Chef jobs in New Jersey - Page 7

Job DescriptionCoreWeave is The Essential Cloud for AI™. Built for pioneers by pioneers, CoreWeave delivers a platform of technology, tools, and teams that enables innovators to build and scale AI with confidence. Trusted by leading AI labs, startups, and global enterprises, CoreWeave combines superior infrastructure performance with deep technical expertise to accelerate breakthroughs and turn compute into capability. Founded in 2017, CoreWeave became a publicly traded company (Nasdaq: CRWV) in March 2025. Learn more at . At CoreWeave, we don't box people into rigid job titles—we look for exceptional engineers and match them to the work that excites them most. Instead of measuring you against a narrow checklist of qualifications, we hire based on broad technical domains and use our interview process to determine where you'll have the biggest impact. Tell us what interests you most, and throughout the hiring process, we'll get a sense of your strengths, expertise, and aspirations. If you join CoreWeave, you'll land on the team where you can do your best work—driving innovation, solving complex problems, and shaping the future of cloud computing. About this domain At CoreWeave, infrastructure isn't just a foundation, it's a product. We build scalable, high-performance computing systems that power the largest AI workloads in the world. We're looking for Engineers that thrive at the intersection of software and systems, deploying and managing large scale bare metal compute. Within this domain, you'll design and build software that manages complex infrastructure across globally distributed datacenters. Working in Go, Python/Ansible, deep in Linux environments, observability/monitoring stacks, and leveraging technologies like gRPC and Kubernetes CRDs/Controllers/Operators. Whether you're automating bare metal, building fleet lifecycle management services, solving multi-layer integration challenges, or observing our globally distributed fleet, your work will be critical to the company's delivery of reliable and efficient infrastructure. You'll join a high-performing, communicative, and supportive team, solving complex problems at hyperscale, deploying purpose built AI across the world. What You'll Do • Design and implement solutions to problems of scale for multi-site deployment and management of CoreWeave's global server hardware fleet., • Build and maintain backend services and APIs (gRPC/REST) in Go or Python to interact with Kubernetes and other infrastructure systems., • Develop provisioning services, automation workflows, and fleet management tools that span from bare metal to container orchestration., • Write and maintain Kubernetes custom controllers and operators to automate infrastructure behavior., • Design and implement observability solutions for large-scale server monitoring to improve system stability and insight., • Adapt and extend open source tooling to enhance visibility into system metrics, performance, and health., • Create test plans, deployment automation, dashboards, alerts, and insights into our fleet operations., • Resolve integration challenges across the entire infrastructure stack, from data center hardware to orchestration platforms., • 5+ years of experience in software or infrastructure engineering., • Proficiency in Go and/or Python software development., • Familiarity with CI/CD tools like Argo, Flux, and GitHub Actions., • Experience designing, implementing, and monitoring Kubernetes operators for custom resource definitions., • Experience with infrastructure automation and configuration management tools like Ansible, Puppet, Chef, Salt., • Experience with distributed cloud computing principles, including testing strategies, observability, error budgets, and fault-tolerant design., • Experience implementing metrics pipelines, custom alerts, and monitoring strategies., • Ability to break down complex problems into achievable tasks and collaborate with teammates to execute them., • Willingness and ability to thrive in a fast-paced startup environment. Examples of teams you might join at CoreWeave Fleet Provisioning Automation: Automation is key to delivering reliable GPU compute to clients. On this team you'll write Go microservices and extend Kubernetes custom resources and operators to deliver and monitor cutting-edge computing platforms. Ensuring new compute hardware is ready to deploy, and monitor existing hardware across our growing datacenter footprint. Fleet Monitoring & Analysis: Our customers's AI workloads push our physical infrastructure to the limit. This team is solving our fleet monitoring, visibility and self-healing problems at scale. We develop, collect and correlate metrics to engineer observability solutions, utilizing technologies like Go, Prometheus, Grafana, and Kubernetes. The base pay for this position range from $139,000 to $242,000 accordingly. Pay is based on a number of factors including market location and may vary depending on job-related knowledge, skills, and experience. This position includes a discretionary bonus, equity, and a comprehensive benefits package. What We Offer The range we've posted represents the typical compensation range for this role. To determine actual compensation, we review the market rate for each candidate which can include a variety of factors. These include qualifications, experience, interview performance, and location. In addition to a competitive salary, we offer a variety of benefits to support your needs, including: • Medical, dental, and vision insurance - 100% paid for by CoreWeave, • Company-paid Life Insurance, • Voluntary supplemental life insurance, • Short and long-term disability insurance, • Flexible Spending Account, • Health Savings Account, • Tuition Reimbursement, • Ability to Participate in Employee Stock Purchase Program (ESPP), • Mental Wellness Benefits through Spring Health, • Family-Forming support provided by Carrot, • Paid Parental Leave, • Flexible, full-service childcare support with Kinside, • 401(k) with a generous employer match, • Flexible PTO, • Catered lunch each day in our office and data center locations, • A casual work environment While we prioritize a hybrid work environment, remote work may be considered for candidates located more than 30 miles from an office, based on role requirements for specialized skill sets. New hires will be invited to attend onboarding at one of our hubs within their first month. Teams also gather quarterly to support collaboration California Consumer Privacy Act - California applicants only CoreWeave is an equal opportunity employer, committed to fostering an inclusive and supportive workplace. All qualified applicants and candidates will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, or genetic information. As part of this commitment and consistent with the Americans with Disabilities Act (ADA), CoreWeave will ensure that qualified applicants and candidates with disabilities are provided reasonable accommodations for the hiring process, unless such accommodation would cause an undue hardship. If reasonable accommodation is needed, please contact: . Export Control Compliance This position requires access to export controlled information. To conform to U.S. Government export regulations applicable to that information, applicant must either be (A) a U.S. person, defined as a (i) U.S. citizen or national, (ii) U.S. lawful permanent resident (green card holder), (iii) refugee under 8 U.S.C. § 1157, or (iv) asylee under 8 U.S.C. § 1158, (B) eligible to access the export controlled information without a required export authorization, or (C) eligible and reasonably likely to obtain the required export authorization from the applicable U.S. government agency. CoreWeave may, for legitimate business reasons, decline to pursue any export licensing process.

Job Description Salary: $60,000.00 - $65,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary Summary: As a Dining Services Manager, you will manage a team of food service professionals and be responsible for the overall service in the main dining room as well as special functions. Additionally, you will assist with maintaining interdepartmental relations and integrating the dining service department with the facility plan of operation. Essential Duties and Responsibilities: • Oversees dining services operations of a medium to large volume location., • Interacts with customers and resolves customer complaints in a friendly and service-oriented manner., • Assists with profit and loss and budgeting as it pertains to this account., • Works with the Chef and management team in creating menus and providing top quality food., • Assists in the responsibility for all food service-related activities and be primarily involved in meal services in a seated dining room setting, including quality improvement, sanitation, infection control and all facility-related activities., • Assists with the rollout of new culinary programs in conjunction with the marketing and culinary team., • Assists with the preparation of quarterly reports for client presentation., • Works with marketing and culinary department to increase sales by innovations and food quality., • Communicates with the culinary department to ensure the food programs reflect the vision of the company., • Performs other duties as assigned. Qualifications: • 2 years of food service management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Waited table and catering experience is preferred., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Communication skills both written and verbal., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet., • ServSafe Certification is preferred. Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Req ID: 1514795 Morrison Living LYN PELLEGRINI [[req_classification]]

Job Description The culture at LBI National is built on our shared core VIVÂMEE Values – JOY, HUMILITY, & MINISTRY. JOY means that we are a true team that enjoys serving others and winning together. We have a healthy sense of pride in a job well done. HUMILITY means that we recognize the infinite dignity of each other (both team members & guests) and that we seek to be helpful to everyone no matter what is asked. Additionally, we are not afraid to ask for help or admit when we make a mistake. MINISTRY means that we know that our spirit of hospitality can be a true gift for our guests. We realize the purpose of our daily tasks and duties must be to deliver kindness and love, and that this power of intentionality has the capacity to revive the souls of our guests and our team. We hire, fire, reward, and praise our team members based on these characteristics, so it is essential that you share these core values in order to be a part of our wonderful team. Come join a fun team with an amazing culture while working in a beautiful environment! LBI is a recognized New Jersey State Historical site and the second oldest operating winery in the United States. VIVÂMEE Hospitality, plans to offer a complete revitalization to this beautiful property, pursuant to the original vision of Louis Renault. Perks for being a Renault team member: • Free Golf, • Benefits for Full-time team members, • Discounted merchandise and dining, • Exciting work culture Responsibilities: • Promote and portray the VIVÂMEE Values., • Know, understand, and adhere to company established policies and procedures., • Accommodate hotel guests in meeting their needs and requests., • Ensure quality service to all hotel-visiting guests., • Handle hotel promptly and with courtesy., • Check in and out hotel guests., • Perform night audit(s), if working the overnight shift., • Document, report, and bring to management’s attention inappropriate guest behavior., • Direct all incoming phone calls to the appropriate departments., • Prepare check in packets., • Be the “information hub” for the hotel guests and helping them be comfortable and having an enjoyable experience at Renault Winery Resort., • Set up, maintain and breakdown the continental breakfast and coffee station when appropriate and required by the Hotel Manager., • Attend to guest needs, i.e. help with baggage, give directions, get blankets etc., • To complete assignments as directed by the Hotel Manager., • Must be able to lift a minimum of 15 lbs., • Inform hotel guests of company policies and procedures., • Utilizes knowledge of room dynamics, seating capacities and assignments, • Communicate to restaurant manager when inventory items need reordering., • Controls and maintains all paper products and promotional material, • Answers the phone with proper phone etiquette and assist the guest with professionalism at all times., • Communicate with the chef as to seating breakdown prior to each shift including special requests or large parties., • Assists service personnel assigned or specified by manager., • Verifies and checks in deliveries in absence of the restaurant manager., • Seeks approval of bar and station cleanliness from manager prior to end of shift., • Ensures the menus are clean and that a appropriate number of menus are available., • Accepts payments, completes transactions and complies with all established check procedures., • Performs and executes closing paperwork and deposits within established procedures., • Has extensive knowledge of menu, daily specials, promotional offerings, and be able to convey overall knowledge of property events and locations. Disclaimer “This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).” LBI National at Vivamee is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, Renault may provide reasonable accommodation to qualified individuals and encourage both prospective and current employees to discuss potential accommodation with the employer.

Job Description Summary At NAYA, we’re on an exciting journey - growing fast, sharing authentic, fresh and nutritious Middle Eastern flavors, and building a team that grows right along with us. We are looking for experienced, passionate Team Members to grow with us! At NAYA, your development is our priority — we train, mentor, and promote from within because we believe our people are the heart of our success. If you’re a natural leader who loves great food, thrives in a team environment, and is excited to build your future with a brand on the rise, we want to meet you! If you’re ready to lead with heart, inspire others, and be part of something bigger, NAYA is the place to make it happen. Reports to: General Manager You will love working at NAYA We believe great people deserve great rewards. NAYA offers a comprehensive and people-focused benefits package designed to support you at work and beyond, including: * Competitive pay to recognize your impact * Medical, dental, and vision insurance to keep you healthy and thriving * Commuter benefits to make life easier * Employee discounts and free NAYA meals — because we believe in enjoying what we serve * Growth opportunities at every level — we invest in developing leaders from within * More on the way! At NAYA, you’ll find more than a job — you’ll find a community that values you, supports your goals, and celebrates your success. How You’ll Impact The Team Member plays a key role in NAYA's restaurant operations, trained to work across all stations, from front-of-house service to back-of-house preparation. Team Members provide outstanding customer service while ensuring store standards of cleanliness, organization, and quality. Responsibilities include preparing food, working on the service line, cooking on the grill, and setting up and stocking stations. Team Members collaborate with the team to prepare menu items and maintain a smooth, efficient service experience. What You’ll Do Food Preparation & Production * Prepare daily production items in cooperation with kitchen staff. * Ensure food products are prepped correctly, following recipes and Naya’s standards. * Follow recipes and portion control standards to maintain consistency and quality. * Wash dishes and tools used during food prep. * Minimize waste and assist with inventory counts. Kitchen Organization & Maintenance * Receive, disinfect, store, and organize deliveries following FIFO and best storage practices. * Maintain proper storage temperatures and rotation procedures per DOH regulations. * Clean and sanitize kitchen equipment, tools, and workstations thoroughly and on schedule. * Keep floors in work areas clean, dry, and free of debris. * Ensure a sanitary, clean, and safe kitchen environment, maintaining all equipment and utensils. Customer Service * Provide timely and courteous service to guests in alignment with Naya’s policies and procedures. * Display thorough knowledge of menu items, including beverages, and adhere to legal alcohol service requirements. * Greet guests, take orders, and expedite as needed, ensuring accuracy and satisfaction. * Ring orders into the POS system accurately and collect payments. * Assist customers with making change, as applicable. * Follow cash handling procedures, turning in accurate amounts daily. Front-of-House & Station Management * Maintain a clean, stocked, and organized workstation at the start of each shift. * Stock cashier stations with necessary items, including paper goods and ice water. * Change trash bags, wipe tables, and counters, and pack sauce sides and pita bread. * Turn on displays and play music as part of daily setup. * Follow the proper cash handling procedures and rings up items correctly * Complete all side work and cleaning tasks to Naya’s standards, including setting up sanitizing pails. Teamwork & Communication * Support and assist team members as needed. * Communicate issues and ideas to the Chef or Director of Operations. * Participate in training and development of new employees to uphold Naya’s service standards. Compliance & Professionalism * Adhere to sanitation standards and company policies on scheduling, clocking in/out, uniforms, and grooming. * Attend company meetings and training sessions as required. * Exhibit a friendly, positive, and helpful attitude at all times. * Carry out additional duties as assigned by management. Who You Are * 1+ year experience as a restaurant team member at similar caliber concept * The ability to lift at least 50 pounds on a regular basis. * The ability to bend, stoop, stand and perform extensive walking for 8 to 10 hours a day. * Excellent communicator in written and verbal formats. * Communicates information effectively and efficiently. * Completed the Train the Trainer course. * Maintain a friendly, helpful and positive attitude always. * Polished personal presentation; grooming meets Naya standards, as outlined by Employee Handbook * The ability to withstand exposure to high volume of business and the movement, noise and temperature extremes associated with a busy restaurant. * Ability to perform essential job functions under pressure, maintain professionalism when working under stress. * Ability to work nights, weekends and holidays, and variable schedule, per the needs of the business. * Attends mandatory meetings. * Adherence to company, state, and county sanitation standards. * Strict adherence to posted schedule and clock in/out at times. * Perform all other related and compatible duties as assigned by the Management Team. We use eVerify to confirm U.S. Employment eligibility.

Job Description The culture at Renault Winery Resort is built on our shared core VIVÂMEE Values JOY, HUMILITY, & MINISTRY. JOY means that we are a true team that enjoys serving others and winning together. We have a healthy sense of pride in a job well done. HUMILITY means that we recognize the infinite dignity of each other (both team members & guests) and that we seek to be helpful to everyone no matter what is asked. Additionally, we are not afraid to ask for help or admit when we make a mistake. MINISTRY means that we know that our spirit of hospitality can be a true gift for our guests. We realize the purpose of our daily tasks and duties must be to deliver kindness and love, and that this power of intentionality has the capacity to revive the souls of our guests and our team. We hire, fire, reward, and praise our team members based on these characteristics, so it is essential that you share these core values in order to be a part of our wonderful team. Perks for being a team member: • Free Golf, • Benefits for Full-time team members, • Discounted merchandise and dining, • Exciting work culture The role of the Hotel Front Desk Agent is to ensure quality service to all hotel and visiting guests. The Front Desk Agent is the first and last impression most of the time. Their role is to understand the Resort facilities and make our guest(s) feel comfortable and answer their questions. Responsibilities: • Promote and portray the VIVÂMEE Values., • Know, understand, and adhere to company established policies and procedures., • Accommodate hotel guests in meeting their needs and requests., • Ensure quality service to all hotel-visiting guests., • Handle hotel promptly and with courtesy., • Check in and out hotel guests., • Perform night audit(s), if working the overnight shift., • Document, report, and bring to management’s attention inappropriate guest behavior., • Direct all incoming phone calls to the appropriate departments., • Prepare check in packets., • Be the “information hub” for the hotel guests and helping them be comfortable and having an enjoyable experience at Renault Winery Resort., • Set up, maintain and breakdown the continental breakfast and coffee station when appropriate and required by the Hotel Manager., • Attend to guest needs, i.e. help with baggage, give directions, get blankets etc., • To complete assignments as directed by the Hotel Manager., • Must be able to lift a minimum of 15 lbs., • Inform hotel guests of company policies and procedures., • Utilizes knowledge of room dynamics, seating capacities and assignments, • Communicate to restaurant manager when inventory items need reordering., • Controls and maintains all paper products and promotional material, • Answers the phone with proper phone etiquette and assist the guest with professionalism at all times., • Communicate with the chef as to seating breakdown prior to each shift including special requests or large parties., • Assists service personnel assigned or specified by manager., • Verifies and checks in deliveries in absence of the restaurant manager., • Seeks approval of bar and station cleanliness from manager prior to end of shift., • Ensures the menus are clean and that a appropriate number of menus are available., • Accepts payments, completes transactions and complies with all established check procedures., • Performs and executes closing paperwork and deposits within established procedures. Disclaimer “This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).” Renault Winery Resort is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, Renault may provide reasonable accommodation to qualified individuals and encourage both prospective and current employees to discuss potential accommodation with the employer.

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 Teammates"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada." SafetyCleanlinessStir FryingFood Preparation

Job Description Position Summary: Responsibilities include cleaning the interior and exterior of the restaurant and all utility and/or maintenance duties in the restaurant as assigned. Essential Functions and Responsibilities: • Cleans, mops, sweeps, and dusts kitchen and dinner room facilities., • Requisitions supplies from stockroom; receives stores and distributes supplies., • Cleans, washes and polishes equipment., • Changes light bulbs, stacks and arranges chairs and does other miscellaneous jobs., • Makes minor repairs on equipment and facilities., • Assists dishwasher when needed., • Removes dishes from dish machine and stores them., • Occasionally decorates for special events., • Launders rags and aprons as needed., • Bags and hauls restaurant trash to dumpster at designed times., • Maintains adequate levels of dish detergents and cleaning supplies., • Uses cleaning, sanitation, and chemical agents correctly and properly., • Fills in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or kitchen chef., • Experience in maintenance field preferred., • Ability to use various types of hand tools and/or hand-held power tools., • Previous experience working in a restaurant, catering business, or hotel kitchen highly desirable., • High School diploma or GED preferred., • Must be eligible to work in the United States. We use eVerify to confirm U.S. Employment eligibility.

Job Description Salary: $100,000.00 - $105,000.00 Other Forms of Compensation: 10% Annual Bonus What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: The General Manager, reporting directly to the Resident District Manager, holds duties related to day to day operations of the United Club at the EWR Airport. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership, client relations and ensures superior food quality and strong customer service skills. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Manages overall day to day operations of the account, • Conducts HR functions including hiring, progressive counseling, terminations, • Oversees scheduling, payroll and team training, • Maintains excellent relationships with customers, guests and Client as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1514194 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionJob Summary: We are seeking an experienced Executive Chef or Sous Chef to join our the culinary team at Crossed Keys Estate, a luxury wedding venue! Responsibilities include overseeing all aspects of the kitchen to include food production, food safety, and sanitation. Your main goal will be to ensure that our guests receive the highest quality dining experience possible. Minimum Qualifications: • Proven experience as a Head Chef, Executive Chef or Sous Chef, • In-depth knowledge of menu planning, food production, and kitchen management., • Strong leadership and communication skills., • Ability to manage food costs and inventory., • Knowledge of food safety and sanitation guidelines.Preferred Qualifications:, • Culinary degree or equivalent certification., • Experience with banquet and catering., • Experience managing a team of culinary professionals., • Experience with international cuisine.Responsibilities:, • Develop and execute menu plans that meet the needs of our guests and align with our venue's vision and goals., • Oversee food production and ensure that all dishes are prepared to the highest standards of quality and presentation., • Manage food costs and inventory to ensure that we are operating within budget., • Lead and mentor our culinary team, providing guidance and support to help them grow and develop their skills., • Maintain a safe and sanitary kitchen environment, adhering to all food safety and sanitation guidelines.Skills: You will be using your exceptional culinary skills and knowledge of kitchen management to lead our team in creating exceptional dining experiences for our couples and their guests. Your strong leadership and communication skills will be essential in leading and mentoring our culinary team to success. Benefits: • 401k plan with matching benefit, • 2 weeks paid vacation days, • 7 sick days

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn’t good enough - GREATNESS is remembered. The Restaurant Kitchen Manager will oversee kitchen operations within a single restaurant location, ensuring consistency, quality, and efficiency. This role is integral in managing kitchen staff, inventory, and food safety, supporting the restaurant’s continued growth and success. Requirements: • Exemplify the Triple T Hospitality Experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members., • Ensure the standardized menus created by the Corporate Executive Chef are implemented consistently within the restaurant., • Implement and maintain quality control measures to ensure the highest standards of food preparation and presentation., • Recruit, train, and mentor kitchen staff. Conduct regular training sessions on culinary techniques, food safety, and service standards., • Perform routine audits to assess quality, cleanliness, and compliance. Monitor and manage food costs, inventory levels, and ordering systems., • Analyze sales and margin data to drive culinary profitability. Set goals and KPIs for kitchen performance. Ensure labor budgets for the kitchen are met and managed effectively., • Build and maintain relationships with food suppliers and vendors. Negotiate contracts and pricing to achieve cost efficiencies. Ensure compliance with all federal, state, and local health and safety regulations., • Implement kitchen safety protocols and ensure sanitation according to health and safety guidelines., • Assist kitchen staff during peak times and validate inventories when needed. Conduct performance reviews for kitchen staff., • Fill out shift reports and review food sales versus last year, pinpointing opportunity areas and how to impact them., • Assist with kitchen meetings, including agenda and presentation, and communicate any culinary information to the team., • Assist with the upkeep of the recipe books & all training material, • Assist with operational reviews., • Oversee production sheets, line checks, pour tests, and daily & weekly cleaning schedules., • Ensure recipe accuracy and quality, maintaining consistency in food preparation., • Conduct inventory checks and manage stock levels efficiently to ensure proper stock and minimize waste., • Provide support to kitchen staff during peak times to ensure smooth operations., • Schedule, coordinate, and appoint activities to kitchen staff to ensure smooth operations., • Supervise food preparation and cooking to maintain consistency and efficiency., • Hold kitchen staff accountable for performance, adherence to standards, and productivity., • Identify staffing needs, recruit, and recommend candidates for hiring., • Coach and develop crew members, fostering skill growth and teamwork., • Complete back-of-house performance reviews in a timely manner., • Implement and uphold kitchen safety protocols to create a secure working environment., • Monitor ingredient inventory levels to ensure proper stock and minimize waste. Oversee kitchen sanitation and enforce health and safety guidelines., • Conduct regular line checks to maintain consistency and quality in food preparation., • Strong knowledge of kitchen operations, menu implementation, and food safety standards., • Ability to lead and motivate kitchen staff and communicate effectively with team members and guests., • Ability to assess operational data, identify trends, and provide strategic recommendations., • High accuracy in managing inventory, financial reporting, and compliance processes., • Strong troubleshooting skills to address operational challenges and guest concerns., • Identify opportunities to streamline kitchen operations and enhance efficiency., • Ability to handle sensitive information with discretion and integrity.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Performs all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a check list system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follow company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interacts with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Upholds Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Uses weights and measures to properly execute recipes, • Prepares all menu items and special request events, • Follows standardized recipes, • Ensures that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assists in developing and tasting recipes, • Assists in planning menu, • Recommend equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Ability to Self-Motivate, • Able to both lead a team & take direction, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored), • Minimum 6-day 70-hour work week, • Must be bale to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts A flexible schedule with weeknight and weekend availability is required. Catering experience and teaching experience is a plus. ROLES / RESPONSIBILITIES: Your role as a Chef at Hudson Table is to lead your team and guests through the execution of classes and/or events in a fun and organized way. You will teach Hudson Tables preexisting hands-on classes as well as lead your Kitchen Assistants in the execution of chef competitions, catered events, chef's tables. You will have the unique opportunity to develop and prepare your own menus for on and off-site catering, or plated multi-course dining experiences live in front of our guests. COMPENSATION: Hourly/Flat Rate Compensation + Bonus Incentives and Tips REQUIREMENTS: Must be able to work 2-3 shifts per week including weekends. QUALIFICATIONS: • High school diploma or GED required., • Culinary degree from an accredited program, • Minimum 5 years of experience in the food industry, • Must have a strong understanding of food and kitchen safety, • Demonstrate ability to multi-task, • Ability to bend and lift 40 - 60 pounds, • Must understand FOH operations and be able to deliver high-quality customer experience, • Must possess a strong sense of urgency and attention to detail, • Good communication including listening skills required, • Proven ability to work independently at times and within a team, • Demonstrate the ability to prioritize multiple tasks to meet deadlines, • Must have the ability to work a flexible schedule including evenings and weekends

Job Description A Kitchen Manager (KM) in a full-service restaurant leads back-of-house operations,including staff management (hiring, training, scheduling), inventory control, food safety compliance, and maintaining quality standards. Key responsibilities include managing food costs, overseeing food prep/cooking, and ensuring efficient service. Key Responsibilities • Operations: Manage all BOH operations, including cooking, plating, and food safety standards., • Staff Management: Hire, train, schedule, and supervise kitchen staff., • Inventory & Cost Control: Order supplies, manage inventory, and keep food costs low., • Quality Control: Ensure food meets taste, temperature, and presentation standards., • Experience: Previous experience as a KM, sous chef, or in a similar leadership role., • Leadership: Strong team management and communication skills., • Technical Skills: Ability to handle, prep, and cook food according to recipes., • Soft Skills: Ability to work under pressure, problem-solve, and manage time effectively., • Ability to stand, walk, and lift heavy items throughout shifts., • Tolerance for varying temperatures, noise, and fast-paced environments.

Job Description B2 Bistro + Bar in Point Pleasant, NJ is looking for one executive chef to join our team. We are located on 709 Arnold Ave. Our ideal candidate is self-driven, motivated, and engaged. Benefits • 401K We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description SAMOST JEWISH FAMILY AND CHILDREN’S SERVICE OF SOUTHERN NEW JERSEY Job Description: Soups and Sweets Instructor Reports to: Soups and Sweets Manager, Disability Services Department Primary Responsibilities: To instruct and evaluate the students in the Soups and Sweets Culinary Training Program, and assist the Soups and Sweets Manager with all programmatic needs Schedule: Part-Time – 24 hours per week Salary Range: $21-$24 per hour The Soups & Sweets Culinary Instructor is responsible for delivering high-quality culinary instruction, mentorship, and hands-on training to individuals participating in the Soups & Sweets Culinary Training Program. This role blends professional kitchen expertise with an instructional approach, ensuring trainees gain the technical, safety, and work-readiness skills necessary to thrive in food service environments. Culinary Instruction & Training · Teach culinary fundamentals, advanced techniques, and industry best practices in a professional kitchen setting. · Provide hands-on training in food preparation, cooking, baking, plating, and presentation. · Instruct trainees in proper use of commercial kitchen equipment, sanitation protocols, and food safety standards (ServSafe compliance). · Model professional kitchen organization, time management, and workflow efficiency. Program Development & Delivery · Enhance and collaborate with the team to develop and maintain the Culinary, Café, and Market Training Manual · Collaborate with the team to design additional lesson plans, recipes, and training modules that accommodate varying skill levels and learning styles. Co-lead discussions during Work Readiness Classes. · Integrate customer service, teamwork, and hospitality principles into instruction. Trainee Support & Evaluation · Conduct intake assessments for potential trainees to determine skill level and training goals. · Track attendance, performance, and skill progression, providing feedback to trainees and families as appropriate. · Assist with evaluations as required by funding agencies (DVRS, DDD) and ensure compliance with reporting requirements. · With the assistance of the Manager, maintain compliance for any students funded through DDD, including developing: Annual Report / Emergency Cards / Fire Drill Reports · Promote a safe and supportive learning environment, intervening in conflicts and modeling positive workplace communication. Operational Support · Assist with product inventory, packaging, and delivery as needed. · Support outreach and marketing efforts for the Soups & Sweets Culinary Training Program. · Maintain a clean, organized, and hazard-free training kitchen in compliance with health department standards. Required Education & Experience: Education: Associate’s or Bachelor’s degree in Culinary Arts (or equivalent professional training) preferred Experience with customer-based operations preferred Experience: Minimum two years as a chef, sous chef, or culinary instructor in a professional kitchen or food service operation. Experience in bakery, café, or catering settings highly valued. Additional Technical Requirements: Ability to break down complex kitchen tasks into teachable steps. · Excellent communication skills and patience when working with individuals with diverse abilities. · Knowledge of adaptive teaching strategies in a culinary environment. · Valid driver’s license, registration, and insurance preferred GENERAL COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: § Thorough understanding of Federation’s mission, policies, values, strengths, and weaknesses. Understanding of the tri-county Jewish community. Creatively identify problems and develop and implement solutions to achieve organization goals. § Ethics – Treat staff and donors with respect, regardless of their status or position. Work with integrity and ethically. § Interpersonal Skills and Donor Relations – Adapt to changing work environments and maintain a good working relationship with co-workers, donors, lay leadership, and members. Manage difficult or emotional staff or volunteer situations. § Teamwork—Exhibit objectivity and openness to others’ views. Contribute to building a positive team spirit. Put success of team over own interests. § Strategic Thinking – Develops strategies to achieve organization goals. Understands organization’s strengths and weaknesses. Adapts strategies to changing conditions. Displays willingness to make decisions. Includes appropriate people in decision-making process. Takes calculated risks to accomplish goals. § Project Management – Prioritizes and manages time effectively. Communicates changes and progress. Completes projects on time. § Written Communication – Writes clearly and informatively. Edits work for spelling and grammar. Presents numerical data effectively. § Problem Solving - Displays original thinking and creativity. Identifies problems and develops solutions. Works well in group situations. Looks for ways to improve work processes and quality. § Dependability - Demonstrates accuracy and thoroughness. Completes tasks on time. Uses time efficiently. Is consistently at work and on time. Maintains confidentiality. § Project Management - Monitors status of projects, thoroughly deals with project details, holds project owners accountable, delivers clear, accurate depiction of status. § Initiative – Undertakes self-development activities. Seeks increased responsibilities. Accepts constructive criticism. § Diversity – Shows respect and sensitivity for cultural differences. Promotes a harassment-free environment. EEO Statement: The Jewish Federation of Southern New Jersey, and our family of agencies, is an Equal Employment Opportunity employer. We do not discriminate based upon a person’s actual or perceived gender, race, creed, color, sex (including pregnancy), affectional or sexual orientation, gender identity or expression, marital/civil union status, domestic partnership status, familial status, religion, national origin, nationality, ancestry, age, veteran or military status, disability that does not prohibit performance of essential job functions, or other legally protected characteristics. The Federation participates in the E-Verify program. The Federation is committed to working with and providing reasonable accommodation to applicants with disabilities. If you need assistance or an accommodation due to a disability, you may contact us via the link on this posting. EOE

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Job Description Saddlehill Cellars is seeking an experienced, administrative, and operations-focused Kitchen Manager to serve as the second-in-command for all non-culinary BOH functions, reporting directly to the Chef de Cuisine. The Kitchen Manager is the logistical and financial backbone of the operation, ensuring the entire Back-of-House (BOH) runs smoothly, safely, and within budget. This role partners with the Chef de Cuisine and salaried Sous Chef, taking ownership of administrative, inventory, and facility management to free the culinary team to focus on quality and execution. Experience with Toast POS and XtraChef is strongly preferred. Responsibilities1. Financial & Inventory Management Cost Control & Budgeting: Monitor and manage all BOH expenses (food, supplies, and labor) to meet profitability targets. Assist the Chef de Cuisine with budget management and reporting. • Purchasing & Receiving: Oversee all ordering of ingredients, operating supplies, and equipment. Negotiate and maintain relationships with vendors, conduct quality checks upon delivery, and reconcile all BOH invoices., • Inventory Control: Implement and manage strict inventory control systems (including FIFO). Conduct regular, accurate physical inventories and manage par levels to minimize waste, prevent theft, and ensure accurate costing through XtraChef.2. Operational Efficiency & Facilities ️Health and Safety Compliance: Maintain and enforce the highest standards of food safety and sanitation (HACCP). Act as the primary point of contact for health inspectors and manage all required documentation., • Equipment Maintenance: Oversee the preventative maintenance and repair of all kitchen equipment. Manage service contracts and schedule emergency repairs to minimize disruption to service., • Workflow & Cleanliness: Collaborate with the Sous Chef to optimize BOH flow and storage. Develop, implement, and supervise deep cleaning schedules and standards for all cooking lines, storage rooms, and dish stations.3. Human Resources & Staff Administration ️‍Staff Scheduling: Create and manage weekly schedules for all kitchen staff (Line Cooks, Prep Cooks, Dishwashers) to ensure adequate coverage for the high-volume operation while maintaining strict labor cost control., • Hiring & Onboarding: Partner with the Chef de Cuisine to recruit, interview, and hire new BOH team members. Handle all administrative onboarding and paperwork., • Operational Training: Train staff specifically on kitchen operations, safety procedures, sanitation protocols, and proper equipment use., • Performance & Discipline: Handle administrative disciplinary issues, attendance tracking, and performance documentation, escalating complex personnel issues to the Chef de Cuisine.QualificationsProven experience as a Kitchen Manager or Operational Manager in a high-volume restaurant environment (350+ seats preferred)., • Exceptional organizational, delegation, and time management abilities., • Demonstrated proficiency in inventory management, purchasing, and cost control procedures., • In-depth, certified knowledge of food safety and hygiene regulations (HACCP certification required)., • Strong administrative and communication skills, with a focus on data integrity and documentation., • Proficiency with Toast POS and XtraChef strongly preferred.BenefitsCompetitive salary and comprehensive benefits package., • The opportunity to lead the operational backbone of a high-profile, farm-to-table bistro., • A key executive leadership role, working directly with the Chef de Cuisine and Sous Chef.

Job Description Chelsea Hospitality Group is seeking a dedicated Executive Chef. Chelsea Hospitality Group develops and operates restaurants, cafés, and hospitality-driven destinations that serve as anchors for community. Our work spans neighborhood gathering places, integrated dining environments, boutique hospitality concepts, and workplace-centered communities — all rooted in the belief that hospitality is a powerful force for human connection. Across every concept, Chelsea Hospitality Group is guided by a commitment to elevated, human hospitality. Through thoughtful food, intentional design, and genuine care, we create places where people feel welcomed, connected, and part of something larger than themselves. Chelsea Hospitality Group is proud to be part of the Dartcor Enterprises family of brands — a hospitality organization grounded in the belief that the power of hospitality inspires human connection and unleashes the limitless potential of our communities. Requirements What we expect from you: • A leader who has thrived in premier restaurant or hotel environments (e.g. Union Square Hospitality, Four Seasons, or NYC fine dining)., • Minimum two years continuous years in a high volume restaurant as an Executive Chef, • Passionate about hospitality at its highest level, where food is only part of the experience., • Available for a 5-day work week within a 7-day operational environment., • A proven mentor who develops strong teams and creates cultures where people grow and stay., • Equally comfortable in the kitchen, the boardroom, and guest-facing moments., • Skilled in menu development, operational excellence, and financial management. What you’ll do: • Lead with Hospitality: Inspire, train, and mentor culinary teams to deliver experiences that feel more like a favorite NYC restaurant than a workplace café., • Create & Innovate: Design seasonal menus, signature events, and unique culinary concepts highlighting local sourcing, sustainability, and creativity., • Elevate Standards: Ensure consistent excellence in food quality, presentation, and service across multiple outlets and channels., • Be Present: Connect with teams daily to inspire, support, and uphold standards that exceed expectations., • Balance Art & Business: Manage budgets, labor, and purchasing with the same care and attention as the cuisine itself—ensuring financial health alongside culinary excellence. What you will get from us: • Be part of a 40-year-old entrepreneurial hospitality company where hospitality is our north star, not just a department., • Competitive salary with performance-based incentives., • Comprehensive benefits, including health, dental, vision, and 401(k)., • Paid time off and holidays.

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description At NAYA, we’re on an exciting journey - growing fast, sharing authentic, fresh and nutritious Middle Eastern flavors, and building a team that grows right along with us. We are looking for experienced, passionate Team Members to grow with us! At NAYA, your development is our priority — we train, mentor, and promote from within because we believe our people are the heart of our success. If you’re a natural leader who loves great food, thrives in a team environment, and is excited to build your future with a brand on the rise, we want to meet you! If you’re ready to lead with heart, inspire others, and be part of something bigger, NAYA is the place to make it happen. Reports to: General Manager You will love working at NAYA We believe great people deserve great rewards. NAYA offers a comprehensive and people-focused benefits package designed to support you at work and beyond, including: * Competitive pay to recognize your impact * Medical, dental, and vision insurance to keep you healthy and thriving * Commuter benefits to make life easier * Employee discounts and free NAYA meals — because we believe in enjoying what we serve * Growth opportunities at every level — we invest in developing leaders from within * More on the way! At NAYA, you’ll find more than a job — you’ll find a community that values you, supports your goals, and celebrates your success. How You’ll Impact The Team Member plays a key role in NAYA's restaurant operations, trained to work across all stations, from front-of-house service to back-of-house preparation. Team Members provide outstanding customer service while ensuring store standards of cleanliness, organization, and quality. Responsibilities include preparing food, working on the service line, cooking on the grill, and setting up and stocking stations. Team Members collaborate with the team to prepare menu items and maintain a smooth, efficient service experience. What You’ll Do Food Preparation & Production * Prepare daily production items in cooperation with kitchen staff. * Ensure food products are prepped correctly, following recipes and Naya’s standards. * Follow recipes and portion control standards to maintain consistency and quality. * Wash dishes and tools used during food prep. * Minimize waste and assist with inventory counts. Kitchen Organization & Maintenance * Receive, disinfect, store, and organize deliveries following FIFO and best storage practices. * Maintain proper storage temperatures and rotation procedures per DOH regulations. * Clean and sanitize kitchen equipment, tools, and workstations thoroughly and on schedule. * Keep floors in work areas clean, dry, and free of debris. * Ensure a sanitary, clean, and safe kitchen environment, maintaining all equipment and utensils. Customer Service * Provide timely and courteous service to guests in alignment with Naya’s policies and procedures. * Display thorough knowledge of menu items, including beverages, and adhere to legal alcohol service requirements. * Greet guests, take orders, and expedite as needed, ensuring accuracy and satisfaction. * Ring orders into the POS system accurately and collect payments. * Assist customers with making change, as applicable. * Follow cash handling procedures, turning in accurate amounts daily. Front-of-House & Station Management * Maintain a clean, stocked, and organized workstation at the start of each shift. * Stock cashier stations with necessary items, including paper goods and ice water. * Change trash bags, wipe tables, and counters, and pack sauce sides and pita bread. * Turn on displays and play music as part of daily setup. * Follow the proper cash handling procedures and rings up items correctly * Complete all side work and cleaning tasks to Naya’s standards, including setting up sanitizing pails. Teamwork & Communication * Support and assist team members as needed. * Communicate issues and ideas to the Chef or Director of Operations. * Participate in training and development of new employees to uphold Naya’s service standards. Compliance & Professionalism * Adhere to sanitation standards and company policies on scheduling, clocking in/out, uniforms, and grooming. * Attend company meetings and training sessions as required. * Exhibit a friendly, positive, and helpful attitude at all times. * Carry out additional duties as assigned by management. Who You Are * 1+ year experience as a restaurant team member at similar caliber concept * The ability to lift at least 50 pounds on a regular basis. * The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day. * Excellent communicator in written and verbal formats. * Communicates information effectively and efficiently. * Completed the Train the Trainer course. * Maintain a friendly, helpful and positive attitude always. * Polished personal presentation; grooming meets Naya standards, as outlined by Employee Handbook * The ability to withstand exposure to high volume of business and the movement, noise and temperature extremes associated with a busy restaurant. * Ability to perform essential job functions under pressure, maintain professionalism when working under stress. * Ability to work nights, weekends and holidays, and variable schedule, per the needs of the business. * Attends mandatory meetings. * Adherence to company, state, and county sanitation standards. * Strict adherence to posted schedule and clock in/out at times.

Job DescriptionBenefits: • Competitive salary, • Flexible schedule

Job Description Title: Café Associate Location: Duke Farms, Hillsborough, N.J. Reports to: Executive Chef and Culinary Program Lead Status: Full time, non-exempt How to Apply: Click here to apply. Please submit a résumé. Applications will be reviewed on a rolling basis until the position is filled. BACKGROUND Located in Hillsborough Township, N.J., Duke Farms is a center for applied conservation and sustainability that restores nature and ecosystems, demonstrates equitable climate transition strategies and engages leaders and visitors with the wonder of nature to spark change. Our wide-ranging sustainability efforts include the operation of a 1,000-acre park and associated infrastructure supporting over 150,000 public visitors a year. Duke Farms is a center of the Doris Duke Foundation (DDF), whose mission is to build a more creative, equitable and sustainable future by investing in artists and the performing arts, environmental conservation, medical research, child well-being and greater mutual understanding among diverse communities. In addition to Duke Farms, DDF operates five national grantmaking programs as well as Shangri La, a global center for transformation located in Honolulu, Hawai‘i. DDF’s activities are guided by the will of Doris Duke, who endowed the foundation with financial assets that currently total over $2 billion. (To learn more about the foundation, visit dorisduke.org.) POSITION The Café Associate (Cook) supports the daily food preparation and service for the Duke Farms café and assists with event catering under the direction of the Executive Chef. This is an early-career culinary role focused on hands-on cooking, learning professional kitchen skills and supporting a mission-driven food program rooted in sustainability and farm-to-fork values. The role is primarily responsible for preparing menu items, maintaining kitchen cleanliness and safety, and supporting efficient food service during café hours and select events. The Café Associate also plays a key public-facing role, delivering warm, attentive and inclusive customer service to ensure every guest feels welcomed and valued. This position executes established food menus for the café and events, and collaborates closely with the Executive Chef and other Duke Farms staff, vendors and guests to ensure a high-quality culinary experience. YOUR IMPACT AT DDF As the Café Associate (Cook) at Duke Farms, you will: • Deliver a mission-aligned culinary experience rooted in sustainability and quality., • Prepare fresh, thoughtfully crafted menu items that reflect Duke Farms’ farm-to-fork values and commitment to environmental stewardship., • Contribute to a welcoming café and event experience that enhances each guest’s connection to Duke Farms and the Doris Duke Foundation’s mission., • Strengthen operational excellence and responsible stewardship in the kitchen., • Uphold the highest standards of food safety, sanitation and inventory management to ensure integrity, efficiency and minimal waste., • Support accurate transactions and thoughtful inventory practices that protect foundation resources and promote sustainability., • Advance a collaborative and inclusive kitchen culture., • Partner closely with the Executive Chef and Duke Farms team members to ensure seamless service and shared accountability for outcomes., • Experience in an early-career culinary position or a candidate with foundational cooking skills required. Formal culinary training a plus., • A valid ServSafe Food Handler Certificate and knowledge of food safety and sanitation practices are required., • Passion about sustainable food systems, farm-to-fork cooking and Duke Farms’ mission of conservation and supporting sustainable, local, seasonal eating., • Experience in customer service, preferably in a café or restaurant environment., • Excellent communication and interpersonal skills to engage effectively with visitors and team members., • Experience with inventory management., • Experience with Square front-end and back-end systems and reporting., • Strong attention to detail and ability to multitask in a fast-paced setting., • Understanding of the demands of a busy kitchen during peak meal service times., • Ability to prepare food and beverages according to standard recipes or tailored for customers, including accommodating adjustments like temperature, ingredient quantities or substitutions., • Ability to follow directions while demonstrating initiative, independence and reliability within established guidelines., • Experience operating point-of-sale systems and handling transactions accurately in a fast-paced service environment or demonstrated ability to learn and apply such systems quickly., • Ability to navigate the 2,700-plus-acre Duke Farms property as well as travel to other locations, both indoors and outdoors, in various weather conditions., • Ability to lift up to 50 pounds, stand for extended periods and perform other physical kitchen tasks., • Ability to work in various outdoor conditions including but not limited to heat, cold, sun exposure and wet weather with potential exposure to environmental factors such as poison ivy, ticks and mosquitoes., • Availability to work flexible hours, including weekends, evenings and holidays, to support café hours and event support. WHAT WE OFFER • Anticipated hourly range is $16.54 to $24.81, and the final offer will depend on experience., • Industry-leading benefits, including a 15% employer contribution to your 401(k), comprehensive health insurance, four weeks of paid vacation with additional paid time off, and matching gift benefits of up to $20,000 per year—all designed to support employees’ well-being, productivity and engagement., • A values-driven culture rooted in integrity, excellence, collaboration, openness and imagination, and diversity, equity and inclusion. The Doris Duke Foundation is committed to inclusive hiring and equal employment opportunity. We strongly encourage candidates of all identities, experiences, orientations and communities to apply. Our recruiting and employment practices adhere to all applicable federal, state and local laws, including the Americans with Disabilities Act. We provide reasonable accommodations for persons with disabilities. If a reasonable accommodation in the job application process is needed, please contact us here.

Job Description Salary: $75,000-$88,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures, • A.S. required, • Three to five years of progressive culinary/kitchen management experience, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • ServSafe certified – highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1480810 Morrison Healthcare KATHRYN MANFUSO [[req_classification]]

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE. In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-28 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: • Bonus pay, • Unlimited referral bonuses, • 8-hour shift, • 10-hour shift, • Day shift, • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance, • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit SharingRequirements:, • Culinary Experience: 1 year (Required), • Cooking: 4 years (Required)

Job Description Executive Chef - Hopewell Inn Hopewell, NJ 08525, USA Job Description Genesis Hospitality is seeking an experienced and team-oriented candidate for the Executive Chef position. This is a Full-Time position. Candidate must be willing to work weekdays, weekends and/or holidays. Responsibilities: • Responsible for the preparation and service of various foods in assigned work situations including pantry items, salads, soups, sauces, and with pre-preparation of ingredients for entrees., • In charge of training and managing kitchen personnel as well supervise/coordinate all related culinary activities., • Estimate food consumption and requisition or purchase food., • Select and develop recipes., • Standardize production recipes to ensure consistent quality., • Establish presentation technique and quality standards., • Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures., • Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques., • Handle food in a manner that is consistent with local health department guidelines., • Ensure proper safety and sanitation in kitchen., • Maintain acceptable standards of personal hygiene., • Comply with department’s dress code., • Ensure safety regulations, reports injuries and prevent unsafe conditions and work practices., • Ensure as well proper use of equipment operation/maintenance., • Directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases., • Attend in-service training and education sessions as assigned., • Performs additional responsibilities as requested by the General Manager. Requirements: • Must have at least 5+ years of experience., • Serv Safe Certified is a must., • Possess extensive understanding a professional kitchen use., • Ability to plan, organize and direct the activities of kitchen staff effectively., • Must be able to follow oral and written instructions., • Fundamental understanding of sanitation, cleanliness and personal hygiene., • Ability to work well in a fast paced high volume environment., • Attention to detail, ability to multi-task and time management skills., • Requires moderate physical efforts: standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds., • Working conditions involve, noise, heat, changes in temperature, kitchen elements, odors, moisture, etc., • May be required to work additional hours as dictated by the work load and staffing. Physical Demands: Physical, Mental and Workplace Environment Conditions • The employee is regularly required to use hands to handle or feel; reach with hands and arms; and talk or hear, • The employee is frequently required to stand and walk, • Kitchen environment, • Working conditions involve, noise, heat, changes in temperature, kitchen elements, odors, moisture, etc., • Competitive Salary, • Flexible schedule, • Limited Medical Insurance, • Great Discount Program Genesis Hospitality is part of Genesis Global Group and is an equal opportunity employer. Job Details Pay Type Salary Company DescriptionGenesis Global Group is a privately held collection of vertically integrated domestic and international companies that delivers deep expertise, objective solutions, customized products and unparalleled service spanning the sectors of biotechnology, health care, manufacturing, real estate, and hospitality.Genesis Global Group is a privately held collection of vertically integrated domestic and international companies that delivers deep expertise, objective solutions, customized products and unparalleled service spanning the sectors of biotechnology, health care, manufacturing, real estate, and hospitality.

Job DescriptionExecutive Chef – Pompton Lakes, NJ Upscale Banquet & Restaurant Venue | Culinary Leadership | Seasonal, Scratch Kitchen A premier upscale dining and events venue in Pompton Lakes, NJ is seeking a talented and experienced Executive Chef to lead its culinary operations. This is a high-profile role ideal for a creative, organized, and hands-on chef with strong leadership skills and a passion for excellence. About the Role:The Executive Chef will oversee all culinary operations for both à la carte dining and large-scale private events, including weddings, banquets, and corporate functions. You'll be responsible for managing a high-volume kitchen, leading a skilled team, and delivering elevated cuisine that blends classic technique with modern flavor profiles.Key Responsibilities: • Lead menu planning, recipe development, and execution for both restaurant and event menus., • Oversee all kitchen operations, ensuring consistency, efficiency, and excellence in food preparation and presentation., • Hire, train, and mentor back-of-house staff, fostering a culture of professionalism, accountability, and growth., • Manage food and labor costs, inventory, and vendor relationships to ensure profitability and quality., • Collaborate closely with ownership, event coordinators, and front-of-house managers to ensure smooth service for all functions., • Maintain strict compliance with health, safety, and sanitation standards.Qualifications:, • 5+ years of Executive Chef experience in an upscale, high-volume kitchen (banquet experience a strong plus)., • Expertise in scratch cooking and seasonal menu creation., • Strong leadership, communication, and organizational skills., • Proven ability to manage costs and drive kitchen efficiency without sacrificing quality., • Culinary degree or equivalent hands-on experience preferred., • ServSafe certification (or equivalent) required.What We Offer:, • Competitive salary and performance-based incentives, • Opportunity to lead a respected, high-volume kitchen with creative input, • Professional, supportive work environment, • Potential for growth within a well-established operationIf you're a passionate culinary leader with the drive to deliver excellence at scale, we’d love to hear from you.

Job Description The Outlet Manager is concerned with the strategic management of the Restaurant, in line with prescribed Hilton policies and procedures. What will I be doing? As the Outlet Manager, you will be responsible for performing the following tasks to the highest standards: • Maintain a high customer service focus by approaching your job with the customers always in mind., • Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues., • Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel., • Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel., • Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace., • Create an environment where everyone in the department is focused on “creating that special experience” to deliver exceptional customer service., • Actively seek verbal feedback from customers and team members at each service period., • Agree on and implement actions to make improvements to customer service., • Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Food & Beverage Manager., • Make sure all customers' requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day., • Be available to assist on duty in the restaurant and bars during any busy days or special events., • Be proactive towards guests, assisting them with any reasonable requests, and training all team members to see these things after the guests ask., • Ensure all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department., • Knowledgeable of Hilton departmental standards., • Able to explain the standards to the team and Managers, assessing team members against these standards., • Ensure that training on departmental standards is regularly conducted in the outlets., • Monitor standards through regular standards review checks., • Develop action plans to address shortfalls in standards and identify shortfalls after they affect customer service., • Implement and follow-through with improvements identified., • Plan, prioritize, organize and control the day-to-day operation., • Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy, external events, promotions, etc.)., • Communicate effectively with the Front Office and Groups & Tours teams to maximize inhouse and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival., • Describe, assign and delegate duties and authority for the operation of the restaurant at all times., • Understand the situation in other departments and their implications for your own department., • Plan ahead and ensure adequate resources are available., • Manage the departmental operation and taking action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary., • Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained., • Ensure that the shift is reviewed, and handovers and briefings are carried out., • Maintain in-depth technical knowledge and skills required for the job., • Establish good communication with the Kitchen team., • Maintain event and function histories to assist with returning events., • Participate in future menu changes with the Food & Beverage Manager and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements., • Attend and participate in regular F&B operational and roster meetings., • Understand the goals of the hotel and the department's role in achieving it, communicating goals and clear direction to the team., • Set and agree to departmental objectives for self and team., • Represent the needs of the team to others in the hotel., • Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant., • Seek out and maximize departmental and hotel revenue opportunities., • Be aware of potential highs and lows in the business., • Create and implement sales promotions and team member incentives as per discussion with the F&B Manager., • Assist the F&B Manager with preparation of event brochures., • Identify, communicate and act on potential sales leads., • Create an environment where “everyone sells”., • Supervises the financial performance of the department in line with the profit plan., • Use key monitors and financial targets to evaluate the department's performance and make future plans., • Complete regular financial and operating reports as required or requested by the F&B Manager., • Forecast potential revenues and costs., • Following company control procedures, control costs without compromising standards., • Analyze and explain any financial variance against plan., • Set-up and maintain leave plans for the department., • Assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel., • Understand the quantity and quality of people needed to operate the department., • Assist with carrying out selection interviews and making effective recruitment decisions., • Ensure that new recruits have all the relevant information after commencing employment., • Assist with planning and ensuring departmental orientation is carried out., • Ensure that the Orientation Training manual for each outlet is kept up to date., • Ensure that standards training, and assessments are carried out., • Ensure the health, safety and well-being of customers and all team members., • Understand relevant OH&S legislations and their implications on the operation of the department., • Communicate to the team their responsibilities within OH&S., • Ensure that safe and healthy working practices are implemented at all times., • Ensure that hygiene training is conducted at least once a year. What are we looking for? An Outlet Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow: • 2-4 years managerial position in a 4 / 5-star category hotel., • Familiar with computer systems., • Motivated and committed, approaching all tasks with enthusiasm and sixteen opportunities to learn new skills or knowledge in order to improve personal performance., • Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you., • Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals., • Strong leadership, people management and training skills., • Guest oriented and able to confidently build and exceed service standards., • Thorough knowledge of service, cost control in F&B, labor controls, beverage menu writing, maintenance, merchandising, computer and accountings., • Strong interpersonal skills and attention to details., • Key strengths (under the 9 competencies) in people management communication and planning., • Thorough knowledge of restaurant operations including food, beverages, supervisory aspects,, • technical service, and guest interaction., • Considerable skills in math and algebraic equations using percentages., • Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems., • Able to work under pressure and deal with stressful situations during busy periods., • Outgoing personality and willing to work for long hours. Evenings and weekends a must

Job Description Job Title: Culinary Supervisor REPORTS TO: Senior Sous Chef POSITION SUMMARY: Canopy by Hilton's culture is defined by who we are and how we interact with each other, our guests, our partners, and our neighbors. Our culture, "Positively Yours," is much more than a slogan. It's our underlying attitude, the story of who we are and how we approach everything. At the core of Canopy by Hilton’s culture is the Positively Yours Promise. An ideal Enthusiast sets the tone for creating the “Positively Yours” culture at our hotel and is committed to delivering the lifestyle experiences our guests want. The Canopy by Hilton Jersey City Arts District Hotel is looking for a candidate who can help execute an exceptional Food and Drink experience for our guests. DUTIES AND RESPONSIBILITIES: • Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers., • Start food items that are prepared ahead of time, making sure not to over-prepare estimated needs., • Date all food containers and rotate as per hotel standards, making sure that all perishables are kept at proper temperatures., • Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked, if applicable., • Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage., • Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat-top grill., • Comply with attendance rules and be available to work on a regular basis., • Perform any other job-related duties as assigned., • Create schedules for kitchen staff to ensure optimum resource management and speed of service., • Train new and existing kitchen staff on the preparation, arrangement and plating of dishes and buffets per the current menu, as well as cross-training staff across multiple stations., • Respond to customer inquiries and concerns personally., • Knowledge of best practices for training kitchen staff and implementing kitchen procedures., • High level of creativity and reliability. Education: Degree, High schooling or one year's Diploma in Hotel Management or equivalent. Experience: • As a Culinary Supervisor, must be friendly, energizing, positive and caring in all core aspects of the Canopy culture as defined., • 5+ years’ culinary experience in catering and/or full-service restaurant., • Experience following and adhering to BEO agreements., • Tracking, recording and replenishing inventory as needed., • Ensuring all staff members adhere to culinary standards and regulations., • Experience in a luxury lifestyle environment preferred, working in large, fast-paced, multi-outlet kitchens., • Knowledge of food product, presentation, quality and preparation, • Creative, current on food and industry trends. Powered by JazzHR Wzca26Cezy

Job DescriptionPassion for cooking italian cusine Willing to head the staff in an established italian kitchen. Schedualing, ordering and overseeing daily operations. Owners willing to work with individuals that would like to extend their knowledge and expand their carrears

Job Description Distinctive Living is seeking a Memory Support Director (Full-Time) that will be located in our Mira Vie Montville community. Here at Distinctive Living, we want our people to realize their full potential. We're passionate about personal and professional growth and will do everything we can to help you flourish. The impact we make goes beyond the walls of the communities we work with. From our team members to partners, we aim to encourage a lasting positive impact in your life so that you can do the same for your residents. We deeply care about our team-members and partners and strive to provide a culture where people feel valued and inspired. The Memory Support Director (MSD) is responsible for program management of Moments Matter' Memory Support Programming within the community and for ensuring that all scheduled activity listed on the monthly calendar is happening. The Memory Support Director position manages the memory support care staff to effectively engage residents during encounters. The MSD communicates with families, and collaborates with the Assisted Living Resident Experience Director (when applicable). Benefits when choosing a career with Distinctive: • Medical, Dental and Vision benefits, • Paid Time Off, • 401k Retirement Plan & Life Insurance, • Responsible for managing & maintaining the Resident Well-Being binder; that includes the Get to Know Me document, Resident Well-Being Profile, and Know the 25! Per the company guidelines., • Responsible for ensuring that the Memory Support Signature programs are implemented and on-going. Includes: Taste & Tell (collaboration with Chef); Community Service Project; Hydration Stations within activity space; Essential Health Program as well as any other program implementation., • Leads activity as scheduled; or oversees the Memory Support Specialist and/or care staff to ensure resident engagement while making sure that daily activity programming is a mix of both large and small groups, individual and parallel program opportunities., • Coordinates with Director, Health and Wellness to attend family care conferences as required by state regulations. May occasionally assist with assessments of potential new residents and provide Memory Support program overview and pertinent resident engagement updates., • Works with Resident Experience staff to ensure all Memory support residents have resident-specific activity and social interaction appropriate to their current cognitive abilities. Uses 'In the Moment' resources to provide support and training to Memory Support staff to ensure activities and social programs are varied and diverse in order to meet the needs of residents in Memory Support. Ensures all staff has training sufficient to self-direct activities for residents of the Memory Support neighborhood., • Responsible for managing, coaching, assisting and mentoring all care staff working within Memory Support; to maintain positive resident outcomes and minimize behavioral conflicts and assures that all staff maintain appropriate training as required by state regulations., • Meets monthly with the Restaurant and Hospitality Director to coordinate Taste & Tell program, submit/discuss food function sheets for upcoming activities & special events and ensures that all Memory Support meals and scheduled snacks meet the organizational standards while making certain the dining room is a calm and nurturing space for resident success, • Review the 24-hour log daily, to stay current on resident issues and conduct regular room sweeps to ensure no hazardous items or safety concerns are present to align with all local, state, and federal rules and regulations as they apply to services delivered in Memory Support. This involves staff selection, training and oversight, resident care and documentation, compliance with HIPAA, OSHA, Blood Borne Pathogen Guidelines, and any other rule that applies to the work done in Memory Care., • Communicate effectively with resident family members while answering questions, addressing concerns or sharing updates about their loved one, • Works in a safe manner, ensures any employees reporting to them work in a safe manner and corrects unsafe action. Compliant with Safety Committee Standard. Should workplace injuries occur, when required, the Department Heads and Directors assist the Executive Director with the investigation, return to work, and management of the injured worker communication with care provider and Community., • Fosters teamwork with co-workers, shows initiative in overcoming obstacles, takes actions which assist others beyond job responsibilities, and has a positive impact on co-workers, residents, and visitors., • 4+ years of Management experience with employee oversight and customer relations preferred., • 3+ years of experience in a Dementia care setting preferred., • Associate or Bachelor's degree in Health Sciences, Social Services, Geriatrics, Communications or Business preferred., • Certification and/or continuing education credits in geriatrics, dementia, leadership, activities, human resources or related, strongly preferred., • Experience with Microsoft Word and Excel preferred., • Strong written and verbal communication skills, strong interpersonal skills, and positive community relations skills. Excellent organizational skills, detail oriented. Pleasant, professional, and personable., • Ability to evaluate workers' performances, strong working knowledge of employment laws and company regulations., • Self-motivated and can work independently and make decisions., • Able to work well under pressure, resolve conflicts, prioritize tasks, and follow through with ideas., • Complimentary professional experience in recreation or occupational therapy, art or music therapy, hospitality management, teaching, coaching, health & wellness or related fields are welcome. Job Posted by ApplicantPro

Job DescriptionDescription: The Grain House Restaurant is hiring a Supervisor to join our award-winning, high-volume restaurant. We are currently seeking a talented, service oriented, self-driven individual to join our dynamic team comprised of dedicated and passionate people who take great pride in delivering a great dining experience! Job responsibilities include but are not limited to: • Monitor and supervise the timely arrival of scheduled employees, manage unforeseen challenges, • “Open” and “Close” restaurant including but not limited to running reports, secure buildings, and checking server envelope at the end of the shift., • Responsible for getting the specials at each meal period from the chef & typing them up for faxing to the front desk & issuing to the staff., • Running a pre-shift meeting at each meal period to review specials, go over issues & answer questions., • Responsible for plotting & confirming all reservations during assigned meal periods., • Address customer concerns in reference to products, services rendered or employee interactions, • Actively seek to resolve any concerns while adhering to the company policy and standards of behaviorRequirements:, • POS experience are a plus, • Ability to assess situations quickly, properly, and accurately while adhering to company policies, • Ability to facilitate a positive environment and support a safe and productive workplace, • Proven leadership and experience managing a diverse team is preferred, • Effective in prioritizing daily tasks while accounting for the unforeseen, • Working knowledge of Microsoft Office suite, • Ability to work a flexible schedule that includes nights, weekends, and holidays, • Flexibility to be on-call and fill-in where the business needs dictate

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Schedule kitchen team members according to labor budgets, • Control costs by comparing pricing with multiple vendors, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job Description Hudson Table Princeton is we’re looking for talented and passionate Lead Chefs! This is a unique opportunity to be part of building something from the ground up—bringing Hudson Table’s signature culinary experiences to a new community. We specialize in hands-on cooking classes, high-energy chef competitions, and private catered events hosted in our open kitchens. As a Lead Chef in Princeton, you’ll play a key role in shaping the guest experience, growing our new location, and building strong relationships with a brand-new audience. What You’ll Do • Help launch Hudson Table Princeton by leading classes, competitions, and events, • Teach hands-on cooking classes using Hudson Table’s menus and methods, • Develop and execute menus for catering and chef’s table dinners, • Lead and mentor Kitchen Assistants to deliver seamless events, • Engage with guests in a fun, interactive open-kitchen setting, • Maintain a clean, organized, and safe kitchen Qualifications • Culinary degree preferred; minimum 5 years of experience in professional kitchens, • Background in teaching, catering, or events a strong plus, • Strong leadership, multitasking, and guest engagement skills, • Comfortable lifting 40–60 lbs, working nights/weekends, • 2–3 shifts per week, including weekends Compensation & Benefits • $30-45/hr starting pay, • Tips & event gratuities, • Performance bonuses & competition bonuses, • Employee discounts, • Flexible scheduling, • A chance to help grow and shape our newest location If you’re a motivated chef who loves teaching, hosting, and competing—and you’re excited about helping launch Hudson Table Princeton—we’d love to hear from you!

Job Description PLEASE READ JOB DESCRIPTION IN ITS ENTIRETY AND FOLLOW APPLICATION INSTRUCTIONS Axton's by Chef Anton Testino, voted one of NJ's Best Italian Restaurants by BestofNJ.com, is in search of a serious applicant who is available to start immediately. Prior bussing experience is preferred, but not required. You must be able to understand and communicate in English. Job Description: As a Busperson, you will work with the servers to ensure that each table has a seamless dining experience by learning how to properly arrange place settings, when to clear plates, wrap entrees, etc. If you do not have prior restaurant experience, you MUST be quick on your feet, a fast learner and be able to retain information. Wardrobe Requirements: You must wear a black, long sleeve button down shirt tucked into black dress pants with ALL black (preferably slip resistant) shoes. You will also need a long black apron which can be supplied. Long hair must be tied back away from the face in compliance with health code. Application Instructions: Please do not reply to this job ad online. The inbox is not monitored daily. Applicants will be hired IN PERSON only. Please see Chef Anton at 437 Ringwood Ave. Pompton Lakes, NJ 07442 between the hours of 2-9pm on Wednesdays, Thursdays or Sundays.

Job DescriptionJob Title: Kitchen ManagerLocation: Denville, NJJob Type: Full-Time Position Overview:We are seeking a passionate and experienced Kitchen Manager to oversee daily operations in a fast-paced, high-quality smokehouse kitchen. This role is perfect for someone with leadership skills, a keen eye for detail, and a love for food. The Kitchen Manager will be responsible for maintaining a smooth kitchen operation, ensuring food safety standards are met, and leading a team of cooks and kitchen staff to deliver exceptional smoked meats and dishes to our customers. Key Responsibilities: • Oversee the daily operations of the kitchen, ensuring smooth production and service during peak hours., • Manage kitchen staff, including hiring, training, scheduling, and performance evaluations., • Ensure all food preparation and service are in accordance with quality standards, recipe specifications, and food safety guidelines., • Maintain inventory control, order supplies, and ensure proper storage of ingredients to minimize waste., • Monitor kitchen equipment and ensure proper maintenance and cleanliness of all equipment., • Collaborate with the front-of-house team to ensure timely and accurate food delivery., • Maintain a clean and organized kitchen environment in compliance with local health codes and safety regulations., • Manage food cost and waste control, aiming to meet financial goals while maintaining high-quality standards., • Handle customer complaints and feedback professionally, ensuring satisfaction and maintaining a positive reputation for the kitchen.Qualifications:, • Proven experience as a Kitchen Manager, Executive Chef, or in a similar culinary leadership role., • Strong knowledge of kitchen operations, food safety regulations, and inventory management., • Ability to lead and motivate a team in a high-pressure environment., • Excellent communication and organizational skills., • Ability to create and maintain a positive and efficient work atmosphere., • A passion for smoked meats and a deep understanding of cooking techniques., • Culinary degree or equivalent experience preferred., • Flexible schedule, including evenings, weekends, and holidays.Benefits:, • Competitive salary, • Opportunities for growth within the company, • Employee discountsJoin our team and help deliver exceptional dining experiences to our community while working in a dynamic and rewarding environment!

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Coordinate with the head chef to create a wine list, • Recommend wine pairings, • Describe various wines and their features to patrons, • Serve wines at the correct temperature and with the proper glassware, • Manage wine cellar and ensure bottles are properly stored, • Educate wait staff on available wines, • Build relationships with vendors and negotiate the best prices, • Adhere to health and safety regulationsQualifications:, • Previous experience as a Sommelier is preferred, • Sommelier certification or degree in hospitality is preferred, • Extensive knowledge of wine, winemaking, and local vineyards, • Excellent communication and customer service skills, • Ability to work nights and weekends with occasional travel

Job Description Department: Food & Beverage Position: Restaurant General Manager Reports To: Director of Food and Beverage Supervisory Responsibilities: Managers, Supervisors, Servers, Bussers, Runners, Hosts, Service Bartenders JOB SUMMARY Ensure existing brand standards are executed daily in the restaurant outlet. Maintain quality standards for outlet and F&B operations as assigned, including supervision and direction of service staff. Ensure and guide a service team to excellent customer service to enhance the dining experience for all guests. Act as floor GM during daily service. Leads and initiates the Food and Beverage outlet at Congress Hall hotel. Drives, in partnership with the Director of F&B and VP of F&B development, outlet marketing, customer service. Maintains established policies and procedures within the designated outlet with a focus on service standards. Develops and executes the strategic plan including budget administration, forecasting, profit and loss accountability, and cost control. Manages the performance of the outlet service and management staff including scheduling, opening and closing duties, and cleanliness of the outlet. Develops and executes creative initiatives to enhance employee morale and the guest service experience. Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years’ experience in food and beverage, culinary, event management, or related professional area. All employees must maintain a neat, clean, and well-groomed appearance per Congress Hall standards. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area. All employees must maintain a neat, clean, and well-groomed appearance per Congress Hall standards. CORE WORK ACTIVITIES Leading Food and Beverage Operations • Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing, food and wine promotions, customer service and inventories., • Works closely with the Executive Chef to establish front of house protocols and execution, • Maintains established policies and procedures within the designated outlet., • Develops and executes the strategic plan including budget administration, forecasting, profit and loss accountability, cost control and inventories., • Conducts inventory for par levels of beverage and supplies., • Verifies the proper maintenance, cleaning and operation of the outlet., • Develops and executes creative initiatives to enhance the guest and employee service experience., • Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry., • Executes administrative functions such as reporting, forecasting, quality assurance, daily and nightly reporting, and departmental meetings., • Manages the performance of the outlet service and management staff., • Facilitates effective communication within F&B and with support departments., • Provides services that are above and beyond for customer satisfaction and retention., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Empowers employees to provide excellent guest service., • Interviews, selects, and trains employees., • Helps direct supervisors to achieve their own development goals. Required Knowledge, Skills, Abilities: • Good communication skills, both verbal and written., • Ability to supervise subordinate staff, including, but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary., • Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer., • Knowledge of hotel food and beverage operations (Aloha a plus)., • Knowledge of food and alcoholic beverages., • Must possess basic computational ability., • Must possess basic computer skills., • Budgetary analysis capabilities required., • Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses., • Work tasks are performed indoors and outdoors, • Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Must be able to lift trays of food or food items weighing up to 30 lbs. frequently., • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Job Description 1. Creates/plans menus for cafeteria, patient services and Dr. Lounge. Ensures that all meals meet the needs of our organization. 2. Develops and maintains an up to date trainibng guide for all kitchen staff. 3. Maintain, creates and ensures adequate inventory for service line and creates menus with administrative staff for special events. 4. Oversees food production for cafeteria, patients and executive administrative staff. Supervises cooks and co-production staff. 5. Rotates stock/inventory according to FIFO, and discards appropriately. Correctly and consistently logs temperatures of food and refrigeration units as per department policy. Assigns and maintains the cleaniless/safety of Walk-in refrigerators/storage rooms . Ensures compliance with hospital regulatory agencies. 6. Follows universal precautions. Observes employees to ensure compliance with departmental safety and sanitation standards. Visits patients regularly to ascertain meal tolerance and satisfaction.7. Reports unsafe conditions such as damaged equipment, unsafe and unsanitary conditions to management. Complies with all regulations.8. Continually evaluates processes and systems for relevance and effectiveness. makes recommendations for improvements as needed. Develop collaborative relationships within department and with external customers. Motivates and develops employees to manage them up. Encourages mutual expressions of ideas and deliberates with sound problem resolution skills.9. Must complete and adhere to all other tasks as assigned. EDUCATION + EXPERIENCE REQUIREMENTS: High School diploma or GED Serve Safe certified Minimum of 3-5 years as cook in medical facility

Job Description Salary: $70,000.00 - $75,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: · Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. · Determines how food should be presented and create decorative food displays. · Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. · Seeks out sources for fresh food; monitors all produce and meat for freshness. · Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. · Research customer preferences and develops a menu which incorporates local foods and flavors. · Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. · Demonstrate new cooking techniques and equipment to staff. · Supervises and coordinates activities of cooks and workers engaged in food preparation. · Ensure compliance with federal, state, local and company health, safety, sanitation standards. · Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. · Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. · Monitors the quality of raw and cooked food products to ensure that standards are met. · Follows and enforces food safety and sanitation guidelines. · Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: · Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies. · Manages department controllable expenses including food cost, supplies, uniforms, and equipment. · Develops and implements guidelines and control procedures for purchasing and receiving areas. · Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. · Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. · Identify major revenue and expense opportunities and possible problems. · Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. · Oversees the food inventory, purchasing, control, and disbursement of all food supplies. · Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: · Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. · Professional attitude and appearance while engaging with residents and community staff. · Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. · Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. · Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. · Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. · Uses teamwork to support guests and employees. · Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. · Reviews resident satisfaction results and other data to identify areas of improvement. · Responds to and handles guest problems and complaints. Team Building and Management: · Regularly lead team member meetings · Establishes goals including performance goals, budget goals, team goals, etc. · Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. · Develops and implements strategies and practices which support team member engagement. · Ensures employees are treated fairly and equitably. · Provides team members with the training needed to understand expectations and perform job responsibilities. · Provides team members with the necessary tools to perform their duties and responsibilities. · Communicates performance expectations and provides team members with on-going feedback. · Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: · A.S. or equivalent experience · Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. · Extensive catering experience a plus · High volume, complex foodservice operations experience - highly desirable · Institutional and batch cooking experiences · Hands-on chefs experience a must. · Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation · Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet · Must be willing to participate in client satisfaction programs/activities. · ServSafe certified - highly desirable. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Req ID: 1506027 CCL Hospitality Group LYN PELLEGRINI [[req_classification]]

Job DescriptionJob Title: Executive Chef Location: Toms River Position Overview: We are seeking an experienced, driven Executive Chef to lead culinary operations at a high-volume, full-service restaurant in Toms River, NJ. This role requires a hands-on leader who thrives in a fast-paced environment, maintains exceptional quality standards, and can manage large-scale kitchen operations while developing a strong culinary team. The ideal candidate brings creativity, financial acumen, and a passion for consistent execution. Key Responsibilities:Culinary Leadership • Oversee all kitchen operations, ensuring food quality, consistency, and presentation standards, • Lead service during high-volume shifts, maintaining efficiency and excellence under pressure, • Develop seasonal features and menu updates aligned with brand standards and guest preferences, • Maintain strict adherence to food safety and sanitation regulationsTeam Management & Development, • Recruit, hire, train, and mentor kitchen managers and line-level staff, • Build schedules that support business demands while managing labor costs, • Foster a culture of accountability, teamwork, and continuous improvement, • Conduct performance reviews and implement ongoing training programsFinancial & Operational Management, • Manage food cost, inventory, and purchasing to achieve targeted margins, • Monitor waste control and implement systems to optimize efficiency, • Work closely with ownership/management to meet revenue and profitability goals, • Oversee vendor relationships and negotiate pricing when appropriateQuality & Compliance, • Ensure compliance with all local, state, and federal health regulations, • Maintain a clean, organized, and inspection-ready kitchen at all times, • Implement and monitor standard operating procedures for consistencyQualifications:, • 5+ years of Executive Chef experience in a high-volume, full-service restaurant, • Proven success managing large kitchen teams, • Strong knowledge of cost control, inventory systems, and P&L impact, • Excellent leadership and communication skills, • Ability to thrive in a fast-paced, high-energy environment, • Flexible schedule including nights, weekends, and holidaysCompensation & Benefits:, • Competitive salary (commensurate with experience), • Growth opportunity within a high-volume operation, • Supportive leadership and strong front-of-house partnershipIf you are a passionate culinary leader ready to drive excellence in a high-volume environment, we encourage you to apply.

Job Description SAMOST JEWISH FAMILY AND CHILDREN’S SERVICE OF SOUTHERN NEW JERSEY Soups & Sweets Instructor (27–30 hours/week) Do you love teaching, cooking, and making an impact? Join the Soups & Sweets program as a hands-on Cooking/Baking Instructor and support individuals with disabilities build real-world skills for meaningful careers in food service. What You’ll Do • Design and deliver engaging, interactive cooking and baking instruction, • Teach essential culinary techniques, food safety, and presentation, • Plan menus, shop for ingredients, and prepare lessons for instruction, • Foster a safe, supportive learning environment modeling positive workplace communication, • Proven skills instructing individuals with disabilities, • Associate’s or Bachelor’s degree in Culinary Arts (or equivalent professional training), • Minimum two years as a chef, sous chef, or culinary instructor in a professional kitchen or food service operation, • Strong culinary knowledge in cooking, baking, food safety, and presentation, • Excellent interpersonal and collaboration skills with flexibility to adapt Benefits include: Generous PTO; Medical, dental, and vision care; 403b plan eligible; Group term life insurance; Voluntary disability insurance plan; FSA & HSA options available; and other employee discounts are available EEO Statement: The Jewish Federation of Southern New Jersey, and our family of agencies, is an Equal Employment Opportunity employer. We do not discriminate based upon a person’s actual or perceived gender, race, creed, color, sex (including pregnancy), affectional or sexual orientation, gender identity or expression, marital/civil union status, domestic partnership status, familial status, religion, national origin, nationality, ancestry, age, veteran or military status, disability that does not prohibit performance of essential job functions, or other legally protected characteristics. The Federation participates in the E-Verify program. The Federation is committed to working with and providing reasonable accommodation to applicants with disabilities. If you need assistance or an accommodation due to a disability, you may contact us via the link on this posting. EOE

Job Description Salary: $85,000-$113,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • A.S. required, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1477677 Morrison Healthcare KATHRYN MANFUSO [[req_classification]]

Job DescriptionJob Title: Kitchen Manager Location: Ramsey, NJ Position OverviewWe are seeking an experienced and hands-on Kitchen Manager to lead back-of-house operations in a high-volume, full-service restaurant and bar environment. This role is responsible for overseeing kitchen operations, ensuring food quality and consistency, managing costs, and developing a strong culinary team.The ideal candidate thrives in a fast-paced setting, maintains high standards, and leads by example on the line. Key ResponsibilitiesKitchen Leadership & Team Development • Recruit, train, and develop line cooks, prep cooks, and dish staff, • Create and maintain prep lists and daily production plans, • Coach team members on proper techniques, safety, and recipe adherence, • Build a positive, accountable, and high-performance kitchen culture, • Manage scheduling to align with volume and labor targetsFood Quality & Execution, • Ensure consistent execution of recipes and presentation standards, • Maintain high standards of food safety and sanitation, • Conduct regular line checks and quality control inspections, • Monitor ticket times and kitchen flow during peak serviceInventory & Cost Control, • Manage food ordering and vendor relationships, • Oversee inventory counts and product rotation, • Control food cost through waste reduction and portion management, • Analyze food cost reports and implement corrective actionsOperational Excellence, • Maintain compliance with local health regulations and company policies, • Ensure equipment is properly maintained and operational, • Collaborate with front-of-house leadership to ensure seamless service, • Assist with menu updates, seasonal items, and specials executionQualifications, • 2–4+ years of kitchen management or sous chef experience, • Experience in a high-volume, full-service restaurant preferred, • Strong knowledge of food safety, sanitation, and inventory management, • Proven ability to lead and motivate a team, • Strong organizational and communication skills, • Ability to work evenings, weekends, and holidaysWhat We Offer, • Competitive salary, • Performance-based incentives, • Growth and advancement opportunities, • Supportive team culture, • Paid time offIf you are a driven culinary leader ready to take ownership of a fast-paced kitchen operation in Ramsey, NJ, we encourage you to apply.

Job Description We are looking for a Kitchen Manager & Sous Chef to supervise daily back-of-house restaurant operations. Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience.

Job Description Job Summary: We are seeking a skilled Chef to lead our kitchen operations. The ideal candidate will be responsible for planning menus, ensuring high food quality and consistency, managing kitchen staff, and maintaining a safe, clean, and cost-effective kitchen environment. Creativity, leadership, and a deep understanding of food preparation are key to success in this role. Key Responsibilities: * Ensure food is prepared to the highest standards of taste, quality, and presentation * Maintain cleanliness and organization of the kitchen, ensuring compliance with all health and safety regulations * Manage kitchen staff scheduling, training, and performance * Manage food cost while minimizing waste * Collaborate with restaurant management on new menu items and event catering * Monitor equipment maintenance and report any issues promptly Qualifications: * Proven experience as a Chef or in a leadership role in a commercial kitchen * Strong knowledge of culinary techniques, food safety standards, and kitchen operations * Excellent leadership and communication skills * Ability to work in a fast-paced environment and manage multiple priorities * Culinary school degree or equivalent experience preferred.

Job DescriptionBenefits: • 401(k) matching Minimum Qualifications: • Proven experience as a Head Chef, Executive Chef or Sous Chef, • In-depth knowledge of menu planning, food production, and kitchen management., • Strong leadership and communication skills., • Ability to manage food costs and inventory., • Knowledge of food safety and sanitation guidelines.Preferred Qualifications:, • Culinary degree or equivalent certification., • Experience with banquet and catering., • Experience managing a team of culinary professionals., • Experience with international cuisine.Responsibilities:, • Develop and execute menu plans that meet the needs of our guests and align with our venue's vision and goals., • Oversee food production and ensure that all dishes are prepared to the highest standards of quality and presentation., • Manage food costs and inventory to ensure that we are operating within budget., • Lead and mentor our culinary team, providing guidance and support to help them grow and develop their skills., • Maintain a safe and sanitary kitchen environment, adhering to all food safety and sanitation guidelines.Skills: You will be using your exceptional culinary skills and knowledge of kitchen management to lead our team in creating exceptional dining experiences for our couples and their guests. Your strong leadership and communication skills will be essential in leading and mentoring our culinary team to success. Benefits: • 401k plan with matching benefit, • 2 weeks paid vacation days, • 7 sick days