Trabajos chef en New Jersey - Page 8

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 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 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 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 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 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 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 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 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 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 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 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 • We are hiring immediately for part time CASHIER/FOOD SERVICE WORKER positions., • Location: East Windsor Regional Board of Education - 25 Leshin Lane, Hightstown, New Jersey 08520. Note: online applications accepted only., • Schedule: Part time; Monday through Friday. Hours vary between 8:00 am and 2:00 pm. Five hours per day. More details upon interview., • Requirement: No prior experience is required., • Fixed Pay Rate: $16.30 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1480930. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.

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 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 Brand new, completely renovated family owned restaurant and bar located in Hamilton NJ! Seeking an experienced, hardworking executive chef. We are anticipating this to be a high volume & fast pace restaurant. 150 Seats with a 65 person private events space. Brand New Kitchen! Requirements: 3 Years Experience in running a culinary team Full Time Availability Banquet Experience preferred Duties: Creative Menu Ideas Training Staff (incl. Hiring/Terminating) Food & Labor Cost Fast Pace Ticket Times Cleanliness Organization

Job Description Dakota Prime Steakhouse & Sushi in Vineland, NJ is looking for one executive chef to join our fami;y team. We are located on 2216 W Landis Ave. Our ideal candidate is a self-starter, ambitious, and engaged. Responsibilities • Train and develop chefs to company standards, • Create new dishes and menus in accordance with business needs, • Anticipate ingredient needs and arrange re-stock accordingly, • Ensure a productive kitchen flow that upholds business standards Qualifications • Experience working as a sous chef or chef, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed 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 DescriptionBenefits: • Dynamic, Respectful, and Sociable Working Environment, • Competitive Compensation, • Paid time off Key Responsibilities: • Culinary Excellence: Uphold our standard of excellence by consistently delivering exceptional dishes. Stay abreast of current culinary trends and incorporate them into our menu, ensuring that our offerings remain exciting and appealing., • Leadership and Collaboration: Lead, mentor, and inspire our kitchen team, fostering an environment of collaboration, creativity, and respect. Work to develop menu items, special dishes, and ensure seamless kitchen operations., • Quality Control: Oversee and maintain high standards of food preparation, presentation, and quality, from sourcing ingredients to the final plate presentation., • Operational Efficiency: Streamline kitchen processes to enhance efficiency without compromising quality. Ensure compliance with health and safety regulations, manage inventory, and control kitchen expenses., • Proven experience as an Executive Chef in a reputable establishment., • Culinary school degree or equivalent professional training., • A deep understanding of various cooking methods, ingredients, equipment, and procedures., • Creative culinary skills with the ability to craft innovative and delicious menu items., • Excellent leadership and communication skills, with a track record of motivating and developing a team., • A commitment to excellence in every task, whether big or small., • Flexibility to work in a fast-paced and dynamic environment., • A passion for hospitality and creating unforgettable dining experiences.

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

Job Description We are seeking a skilled and dedicated Personal Chef to join our family’s household and provide exceptional culinary services. As a Personal Chef, you will be responsible for creating delicious and healthy meals tailored to our family’s preferences and dietary needs. This is a part-time position, depending on the family’s requirements, and the successful candidate will have a passion for cooking, creativity, and the ability to deliver high quality meals. Responsibilities Menu Planning • Collaborate with the family members to create customized menus based on their preferences, dietary restrictions, and health goals., • Source fresh, seasonal, and high-quality ingredients and adapt menus., • Prepare and cook meals according to the agreed-upon menus, ensuring exceptional taste, presentation, and nutritional balance., • Utilize culinary techniques, creativity, and expertise to deliver a variety of dishes that cater to different tastes., • Maintain cleanliness, organization, and sanitation standards in the kitchen area., • Keep an inventory of food supplies and ingredients, ensuring their freshness and availability., • Develop an understanding of individual family members’ dietary preferences, allergies, and restrictions., • Create alternative meal options to accommodate specific dietary needs., • Stay updated on culinary trends, techniques, and nutrition to enhance the quality of meals., • Plan and execute menus for special family events, celebrations, or dinner parties., • Coordinate with family members or event planners to ensure seamless execution., • Provide exceptional service during events, including meal preparation, plating, and serving. Requirements • Proven experience as a Personal Chef, private cook, or similar, preferably in a household setting., • Strong culinary skills with knowledge of various cuisines, cooking techniques, and dietary requirements., • Ability to create diverse and appealing menus that cater to different tastes and preferences., • Attention to detail and commitment to delivering high-quality meals., • Excellent communication and interpersonal skills, with the ability to understand and accommodate individual preferences and dietary restrictions., • Flexibility to adapt to changing schedules and occasional special events., • Discretion and respect for privacy, maintaining the confidentiality of family-related matters., • Food safety and sanitation certification is desirable. We offer a competitive compensation package based on experience and the agreed-upon work schedule. If you are a talented and passionate chef who enjoys creating personalized culinary experiences, we would love to hear from you. Please submit your resume, along with a cover letter detailing your relevant experience and why you believe you would be an excellent fit for our family. Salary Range: $20/hr - $30/hr USD + Bonus Type of Employment: Part-Time Shift: Flexible work hours 10-15 hours per week, 2-3 days per week (schedule to be determined)

Job DescriptionJob Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service., • Lead the kitchen team by example, fostering a positive and productive work environment., • Ensure consistent preparation and presentation of all menu items in accordance with hotel standards., • Manage food costs and inventory levels while minimizing waste., • Assist in menu development, including seasonal offerings and special events., • Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge., • Monitor kitchen operations to ensure compliance with health and safety regulations., • Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment., • Culinary degree or equivalent professional certification preferred., • Strong knowledge of food preparation techniques, cooking methods, and safety guidelines., • Excellent leadership and communication skills with the ability to motivate a diverse team., • Creative mindset with a passion for culinary innovation and excellence., • Proficiency in menu planning, cost control, and inventory management., • Ability to work in a fast-paced environment, multitask, and prioritize effectively. Compensation & Benefits: • Base salary of $80,000–$95,000, • 10% annual bonus potential, • 5,000 relocation assistance, • Paid Time Off, • Training & Development

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Opportunity for advancementHudson Table is hiring a Host/MC for our live 3-course chef competition events! This role involves preparing the event space, greeting and engaging guests, and ensuring a smooth experience throughout the event. The MC will anticipate guest needs, replenish water, bus and reset tables as necessary, and explain the order of events to attendees. The ideal candidate will have excellent organizational and communication skills, the ability to think and act quickly under pressure, and maintain composure in a fast-paced environment. Comfort with public speaking is essential. Position Requirements: • At least 2 years relevant experience in hosting in a restaurant or at events., • Excellent communication skills are required; ability to listen and make a connection., • Must be able to handle a fast paced environment in a hospitable manner with professionalism and poise., • Must be comfortable and skilled at communicating with chefs, kitchen assistants and guests., • Ability to carry multiple beverages, clear tables efficiently and assist dishwashers by bussing dish and cookware to the dish room., • Position entails standing and walking during the entire shift.

Job Description Head Chef – Englewood, NJ Location: On-Site – Englewood, NJ Department: Operations / Dietary Services Reports to: Facility Director Status: Salary, Full-Time Compensation: Competitive salary, based on experience and certification About Boca Recovery Center Boca Recovery Center is a nationally recognized leader in behavioral health treatment, providing holistic support for individuals on their recovery journey. Our Englewood facility focuses on Substance use disorder services while emphasizing the importance of nutritious and comforting meals that contribute to the healing process. We strive to create a therapeutic environment, ensuring our clients receive high-quality food service that adheres to their individual dietary needs. Position Overview We are looking for an experienced and passionate Head Chef to lead our kitchen team at the Englewood, NJ facility. The Head Chef will be responsible for the overall culinary operations, ensuring the preparation and presentation of balanced meals while fostering a supportive environment for both clients and staff. This role requires strong leadership skills, creativity in menu design, and a commitment to excellence. This is a full-time position with competitive salary and opportunities for professional development. Key Responsibilities • Develop and implement seasonal menus that accommodate the dietary requirements of clients while promoting overall wellness, • Supervise, mentor, and train kitchen staff to uphold food quality and safety standards, • Ensure efficient kitchen operations, including inventory management, food ordering, and cost control, • Maintain compliance with health and safety regulations, ensuring a clean and safe working environment, • Collaborate with clinical and operational teams to cater to special dietary needs and therapeutic meal plans, • Maintain food temperature logs and ensure quality control measures are consistently followed, • Foster a positive, team-oriented kitchen environment that values creativity and respect Requirements • Required Experience, • Prior experience in food service within a healthcare setting or large group catering environment is essential., • Education & Certification (any one of the following):, • Completion of a minimum 90-hour food service supervision course approved by the New Jersey Department of Education, plus one year of full-time supervisory experience in a healthcare food service setting in consultation with a dietitian; or, • Equivalent training and experience in food service supervision and management through military service programs., • State of New Jersey Boca Recovery Center offers a comprehensive benefits package, including: • Health Insurance, • Retirement Plans, • Disability Coverage, • Paid Time Off

Job Description Farmer’s Fridge makes fruits and vegetables accessible and approachable for everyone. We offer a variety of fresh, healthy, ready-to-eat meals and snacks through our fresh food vending machines, wholesale partners, and our office pantry solution — providing chef-curated meals to customers within seconds. Today, we operate a network of Fridges and partner with clients nationwide in high-foot-traffic areas, such as airports, hospitals, universities, and large office buildings — where there is limited accessibility to fresh, healthy, grab-n-go options. We care deeply about what we’re creating and aspire to make sure our customers feel that through every touchpoint. This shows up in many ways across the business. We are committed to prioritizing food safety, we are passionate about product quality, we value our employees, we champion the best idea no matter where it comes from, and we’re committed to making an overall positive impact as we scale. About this Role: We’re looking for a driven, competitive, and relentless Account Executive to expand our market presence by winning new business and growing strategic partnerships. This role is for someone who loves the chase, someone who thrives on turning “no” into “yes,” who’s energized by being on the road, and who’s motivated by both the grind and the growth that comes with it. You’ll own the entire sales cycle, from identifying opportunities and conducting cold outreach to closing deals and fostering long-term relationships. Success here requires hustle, grit, and a love for creating something from nothing. What You’ll Do… • Own the full sales cycle from prospecting and cold outreach to contract and onboarding., • Actively identify, pursue, and close new business opportunities with food service and vending providers (Compass/Canteen, Aramark, Sodexo, and regional operators)., • Build and nurture relationships that drive long-term growth and recurring placement opportunities., • Develop a deep understanding of market dynamics, territory potential, and location-level performance., • Partner cross-functionally with Operations, Marketing, and Finance to ensure seamless implementation and growth., • Consistently hit or exceed sales targets, maintaining an organized, data-driven approach to pipeline management and forecasting., • 2+ years of outside B2B sales experience, ideally in food service, CPG, vending, or hospitality., • A true hunter mindset: self-motivated, resilient, and ready to hustle every day., • Proven track record of prospecting and closing new business, with clear, quantifiable results., • Experience building and managing a territory — comfortable living on the road and working independently., • Strong communication and negotiation skills; confident presenting value propositions to executives and operators alike., • CRM fluency (Salesforce preferred); strong pipeline discipline and accountability., • You thrive on the road, meeting clients, building relationships, and closing deals., • You love to win and take ownership of your results., • You create your own momentum: high activity, high energy, high output., • You’re scrappy, adaptable, and motivated by growth, both yours and ours. The base salary range for this role is $75,000 to $85,000 per year. The base pay offered will depend on factors such as relevant experience, skills, training, education, and any applicable minimum wage requirements. In addition to base salary, this role is eligible for on-target earnings (OTE) ranging from $150,000 to $200,000, which includes sales incentives. We provide a comprehensive benefits package, including: • Medical, dental, and vision insurance (multiple plans available), • 401(k) with immediate employer match vesting, • Paid time off (including vacation, sick leave, and holidays), • Paid sabbatical after 5 years of service, • Employee discounts, • Employee Assistance Program (EAP) Benefits at Farmer's Fridge: In This Together - We stay connected, whether in person or virtually. We encourage business transparency through monthly town hall meetings and weekly financial updates. We set out to make the best product on the market, and we believe we’ve done it. We value your input in the new menu creation process. From regular tasting panels, where employees provide new menu feedback. Happier Workdays - Each day at work should fill you with joy. We're a fun and passionate group, and we don't take ourselves too seriously. Bring your unique self to work, dress comfortably, and always feel free to share your thoughts and opinions. We encourage curiosity; there's no hierarchy here when we're all swapping ideas. Never run on empty - Daily Farmer's Fridge meal and office snacks are just some of the offerings to make sure you aren't distracted by a growling stomach. Recharge with our paid sabbatical program after four years of service. Innovate & Elevate - We're all teachers and learners. You'll grow and help grow the company through cross-functional collaboration, open access to leadership, and regular business updates. You have a direct impact on the company’s bottom line. You can also impact your bottom line by participating in our 401(k) plan that includes a company match with immediate vesting. Farmer’s Fridge Diversity Statement: "Don’t meet every single requirement? Studies have shown that women and people of color are less likely to apply for jobs unless they meet every single qualification. At Farmer’s Fridge, we are dedicated to building a diverse, inclusive, and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be just the right candidate for this or other roles.” Farmer’s Fridge is an equal-opportunity employer. We are committed to providing equal employment opportunity in all employment practices, including hiring, without regard to race, color, religion, national origin, sex, gender identity, sexual orientation, age, disability status, veteran status, or any other characteristic protected by federal, state or local law. View our disclosures related to External Agencies and Applicants below: Powered by JazzHR Xl0Aq7ILYI

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 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 Salary: $16.50 - $18.00 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 and Weekly TIPS 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.

Job Description This role will be responsible for working with our Head Chef to develop and create recipes and samples for our clients. Being proficient in basic conversions and culinary background is a plus. Responsibilities: • Oversee day-to-day culinary operations, • Check freshness and quality of ingredients, • 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 environmentCompany DescriptionInnovative food manufacturer with a scrappy small business environment makes healthy and delicious foodsInnovative food manufacturer with a scrappy small business environment makes healthy and delicious foods

Job Description Salary: $70 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 This individual will be responsible for supporting the Executive Chef in 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. Key Responsibilities: • Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements, • Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Mastery of a wide variety of kitchen positions and stations, • Ability to think on their feet, as well as create, produce, and serve on the fly, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Excellent interpersonal, customer service, and oral/written communication skills, • Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification 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: 1508675 Morrison Living LYN PELLEGRINI [[req_classification]]