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Pourquoi livrer avec DoorDash? DoorDash est le chef de file de la livraison de repas et de commandes à emporter et de la livraison de dépanneur aux États-Unis. Des millions de clients lui font confiance chaque jour. En tant que Dasher, tu resteras occupé grâce à une variété de possibilités de revenus et tu pourras travailler lorsque cela te conviendra. Être livreur avec DoorDash vous offre la flexibilité de gagner de l’argent supplémentaire selon vos conditions. • Plusieurs façons de faire de l’argent :que ce soit pour livrer des commandes de restaurant, d’épicerie ou de détaillant, DoorDash t’offre diverses possibilités de revenus pour optimiser ton temps., • Flexibilité totale :effectue des dashs lorsque ça te convient. Établis ton propre horaire et travaille autant ou aussi peu que tu le veux., • Sais combien d’argent tu gagneras :un modèle de rémunération clair et concis te permet de connaître le montant minimum que tu gagneras avant d’accepter toute offre., • Flux de trésorerie immédiat :sois payé le jour même que tu effectues des dashs avec DoorDash Crimson*. Sans frais de dépôt, ni attente., • Démarrage rapide et facile :inscris-toi en quelques minutes et prends la route rapidement**., • Processus simple :il suffit de ramasser, de déposer et d’encaisser. Le jour de paie est dans tes poches. Exigences de base • 18 ans et plus* (21 ans et plus pour livrer de l’alcool), • N’importe quelle voiture, scooter ou bicyclette (dans certaines villes), • Numéro de permis de conduire, • Numéro d’assurance sociale (seulement aux États-Unis), • Accès constant à un téléphone intelligent Comment s’inscrire • Clique sur « Inscris-toi maintenant » et complète le processus d’inscription, • Télécharge l’application Dasher de DoorDash et c’est parti, • Sous réserve de conditions d’admissibilité. Le compte de dépôt DoorDash Crimson est établi par Starion Bank, membre de la FDIC. La carte de débit Visa DoorDash Crimson est émise par Starion Bank. Sous réserve d’admissibilité. * Doit être âgé de 19 ans et plus en Arizona, en Californie, au Colorado, au Delaware, en Floride, en Géorgie, en Idaho, au Kentucky, au Montana, au New Jersey, au Nouveau-Mexique, au Texas, en Utah et en Virginie-Occidentale Informations supplémentaires Livrer avec DoorDash est une excellente occasion de gagner des revenus pour toute personne à la recherche d’un emploi de livraison à temps partiel, saisonnier, flexible, de fin de semaine, après l’école, temporaire ou stable. Effectue des livraisons avec DoorDash et gagne un revenu supplémentaire tout en étant ton propre patron. Effectue des dashs lorsque ça te convient. Inscris-toi dès aujourd’hui.

Job Description Hotel : Greensboro Embassy Suites204 Centreport DriveGreensboro, NC 27409Executive ChefFull timeCompensation Range : $80,000 - $90,000 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What's in it for you? The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. • Career Growth & Learning - 40% of our management hires are internal promotions!, • Invest in Your Future - 401(k) plan with company match., • Comprehensive Health Coverage - Medical, dental, and vision insurance options., • Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations, • Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services., • Purpose & Impact - Make a difference through Atrium's community service and volunteer programs. Job Description What You Will Do: • Lead, train, and inspire a results-driven culinary team that lives Atrium's Core Values every day., • Deliver memorable guest experiences by continuously improving food quality, presentation, and service., • Optimize labor costs and productivity through effective scheduling and cross-training., • Oversee kitchen operations for a la carte and catering-ensuring consistent quality and execution., • Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction., • Collaborate with F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept. What We Are Looking For: • 4+ years of culinary leadership in a hotel setting - You're a seasoned pro who's no stranger to the pace and precision hospitality requires., • Proven leadership and technical culinary skills - You can motivate a team and jump on the line when needed., • Strong cost control and analytical know-how - Your ability to balance quality with efficiency helps drive profitability., • Executive Chef certification or culinary degree preferred - You bring the credentials and the confidence to lead., • Tech-savvy with Microsoft Office and cloud-based apps - You're organized, efficient, and not afraid of a spreadsheet., • Flexible and committed - Early mornings or weekend banquets? You're there to make it happen. What Atrium Leadership Looks Like: • Accountable Achiever: You own your outcomes, follow through, and drive results that matter., • Agile Thinker: You stay cool under pressure and adapt quickly to changing kitchen dynamics., • Talent Curator: You're passionate about growing others and building strong, collaborative teams., • Transparent Leader: You lead with honesty, communicate openly, and foster trust at every level., • Leading with SPIRIT: You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do. Why Atrium? Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to." _ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: https://www.atriumhospitality.com/privacy-policy

Job Description Location: UNC GREENSBORO • We are hiring immediately for a CHEF position., • Address: 1000 SPRING GARDEN STREET. GREENSBORO, NC 27412 Note: online applications accepted only., • Schedule: Full Time Schedule: Evenings and one weekend day per week. More details upon interview., • Requirement: Previous batch cooking experience a plus. Previous Food Service experience required., • Pay Range: $17.00 per hour to $21.00 per hour., • Perks: Free shift meal, free parking, free bus pass. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1545861. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description Salary: $45,000/Yr-$55,000/Yr Other Forms of Compensation: Pay Grade: 12 CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCulinart.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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. Req ID: 1552131 CulinArt Sector HILARIA KWAKUMEY [[req_classification]]

Job Description Location: UNIVERSITY OF NORTH CAROLINA GREENSBORO 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 Bring your culinary creativity to campus life! Are you energized by fast-paced kitchens, collaborative teams, and the opportunity to make an impact every day? Chartwells Higher Ed is looking for a Sous Chef to help lead Residential Dining operations at the University of North Carolina Greensboro, where food meets community and innovation. 🍴 What You’ll Do As a Sous Chef, you’ll be a key player in delivering exceptional dining experiences for students: • Support and drive daily culinary operations for student dining, • Assist in supervising, training, and inspiring hourly culinary associates, • Prepare, cook, and present a wide variety of fresh, high-quality dishes, • Help design creative, on-trend menus—from comfort classics to globally inspired fare, • Collaborate with Executive Chef(s) on menu development, specials, and seasonal offerings, • Contribute to ordering, inventory, and maintaining efficient kitchen flow, • Ensure top-notch food safety, quality, and presentation standards About UNCG & Greensboro – A Great Place to Cook (and Live!) 🎓 Founded in 1891, UNCG is one of the original institutions in the UNC system 🌍 Home to a diverse student body and strong international programs—perfect for culinary inspiration! 🎭 Known for its vibrant arts scene, including nationally recognized music, theater, and dance programs Why Greensboro rocks: 🌳 Part of North Carolina’s “Triad” region (with Winston-Salem & High Point), blending city energy with Southern charm 🍽️ A growing foodie destination with farm-to-table restaurants, breweries, and food festivals 🚗 Easy access to mountains and beaches—ideal for work-life balance 🏀 Rich in history and culture, from civil rights landmarks to ACC sports pride ⏰ Schedule PM Shift Leadership Role Sunday – Thursday Typically 12:00 PM – 10:00 PM Key Responsibilities: • Assist the Executive Chef and culinary team with managing cost controls and control expenditures for the account, • Assists the Executive Chef and culinary team with planning and creating menus, • Produce and execute catering events, • Roll out new culinary programs in conjunction with the marketing and culinary teams, • Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention, • Perform other duties as assigned to support the efficient functioning of dining service operations Preferred Qualifications: • A.S. or equivalent experience, • Culinary/kitchen management experience, depending upon formal degree or training, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers, • ServSafe® Certified Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at the University of North Carolina Greensboro. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1534767 Chartwells HE SHARON MCNEELEY [[req_classification]]

Job Description Sous Chef Location: High Point, NC Join the Opening Team at Smitty & Pearl's Smitty & Pearl's is seeking an experienced, passionate, and driven Sous Chef to join our culinary leadership team. This is an exciting opportunity to help open one of High Point's premier dining and entertainment destinations, featuring three unique concepts: The Jungle Bar, Umbo, and Siren. As Sous Chef, you'll work alongside the Executive Chef and culinary leadership team to deliver exceptional food, maintain the highest culinary standards, and develop a culture built on teamwork, accountability, and excellence. We're looking for a leader who thrives in a fast-paced environment, enjoys mentoring others, and takes pride in creating memorable guest experiences. Responsibilities • Assist in leading daily kitchen operations while maintaining the highest standards of food quality, consistency, and presentation., • Supervise, coach, and develop line cooks, prep cooks, and dish team members., • Lead by example through professionalism, organization, and a hands-on leadership style., • Ensure recipes, portioning, plating, and food preparation standards are consistently followed., • Assist with scheduling, labor management, and controlling food costs., • Monitor inventory levels, receive deliveries, and maintain proper product rotation and storage., • Maintain compliance with all health department regulations, food safety standards, and sanitation procedures., • Assist with menu execution, seasonal features, and culinary innovation., • Work closely with front-of-house leadership to ensure seamless service and exceptional guest experiences., • Help train new team members and support ongoing culinary development., • Maintain a clean, organized, and safe kitchen environment., • Step into leadership responsibilities in the Executive Chef's absence. Qualifications • Minimum of 2 years of Sous Chef or culinary leadership experience in a high-volume restaurant., • Strong leadership and team development skills., • Excellent knowledge of food safety, sanitation, and kitchen operations., • Experience with inventory management, ordering, and food cost control., • Ability to work efficiently under pressure while maintaining attention to detail., • Flexible schedule including nights, weekends, and holidays., • ServSafe Certification preferred (or ability to obtain upon hire). What We're Looking For We're looking for someone who leads from the front, communicates effectively, and takes pride in developing great teams. The ideal candidate is passionate about hospitality, embraces continuous improvement, and is committed to delivering an exceptional dining experience every shift. What We Offer • Competitive salary, • Performance-based bonus opportunities, • Health, dental, and vision benefits, • Paid Time Off (PTO), • Leadership development and career advancement opportunities, • Employee dining and entertainment discounts, • Opportunity to be part of an exciting new restaurant opening and help shape its culture from day one If you're ready to help build something special and lead a team dedicated to culinary excellence, we'd love to hear from you. Apply today and become part of the Smitty & Pearl's opening leadership team. Company DescriptionSmitty and Pearl's is an innovative, high-volume hospitality and entertainment destination coming to High Point, North Carolina. Spanning 45,000 square feet, this premiere venue brings together five premium, distinct dining and adult gaming concepts under one roof. We are building an elite leadership team to spearhead our grand opening and redefine the regional hospitality and nightlife scene.Smitty and Pearl's is an innovative, high-volume hospitality and entertainment destination coming to High Point, North Carolina. Spanning 45,000 square feet, this premiere venue brings together five premium, distinct dining and adult gaming concepts under one roof. We are building an elite leadership team to spearhead our grand opening and redefine the regional hospitality and nightlife scene.

Job Description Summary: The Dishwasher is responsible and accountable for one of the most important tasks in our concept. Dishwashing 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 Requirements: • 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, • Excellent Time Management Skills Transportation & Accessibility: • 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 DescriptionDescription Summary: The Fry Cook is responsible and accountable for one of the most important tasks in our concept. Frying and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Fry Cook 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 Requirements: • 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, • Excellent Time Management Skills Transportation & Accessibility: • 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 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., • 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 uniform policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results • 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, • 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 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 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, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • 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, • Excellent Time Management Skills Transportation & Accessibility: • 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 Founded in 1991, Logan's Roadhouse revisits the classic roadhouse from days past and brings it to life in a modern way through its welcoming hospitality, attentive service and kickin', upbeat atmosphere. With over 100 company owned locations, we're continually striving to add great members to our team. The quality of our team is our best recipe. It takes more than high-quality ingredients and a flame grill to bring out that warm hospitality that Logan’s is known for. It takes the right kind of person. You know, the kind of person who’s never met a stranger. Someone with an outgoing personality, who treats everyone they meet like an old friend. If this sounds like you, then pull up a stool because opportunity and good times are calling. NOW HIRING / IMMEDIATELY HIRING FULL TIME & PART TIME GRILL COOKS Come help craft our made-from-scratch, mouth-watering recipes that provide exceptional dining experiences for our guests! These culinary roles will be responsible for creating all of the dishes on our menu and duties will include grilling a variety of different dishes. Your commitment to us: • Ensuring the highest quality food is properly executed by adhering to our recipe procedures., • Preparing a variety of food with different methods of preparation and using a variety of tools and equipment., • Following company safety and sanitation policies and procedures., • Communicating clearly and respectfully with Managers and Team Members. Our commitment to you: • Part-time or full-time hours at a highly competitive rate of pay., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities., • Team Member discounts. Requirements: • Must be 18 years of age to operate kitchen equipment, • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens, broiler and pizza oven desired, • Flexible to work a variety of shifts. Logans Roadhouse is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At Logan’s Road House you can grow your career with us. We offer great restaurant culinary careers for grill cooks (concinero / cocinera / Jefe / Jefa) who have back of house meat butchering, meat prepping, grilling and cooking, chef / kitchen experience in a high volume restaurant environment. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive, you may be asked to perform additional related duties to meet ongoing needs.

Job Description Founded in 1991, Logan's Roadhouse revisits the classic roadhouse from days past and brings it to life in a modern way through its welcoming hospitality, attentive service and kickin', upbeat atmosphere. With over 100 company owned locations, we're continually striving to add great members to our team. The quality of our team is our best recipe. It takes more than high-quality ingredients and a flame grill to bring out that warm hospitality that Logan’s is known for. It takes the right kind of person. You know, the kind of person who’s never met a stranger. Someone with an outgoing personality, who treats everyone they meet like an old friend. If this sounds like you, then pull up a stool because opportunity and good times are calling. NOW HIRING / IMMEDIATELY HIRING FULL TIME & PART TIME LINE COOKS Come help craft our made-from-scratch, mouth-watering recipes that provide exceptional dining experiences for our guests! These culinary roles will be responsible for creating all of the dishes on our menu and duties will include preparing and cooking a variety of different dishes. Your commitment to us: • Ensuring the highest quality food is properly executed by adhering to our recipe procedures., • Preparing a variety of food with different methods of preparation and using a variety of tools and equipment., • Following company safety and sanitation policies and procedures., • Communicating clearly and respectfully with Managers and Team Members. Our commitment to you: • Part-time or full-time hours at a highly competitive rate of pay., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities., • Team Member discounts. Requirements: • Must be 18 years of age to operate kitchen equipment, • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens, broiler and pizza oven desired, • Flexible to work a variety of shifts. Logan's Roadhouse is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurant company. At Logan’s Road House you can grow your career with us. We offer great restaurant culinary careers for prep cooks (concinero / cocinera / Jefe / Jefa) who have back of house preparation, cooking, chef / kitchen experience in a high volume restaurant environment. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive, you may be asked to perform additional related duties to meet ongoing needs.

Job Description Feed your unique journey with a career at Village Tavern! We have part-time and full-time positions for Line Cooks available. Nights and Weekends required. We’re looking for team-oriented people with a passion for food and service to join our team. BENEFITS: • Full-time and Part-time positions, • Flexible schedules, • Great earning potential, • Discount on Food, • Health Insurance for Full-Time, • Opportunity for professional growth within the company Candidates must be able to work in a standing position for extended periods, in a fast-paced environment. Restaurant experience is preferred, but we are willing to train someone with a great attitude and willingness to work hard. LINE COOK Line Cooks are responsible for the food guests rave about! As a Line Cook, you will prep and prepare delicious dishes in a fast-paced environment while maintaining a safe and clean environment. LINE COOKS RESPONSIBILITIES: • Recipe Adherence, • Set up and stocking stations with all necessary supplies, • Prepare food for service in a timely manner, • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow Executive Chef or Kitchen Manager’s instructions, • Maintain a clean work environment, • Stock inventory appropriately, • Ensure that food comes out simultaneously, of high quality and in a timely fashion, • Comply with sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers, • Arrive on time and in clean, pressed uniform with a positive attitude ready to work This is an hourly position, with part-time and full-time positions available. $15-$20 Hourly Pay. Pay is based on experience. Click apply or visit villagetavern.com/careers to join our Village!

Job Description Summary: This Team Member is entrusted with setting up the Restaurant for success Every Day.. You will be part of the morning prep team that brings our unique chicken recipe and Brand to life. We are the fasted growing Restaurant concept in the Nation with growth in the Carolina's area to at least 10 locations in the next four years. What does this mean for you? OPPORTUNITY !!! There are endless possibilities to grow with us and we will empower you to excel professionally as well as personally. Job Expectations: This position requires focus, dedication and an understanding of what needs to be done within a limited time .. You must adhere to Brand Standards of pre-determined recipes while continuing to move with a constant sense of urgency. This is a production focused prep position where the success of the day starts with you being effective and productive throughout your shift. Primary functions: ARRIVING TO WORK PROMPTLY AT 4AM FOR EVERY SHIFT. PREPPING RAW CHICKEN BY FOLLOWING DHC STEP BY STEP PROCEEDURES. PUTTING AWAY DELIVERIES, (SOMETIMES LARGE) 3 TIME PER WEEK BY ORGANIZING ITEMS TO THEIR PROPER STORAGE AREA AND PROPERLY ROTATING PRODUCT (FIFO). SETTING UP STEAM TABLE WITH HOT ITEMS PREPPING SAUCE CUPS / BOTTLES AND OTHER SMALLER ITEMS AS NEEDED. 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 Requirements: • 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, • Excellent Time Management Skills Transportation & Accessibility: • 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 • Position Steward • Essential Functions Wash and properly store all cooking utensils, china, flatware and glassware. III. Additional Responsibilities • Maintains neat professional appearance and observes personal cleanliness rules at all times as detailed in employee handbook, • Wash all china, flatware and glassware in the dish machine, • Wash all pots and pans by hand in the pot sink, • Clean food production, serving and holding equipment, • Polish all platters, serving pieces and chafing dishes, • Burnish all flatware, • Collect trash from kitchen areas, empty garbage cans, wash and re-line with new bags, • Examine garbage for flatware, dishes and glassware, • Wash and polish all surfaces in kitchen, including shelves, cabinets, tables, coffee urns, refrigerators, walk-ins, equipment, etc, • Notifies Lead Steward, Sous Chef and/or Chef of all product shortages and equipment maintenance issues, • Sweep and mop kitchen floors, • Clean and organize loading dock area, • Store all club property in proper areas, • Clean dish machine as needed and after each shift, • Performs necessary clean-up and sanitation maintenance activities for food preparation equipment and storage facilities, • Perform other tasks such as assisting food preparation, putting away deliveries, cleaning coolers, freezers, and store roomsIV. Physical Requirements, • Able to lift forty pounds overhead safely and repetitively without struggling (example, lifting a full 5 gallon bucket onto a high shelf), • Able to stand for four hours without requiring a break, • Able to stoop, bend over and squat for extended periods of time (example, repetitively retrieving items stored low or cleaning low shelves and awkward to reach places), • Able to perform repetitive motions for extended periods of time (example, mixing products by hand, using a kitchen knife, or operating a food slicer)V. Reports to No supervisory duties are included in this position., • VI. Supervises, • Lead Steward, Sous Chef and Chef Please take the Talent Plus assessment as the next step in the hiring process to be considered once you complete the application process. Job Posted by ApplicantPro

Join a renowned, award-winning luxury hotel and restaurant group known for its exceptional culture, culinary excellence, and genuine hospitality. As Chef de Cuisine, you’ll take a hands-on leadership role—guiding a talented team, inspiring creativity, and ensuring flawless execution in every dish. This is an opportunity to build your legacy with an established, respected group that values craft, passion, and precision. Responsibilities: • Lead daily kitchen operations with excellence, organization, and energy, • Maintain the highest standards of quality, presentation, and consistency, • Mentor and develop culinary staff through training and teamwork, • Oversee food and labor costs while ensuring cleanliness and safety standards, • Collaborate with hotel departments to deliver a seamless guest experience Requirements: • 4+ years in a high-volume, upscale or fine dining scratch kitchen, • Proven leadership, communication, and organizational skills, • Culinary degree preferred; deep passion for food and hospitality essential, • Strong knowledge of cost controls, inventory, and food safety, • Flexible schedule including nights and weekends Benefits: • Competitive salary and performance-based growth, • Immediate medical, dental, and vision coverage, • Generous PTO and 401(k), • Continuous education, R&D, and advancement opportunities If you thrive in a fast-paced, standards-driven environment and love creating extraordinary experiences, we want to meet you. Apply today to join one of hospitality’s most respected teams.

Job Description DISTRICT MANAGER – QSR OPERATIONS Lead Multiple Restaurants. Drive Results. Have a Blast Doing It. Are you the kind of leader who would rather be in the restaurant coaching a team than sitting behind a desk staring at spreadsheets? Do you thrive in fast-paced environments where drive-thru times matter, guest experiences count, and winning is the expectation—not the goal? If so, we're looking for a District Manager who can lead multiple Quick Service Restaurant locations, develop General Managers, and drive operational excellence across their market. This is a hands-on, roll-up-your-sleeves leadership role. You'll spend your time in restaurants, working side-by-side with your teams, identifying opportunities, and celebrating wins. What You'll Do Lead & Develop Teams • Directly coach and support General Managers across multiple locations., • Build strong teams and strong bench strength., • Create a culture of accountability, engagement, and results., • Develop future leaders and help top performers reach the next level. Drive Operational Excellence • Analyze sales, labor, food costs, and profitability metrics., • Improve restaurant performance through coaching and execution., • Ensure operational standards are consistently achieved., • Identify opportunities and turn them into results. Own the Guest Experience • Make sure every location delivers outstanding service and quality., • Champion speed, accuracy, cleanliness, and hospitality., • Maintain excellence in drive-thru operations. Be a Hands-On Leader • Work in the restaurants, not from an office., • Support teams during peak periods., • Roll up your sleeves and lead from the front., • Show your teams what "great" looks like every day. ✅ What We're Looking For You Must Have: • Recent Quick Service Restaurant (QSR) leadership experience., • Experience leading 3–5 restaurant locations simultaneously., • Experience managing and developing General Managers., • Significant drive-thru operations experience., • Strong business and financial acumen., • A proven ability to teach, coach, motivate, and drive performance. We Love Leaders Who: • Bring positive energy wherever they go., • Have a strong work ethic and a competitive spirit., • Get fired up about developing people., • Believe that standards matter., • Prefer action over excuses., • Lead from the front, not from behind a laptop. What's In It For You? Compensation & Benefits • Competitive base salary up to $90,000, • Strong monthly performance-based bonus program, • Health, Dental & Vision Insurance, • Short-Term Disability Coverage, • Mileage reimbursement for personal vehicle use, • 401(k) with a strong company match, • 15 days of PTO, • No crazy late-night restaurant hours ⏰ Schedule Expectations This is an operations role, and success happens where the action is. Expect a schedule that typically falls between: • 8:00 AM – 8:00 PM or, • 11:00 AM – 11:00 PM Availability is required for: • Fridays, • Saturdays, • Sundays, • Holidays Because that's when great leaders make the biggest impact. The Bottom Line We're looking for a District Manager who knows QSR, understands drive-thru operations, develops great General Managers, and isn't afraid to jump in when the team needs support. If you're ready to lead multiple restaurants, build winning teams, and make a real impact every day, we'd love to meet you. Apply today and bring your leadership, your hustle, and your passion for winning. Company DescriptionGecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Accepting 2026 Dermatology Resident applications! This is an opportunity for a dermatologist who values strong clinical footing, steady demand and a practice environment that runs with purpose. You'll step into an established role within a growing practice where physician leadership, operational support and patient continuity are not buzzwordsthey're the baseline. Opportunity Highlights • Full-time position with flexibility to shape your preferred blend of medical, surgical and cosmetic dermatology, • Immediate patient volume with a full schedule in place from day one; providers average 3540 patients daily, • Growth-driven opening within a small, experienced dermatology team that prioritizes collaboration over hierarchy, • Robust clinical and administrative support, including well-trained medical assistants and seasoned office staff, • Competitive compensation and comprehensive benefits, including healthcare coverage 401(k) and more About the Practice This physician-led practice is built on consistency, trust and thoughtful growth. The culture emphasizes connectionbetween providers, staff and patientscreating a workflow that feels steady rather than strained. With strong leadership and reliable support systems, you're free to focus on delivering high-quality dermatologic care while building a career that feels sustainable and rewarding. Why Greensboro Greensboro offers a rare balance of professional momentum and livable calm. Its revitalized downtown hums with chef-driven restaurants, boutique shopping, galleries, theaters and live musicwithout the friction of a major metro. Tree-lined neighborhoods, luxury homes and modern apartments coexist with a genuine sense of community. Easy access to parks, trails and scenic escapes makes it simple to reset after the workweek, while proximity to both the mountains and the coast expands weekend possibilities. Add in excellent public and private schools and Greensboro becomes a place where both careers and personal lives can quietly flourish.

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats, preparing dishes to order and in the concession stands working events. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $15.00-$17.00. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until July 9, 2025. The Greensboro Complex is a versatile multi-building facility that serves the community of Greensboro and its surrounding areas. It hosts a wide array of events, such as athletic competitions, cultural arts showcases, concerts, theater performances, educational activities, fairs, exhibits, as well as public and private gatherings, including conventions, convocations, trade shows, and consumer shows. It plays a crucial role as a hub of community activities and significantly contributes to the regional economy. The Complex is made up of nine venues, the largest being the renowned 22,000-seat First Horizon Coliseum, which has a storied history of hosting prestigious ACC and NCAA basketball championships, and a concert history featuring legendary artists like Paul McCartney, Garth Brooks, and Phish, as well as today's biggest artists like Drake, Bad Bunny, and Taylor Swift. The Complex also includes the 167,000-square foot Special Events Center, encompassing three exhibition halls, a 4,500-seat mini-arena, and eight meeting rooms. Additionally, there's White Oak Amphitheatre, Piedmont Hall, the Novant Health Fieldhouse, Greensboro Aquatic Center, The Terrace, ACC Hall of Champions, and the 300-seat Odeon Theatre. • Responsible for providing high quality, fresh food products in a timely manner for delivery to guests., • Prepares hot and cold foods following company recipes and portioning requirements., • Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product., • Responsible for reporting any maintenance required for kitchen equipment., • Maintains sanitation, health and safety standards in work areas., • Responsible for observing and testing foods to ensure proper cooking., • Responsible for portioning, arranging and garnishing food plates for delivery to guests., • Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption., • Responsible for cooking and packaging food product which is prepared to order or kept warm until sold., • Receives verbal orders from the front counter staff for food product requirements for guest orders, • Responsible for portion control and serving temperatures of all products served in the concession stands, • Responsible for cleaning, stocking and restocking of workstations and displays., • Responsible for maintaining quality and production standards on all menu items., • Must show demonstrated ability to meet the company standard for excellent attendance., • Previous cook or prep cook experience., • Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife., • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment., • Ability to work well in a team-oriented, fast-paced, event-driven environment., • Possess valid food handling certificate if required by state and federal regulations., • ServSafe preferred. At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Prominent highly-rated luxury Hotel and Restaurant Group seeks an energetic, ambitious, and passionate Sous Chef. This exceptional group offers excellent training, culture, and delivers a genuine experience, sparing no expense, that will make you pro Sous Chef, Chef, Staffing, Restaurant

Prominent highly-rated luxury Hotel and Restaurant Group seeks an energetic, ambitious, and passionate Sous Chef. This exceptional group offers excellent training, culture, and delivers a genuine experience, sparing no expense, that will make you pro Sous Chef, Chef, Hotel, Staffing, Restaurant

Daily Pay Available Hot Meal Provided Daily Wellness Programs Health Insurance Options Travel Benefits for Hilton & Marriott Hourly Rate up to $15.75 Must be available for evening shifts (start times between 2PM5PM) We are looking for someone passionate about cooking to join our team. You must be creative, motivated, and passionate about growing your talents in the kitchen! Successful candidates for this role will have previous experience working in a professional kitchen environment, with a strong desire to learn, to develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant. The Line Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Line Cook will maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. If you have a passion for the cooking and are looking to join a team where you can develop your skills and grow a career, then we want you! Your Role: • To develop your knowledge and skills in various cooking procedures and methods, • Have the opportunity to grow skills in using knives and various kitchen equipment, • Recreate menu items for restaurant and banquets, • Develop consistency in cooking and presentation, • Minimize food waste through cross utilization, • Setup workstations with all needed ingredients and cooking equipment, • Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat), • Use standard practices in kitchen sanitization, • Store all food and other items properly, • You will be responsible for the quality of ingredients Qualifications: • Active Food handler's certification or the ability to get it, • Must be willing to work a variety of day/night and weekend shifts, • Requires strong organizational skills, • Must be able to work independently, • Able to be on your feet for long periods of time, • Able to lift at least 50 pounds, • Have a desire to exceed expectations, • An energetic personality Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: _

Location: UNC GREENSBORO We are hiring immediately for a CHEF position. Address: 1000 SPRING GARDEN STREET. GREENSBORO, NC 27412 Note: online applications accepted only. Schedule: Full Time Schedule: Evenings and one weekend day per week. More details upon interview. Requirement: Previous batch cooking experience a plus. Previous Food Service experience required. Pay Range: $17.00 per hour to $21.00 per hour. Perks: Free shift meal, free parking, free bus pass. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1545861. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description 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, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • 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, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • 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 Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager 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 Shift Leaders and 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 Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • 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, • 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, • Communicate effectively with Shift Leaders, 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 and fluent in English, • Certified in all stations as a Shift Leader 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, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team 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.

Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary We are seeking a Senior Executive Chef to join our Morrison Healthcare team and lead high-volume culinary operations within a healthcare setting in Orlando,

What You'll Do As a Sous Chef, you'll be a key player in delivering exceptional dining experiences for students: + Support and drive daily culinary operations for student dining + Assist in supervising, training, and inspiring hourly culinary associates + Prepare, cook, and present a wide variet

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. Key Responsibilities: + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Executive Chef with planning and creating

Job Description The Campus Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Job Responsibilities * Ensures culinary production appropriately connects to

Location: UNC GREENSBORO + We are hiring immediately for a CHEF** position.

Job DescriptionDescription: Job Summary: The Regional Manager of Cut Produce Kiosks will oversee the operations, sales, and distribution of cut produce products across franchisee-run kiosks within an assigned region. This role involves ensuring that franchisees maintain company standards, achieve operational efficiency, and meet sales targets. The Regional Manager will collaborate closely with franchisees, host locations, sales teams, and supply chain personnel to optimize operations and drive growth in the cut produce sector. This position focuses on fostering franchisee success in alignment with GBC Food Services, LLC’s “win-win-win” model, which emphasizes mutual benefit for the company, franchisees, and customers. Key responsibilities include providing guidance, ensuring compliance with brand standards, assisting in marketing strategies, and driving operational excellence. Supervisory Responsibilities: • Spearhead hiring and training efforts for Regional Managers and Field Supervisors., • Coordinate and manage schedules for department managers., • Conduct comprehensive and timely performance evaluations., • Oversee disciplinary actions and terminations, ensuring alignment with company policy. Primary Duties/Responsibilities: • Analyze and implement strategies based on P&L statements., • Attend and report on sales meetings., • Conduct and document regular store visits., • Uphold Supreme Service Solutions operational standards., • Support store recruitment, new openings, and transitions., • Foster strong relationships with store managers and Franchisees., • Oversee sales flow and devise strategies for sales improvement., • Manage Menu items bar until Franchisee takeover., • Recruit and supervise local chefs and Franchisees., • Serve as the primary point of contact for the designated region., • Report to the Director of Franchisee Operations., • Execute compliance audits., • Champion initiatives to boost regional sales., • Ensure Franchisee orders meet set targets., • Understand and advise on steritech audits., • Evaluate and enhance company efficiency and effectiveness., • Review and improve business procedures and day-to-day operations., • Prioritize safety and adequacy of work environments., • Enhance customer satisfaction through policy and procedure adjustments., • Oversee the entirety of operations for the designated region., • Compile weekly reports on regional operations., • Represent the company positively to various stakeholders., • Organize and manage Menu items Chef replacements and operational contingencies. Secondary Duties/Responsibilities: • Mastery of Technical Skills, Regulatory/Food Safety & Brand Knowledge, Problem Solving Skills, and Leadership Skills., • Aiming for excellence in Leadership Skills., • Pursue continued personal and professional development.Requirements: Required Skills/Abilities: • Comprehensive understanding of business and finance concepts., • Excellent communication and interpersonal skills., • Proficient managerial and diplomacy capabilities., • Mastery of Microsoft Office Suite., • Outstanding organizational, analytical, and problem-solving abilities., • Education and Experience:, • Bachelor’s degree in Business Administration or related field., • Minimum of 8 years of relevant experience., • Candidates should either possess the ServSafe Manager Certification upon joining or acquire it within an agreed timeframe post-hiring. Physical Requirements: • Prolonged periods sitting at a desk and working on a computer., • Able to lift up to 25 pounds, especially when handling produce crates., • Regular travel within the assigned region, with occasional national trips., • Extended periods in cold environments such as coolers. Work Environment: • Dynamic retail environment with a strong emphasis on fresh produce quality and safety., • Regular visits to franchise locations, interacting with staff, observing operations, and possibly handling produce directly. Equal Opportunity Statement: We are an equal opportunity employer, deeply valuing diversity. Our commitment is to foster an inclusive environment for all employees, basing employment decisions on merit, qualifications, and business needs. Other Duties: Please note this job description isn't exhaustive. Duties and responsibilities may change, or new ones may be assigned at any time with or without notice.

Goodwin Recruiting - - Responsibilities: Maintain high levels of food quality, hygiene, and consistency; Mentor and train kitchen staff; Lead and motivate a sous-chef team during high-volume service; Ensure compliance with health and safety regulations; Collaborate with restaurant leadership on men

Goodwin Recruiting - - Responsibilities: Lead daily kitchen operations with excellence, organization, and energy; Mentor and develop culinary staff through training and teamwork; Oversee food and labor costs while ensuring cleanliness and safety standards; Maintain the highest standards of quality,

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., • 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 uniform policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results • 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, • 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 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

Our franchise organization is currently seeking energetic, friendly individuals to join our team!.In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and me

Company Description** Initial hiring pay range (based on location, experience, etc.BONUS At Raising Cane's Chicken Fingers®, we serve only the most craveable chicken finger meals - it's our One Love! Known for our great Crew and cool Culture, we follow a Work Hard.Raising Cane's is the fastest-gr

Soup, sauce, pasta, and lasagna are key to the genuine Italian dining experience.As a prep cook, you must have a strong passion for delivering and flawlessly executing recipes to meet and exceed our guest expectations.In addition, as a prep cook, y Prep Cook, Cook, Restaurant.

Atrium Hospitality - 204 Centreport Drive - Responsibilities: Prepare ingredients and cook menu items using a variety of techniques and equipment; Recreate dishes with consistency and care across restaurant and banquet operations; Set up and maintain a clean, well-stocked workstation; Follow proper

Panda Express Store Manager Opportunity.Are you craving a career with an industry leader? Panda Express is searching for experienced leaders to join our store management team.Panda is 100% committed to the professional and personal development of our family of associates.That's why we offer paid Sto

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Chili's Managers are wired for hospitality! We're in the people business.So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests.Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond