Trabajos chef en Charlotte, North Carolina - Page 2Crear alertas

Job Description Who is Bakkavor? More than 1,500 employees operate from five locations to develop and produce innovative, chef-curated, one-of-a-kind recipes. These locations include Carson, California; San Antonio, Texas; Charlotte, North Carolina and Jessup, Pennsylvania with our headquarters based in Charlotte, North Carolina. With over four decades of experience in the fresh prepared food space, we manufacture and market a wide variety of fresh prepared food that delivers convenient, high-quality meal options in a high-volume output with a personalized touch. Our commitment to customized, scratch-made cooking allows us to deliver the freshest quality products possible. We partner with some of the most well-known US retailers to meet the growing demand for freshly prepared meals. Our core product offering includes meals, artisanal breads, soups & sauces, hummus, dips and burritos. At the core of what we do is our people. They are the key to our success and without them, we wouldn’t be able to do what we do. We employ people who are passionate about what they do and they bring that passion to their work every day. Job Description This position assists in the preparation, assembly and packaging of products and other related activities. Contributes to the Team’s efforts in obtaining production efficiencies within the parameters established by the company; as well as following the Health & Safety and Food Safety Programs established by the Company. Shift: • 401(k), • Dental insurance, • Health insurance, • Paid time off, • Minimum of a High School diploma; or up to one-year related experience or training in a manufacturing assembly environment; or equivalent combination of education and experience., • Ability to read, write and comprehend simple instructions and communicate orally., • Functional literacy and oral communication skills in English for safety and following job specific instructions While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate. The employee is regularly required to stand, walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to stoop, kneel, or crouch. The employee is occasionally required to climb or balance. The employee must frequently lift and/or move up to 50 pounds throughout the required shift hours. Special Notation This job description is a general description of the minimum essential job functions and is provided only to be in compliance with State and Federal regulations. It is not intended as an employment contract, nor is it intended to describe all duties someone in this position may perform. Additional job duties will be described by the supervisor and the person performing this job function will be expected to perform those job duties as well. Powered by JazzHR Z8PGxZWisZ

Job Description Summary: The Cashier is responsible and accountable for one of the most important tasks in our concept. Cashiering and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Cashier will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN, • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Availability to work EARLY MORNINGS, weekends, holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: The Dishwasher is responsible and accountable for one of the most important tasks in our Kitchen. Dishwashing , Equipment Cleanliness and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Dishwasher will work productively in a fast-paced environment, maintain a fast speed of service, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN, • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Availability to work EARLY MORNINGS, weekends, holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: The Cashier is responsible and accountable for one of the most important tasks in our concept. Cashiering and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Cashier will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN, • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Availability to work EARLY MORNINGS, weekends, holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job DescriptionCompany Overview Reid's is the Carolina's leading specialty food store and a favorite culinary destination. Reid's specializes in superior meats, wines, regional provisions, locally grown produce, seasonally fresh meals & gift baskets for our loyal customer base. Reid's is looking for hardworking, enthusiastic, and knowledgeable people to join our team! We offer a safe and exciting work environment with the opportunity to learn and grow within the company. In addition to a positive work environment and opportunities for career growth, Reid's offers medical/dental/vision insurance, paid time off, commuter benefits, discounts, and more! Job Summary We are looking for an experienced Deli Associate to join our team! You will be preparing and assembling a variety of dishes for Deli guests to enjoy. Responsible for daily prep for salad, sandwich line, and the chef case. You will also be executing breakfast and lunch service. Deli Associates are customer facing and need to bring a positive attitude to work each day. Associates are responsible for restocking grab-n-go items in display case while ensuring all product is rotated by date. Associate must have a sense of time management and work well in a team setting. Responsibilities • Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices, • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock, • Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters, • Prepare and assemble food according to recipes or personal judgment and experience, • Turn or stir foods to ensure even cooking, • Respond to guest feedback with appropriate urgency and professionalism Qualifications • Previous experience as a deli employee preferred, • ServeSafe or Food Handlers certification (or must be willing to attain), • Effective communication skills, • Ability to lift 30+ lbs, • Ability to work standing for 8+ hours Benefits • Medical, vision, and dental insurance, • Paid Time Off, • Employee discounts, • Growth Opportunities

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Line Cooks at the Whitewater Center (Whitewater) are responsible for cooking and preparing a variety of food products according to specified recipes and guest specifications. Line Cooks are on-site, and can either be hired as full-time hourly, benefits eligible employees or part-time hourly employees reporting directly to the Executive Chef. Responsibilities • Safely prepare a variety of food products using various kitchen equipment including, but not limited to, broilers, ovens, grills, fryers, and sharp knives., • Understand and consistently comply with portion sizes and recipe specifications as described on recipe cards., • Maintain a clean and sanitary workstation including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment., • Operate and read a kitchen display system to create dishes according to guest specifications., • Be able to fill in as needed to ensure smooth and efficient operation within the kitchen., • No prior restaurant experience is needed., • Must have excellent communication skills., • Must be able to work outdoors for sustained periods of time in all weather and environmental conditions., • Must be able to lift and carry at least 50 pounds., • Must be able to bend, stand, lean, and kneel on a regular basis and for sustained periods of time., • Must be able to safely self-transport over uneven terrain or in a confined space., • Must be able to work in shared spaces with other employees and customers., • Access to the Whitewater Center’s pass activities, • Staff discount program and pro deals, • 401K, • Health, Dental, Vision, FSA (FT Only) Overview of Department The Food and Beverage Department delivers exceptional, chef-driven culinary service to Whitewater guests. Whitewater is home to diverse and ever-evolving food and beverage outlets, including full-service and fast-casual dining options. In addition, the Food and Beverage Department oversees catering for private events and Adventure Dining. Working at Whitewater Whitewater’s mission is rooted in the belief that we all share a genetic code that compels us to play outside and share these experiences with others. This mission is accomplished through promoting access and opportunities to play outside and bring people together. Our approach is simple: Make it compelling and easy to engage with nature and invite others to join. Legal Disclosures The Whitewater Center provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, the Whitewater Center complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment, including recruitment, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. NOTICE: Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. The Whitewater Center is an employer that participates in the E-Verify program.

Job DescriptionDESCRIPTION The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 40-60 lbs. comfortably

Job Description Shads Landing the premier independent living community for active seniors in Charlotte, is now hiring for a full-time Temporary Sous Chef. About the Position: This position prepares nutritious, appetizing, and attractive meals, while working as a team with other culinary services members to provide smooth, efficient and safe operation of the kitchen area. This individual must have a friendly, professional, and energetic personality and have a passion for improving the lives of others. The successful candidate for this position must be 18 years of age and have two years’ experience in institutional or full service restaurant cooking. This individual will have knowledge of and ability to conform to food service sanitation practices and will maintain food handlers permit as necessary to fulfill state regulations. The successful candidate for this position will communicate in a clear and concise manner with our residents and staff. This individual will possess organizational skills as well as excellent customer service skills. In addition, the successful candidate will work well under time constraints and be able to meet deadlines. Our Mission: Our residents deserve the best so we are seeking people who understand hospitality, integrity and compassion. We believe patience, loyalty, understanding, and hard work are the core components of rewarding lives and careers. If this interests you, come join our team! How to Apply: Please come by and complete an application (no phone calls), we would love to meet you! OR Submit your resume for consideration. We do pre-employment background checks, employment verifications, and reference checks. Shads Landing is an Equal Opportunity Employer. Company DescriptionWe believe that Shads Landing is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. At Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.We believe that Shads Landing is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. \r\n\r\nAt Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.

Job Description Location: UNIVERSITY OF NORTH CAROLINA CHARLOTTE - CHARLOTTE, NC 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 Working as a Pastry Chef at the University of North Carolina Charlotte, you are responsible for the preparation, production and ordering for the pastry department that supports Residential Dining, Retail Dining and Catering on campus. You are responsible for handling, preparation and storing perishable products. You will adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Additional duties may include menu development, inventory, ordering, sanitation, and hourly associate management to include hiring, counseling, coaching and development. Key Responsibilities: • Prepares, produces and orders for the pastry department, • Handles, prepares and stores perishable products, • Culinary degree is preferred, • Minimum three years related experience in upscale, high volume restaurant and/or catering operations, • Ability to demonstrate creative and quality driven pastry skills, • Must have good food knowledge and recognition of quality product, • Strong knowledge of current food and catering trends with a focus on using seasonal ingredients, production, sanitation, food cost controls, menu development and presentation, • Excellent overall computer skills with proficiency in Microsoft Office, • Knowledge of safe and sanitary food handling principles, • ServSafe of Department of Health certification a plus 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 Certain positions may require Florida Level 2 background screening. Details: Req ID: 1518656 Chartwells HE SHARON MCNEELEY [[req_classification]]

Job Description Snooze – Who Are We? We are Snooze, the OG brunch leaders who have never stopped flipping the script on breakfast, powered by culinary creativity, unmatched hospitality, and a passion for our communities. Our Snoozers bring their authentic selves to work every day. This allows us to serve our Guests through genuine care and radical hospitality. Joining Snooze means joining a team that disrupts the ordinary. Our menu is built on responsibly sourced ingredients—cage-free eggs, respect for animal welfare, and no added hormones or antibiotics—and bold ideas that energize Snoozers and Guests alike. Our impact goes beyond the plate, we’ve invested over $1M into local communities and created inclusive, vibrant spaces for the neighborhoods we serve. We know that, just like pancakes, our people are better with passion, purpose, and pride. Here, you’ll find more than a job. You’ll find a place to fuel your future, be celebrated for who you are, and help us make mornings brighter, bolder, and better for everyone. Will you join us? The Head Chef Role at Snooze As a Snooze Head Chef, you are responsible for ensuring the highest quality of food and standards in and out of the Heart of House (kitchen or BOH). Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation and overall adherence to Snooze quality, methods and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your goal is to maintain the “WOW” factor of Snooze food, while creating an environment that fosters creativity, education, and personal development. While your main objectives revolve around the kitchen, you will collaborate closely with the Front of House to ensure a seamless flow of service, address guest feedback, and assist with opening and closing duties in the Front of House. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • Competitive quarterly operational performance bonus, • Additional competitive yearly bonus for incredible P&L management, • Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development, • No late nights—you’ll be home by dinner time every night!, • $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly), • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities, • Unlimited dance parties! The Position Specifics * Use efficient and effective time management to aid in the overall creation of a happy kitchen that serves the best Snooze food every day. • Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures., • Maintain quality standards according to the guidelines of Snooze Food and Beverage, ensuring the best possible product goes in and out of the kitchen doors., • Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Conduct regular tastings to maintain consistency and address any issues promptly., • Achieve Snooze objectives in sales, service, safety and sanitation, facility maintenance and food and beverage quality by effectively training Snoozers and providing a positive, productive working environment., • Maintain Snooze’s standards for exceptional guest experience and satisfaction with the ability to lead guest recovery in the event issues arise on shift., • Assist the General Manager and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching hourly Snoozers as appropriate., • Ensure the proper training of all Snoozers in safety and sanitation practices, equipment operation and proper kitchen tool usage., • Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans., • Control food, beverage, and dry goods cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes and waste control efforts., • Control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management., • Lead the instruction and training of Snooze’s basic safety and sanitation procedures and guidelines to all staff., • Identify and recruit outstanding talent by conducting effective and fair interviews to elevate and build Snooze’s team of hourly talent., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Support with opening and closing procedures of the Front of House and Heart of House following Snooze’s “Open to Close” guidelines., • Create a fun, safe and rewarding work environment for all Snoozers. Is this the role for you? Head Chefs at Snooze... • Must be 21 years of age and be authorized to work in the United States., • Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience., • Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant’s trading area., • Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let’s talk about safety Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job Description The Pastry Chef at the Whitewater Center (Whitewater) is responsible for overseeing the daily operations of the Pastry Department and all staff. The Pastry Chef will ensure that pastry recipes, food preparation, and presentation meet the restaurant’s specifications and quality standards while maintaining a safe, orderly, and sanitized kitchen. This role is responsible for executing and developing recipes, daily specials, and new menu items. This position is an on-site, full-time, benefits eligible position that reports to the Executive Chef. Responsibilities • Oversee Pastry Cooks, ensuring the recipe and sanitation guidelines are being met., • Produce recipes, specials, seasonal offerings, and new menu items., • Ensure all products meet quality and presentation standards., • Maintain a clean, organized and sanitary workplace in compliance with health and food-safety regulations., • Operate bakery equipment safely and correctly., • Demonstrate ethical and professional behavior in and out of the workplace., • Other duties as assigned. Requirements • At least 1 year of experience as a Pastry Chef, Head Baker, or a similar professional kitchen role., • Knowledge of basic culinary math, including measurements, scaling, and conversions., • Strong attention to detail, consistency, and organization., • Ability to work in a fast-paced environment while maintaining quality and accuracy., • Flexibility to work evenings, weekends, holidays, and during Whitewater events as needed. Physical Demands • Must be able to safely self-transport over uneven terrain or in a confined space., • Must be able to bend, lean, stand, and kneel on a regular basis and for sustained periods of time., • Must be able to lift and move at least 50 pounds., • Must be able to work outdoors for sustained periods of time and in all weather and environmental conditions., • Must be able to work in shared spaces with other employees and customers., • All positions at Whitewater require employees to report and work onsite at Whitewater locations. Benefits • Access to Whitewater Center's pass activities, • Staff discount program and pro deals, • Health, Dental, Vision, • Flexible Spending Account, • 401(k) Overview of Department The Food and Beverage Department delivers exceptional, chef-driven culinary service to Whitewater guests. Whitewater is home to diverse and ever-evolving food and beverage outlets, including full-service and fast-casual dining options. In addition, the Food and Beverage Department oversees catering for private events and Adventure Dining. Working at Whitewater Whitewater’s mission is rooted in the belief that we all share a genetic code that compels us to play outside and share these experiences with others. This mission is accomplished through promoting access and opportunities to play outside and bring people together. Our approach is simple: Make it compelling and easy to engage with nature and invite others to join. Legal Disclosures The Whitewater Center provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, the Whitewater Center complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment including recruitment, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. NOTICE: Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. The Whitewater Center is an employer that participates in the E-Verify program.

Job Description Rooster’s Wood Fired Kitchen is looking for an Executive Sous Chef to join our Uptown team. We are known for simple, ingredient driven cooking centered around wood fired meats, fresh seafood, seasonal vegetables, and house made breads. Our kitchen combines the approachable feel of upscale casual dining with the standards, discipline, and attention to detail of fine dining.As part of Noble Food & Pursuits, we are committed to creating exceptional dining experiences while giving back to the communities that support us through local outreach and charitable efforts. We invest in our team’s growth through hands on training, cross learning, and mentorship, building a culture that supports both personal and professional development. If you are an experienced culinary leader ready to help drive standards, develop people, support cost controls, and lead a high performing kitchen, we would love to talk. Take a look at: to learn more about our concepts, culture, and commitment to hospitality. What We’re Looking For • 3+ years of kitchen leadership experience in a high volume, chef driven environment, • Strong foundation in classic cooking methods, knife skills, sauce work, plating, prep systems, and service execution, • Ability to lead with confidence, urgency, accountability, and professionalism, • Experience overseeing food quality, prep execution, kitchen organization, and service readiness, • Strong understanding of food safety, sanitation, HACCP practices, line checks, labeling, cooling, and storage procedures, • Experience with inventory, ordering, receiving, scheduling, invoice accuracy, and food cost awareness, • Strong communication skills with the ability to train, coach, correct, and develop back of house team members, • Help lead day to day kitchen operations alongside the Executive Chef, • Oversee sous chefs, line cooks, and dish staff to keep the kitchen organized, prepared, and operating at a high level, • Support service execution while maintaining standards for food quality, consistency, plating, cleanliness, and kitchen discipline, • Ensure prep, production, station readiness, and daily line responsibilities are completed correctly and on time, • Help enforce food safety and sanitation standards including logs, labeling, cooling, storage, HACCP procedures, and line checks, • Assist with training, development, performance accountability, and ongoing support for back of house team members, • Support scheduling, labor awareness, productivity, and staffing based on business needs, • Assist with ordering, receiving, invoice accuracy, inventory, waste reduction, and food cost control, • Work with the Executive Chef on features, menu updates, seasonal changes, and special event execution, • Help maintain equipment, facilities, and cleaning routines to keep the kitchen operating safely and efficiently, • $60,000 to $70,000 per year based on experience, • Health and dental insurance options, • Paid time off, • Employee discounts at all Noble Food & Pursuits locations, • Opportunities to learn, grow, and explore future career paths within our portfolio of concepts, • A team environment that values collaboration, creativity, development, and great food

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years' experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant., • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures., • Maintains food preparation handling and correct storage standards., • Recognizes superior quality products, presentations and flavor., • Plans and manages food quantities and plating requirements for the restaurant., • Communications production needs to key personnel., • Assists in developing daily and seasonal menu items for the restaurant., • Ensures compliance with all applicable laws and regulations regulations., • Follows proper handling and right temperature of all food products., • Estimates daily restaurant production needs., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Checks the quality of raw and cooked food products to ensure that standards are met., • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Leads shift teams while personally preparing food items and executing requests based on required specifications., • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence., • Encourages and builds mutual trust, respect, and cooperation among team members., • Serving as a role model to demonstrate appropriate behaviors., • Ensuring and maintaining the productivity level of employees., • Ensures employees are cross-trained to support successful daily operations., • Ensures employees understand expectations and parameters., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc., • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work., • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals., • Effectively investigates, reports and follows-up on employee accidents., • Knows and implements company safety standards. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention., • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Sets a positive example for guest relations., • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement., • Empowers employees to provide excellent customer service., • Handles guest problems and complaints., • Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills., • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes., • Manages employee progressive discipline procedures., • Participates in the employee performance appraisal process, providing feedback as needed., • Uses all available on the job training tools for employees., • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person., • Analyzes information and evaluating results to choose the best solution and solve problems., • Attends and participates in all pertinent meetings. Salary - $89,000.00 to $124,000.00/yr. The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing .

Job Description Nuestro personal de cocina trabaja en un entorno dinámico y de alta energía. La responsabilidad de nuestro personal de cocina es producir alimentos de la más alta calidad con precisión y exactitud, observando e implementando continuamente los procedimientos adecuados de garantía, calidad y seguridad alimentaria. Esta oportunidad de trabajo como cocinero o personal de cocina se ofrece generalmente a tiempo completo o parcial. No se requiere experiencia previa como cocinero, cocinero a la parrilla, cocinero de freír, cocinero de preparación, cocinero de línea, chef o miembro del equipo de restaurante, sin embargo, si tiene experiencia en estas áreas se apreciará. El puesto de cajero requiere que seas amable con los clientes mientras los ayudas con su pedido. Requirements/Responsibilities Miembro del equipo del restaurante: cocinero, personal de cocina, y cajeros: requisitos y responsabilidades . Buscamos candidatos que tengan las siguientes cualidades: • Consistencia y confiabilidad, • Actitud alegre y positiva, • Valora el trabajo en equipo, • Le encanta servir y ayudar a los demás Los solicitantes deben poder: • Trabajar de forma rápida y eficiente, • Seguir las pautas de limpieza y seguridad alimentaria, • Mantener los parámetros de calidad adecuados También se espera que los solicitantes puedan trabajar de pie durante varias horas seguidas y levantar objetos potencialmente pesados cuando sea necesario. Esta oportunidad de trabajo como cocinero, personal de cocina se ofrece generalmente como trabajo de restaurante a tiempo completo o parcial. Estos trabajos no requieren experiencia previa y se realizara el entrenamiento en español. Si usted no habla ingles no se preocupe tenemos personal que lo ayudaran en todo el proceso. ¡No espere más y aplique hoy! Special Instructions No espere más y aplique hoy por Zippyapp. Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Position Title: EXECUTIVE CHEF II (CORPORATE DINING) - CHARLOTTE NC Salary: 80000 - 85000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • A.S. or equivalent experience, • Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • ServSafe certified - highly desirable Apply to 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. 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 Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary The High-Performance Executive Chef will improve player health and performance through the creation of nutritionally optimal meals and snacks for the players and coaches. The High-Performance Executive Chef will be responsible for overseeing the culinary performance staff. As a multi-disciplinary team member, the high-performance chef will work to provide fresh, local, balanced, and nutrient-dense meals tailored specifically to the needs of the players and coaches. HIGH PERFORMANCE EXECUTIVE CHEF II RESPONSIBILITIES: • Develop recipes, source, build and implement menus for all player, coach and staff meals and ownership needs, with a focus on nutrient-dense foods to optimize health and performance, • Lead culinary staff, including management of hiring and termination of appropriate personnel, scheduling and reviewing hours, conducting regular performance reviews, and, if vital, terminating staff in conjunction with human resources, • Assist in establishing a culinary budget, including menu costing, inventory tracking, and invoice processing, • Implement procedures for serving food, as well as rotating and storing food within coolers, freezers, dry storage, etc. applying a FIFO approach (including labeling, dating, rotating, and screening products to meet food safety and organizational standards.) Development of guidelines for discarding or returning products that do not meet the organizational standards, • Establish relationships with quality, nutritional-minded vendors to procure seasonal, local and sustainable ingredients, • Synchronize and prepare lunches for the business and administration sector of the organization around the needs of player and coach meals during the off-season ATHLETE CENTERED APPROACH: • Knowledge of nutrition needs and demands of an athlete, • Collaborate with team dietitians as a multi-disciplinary team member of the performance nutrition department and advise on culinary methods and techniques for meals related to the athletes’ needs SKILLS & ABILITIES: • Comprehensive understanding of menu item specifics including, but not limited to, dietary restrictions, food allergies and intolerances, ingredients, preparation processes, holding and serving temperatures, and HACCP guidelines EXPERIENCE & EDUCATION: • A minimum of three (1-3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting) preferred., • Bachelors’ degree in culinary arts, nutrition, food science, and/or related field a plus Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality 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 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1514721 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job DescriptionBenefits: • 401(k) matching, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Training & development We offer a challenging workplace for individuals interested in furthering their knowledge in the culinary world. Our team has received 5 James Beard Foundation nominations for Best Chef: Southeast and we want to continue to grow and push the boundaries of food and teamwork. Qualifications: • Cooking experience or Back of the House experience preferred., • Able to meet all scheduling commitments., • Able to anticipate the needs of others in the kitchen and proactively work to meet those needs, • Strong attention to detailJob Type: Full-Time / Friday-Sunday availability Benefits: • 401(k) matching, • Dental insurance, • Flexible schedule, • Health insurance, • Vision insuranceWe look forward to hearing from you!

Job Description DESCRIPTION The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 40-60 lbs. comfortably

Job DescriptionDESCRIPTION The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 40-60 lbs. comfortably

Job Description Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance General Manager Full Time 4 Years Experience Competitive salary Skills Kitchen Safety Training Experience Staff Scheduling Inventory Management Sales and Catering Microsoft Office +17 Job opened 1949 Battleground Avenue, Greensboro, North Carolina 27408, United States Company DescriptionDave's Hot Chicken is the hottest new fast-casual concept in the country, with an unmatched growth opportunity in the Charlotte area. Our franchise group NNJ Restaurant Group is committed to twelve locations in the Greater Charlotte, NC, area as far south as Rock Hill, SC. DHC started on the streets of East Hollywood, CA, in 2017 and has quickly grown to the fastest-growing franchise in the country.Dave's Hot Chicken is the hottest new fast-casual concept in the country, with an unmatched growth opportunity in the Charlotte area. Our franchise group NNJ Restaurant Group is committed to twelve locations in the Greater Charlotte, NC, area as far south as Rock Hill, SC. DHC started on the streets of East Hollywood, CA, in 2017 and has quickly grown to the fastest-growing franchise in the country.

Job Description About the Opportunity We are supporting a luxury, ingredient-driven restaurant located within a premier hospitality environment in the Charlotte Market. This is an exciting opportunity for a Sous Chef who thrives in a high-standard, open-kitchen setting and is passionate about seasonal Scratch cuisine, leadership, and culinary excellence. This role plays a key leadership position within the kitchen, supporting senior culinary leadership while helping drive consistency, quality, and team culture. Key Responsibilities • Support the Chef de Cuisine and senior culinary leaders in all kitchen operations, • Lead and supervise daily kitchen execution to ensure exceptional food quality and consistency, • Assist with menu development, recipe execution, and item costing, • Oversee mise en place, station readiness, and service execution, • Maintain strict food safety, sanitation, and temperature control standards, • Train, coach, and mentor line cooks and junior kitchen staff, • Conduct random sanitation and temperature checks throughout service, • Accept or reject ingredients from suppliers based on quality standards, • Ensure proper storage, labeling, rotation, and dating of all products, • Maintain a clean, organized, and professional open-kitchen environment, • Coordinate closely with service leadership to support smooth service flow, • Assist with prep lists, freezer pulls, and end-of-shift kitchen breakdown, • Uphold company policies, procedures, and professional standards Required Experience & Qualifications • Culinary degree or apprenticeship preferred, • Minimum 2 years in a supervisory role, • Strong leadership, communication, and coaching skills, • High attention to detail and quality control, • Ability to manage multiple tasks in a fast-paced environment, • Comfortable working long shifts, weekends, nights, and holidays, • Ability to stand for extended periods and lift up to 30 lbs, • NYC Food Handlers Card / Department of Health certification required, • Multi-lingual skills are a plus Compensation & Benefits • Salary: $65,000 – $70,000 annually, • Health, Dental, and Vision Insurance, • Paid Time Off (PTO), • 401(k), • Commuter Benefits, • Dining Discounts Ideal Candidate Profile This role is ideal for a Sous Chef who: • Enjoys hands-on leadership in a visible kitchen environment, • Values seasonal, ingredient-focused Italian cuisine, • Thrives in a luxury hospitality culture, • Leads with professionalism, consistency, and calm under pressure, • Is passionate about mentoring and team development

Job Description We are a new bakery in the South End looking for an assistant pastry chef to join our team. The main job function is laminating dough and shaping Viennoiserie products in the afternoon to be proofed overnight for an early morning bakeoff. After mastering the basics you'll have a lot of freedom in terms of what specials you'd like to make, and we'll support you with ingredients and special equipment. You must have experience laminating dough and working with a dough sheeter for this role. Most of the job functions will be performed after hours in the evening, from approximately 3-10pm. Responsibilities: • Mix detrempe and laminate croissant dough according to various folding techniques, • Sheet and label finished dough, • Shape dough into the required shapes to meet par counts for the following morning., • Identify potential issues with dough before proofing, • Make bicolor products and take advantage of unique ingredients, • 2 years working in a pastry production kitchen, • Ability to work alone or mostly alone and stay on-task, • Work cleanly, • Ability to help out during the morning bake-off occasionally when other employees are sick or on vacation

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service management position in Charlotte, NC As an Executive chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $85K - $95K Salary, • Great potential for growth, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to

Job Description Copain Bakery is a boutique, boulangerie style bakery under the Noble Food & Pursuits umbrella, built on the belief that bread should be honest, nourishing, and made with care. We produce naturally leavened breads and pastries by hand with no preservatives and no shortcuts, just time, discipline, and craft. From deeply caramelized crusts to delicate pastry work, everything we make reflects a respect for tradition, process, and quality. Please check out to learn more about our concepts and culture. We are seeking a Bread Baker to join our morning bread production team. This is a hands on role for someone who understands fermentation, moves with urgency, and takes real pride in producing consistent, high quality bread every day. The right candidate brings strong technical fundamentals, respects process, and can be counted on to execute at a high level in an early morning production environment. What You’ll Do • Work closely with the Head Artisan Baker to execute daily bread production with precision, consistency, and strong attention to detail, • Mix, scale, shape, proof, and bake a variety of artisan breads to spec, • Follow fermentation schedules and dough development standards with accuracy, • Monitor ovens, crust development, crumb structure, and overall product quality throughout the bake, • Maintain a clean, organized, and disciplined production space, • Support recipe refinement, product consistency, and ongoing improvement across the bread program, • Professional experience producing artisan breads in a high volume bakery or from scratch production environment, • Strong understanding of fermentation, dough handling, shaping, proofing, and bake execution, • Ability to work quickly and stay organized without sacrificing quality, • High level of dependability and consistent availability for early morning shifts, • A craftsman’s mindset with pride in repetition, consistency, and execution, • Competitive hourly pay based on experience, • Consistent schedule from 3AM to 11AM, • Dining discounts across all Noble Food & Pursuits locations, • Opportunity to grow within a respected, chef driven culinary group

Job Description Description Maman is a French bakery, café and leading lifestyle brand founded in 2014 by owners Elisa Marshall & Benjamin Sormonte, with locations across North America and Canada. Inspired by family traditions, and the highest quality ingredients, maman offers a selection of delicious baked goods {including their famous nutty chocolate chip cookie}, coffee, fresh breakfast, and lunch options spanning from hearty salads & sandwiches to savory quiches. In addition to hosting intimate events, maman has partnered with leading brands for partnerships and activations. From baby showers and birthday parties to engagements, they're able to help celebrate customers & make new beautiful memories. In September 2021, maman founders Elisa Marshall & Benjamin Sormonte released the highly anticipated maman: the cookbook. We’re looking for a passionate Pastry Chef to join our Charlotte team! Our ideal candidate is passionate about food and welcoming customers through our doors. You have experience in successfully managing a team, fostering unity, and working together to accomplish daily goals. No task is too small for you. You’ll be able to speak authentically about who we are, and every item on our food and beverage menu. You love cookies, you are always ready to lend a helping hand to a colleague & you don’t take yourself too seriously. You will be based at our Charlotte Commissary location. Responsibilities of this Role (What you’ll do): * You will be working as the Pastry chef of Maman Charlotte in the commissary kitchen located in the Commonwealth area; * You will be in charge of the Pastry department working in close contact with the Savory Chef and Pastry Director; * Organization of the production of the menu and catering/events orders with the team; * Hiring, training, documenting. growing and scheduling your team; * Supplying different locations of freshly baked goods on a daily basis; * Cost control, stock management, ordering and maintaining adequate par levels; * Quality and quantity control in regards to the company standards; * Leading a growing team forward; * Report directly to your supervisors about any upcoming changes, positive and negative and effectively communicate with them regarding of your team; * Organizing commissary deliveries for the stores in the time frame scheduled and communicating efficiently in case of any changes * Able to communicate with other regional leaders and General managers in a timely manner. * Ensure food and labor costs stay consistent and follow company guidelines. * Create a dynamic and RESPECTFUL work environment with little to no pressure for yourself and the team. (Everything is about anticipation and organization). * Maintain the cleanliness of the kitchen and production at the highest standards and as per the state health department and FDA guidelines. * Maintain the quality of any preparations at the highest standards. Similarly, educate and inform your team about your vision of what is good and what is not; * Efficiently and thoroughly inspect the quality of any supplies received at the kitchen and inform the person/company concerned in case of an issue; * Work a flexible schedule that will include weekends, holidays, special events, and or occasional emergencies if needed. Requirements (What we're looking for): * Be dynamic, passionate, pedagogue and organized. * Be a great communicator and understand when help is needed (You are not alone); * Able to perform all tasks required to the production of baked goods. (lifting, cutting, shaping, scaling, pipping…) * Be a solution oriented person. * Share, teach, train your knowledge and passion for the craft. * Take pride in any wins and place your best foot forward everyday; * Have a sense of urgency, organization and priority. * Have knowledge in french and american baked goods including fermentation, lamination, dough, quick bread, cakes and different types of creams and fillings. * Have minimum 1-2 years of leadership experience * You take complete ownership of your team, kitchen and work; * You ensure food and safety at all times * ServSafe certified; * Hospitality is your passion, you make a point of keeping up with the latest industry trends. Curiosity is the heart of your craft; * You make people feel good—your team and guests alike. You lead by example * You are a quick learner, not afraid to ask questions. What's in it for you: * Join a fast-growing company committed to not just serving the best cookies & coffees but building a national brand; * Competitive salary, healthcare, & sweet perks for always going the extra mile and living our values * PTO & healthcare & 401k & commuter benefits * Training to get you settled into your role, learning opportunities to broaden your skill set that help you thrive at work * Great opportunity to progress with maman, internal mobility and growth will be encouraged when possible Keep in mind that maman is growing and developing everyday. We all do a little bit of everything & like to roll our sleeves up and get our hands dirty to help a colleague out We are looking for awesome, hard-working people now that are all about creating the most memorable experience for every single maman customer Thank you for your interest in maman and look forward to chatting with you! Details: Pay annual gross salary of $72k to 85k depending on experience. Schedule Full Time Experience Minimum 2 years of experience We use eVerify to confirm U.S. Employment eligibility.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service management position in Charlotte, NC As a restaurant chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $80K - $90K Salary, • Great potential for growth, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience, • Cuban cuisine experience You will: • Have a minimum of 2 years in Restaurants, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to

Job Description • We are hiring immediately for full time CASHIER/FOOD SERVICE WORKER positions., • Location: Atrium Health Pineville - 10628 Park Road, Charlotte, North Carolina 28210. Note: online applications accepted only., • Schedule: Full time; Days may vary, 5:30 am to 7:30 pm. Rotating weekends. More details upon interview., • Requirements: Prior customer service and cash handling experience is preferred., • Perks: Opportunity for growth! Vacation accruals begin on day one! Free shift meals and parking!, • Fixed Pay Rate: $18.85 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures, • A.S. or equivalent experience, • Three to five years of progressive culinary/kitchen management experience, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • ServSafe certified – highly desirable BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job DescriptionDescription: Job Description Summary: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef II’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: • Expert in cutting, slicing and filleting different types of fish and vegetables, • Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk, • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard, • Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety, • Expert understanding of food waste and costs and how it impacts the goals of the kiosk, • Creating an expectation for a clean work environment in order to prevent food contamination, • Reporting any problems with kitchen equipment to the manager on duty, • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Hana Group North America is an Equal Opportunity Employer Requirements: • Minimum of two years in the food service industry; sushi rolling experience required, • Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish, • Ability to read, write and communicate in English, • Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times, • Valid food handler’s license, with expert knowledge of food safety regulations, • The ability to stand for long periods of time, • The ability to work under pressure with sound judgement, • Encompass the company mission and core values

Job DescriptionDESCRIPTION The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 40-60 lbs. comfortably

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Summary: The Team Member is responsible and accountable for one of the most important tasks in our concept. Early Morning prep. any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN, • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Availability to work EARLY MORNINGS, weekends, holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • AVERAGE $30+/HOUR WITH TIPS, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION, • FREE ACCESS TO MENTAL HEALTH SERVICES Server: Provide friendly, personable, knowledgeable, and hospitable service of food and beverage in accordance with established quality and time standards, while maintaining a high awareness of cleanliness in the restaurant. Responsibilities: Interact with guests and coworkers in a friendly and professional manner. Arrive on time for scheduled shifts, ready to work, in proper uniform. Accurately ring in all food and beverage orders in the computer. Stock and replenish stations as needed, including polished silverware glassware. Assist guests with any questions or concerns about the menu. This includes continually studying and furthering your knowledge with the menu, including liquor, beer, and wine. Handle all cash and credit card transactions accurately and efficiently, according to company standards. Execute proper food delivery, placement, and removal at all tables. Pre-bus and manicure tables throughout the restaurant, not only in your own station. Communicate any questions or issues to the management team in a timely manner. Communicate and work together with coworkers and management in a friendly and enthusiastic manner. Perform appropriate opening and closing duties, including disassembling, cleaning, and sanitizing workstations after every shift. Set up the next shift of teammates for success. Practice proper sanitation procedures and follow regulations regarding alcohol sale and service. Participate in any, and all, continuing education courses available to you. All restaurant servers should have complete knowledge of the food and bar menu, as well as a complete understanding of host support staff procedures. Restaurant servers are expected to maintain their tables and assist their guests throughout the visit, ensuring the highest quality dining experience one can offer. Qualifications: High School diploma or equivalent. Must be able to read, write, and speak English. Stand for long periods of time and be able to lift a minimum of 50 lbs. Properly utilize a tray to assist in delivering food and drink items to guests. Obtain and update any required certifications. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities Job SummaryWe are seeking a talented Sous Chef to join our team at Fumée Kitchen & Cocktails. In this role, you will work closely with the Executive team to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Responsibilities. • Control and direct the food preparation process and any other relative activities, • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings, • Approve and “polish” dishes before they reach the customer, • Plan orders of equipment or ingredients according to identified shortages, • Arrange for repairs when necessary, • Remedy any problems or defects, • Be fully in charge of hiring, managing and training kitchen staff, • Oversee the work of subordinates, • Estimate staff’s workload and compensations, • Maintain records of payroll and attendance, • Comply with nutrition and sanitation regulations and safety standards, • Foster a climate of cooperation and respect between co-workers

Job Description Noble Food & Pursuits is a chef driven hospitality group rooted in craftsmanship, genuine hospitality, and service. Across concepts including Rooster’s Wood Fired Kitchen, The Jimmy, Noble Smoke, and Brasserie Copain, we are committed to creating thoughtful dining experiences built on quality, consistency, and care. Our restaurants reflect a deep respect for ingredients, technique, and the people who make hospitality meaningful. Learn more about our company, culture, and concepts at . We are seeking an Executive Chef to lead one of our Noble Food & Pursuits kitchens in the Charlotte market. This is a hands on leadership role for a chef who can balance culinary creativity with strong operational discipline. The Executive Chef will lead daily kitchen execution, build strong teams, drive financial performance, and uphold the standards that define our concepts. This role is ideal for a culinary leader who knows how to inspire a team, stay close to the line, and operate with both accountability and consistency. What You’ll Do • Lead all daily kitchen operations with a focus on consistency, communication, organization, and accountability, • Be an active presence in prep and service, guiding technique, flavor, presentation, and execution in real time, • Develop, coach, and mentor the culinary team while building a culture rooted in professionalism, respect, and pride in the work, • Set clear expectations and maintain high standards for quality, cleanliness, urgency, and teamwork, • Lead menu development, seasonal features, and culinary execution in a way that reflects the identity and standards of the concept, • Use Toast for menu updates and onboarding related functions within the restaurant, • Manage inventory and product controls through Restaurant365 to support accuracy, consistency, and strong financial performance, • Review financial performance, monitor trends, and implement strategies that support food cost control, labor management, and operational efficiency, • Maintain accurate ordering, forecasting, inventory processes, and product controls to support strong kitchen operations, • Protect company assets by ensuring proper maintenance of equipment, tools, and kitchen systems, • Build and maintain strong relationships with purveyors and partners to support quality, seasonality, and responsible sourcing, • Create and refine kitchen systems that improve communication, efficiency, prep flow, and execution across all shifts, • Partner closely with front of house leadership to ensure alignment in service, timing, communication, and guest experience, • Participate in weekly Executive Chef meetings with fellow culinary leaders to review performance, share insight, and align on company priorities, • Proven Executive Chef or senior culinary leadership experience in a high standards full service kitchen, • Strong scratch cooking background with a deep respect for ingredients, technique, and disciplined execution, • Ability to lead from the line while also managing systems, people, and financial performance, • Experience developing teams through coaching, accountability, and hands on training, • Strong understanding of food cost, labor cost, inventory, purchasing, and kitchen financials, • Comfort working within restaurant operating systems including Toast and Restaurant365, • Ability to stay calm, focused, and solutions driven in a fast paced environment, • High standards for cleanliness, organization, consistency, and professionalism, • Strong communication skills and the ability to work collaboratively across departments, • Salary range of $85,000 to $95,000 with bonus opportunities based on property performance, • Health Insurance and Dental Insurance, • Monthly dining stipend to enjoy other Noble Food & Pursuits concepts, • Opportunity to grow with a chef driven hospitality group that continues to expand across the Carolinas, • Work with a company that values craftsmanship, hospitality, community, and doing things the right way

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job DescriptionDescription: The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution. Responsibilities • Set up and stock all food stations with necessary supplies, • Prep all needed food items for service, • Execute menu items according to specifications and standards, • Cook menu items in cooperation with the rest of the kitchen staff, • Ensure that all food is made in a timely fashion and always in high quality, • Clean up station and take care of any leftover or “bad” food according to the chef, • Stock inventory of stations, • Cooking experience, • Clear understanding of menu items, • Understand and responsible for prepping ingredients, • Strong grasp on various cooking methods, food items, equipment, etc., • Multitask in a high volume kitchen, • Handle hot and cold work conditions during food preparation, • Continuous reaching, bending, lifting, carrying items up to 30 lbs., • Have a high school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job Description General Manager – Upscale / Fine Dining | Charlotte, NC Salary: Up to $90,000 + Performance Bonus Charlotte’s elevated dining scene is expanding — and we are seeking a polished, hospitality-driven General Manager to lead a high-profile upscale concept in Charlotte, NC. This is for a career restaurateur with refined service standards, strong wine & culinary knowledge, and a history of stable, progressive leadership. The ideal candidate for this position has at least 3 years of upscale or fine dining management experience, a proven track record of success in driving profits and managing budgets, excellent communication skills, and a passion for delivering top-notch hospitality. Why This Opportunity Stands Out ✔ Salary up to $90,000 (based on experience) ✔ Performance-based bonus structure ✔ Full benefits package (medical, dental) ✔ PTO + structured leadership support ✔ Established ownership with strong local reputation The Role: General Manager – Charlotte, NC As General Manager, you will oversee full restaurant operations, lead an experienced management team, and elevate the guest experience at every touchpoint. • Lead and inspire a polished FOH leadership team, • Maintain elevated service standards and fine dining execution, • Drive wine, bar, and culinary collaboration, • Manage P&L, labor models, and cost controls with precision, • Build long-term team stability and culture, • Protect brand reputation and guest loyalty What We’re Looking For • 3+ years as a General Manager in upscale/fine dining, • Experience in premium, chef-driven environments preferred, • Advanced understanding of wine, service choreography, and guest recovery, • High-level financial acumen (P&L, inventory systems, forecasting), • Leadership and team-development mindset Submit your resume to: Company DescriptionGecko Hospitality, nombrada en la lista de Forbes de las "Mejores Firmas de Reclutamiento de Estados Unidos", ofrece la selección más grande de puestos en restaurantes, catering, supermercados, comedores corporativos, residencias para personas mayores, servicios de alimentación en el sector salud, escuelas K-12 y educación superior. Nuestro equipo, dedicado exclusivamente a la hospitalidad, cubre los 50 estados y Canadá, ofreciendo servicios profesionales de colocación respaldados por más de 120 expertos dedicados a la industria. Con la extensa lista de servicios de reclutamiento de Gecko, ¡logramos que usted y su currículum lleguen directamente a los principales tomadores de decisiones de la industria de la hospitalidad! Mejor aún, Gecko mantiene relaciones excepcionales a nivel nacional, regional y local, y es altamente respetada en el sector por potenciar y elevar las carreras profesionales. Nuestra red nacional consta de 80 oficinas regionales impulsadas para satisfacer las necesidades de la industria. Desde comida rápida hasta alta cocina, y desde supermercados hasta residencias para personas mayores, Gecko recluta chefs y puestos gerenciales para todas las facetas de la industria de la hospitalidad.Gecko Hospitality, nombrada en la lista de Forbes de las "Mejores Firmas de Reclutamiento de Estados Unidos", ofrece la selección más grande de puestos en restaurantes, catering, supermercados, comedores corporativos, residencias para personas mayores, servicios de alimentación en el sector salud, escuelas K-12 y educación superior. Nuestro equipo, dedicado exclusivamente a la hospitalidad, cubre los 50 estados y Canadá, ofreciendo servicios profesionales de colocación respaldados por más de 120 expertos dedicados a la industria.\nCon la extensa lista de servicios de reclutamiento de Gecko, ¡logramos que usted y su currículum lleguen directamente a los principales tomadores de decisiones de la industria de la hospitalidad! Mejor aún, Gecko mantiene relaciones excepcionales a nivel nacional, regional y local, y es altamente respetada en el sector por potenciar y elevar las carreras profesionales.\nNuestra red nacional consta de 80 oficinas regionales impulsadas para satisfacer las necesidades de la industria. Desde comida rápida hasta alta cocina, y desde supermercados hasta residencias para personas mayores, Gecko recluta chefs y puestos gerenciales para todas las facetas de la industria de la hospitalidad.

Job DescriptionResponsibilities and Duties Greet and welcome guests as they approach the host/hostess stand. Ability to work in a fast-paced work environment. A positive attitude and ability to work well under pressure with bussers, cooks, and other staff. Set up and maintain the cleanliness of the host/hostess stand. Opens and close restaurant properly by following any checklists for department. Promptly report any equipment/product issues to Executive Chef, General Manager, or Manager on duty. Sweep floor and maintain cleanliness throughout shift. Keep glass doors and windows free of fingerprints and smudges. Find out specifics about partys needs and seat accordingly. Provide highchairs and booster seats per request. Seating servers fairly to the best of ability. Quoting wait times and taking names for wait list. Update IPad with table availability as they are cleaned. Taking guests to tables and provide menu. Thank guests for coming and encourage them to return.

Job Description Overview About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen before but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. Responsibilities What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Team member motivation— discounted meals, exhilarating contests, and thrilling prizes! Qualifications Qualifications: • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members You may also apply in person at your local Firebirds Wood Fired Grill Monday through Friday between 2 pm and 4 pm! Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation 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, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers 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: • 401(k), • Bonus based on performance, • Health insurance, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation 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 Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description The Food & Beverage (BOH) Supervisor at Whitewater is responsible for managing back-of-house activities of all food locations at the Whitewater Center. The Food and Beverage operation at the Whitewater Center strives to provide engaging, high-quality experiences for restaurant guests, quick service customers, festival attendees, and catering for private groups and special programs. The BOH Supervisor is on-site and can either be hired as a hourly part-time or full-time benefits eligible employee that reports to the Kitchen manager. Responsibilities • Oversee culinary operation of Whitewater’s food and beverage locations., • Training of Back-of-House personnel., • Ingredient control, food production and shift management., • Ensure quality food presentation., • Inventory Management and food ordering., • Anticipate guest needs, and provide each customer with a positive, engaging experience., • Other duties as assigned. Requirements • High School diploma., • Minimum of three years Food & Beverage supervision experience., • Must be at least 18 years of age., • Must possess a valid US issued driving license., • Flexibility to work evenings, weekends, holidays, and during other Whitewater Center events as needed. Physical Demands • Must be able to work outdoors for sustained periods of time in all weather and environmental conditions., • Must be able to lift and carry at least 50 pounds., • Must be able to bend, stand, lean, and kneel on a regular basis and for sustained periods of time., • Must be able to safely self-transport over uneven terrain or in a confined space., • Must be able to work in shared spaces with other employees and customers., • All positions as Whitewater require employees to report and work onsite at Whitewater locations. Benefits • Access to the Whitewater Center’s pass activities, • Staff discount program and pro deals, • Medical, Dental, Vision, FSA, • 401(k) Overview of Department The Food and Beverage Department delivers exceptional, chef-driven culinary service to Whitewater guests. Whitewater is home to diverse and ever-evolving food and beverage outlets, including full-service and fast casual dining options. In addition, the Food and Beverage Department oversees catering for private events and Adventure Dining. Working at Whitewater Whitewater’s mission is rooted in the belief that we all share a genetic code that compels us to play outside and share these experiences with others. This mission is accomplished through promoting access and opportunities to play outside and bring people together. Our approach is simple: Make it compelling and easy to engage with nature and invite others to join. Legal Disclosures The Whitewater Center provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, the Whitewater Center complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment including recruitment, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. NOTICE: Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. The Whitewater Center is an employer that participates in the E-Verify program.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • AVERAGE $19-$23+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. EOE

Job Description Working for High Tide Hospitality has several benefits: * Diverse and inclusive culture: The company is committed to hiring individuals from various backgrounds and building a culture that values diversity. This creates an environment where everyone feels valued and included. * Core principles: High Tide Hospitality values principles such as hospitality, curiosity, community, and profitability. By working for this company, you can align yourself with these values and contribute to creating a positive and welcoming atmosphere. * Competitive wages: High volume restaurants often require hard work, but they also offer the potential for higher earnings. Working in such an environment can be financially rewarding. * Flexible scheduling: High Tide Hospitality offers flexible scheduling options, which are beneficial for individuals who may have other commitments or responsibilities outside of work. * Employee benefits: The company recognizes the importance of showing appreciation to its team members. They offer various benefits such as employee and family meal discounts, gear and equipment benefits, and confidential inquiries, among others. Overall, working for High Tide Hospitality can provide a fulfilling work environment that values diversity, offers competitive wages, and provides various benefits to its employees. Se habla español también! Prep/Line Cook Job Description The backbone of our kitchen is the prep/line cook. Their main objective is to prepare top-notch meals that meet the precise requirements of the chef and be consistent for our guests. The responsibilities of this position encompass a range of tasks, including but not limited to: * Prepping ingredients, assembling dishes, cooking, plating, and ensuring cleanliness and food safety standards are met. * Responsible for prepping ingredients by washing, peeling, and chopping vegetables, as well as measuring and portioning ingredients. They also need to marinate meats and prepare sauces, dressings, and other components of dishes. * Once the ingredients are prepared, the prep/line cook assembles the dishes according to the chef's specifications. They must follow recipes and instructions accurately to create consistent and high-quality meals. This requires attention to detail, knowledge of different cooking techniques, and the ability to multitask in a fast-paced kitchen environment. * Responsible for cooking various elements of a dish, such as grilling meats, sautéing vegetables, or frying items. They must ensure that the food is cooked to the right temperature and that it is presented attractively on the plate. * Responsible for plating dishes in an appealing manner. They arrange the different components of a dish on the plate, paying attention to aesthetics and portion sizes. This requires creativity and a good eye for detail. * Maintaining cleanliness and food safety standards is also a crucial responsibility of a prep/line cook. They must keep their work station clean and organized, follow proper hygiene practices, and adhere to all food safety regulations. This ensures the safety and quality of the food being prepared.

Job Description We enrich the lives of those we serve by providing a nurturing environment that fosters joy, purpose, and well-being. The Sharon at SouthPark is a continuing care retirement community for senior residents located near the heart of SouthPark. We are a non-profit long-term care facility that offers independent living, assisted living, and skilled nursing care. At the Sharon at SouthPark our team member's number one responsibility is to deliver compassionate resident care every time! We believe by demonstrating our unifying principles of stewardship, unity, purpose, excellence in service, respect, and beauty this can be achieved daily. SUMMARY The primary purpose of this job position is to be responsible for creating an enjoyable dining experience for residents and their guests in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Lead Line Cook,Sous Chef, Executive Chef, Culinary Service Managers and/or Director of Culinary Service, to assure that quality service is provided. Under the supervision of the Chef, the Roundsman is responsible for hot/cold food preparation including accompaniment and garnishes, assisting where needed, ensuring quality control, cleaning and organizing. ESSENTIAL DUTIES AND RESPONSIBLITIES include the following (other duties may be assigned): • Comprehensive knowledge of food preparation and handling technique., • General knowledge of safety and sanitation rules and practices., • Ability to work independently with proper direction given., • Has latitude to cope with some problems., • Confers with Chef or Lead Line Cook on unusual problems., • Responsible for hot/cold food preparation including accompaniments and garnishes., • Prepares hot and cold entrees, soups, vegetables following preparation sheets and provided recipes for dining room service, healthcare center, and special functions., • Does advance preparation as indicated., • Serves eye-appealing, tasty food items following recipes provided for preparation and plate service of food., • Completes food temperature checks each meal. Tastes all food items prepared., • Completes preparation records and stores food items properly at close of meal service., • Ability to work in multiple venue types and workstation assignments., • Cleans work area and equipment used in food preparation., • Must take necessary precautions and follow correct procedure for lifting and bending., • Follows safety and sanitation rules and practices., • Ensures that all hot/cold food preparation and assembling is done in accordance with established procedures., • Demonstrates knowledge of fire safety procedures and assists with evacuation of residents to a safe location in the event of fire or other emergency., • Provides clean, safe and neat environment for residents, self and team members., • Cooperates with staff of other departments in performing job duties., • Follows all Policies & Procedures of The Sharon at SouthPark; including the consumption of food on property To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Must be able to read, write, speak and understand English, ability to get along well with others; to demonstrate flexibility and patience; to work as a member of a team; to demonstrate a high level of sensitivity and interest in people, especially older adults. Must have patience, tact and cheerful disposition. EDUCATION AND EXPERIENCE: • High School Diploma or equivalent. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to lift, climb, or balance and stoop, kneel, crouch or crawl. Specific vision abilities required on this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Candidate must be a minimum of eighteen (18) years of age with ability to lift up to twenty-five (25) pounds or more and able to stand on tile floors for an eight (8) hour shift. Ability to see or hear, or to use prosthetics that will enable these senses to function adequately to assure position requirements can be fully met. Sufficient manual dexterity to operate a fire extinguisher; to manipulate kitchen equipment, including a slicer, chopper, processor, knives, etc. WORK ENVIRONMENT: The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Subject to moderate physical an emotional stress associated with food service. Works in dining room and kitchen of food service area. While performing duties of this job, the employee will have potential exposure to cleaning chemicals, biohazardous materials, blood/blood borne pathogens, other bodily fluids and residents with communicable diseases. The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. The Sharon at SouthPark is an Equal Employment Opportunity (EEO) employer. Taking care of our residents begins with taking care of our Employees. Per company policy Proof of Influenza vaccine and/or approved medical/religious exemption is required for all employees.