemble product containers and crates using hand tools and precut lumber., • Load and unload ship cargo using winches and other hoisting devices., • Pack containers and re-pack damaged containers., • Carry needed tools and supplies from storage or trucks and return them after use.Essential Skills, • Verbal and written communication skills., • Analytical and problem-solving ability., • Team player and detail-oriented., • Knowledge of relevant equipment, policies, procedures, and strategies to promote effective security operations., • Ability to lift 15 lbs consistently throughout the day.Additional Skills & Qualifications, • High school diploma or GED required., • 0-2 years of experience required., • 1+ year of manufacturing production experience preferred, particularly in a chemical environment., • Ability to wear steel toe boots.Why Work Here? Enjoy meals prepared by an onsite chef at a nominal cost. Work with a reputable company offering unlimited growth potential and access to a free onsite Physical Therapist. Experience a super clean, climate-controlled environment with flexible hours available after tenure. Work Environment The work environment is very clean, with the production area located on the bottom floor of a three-floor facility. The environment is climate-controlled for comfort. Employees work the first shift, which is from 7 am to 3:30 pm, Monday through Friday, transitioning to a 6 am to 4:30 pm schedule, Monday through Thursday, later in the year. Steel toe boots are required for safety. Job Type & Location This is a Contract position based out of Saint Paul, MN. Pay and Benefits The pay range for this position is $20.00 - $20.00/hr. Individual compensation offered for this position within this range will depend on many factors, including qualifications, skills, relevant experience, job knowledge, geographic location, internal equity, and other pertinent job-related factors. Eligibility requirements apply to some benefits and may depend on your job classification and length of employment. Benefits are subject to change and may be subject to specific elections, plan, or program terms. If eligible, the benefits available for this temporary role may include the following: Medical, dental & vision Critical Illness, Accident, and Hospital 401(k) Retirement Plan Pre-tax and Roth post-tax contributions available Life Insurance (Voluntary Life & AD&D for the employee and dependents) Short and long-term disability Health Spending Account (HSA) Transportation benefits Employee Assistance Program Time Off/Leave (PTO, Vacation or Sick Leave) Workplace Type This is a fully onsite position in Saint Paul,MN. Application Deadline This position is anticipated to close on Oct 12, 2026. About Aerotek Aerotek® Inc. provides staffing and services solutions in manufacturing, logistics, construction, aviation, facilities and maintenance. We provide the expertise, solutions and people required to rise to the challenges of North American industry. Headquartered in Hanover, Md., Aerotek operates a unified network of over 200 offices across North America, supporting more than 18,000 clients each year. Aerotek is an Allegis Group company, the global leader in workforce and business solutions. To learn more, visit: Aerotek.com | 1-888-AEROTEK. Aerotek offers weekly pay, employee benefits including medical, dental & vision, life insurance, health advocacy and employee assistance programs, a 401(k) plan, and employee discounts. The company is an equal opportunity employer and will consider all applications without regards to race, sex, age, color, religion, national origin, veteran status, disability, sexual orientation, gender identity, genetic information or any characteristic protected by law. San Francisco Fair Chance Ordinance: Pursuant to the San Francisco Fair Chance Ordinance, for all positions located in the city and county of San Francisco, we will consider for employment qualified applicants with arrest and conviction records. Massachusetts Lie Detector: 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. Use of Artificial Intelligence (AI): We may use Artificial Intelligence (AI) to support parts of our hiring process, including sourcing, screening, and evaluating candidates. AI helps assess applications and qualifications, but final decisions are made by our hiring team. By applying, you acknowledge and agree that your application may be reviewed using AI tools.

This is a hybrid position, mostly remote, with 50% travel required and an onsite presence at FreshPoint location(s) periodically. Please note that the number of days onsite can increase based on business needs. JOB SUMMARY This is a sales position reporting directly to the Director of New Business Development, FreshPoint. This position will be responsible for the improvement of FreshPoint’s market position and achieving financial growth by defining long-term strategic goals, identifying business opportunities, finding potential new customers and negotiating contracts to secure their business. Working with the Presidents, Sales Leaders and Marketing Associates, the Regional New Business Developer fosters relationships with prospects and transitions these accounts to the sales force. RESPONSIBILITIES • Works with the senior teams across multiple operating companies on the development of a comprehensive business development strategy with a focus on local street, local contract, and retail segments., • Accountable for leveraging data to identify segment opportunities and build creative and effective sales plan to capitalize on those segments, • Identifies business development opportunities, coordinates sales teams to propose new business, and drive such opportunities from concept to execution, • Collaborates with sales team to expand business development efforts, including contributing to annual profit plan and assist with the implementation and execution of such plans and tracking outcomes, • Manages systems and processes to track, measure and report on results of business development initiatives, • Gather information on emerging market and foodservice industry trends to understand the competitive landscape and top position Sysco for increased effectiveness in securing new business, • Attends industry functions, such as association events and conferences, and provides feedback and information on market and creative trends, • Present to and consult with senior level management on trends in the foodservice business, • Identify opportunities for promotions, additional services, and distribution avenues that will lead to an increase in sales, • Develop strong working relationships with brokers, distributors, company and foodservice industry peers, • Support Customer Engagement efforts to provide FreshPoint customers with expanded service channel options (e.g. Sales Coordinator, FreshPoint mobile/ecomm)., • Plan and record daily activity accurately within CRM tool, • Develop primary vendor programs as needed, • Conduct quality business reviews for existing customers, • Conduct merchandising research for customers regarding products to meet their needs, • Review weekly, monthly and quarterly sales objectives and results for target accounts and prepare action plans where improvement is needed, • Provide, prepare and cut samples for customers as required, • Attend sales meetings, food shows, customer events etc. and provide feedback, • Stay current with development in the field through participation in seminars, workshops and reading publications, • Stay current with FreshPoint’s value-added offerings and technology solutions, including but not limited to customer-facing reporting tool, • Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records and filing reports., • Participate in ongoing training sessions., • Assist with the trainings as requested. QUALIFICATIONS Education • High School education required. Bachelor’s degree in a related field (e.g. business administration) or equivalent educational level preferred. Minimum Experience • 5 or more years’ with a proven track record of opening new business in the food service industry. Preferred Experience: • 5+ years’ foodservice sales experience, • 3+ years’ Restaurant management / chef experience Skills: • Proficient in Excel, Word, Microsoft Outlook, and some knowledge of Salesforce a plus, • Excellent oral and written communication skills are required., • Excellent organizational and presentation skills are required., • Intermediate word processing (Microsoft Word preferred) and intermediate spreadsheet application skills (Microsoft Excel preferred) are desired., • Ability to work with a variety of people and situations in a fast-paced environment is required., • Excellent interpersonal skills and ability to work with a variety of stakeholders., • Can derive insights from others through probing questions and collaborative problem-solving., • Superb organizational and project management skills, including the ability to execute multiple initiatives autonomously., • Able to thrive in a fast-paced work environment., • Ability to use FreshPoint's proprietary Customer Relationship Management (CRM) tool for planning and forecasting sales growth., • Demonstrates mastery of skills in the area of consultative selling, marketing principles, prospecting, networking, coaching, and negotiations., • Effectively coach, counsel, train and direct associates.

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 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: • 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, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • 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 • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Cook/Chef to join our team every Saturday with the potential to pick up additional shifts as needed. In this role, you’ll be responsible for preparing delicious, simple meals for our customers. If you have a passion for creating meals in a relaxed environment, we want to hear from you! This is a busy shift and while there is support staff, it is a 1 person solo cooking space. Time management, ability to remain calm and productive under pressure, and a sense of urgency are requirements. Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulationsQualifications:, • ServeSafe or Food Handler’s Certification, • Adequate knowledge of culinary techniques or the willingness to learn them., • Ability to remain calm and thrive under pressure, • Excellent time management skills

Job Description Sous Chef – The Block | St. Louis Park, MNJoin the team at The Block as a Full-Time Sous Chef in St. Louis Park, MN! We're looking for a motivated culinary leader who thrives in a fast-paced kitchen, enjoys developing a strong team, and takes pride in consistent food quality and execution.This position offers a competitive salary of $55,000–$65,000, based on experience, along with Medical, Dental, Vision, 401(k), Paid Time Off, Paid Meals, and Employee Discounts.A Little About UsCraft & Crew Hospitality's mission is to provide craft food and spirits in a fun and welcoming setting that reflects our communities, guests, and teams. We are a mission- and values-driven hospitality group focused on great food, great service, creative cocktails, and our dog-friendly patios.We believe in developing our people and providing opportunities for growth and advancement throughout the company.Your Role as Sous ChefAs the Sous Chef at The Block, you will work alongside the Chef to support daily kitchen operations and lead the BOH team. Key responsibilities include:Leading kitchen execution during assigned shiftsMaintaining food quality, consistency, and presentation standardsCoaching, training, and developing BOH team membersSupporting prep, inventory, food cost, and waste controlMaintaining food safety, sanitation, and kitchen cleanliness standardsSupporting ordering and product organizationPartnering with FOH leadership to deliver a strong overall guest experienceHelping create a positive, accountable, and team-focused kitchen cultureWould You Be a Great Fit?We're looking for someone with strong culinary skills and previous experience working in a high-volume kitchen. Leadership or supervisory experience is preferred.The ideal candidate is organized, dependable, communicates well, and can stay focused and positive in a fast-paced environment. You should be comfortable leading a team, holding standards, solving problems, and jumping in wherever needed to ensure a successful service.Join Our TeamIf you're ready to take the next step in your culinary career and grow with Craft & Crew Hospitality, apply today to join the team at The Block in St. Louis Park!

Job Description Position Description: Job Title: Sous ChefReports to: Executive ChefThe Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction.Key Responsibilities:Overseeing all prep cooks, line cooks, and dishwashers of restaurantCoordinate cooks, and all staff to ensure the highest quality of food and serviceSupport other management and kitchen team members with daily tasks to ensure readiness for serviceSupport kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours.Menu Management:Ability to train and execute menu changes, with approval of Culinary DirectorExecute menu changes and kitchen systems that help streamline service and vertically integrate time consuming tasks within the companyCollaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergensCreate station maps, prep lists and training guides and standards when menu items changesAdministrative:Assisting restaurant is maintaining food cost, proper parts and labor costsAssist in continually update and amend policies and procedures for the BOH operationEnsure kitchen teams are compliant with health codesMaintain food and labor cost using company implemented systemsAssist in executing hiring and staffingExecute Disciplinary actions when and if needed, including and not limited toVerbal, written and final warnings; terminationAssist in executing requisition and purchase of necessary suppliesExecute all ordering or product and communication with vendorsWith company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expensesAccountable for meeting or exceeding food cost, labor cost, and other operating expense forecastAssist in all ordering or product and communication with vendorsLead and/or attend weekly management meetings with restaurant managersTraining:Training staff to execute new menu itemsCoaching and training BOH staff with proper recipesManage training of all BOH staff membersFacilitate in the moment coaching and corrections when mistakes are madeMaintaining StandardsImplement and maintain daily food preparation and quality control standardsMaintain high standard of safety and sanitation in the kitchenTeach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and executionHold cooks accountable for maintenance of all kitchen equipment and facilitiesHold cooks accountable for routine maintenance schedules for equipmentOversee management and maintenance food inventory at appropriate levelEnsure kitchen teams are compliant with health codesMaintenance of trash enclosure and enforcement of proper waste disposalActive monitoring of FOG not going down drainsQualifications:5 years of experience in a BOH settingHigh school diploma or equivalentServSafe Manager certification preferredAdvanced knife skills, cooking techniques, and recipe execution. Ability to manage staff, train cooks, and keep calm under pressure. Physical RequirementsStanding and Walking: Remaining on feet for prolonged periods of time without sitting and moving quickly across tight kitchen spacesBending and Reaching: Squatting or reaching down to low shelves and coolers and reaching overhead for items on high storage racksHeavy lifting: Transporting cases of food, large pots, and supplies weighing up to 50 pounds.Repetitive motions & Strong grip: Chopping, stirring, and cleaning constantly with hands and wrists, using knives, heavy tools, and opening commercial cans.High heat: Working near active stoves, ovens, and fryers. Additional Information: Benefits Available:Medical, Dental, and Vision Insurance401(k)Paid time offEmployee discountFlexible schedule $60,000.00 - $75,000.00 Annually

Job Description Position Description: Job Title: Sous ChefLocation: PorzanaReports to: Executive ChefSalary Range: $60,000 - $75,000 per yearThis role reports to the Executive Chef and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction.Responsibilities:Overseeing all prep cooks, line cooks, and dishwashers of restaurantCoordinate cooks, and all staff to ensure the highest quality of food and serviceSupport other management and kitchen team members with daily tasks to ensure readiness for serviceSupport kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours.Menu Management:Ability to train and execute menu changes, with approval of Culinary DirectorExecute menu changes and kitchen systems that help streamline service and vertically integrate time consuming tasks within the companyCollaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergensCreate station maps, prep lists and training guides and standards when menu items changesAdministrative:Assisting restaurant is maintaining food cost, proper parts and labor costsAssist in continually update and amend policies and procedures for the BOH operationEnsure kitchen teams are compliant with health codesMaintain food and labor cost using company implemented systemsAssist in executing hiring and staffingExecute Disciplinary actions when and if needed, including and not limited toVerbal, written and final warnings; terminationAssist in executing requisition and purchase of necessary suppliesExecute all ordering or product and communication with vendorsWith company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expensesAccountable for meeting or exceeding food cost, labor cost, and other operating expense forecastAssist in all ordering or product and communication with vendorsLead and/or attend weekly management meetings with restaurant managersTraining:Training staff to execute new menu itemsCoaching and training BOH staff with proper recipesManage training of all BOH staff membersFacilitate in the moment coaching and corrections when mistakes are madeMaintaining StandardsImplement and maintain daily food preparation and quality control standardsMaintain high standard of safety and sanitation in the kitchenTeach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and executionHold cooks accountable for maintenance of all kitchen equipment and facilitiesHold cooks accountable for routine maintenance schedules for equipmentOversee management and maintenance food inventory at appropriate levelEnsure kitchen teams are compliant with health codesMaintenance of trash enclosure and enforcement of proper waste disposalActive monitoring of FOG not going down drainsMinimum qualifications:5 years of experience in a BOH settingHigh school diploma or equivalentAbility to lift at least 50 lbs and stand for extended periods of 8 hours or moreNote: This job description is intended to outline the general nature and responsibilities of the role. It is not an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Additional Information: Benefits Available:Medical, Dental, and Vision Insurance401(k)Paid time offEmployee discountFlexible schedule $60,000.00 - $75,000.00 Annually

Job DescriptionPosition Description: Job Title: Kitchen Manager/Sous Chef Location: Rosalia NEReports to: Chef de Cuisine Salary Range: $50,000 - $70,000 per year This role reports to the Chef de Cuisine and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction. Responsibilities: Overseeing all prep cooks, line cooks, and dishwashers of restaurant Coordinate cooks, and all staff to ensure the highest quality of food and service Support other management and kitchen team members with daily tasks to ensure readiness for service Support kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours. Menu Management: Ability to train and execute menu changes, with approval of Culinary Director Execute menu changes and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create station maps, prep lists and training guides and standards when menu items changes Administrative: Assisting restaurant is maintaining food cost, proper parts and labor costs Assist in continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Assist in executing hiring and staffing Execute Disciplinary actions when and if needed, including and not limited to Verbal, written and final warnings; termination Assist in executing requisition and purchase of necessary supplies Execute all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Assist in all ordering or product and communication with vendors Lead and/or attend weekly management meetings with restaurant managers Training: Training staff to execute new menu items Coaching and training BOH staff with proper recipes Manage training of all BOH staff members Facilitate in the moment coaching and corrections when mistakes are made Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold cooks accountable for maintenance of all kitchen equipment and facilities Hold cooks accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level Ensure kitchen teams are compliant with health codes Maintenance of trash enclosure and enforcement of proper waste disposal Active monitoring of FOG not going down drains Minimum qualifications: 5 years of experience in a BOH setting High school diploma or equivalent Ability to lift at least 50 lbs and stand for extended periods of 8 hours or more Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule $50,000.00 - $70,000.00 Annually

Job Description About Us: At Hotel Indigo Minneapolis, we pride ourselves on offering an exceptional dining experience that reflects our commitment to quality and creativity. Our Star Bar & Bistro restaurant features a diverse menu that showcases the best of local ingredients, and we are looking for a talented Sous Chef to join our team. Position Overview: As our Sous Chef, you will play a key role in the daily operations of the kitchen, working closely with the Executive Chef to deliver outstanding dishes and maintain high standards of food quality and presentation. This is a fantastic opportunity for an enthusiastic culinary professional ready to take the next step in their career. Duties & Responsibilities: General • Has the innate desire to work as a team member in a fun-filled environment, constantly striving to deliver the best tasting food to our guests consistently., • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Knows and complies consistently with food quality and sanitation standards., • Takes a leadership role in cultivating a ‘Say No More’ guest service attitude among the team members., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Perform other duties as instructed by the Owners or General Manager. Food and Beverage Management • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards., • Prepare all recipes according to the ingredients, methods and procedures contained in the recipes, • Responsible for inventory, ordering, and receiving of food, beverage, disposables, kitchen supplies and janitorial supplies., • Monitors inventory levels, pricing and waste of food, beverage, disposable and kitchen supplies to conform to prescribed cost-of-goods levels., • Insures the safe and proper handling, holding and storage of all foods according to sanitation guidelines., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Use the prep lists to determine the amount of product to reach prep levels. Facility • Maintains an orderly, clean and sanitary kitchen facility at all times., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Completes a daily temperature log of all coolers in the facility., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Understand the ‘clean as you go’ theory. Staffing • Hires and Maintains functional workforce to both meet the demands of the operation and conform to prescribed labor cost levels, • Understands and promotes a positive workplace environment., • Continually coaches and develops staff to achieve company objectives in sales, service, quality of product, appearance of facility and sanitation and cleanliness., • Able to train any employee the proper presentation, make up technique, preparation method and desired flavor of all items on the menu., • Attends all scheduled employee meetings and brings suggestions for improvement. Qualifications: • Enjoys and maintains a high quality of life, has a willingness to learn, makes friends easily and contributes to a winning restaurant environment., • Certified Food Manager in accordance with MN Dept of Health, • Have knowledge of service and food and beverage, generally involving at least three years of back-of-house operations positions., • Possess basic computer skills and have the ability to calculate figures and amounts such as weights and measures, discounts, sales tax, cost percentages, and cash register balancing., • General knowledge of computers including word processing, scheduling, spreadsheet applications and POS System., • Ability to read, speak, and understand English., • Ability to write routine reports and correspondence., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to speak effectively to groups, guests, children of all ages, team members, and managers of the organization. Job Type: Full-time Benefits: • Dental insurance, • Health insurance, • Paid time off, • Vision insurance Experience: • Culinary experience: 2 years (Required) Work Location: In person

Job Description SOUS CHEF Full time – Salary Benefit Position The Sous Chef will help oversee and manage the overall production, quality control, and operations in the kitchen. Responsibilities include organizing and directing the processes necessary to provide a clean, professional, high quality, and high volume catering kitchen. The position reports to the Executive Chef. FOOD HANDLING / PRODUCTION • Present food in creative ways that meets or exceeds Chowgirls standards, • Have proof of a current ServSafe Certificate, • Ensure MN Health Department food safety standards in all stages of prep, storage, and transport, • Assist with trouble-shooting during recipe development, • Maintain Chowgirls’ sustainability and seasonal standards, • Ensure recipes are followed to create a consistent product, • Execute on production timelines, • Help Chefs order all ingredients for events, • Check orders in and keep walk-in, freezers, and dry storage organized, • Work with the Warehouse and Beverage Program Manager to order other supplies, • Help in the research, purchase, and maintenance of kitchen equipment, • Assist with tracking inventory, • Must be able to work on your feet for at least 8 hours and able to lift at least 50 pounds STAFF MANAGEMENT • Serve as a role model, lead, and train staff on best practices, • Manage kitchen staff and disciplinary actions, • Oversee staff's execution of all food production, • Maintain the Chowgirls standards of service, • Delegate production of items to kitchen staff in a standard organized manner, • Assist in Kitchen Coalition management, • Be a leader in the kitchen INTERNAL ORGANIZATION • Maintain a general system of organization for kitchen staff, food, and equipment, • A working knowledge of email communication, Google Docs and Sheets and the ability to learn Total Party Planner, • Assists with Kitchen Coalition as needed COMMUNICATION • Proactively communicate work and personal schedule through Slack, • Attend and actively participate in all required company meetings, • Respond to internal and external communications within 12 hours, • Present a professional positive attitude among coworkers, vendors, and clients, • Facilitate information flows throughout workplace, • Maintain availability for communication by phone, Slack, and email HUMAN RESOURCES • Maintain employee privacy at all times, • Keep all Chowgirls information confidential, including internal documents, policies, procedures, recipes, and customer/venue/vendor information, • Always promote Chowgirls in a positive light at the office and in the community, • Present a positive and professional attitude and appearance at all times when representing Chowgirls on social media and at all events CULTURE • Cultivate general knowledge of Chowgirl's’ handbook, history, values, and vision, • Guide peers and Chowgirls forward by sharing identified strengths or skill areas of specialization, • Commit to professional development, building a broad portfolio of skills and increasing mastery of current skills, • Uphold Chowgirls’ commitment to Diversity, Equity, Inclusion, and Accessibility, • Model highest standards of leadership and customer service

Job Description Yona Solutions is looking for a Sous Chef to join the team! The Sous Chef will assist in managing the operation of the Dietary Department to include staffing, food ordering and preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations. Here are a few of the responsibilities of the Sous Chef: · Assists in interviewing, hiring, training, supervising, evaluating, and disciplining Dietary personnel. · Assists with Orientation of new staff and keep staff informed of changes that affect them. · Meet or exceed Company policies and State and Federal regulations regarding sanitation and safe food handling techniques. Develop Plan of Correction following State, Federal and QA surveys as needed. · Maintain records, manage budget and supplies. · Ensure equipment and work areas are clean, safe, and orderly; ensure strict adherence to procedures regarding cleaners or hazardous materials or objects; ensure universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment. · Manage the requisitions and inspection of food, supplies, and equipment to maintain stock levels and ensure standards of quality are met while achieving the department budgetary goals. · Ensure food is nutritional, appetizing, prepared as planned and served in a timely and pleasant manner. Coordinate the preparation of meals/snacks for residents with special Dietary needs. Monitor food production maintaining use of standardized recipes/menus and ensuring proper preparation and storage of food and supplies. Maintain the highest level of quality and timeliness of food service. Monitor tray line to assure proper diets are followed. Ensure all utensils, dishes; equipment and work areas are cleaned on a timely basis. Monitor and log all sanitation tests. · Understand, comply with, and promote all rules and regulations regarding residents’ rights; promote positive relationships with residents, visitors and regulators, to include a professional appearance and attitude. · Attend and participate in training, staff meetings, education and quality improvement activities as assigned. Position Qualifications: · Must hold or be capable of acquiring certificates required by the state- ServSafe Certified Required. · Computer competency, to include proficiency MS Office, Adobe, and other computer applications. · Must be capable of maintaining regular attendance. · Must be able to relate positively and favorably to residents and families and to work cooperatively with other associates. · Must meet all local health regulations and pass post-employment physical exam if required. This requirement also includes criminal background investigation, and reference inquiry.

Job Description Position Summary The Sous Chef supports and leading all back-of-house culinary operations at the University Club of Saint Paul. This role is responsible for maintaining the highest standards of food quality, consistency, sanitation, and team performance across daily dining service, private events, and special functions. The Sous Chef is a hands-on leader who thrives in a fast-paced, high-expectation private club environment. Key Responsibilities Culinary Execution & Quality Control • Execute menu items to established recipes and presentation standards, • Ensure consistency, quality, and proper portioning across all services, • Oversee prep production, line execution, and event plating, • Maintain strong expo leadership during peak service Team Leadership & Development • Supervise and mentor line cooks, prep cooks, and dish team, • Assist with training, coaching, and performance accountability, • Foster a culture of professionalism, urgency, and teamwork, • Lead by example in attitude, work ethic, and culinary standards Operations & Kitchen Management • Assist in scheduling and labor control to meet budget targets, • Support inventory management, ordering, and cost control, • Ensure compliance with food safety, sanitation, and health regulations, • Maintain a clean, organized, and efficient kitchen environment Events & Member Dining • Execute high-volume banquet and wedding services with precision, • Collaborate with FOH leadership to ensure seamless service execution, • Support seasonal menu development and feature programming Qualifications • 5+ years of kitchen leadership experience (upscale restaurant, hotel, or private club preferred), • Strong banquet and à la carte experience, • Knowledge of food cost control and inventory systems, • ServSafe certification (or ability to obtain), • Strong communication and organizational skills, • Ability to lift 50 lbs and stand for extended periods What We Offer • Competitive salary based on experience, • Professional growth within a respected private club environment, • Opportunity to lead high-profile events and member programming, • Supportive leadership team and structured operations Work Environment The University Club of Saint Paul is a historic private club known for refined dining, weddings, and special events. This role requires flexibility, including evenings, weekends, and holidays, especially during peak event seasons. If you're a driven culinary professional ready to take the next leadership step in a high-standard hospitality environment, we encourage you to apply.

Job Description Location: University of Minnesota • We are hiring immediately for full time SOUS CHEF positions., • Address: 615 Fulton Street Southeast, Minneapolis, MN 55455. Note: online applications accepted only., • Schedule: Full time schedule; days and hours may vary. More details upon interview., • Requirement: Prior kitchen experience is required., • Pay Range: $25.00 per hour to $29.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1558307. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, 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 Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description • We are hiring immediately for a full time CHEF position., • Location: 600 S. 4th Street, Minneapolis, MN 55415 Note: online applications accepted only., • Schedule: Full time schedule. Days may vary, 6:00 am - 2:30 pm. More details upon interview., • Requirement: Catering experience and a culinary degree or equivalent required. Supervisor experience preferred., • *Internal Employee Referral Bonus Available, • Pay Range: $23.00 per hour to $25.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1544608. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyEurest.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1544608 [[req_classification]]

Job Description Unidine is hiring immediately for a full time SOUS CHEF position. • Location: Broadwell Senior Living - 3025 Harbor Lane North, Plymouth, MN 55447., • Schedule: Full time schedule; day and evening shift available. Hours and days may vary, including rotating weekends. Further details upon interview., • Requirement: Prior catering and line cook experience in a healthcare setting required., • Pay Range: $23.00 per hour to $25.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyUnidine.pdf Unidine is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1571663

Job Description Position Summary The Sous Chef is leading all back-of-house culinary operations at the University Club of Saint Paul. This role is responsible for maintaining the highest standards of food quality, consistency, sanitation, and team performance across daily dining service, private events, and special functions. The Sous Chef is a hands-on leader who thrives in a fast-paced, high-expectation private club environment. Key Responsibilities Culinary Execution & Quality Control • Execute menu items to established recipes and presentation standards, • Ensure consistency, quality, and proper portioning across all services, • Oversee prep production, line execution, and event plating, • Maintain strong expo leadership during peak service Team Leadership & Development • Supervise and mentor line cooks, prep cooks, and dish team, • Assist with training, coaching, and performance accountability, • Foster a culture of professionalism, urgency, and teamwork, • Lead by example in attitude, work ethic, and culinary standards Operations & Kitchen Management • Assist in scheduling and labor control to meet budget targets, • Support inventory management, ordering, and cost control, • Ensure compliance with food safety, sanitation, and health regulations, • Maintain a clean, organized, and efficient kitchen environment Events & Member Dining • Execute high-volume banquet and wedding services with precision, • Collaborate with FOH leadership to ensure seamless service execution, • Support seasonal menu development and feature programming Qualifications • 3+ years of kitchen leadership experience (upscale restaurant, hotel, or private club preferred), • Strong banquet and à la carte experience, • Knowledge of food cost control and inventory systems, • ServSafe certification (or ability to obtain), • Strong communication and organizational skills, • Ability to lift 50 lbs and stand for extended periods What We Offer • Competitive salary based on experience, • Professional growth within a respected private club environment, • Opportunity to lead high-profile events and member programming, • Supportive leadership team and structured operations Work Environment The University Club of Saint Paul is a historic private club known for refined dining, weddings, and special events. This role requires flexibility, including evenings, weekends, and holidays, especially during peak event seasons. If you're a driven culinary professional ready to take the next leadership step in a high-standard hospitality environment, we encourage you to apply.

Job Description This is a tipped position offering strong earning potential. With hourly pay plus tips, Teppan Chefs can earn up to approximately $1,000 per week during peak seasons, depending on business levels and guest volume. At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Performs other duties as assigned by a supervisor. Education/Experience: • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Performs other duties as assigned by a supervisor. Education/Experience: • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Title: Sous Chef Department: Food and Beverage Reports to: Executive Chef Classification: • Exempt (Salary), • Expected Hours of Work: Flexible scheduling - Daytime, evening, and weekend hours. Midland Hills Country Club has an exciting opportunity for a Sous Chef. We pride ourselves on providing an excellent dining experience for our members from a service and food quality standpoint. We are located in Roseville, just 10 minutes from St. Paul and or Minneapolis. We recently finished renovating our Ballroom accommodating up to 300 guests with its own private patio and offer break-out rooms including an Executive Boardroom, all overlooking our Seth Raynor designed and recently restored golf course. We are searching for a Sous Chef who will bring a creative flair to the kitchen and ensure that the kitchen runs smoothly and turns out excellent products on time. In this important role, the individual supervises staff and produces all food needed for a la carte, banquet functions and private parties. Responsibilities include assuming complete charge of the kitchen in the absence of the Executive Chef. Overseeing all production staff to ensure adherence to recipes and butchering guidelines and coordinating culinary staff to ensure timely and high-quality meal production with consistent presentations and portion control. Responsible for updating menus for seasonality and as deemed necessary. Accountable for creating prep lists and explaining assignments to cooks according to production needs. Assist in ordering monthly inventories and managing food costs and waste. Participate in pre-shift meetings to answer FOH staff questions and working directly with the front of the house team to educate them on menu ingredients. Ability to work and oversee culinary and dishwashing staff and receive food and culinary department goods. Ensure all functions are set up 15 minutes before the start time, and all cooks are at their stations. Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists. Participate in interviewing and hiring process and ensuring appropriate staffing levels. Midland Hills Country Club Mission Statement “Midland Hills Country Club will provide a premier golf and social experience for its members, families, and friends in its prominent metropolitan location. We are dedicated to our club’s values of tradition, pride, and friendship by providing attractive facilities with excellent dining and club services from a friendly, professional staff.” Requirements: Qualifications: Required Education and Experience: · At least three years of experience preparing food and cooking in a foodservice operation. · Experience cooking at a club or fine dining restaurant. · Supervisory experience. Preferred Education and Experience: · A culinary degree or certificate. · State of MN Certified Food Manager. · Spanish language proficiency is a plus in fostering relationships with our Spanish-speaking team-members. Physical Demands: · Walking and/or standing for extended periods of time. · Lift and carry racks or stacks of dishes, glassware, and other utensils weighing up to 30 lbs. · Substantial repetitive motions of the wrists, hands, and fingers. · Frequent bending, twisting, stooping, reaching, pushing, pulling, lifting, and climbing stairs and step stool. · Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items. · Frequent washing of hands. · Ability to lift up to 60 lbs. · Frequent exposure to smoke, steam, high temperatures, humidity, extreme cold. Work Environment: · Hazards include, but are not limited to, cuts from knives, broken glass and metal cans, burns, slipping and tripping. · Cleaning chemical exposure. · Exposure to heat, cold, and humidity. · Elevated noise levels. Compensation: $55,000 to $62,000 DOE Base salary Health and Dental insurance. Paid Time Off (PTO). 401k matching program. Complimentary employee meals. Use of Midland Hill’s exceptional facilities (golf course, ski trails) on Mondays.

Job DescriptionPosition Description: Chef de CuisineReports to: Culinary Director and Corporate Culinary TeamCompensation: $65,000 - $75,000 per yearPosition Summary:The Chef de Cuisine is responsible for leading all aspects of back-of-house operations, with full accountability for culinary execution, systems, labor and food cost management, and team leadership. This role drives kitchen excellence through team development, menu innovation, and rigorous standards for quality, cleanliness, and organization.Key ResponsibilitiesKitchen Leadership & Daily OperationsOversee sous chefs and kitchen staff to ensure high-quality food and service standards.Set the pace and lead daily prep, service, and cleaning operations.Provide shift coverage as needed due to vacations, absences, or operational demand.Enforce safety, cleanliness, and sanitation procedures in line with health code requirements.Maintain equipment and kitchen facilities; oversee maintenance schedules.Menu Management & ExecutionDevelop, test, and execute new menu items with approval from the Culinary Director.Create prep lists, station maps, training guides, and allergen information for new dishes.Collaborate with FOH leaders to ensure team knowledge of ingredients, preparation, and modifications.Drive system improvements that streamline service and production across locations.Training & Staff DevelopmentTrain and onboard all BOH staff; lead ongoing development and mentorship.Ensure all cooks follow standardized recipes and prep procedures.Provide in-the-moment coaching and hold staff accountable to kitchen standards.Facilitate consistent execution of new menu items and kitchen practices.Administrative & Financial OversightMaintain food cost targets (27%) and BOH labor targets (15%) through proactive oversight.Execute all ordering, vendor communications, and purchasing using company systems.Participate in forecasting and budgeting for food, labor, and operating expenses.Conduct and document disciplinary actions as needed, in line with company policy.Lead or attend weekly management meetings and share updates with the broader team.Oversee and analyze PMIX data to adjust prep, portions, and menu planning.Conduct regular menu costing and ensure up-to-date pricing on all items.Standards & ComplianceUphold food safety, sanitation, and cleanliness protocols at all times.Monitor waste management, including proper use of grease traps and trash enclosure.Ensure team compliance with health department codes and company policies.Lead by example to maintain a culture of accountability, pride, and consistency.Minimum QualificationsCulinary degree or 6+ years of back-of-house experience in full-service kitchens.5+ years of kitchen management and leadership experience Additional Information: Benefits AvailableHealth, Dental, and Vision InsurancePaid Time Off401(k)Employee DiscountFlexible SchedulePaid Training $65,000.00 - $75,000.00 Annually

Job Description Unidine is hiring immediately for a full time and part time SOUS CHEF position. • Location: Global Pointe - 5200 West Wayzata Boulevard, Minneapolis, MN 55416., • Schedule: Full time and part time schedules. Hours and days may vary; including nights and weekends. Further details upon interview., • Requirement: Prior cooking experience required., • Pay Range: $21.00 per hour to $25.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyUnidine.pdf Unidine is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1565698

Job Description • We are hiring immediately for a full and part time CHEF position., • Location: Eagan - 610 Opperman, Saint Paul, MN 55123 Note: online applications accepted only., • Schedule: Full and part time schedule. Monday - Wednesday 2:00 pm - 7:30 pm, Thursday 4:30 pm - 3:00 am, and Friday Off (unless coverage is needed). More details upon interview., • Requirement: 1 year of grill cook experience required. *Internal Employee Referral Bonus Available • Pay Range: $20.00 per hour to $21.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1566758. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyEurest.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1566758 [[req_classification]]

Job Description Who We Are Entourage Events Group, works closely with clients to design and manage events, from private business meetings and luncheons to large-scale conferences, employee appreciation events, seminars and holiday parties. We offer a wide-range of flexible menus and custom options for different audiences Position Entourage Events Group is currently seeking a full-time Banquet Sous Chef. We are looking for a creative and motivated sous chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional to join our team and work at our venues. We are looking to fill the position as soon as possible. This is a salaried position and is commensurate with experience.

Job Description Sous Chef | Upscale Steak & Seafood Restaurant At our restaurant, every plate reflects our standards, every ingredient matters, and every guest experience is personal. We are seeking an experienced, passionate Sous Chef who thrives in a culture of culinary excellence, precision, and leadership. This is an opportunity for a chef who believes that exceptional food begins with exceptional people. You'll work alongside a talented culinary team dedicated to delivering memorable dining experiences while developing the next generation of hospitality professionals. What You'll Do • Partner with the Executive Chef to deliver flawless execution, ensuring every dish meets the highest standards for taste, presentation, and consistency., • Lead, coach, and inspire the kitchen team through hands-on leadership, fostering a culture of accountability, teamwork, and continuous improvement., • Champion an uncompromising commitment to food quality, recipe execution, cleanliness, and attention to detail., • Develop and mentor culinary team members through ongoing training, coaching, and performance development., • Manage daily kitchen operations in a fast-paced, high-volume environment while maintaining exceptional organization and efficiency., • Monitor food, labor, and operating costs, helping achieve financial goals without compromising quality., • Assist with purchasing, inventory management, product rotation, and vendor ordering to ensure freshness and minimize waste., • Maintain impeccable sanitation, food safety, and OSHA compliance standards, creating a clean, safe, and organized kitchen., • Lead by example with professionalism, urgency, integrity, and a genuine passion for hospitality. What We're Looking For • Minimum of 2 years of culinary management experience in an upscale, polished casual, steakhouse, or fine dining environment., • A true passion for exceptional food, premium ingredients, and creating unforgettable guest experiences., • Strong leadership skills with a proven ability to motivate, coach, and develop high-performing kitchen teams., • Advanced knowledge of kitchen operations, including food cost management, labor planning, inventory control, purchasing, and quality assurance., • Exceptional attention to detail with a commitment to consistency in every dish served., • Ability to perform with composure in a high-volume, fast-paced environment while maintaining the highest culinary standards., • Excellent communication, organization, and conflict resolution skills., • Stable career progression and a strong reputation for professionalism and reliability., • Culinary degree or formal culinary training is preferred but not required. Why Join Our Team? We're building more than an exceptional restaurantwe're building careers. We invest in our people, celebrate excellence, and provide opportunities for talented culinary leaders to grow. We Offer: • Competitive salary plus monthly bonus potential, • Comprehensive leadership training and ongoing development, • Clear career advancement opportunities, • Medical, dental, vision, FSA, and voluntary life insurance, • 401(k) retirement plan, • Paid vacation and paid sick time, • Employee discounts on dining, retail, hotels, and entertainment, • A culture built on teamwork, respect, culinary excellence, and genuine hospitality If You Believe... • Every plate leaving the kitchen should be one you're proud to serve., • Great leaders develop great people., • Details matter because guests notice., • High standards create unforgettable experiences. We'd love to meet you. Join a team where passion, precision, and hospitality come together every day! #STS\nCompany Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client. Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job Description Salary: $55,000 - $65,000 Other Forms of Compensation: Full benefits, 401K, and PTO 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 Are you passionate about food service? Do you enjoy a hands-on role where you are building relationships and exceeding client and guest expectations? If so, you may be a fit for our Assistant Director of Dinng Services position. We are #1 in our industry through passion, partnership and results. Chartwells Higher Ed is seeking an individual that has a positive attitude, high energy and excellent communication skills that is committed to contributing to the overall success of our team. Essential Duties and Responsibilities • Works with the Chef and management team in creating nutritious and top quality food., • Implements new culinary programs in conjunction with the marketing and culinary teams., • Maintains excellent relationships with the client., • Manages, trains, and develops associates., • Performs other duties as assigned. Qualifications • 2+ years of food service management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Strong leadership and communication skills., • Financial experience and business acumen skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet., • Associate’s degree is preferred. 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: 1575345 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description About Great Lakes Management: Great Lakes Management (GLM) is a dynamic and growing company with exciting opportunities for those who are passionate about serving people and making a positive difference in the lives of others. At GLM, we are driven by our mission and core values, and we are always looking for talented individuals who share our commitment to excellence. We offer a supportive and collaborative environment and a range of benefits and opportunities for personal and professional growth. Joining the GLM team is a chance to be part of a highly successful and growing organization that is making a real impact on the world. Resident Assistant Job Details: • Hours – Overnights. Full Time and Part Time Available, • Pay Range – $17.00 - $24.00, • Location – Hayden Grove Bloomington Resident Assistant Benefits: • Shift Differentials, • 401(k) Match, • Free, chef-prepared meal every shift, • Daily Pay - Access your earned wages before payday! Resident Assistant Job Objective(s): The Resident Assistant is responsible for providing hands-on care, both physical and emotional, as outlined in each resident’s service agreement. Responsible for effectively communicating with residents, families, and notifying the case manager of any changes in condition or concerns. The Resident Assistant assists in the dining room and participating in activities and outings. Resident Assistant Job Responsibilities: • Assist residents with ADL’s (Activities of Daily Living) as indicated on the individualized service agreement, • Help each resident to reach and maintain the highest level of performance and independence., • Provide residents with both physical and emotional support., • Assist with treatments as delegated by the Registered Nurse per the resident service agreement, • The Resident Assistant observes clients and reports changes in physical and emotional condition such as change in attitude, loss of appetite, weight, etc. to the case manager., • Interact with residents to provide reassurance, engagement, and redirection as appropriate.

Job DescriptionBenefits: • Bonuses (quarterly) based on restaurant performance, • Bonus (annual) based on individual performance, • Medical/Dental/Vision Insurance, • Short Term & Long-Term Disability Insurance, • Paid Parking, • 401(k) matching, • Employee discounts, • Flexible schedule, • Paid time off 801 Chophouse Minneapolis is hiring for an Assistant General Manager! Don't miss your chance to join the front-of-house management team at our well-established, highly successful steakhouse. This is a full-time position that assists with overseeing the restaurant operations of a high-end chophouse. The ideal candidate is a detail-oriented, highly motivated professional with a strong sense of hospitality, excellent communication and interpersonal skills, and a true passion for fine service, food and wine. Total Compensation Package: 801 Restaurant Group offers a competitive total compensation package. AGM receives an annual base salary - estimated range of $70,000 to $80,000 per year (depending on experience) - plus is eligible to participate in the Management Bonus program, with combined quarterly bonuses and annual bonus estimated in the range of $9,000 - $15,000 (depending on restaurant / individual performance). Position Requirements/Desired Experience for Assistant General Manager: • Minimum of 3 years, but preferably 5 years, of restaurant management experience in a full-service, high-end fining dining establishment., • Understanding / proficiency in restaurant accounting & financial systems, including opening & closing paperwork, inventory, invoice entry, weekly submittals, etc., • Advanced knowledge of beer/wine/spirits is required., • Experience managing a beverage/wine program is preferred., • Experience in restaurant marketing/sales/business development is preferred., • Ability to remain calm, professional and use good judgment under pressure., • Ability to communicate clearly and demonstrate hospitality, warmth, and expertise to guests and staff in a busy, sometimes fast-paced / high-stress environment., • Must be available to work any day of the week, including evenings, weekends & some holidays., • Regular, predictable and reliable attendance. Physical requirements include, but are not limited to:, • Physical ability to work on your feet, alertly, for extended periods of time, • Ability to maintain balance of food and drink service trays, • Physical ability to frequently lift up to 50lbs, • Ability to bend, reach, squat, kneel, climb and twistPrimary Responsibilities of AGM: Assist GM/Chef with management of operations for the restaurant, including wine program, wine list, bar operations (menus, trainings, organization), inventory, purchasing, restaurant & staff cleanliness, staff performance management/training/retention, staff schedule management, menu development, restaurant organization, guest interaction, purveyor relations, etc. Manage the FOH Labor, Food Cost, Pour Cost and other operating expenses to remain in line with company standards. Ensure restaurant team understands and follows SOPs for service and 801’s human resources policies and procedures. Conduct pre-shift meetings with restaurant co-managers and staff. Assist with recruitment of FOH staff for restaurant.

Job Description Mobile Operations Lead - Job Ad Mobile Operations Lead Job Summary The Pizzeria Lola Food Trailer Operations Lead supports Pizzeria Lola’s Culinary team by leading the daily operations of our wood-fired Pizza Trailer located at Indeed Brewing Company in Northeast Minneapolis. Core Responsibilities (including but not limited to) Lead operations at the Pizzeria Lola food trailer, including opening and closing, ordering, service execution, and basic trailer maintenance. Complete daily shift report and temperature logs as directed by Pizzeria Lola Culinary Team Fulfill “dine-in” guest orders (guest order via qr code) as well as third-party delivery. Facilitate proactive daily ordering from commissary for next-day product delivery Facilitate excellent guest experience Execute the Pizza Trailer menu to Pizzeria Lola’s specifications and standards. Facilitate catering events in The OxTaproom in conjunction with the Executive Chef and/or other members of the Pizzeria Lola leadership team Maintain a positive and professional relationship with the Indeed Brewing staff and management team Core Competencies Hospitality Excellence - Provide guests with hospitality consistent with Pizzeria Lola’s vision and values. Food Preparation - Execute menu items consistently and efficiently while upholding food quality standards. Team Leadership: Train, mentor, and lead an engaged, high-performing team as both a leader and an active member of the team. Kitchen Operations - Maintain a safe, clean, and efficient work environment through organization systems, adherence to food safety regulations, and constructive accountability. You’re a good candidate for this position if: You have a good understanding of pizza dough management You have wood-fired oven and/or pizza experience You have strong interpersonal skills You are available Thursday - Monday for primarily afternoon and evening shifts You have at least 2 years experience in a fast-paced food service environment Conversational English necessary in order to communicate with guests Conversational Spanish to communicate with team members Working knowledge of Google Suite (ability to fill out daily spreadsheets) Nice to have but not required: Leadership experience in fast-paced food service environment Basic understanding of POS system (Toast) Counter service and/or guest-facing service experience ServSafe or Certified Food Protection Manager Compensation and Benefits Package Includes: Hourly Rate Plus Tips - average an additional $20-$30/hr during peak service ICHRA Medical Insurance with a generous, monthly company contribution Dental Insurance Vision Insurance Health Savings Account (HSA), Flexible Spending Account (FSA) Employee Assistance Plan 2 Weeks Paid Time Off Floating Holidays subject to eligibility 401K retirement plan with 4% employer match subject to eligibility

Job Description Position Title: CATERING MANAGER - MINNEAPOLIS, MN Pay Grade: 11 Reports To: Salary: $52,000 - $56,000 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary Summary: As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet., • ServSafe Certification. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionBenefits: • Free uniforms, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Competitive salary, • Employee discounts Catering Chef – Pastry & Culinary Event Management Department: CRAVE Catering – Culinary Reports To: Executive Chef / Catering Culinary Leadership Employment Type: Full-Time Location: Minneapolis–Saint Paul Area Position Overview CRAVE Catering is seeking an experienced, organized, and creative Catering Chef with a focus on pastry and culinary event management to join our growing team. This role combines hands-on pastry and culinary production with leadership responsibility for the successful execution of weddings, corporate functions, social celebrations, venue events, and large-scale catered experiences. The ideal candidate has a strong pastry background, is comfortable supporting savory production, and can confidently manage culinary operations at events. This individual will oversee event preparation, culinary timelines, food presentation, kitchen and station setup, staff direction, service execution, and post-event breakdown while maintaining CRAVE’s standards for quality, hospitality, and professionalism. Key Responsibilities Culinary Event Management Serve as a culinary lead for assigned catering events from final preparation through event completion. Review banquet event orders, menus, guest counts, dietary requirements, timelines, floor plans, equipment needs, and service expectations before each event. Coordinate with culinary leadership, sales, operations, venue teams, and service managers to ensure all event details are understood and properly executed. Develop and manage culinary production timelines, packing lists, pull sheets, equipment lists, and on-site execution plans. Confirm that food, supplies, serving equipment, smallwares, signage, and specialty items are complete and properly packed before departure. Lead culinary setup at event venues, including temporary kitchens, plating areas, buffets, action stations, dessert displays, and back-of-house workspaces. Direct culinary staff during setup, service, replenishment, plating, station execution, and breakdown. Conduct pre-event culinary briefings so team members understand assignments, timing, menu details, dietary accommodations, and presentation standards. Monitor food quality, temperature, portioning, presentation, timing, and sanitation throughout the event. Communicate proactively with event managers and service leadership to adjust timing or resolve operational concerns. Troubleshoot culinary challenges calmly and professionally while protecting the guest experience. Ensure all dietary meals and allergy-sensitive items are properly labeled, protected, communicated, and delivered to the correct guests. Oversee post-event food handling, equipment organization, loading, cleanup, and return procedures.  Provide timely post-event feedback regarding staffing, production, equipment, menu performance, and opportunities for improvement.  Help train and mentor culinary team members in event execution, organization, presentation, and CRAVE service standards. Pastry and Dessert Production  Prepare and execute pastries, plated desserts, cakes, bars, cookies, mini desserts, and other specialty items for catered events.  Assist with the development of seasonal desserts, tasting-menu selections, dessert displays, and interactive dessert stations.  Produce pastry items consistently according to CRAVE recipes, portion specifications, and presentation standards.  Decorate and finish desserts with exceptional attention to detail and visual appeal.  Adapt recipes and menu items to accommodate gluten-free, dairy-free, nut-free, vegan, and other dietary needs.  Package and organize delicate pastry items for safe transportation, storage, and off-site service.  Manage pastry production priorities based on event schedules, guest counts, staffing, and available kitchen space.  Monitor pastry ingredients, inventory, and supplies and communicate purchasing or production needs. Catering Culinary Production  Support savory preparation and general kitchen production based on event volume and business needs.  Assist with cooking, portioning, plating, packaging, labeling, and loading for weddings, corporate events, tastings, and special functions.  Participate in client tastings, menu-development sessions, venue events, and promotional showcases.  Contribute creative ideas for seasonal menus, plated desserts, dessert displays, interactive stations, and elevated guest experiences.  Follow recipes, production sheets, banquet event orders, packing lists, and established culinary procedures.  Collaborate with culinary leadership to determine staffing, production, transportation, and equipment requirements for upcoming events.  Help identify operational improvements that increase efficiency, consistency, and event readiness. Quality, Organization, and Safety  Maintain exceptional standards for flavor, freshness, consistency, portioning, and presentation.  Follow all food-safety, sanitation, allergen-management, labeling, transportation, and storage procedures.  Maintain clean, organized, and efficient kitchen and event workspaces.  Help minimize food waste through accurate production, proper storage, and responsible handling.  Communicate production concerns, shortages, equipment needs, staffing issues, and timing challenges promptly.  Assist with receiving, inventory, organization, and rotation of ingredients and supplies.  Ensure company equipment and event supplies are handled carefully and returned in an organized condition.  Represent CRAVE Catering professionally when interacting with clients, guests, venues, planners, and vendor partners. Qualifications  Culinary or pastry degree preferred, or an equivalent combination of education and professional experience.  Three or more years of professional culinary, pastry, banquet, hotel, restaurant, or catering experience preferred.  Previous experience leading culinary teams or managing food operations at catered events strongly preferred.  Strong knowledge of baking methods, pastry production, dessert presentation, recipe scaling, and high-volume preparation.  Ability to support both pastry and savory culinary production.  Demonstrated ability to read and execute banquet event orders, production plans, timelines, and packing lists.  Strong leadership, organization, problem-solving, and communication skills.  Ability to remain composed and make sound decisions in fast-paced, high- pressure event environments.  Understanding of dietary restrictions, food allergies, and cross-contact prevention.  Ability to balance creativity with consistency, efficiency, food cost, and operational requirements.  Dependable, flexible, team-oriented, and committed to delivering an exceptional guest experience.  Food-safety certification or willingness to obtain the required certification.  Valid driver’s license and reliable transportation may be required for event responsibilities. Schedule and Physical Requirements  Availability for a flexible catering schedule, including early mornings, evenings, weekends, and holidays based on event needs.  Ability to stand and work for extended periods.  Ability to lift and carry up to 50 pounds.  Ability to safely work around ovens, mixers, hot equipment, refrigeration, and commercial kitchen tools.  Ability to work in both permanent and temporary kitchen environments.  Ability to travel between the production kitchen and event venues as required. What Success Looks Like The successful candidate will elevate CRAVE’s pastry offerings while providing confident culinary leadership at events. This individual will be highly organized, anticipate operational needs, communicate clearly, lead teams effectively, and ensure every culinary detail is executed with precision. Success in this role means events run smoothly, food is served safely and on time, dietary accommodations are handled carefully, desserts and menu items are beautifully presented, and clients and guests consistently receive the high-quality experience expected from CRAVE Catering. CRAVE Catering is an equal-opportunity employer committed to creating an inclusive and welcoming workplace.

Job Description Position Title: [[title]] Salary: $80,000-$85,000 Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary Job Summary: Working as a Director of Dining Services, you are responsible for overseeing day-to-day operations for a dining account. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: • Maintain excellent relationships with customers, guests and client as well as other departments, • Work with the Chef and management team in creating menus and providing top quality food, • Oversee all P&L and budgeting as it pertains to the account, • Roll out new culinary programs Preferred Qualifications: • BS, Hospitality or Culinary degree preferred, • Three to five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • 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/2023/08/2023WageTransparencyUnidine.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. Unidine maintains a drug-free workplace. Req ID: 1563721 Unidine KATHRYN MANFUSO [[req_classification]]

Job DescriptionBuild software that solves challenging, real-world problems. At Kitware, you'll work alongside researchers and engineers to turn cutting-edge computer vision, machine learning, and artificial intelligence research into robust software solutions. Your work won't be limited to theoretical problems or prototypes. Depending on the project, you could contribute to technologies involving 3D reconstruction, object detection, image manipulation detection, motion pattern learning, and anomaly detection. You'll have opportunities to work directly with customers, participate in live field tests and demonstrations, contribute to open source software, and see how the software you build performs in real-world environments. If you're a strong C++ and Python developer who enjoys solving difficult technical problems and collaborating with people across disciplines, this role offers an opportunity to put those skills to work on projects with meaningful impact. What You'll Do In this position, you'll: Develop robust software solutions using C++ and Python. Collaborate with researchers and engineers on projects involving computer vision, machine learning, and artificial intelligence. Help translate research, algorithms, and prototypes into reliable software for real-world applications. Contribute to projects in areas such as 3D reconstruction, object detection, image manipulation detection, motion pattern learning, and anomaly detection. Develop software for Linux, macOS, and/or Windows environments. Depending on your projects, interact directly with customers, visit customer sites, and participate in live field tests and demonstrations. Have opportunities to contribute to and maintain open source software, including platforms such as VIAME and TeleSculptor. What We're Looking For Bachelor's degree in Computer Science with relevant project experience outside of an academic setting and/or a master's degree in Computer Science or a relevant subject area. Strong programming skills with experience using both C++ and Python. Knowledge of software development processes and environments, including tools such as Visual Studio, gcc, clang, make, CMake, or CDash. Ability to develop software for Linux, macOS, and/or Windows operating systems. Due to contractual requirements, only U.S. citizens will be considered for this position. If not already cleared, willingness and ability to apply for and maintain a TS/SCI security clearance. Preferred Qualifications Experience using GitHub or GitLab for code reviews, documentation, and release management. Ability to learn core Amazon Web Services (AWS) technologies such as EC2, EBS volumes, S3, and CloudWatch. Ability to learn DevOps tools such as Ansible, Terraform, Chef, Puppet, Vagrant, and Packer. Interest and experience in open source software development. An active government security clearance of TS or higher. Why Kitware? Kitware is a research and development software company working to advance science, make a positive impact, and share our results. Our work contributes to areas including healthcare, national security, and advanced computing, and our customers and collaborators include government organizations, national laboratories, leading universities, medical device manufacturers, technology companies, and other organizations around the world. We're also 100% employee-owned through an Employee Stock Ownership Plan (ESOP). Eligible employees have the opportunity to share in the value they help create, giving our people a meaningful stake in Kitware's long-term success. Our employees enjoy a collaborative work environment with flexibility in their assignments, significant independence, and the opportunity to take ownership of their work. Benefits Include: Six weeks of paid time off Flexible working hours Competitive compensation Employee bonus plan 401(k) Health and life insurance Short- and long-term disability insurance Tuition reimbursement Free coffee, drinks, and snacks For more information on our benefit offerings, please visit: https://www.kitware.com/careers/. Living & Working in New York's Capital Region The Software Engineer is offered at Kitware's Clifton Park, NY headquarters, putting you in the heart of New York's Capital Region. This area offers the conveniences and culture of city living with a distinctly small-town feel. From Broadway shows and outdoor concerts to a strong local dining scene, there’s plenty to do without the pace of a larger metropolitan area. What really sets the region apart is its access to the outdoors. With an abundance of parks, lakes, nature preserves, and trails, outdoor recreation is part of life year-round - from hiking and boating in the warmer months to skiing and snowshoeing in the winter. Kitware's Clifton Park headquarters includes collaborative gathering spaces, an oversized kitchen stocked with beverages and snacks, and an expansive outdoor patio. Equal Employment Opportunity Kitware actively subscribes to a policy of equal employment opportunity. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, age, protected veteran status, uniformed service member status, or any other characteristics protected by applicable law. If you need assistance with applying or interviewing for a role due to a disability or special need, please reach out directly to our HR team at hr@kitware.com at any time during the hiring process. Any unsolicited resume sent to Kitware, including to Kitware's mailing addresses, fax machines or email addresses, whether directly to Kitware employees or to Kitware's applicant tracking system, will be considered Kitware property. Kitware will not pay a fee for any placement resulting from the receipt of an unsolicited resume, and will consider any candidate submitted by a recruitment agency without a fully executed contract with Kitware to have been referred free of any charges or fees. 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.

\n The opportunity\n Delaware North Sportservice is searching for a Sous Chef to lead the culinary team for the Players Club at Little Caesars Arena in Detroit, Michigan. In this role, you will help lead kitchen operations in one of the arena's premier hospitality spaces, delivering exceptional dining experiences for guests while supporting menu execution, food quality, and team leadership. This is an exciting opportunity for a culinary professional who thrives in a fast-paced sports and entertainment environment and is passionate about creating memorable guest experiences. \n\n\n Pay\n Minimum – Anticipated Maximum Base Salary: $61,200 - $82,600 / year \n\n\n In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/. \n\n\n What we offer\n At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: \n \n • Medical, dental, and vision insurance\n, • 401(k) with up to 4% company match \n, • Annual performance bonus based on level, as well as individual, company, and location performance\n, • Paid vacation days and holidays\n, • Paid parental bonding leave\n, • Tuition and/or professional certification reimbursement\n, • Generous friends-and-family discounts at many of our hotels and resorts\n \n\n\n What will you do?\n \n • Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation\n, • Assist in hiring, training, and mentoring team members while creating a cohesive work environment\n, • Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes\n, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes\n, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies\n \n\n\n More about you\n \n • Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation\n, • Culinary experience in high-end or fine dining restaurant, upscale country club or catering and events, desirable\n, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team\n, • Knowledge of best practices for monitoring food and labor costs, menu development, costing, ordering, inventory, and food safety and sanitation\n, • Proficient computer skills, including Word and Excel\n, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications\n, • Capacity to work a flexible schedule to accommodate business levels\n \n\n\n Shift details\n Days \n Evenings \n Holidays \n M-F \n Evenings as needed \n Events \n\n\n Who we are\n\n\n Delaware North is the food, beverage, and retail provider at Little Caesars Arena. The 20,000-seat venue opened in 2017 and is home of the NHL's Detroit Red Wings and the NBA's Detroit Pistons. We provide a full accompaniment of services, including concessions and premium dining services in a variety of innovative club areas, loge boxes, and suites. \n\n\n Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. \n Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. \n Together, we’re shaping the future of hospitality — come grow with us! \n\n\n Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. \n\n \n$61,200 - $82,600 / year

Job Description Position Description: La descripcion en espanol esta abajoJob Title: Prep Cook Reports to: Sous Chef / Executive Chef Compensation: $18-$21/hour This role is essential in ensuring smooth service by preparing all necessary ingredients and items ahead of time, receiving and organizing vendor deliveries, and maintaining a clean, safe, and efficient work environment. Key Responsibilities: Complete the daily prep list according to specified quantities and timelines Follow all recipes accurately to ensure consistency and quality Maintain cleanliness and organization throughout the kitchen at all times Adhere to all health department safety and sanitation standards Receive, inspect, and properly store all vendor deliveries Report any issues with delivered products to a chef and contact vendors as needed Keep prep station neat, tidy, and stocked Use the “First In, First Out” (FIFO) method for all food storage Keep the walk-in organized and clean Label and date all prepared items correctly Clean and sanitize kitchen areas before leaving for the day Communicate with management regarding any incomplete prep tasks or low-stock items Skills and Qualifications: Strong knowledge of food preparation and kitchen fundamentals Ability to read and follow recipes accurately Comfortable working both independently and as part of a team Receptive to feedback and willing to take direction Able to manage time effectively and stay organized in a fast-paced environmentTítulo del Puesto: Cocinero/a de Preparación Reporta a: Sous Chef / Chef Ejecutivo Compensación: $18–$21 por hora Este puesto es esencial para asegurar un servicio fluido mediante la preparación anticipada de todos los ingredientes y productos necesarios, la recepción y organización de entregas de proveedores, y el mantenimiento de un ambiente de trabajo limpio, seguro y eficiente. Responsabilidades Principales: Completar la lista diaria de preparación según las cantidades y tiempos establecidos Seguir todas las recetas con precisión para garantizar consistencia y calidad Mantener la limpieza y organización de la cocina en todo momento Cumplir con todas las normas de seguridad y sanidad del departamento de salud Recibir, inspeccionar y almacenar adecuadamente todas las entregas de proveedores Reportar cualquier problema con los productos entregados a un chef y contactar a los proveedores cuando sea necesario Mantener la estación de preparación limpia, ordenada y abastecida Utilizar el método “Primero en Entrar, Primero en Salir” (FIFO) para todo el almacenamiento de alimentos Mantener el refrigerador organizado y limpio Etiquetar y fechar correctamente todos los productos preparados Limpiar y desinfectar las áreas de la cocina antes de finalizar el turno Comunicarse con la gerencia sobre cualquier tarea de preparación incompleta o artículos con bajo inventarioHabilidades y Calificaciones: Conocimiento sólido de preparación de alimentos y fundamentos de cocina Capacidad para leer y seguir recetas con precisión Comodidad trabajando de manera independiente y en equipo Receptividad a la retroalimentación y disposición para seguir instrucciones Capacidad para gestionar el tiempo de manera efectiva y mantenerse organizado/a en un entorno de ritmo rápido Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule $18.00 - $21.00 Hourly

Job Description Position Description: La descripción en Español está abajo.Job Title: Pizza Cook Reports to: Sous Chef / Executive Chef Compensation: Based on experience, $18-$24/hour The Pizza Cook is a key member of the Back of House team, responsible for preparing, assembling, and cooking pizzas in a high-volume wood-fired oven environment. This role requires strong attention to detail, a sense of urgency, and a commitment to quality and consistency. The Pizza Cook plays an important role in maintaining kitchen standards, supporting teammates, and ensuring an organized, clean, and efficient service. Key Responsibilities Prepare, stretch, top, and cook pizzas according to recipe and quality standards. Operate and manage a wood-fired oven, including monitoring oven temperatures and adjusting cooking techniques as needed. Maintain consistent pizza quality, appearance, and cook times throughout service. Prepare and stock pizza station ingredients and ensure proper product rotation and storage. Complete daily station setup and prep assignments. Communicate clearly with chefs and teammates regarding product levels, equipment needs, and service challenges. Maintain cleanliness and organization of the pizza station, oven area, and surrounding workspaces throughout the shift. Follow all food safety, sanitation, and allergen procedures. Assist other kitchen stations, prep cooks, and dishwashers as needed to support overall kitchen operations. Clean and organize station and at the end of each shift in accordance with restaurant expectations. Schedule Expectations This is an hourly position. Schedule flexibility is required, including availability for evenings, weekends, and holidays. The Wood-Fired Pizza Cook is expected to work scheduled service shifts and assist with prep production as needed to support smooth kitchen operations. Qualifications Previous pizza-making experience required; wood-fired oven experience strongly preferred. Ability to hand-stretch dough and execute pizzas with consistency and attention to detail. Understanding of wood-fired cooking techniques, heat management, and oven safety. Strong knowledge of food safety, sanitation, and kitchen cleanliness standards. Ability to work efficiently in a fast-paced, high-volume environment. Strong communication and teamwork skills. Knowledge of kitchen terminology, ticket flow, and service execution. Ability to stand for extended periods and lift up to 50 pounds. Título del puesto: Cocinero/a de Pizza Reporta a: Sous Chef / Chef Ejecutivo Compensación: Basada en experiencia, $18–$24 por hora El Cocinero de Pizza es un miembro clave de la cocina, responsable de preparar, armar y cocinar pizzas en un entorno de alto volumen utilizando horno de leña. Este puesto requiere gran atención al detalle, sentido de urgencia y compromiso con la calidad y consistencia. La persona en este rol contribuye a mantener los estándares de la cocina, apoyar al equipo y asegurar un servicio organizado, limpio y eficiente. Responsabilidades Principales Preparar, estirar, armar y cocinar pizzas de acuerdo con las recetas y estándares de calidad. Operar y manejar el horno de leña, incluyendo el monitoreo de temperaturas y ajustes en la técnica de cocción según sea necesario. Mantener consistencia en la calidad, presentación y tiempos de cocción durante el servicio. Preparar y abastecer los ingredientes de la estación de pizzas, asegurando la correcta rotación y almacenamiento de productos. Completar la preparación diaria de la estación, incluyendo mise en place y revisión de línea. Comunicarse claramente con chefs y compañeros sobre niveles de producto, necesidades de equipo o desafíos durante el servicio. Mantener la limpieza y organización de la estación de pizzas, el área del horno y los espacios de trabajo durante todo el turno. Cumplir con todas las normas de seguridad alimentaria, sanidad y manejo de alérgenos. Apoyar a otras estaciones, cocineros de línea, personal de preparación y lavaplatos según sea necesario. Limpiar y organizar la estación al final de cada turno conforme a los estándares del restaurante. Expectativas de Horario Este es un puesto por hora. Se requiere flexibilidad de horario, incluyendo disponibilidad para trabajar noches, fines de semana y días festivos. Se espera que el/la Cocinero/a de Pizza en Horno de Leña trabaje los turnos asignados y apoye en la preparación según sea necesario para asegurar una operación fluida. Calificaciones Experiencia previa haciendo pizzas requerida; experiencia con horno de leña altamente valorada. Capacidad para estirar masa a mano y ejecutar pizzas con consistencia y atención al detalle. Conocimiento de técnicas de cocción en horno de leña, manejo del calor y seguridad del equipo. Sólido conocimiento de normas de seguridad alimentaria, sanidad y limpieza. Capacidad para trabajar eficientemente en un ambiente de alto volumen y ritmo rápido. Buenas habilidades de comunicación y trabajo en equipo. Conocimiento de terminología de cocina y flujo de comandas. Capacidad para permanecer de pie por períodos prolongados y levantar hasta 50 libras. Additional Information: Benefits Available Health, Dental, and Vision Insurance Paid Time Off 401(k) Employee Discount Flexible Schedule Paid Training $18.00 - $24.00 Hourly

Job DescriptionThis position is responsible for preparing and serving the daily meals to the tenants and guests at Sunlight Senior Living. This position must fulfill expectations of exceptional customer service. Qualifications: • Must understand and communicate food service vocabulary., • Must be punctual, with a good attendance record., • Must be mature and emotionally stable using calm and kind tone of voice, remaining calm in difficult or unusual circumstances., • Must be able to prioritize and organize work effectively and efficiently, staying on task., • Must be flexible and adaptable to changing situations., • Must be compassionate and work with tact and ethical awareness., • Must work as a team member with other personnel, Chef Supervisor and Manager., • Must demonstrate good interpersonal skills.Other Specialized Knowledge and Abilities:This position requires incumbent to have:, • A service-oriented mindset., • Good verbal communication skills., • Ability to understand and relate well to senior adults., • Ability to read and complete necessary paperwork. Essential Job Functions & Tasks: Job Function: Receiving and Storage of Food Service Products.Tasks: • Receive and examine foodstuffs and supplies for quality and quantity., • Place foodstuffs and supplies in dry storage, refrigerator, cooler and/or freezer to ensure food safety., • Utilize proper storage containers., • Properly label and date storage containers., • Record food and supply shortages.Job Function: Food Production.Tasks:, • Be familiar with weekly menu., • Pull food, as needed, according to weekly menu., • Prepare meals according to daily meal census., • Read and adjust recipes as needed., • Utilize food preparation tools, equipment and appliances., • Weigh, measure, mix, bake and cook ingredients., • Apply personal knowledge and experience in food preparation., • Minimize waste.Job Function: Safe Food Handling Skills and Practices.Tasks:, • Practice strict personal hygiene, • Monitor and document time and temperature of food and appliances daily., • Thaw food properly, including pulling food from freezer prior to needing it., • Keep raw products and ready to eat foods separate., • Avoid cross-contamination., • Cook to required minimal internal temperatures., • Hold hot foods at 1400 F or above and cold food at 410 F or below., • Cool cooked foods properly., • Reheat to internal temperature of 1650 F for 15 seconds.Job Function: Customer Service and Meal Presentation.Tasks:, • Meet daily mealtime schedule., • Practice proper portion control., • Plate meal attractively., • Attractively garnish plates., • Maintain high quality food standards.Job Function: Sanitation of Food Service Area.Tasks:, • Clean and sanitize work areas., • Maintain an organized clean work area., • Assist with general cleaning to maintain a safe, clean kitchen., • Dispose of trash in proper areas., • Recycle cans, plastic, and cardboard in proper areas.Job Function: Operation and Maintenance of Facility, Equipment and Appliances.Tasks:, • Properly operates all equipment in the kitchen., • Notify Chef Supervisor of equipment failure and malfunction., • Demonstrate a strong respect for facility and supplies.Job Function: Other Support Functions and Tasks.Task:, • Coordinate with Chef Supervisor to complete work schedule for Wait Staff., • Oversee Wait Staff, including training, giving direction, and documenting., • Demonstrate to the regulating authority knowledge of food-borne disease, prevention, application of the hazard analysis critical control point principles and the requirement of the Minnesota Food Code., • Order, as needed, supplies including food, bread, paper products, and chemicals., • Document and communicate with Chef Supervisor or Manager any incident reports for emergencies or accidents for self, other employees, or tenants.Job Function: Other duties as assigned.

Job DescriptionDescription: Job Title: Cook Reports to: Sous Chef FLSA Status: Non-Exempt Position Scope: As a Cook, you will support the delivery and execution of quality food service to residents and guests. ABOUT US: Evolve Senior Living was founded on the premise of change. We believe the senior living industry needs to change to appropriately address the needs of tomorrow’s work force and residents. Evolve represents the notion of continuous improvement in our delivery of services for the elderly, providing a safe and dependable environment for our team members and commitment to leading the discussion on change within the senior living sector. ABOUT YOU: A compassionate team member who seeks an opportunity to do what you love, while touching the lives of those people we have the honor to care for and serve. An entrepreneurial spirit who is excited and motivated by the prospect of change and continuously improving the services we provide. RESPONSIBILITIES: • Supports the mission, core values and goals of the organization, upholding and promoting company culture and vision., • Completes all hours of state mandated continuing education each year., • Promotes and displays a spirit of teamwork in performance of daily duties through cooperative interactions with co-workers and other departments., • Supports a positive and professional image through actions and dress., • Promotes the property in a positive manner and effectively communicates the organization’s values to residents, visitors, co-workers, and the community., • Setting up, cleaning, and organizing workstations., • Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc., • Preparing and operating kitchen equipment for shift., • Taking orders from wait staff or computerized system., • Cooking order according to food health and safety standards., • Recommending ideas for specials or seasonal dishes., • Handling multiple food orders at one time., • Monitoring multiple food orders as new orders arrive., • Dressing order for presentation., • Ensuring each guest order has the correct food and sides., • Delivering food order to wait staff in a timely manner., • Sanitizing and cleaning workstations and utensils., • Assisting other cooks in preparing food or helping other team members when needed., • Performs other duties consistent with the position as assigned.Requirements: QUALIFICATIONS: • High school degree or equivalent., • Two (2) years of experience as a cook preferred., • Able to work in a fast-paced environment., • Able to multitask, prioritize, and manage time efficiently., • Physical endurance to stand for an entire shift., • Self-motivated and self-directed., • Works well as part of a team and on individual tasks., • Able to quickly multiple orders., • Must have a strong understanding of the English language, sufficient to speak, read and write. PHYSICAL QUALIFICATIONS: • Walk/Stand/Sitting – must be able to continuously perform duties that incorporate walking, standing, or sitting., • Environment Condition – must be able to perform work both inside and outside., • Lift - constantly 0 – 10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds., • Carry - constantly 0 – 10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds., • Push - constantly 0 – 10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds., • Climb – must be able to climb stairs on a frequent basis, with the opportunity to utilize the elevator as an alternate resource if available., • Bend – must be able to bend at the waist, knees, hips and spine on a frequent basis, may require frequently manipulating weights of 25 pounds or more., • Twist or rotate – must be able to twist or rotate occasionally at the trunk, hips, knees, and neck, manipulating weights of 25 pounds or more., • Reach - may occasionally reach overhead, requiring manipulation of weight of 10 pounds or less, and below waist manipulating weight of 25 pounds or more., • Sensory Vision – must be able to read clearly with or without corrective lenses., • Hear - Must be able to hear telephone, audible alarms, bells, and signals related to resident safety with or without hearing devices., • Speech/Language – must have strong command of English sufficient to read and write and interpret medical and administration information.

Job Description POSITION: Part-Time Cook COMPANY: Suite Living Senior Care LOCATION: Plymouth, MN TYPE: Part Time SHIFT: Half Day Weekdays, Full days on weekends PAY RANGE: $20-22/hr SUMMARY: Suite Living Senior Care is seeking a Part-time Cook to join our team! This a part-time position that works a mix of full shifts and half shifts within our senior living community. Our Senior Living communities have 32 beds in Memory Care + Assisted Living. If you want to make a difference in the lives of older adults and love being in the kitchen, this may be the opportunity for you! (Menus will be planned in advance, only cooking & clean-up required.) MINIMUM REQUIREMENTS: • Minimum of a High School Diploma, • Related experience in a Cook, Chef, Dietary Aide, or Server role highly preferred, • Experience in a Senior Living community highly preferred THIS JOB IS IDEAL FOR SOMEONE WHO IS: • Dependable & reliable, • Passionate about the well-being of our elderly community, • Adaptable/flexible -- enjoys doing work that requires frequent shifts in direction, • Detail-oriented, • Autonomous/Independent -- enjoys working with little direction SUITE LIVING OFFERS: • Competitive Pay, • PTO, • 401k with company match, • Opportunity for growth! Job Posted by ApplicantPro

Job Description • We are hiring immediately for full and part time PREP COOK positions., • Location: Land O Lakes - 4001 Lexington Avenue N, Saint Paul, MN 55126 Note: online applications accepted only., • Schedule: Full and part time schedule. Monday - Thursday day shift. Some Fridays as needed. Events (afternoon/evenings) as needed. More details upon interview., • Requirement: Kitchen experience preferred., • Perks: Willing to train! No weekends or holidays! *Internal Employee Referral Bonus Available • Pay Range: $18.00 per hour to $21.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1560932. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns., • Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyEurest.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1560932 [[req_classification]]

Job Description We are seeking a talented and passionate Line Cook to join our culinary team at W.A. Frost, an award-winning fine dining restaurant. As a Line Cook, you will be responsible for preparing exceptional, high-quality dishes that meet the standards of our renowned kitchen. You will work in a fast-paced environment with a team of skilled professionals, ensuring every dish is meticulously prepared, plated, and served to our guests’ satisfaction. Key Responsibilities: Ø Food Preparation and Cooking: Prepare and cook dishes in accordance with the restaurant’s menu, ensuring that every plate meets the high standards of quality, taste, and presentation that our guests expect. Ø Station Management: Efficiently manage your assigned station, including grill, sauté, fry, or pastry sections, ensuring all ingredients and equipment are properly stocked and ready for service. Ø Timing and Coordination: Work closely with the kitchen team to ensure dishes are completed and plated in a timely manner, maintaining a smooth flow during service. Ø Plating and Presentation: Ensure that all dishes are presented beautifully and consistently, adhering to the restaurant’s aesthetic and quality standards. Ø Inventory and Stocking: Assist with inventory management and restocking ingredients, ensuring kitchen supplies are maintained at optimal levels for daily operations. Ø Food Safety and Cleanliness: Adhere to all health and safety standards, ensuring cleanliness and organization of the kitchen at all times. Follow proper sanitation protocols for food handling and kitchen tools. Ø Collaboration and Communication: Communicate effectively with the executive chef, sous chefs, and other line cooks to ensure smooth and efficient kitchen operations during service. Ø Quality Control: Maintain consistent quality, following recipes and specifications accurately while contributing to ongoing menu development and refinement. Qualifications: Ø Proven experience as a line cook in a fine dining or high-end restaurant environment. Ø Strong knowledge of food preparation, cooking techniques, and kitchen operations. Ø Ability to work under pressure and manage multiple tasks simultaneously in a fast-paced environment. Ø Commitment to maintaining high standards of food quality, cleanliness, and organization. Ø Ability to follow recipes and work efficiently both independently and as part of a team. Ø Excellent attention to detail and presentation skills. Ø Flexibility to work nights, weekends, and holidays, as required by the restaurant’s operating hours. Ø Strong communication skills and a positive attitude in a team-oriented environment. Preferred Skills: Ø Culinary degree or formal training from a recognized institution. Ø Passion for fine dining and culinary excellence. Ø Knowledge of wine pairings and the ability to work in a fine dining environment. Benefits (if applicable): Ø Competitive salary and tips. Ø Opportunity to work in an award-winning, innovative restaurant. Ø Professional development opportunities and potential for growth within the kitchen team. If you are passionate about culinary excellence and want to be part of a dynamic team in an award-winning fine dining restaurant, we would love to hear from you.

Job Description • We are hiring immediately for a full time CATERING CHEF position., • Location: 600 S. 4th Street, Minneapolis, MN 55415 Note: online applications accepted only., • Schedule: Full time schedule. Days may vary, 6:00 am - 2:30 pm. More details upon interview., • Requirement: Catering chef experience required. Culinary degree or equivalent preferred. *Internal Employee Referral Bonus Available • Pay Range: $23.00 per hour to $25.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1554191. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyEurest.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1554191 [[req_classification]]

Job DescriptionBoden Senior Living of Apple Valley, a Lifespark Senior Living Community, is looking for a Chef/Cook to join our growing team! Boden Senior Living of Apple Valley opened July 2022 in Apple Valley, MN. It is located right off 155th Street across from Target. We help seniors Age Magnificently in our gorgeous 64-unit, apartment style community providing Assisted Living, Independent Living, and Memory Care services. Boden Senior Living of Apple Valley is a growing community with a passionate team who assists our residents Age Magnificently. Boden was voted Readers Best Assisted Living in 2023! Join our team today! Shifts Available: Part-Time Wage: $17.50-$22.50 per hour Are you compassionate towards others? Are you passionate about enriching the lives of others? If so, we want you to join our team and help seniors Age Magnificently! Our Chef/Cook becomes family and impacts the lives of our residents who live in a Lifespark Senior Living Community. In this position, you will be responsible for preparing food in accordance with prescribed resident diet specifications, facility procedures, and dietary and sanitary regulations. Duties Include: • Prepare and serve food and meals in accordance with planned menus, diet plans, recipes, portions, and temperature control procedures., • Direct and assist in cleaning and sanitizing work areas, equipment and floors, dishes, and utensils., • Check all trays for menu and diet requirements and preference and accuracy., • Ensure proper storage for food and supplies., • Review and process diet changes and ensure menus are maintained and followed in accordance with established procedures. Preferred Qualifications:, • High School Diploma or equivalent., • Experience in a senior living setting is preferred., • Must be able to relate professionally, positively, and cooperatively with residents, resident’s families, and employees., • Must possess advanced computer skills, including email use. Benefits:, • Annual reviews with wage increases, • Paid time off & paid holidays, • Medical, dental, vision benefits, • 401k + company match, • Employee Referral bonuses, • Tuition reimbursement and nursing loan forgiveness, • Flexible scheduling, • Career development It has been and will continue to be our policy to provide equal employment opportunities to all employees and applicants without regard to age, race, creed, color, disability, marital status, sex, gender identity, national origin, ancestry, sexual orientation, arrest record, conviction record, military service, use or nonuse of lawful products off the Employer’s premises during nonworking hours, or declining to attend a meeting or to participate in any communication about religious matters or political matters, or any other status protected by federal, state, or local law. #SLNEWS2

Job DescriptionDescription: Accountabilities and Responsibilities Leadership - The AKM is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The AKM must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles. • Running great shifts using great people and creating relationships, • Hiring great people and not compromising standards, • Training and upholding people to company standards, • Communicating to team members clearly and effectively, • Communicating to Chef, GM and fellow managers clearly and effectively, • Identifying opportunities and taking swift action to correct behavior, • Always looking for culinary opportunities and ways to improve Culinary Focus - The Assistant Kitchen Manager is responsible for adherence to Executive Team expectations and guidelines. • Understand and Support Executive Team initiatives. Continuously support and build the culture behind our culinary vision., • Work closely with the Kitchen Managers, Executive Chef’s and Culinary Director to keep the menu fresh and relevant through features and seasonal menu changes, • Hold all team FOH & BOH accountable for adherence to expectations and specifications, • Conversing and coaching managers and staff on a daily basis about our food and culinary vision., • Maintain food quality and sanitary practices for food handling & cleanliness, • Will uphold all Serv Safe guidelines both FOH & BOH Hiring, Training & Development of BOH Team Members – The AKM is responsible for the training, development and cohesiveness of all BOH team members. This can be done in the following ways: • Interviewing and Hiring using the Blue Plate selection tools, • Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated and validated, • Continued training through Coaching, Mentoring, Development Plans & Support, • Giving & soliciting consistent and constructive feedback, • Measuring and documenting team members successes and opportunities, • Creating and reviewing goals for key hourly staff and BOH team members Profitable Financial Operations - The Assistant Kitchen Manager is held accountable to the store being a profitable operation. Key areas to this are: • Understanding of Profit & Loss statement and what impacts it, • Understands the budget and how to impact it, • Comprehension of financial reporting platform, specifically all inventory functions, • You will work closely with the Chef to maintaining product levels without over ordering or running out of products, • Understands costs and how they impact the financial statement., • Prime Costs - labor, food, beverage, • Controllable Costs - i.e. office supplies, marketing, training & education, printing, • Understands productive scheduling and is held accountable for:, • Writing schedules to budgeted labor percentage, • Managing to those numbers daily, • Reviewing opportunities and taking action to correct shortcomings Facilities – The AKM is responsible for working with the Chef to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant. • Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards, • Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess a base knowledge for the functions of all equipment., • Health Department: Follow all safety & sanitation standards, • Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day, • Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts Requirements: Qualifications- • College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative., • Knowledge of computers (MS Office-experience and Google Platform a plus), • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures., • Must have reliable transportation, • Must agree to background check, • Serv Safe Certification recommended. Working Conditions- • Hours may vary if the manager must fill in for his/her coworkers or if emergencies arise. Typical work week = 50 hours including peak sales hours. It is expected for the sous to work the line as needed., • Ability to perform all functions at the restaurant level, including delivery when needed., • Position requires prolonged standing, bending, stooping, twisting, up and down stairs, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion., • Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Abilities- • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Reading Comprehension - Understanding written sentences and paragraphs in work related documents., • Speaking - Talking to others to convey information effectively, • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems., • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action., • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Job DescriptionBoden Senior Living of Maplewood, a Lifespark Senior Living Community, is looking for a Chef/Cook to join our growing team. Boden Senior Living of Maplewood is located just off of Beam Avenue near the corner of Robinson Dr. and 113th Lane NW in Maplewood, MN. We help seniors Age Magnificently in our gorgeous, apartment style community providing only Memory Care services. Join our team today! Shifts Available: Part-Time Wage: $17.50-$22.50 per hour Are you compassionate towards others? Are you passionate about enriching the lives of others? If so, we want you to join our team and help seniors Age Magnificently! Our Chef/Cook becomes family and impacts the lives of our residents who live in a Lifespark Senior Living Community. In this position, you will be responsible for preparing food in accordance with prescribed resident diet specifications, facility procedures, and dietary and sanitary regulations. Duties Include: • Prepare and serve food and meals in accordance with planned menus, diet plans, recipes, portions, and temperature control procedures., • Direct and assist in cleaning and sanitizing work areas, equipment and floors, dishes, and utensils., • Check all trays for menu and diet requirements and preference and accuracy., • Ensure proper storage for food and supplies., • Review and process diet changes and ensure menus are maintained and followed in accordance with established procedures. Preferred Qualifications:, • High School Diploma or equivalent., • Experience in a senior living setting is preferred., • Must be able to relate professionally, positively, and cooperatively with residents, resident’s families, and employees., • Must possess advanced computer skills, including email use. Benefits:, • Annual reviews with wage increases, • Paid time off & paid holidays, • Medical, dental, vision benefits, • 401k + company match, • Employee Referral bonuses, • Tuition reimbursement and nursing loan forgiveness, • Flexible scheduling, • Career development It has been and will continue to be our policy to provide equal employment opportunities to all employees and applicants without regard to age, race, creed, color, disability, marital status, sex, gender identity, national origin, ancestry, sexual orientation, arrest record, conviction record, military service, use or nonuse of lawful products off the Employer’s premises during nonworking hours, or declining to attend a meeting or to participate in any communication about religious matters or political matters, or any other status protected by federal, state, or local law. #SLNEWS2

Job Description We are seeking a talented and passionate Line Cook to join our culinary team at The Commodore Bar & Restaurant. As a Line Cook, you will be responsible for preparing exceptional, high-quality dishes that meet the standards of our renowned kitchen. You will work in a fast-paced environment with a team of skilled professionals, ensuring every dish is meticulously prepared, plated, and served to our guests’ satisfaction. Key Responsibilities: Ø Food Preparation and Cooking: Prepare and cook dishes in accordance with the restaurant’s menu, ensuring that every plate meets the high standards of quality, taste, and presentation that our guests expect. Ø Station Management: Efficiently manage your assigned station, including grill, sauté, fry, or pastry sections, ensuring all ingredients and equipment are properly stocked and ready for service. Ø Timing and Coordination: Work closely with the kitchen team to ensure dishes are completed and plated in a timely manner, maintaining a smooth flow during service. Ø Plating and Presentation: Ensure that all dishes are presented beautifully and consistently, adhering to the restaurant’s aesthetic and quality standards. Ø Inventory and Stocking: Assist with inventory management and restocking ingredients, ensuring kitchen supplies are maintained at optimal levels for daily operations. Ø Food Safety and Cleanliness: Adhere to all health and safety standards, ensuring cleanliness and organization of the kitchen at all times. Follow proper sanitation protocols for food handling and kitchen tools. Ø Collaboration and Communication: Communicate effectively with the executive chef, sous chefs, and other line cooks to ensure smooth and efficient kitchen operations during service. Ø Quality Control: Maintain consistent quality, following recipes and specifications accurately while contributing to ongoing menu development and refinement. Qualifications: Ø Proven experience as a line cook in a fine dining or high-end restaurant environment. Ø Strong knowledge of food preparation, cooking techniques, and kitchen operations. Ø Ability to work under pressure and manage multiple tasks simultaneously in a fast-paced environment. Ø Commitment to maintaining high standards of food quality, cleanliness, and organization. Ø Ability to follow recipes and work efficiently both independently and as part of a team. Ø Excellent attention to detail and presentation skills. Ø Flexibility to work nights, weekends, and holidays, as required by the restaurant’s operating hours. Ø Strong communication skills and a positive attitude in a team-oriented environment. Preferred Skills: Ø Culinary degree or formal training from a recognized institution. Ø Experience working in award-winning or Michelin-starred restaurants. Ø Passion for fine dining and culinary excellence. Ø Knowledge of wine pairings and the ability to work in a fine dining environment.

Job Description COOK JOB SUMMARY White Bear Yacht Club is looking for skilled cooks who are passionate about food and creating an amazing dining experience. We are looking for cooks to work at various positions on the line including but not limited to prep, pantry, grill, and sauté stations. We have a well-maintained, clean kitchen with a large workspace for each cook. We encourage our staff to be creative and bring new ideas to the table. ESSENTIAL JOB FUNCTIONS • Setting up assigned station as required for daily service., • Preparing ingredients, dressing, sauces, and other cold items for dining service., • Prepares grilled and sauteed items to member preferences., • Ensures proper portions and presentation for every item prepared., • Labels and stores food properly as required by health regulations and WBYC requirements., • Notifies Chef de Cuisine, Sous Chef or Executive Chef of expected product shortages., • Maintains a safe, secure, and sanitary workstation., • Adheres to all state and local health code regulations., • Maintains a professional appearance and follows personal cleanliness rules., • Uses prep list for assignment reference and updates prep list on regular basis., • Assists with any additional duties as assigned. QUALIFICATIONS • One year of experience working in the kitchen of a dining facility required., • Ability to communicate effectively with members, managers, and employees., • Ability to use kitchen tools and appliances safely and effectively., • Knowledge of fine dining meal preparation preferred. COMPENSATION & BENEFITS • Non-Exempt, Full-time or Part-time Position, • Pay range between $18.00 to $25.00/hour., • Uniforms and laundry service provided., • Employee lunch and dinner service., • Scholarship fund. SCHEDULE Shifts are typically from 2:00PM-10:00PM, Tuesday through Sunday, with some morning hours as needed. CLUB OVERVIEW Originally founded in 1889 as a sailing club, White Bear Yacht Club holds rich history in the Twin Cities. The original “clubhouse” was a hotel that provided overnight accommodations for members that wished to spend their weekends on beautiful White Bear Lake. In 1912 the Club added a 9-hole course designed by Scottish architect William “Willie” Watson. Although not overly long, the course remains timeless with its unique changes in topography, varied green complexes and serene surroundings just as it was over 100 years ago. The course was voted top 100 by Golf Magazine in 2020, has under 300 members and generates approximately 18,000 rounds annually. It is the mission of White Bear Yacht Club to provide members and guests of the club with an exceptional social, dining, and recreational experience.

Unit Chef Job Reference Number: 43265 Employment Type: Full-Time, Onsite Segment: Education Brand: Elior-Collegiate-Dining Location: Augsburg University We are looking to add an experienced, motivated Unit Chef to our team. As a floating chef, you will have the opportunity to supervise and participate in the preparation of meals for various locations as assigned. • Planning, organizing, and supervising culinary operations of retail and catering services., • Planning menus based on various factors, such as market trends, customer preferences, and nutritional considerations., • Conferring with district managers or other departments regarding daily aspects of dining service., • Directing and coordinating the work of kitchen staff., • Other tasks as assigned. Must-haves: • Certification by a recognized culinary institution or an equivalent combination of education and experience., • Ability to travel up to 75% of the time., • At least three years’ experience in culinary management., • Strong leadership and communication skills. Nice-to-haves: • At least one years’ experience in a similar role. $22-26 an hour • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off About Elior Collegiate: Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.