Trabajos chef en New Rochelle, NYCrear alertas

The General Store Manager (GM) is responsible for the management of the ongoing day-to-day operations of the store, while adhering to Company policies and procedures; direct supervision of staff; maximizing store profits and ensuring a high level of customer services and store appearance. For over 90 years Global Partners LP has been delivering the energy our communities need to grow, move, and thrive. From ___, with its innovative chef-led creations and guest-focused retail experience, to our vast network of over 50 liquid energy terminals across the eastern seaboard and beyond, Global Partner’s integrated network of businesses delivers value day-in and day-out to our guests and customers across the US. At Global Partners we embrace the future, investing in the energy transition with initiatives like ___ and supporting the communities in which we operate with our charitable work. We’re excited for the next 90 years at Global Partners and what innovative new ideas we can bring to our guests and customers in the future. We’re looking for passionate people with great ideas to contribute to our company’s future. If you’re motivated by what’s next, Global Partners can provide you the opportunities to push your career to the next level. The Types of “Energy” You Bring * You are comfortable working in both an individual and team environment. * You have superior relationship building skills and can establish connections with guests and associates. * You lead by example and demonstrate the importance of a guest first mentality. * You are detail oriented and have excellent organizational skills. * You display the ability to direct others and prioritize tasks. * You are a proven self-starter with demonstrated ability to make decisions. * You analyze trends and apply a system thinking approach to complex issues. * You handle multiple projects simultaneously and independently. “Gauges” of Responsibility * Maximize store profitability through managing all controllable expenses, optimizing all revenue streams, and leading and developing a high performing team. * Responsible for guest and associate satisfaction, exceeding brand standards and managing the store’s profitability. * Select, develop, and effectively lead a highly engaged team. * Cultivate a positive shopping experience for all guests. Respond to guest complaints or inquiries. Solicit guest feedback, input, and information from various sources. Review information and create a plan to consistently meet the expectations of all guests. * Responsible for staffing the store appropriately to cover the guest and business demands of a 24/7 business. Proactively identify hiring needs across the store. * Allocate resources, delegate work, and effectively manage time through efficient scheduling and usage of labor hours. * Conduct all aspects of management training. Overseeing and monitoring the training of all associates to ensure proficiency of skills and job safety is taught. * Create and sustain an inclusive store atmosphere by taking intentional steps to understand the diversity of the store team and encourage mutual understanding and respect while promoting a productive, engaged team environment. * Value store associates through celebration and recognition. * Support the development of associates and store management teams through appropriate talent management processes (e.g., performance management, development plans, career conversations, and development opportunities). * Provide overall direction and support for the team and monitor and assess individual work in accordance with high standards of excellence. Provide feedback, coaching, support opportunities for development, complete performance appraisals, take corrective action when appropriate, and participate in hiring decisions. * Ensure conditions across the store meet or exceed standards for safety, service, and overall operational efficiency by analyzing opportunities and ensuring execution of established policies, procedures, practices, and programs. * Adhere to work designs and implement improvement actions across the store. Manage all safety programs and ensure proper execution and compliance. * Report and document all guest and associate incidents in the appropriate time frame. Ensure compliance with all federal and local laws and with all company policies and procedures. * Responsible for leading change initiatives, championing programs and educating associates on the reason and need for change. Ensure programs are executed according to design, integrated, and sustained. * Accountable to meet or exceed key performance metric targets/projections; deliver budgeted merchandise gross profit by executing the merchandise plan. * Maintain awareness of store-level and organizational financial performance trends to help achieve store profitability. * Monitors shift cash handling and inventory. Assists investigations into shortages/overages of $100 per month or less as well as inventory variations of 0.5% of sales or less. * Manage financial plans for the store by reviewing and interpreting financial reports and taking appropriate action as required to achieve goals. Ensure execution of all plans. * Analyze income statements and utilize reports to ensure store profitability. Manage inventory to maximize sales, control costs and reduce waste; proactively recognize trends across the store. Manage cash management procedures including bank deposits and change orders. * Competition fuel surveys. * Build relationships with community partners to connect the store with its community. * Other duties as assigned. “Fuel” for You * Coins! We offer competitive salaries and opportunities for growth. We mean it! We have an amazing Talent Development Team who create training for growth and job development. * Health + Wellness- Medical, Dental, Visions and Life Insurance. Along with additional wellness support. * The Road Ahead– We offer 401k and a match component! * Professional Development- We provide tuition reimbursement; this benefit is offered after 6 months of service. * Give Back! We believe in community support. We know everyone gives in their own way, that’s why we offer paid volunteer time off to you to help an organization of your choice. The GPS of our Interview Process * First thing first, if you’re interested in the role, please apply. * A talent acquisition team member will review your resume in partnership with the hiring manager. If your experience leads to this opportunity, a recruiter will contact you. * We conduct in-person and virtual interviews. Qualifications * Must be available to work flexible hours that may include day, night, weekends and/or holidays. * Leadership experience in fast-paced retail, food service, or fuel environment preferred. * Experience selecting, training, and managing staff. * Experience with labor allocation, sales building, scheduling, and managing expenses. * Experience coaching and developing team members through proper leadership skills. * Ability to reach, bend, twist, stoop, kneel, crouch, climb ladder/stairs and lift to 25 lbs. during a shift. * Must have reliable transportation and valid driver's license. * Applicants must be at least 18 years old. * 1-2 years of supervisory experience. Education * High School Diploma or Equivalent. We value passion and potential. If you are enthusiastic about a position and think you can make a meaningful impact, we encourage you to apply even if you don't check every box. We embrace different perspectives, backgrounds and experiences. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at 781-891-4000. *Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Prepare a variety of foods, including meats, vegetables, and desserts, following the chef/supervisor's instr

We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Prepare a variety of foods, such as meats, vegetables, desserts, according to chef's/supervisors' instructio

We are seeking an experienced and dynamic.In this role, you will oversee the preparation and execution of high-quality banquets, ensuring exceptional presentation, taste, and consistency.You will play a key part in leading a kitchen in a high volume multi room facility maintaining a smooth and effic

We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

The General Store Manager (GM) is responsible for the management of the ongoing day-to-day operations of the store, while adhering to Company policies and procedures; direct supervision of staff; maximizing store profits and ensuring a high level of customer services and store appearance. For over 90 years Global Partners LP has been delivering the energy our communities need to grow, move, and thrive. From ___, with its innovative chef-led creations and guest-focused retail experience, to our vast network of over 50 liquid energy terminals across the eastern seaboard and beyond, Global Partner’s integrated network of businesses delivers value day-in and day-out to our guests and customers across the US. At Global Partners we embrace the future, investing in the energy transition with initiatives like ___ and supporting the communities in which we operate with our charitable work. We’re excited for the next 90 years at Global Partners and what innovative new ideas we can bring to our guests and customers in the future. We’re looking for passionate people with great ideas to contribute to our company’s future. If you’re motivated by what’s next, Global Partners can provide you the opportunities to push your career to the next level. The Types of “Energy” You Bring * You are comfortable working in both an individual and team environment. * You have superior relationship building skills and can establish a connection with guests and associates. * You lead by example and demonstrate the importance of a guest first mentality. * You are detail oriented and have excellent organizational skills. * You display the ability to direct others and prioritize tasks. * You are a proven self-starter with demonstrated ability to make decisions. * You analyze trends and apply a system thinking approach to complex issues. * You handle multiple projects simultaneously and independently. “Gauges” of Responsibility * Maximize store profitability through managing all controllable expenses, optimizing all revenue streams, and leading and developing a high performing team. * Responsible for guest and associate satisfaction, exceeding brand standards and managing the store’s profitability. * Select, develop, and effectively lead a highly engaged team. * Cultivate a positive shopping experience for all guests. Respond to guest complaints or inquiries. Solicit guest feedback, input, and information from various sources. Review information and create a plan to consistently meet the expectations of all guests. * Responsible for staffing the store appropriately to cover the guest and business demands of a 24/7 business. Proactively identify hiring needs across the store. * Allocate resources, delegate work, and effectively manage time through efficient scheduling and usage of labor hours. * Conduct all aspects of management training. Overseeing and monitor the training of all associates to ensure proficiency of skills and job safety is taught. * Create and sustain an inclusive store atmosphere by taking intentional steps to understand the diversity of the store team and encourage mutual understanding and respect while promoting a productive, engaged team environment. * Value store associates through celebration and recognition. * Support the development of associates and store management team through appropriate talent management processes (e.g., performance management, development plans, career conversations, development opportunities). * Provide overall direction and support for the team and monitor and assess individual work in accordance with high standards of excellence. Provide feedback, coaching, support opportunities for development, complete performance appraisals, take corrective action when appropriate, and participate in hiring decisions. * Ensure conditions across the store meet or exceed standards for safety, service, and overall operational efficiency by analyzing opportunities and ensuring execution of established policies, procedures, practices, and programs. * Adhere to work designs and implement improvement actions across the store. Manage all safety programs and ensure proper execution and compliance. * Report and document all guest and associate incidents in the appropriate time frame. Ensure compliance with all federal and local laws and to all company policies and procedures. * Responsible for leading change initiatives, championing programs and educating associates on the reason and need for change. Ensure programs are executed according to design, integrated, and sustained. * Accountable to meet or exceed key performance metric targets/projections; deliver budgeted merchandise gross profit by executing the merchandise plan. * Maintain awareness of store-level and organizational financial performance trends to help achieve store profitability. * Monitors shift cash handling and inventory. Assists in investigations into shortages/overages of $100 per month or less as well as inventory variations of 0.5% of sales or less. * Manage financial plans for the store by reviewing and interpreting financial reports and taking appropriate action as required to achieve goals. Ensure execution of all plans. * Analyze income statements and utilize reports to ensure store’s profitability. Manage inventory to maximize sales, control costs and reduce waste; proactively recognize trends across the store. Manage cash management procedures including bank deposits and change orders. * Competition fuel surveys. * Build relationships with community partners to connect the store with its community. * Other duties as assigned. “Fuel” for You * Coins! We offer competitive salaries and opportunities for growth. We mean it! We have an amazing Talent Development Team who create trainings for growth and job development. * Health + Wellness- Medical, Dental, Visions and Life Insurance. Along with additional wellness support. * The Road Ahead– We offer 401k and a match component! * Professional Development- We provide tuition reimbursement; this benefit is offered after 6 months of service. * Give Back! We believe in community support. We know everyone gives in their own way, that’s why we offer paid volunteer time-off to you to help an organization of your choice. The GPS of our Interview Process * First thing first, if you’re interested in the role, please apply. * A talent acquisition team member will review your resume in partnership with the hiring manager. If your experience would lend to this opportunity, a recruiter will contact you. * We conduct in-person and virtual interviews. Qualifications * Must be available to work flexible hours that may include day, nights, weekends and/or holidays. * Leadership experience in a fast-paced retail, food service or fuel environment preferred. * Experience selecting, training, and managing staff. * Experience with labor allocation, sales building, scheduling, and managing expenses. * Experience coaching and developing team members through proper leadership skills. * Ability to reach, bend, twist, stoop, kneel, crouch, climb latter/stairs and lift up to 25 lbs. during a shift. * Must have reliable transportation and valid driver's license. * Applicants must be at least 18 years old. * 1-2 years supervisory experience. Education * High School Diploma or Equivalent. Rate: Starting at $60,405.80 We value passion and potential. If you are enthusiastic about a position and think you can make a meaningful impact, we encourage you to apply even if you don't check every box. We embrace different perspectives, backgrounds and experiences. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at 781-891-4000. *Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Job Description Overview Now Hiring! Kitchen Porter/Receiver Full time. Salary range: $18-$21/Hr. Job Summary: A kitchen porter performs supportive work to help keep kitchens running on schedule and within food safety regulations. Here are some of their general responsibilities: • Receiving deliveries: Porters receive and unpack all deliveries, ensuring all food and supplies are correctly placed, • Inventory support: Porters help kitchen managers manage inventory by organizing food storage and telling them when items need to be ordered, • Basic food preparation: They help chefs and cooks prepare meals by washing, peeling and cutting ingredients., • Washing dishes, equipment and utensils: Kitchen porters ensure that equipment and dishes are cleaned, sanitized and ready to prepare and serve food., • Sanitizing kitchen surfaces: They sanitize counters, stovetops and other places where food is prepared to meet health regulations., • General cleaning: They sweep and mop the floors, wipe out trash cans, change garbage liners and clean and organize food storage., • Equipment maintenance: Porters ensure that ovens, refrigerators, mixers and other cooking equipment are in working order. Kitchen porter skills • Communication: You should feel comfortable clearly explaining where items are and how much inventory you have. You may also need to describe any problems you see with the equipment to the Chef team. Biligual (English/Spanish) strongly preferred, • Teamwork: Kitchens are fast-paced environments where you will work with many people, so teamwork skills are essential. You need to be able to take direction and understand the workflow. Time management: Kitchen porters must follow a schedule and easily transition between tasks. You should understand how long tasks will take and prioritize your work., • Food safety and sanitizing procedures: Kitchen porters help to keep food from cross-contaminating and ensure that surfaces are clean. You should know how to answer food safety questions, store food properly and prepare different ingredients., • Attention to detail: As a kitchen porter, you're responsible for organizing, cleaning and storage. This means it's essential to pay close attention to your environment., • Physical stamina: Porters may stand and perform repetitive movements for long periods. They may also lift heavy objects. Benefits: FT Seasonal employees are offered: • Medical, dental, vision, supplemental benefits, and life insurance, • PTO and paid holidays, • All employees receive employee meals and uniforms.

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen. Monitors kitchen operations to ensure compliance with health and fire de

Our client, an UHNW family, is seeking a Live-In Houseman/Chef in Port Washington, NY. The Houseman/Chef is an integral position within this household, combining both property care and culinary responsibilities. This role requires a highly professional, service-oriented individual who can balance light maintenance, and daily cooking duties. RESPONSIBILITIES: • Perform daily miscellaneous household maintenance as requested., • Clean and maintain exterior areas, including furniture, pool, gazebos, windows, and outdoor dining spaces., • Light yardwork - the family has a formal landscaping company., • Drive Principals places as requested. Doctors appointments, etc., • Prepare health-conscious meals for the family, incorporating seasonal and locally sourced ingredients., • Ideally develop weekly menus in consultation with the Principals, reflecting both family preferences and dietary considerations., • Shop for groceries and specialty items, maintaining a well-organized kitchen and pantry., • Ensure food storage and kitchen hygiene standards meet the highest level of safety and cleanliness., • Support entertaining needs, from family meals to more formal gatherings. (They only do formal gatherings 2-3 times per year)., • Provide hospitality and guest care when applicable., • Run errands as necessary, including food shopping and specialty orders., • Support household inventory., • Assist with special events and social functions, coordinating with outsourced staff, setup, service, and breakdown., • Carry out additional duties as directed by the Principals. QUALIFICATIONS: • Highly motivated, professional, discreet, and service-oriented with exceptional integrity., • Positive and adaptable, able to balance multiple responsibilities., • Prior experience cooking in UHNW households or private residences., • Proven background in property care, or hospitality., • Legally authorized to work in the U.S., with valid driver’s license and reliable transportation., • Prior estate or private household experience is required., • Tech-savvy: proficient with email, iPhone communications. If this sounds like a fit, please submit your resume for consideration! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting workgrades.com/home/candidate. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

Under the supervision of the Head Chef, the Kitchen Aide performs general cooking duties and assist with all paperwork for the Senior Center to ensure nutritional compliance. Ensures the Kitchen is clean and clutter free.

Elior North America - 829192202 [Kitchen Supervisor / Cook] As a Sous Chef at Elior North America, you'll: Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; Maintain proper production, safety and sanitation

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–$90,000, • 10% annual bonus potential, • 5,000 relocation assistance, • Strong company culture with growth potential, • Private Health Insurance, • Paid Time Off, • Training & Development

Job Description Morrison Living is hiring immediately for an EXECUTIVE CHEF position. • Location: MOUNT VERNON, NY, • Pay Range: $75,000 - $80,000 WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! 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., • 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., • 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., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Living is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Living maintains a drug-free workplace.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job Description • We are hiring immediately for a Human Resources / DEI Intern position., • Location: Hybrid - Remote & in the Rye Brook, NY area., • Schedule: To be discussed further upon interview., • Pay Range: $19.00 per hour. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1462641. The advertised program is an AI 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! 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. Human Resources / DEI Intern OVERVIEW: The FLIK Hospitality Internship Program is a paid program that gives hospitality students the opportunity to work in a dynamic and inspirational hospitality culture. Working closely with hospitality mentors, FLIK interns have an inside look at what goes on behind the scenes at a leading food service & hospitality organization. Fifty years ago, FLIK was launched by Chef Rudi Flik and Julie Flik. Their values of authenticity, people first, sustainability, wellness, and leadership still guide us. The FLIK service culture has our team members at its heart; we are in the business of creating emotion for our teams and guests alike. Position Summary: We are seeking a motivated and people-oriented Human Resources Intern to join our team. This internship offers hands-on experience in various HR functions, including employee engagement, onboarding, and workplace culture initiatives. The ideal candidate is eager to learn, collaborative, and passionate about creating positive employee experiences. Key Responsibilities: • Workplace Exposure: Collaborate with HR leadership to tour various accounts and gain insight into diverse workplace environments and employee needs., • Employee Engagement: Serve as a panelist for initiatives such as “Conversation for Change,” contributing to meaningful dialogue and cultural awareness., • Team Building & Events: Participate in planning and executing employee engagement activities, including team-building initiatives and brainstorming future events., • Onboarding Support: Assist with onboarding processes by preparing materials and helping new hires acclimate to company policies, procedures, and culture. Internship candidates must meet the criteria below to be eligible for the FLIK Internship Experience Program: • Applicants must be currently enrolled in a college or professional program and/or have 1 year of industry experience, • Meet university’s GPA requirement for Internship, • Successful completion of relevant Intro to Hospitality coursework, • Must be available to work 20 - 40 hours a week based on business needs & internship requirements, • College credit is not required, but we will provide appropriate documentation if necessary. INTERNSHIP PROGRAM PROFESSIONAL DEVELOPMENT OPPORTUNITIES: In addition to getting daily hands-on experience, Interns have the opportunity to participate in a variety of value-added program events via LMS/WebEx/Zoom/Teams during the internship experience which include: • Meetings with FLIK leadership/a mentor, • Connection to subject matter experts including the diversity & inclusion, HR, marketing, safety & sanitation, wellness & sustainability and finance teams via Office Hours., • Optional FLIK Learning & Development Courses (FARECheck Food Allergy Basics, Servsafe Food Handler, DAWSO Dining Associate Workplace Safety Orientation), • Networking opportunities with other interns 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, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. 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. Flik maintains a drug-free workplace.

Job Description Position Overview: The Chef/Culinary Arts Instructor plays a central role in preparing youth for workforce success through hands-on culinary training, classroom instruction, and café/catering operations. This position combines the responsibilities of a chef, educator, and mentor, teaching culinary skills, modeling professionalism, and supporting youth in building confidence and transferable job readiness skills. The instructor manages the Hawks Nest Café at the Lanza Center, which includes catering programs for special events, and delivers ServSafe training and certification. In addition, the role incorporates elements of sous chef leadership, including mentoring students in high-volume food preparation, maintaining Department of Health standards, and managing kitchen operations. This position emphasizes youth voice, leadership, and professional development, ensuring students gain both technical culinary expertise and the workplace behaviors necessary for long-term success. Position Qualifications: High school diploma/GED required; Culinary Diploma/Certification or formal culinary education required. ServSafe Certification required. Minimum 2 years of culinary/food service experience; experience teaching or mentoring youth strongly preferred. Catering and high-volume food service experience preferred. Strong communication, mentoring, and team leadership skills. Bilingual (Spanish/English) strongly preferred. Experience facilitating workshops or training groups. Valid driver’s license required. The Children’s Village does not discriminate against any employee, prospective employee or contractor because of race, color, religion, sex, sexual orientation, gender identity, gender expression, creed, age, national origin, citizenship status, physical or mental disability, marital status, veteran status, genetic predisposition, domestic violence victim status, criminal conviction history or any other protected classification under federal, state or local law.

Job Description Salary: 80,000 - 90,000 / year based on experience Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: 12 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 📍 140-Bed Rehabilitation Hospital 💰 $2.9M Managed Volume | $600K Retail Sales 👥 Team: 40 FTEs Morrison Healthcare is seeking a dynamic Executive Chef to lead foodservice operations at a rehabilitation hospital. In this role, you'll oversee all kitchen operations, manage a talented team, and ensure exceptional food quality and safety in accordance with corporate standards and regulatory guidelines. 🔑 Key Responsibilities: • Develop and execute regular and therapeutic menus following company guidelines, • Train kitchen staff on food preparation, safety protocols, and sanitation standards, • Manage kitchen inventory and ordering within budget to ensure product availability, • Maintain strict compliance with federal, state, and local health regulations, • Oversee cleaning and maintenance schedules for all kitchen equipment and spaces, • Support retail and catering programs, ensuring excellence in presentation and service, • Associate's degree in Culinary Arts or equivalent experience, • 3–5 years of progressive culinary or kitchen management experience, • Strong knowledge of food trends, production standards, and cost controls, • High-volume and complex foodservice operations experience preferred, • ServSafe certification strongly preferred 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: 1433983 Morrison Healthcare AMY S MILLER [[req_classification]]

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Legends - Yankee Stadium [Kitchen Manager] As a Culinary Supervisor at Legends, you'll: Provide direction to Line Cooks in the set up and preparation of all food items; Perform replenishment and rotation of stock as directed by the Premium Sous Chef; Set up non-food items for shift and events and hi

Legends - Yankee Stadium [Kitchen Manager] As a Culinary Supervisor at Legends, you'll: Provide direction to Line Cooks in the set up and preparation of all food items; Perform replenishment and rotation of stock as directed by the Premium Sous Chef; Set up non-food items for shift and events and hi

Job Description Job Description for Executive Chef POSITION TITLE: Executive Chef (Senior Management Level) REPORTS TO: General Manager / Owner POSITION SUMMARY: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. Executive Chef Duties and Responsibilities: • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis., • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property., • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management., • Should be able to provide direction for all day-to-day operations in the kitchen., • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff., • Provides and supports service behaviors 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., • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation., • Determines how food should be presented and create decorative food displays., • Recognizes superior quality products, presentations and flavor., • Ensures compliance with food handling and sanitation standards., • Follows proper handling and right temperature of all food products., • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards., • Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement., • Coordinates with the purchase department for acquisition of needed goods and services., • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards., • Ensure proper grooming and hygiene standards for all kitchen staffs., • Ensures all kitchen employees maintain required food handling and sanitation certifications., • Ensure proper purchasing, receiving and food storage standards in the kitchen., • Interacts with guests to obtain feedback on food quality, presentation and service levels., • Maintain Quality levels of receiving, storage, production and presentation of food., • Ensure sufficient staffing levels are scheduled to accommodate business demands., • Follows and enforces all applicable safety procedures specified for kitchen and food servers., • Discuss daily food cost reports with key kitchen and F&B team members., • Review weekly and monthly schedules to meet forecast and budget., • Attend the daily morning meetings and other administrative sessions., • Identifies the developmental needs of kitchen staffs and provide coaching, mentoring and helping them to improve their knowledge or skills., • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen., • Frequently review finished products for quality and presentation before the orders are send to guest., • Able to perform additional duties as requested by the hotel management as and when required. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience. EDUCATION: Able to demonstrate excellent written and verbal communication in English. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. 3 Year Hospitality Management or equivalent Culinary university degree. EXPERIENCE: With a minimum of two years experiences in a similar capacity/ function restaurant.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description Location: Campus of Monroe College Salary: $100,000 - $105,000 Other Forms of Compensation: Bonus Eligible At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary As the General Manager, you will be responsible for all campus dining operations leadership at Monroe University in new Rochelle, NY. You will lead our dining and culinary teams by creating excitement and enthusiasm, in accordance with corporate programs and guidelines. This position will be responsible to drive guest satisfaction and engagement! This position must have a current NYC DOH Food Handler’s Certificate as well as a current ServSafe certification. Key Responsibilities: Works in cooperation with the campus community to operate and enhance the campus dining and catering program Supports awareness of campus dining program and development of nutritional and dietary awareness, residential life interactions, etc. Coordinates and executes programming and events Works closely with athletics and other university departments to ensure students’ needs are being achieved Analyzes customer research and current market conditions and is proactive with actions Manages the productivity of the culinary, catering and front of house teams Ensures customer satisfaction and good public relations through the safe and efficient uses of resources Directs staff to provide scheduled retail services in accordance with corporate policies and presentation standards Implements and maintains cash handling standards as outlined in the Corporate Policies and Procedures Manual to eliminate theft of services or Company funds Oversees P&L, budgeting and forecasting Maintains excellent relationships with clients, students, and the campus community Works with the Chef and management team in creating nutritious and top quality food for the campus community Implements new culinary programs in conjunction with the Chartwells marketing and culinary teams Monitors industry best practices and trends Preferred Qualifications: A.S. or equivalent experience MUST HAVE current NYC DOH Food Handlers Certificate and current ServSafe certification Five to seven years of progressive management experience preferred 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 High volume, complex foodservice operations experience is highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1434404 Chartwells HE KRISTINA MCCARTHY [[req_classification]]

Bowlero - JobID: 53256 [Kitchen Supervisor / Cook] As a Sous Chef at Bowlero, you'll: Adhere to and embrace the company Food & Beverage mandated menu and purchasing programs; Supervise the preparation and service of food and refreshments; Estimate food consumption; Assist with making purchases as ap

Sous Chef or similar role in high-volume food production. Executive Chef in leading kitchen operations, overseeing food production, and ensuring the highest standards in food safety and quality. Help manage food and labor budgets in coordination with the Executive Chef.

CulinArt Sector + We are hiring immediately for on call CHEF positions.

Executive Chef and Kitchen Manager in leading culinary operations at our commissary, ensuring top-quality food production for our store locations. This hands-on leadership role focuses on maintaining high standards, optimizing processes, mentoring staff, and ensuring seamless operations in the Execu

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

The Ex Executive Chef, Chef, Executive, Plant, Restaurant, Staffing. Our client is looking for a plant-based experienced Executive Chef that is a dynamic leader.

Job Description Salary: 65,000 - 75,000 / year based on experience Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: [[payGrade_obj]] 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 Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to 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: 1435926 Morrison Healthcare AMY S MILLER [[req_classification]]

Job Description MINIMUM 4 YEARS EXPERIENCE IN THIS SPECIFIC POSITION 1. Report to work in uniform at posted scheduled times., 2. Sets up the sauté station., 3. Sautés all meats on the menu when ordered., 4. Prepares sauces and accompanying garnishes for all sautéed menu items., 5. Set-up and see that sauté station is ready to serve fifteen (15) minutes prior to dinner service., 6. Make sure that all food is of the highest possible quality before leaving the window., 7. Overseeing see that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner., 8. Covers, dates and neatly stores all meats, poultry, seafood and other food items., 9. Cleans and sanitizes the sauté station., 10. Sets up, maintains and breaks down prep station., 11. Notifies Sous Chef in advance of all expected shortages., 12. Ensures that workstation and equipment are clean and sanitary., 13. Adheres to state and local health and safety regulations., 14. Maintains neat professional appearance and observes personal cleanliness rules at all times., 15. Maintains safety and security in workstation., 16. Assists with other duties as instructed by the Sous Chef and Executive Sous Chef., 17. Inform supervisor of any items that were unfinished before service., 18. Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality., 19. Follow all safety procedures for operating and cleaning all machinery at all times., 20. Check in with Sous Chef at the beginning of shift for instructions., 21. Keep par stocks at proper levels. Increase or decrease production as necessary., 22. Inform management of any problems concerning food quality or production control., 23. Follow “Clean as you work” policy, responsible for sanitation and cleanliness of station at all times. 24. Maintain high standards of quality and appearance for all food prepared and served., 24. Wear clean uniform at all times., 25. Attend all kitchen employee meetings., 26. At the end of the shift, clean entire station, including reach-ins, shelves and steam table. All unnecessary food must be returned to walk- in on proper shelf, all inserts clean. Check-out with Sous Chef; keep walk-in clean and organized at all times., 27. Clean any kitchen equipment used immediately following its use., 28. Must be able to work weekends and holidays as well as overtime., 29. Perform other duties as assigned.

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job DescriptionWant a little more balance in your life? We're searching for a Chef to run the large, all-scratch, as local and sustainable as possible on-site restaurants and catering at a private college in upstate New York. Holidays off! Growth opportunity!

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: • Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: • Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff, • Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards, • Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards, • Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines, • Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks, • Conduct regular inspections of kitchen equipment and report maintenance needs, • Support special events and catering functions as needed What sets you apart: • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise, • You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 1-3 years of culinary management experience, • A culinary arts degree is preferred, but not required, • Excellent cooking skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds, • Able to work in a kitchen environment that may result in exposure to heat or cold

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Job Summary: The Driver’s primary duty is delivering all orders, shopping, maintaining delivery vehicles and providing stellar customer service at every FBO and Client location. Under the supervision of the General Manager, i.e., the Driver will be responsible for managing the timeliness of the final product that will be delivered to the appropriate location. Responsibilities and Associated Duties: • The Delivery Driver is responsible for delivering catering orders and concierge items in a safe and timely manner in compliance with Air Culinaire Worldwide (ACW) Standard Operating Procedures., • Additionally, the Driver will participate in the process of directly serving the ACW customers and obtaining feedback from them regarding our product and service, which they will relay to the Catering Director, Catering Specialist, Sous Chef, and General Manager as required., • They will be an on-site problem solver in the event of situations arising that require immediate action, and the Driver will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost., • The Driver is responsible for driving safely under the laws and safety guidelines of the state(s) they drive in and always be courteous and careful to avoid accidents and dangerous situations while on the road., • The driver is responsible to maintain the vehicle fleet, clean the vehicle they use and remove all trash, clean the vehicle a minimum of one time per week and ensure that the Geotab signal and FOB are in working order, and will always fill the gas tank before returning to the kitchen on their final run., • Further responsibilities may include picking up supplies as needed in the course of business and routine vehicle cleaning and maintenance., • Understand and maintain quality control and food-safety procedures of food products during delivery., • Under the direction of the General Manager, i.e., maintain operationally safe vehicles by conducting regularly scheduled and required inspections including oil changes, tire changes/rotations, and other servicing. Maintain impeccably clean (inside and out) vehicles by utilizing self-service car washes., • Assist with the assembly of silverware units and stocking of items in the company vehicles., • Meet weekly with the GM to ensure ACW standards and procedures are accurately reflected in their day-to-day operations., • Safely operate company vehicles and drive in compliance with all local and federal laws and regulations., • Dress professionally and within the guidelines of Company procedures including the company approved uniform., • Cross-train to be able to prepare or produce food in the kitchen as a secondary duty when business is slow and staffing shortages occur., • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Paid Time Off Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide, • Must be able to legally drive and have a current valid driver’s license., • Must be able to work a fluctuating schedule, including weekends and holidays., • Clear driving records., • Positive attitude and team oriented., • Strong organization and logistic skills., • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Description Salary: $80,000 to $90,000 / year. Other Forms of Compensation: Mileage Reimbursement CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary Working as an Area Chef, you are responsible for overseeing culinary functions for multiple corporate dining accounts in Connecticut and in New York. You will support a team of associates and oversee all safety, sanitation, and implementation of food concepts and standards within assigned unit(s). You may be requested to provide unit support for events, vacation coverage, and culinary position deficits. Key Responsibilities: -Supports multiple corporate dining accounts -Provides training and mentorship to chefs within the assigned territory -Responsible for driving innovation in all accounts -Implements and maintains cost controls within the assigned territory -Ensures implementation of the menu management system and cycle menu adherence within the assigned territory -Responsible for maintaining purchasing compliance and inventory management processes -Responsible for developing chefs in the region by assessing, teaching, and providing guidance -Implements culinary programs, promotions, and LTO’s in conjunction with the Company marketing and culinary team Preferred Qualifications: -Culinary degree preferred -A minimum of three years of progressive culinary management experience is required -High volume production and catering experience are essential -Previous experience managing cost controls -Must be able to travel for this role throughout the CT & NY Apply to CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1458663 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Job Description Salary: $80,000 to $90,000/ year. Other Forms of Compensation: Mileage Reimbursement CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Join Our Team as an Area Chef Working as an Area Chef, you are responsible for overseeing culinary functions for multiple corporate dining accounts in Northern NJ and the NY Metropolitan area. You will support a team of associates and oversee all safety, sanitation, and implementation of food concepts and standards within assigned unit(s). You may be requested to provide unit support for events, vacation coverage, and culinary position deficits. Key Responsibilities: -Supports multiple corporate dining accounts -Provides training and mentorship to chefs within the assigned territory -Responsible for driving innovation in all accounts -Implements and maintains cost controls within the assigned territory -Ensures implementation of the menu management system and cycle menu adherence within the assigned territory -Responsible for maintaining purchasing compliance and inventory management processes -Responsible for developing chefs in the region by assessing, teaching, and providing guidance -Implements culinary programs, promotions, and LTO’s in conjunction with the Company marketing and culinary team Preferred Qualifications: -Culinary degree preferred -A minimum of three years of progressive culinary management experience is required -High volume production and catering experience are essential -Previous experience managing cost controls -Must be able to travel for this role throughout the Northern NJ & NY Metropolitan areas Apply to CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1438486 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Executive Pastry Chef Responsibilities:. Executive Pastry Chef Requirements:. Executive Pastry Chef Compensation:.

Job Description WHO WE ARE Since 1922, Westchester Country Club is an exclusive family-oriented private club located in Rye, New York. Westchester Country Club is among the top country clubs and proudly designated as a Platinum Club of America, ranking #29 out of the top 150 country clubs in the United States. With over 1,600 members, Westchester Country Club offers world-class facilities including the main club property and the beach club on the Long Island Sound. Club members enjoy two championship golf courses and a 9-hole executive course, comprehensive tennis and squash facilities, various dining options, an on-site fitness facility and indoor pool, and other specialized amenities. Westchester Country Club also has two large banquet rooms, conference facilities, member apartments, and guest accommodations. ABOUT THIS OPPORTUNITY At Westchester Country Club, we pride ourselves on providing exceptional service to our Members, and our Culinary team plays no small part in achieving this. We are hiring a full-time Grill Cook to join our Culinary team and contribute to this shared mission of Member satisfaction through Culinary excellence. The Grill Cook will work within our Club’s restaurant, assisting the Executive Chef-Member Dining, Sous Chef and Chef de Cuisine with recipe preparation, planning and contributing to the overall smooth operation of the Kitchen. WHAT YOU'LL DO • Carefully follow standard recipes while preparing assigned items for food service, • Prepare and cook all food items as laid out in the menu and in accordance with the specifications on the prep sheet, • Handle line assignments as scheduled (station prep and station service), • Contribute to overall smooth operation of Kitchen, including checking condition of equipment and obtaining necessary utensils, tools and supplies, • Contribute to overall cleanliness and sanitation of Kitchen, including proper handling and storage of leftover food items and soiled tools/utensils, and cleaning assigned workstation area, • Consistently use safe and sanitary food handling practices according to Local Health and State Laws WHAT YOU'LL NEED • Pursuing an Associate, Bachelor or Graduate degree in Hospitality and Tourism Management or related program, • Strong computer skills including advanced proficiency in Microsoft Office products, • Excellent organizational skills and ability to meet tight deadlines, • High attention to detail and commitment to accuracy and excellence, • Possess a creative and positive outlook with a problem-solving attitude, • Possess strong leadership skills, • Excellent time management, organizational, and follow-through skills, • Strong interest in the Hospitality and/or private club field, with an eye toward growth and innovation, • Service-minded attitude, with a focus on Member satisfaction, • Must have availability to work a flexible schedule including nights, weekends and holidays, • Must be willing to work on-site in Rye, NY PAY RANGE $18.00-$22.00 hourly compensation, commensurate with experience OUR TOTAL REWARDS At WCC, we believe that our biggest strength lies in the exceptional people who work for our organization to deliver memorable experiences to our members and their families. We pride ourselves on being a great place to work and providing our team members a meaningful and rewarding career experience with us. We prioritize offering valuable benefits, wellness, rewards and recognition programs, compensation, time off, and resources to support the wellbeing and needs of team members and their families. We refer to these as our "Total Rewards“. • Establish a Healthy Foundation – Several Cigna medical plan options, plus prescription coverage, dental and vision insurance., • We've Got You Covered – 100% company paid life insurance, long-term disability coverage, and employee assistance program., • Protect Against the Unexpected – Voluntary benefits including accident, critical illness, and supplemental life insurance., • Family Members with Four Paws - Pet insurance available to provide dogs and cats with health coverage too., • Build Toward Retirement - 401(k) plan for retirement savings and education sessions to help foster financial literacy., • Work/Life Harmony - Paid time off including vacation and personal days, 11 holidays, and more to enjoy time outside of work, take a break, and care for ourselves or others. ALL team members enjoy free lunch and dinner meals, free parking, a lifestyle discount program, and numerous recognition events and activities throughout the year.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor We use eVerify to confirm U.S. Employment eligibility.

Job Description WHO WE ARE Since 1922, Westchester Country Club is an exclusive family-oriented private club located in Rye, New York. Westchester Country Club is among the top country clubs and proudly designated as a Platinum Club of America, ranking #29 out of the top 150 country clubs in the United States. With over 1,600 members, Westchester Country Club offers world-class facilities including the main club property and the beach club on the Long Island Sound. Club members enjoy two championship golf courses and a 9-hole executive course, comprehensive tennis and squash facilities, various dining options, an on-site fitness facility and indoor pool, and other specialized amenities. Westchester Country Club also has two large banquet rooms, conference facilities, member apartments, and guest accommodations. ABOUT THIS OPPORTUNITY At Westchester Country Club, we pride ourselves on providing exceptional service to our Members, and our Culinary team plays no small part in achieving this. We are hiring a full time Line Cook to join our Culinary team and contribute to this shared mission of Member satisfaction through Culinary excellence. The Line Cook will work within our Club’s restaurant, assisting the Executive Chef-Member Dining, Sous Chef and Chef de Cuisine with recipe preparation and execution, menus, planning, and other tasks as required. WHAT YOU'LL DO • Carefully follow standard recipes while preparing assigned items for food service, • Prepare and cook all food items as laid out in the menu and in accordance with the specifications on the prep sheet, • Handle line assignments as scheduled (station prep and station service), • Contribute to overall smooth operation of Kitchen, including checking condition of equipment and obtaining necessary utensils, tools and supplies, • Contribute to overall cleanliness and sanitation of Kitchen, including proper handling and storage of leftover food items and soiled tools/utensils, and cleaning assigned workstation area, • 3+ years of industry experience required, • Degree from a recognized culinary college a plus, • Should be well versed in culinary terms with thorough understanding of proper cooking methods, • Should have clear understanding of knife work, • Ability to operate within a fast-paced environment (heat and action), • Excellent organizational skills and ability to meet tight deadlines, • High attention to detail and commitment to accuracy and excellence, • Frequent standing for extended periods of time, • Frequent walking to collect or deliver goods in various kitchens and or reception areas, • Regular lifting up to 50 lbs., • Excellent physical fitness, visual acuity, and sense of smell to work in the kitchen safely, • Previous experience working as a line cook preferred (high volume, hot and cold preparation), • Service-minded attitude, with a focus on Member satisfaction, • Must have availability to work a flexible schedule including nights, weekends and holidays PAY RANGE $20.00-$24.00 hourly compensation, commensurate with experience OUR TOTAL REWARDS At WCC, we believe that our biggest strength lies in the exceptional people who work for our organization to deliver memorable experiences to our members and their families. We pride ourselves on being a great place to work and providing our team members a meaningful and rewarding career experience with us. We prioritize offering valuable benefits, wellness, rewards and recognition programs, compensation, time off, and resources to support the wellbeing and needs of team members and their families. We refer to these as our "Total Rewards“. • Establish a Healthy Foundation – Several Cigna medical plan options, plus prescription coverage, dental and vision insurance., • We've Got You Covered – 100% company paid life insurance, long-term disability coverage, and employee assistance program., • Protect Against the Unexpected – Voluntary benefits including accident, critical illness, and supplemental life insurance., • Family Members with Four Paws - Pet insurance available to provide dogs and cats with health coverage too., • Build Toward Retirement - 401(k) plan for retirement savings and education sessions to help foster financial literacy., • Work/Life Harmony - Paid time off including vacation and personal days, 11 holidays, and more to enjoy time outside of work, take a break, and care for ourselves or others. ALL team members enjoy free lunch and dinner meals, free parking, a lifestyle discount program, and numerous recognition events and activities throughout the year.

Job DescriptionCompany Description About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you. Job Description Job Description Summary: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: • Expert in cutting, slicing and filleting different types of fish and vegetables, • Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk, • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety, • Maintaining a clean work environment in order to prevent food contamination, • Reporting any problems with kitchen equipment to the manager on duty, • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use, • Creating an expectation for a clean work environment in order to prevent food contamination, • Expert understanding of food waste and costs and how it impacts the goals of the kiosk, • inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Requirements: • Minimum of two years in the food service industry; sushi rolling experience required, • Ability to read, write, and communicate in English, • Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish, • Valid food handler’s license, with sound knowledge of food safety regulations, • The ability to stand for long periods of time, • The ability to work under pressure with sound judgment, • Encompass the company mission and core values, • Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $18.00-$20.00 USD hourly