Chef jobs in Ohio

Part Time Cook- Day and Evening hours available Do you enjoy preparing delicious meals? Are you compassionate and have a longing to serve individuals who may struggle with health and physical limitations? Would you like to foster your passion for the culinary arts? If you are interested in joining a team that recognizes your dedication and passion for excellence in food and hospitality, consider joining our team of food professionals. At The The Laurels of New London, a beautifully-crafted meal can put a smile on someone’s face and make their day!! Laurel Health Care Company offers one of the leading employee benefits packages in the skilled nursing industry, including health insurance, 401K with matching funds, paid time off and paid holidays. When you work with Laurel Health Care Company offers one of the leading employee benefit packages in the industry. This includes: • Comprehensive health insurance - medical, dental and vision, • 401K with matching funds, • ___, a voluntary benefit that allows associates at our facilities the ability to access their pay when they need it., • Paid time off (beginning after six months of employment) and paid holidays, • Flexible scheduling, • Tuition reimbursement and student loan forgiveness, • Free CNA/STNA certification, • Zero cost uniforms Why just work when you can help shape a legacy? Responsibilities A cook at The Laurels prepares delicious, nourishing and well-balanced meals to meet the daily nutritional and special dietary needs of each guest. In addition, the cook: • Follows standardized recipes., • Prepares foods that correspond to the menu cycles developed by registered dietitians., • Cooks or prepares appetizing, well-presented and nutritionally-adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames., • Uses food supplies and equipment in an efficient and economic manner to prevent waste., • Prepares and maintains food alternatives to accommodate guest choices and refusals of meals served. Education and/or Experience • High school diploma or equivalent preferred., • One year of experience as a cook in an institutional food service setting preferred. Ciena Healthcare We are a national organization of skilled nursing, subacute, rehabilitative, and assisted living providers dedicated to achieving the highest standards of care in five states including Michigan, Ohio, Virginia, North Carolina, and Indiana. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way. #IND123

Resort Lifestyle Communities is accepting applications for a full-time Kitchen Helper to ensure a first-class dining experience for residents and their guests. The Kitchen Helper works collectively with the Culinary and Dining Services team under the direction of the Executive Chef. Schedule, Benefits and Pay: • You will work the following schedule: 11:30am to 8:00pm Tuesday through Saturday (evening meal ends at 6:30pm-no late nights!)., • You can enjoy a delicious free meal during your shift!, • As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay., • Receive $610 stipend per month from our company to apply towards any benefit(s) you select, including:, • Health, Dental, and Vision Insurance, • Life Insurance, • Short Term and/or Long Term Disability, • Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA)., • Accident Insurance and Hospital Indemnity, • Legal and Identity Theft Insurance, • You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match., • You will receive great pay and work/life balance. Responsibilities and Duties:, • You will assist in a number of critical tasks in preparation of meal service including food prep, stocking the salad bar, filling refreshment carafes, and setting tables in the dining room., • You will focus on resetting the dining room and kitchen following meals by washing dishes, removing trash, and busing tables., • You will work alongside the culinary and dining team in a dynamic kitchen with state of the art equipment., • You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications:, • You must be at least 18 years of age or older., • You have an eagerness to learn and grow as a professional in the food service industry., • Knowledge of food prep and/or dish washing is best, but we are willing to train the right person., • You have the ability to develop positive relationships with residents, peers and the community If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you'll hear from us soon! We are Resort Lifestyle Communities, a family-owned company established over twenty years ago. We specialize in providing all-inclusive, independent, resort-style 55-and-over senior living retirement communities all across the nation. Our Home Office is based out of Lincoln, Nebraska and we are rapidly growing and expanding! EOE/ADA #app

Resort Lifestyle Communities is accepting applications for a full-time Cook to prepare breakfast, including eggs to order, for our residents and their guests. The AM Cook works collectively with the Culinary and Dining Services team under the direction of the Executive Chef. Schedule, Benefits and Pay: • You will work the following schedule: Monday through Friday 6:00am to 2:30pm., • You can enjoy a delicious free meal during your shift!, • As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay., • Receive $610 stipend per month from our company to apply towards any benefit(s) you select, including:, • Health, Dental, and Vision Insurance, • Life Insurance, • Short Term and/or Long Term Disability, • Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA)., • Accident Insurance and Hospital Indemnity, • Legal and Identity Theft Insurance, • You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match., • You will receive great pay and work/life balance (no late nights!). Responsibilities and Duties:, • You'll be the first smiling face our residents see every day., • You can instantly witness the happiness your cooking brings to residents and their guests., • You will set the daily foundation for a successful execution of all meal periods., • You ensure the highest standards of cleanliness and safety within the kitchen., • You will present high-quality food that is appetizing and personalized to residents’ preferences., • You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications:, • You are at least 18 years of age., • You have an eagerness to learn and grow as a professional in the food service industry., • You have experience working in a team environment ideally in a culinary setting., • You have the knowledge and ability to prep, prepare and present food on a buffet as well as cook eggs and omelets as ordered. EOE/ADA #app

Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction and training to team members by coaching, counseling, and providing feedback, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Excellent earning potential, • Participation in a Profit Sharing Plan, • Comprehensive training, • Three weeks of paid time-off annually, • 401k + Company Match, • Competitive benefits — Medical, Dental, Vision, & Life Insurance, • New restaurant openings — several growth opportunities for all team members!, • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred Firebirds is an Equal Opportunity Employer. Company DescriptionFirebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.Firebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Job DescriptionJob Title: Hospitality Manager Department/Location: Olio Restaurant Supervisor: General Manager - Sosco Inc Compensation: Salary Company: Olio Italian – an upscale, chic Italian restaurant featuring fresh pasta made daily, sommelier selected wines, traditional Italian entrees, a classically trained chef and an intimate dining room. Olio Italian offers signature cocktails and craft beers on tap. In addition to the dining room, Olio Italian has a private dining room and outdoor patio. Job Description: The Hospitality manager will be responsible for providing customers with a memorable dining experience. Directly accountable for the supervision and management of the bar operations, host, servers front of the house staff. Maintains the highest quality of beverage and service standards, cleanliness, sanitation and safety. Job Qualifications/Requirements: • Previous General Manager experience for a minimum of 1 year in Fine Dining, • Preferred Bachelor’s degree in business, or similar field, • Available to work evening hours, weekends, and holidays. Management work week consist of a minimum of 50-55 hours per week and more deemed necessary at various times., • Extensive Knowledge of Fine Wines, • Ability to work with minimal supervision, • Must be at least 21 years of age., • Serve Safe Manager Certification, or the ability to obtain one within 30 days of employment., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Ability to work in a faced paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment. Job Responsibilities: • Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service., • Supervises the bar, host, and servers during day-to-day operations to ensure all standards of Olio Italian quality and service are achieved during each shift., • Generates maximum financial performance of beverage operations to include responsibility for generation of revenue and effective cost controls., • Develops accurate and aggressive short and long term financial objectives to liquor, beer and wine sales., • Set par and inventory levels of al beverage items, bar supplies, glassware, smallwares and equipment to ensure correct quantities for the day-to-day business. Conduct bar inventories weekly., • Work as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. Visit tables and interact with guests, monitors proper front door procedures, reservations, seating and greeting, results in effective control of the flow of our guests., • Conducts interview for bar, host, server assistant and server candidates. Completes the onboarding process for all FOH onboarding and orientation., • Conducts pre-shift line-up meetings with all front-of-the house personnel prior to beginning of each shift to ensure the restaurant is ready for service. Communicate special information and maintain on-going communication with the staff., • Conducts on-going front-of-the house staff meetings to provide continuous training and development in the areas of service, suggest selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation., • Writes weekly work schedule for bar, host, server assistant, and server personnel to ensure sufficient staffing the demands of the business, while achieving budgeted labor and labor cost guidelines., • Ensures that all front-of-the house cleaning, maintenance, housekeeping and side work duties are accomplished as indicated on the maintenance and daily cleaning checklists., • Proactively communicates to general manager and other members of management team to share and convey information regarding the restaurant. Ensures there are no surprises., • Is trained and developed by the general manager in other duties and responsibilities according to the schedule established by the general manager. Correctly performs all duties necessary to close the restaurant., • Communicates efficiently with BOH, • Leadership presence and involvement in shift management, • Professional image and demeanor, • Ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment., • Participates in employee discipline and terminations., • Effectively enforce company policies and procedures., • Work closely with the Special Events Manager to ensure successful day to day operations of private dining events., • Resolve associate and/or guest conflict through service recovery and implement change under direction of General Manager when necessary., • Prepare payroll and monitor records, • Develop managers and employees by ensuring regular one-on-ones, training and development, coaching and performance evaluation., • Create an engaging and energetic environment where all associates work as a team Benefits/Perks: • Competitive Salary, • Vacation, • Health Insurance, • Quarterly Lunch Allowance at Olio, • Growth Opportunities, • Free Movie Tickets at sister concept Envision Theaters

Job Description Overview Under the direction of the Sous Chef, the incumbent maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation. Responsibilities • Assists the Sous Chef and Cook in quality and portion control of product., • Must be flexible and able to work all kitchen areas., • Promotes positive customer relations; handles guest complaints., • Assist other line employees with daily responsibilities., • Prepare production in accordance with established standards set by Restaurant Chef., • Sees to the proper labeling, rotation, storage temperature and environment required., • Strive to eliminate over-production and over-purchasing., • Maintain quality inventory control of your production., • Ensure that production and storage areas are maintained in accordance with city and state health department codes., • Promotes positive public/employee relations at all times., • Maintains a clean, safe, hazard-free work environment within area responsibility, • Minimum of Two (2) to Three (3) years of experience working in a high volume kitchen Qualifications • Duties and responsibilities are typically performed in the back of house of the casino, which can be faced-paced with excessive noise. Also, there may be times where you will need to be on the Casino Floor or pass through this area. On the Casino Floor, you may be exposed to casino-related environmental factors including, but not limited to, second hand smoke and excessive noise., • While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.

Job DescriptionJob Title: BOH Supervisor Department/Location: Operations/ Blue Ash Supervisor: General Manager/ Operations Manager/Assistant Managers Licensing Required: Servsafe Food within first 30 days (we supply class and testing) Job Type: Hourly Company: Envision Cinemas is a multi-screen dine in movie theater with mini bowling, restaurant, bar, and private event space. Envision brings back the glory of cinema’s past with a modern twist. From our full bar & grille to the push-button service in our modern recliners. Job Description: The BOH Supervisor is responsible for the supervision and management of all culinary employees in their assigned outlets. They assume responsibility for operations in the absence of the Executive Chef and Sous Chef. They assist in ensuring adherence and integrity of standards and operating within budgetary guidelines. They are to be organized, precise, and able to follow direction with flexibility based on production demands. Job Purpose: To ensure guest satisfaction is delivered by directing team members to prepare and serve food safely and timely to guests. To ensure recipe adhere is 100% every shift and that all integrity of the food is maintained and served within food shelf standards. Job Qualifications: • Ability to drive the BOH operation to success., • Previous supervisory experience in BOH is preferred, • Detail orientated isn’t necessary, • Extensive knowledge of safety, sanitation, and food handling procedures., • Work days, nights, and weekends as required, • Professional communication skills required., • Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating, • Ability to work calmly and effectively under pressure., • Must have problem solving abilities, be self-motivated and organized., • Have a commitment to quality service and food and beverage quality., • Train and supervise other culinary team members in preparing menu items according to recipe cards and plating specifications, • Ability to motivate team members to achieve a common goal., • Must be able to work proficiently on all stations, • Able to maintain a staff low turnover rate and keep staffing numbers up to par. Job Tasks: • Adhere to company standards and service levels to increase sales and minimize costs., • Ensure compliance with operational standards, company policies, and Federal/State/Local laws., • Must improve and create action plans for each EcoSure Audit, • Respond to complaints and takes appropriate action to ensure guest satisfaction., • Ensure proper security procedures, safe working and guest environment., • Provide direction to team members regarding operational and procedural issues., • Display a pro-active an innovative approach to skills development and standards with your team., • Ensure restaurant operations are running smoothly by completing all “Jolt” checklists in a timely manner., • Able to act with initiative in planning for the future and possible consequences., • Pro-active in getting things done and exceeding expectations of both guests and team members., • Develop interactive guest relations and awareness of any possible future requirements. Relay information and ideas to Executive Chef for the enhancement of the food quality and safety., • Set a good example of the company dress code and appearance standards, ensuring that your team fully complies with all expectations., • Enforce all alcohol and food licensing and regulations., • Enforce sanitary practices for food handling, general cleanliness, and maintenance of cinema., • Work closely with the management team to identify and develop team members for future leadership roles., • Ensure the highest level of hourly employee training and validation of team member knowledge., • Other duties may be assigned Physical Requirements: • Ability to speak and hear., • Ability to stand and walk for long periods of time., • Ability to reach, bend, stoop, and frequently lift up to 45 lbs. Benefits/Perks: • Competitive Hourly Pay, • Quarterly Food Allowance, • Growth Opportunities, • Free movie tickets

Job DescriptionDescription: Key Responsibilities: • Instructional Excellence and Curriculum Delivery:, • Explicit Instruction: Deliver clear, step-by-step lessons using explicit instruction techniques to ensure all students master essential culinary skills and concepts., • Curriculum Development and Implementation: Design and implement a comprehensive culinary arts curriculum aligned with industry standards and educational objectives., • Lesson Planning and Preparation: Prepare engaging and effective lesson plans, incorporating hands-on activities, demonstrations, and real-world applications., • Safety and Sanitation: Maintain a safe and sanitary kitchen environment, adhering to all food safety regulations (ServSafe certification preferred)., • Program of Study and Schedule of Instruction: Effectively utilize and maintain the program of study and schedule of instruction., • CTE Curriculum Software: Effectively utilize CTE curriculum software including SchoolsPLP, PLCMS, Rise UP etc…for instruction and assessment. Stay up to date on student enrollments and grading., • Student Development and Support:, • Career Counseling: Provide guidance and support to students, acting as a career counselor and assisting with post-secondary planning., • Student Engagement: Employ creative instructional strategies to foster student engagement, enthusiasm, and a positive learning environment., • Student Progress Tracking: Track student progress, monitor competency, and provide timely feedback to ensure student success., • Classroom Management: Implement effective classroom management techniques to maintain a productive and respectful learning environment., • ProgressBook/Gradebook: Ensure ProgressBook/Gradebook is up to date and assist with WebXam and Credential tracking and reporting., • Program Management and Development:, • Partnership Building: Create and maintain partnerships with area culinary arts schools/colleges to develop a pipeline for student advancement., • Kitchen Management: Oversee the setup of kitchen configurations, equipment maintenance, and inventory management., • Safety Inspections: Oversee the process of scheduling safety/health and fire inspections., • Resource Management: Maintain an inventory of all program resources, equipment, and supplies., • Uniform Management: Order and manage program uniforms for participants., • Enrollment: Maintain and retain an enrollment of 10 or more student participants per year., • Professional Development and Collaboration:, • Professional Growth: Participate in professional development workshops, conferences, and meetings at the local, state, and national levels., • Collaboration: Collaborate with colleagues, administrators, and industry professionals to enhance the culinary arts program., • Business Advisory Councils: Participate in local and regional business advisory councils as well as other Professional CTE organizations including ACTE, OCTA or pathway specific groups., • TBT Meetings: TBT- Analyze CTE data and monitor progress towards program goals, create classroom data displays., • Licensure and Certification: Participate in licensure and certification opportunities, communicate with director and admin, meet deadlines, accomplish tasks in a timely manner., • CTE Compliance: Maintain CTE program compliance (Meet Instructional hours, file all documentation-applications, agreements, timesheets, conduct workplace site visits)., • General School Responsibilities:, • School Mission: Understand, accept, and abide by the Academy’s philosophy and mission statement., • Student-Centric Approach: Foster a student-centric, holistic learning environment., • Professionalism: Model tolerance, global awareness, and reflective practice., • Record Keeping: Maintain accurate records, including attendance, grades, and discipline., • Confidentiality: Maintain confidentiality concerning student information., • School Activities: Participate in school activities, meetings, and events as directed by the Principal., • Policy Compliance: Follow all corporate and Academy policies and procedures. Requirements: Qualifications: • Minimum of two years of successful experience in a food service setting as an executive chef or comparable occupation., • CTE certification, or willingness to become certified required., • Associate's or Bachelor's degree preferred., • Career & Technical Education teaching and food service supervisory experience preferred., • Certification in food safety (e.g., ServSafe) is a plus., • Excellent oral and written communication skills., • Proficient in computer applications and web resources., • Strong organizational and time-management skills., • Ability to maintain a positive attitude and solution-based approach., • Satisfactory completion of local, state, and federal criminal history check and TB test.

Job DescriptionWith over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewThe Resident Chef plays a key role in inspiring customers throughout every stage of their culinary experience by leading engaging cooking classes, fostering an enthusiastic and knowledgeable team, and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, develop and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Create a welcoming and inspiring environment that enhances customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Remain knowledgeable by staying up-to-date on products, utilizing available training, and seeking additional resources as needed.· Ensure exceptional customer experience by leading a customer-focused culture.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Ensure achievement of sales goals and financial targets through effective merchandising, marketing, and customer engagement.Operations & Compliance· Oversee daily store operations, ensuring compliance with company policies and procedures.· Ensure adherence to health, safety, and food sanitation regulations· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers· Ability to remain standing for up to 5 hours at a time· Ability to move about the store coaching and directing associates and/or class participants while selling to customers· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne Qualifications & Experience· Culinary degree of equivalent culinary technique driven experience considered in lieu of degree.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionJob Title: Sous Chef Department/Location: Olio Restaurant Supervisor: Chef De Cuisine/ General Manager / Hospitality Manager Compensation: Salary Company: Olio Italian – an upscale, chic Italian restaurant featuring fresh pasta made daily, sommelier selected wines, traditional Italian entrees, a classically trained chef and an intimate dining room. Olio Italian offers signature cocktails and craft beers on tap. In addition to the dining room, Olio Italian has a private dining room and outdoor patio. Job Description: The Chef De Cuisine(CDC) is key leadership role for the back of house team at Envision Theaters. The CDC will have a major role to play in menu development and will be responsible for maintaining labor and food costs. This position is accountable for kitchen’s daily administrative, operational and culinary tasks, including sanitation and safety. Job Qualifications/Requirements: • Previous Kitchen Management and/or Sous Chef experience for a minimum of 1 year in Italian Restaurant, • Previous experience in fine dining restaurant, • Preferred experience with home-made pasta and sauces, • Preferred Bachelor’s degree in business, or similar field, • Available to work evening hours, weekends, and holidays. Management work week consist of a minimum of 50-55 hours per week and more deemed necessary at various times., • Ability to work with minimal supervision, • Must be at least 21 years of age., • Serve Safe Manager Certification, or the ability to obtain one within 30 days of employment., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Ability to work in a faced paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment. Job Responsibilities: • Hire, train, retain and develop BOH team under supervision of General Manager/Chef De Cuisine., • Direct supervision of the Line Cooks, Prep Cooks, Dishwashers and BOH Supervisors, • Oversight of all recipes and procedures held to standards, • Ability to drive BOH operations to success., • Spot checks food requisitions for the various cooking stations and ensure that have been executed to standards of Olio., • Assures execution of staff training programs, • Extensive knowledge of safety, sanitation, and food handling procedures. Check freshness and quality of ingredients; ensure compliance with sanitation regulations and safety standards, • Assures staffing levels and management coverage is appropriate to meet the needs to the business and maximize the customer experience., • Initiates repair and maintenance on building, property and equipment according to Company policy and under supervision of General Manager., • Select and develop BOH supervisors for more responsibility or internal promotability into management program., • Takes over the ownership of the kitchen in absence of Executive Chef and/or Chef De Cuisine., • Supervise the proper garnishing and presentation of food., • Ensures execution of all employee recognition and incentive programs are documented., • Promotes positive employee relations including effective delegation of managerial duties, fostering high staff morale, upholding operation standards, and execution of the performance management process., • Optimize financial results (drive sales and control costs), • Maintain systems which insure overall fiscal responsibility for inventory, etc., • Responsible for all aspects of the operation including theater, food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives., • Consistently meet the standard for the guest experience, • Deliver an unparalleled guest experience through the best combination of food, drinks and movies in an ideal environment., • Maintain a safe and secure environment for all guests and staff, • Continuously improve operation execution through attention to detail and adherence to our operating standards and philosophies., • Excellent teaching and coaching skills, • Holds self-accountable for high personal standards of conduct and professionalism, • Appreciation of diversity (thought, ethnic, gender, etc.), • Monitoring Risk Management as it pertains to the theatre, i.e., employee and patron safety, loss prevention, emergency situations, and the proper handling, reporting and investigating of accidents., • Innovative and strategic thinker, • Strong statistical inclination, able to synthesize data into concise business tactics, • Innate ability to inspire team, • Complete financial and personnel/payroll related administrative duties accurately, on time and in accordance with company policies., • Perform daily, opening, mid and closing operations duties., • Must improve and create action plans for each EcoSure Audit Benefits/Perks: • Competitive Salary, • Vacation, • Health Insurance, • Quarterly Lunch Allowance at Olio, • Growth Opportunities, • Free Movie Tickets at sister concept Envision Theaters

Job Description Salary: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • 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 Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. 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. Req ID: 1451450 Morrison Living DANIELLE BETZELBERGER [[req_classification]]

Job Description Position Title: Sous Chef Reports To: Executive Chef Salary: $55,000-65,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required 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 Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1444183 Bon Appetit Gina Barbish

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Bonus based on performance, • Competitive salary, • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Paid time off, • Full-Time, • Retirement Employer backed 401K Matching 3%, • Competitive Compensation, • $19 to $23 per hour, depending on experience!!, • Flexible Scheduling, • $15 Employee meal per day, • -$1,000-SIGN-ON-BONUS!!, • $250-Referral Program, • One week paid Vacation, • Career Advancement Opportunities Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • 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, • ServSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Position Title: SOUS CHEF - MASON, OH Salary: $60000 - $70000 / year As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of dining account. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job DescriptionJob Title: Sous Chef Department/Location: Envision Theater Supervisor: Chef De Cuisine / Executive Chef / General Manager Compensation: Salary Company: Company of theaters, restaurant, and coffee shop. Envision Cinemas is a multi-screen dine in movie theater with mini bowling, restaurant, and private event space. Envision brings back the glory of cinema’s past with a modern twist. From our full bar & grille to the push-button service in our modern recliners. Job Description: The Sous Chef, you will be responsible for assisting the Chef De Cuisine/Executive Chef in successfully managing all aspects of the culinary department. Job Qualifications/Requirements: • Previous Kitchen Management and/or Sous Chef experience for a minimum of 1 year, • Previous Restaurant Culinary experience, • Preferred Bachelor’s degree in business, or similar field, • Available to work evening hours, weekends, and holidays. Management work week consist of a minimum of 50-55 hours per week and more deemed necessary at various times., • Ability to work with minimal supervision, • Must be at least 21 years of age., • Serve Safe Manager Certification, or the ability to obtain one within 30 days of employment., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Ability to work in a faced paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment. Job Responsibilities: • Hire, train, retain and develop BOH team under supervision of Chef De Cuisine/Executive Chef., • Direct supervision for all hourly BOH staff, • Oversight of all recipes and procedures being followed, • Ability to drive BOH operations to success., • Spot checks food requisitions for the various cooking stations and ensure that have been executed to standards of Envision Theaters, • Assures execution of staff training programs, • Extensive knowledge of safety, sanitation, and food handling procedures. Check freshness and quality of ingredients; ensure compliance with sanitation regulations and safety standards, • Assures staffing levels and management coverage is appropriate to meet the needs to the business and maximize the customer experience., • Initiates repair and maintenance on building, property and equipment according to Company policy and under supervision of Chef De Cuisine., • Select and develop BOH supervisors for more responsibility or internal promotability into management program. Oversight provided by General Manager and Chef De Cuisine., • Supervise the proper garnishing and presentation of food., • Ensures execution of all employee recognition and incentive programs are documented., • Promotes positive employee relations including effective delegation of managerial duties, fostering high staff morale, upholding operation standards, and execution of the performance management process., • Optimize financial results (drive sales and control costs), • Assist in systems which insure overall fiscal responsibility for inventory, etc., • Responsible for all aspects of the operation including theater, food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives., • Consistently meet the standard for the guest experience, • Deliver an unparalleled guest experience through the best combination of food, drinks and movies in an ideal environment., • Maintain a safe and secure environment for all guests and staff, • Excellent teaching and coaching skills, • Holds self-accountable for high personal standards of conduct and professionalism, • Appreciation of diversity (thought, ethnic, gender, etc.), • Monitoring Risk Management as it pertains to the theatre, i.e., employee and patron safety, loss prevention, emergency situations, and the proper handling, reporting and investigating of accidents., • Innovative and strategic thinker, • Strong statistical inclination, able to synthesize data into concise business tactics, • Innate ability to inspire team, • Perform daily, opening, mid and closing operations duties., • Must improve and create action plans for each EcoSure Audit under supervision of CDC. Benefits/Perks: • Competitive Salary, • Vacation, • Health Insurance, • Quarterly Lunch Allowance at Envision Theaters, • Growth Opportunities, • Free Movie Tickets

Job Description Baldwin-Wallace University Department of Human Resources Chef 1 Department: Food Service Incumbent: Classification: Service Specialist (C) Status: Full-time, Non-exempt Work Schedule: Monday-Friday, every other weekend and special events. You will be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W’s academic calendar. Date: Control#: Job Summary: Prepare high quality food for all areas following recipes based off the cycle menu, HACCP and sanitation procedures. Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position. • Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures by assisting service specialist. Preparation includes but is not limited to: all items on the productions sheet for the Dining Room, Colony, Lang and all special events including take-outs., • Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated. Must be Servsafe certified., • Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards., • Be responsible for notifying Supervisor if you have any problems with food items, recipes, meals, or if you need help. Completes cleaning assignment regularly. Reports needed repairs on equipment. Assist in the development of new employees by continuous training., • Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data., • Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Use leftovers judiciously., • Use your initiative to help your department run efficiently and to make decisions. Communicate with others to relay pertinent information. Qualifications • Must be Servsafe certified., • Basic knowledge of food service terminology and usage., • Knowledge of cooking techniques., • Knowledge of measurements for dry, liquid and metric., • Knowledge of culinary math., • Ability to use all kitchen equipment., • Must be able to read and follow and adjust recipes as needed., • Good communication skills-written and verbal., • Ability to multi-task and work in a busy environment., • Ability to lift a minimum of 50#. Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs –

Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction and training to team members by coaching, counseling, and providing feedback, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Excellent earning potential, • Attainable bonus paid every other pay period, • Comprehensive training, • Three weeks paid time off annually, • 401k + company match, • Competitive benefits— Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred Firebirds is an Equal Opportunity Employer.

Job DescriptionJob Summary: Produces food products that conform to hotel and ZMC Hotels standards and meet or exceed guest expectations. Practices safe and sanitary work habits. Responsibilities: • Supervise and manage kitchen employees, providing training, guidance, and performance evaluations., • Oversee food preparation and ensure consistency in taste, quality, and presentation., • Maintain inventory levels, place orders for supplies, and manage food costs effectively., • Ensure compliance with health and safety standards, including sanitation regulations and food handling protocols., • Collaborate with hotel management to enhance guest dining experiences and support catering or special events., • Monitor kitchen workflow to optimize efficiency while maintaining a positive work environment., • Stay updated on trends in industry, seasonal ingredients, and new culinary techniques., • Knowledge of fire alarm and evacuation procedures and carry out duties in a safe manner., • Keep the kitchen, pantry, and food storage area clean, safe, and sanitary., • Complete knowledge of all hotel policies, services, and amenities., • Keep confidential the business functions of the company, including, but not limited to, financial status, customer/guest information employee issues, etc., • Maintain effective operational communication with leadership, treat others with dignity and respect., • Complete any special tasks assigned by management. Qualifications: • Highly organized., • Must be able to work the majority of the shift in a standing position, constantly moving, and able to lift 30 pounds., • Strong Guest Service Skills, • Must have attention to detail and be customer service oriented., • Ability to communicate satisfactorily with guests, management, and co-workers., • Must be able to climb up and down stairs., • Must be able to bend, reach, kneel, push, and stretch.Benefits/Perks:, • Medical, Dental, Paid time off, 401(k) for full-time employees, • All employees get discounts on hotels outside of their hotel they work in, • Opportunities for bonuses, • $250 referral bonus for you and a referred associate

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef at Tiffin University in Tiffin, OH. This is a Full-Time position, evenings 12pm to 8:30pm with rotating Saturdays. The pay for this position is $18.50/ an hr. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Culinary degree preferred, • Two or more years of experience in a culinary lead role, • Experience in a high volume catering environment preferred, • Ability to build relationships by actively listening and responding to the client’s needs, • Adaptable to changing business conditions AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

Job DescriptionCompany Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Job Description Reports To: Food & Beverage Director & Assistant F&B Director Supervises: All FOH team with specific supervision of the Lounge team – Lead Bartender / Bar Supervisor, Bartenders, Cocktail Servers, Barbacks General Purpose: In conjunction with the Food & Beverage Director & Assistant Food & Beverage Director, The Beverage Director creates and manages the beverage program for the restaurant and Banquets & Catering (B&C) departments. Specific Responsibilities: Service + Team * Ensure total guest satisfaction and ensure the finest quality of food and beverage. * Provide the highest and most efficient level of food and beverage service expected by the guest. * Hold team to 21c service standards. * Roll up sleeves and ‘get dirty’ in an effort to keep standards high. * Constantly seek improvement in self, team, and what we deliver. * Touches all tables and focuses on hospitality. * Engages with guests and teammates while on the floor to promote beverage program awareness and sales. * Cultivates a following of regulars. * Stays aware of market trends, i.e., economy, creative ideas, new product. * Consistent focus and emphasis on floor presence. Commitment to being on the floor with the team as business and staffing levels demand. * Creates a total awareness of in-house VIPs and reviews names with staff members during pre-service meetings. * FOH F&B (Events included) Staffing responsibilities. * Works with the F&B + AF&B Directors and People + Culture to post beverage teammate positions and refresh as needed. * Screen applicant and schedule initial interviews in conjunction with the F&B Management team. * Approves hires for restaurant Bar positions in conjunction with the F&B + AF&B Directors. * Assists new hires with completion of hiring paperwork. * Works with scheduling manager to ensure beverage training is scheduled and complete for all applicable new hires. * Works with the scheduling manager or owns the restaurant Bar + Lounge teams schedules. * Creates and administers property Alcohol policies within 21c, state, and municipality guidelines. * Tracks + ensures teammate alcohol license compliancy (where applicable). * Works to keep teammate morale high. * Coach employees on ways to work efficiently with each other. * Constantly seeks improvement in self, staff, and 21c. * Enforces proper dress guidelines for all teammates. * Role of teacher, trainer, developer. * Train, train, and train team some more. Give verbal and written quizzes often. * Responsible for development, implementation, and maintenance of beverage training policies – both onboarding and continued education. * Responsible for development, implementation, maintenance, and oversight of all beverage operational systems and incorporating them into training systems. * Maintain steps of Beverage service protocols and Beverage standards of service. * Implement Beverage team building activities and meetings. * Take the lead in creating and communicating teammate rewards/contests around beverage. * Ensures all Beverage training, policies, systems, product + menu information are built and maintained within MISEbox for all teammates. * Implements beverage systems and procedures that set the business and employees up for success. * Beverage Procurement, Inventory, and financial responsibilities * Responsible for all Alcoholic Beverage procurement, inventory management and systems, and beverage General Ledger and profit & loss beverage statement management, analysis, executive summary comments, and remedial action in conjunction with the F&B and AF&B Directors and within 21c SOPs and guidelines. * Bevager (beverage management system) administrator. * Works with the 21c F&B Operations team to incorporate and maintain compliancy to all 21c and Ennismore brand partnerships. * Identifies ways to operate more efficiently, cut costs and drive revenue. Marketing * Works with the Brand / Marketing Team to develop and provide content through various media channels regarding the Beverage Program. * Works with the F&B, Sales, and Marketing Leadership Teams to concept, curate, plan, and execute specialty Beverage and Culinary events. * Is current and comfortable with being on camera and in media interviews. Operations & Admin * Curates, manages and maintains all beverage menus including Restaurant cocktails, wine list and beer list as well as Event Bar menus and any additional outlets beverage menus. * Leads in the development, maintenance, and evolution of the Beverage programming and Brand integrity in conjunction with the 21c F&B Operations Team, F&B + AF&B Directors within the Brand standards and guidelines. * Work with F&B + AF&B Directors, DOSM, and Marketing Manager to identify ways to operate more efficiently, cut costs and drive revenue. * Selects and maintains Beverage glassware, tools, and equipment in conjunction with the F&B + AF&B Directors and within 21c Property Brand Standards. * Consults and assists on Beverage related options in hotel operations as needed. * Responsible for the continuity and maintenance of all beverage items between Guest Facing Menus, POS, Beverage Management Tool (Bevager), and educational platform (MISEbox). * Assumes and executes all the responsibilities of the restaurant manager position. * Communication to all proper entities on all Beverage responsibilities in a timely, concise, and thorough manner. General * Reports to work on time and ready to work scheduled shift. * Maintains a positive, friendly attitude with teammates and guests. * Maintains a clean, orderly appearance of self and all F&B operations areas. * Assists/executes any and all tasks as assigned by the F&B Director and Assistant F&B Director. * Embraces new ideas and quickly adapts to rapidly changing circumstances. * Identifies and seeks solutions for problem areas. * Advanced knowledge of spirits, wine, beer, and NA beverage. * Competent with Windows-based computers and Microsoft Office and familiar with industry standard software. * Demonstrates enthusiasm for all things 21c. * Must pass a background check Education/Formal Training: * Some college education. Experience: * Two to four years in a high volume, high quality restaurant operation. * Minimum one year management/supervisory experience. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: Qualifications * Advanced knowledge of spirits, wine, beer, and NA beverage. * Competent with Windows-based computers and Microsoft Office and familiar with industry standard software. * Demonstrates enthusiasm for all things 21c. * Must pass a background check Education/Formal Training: * Some college education. Experience: * Two to four years in a high volume, high quality restaurant operation. * Minimum one year management/supervisory experience. Additional Information All your information will be kept confidential according to EEO guidelines. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here:

Job DescriptionNEW WAGES!This is primarily a Monday - Friday position. Overview Otterbein is seeking a Traveling Sous Chef! This is an exciting position with the responsibilities of working with our communities Executive Directors and Executive Chefs. You will assist in the supervision, preparation, and cooking of various food items. Otterbein is Senior Living Organization with 9 CCRC communities in Ohio/Indiana with full-service kitchens and dining rooms. At Otterbein, you're more than an employee, you're a Partner in Caring. Together, we work side by side toward a shared goal: delivering person-centered care that respects every resident and the choices they make. Whether in our vibrant communities, our welcoming small house neighborhoods, Home Health, Hospice or Home Office, we provide the highest level of compassionate, quality care. Join our team of Partners who are talented, kind, wise, funny, spirited, generous, endearing, and truly one-of-a-kind. Responsibilities • Excellent customer service is a must!!, • Helps oversees the activities of the kitchen staff and monitors all food production and presentation., • Trains and assists staff in proper procedures and policies., • Recipe development., • Strong leadership skills., • A wide degree of creativity and latitude is expected., • Ordering and inventory. Licensure: ServSafe certification. Experience: 2 to 5 year's cooking experience in LTC or similar setting preferred BENEFITS* Health & Wellness • Medical Insurance with free virtual doctor visits, • Vision & Dental Insurance, • Pet Insurance, • Life Insurance, • 401(k) Retirement Savings Plan with company match, • Paid Time Off (PTO) that accrues immediately from day one, • Paid Holidays for a healthy work-life balance, • Access to DailyPay, enabling you to access up to 100% of your earned wages on a daily basis, • Tuition Reimbursement up to $5,250 per year for ANY field of study, • Tuition Discounts through exclusive partnerships with the University of Cincinnati, University of Toledo, and Hondros College, • Employee-Sponsored Crisis Fund available for those facing unforeseen challenges, • University Partnerships with University of Cincinnati, University of Toledo, and Hondros College for exclusive tuition discounts, • Multiple Partner Discounts available for various products and services through Access Perks Apply today and begin a meaningful career as a Traveling Sous Chef at Otterbein!

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off Overview The Chef de Cuisine is a key leadership role within the culinary team at Spice Catering Co., responsible for overseeing daily back-of-house operations, managing culinary execution for off-site events, and driving innovation in menu development. This position serves as a bridge between the kitchen team and leadership, ensuring excellence in food quality, kitchen systems, staffing, and training while upholding Spices values of sustainability and thoughtful hospitality. The Chef de Cuisine supports the Executive Chef and steps into their leadership role when needed, making this position ideal for a driven and experienced culinary professional ready to lead and grow. Key Responsibilities Leadership + Team Development • Mentor, coach, and hold BOH team members accountable to Spice standards and core values, • Lead daily pre-shift meetings and delegate responsibilities to ensure kitchen success, • Support hiring, onboarding, and training of kitchen staff, • Supervise staff scheduling and performance management, • Foster a positive, collaborative, and professional kitchen cultureOperational Management, • Oversee day-to-day kitchen operations, including food prep, event execution, and sanitation, • Maintain high standards of food safety, cleanliness, and organization, • Monitor food production for quality, consistency, and presentation, • Collaborate with the Executive Chef to streamline systems and SOPs, • Manage equipment upkeep and report maintenance needsMenu Development + Innovation, • Assist in the creation of seasonal, scratch-made menus aligned with Spices mission, • Introduce and teach new techniques, trends, and recipes to the team, • Contribute ideas for dynamic guest experiences, including chef activations and live cookingCost Control + Administration, • Help manage inventory, ordering, and waste reduction practices, • Track food and labor costs to meet financial goals, • Support recipe development, costing, and documentation, • Ensure event prep and packing is completed with efficiency and accuracyCross-Department Collaboration, • Coordinate closely with sales, event, and warehouse teams to ensure seamless execution, • Attend planning meetings for large-scale or complex events, • Proven leadership experience in a professional kitchen environment, • Strong knowledge of BOH operations, culinary technique, and food safety, • Ability to lead, coach, and inspire a team with professionalism and positivity, • Organized, efficient, and detail-oriented with excellent time management skills, • Experience with large-scale catering or off-site culinary production, • Knowledge of inventory and cost management systems, • Interest in foraging, fermentation, seasonal cooking, or sustainability, • Public speaking or demonstration skills for client-facing events or activations, • Bilingual or multilingual is a plus Employee Culture Spice is a founder-owned, mission-based company. Our purpose is Changing how people connect with food and our focus is thoughtful hospitality experiences. At Spice, we make a PACT - a shared commitment to uphold the values that define our culture. This PACT shapes how we work, grow, and deliver unforgettable experiences. Our Core Values: P.A.C.T. • Protect Your Peace, • Prioritize well-being by setting boundaries, managing stress, and maintaining balance for sustainable performance.

Job Description • We are hiring immediately for seasonal SOUS CHEF positions., • Location: Abecrombie & Fitch Global Home Office - 6301 Fitch Path, New Albany, OH 43054. Note: online applications accepted only., • Schedule: Seasonal schedules. Monday through Sunday, between 6:30 am and 9:00 pm, open availability required, flexible based on business volume; more details upon interview., • Requirement: Strong culinary and foodservice safety knowledge - ServSafe Manager preferred. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1471962. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. 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. Bon Appetit maintains a drug-free workplace. [[filter4]]

Job Description Reporting directly to the Regional Executive Chef, the Sous Chef is responsible for the efficient and effective operations of kitchen. Establishes leadership, direction and accountability for all direct reports in respective areas. Directs and manages direct reports to achieve budgetary, food quality and customer service expectations. Ensures comprehensive training and exposure in the expected areas of competency. Provides support and coverage during vacations or staffing gaps. Essential Functions: • Ensures schedules are complete based on forecast and allowable productivity standards., • Will ensure schedules are posted at the established time and are fair and consistent., • Assists in approving scheduled time off, personal leaves, floater requests and communicates this information to direct reports., • Ensures an attendance log is kept for each team member in his or her area of functional oversight., • Ensure all overtime is anticipated and/or justified., • Ensures a daily sanitation checklist and temperature log report is completed for each area by his/her direct reports., • Conducts random health inspection and health card audit., • Maintains a file of all Health Inspection Reports., • Proactively instructs team members regarding safe food handling and sanitation., • Expected to spend 90% of the day on the floor and 10% of the day on administrative duties., • Is required to see direct reports daily, to meet once a week with direct reports with a pre-established agenda and to hold monthly departmental meetings., • Required to utilize property and JACK Entertainment training and development tools., • Is responsible for mentoring, coaching and, if necessary, disciplining direct reports and staff according to the JACK Entertainment Standard Operating Procedures., • Must have a professional appearance and conduct oneself as a professional at all times., • Required to complete and/or ensure the completion of 90 day, six month and annual reviews in a timely manner., • Requires direct reports to conduct daily Huddle session., • Ensures areas are in alignment and adhering to Culinary Standard Operating Procedures. Must educate and hold direct reports accountable to each standard., • Is required to ensure measurement reports are done as described and all tools are updated and in proper order., • Is held accountable for ensuring their areas are utilizing the following SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports., • Daily recipe audits must be conducted to ensure quality, consistency and portioning., • These audits are to be unannounced with 15% of the menu items audited per week, thus ensuring a full audit is done every 7 weeks., • Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles., • Menus are to be written with the customer demographic in mind., • All menus must be reviewed and approved by the Executive Chef., • Ensures product and experience surprises and delights the guests., • Maintains a working knowledge of the food, wine and service., • Solicits and responds to guest feedback by direct interaction., • Resolves customer complaints and/or service deficiencies, responds with sincerity and uses appropriate recovery tools., • Develops and administers departmental operating budgets., • In conjunction with the Executive Chef, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives., • Ensures compliance with all regulatory, internal controls, policies and procedures., • Serves as a dynamic and energetic leader, while fostering teamwork, team member morale, motivation and open communication., • Establishes self as highly credible leader with highest levels of integrity and always acts in the best interests of the property and the company., • Acts as a role model and coach while developing team members using a consistent, approachable demeanor and clearly articulating expectations., • Ensures that team members clearly understand and are held accountable for their performance expectations., • Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained., • Works as a change agent and challenges the departmental processes to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value., • Demonstrates excellent facilitator skills in determining a vision, aligns and inspires the team to achieve the vision., • Partners and coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated team members., • Medical, Prescription Drug, Dental, and Vision Coverage, • Life and Disability Insurance, • Free Parking, • Generous Paid Time Off Plan, • Discounted Team Member Meals, • Education Assistance up to $3,600 a year, • Must have expert working knowledge and be highly proficient and skilled in the following: food storage and identification; food cooling and thawing; food re-thermalization; managing and expediting orders; recipe formulization and yield; knife handling and sharpening; stock, soup and sauce production; dry, moist and combination cooking; pantry, garde manger preparation; weights and measures., • Excellent verbal and written communication skills required., • Proficient in Microsoft Office Suite., • Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team’s performance., • Must be extremely guest and team member focused., • Professional appearance and team player required., • Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator., • Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel., • Respond to visual and aural cues., • Must have the manual dexterity to operate a computer and other necessary office equipment., • Must be able to tolerate areas containing dust, loud noises and bright lights., • Must be able to work varied shifts, weekends and holidays as needed., • Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives., • Ability to speak distinctly and persuasively., • Three or more years as a professional chef for a hotel, resort or chain concept restaurant., • Experience will include high volume and high end venues., • A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or three year job equivalent preferred., • Must be able to obtain, and maintain an Ohio Lottery Commission license.

Job Description Position Title: FLOATING CHEF MANAGER - Hudson, OH Salary: $60000 - $70000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here to view the step-by-step instructions to refer a friend to this position. Job Summary Kick your culinary career into high gear with Eurest. We are seeking a growth minded Floating Chef Manager to support several corporate dining accounts, located in/around the Cleveland & Hudson, Ohio market. This role demands the ability travel regionally, Monday thru Friday, each week. In this role you will be responsible for the success of both the culinary and food service operation. We need a culinary professional who can balance back of house activities coupled with daily operations oversight to include reporting, scheduling, inventory control, POS system management, etc. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Partners with the client to deliver quality on site catered events, as demanded by the operation, • Possesses a passion for sustainability and quality ingredients Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job Description Overview The incumbent in this position is responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, and keeping with all Hard Rock Cincinnati quality standards. This role is responsible for enhancing the food product that is presented to guests, making changes to respond to marketplace and guest needs and recommending changes in food product as a result of market research. #IndeedCincy Responsibilities Responsibilities: • Creates an atmosphere that induces guests to make Hard Rock Cincinnati their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service., • Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives., • Supervises all Hard Rock Cincinnati food outlets, and kitchen personnel., • Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department., • Establishes and maintains training and development procedures to ensure superior guest service standards are achieved., • Plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays., • Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting., • Procures food supplies and kitchen equipment from approved suppliers as needed, and approve the quality of foods received., • Responsible for storage of food items to ensure quality of food and compliance with health requirements. Actively involved with purchasing department to ensure high quality of food products., • Consults with catering sales manager and clients to create, adapt, and tailor special menu., • Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit., • Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs., • Attend and participate in meetings, completing follow-up as assigned., • Perform work regularly and predictably., • Other duties as assigned. Qualifications • Must obtain and maintain all licenses / certifications per Federal, State, and Gaming/Lottery regulations, • Must successfully pass background check., • Must successfully pass drug screening., • Must be twenty one (21) years of age. KNOWLEDGE OF: • Pertinent federal, state, and local laws, codes, and regulations., • All applicable health, sanitation, and licensing ordinances., • Food products, standard recipes, and proper preparation., • All kitchen operations., • Computer programs and applications. ABILITY TO: • Use all tools associated with the position including but not limited to knives, slicers, and choppers., • Review and comprehend recipes and other necessary documentation., • Inspect quality of all food items., • Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience., • Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals., • Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance., • Communicate clearly and concisely, both orally and in writing., • Establish and maintain effective working relationships with those contacted in the course of work., • Be flexible to work varying shifts and time schedules as needed., • This position spends time on the Sacramento floor, and is subject to varying levels of crowds and noise, and the severity of which depends upon guest volume. This position is also subject to varying extreme heat and

Job DescriptionJob Title: Chef De Cuisine Department/Location: Olio Restaurant Supervisor: Executive Chef/ General Manager Compensation: Salary Company: Olio Italian – an upscale, chic Italian restaurant featuring fresh pasta made daily, sommelier selected wines, traditional Italian entrees, a classically trained chef and an intimate dining room. Olio Italian offers signature cocktails and craft beers on tap. In addition to the dining room, Olio Italian has a private dining room and outdoor patio. Job Description: The Chef De Cuisine(CDC) is key leadership role for the back of house team at Envision Theaters. The CDC will have a major role to play in menu development and will be responsible for maintaining labor and food costs. This position is accountable for kitchen’s daily administrative, operational and culinary tasks, including sanitation and safety. Job Qualifications/Requirements: • Previous Kitchen Management and/or Sous Chef experience for a minimum of 1 year in Italian Restaurant, • Previous experience in fine dining restaurant, • Preferred experience with home-made pasta and sauces, • Preferred Bachelor’s degree in business, or similar field, • Available to work evening hours, weekends, and holidays. Management work week consist of a minimum of 50-55 hours per week and more deemed necessary at various times., • Ability to work with minimal supervision, • Must be at least 21 years of age., • Serve Safe Manager Certification, or the ability to obtain one within 30 days of employment., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Ability to work in a faced paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment. Job Responsibilities: • Hire, train, retain and develop BOH team under supervision of General Manager., • Direct supervision of the Sous Chefs and BOH Supervisors, • Oversight of all recipes and procedures, • Ability to drive BOH operations to success., • Spot checks food requisitions for the various cooking stations and ensure that have been executed to standards of Olio., • Assures execution of staff training programs, • Extensive knowledge of safety, sanitation, and food handling procedures. Check freshness and quality of ingredients; ensure compliance with sanitation regulations and safety standards, • Assures staffing levels and management coverage is appropriate to meet the needs to the business and maximize the customer experience., • Initiates repair and maintenance on building, property and equipment according to Company policy and under supervision of General Manager., • Select and develop Sous Chefs and BOH supervisors for more responsibility or internal promotability into management program., • Takes over the ownership of the kitchen., • Supervise the proper garnishing and presentation of food., • Ensures execution of all employee recognition and incentive programs are documented., • Promotes positive employee relations including effective delegation of managerial duties, fostering high staff morale, upholding operation standards, and execution of the performance management process., • Optimize financial results (drive sales and control costs), • Analyze financial reports and develops action plans to grow revenue and control expenses in order to meet or exceed annual budgets., • Maintain systems which insure overall fiscal responsibility for inventory, etc., • Responsible for all aspects of the operation including theater, food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives., • Consistently meet the standard for the guest experience, • Deliver an unparalleled guest experience through the best combination of food, drinks and movies in an ideal environment., • Maintain a safe and secure environment for all guests and staff, • Continuously improve operation execution through attention to detail and adherence to our operating standards and philosophies., • Excellent teaching and coaching skills, • Holds self-accountable for high personal standards of conduct and professionalism, • Appreciation of diversity (thought, ethnic, gender, etc.), • Monitoring Risk Management as it pertains to the theatre, i.e., employee and patron safety, loss prevention, emergency situations, and the proper handling, reporting and investigating of accidents., • Innovative and strategic thinker, • Strong statistical inclination, able to synthesize data into concise business tactics, • Innate ability to inspire team, • Complete financial and personnel/payroll related administrative duties accurately, on time and in accordance with company policies., • Perform daily, opening, mid and closing operations duties., • Must improve and create action plans for each EcoSure Audit Benefits/Perks: • Competitive Salary, • Vacation, • Health Insurance, • Quarterly Lunch Allowance at Olio, • Growth Opportunities, • Free Movie Tickets at sister concept Envision Theaters

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Culinary degree preferred, • Two or more years of experience in a culinary lead role, • Experience in a high volume catering environment preferred, • Ability to build relationships by actively listening and responding to the client’s needs, • Adaptable to changing business conditions AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

Job Description Turn Up the Flavor with Sandridge Crafted Foods – We’re Hiring Machine Operators! At Sandridge, we don’t just make food—we create crave-worthy experiences that keep people coming back for more. Every recipe starts with fresh ingredients, bold ideas, and a passion for flavor. From chef-inspired creations to small-batch perfection, we bring big taste to life. Now’s your chance to stir things up—literally. We’re looking for Machine Operators who are ready to dive in, work with state-of-the-art equipment, and keep our production line running strong. This is your opportunity to be part of the team behind every delicious bite. What you’ll love about working here: • A fun, fast-paced environment, • Teammates who feel more like family, • The chance to help shape the future of food, • Tasty perks along the way If you’re detail-focused, hands-on, and ready to bring some flavor to your career, we want to meet you. Bring your energy. Bring your passion. Let’s craft something amazing together. Apply today and start your journey with Sandridge! Compensation: $16.71 - $20.27 hourly Responsibilities: What You’ll Do: As a Machine Operator, you’ll be at the heart of our production process, running the machines that turn fresh ingredients into crave-worthy dishes. You’ll: • Set up and operate a variety of food processing equipment — from mixers to fillers and more, • Keep things running smoothly by monitoring equipment and making quick adjustments, • Ensure every product is perfect, meeting our high standards for quality, consistency, and safety, • Stay sharp by identifying issues before they become problems and working with the maintenance team when needed, • Support a hygienic and hazard-free production environment, because food safety is everything, • Document your work accurately so we can keep improving every day, • A go-getter with a strong work ethic and a positive attitude, • Previous machine operation experience in a manufacturing setting, • High school diploma or GED required, and the ability to follow verbal and written work instructions, • Previous experience in a food manufacturing or industrial setting is awesome, but not required — we’ll train the right person, • Comfortable working in a fast-paced, physical environment (lift up to 50 lbs, stand for extended periods), • Basic mechanical skills and a knack for solving problems, • Ability to follow directions and take pride in doing the job right, • Willingness to work flexible hours, including weekends and overtime when neededAbout Company What’s in It for You • $1,000 sign-on bonus!, • Benefits: Health, dental, and vision coverage, • Future Planning: 401(k) with company match, • Recharge Time: Paid time off & holidays, • Perks: Employee discounts on Sandridge favorites We are not accepting unsolicited resumes from search firms or staffing agencies. Any resumes submitted without a prior written agreement will be considered property of Sandridge Crafted Foods, and no fees will be paid in the event a candidate is hired as a result of the referral. This position is open to direct applicants only.

Job Description We are seeking an experienced Sous Chef to join our casual dining establishment. As a Sous Chef, you will play a vital role in maintaining the highest standards of culinary excellence, overseeing kitchen operations, and collaborating with the executive chef to create exquisite dishes. Responsibilities: · Culinary Excellence: Ensure all dishes meet the highest standards of taste, presentation, and quality. · Kitchen Management: Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating. Monitor kitchen staff to ensure efficient workflow, adherence to recipes, and strict compliance with health and safety regulations. · Team Leadership: Provide leadership, guidance, and mentorship to kitchen staff, including chefs, line cooks, and prep cooks. Foster a positive work environment, promote teamwork, and inspire creativity and passion for culinary excellence. · Food Cost and Inventory Control: Assist in managing food cost by monitoring inventory levels, minimizing waste, and implementing effective portion control. Collaborate with the Executive Chef and management team to develop and maintain a comprehensive inventory management system. · Quality Control: Maintain a strong focus on quality control throughout the kitchen. Conduct regular inspections to ensure proper food storage, handling, and cleanliness. Implement corrective actions as needed to maintain the highest level of sanitation and hygiene standards. · Staff Training and Development: Assist in training and developing kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Conduct regular training sessions to enhance skills and knowledge within the kitchen team. Job Benefits: · Competitive salary · Direct Deposit · 401K · Comprehensive Health benefits · Paid time off (PTO) · Excellent room for growth and advancement · Employee Discounts Qualifications: · Previous experience as a Sous Chef or Senior Chef de Partie in an upscale dining restaurant. · Strong culinary skills and a deep understanding of fine dining cuisine. · Excellent leadership and team management abilities. · Creative mindset and a passion for culinary innovation. · In-depth knowledge of food safety and sanitation regulations. · Strong organizational and time management skills. · Ability to thrive in a fast-paced environment and handle pressure. · Flexibility to work evenings, weekends, and holidays as required. If you are a talented and motivated Sous Chef with a passion for creating extraordinary dining experiences, we want to hear from you. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Job Description Eliza Jennings, a nationally recognized leader in person-centered care, is seeking a full-time Cook Supervisor, at its Skilled Nursing and Rehabilitation Community, located on the Westside of Cleveland. Hours for the available position vary from 6:00am -2:00 or 11:00am -7:00pm. Every other weekend and every other holiday are required. Summary: Assist the Executive Chef with oversight of meal services for residents assuring individual resident diet adherence, adequate scheduling, regulatory compliance and resident satisfaction. Cook duties include, but are not limited to: • Serve appetizing and attractive meals that exceed the elder’s expectations., • Provide elders a comfortable environment while serving food in the dining rooms., • Clean and sanitize dining room, dishes and all utensils so they are ready to use for each meal., • Fully stock pantry and kitchenettes with items necessary for the delivery of mealtime service., • Assume the authority, responsibility, and accountability of directing the dietary assistants in the absence of the Executive Chef., • Assist with orientation and training of dietary servers., • Work as a Cook as needed., • Assist Executive Chef to ensure execution of dietary department policies and procedures in accordance with applicable rules, regulations, laws, and codes., • Monitor all temperature logs for completion including food and refrigerator/freezer., • Monitor food items to ensure proper labeling, dating and storage., • Ensure proper food handling techniques, food safety, and sanitation procedures are followed according to HACCP guidelines., • Oversee and ensure the cleanliness and sanitation of the pantry and dining room areas with established policies and procedures., • Assist Executive Chef with Management staff: select, hire, train, counsel and schedule staff; assure performance and morale. Evaluate staff and administer discipline as required., • Review diet orders for new admissions; maintain resident diet card system, noting physician diet orders, resident food preferences and any known food allergies., • Continually monitor diets and update diet census; review care plans and process diet changes. Work with dietician, as required, to implement changes., • Assure that food served to residents is of the highest quality. Check meal trays and assure dietary staff is following posted menus and menu spreadsheets. Monitor food for taste, appearance and proper temperature., • Respond to resident and family member feedback; address concerns in absence of Executive Chef., • Assist Executive Chef to assure adequate staffing; monitor floor rounds and assure quality of service., • Must have previous experience in dietary in a long-term care or assisted living setting., • Serve Safe Certification and/or Person in Charge Certification, • Demonstrated ability to comply with dietary instructions and provide customer service and satisfaction., • Demonstrated knowhow of proper infection-control methods including cleaning, storage and food handling., • Basic computer proficiency (must have experience with Microsoft Word and Excel) Scheduling software experience is a plus., • Ability to practice good conflict management, communication, and customer service. VISION (What we aspire to) Make aging the experience of a lifetime! MISSION (How we operate) We affirm the dignity and individual worth of older adults and their right to attain the highest possible quality of life. We strive to nurture and sustain their physical, emotional, intellectual, social, and spiritual health. We are committed to having a community in which every member is equally respected, valued, and empowered

Job Description AVI Foodsystems at Aultman Hospital is seeking an applicant for a Full-Time Sous Chef position. Starting wage is $21.00+/hour, based on experience and education. This is a rewarding, fast paced position in the healthcare culinary field with a passionate and knowledgeable leadership team. The candidate will be part of a team that cooks from scratch for our Patients and Guests. Applicants should understand basic food safety and experience in a high-volume kitchen. A positive attitude, teamwork, a desire to succeed, and the ability to get things done are a must. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Take charge of kitchen opening, closing and other duties as directed by the Executive Chef, • Culinary degree preferred not required, • Two or more years of experience in a culinary lead role, • Experience in a high volume environment preferred, • Ability to build relationships by actively listening and responding to client’s needs, • Adaptable to changing business conditions, • Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation, • Available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays, • Available to perform many different tasks during each shift. AVI is proud of its team members and appreciates the hard work, loyalty, and committed service they provide every day and we offer the following: • Competitive wages, • Continual training and growth opportunities., • Health, Life, Dental and Vision coverage for full time team members, • 401(k), • Paid vacation and holiday time, • Advancement opportunities, • Company provided uniforms, • Stable work environment, • Family culture and atmosphere

Job Description Sous Chef Columbus OH Full Time AndHealth is a new digital healthcare company that operates a national, virtual center of excellence created to help people reverse chronic disease. We believe that extraordinary people - united by purpose and values - are the main point of entrepreneurship, and we have made being a Best Place to Work and Grow for each of our employees an essential part of our strategy. We are looking for a Sous Chef to play an important role at AndHealth. What you’ll do: • Work alongside a classically trained chef with 20+ years of experience, including some of the finer dining establishments around Columbus and various parts of the world., • Collaborate with Chef to plan and prepare a weekly menu that caters to food allergies and intolerances while maintaining a 100% gluten-free kitchen, • Manage administrative duties of the kitchen - including, but not limited to vendor relations, ordering of products, and maintaining financial records/receipts., • Ensure the kitchen is prepared to scale as the company continues to grow, • Assist with all events hosted at AndHealth - some may be after hours or weekends., • Maintain appropriate cleaning schedules for the kitchen and all food storage areas., • Create delicious food alongside a high-energy team with a sincere desire to delight., • Prepare a broad menu from scratch using classic and modern cooking techniques, tools, and machinery., • Prepare leftovers for ‘grab-n-go’ dinners for staff that work late., • Be aware of and monitor CCP (Critical Control Points) on food temperature and refrigeration., • Ensure all kitchen staff are up to date with ServSafe Certifications (and any other food handling certifications we deem necessary), • Assist the Chef in activities that ensure that equipment and dishes are cleaned, sanitized and ready to prepare and serve food., • Participate in maintaining inventory levels, including food and non-food items in dry storage, refrigerated fresh foods and frozen foods. About you: • You are excited about providing meals that include real, local organic and artisanal ingredients., • You are passionate about cooking from scratch and meticulous about quality., • You lead with a service mentality and are willing to go above and beyond to provide the best experience possible for the patient and your teammates., • You have experience preparing high-quality meals for a larger number of people at once (restaurant, catering, or other similar experience)., • You have experience meeting various dietary needs and enjoy curating delicious menus without common food intolerances, allergies, and restrictions (dairy, gluten, omega-6’s etc.), • You are open to learning and growing your skill set., • You believe in AndHealth’s values and are passionate about your health., • You are willing to go above and beyond to provide the best experience possible for your teammates., • You are excited by the opportunity to partner alongside an accomplished, highly-qualified chef., • You have experience working in an industrial or restaurant kitchen and are confident with industrial or restaurant kitchen equipment., • You are excellent at forging successful and respectful relationships with the entire team., • We are invested in improving the lives of patients and we’re equally invested and supportive of our people., • We are a fun and ambitious company with a culture that takes on big things, takes risks, and learns quickly., • We demonstrate creativity, innovation, and conscientiousness and find joy in the way we work together., • We have a team of highly skilled, incredibly kind, and welcoming employees, every one of which has something unique to offer. This is a full-time position located in our office in Columbus, Ohio. COVID-19 vaccination required. We are an equal opportunity and affirmative action employer. We embrace diversity and are committed to creating an inclusive environment for all employees. Applicants will be considered for employment without regard to race, religion, gender, gender identity, sexual orientation, national origin, age, disability, or veteran status. Powered by JazzHR 1c7ZQLVgwG

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off Overview The Chef de Cuisine is a key leadership role within the culinary team at Spice Catering Co., responsible for overseeing daily back-of-house operations, managing culinary execution for off-site events, and driving innovation in menu development. This position serves as a bridge between the kitchen team and leadership, ensuring excellence in food quality, kitchen systems, staffing, and training while upholding Spices values of sustainability and thoughtful hospitality. The Chef de Cuisine supports the Executive Chef and steps into their leadership role when needed, making this position ideal for a driven and experienced culinary professional ready to lead and grow. Key Responsibilities Leadership + Team Development • Mentor, coach, and hold BOH team members accountable to Spice standards and core values, • Lead daily pre-shift meetings and delegate responsibilities to ensure kitchen success, • Support hiring, onboarding, and training of kitchen staff, • Supervise staff scheduling and performance management, • Foster a positive, collaborative, and professional kitchen cultureOperational Management, • Oversee day-to-day kitchen operations, including food prep, event execution, and sanitation, • Maintain high standards of food safety, cleanliness, and organization, • Monitor food production for quality, consistency, and presentation, • Collaborate with the Executive Chef to streamline systems and SOPs, • Manage equipment upkeep and report maintenance needsMenu Development + Innovation, • Assist in the creation of seasonal, scratch-made menus aligned with Spices mission, • Introduce and teach new techniques, trends, and recipes to the team, • Contribute ideas for dynamic guest experiences, including chef activations and live cookingCost Control + Administration, • Help manage inventory, ordering, and waste reduction practices, • Track food and labor costs to meet financial goals, • Support recipe development, costing, and documentation, • Ensure event prep and packing is completed with efficiency and accuracyCross-Department Collaboration, • Coordinate closely with sales, event, and warehouse teams to ensure seamless execution, • Attend planning meetings for large-scale or complex events, • Proven leadership experience in a professional kitchen environment, • Strong knowledge of BOH operations, culinary technique, and food safety, • Ability to lead, coach, and inspire a team with professionalism and positivity, • Organized, efficient, and detail-oriented with excellent time management skills, • Experience with large-scale catering or off-site culinary production, • Knowledge of inventory and cost management systems, • Interest in foraging, fermentation, seasonal cooking, or sustainability, • Public speaking or demonstration skills for client-facing events or activations, • Bilingual or multilingual is a plus Employee Culture Spice is a founder-owned, mission-based company. Our purpose is Changing how people connect with food and our focus is thoughtful hospitality experiences. At Spice, we make a PACT - a shared commitment to uphold the values that define our culture. This PACT shapes how we work, grow, and deliver unforgettable experiences. Our Core Values: P.A.C.T. • Protect Your Peace, • Prioritize well-being by setting boundaries, managing stress, and maintaining balance for sustainable performance.

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Chef Manager. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Plan, organize and direct the work of cooks and other team members engaged in the procurement, storage, preparation and serving of food, • Assist in preparation of budget estimates and justifications for the food service program, • Plan and direct the ordering, receiving and accounting of all food products, supplies and equipment for food operation, • Evaluate existing operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary, • Interview, select, manage and develop hourly team members, • Oversee the food safety to ensure full compliance with federal, state and other regulatory agencies, • A formal culinary degree is preferred, • 3 or more years of food service chef/management experience, • Prior experience leading, motivating and developing teams, • Proven ability in meeting and maintaining budget goals, • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

Job Description Overview The incumbent in this position is responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, and keeping with all Hard Rock Cincinnati quality standards.This role is responsible for enhancing the food product that is presented to guests, making changes to respond to market place and guest needs and recommending changes in food product as a result of market research. Responsibilities • Creates an atmosphere that induces guests to make Hard Rock Cincinnati their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service., • Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives., • Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department., • Establishes and maintains training and development procedures to ensure superior guest service standards are achieved., • Plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays., • Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting., • Procures food supplies and kitchen equipment from approved suppliers as needed, and approve the quality of foods received., • Responsible for storage of food items to ensure quality of food and compliance with health requirements. Actively involved with purchasing department to ensure high quality of food products., • Consults with catering sales manager and clients to create, adapt, and tailor special menu., • Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit., • Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs., • Attend and participate in meetings, completing follow-up as assigned., • Perform work regularly and predictably., • Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent. Previous supervisory experience required and 5 years’ experience as Executive Chef in a 4 star or 5 star establishment with sizeable conference and banqueting facilities. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): • Must obtain and maintain all licenses / certifications per Federal, State, and Gaming/Lottery regulations, • Must successfully pass background check., • Must successfully pass drug screening., • Must be twenty one (21) years of age. KNOWLEDGE OF: • Pertinent federal, state, and local laws, codes, and regulations., • All applicable health, sanitation, and licensing ordinances., • Food products, standard recipes, and proper preparation., • All kitchen operations., • Computer programs and applications. ABILITY TO: • Use all tools associated with the position including but not limited to knives, slicers, and choppers., • Review and comprehend recipes and other necessary documentation., • Inspect quality of all food items., • Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience., • Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals., • Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance., • Communicate clearly and concisely, both orally and in writing., • Observe and direct actions of subordinates., • Participate in the development and administration of goals, objectives, and procedures., • Establish and maintain effective working relationships with those contacted in the course of work., • Be flexible to work varying shifts and time schedules as needed., • This position spends time on the Sacramento floor, and is subject to varying levels of crowds and noise, and the severity of which depends upon guest volume. This position is also subject to varying extreme heat and cold.

Job Description POSITION SUMMARY The Sous Chef is vital for providing leadership, hands on training and supervision on all production in kitchen and cafe as well as oversees the quality and timely distribution of the food product originating from the kitchen ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Working under the direction of the Executive Chef, duties include, but are not limited to: • Manage kitchen in the absence of the Executive Chef, • Assisting the Chef with menu creation for café and special events, • Creating and developing kitchen recipe books and keeping up to date, • Responsible for monthly scheduling of kitchen staff, • Assisting with monthly deep cleaning, • Prep and execution of Café and Special Events foods, • Maintain all kitchen/café equipment and facilities in an organized, clean, safe environment, • Promote health and safety in the workplace and ensure all local health regulations are met, • Assist in hiring and training of all new kitchen/café employees, • Assist with weekly ordering and invoicing, • Communicate any areas of need, problems, and concerns to the Executive Chef, • Complete administrative tasks as assigned by Executive Chef, • Assist in café as a line cook or supervisor MINIMUM REQUIREMENTS • Bachelors’ s degree in Culinary Arts, Hospitality Management or equivalent vocational training certificate required and minimum of 2-4 years of experience in events/banquets, food & beverage, or a related discipline is required., • Excellent written and oral communication skills required., • Positive interpersonal and customer service skills required., • Strong project management skills required., • May work indoor or outdoor settings. Varying schedule to include evenings, holidays, and extended hours as business dictates., • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)., • Familiar with monitoring food and labor cost and menu development PHYSICAL REQUIREMENTS • Ability to speak and hear, • Close and distance vision, • Identify and distinguish colors, • Frequent standing with some walking and sitting, • Will stand for long periods of time, • Frequently lifts/carries up to 25 lbs., • Occasionally lifts/carries up to 50 lbs., • Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills, • Able to reach hands and arms in any direction and kneel, stoop or crouch repeatedly

Job Description Location: MU Miami University OH • We are hiring immediately for a full time SOUS CHEF position., • Address: 401 E. High Street, Oxford, OH 45056 Note: online applications accepted only., • Schedule: Full time schedule; open availability is preferred, days and hours may vary. More details upon interview., • Requirement: 2 years of prior lead culinary experience is needed., • Perks: Free meals, free parking, and career development with advancement opportunities!, • Pay Range: $25.50 per hour to $27.50 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1476016. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job DescriptionCompany Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Job Description Reports To: Area Director of Sales (ADOS) General Purpose: The Sales Manager covers the group market of sports & entertainment, as well as Business Travel Accounts in accordance with the objectives established in the strategic sales plan. The Sales Manager will ensure that sales activities and group bookings are focused to yield maximum revenue per available guest room. Specific Responsibilities: • Builds client base through outside sales calls, sales blitzes, cold calling, prospecting, direct mail, networking and referrals., • Conducts site tours, represents the hotel at trade shows and business events, focusing on all markets local and national., • Identifies gap periods (30/60/90 days & beyond), recommends targeted sales & marketing plans to fill, and communicates effectively to ensure proper execution of plan., • Generates maximum revenue in the rooms and catering departments through achievement of specific revenue booking goals in support of the hotel’s established strategies., • Analyzes the hotel's demand segments and sources of business for each to maximize revenues and profit., • Knows the principal competition for each segment and leverages hotel's relative strengths against each., • Delivers the best service, quality and value to every customer, every time., • Personally demonstrates a commitment to customer service by soliciting and responding promptly to guest needs and in exceeding expectations., • Maintains effective involvement with appropriate key community organizations., • Negotiates and finalizes contracts for group bookings., • Manage property specific RFPs in Lanyon/CVENT and conduct negotiations with key decision makers., • Executes cut-off dates on group bookings., • Maximizes profit and optimize space through sales in accordance with established pricing models, and daily business reviews., • Prepares monthly reports as requested by management, such as monthly pace reports, sales inquiry, sales site visits, sales action plan, etc., • Work with Revenue Manager and ADOS to analyze market trends and create target rates for RFP season., • Attends weekly meetings:, • Revenue meeting with ADOS, Revenue Manager, Sales Team, General Manager, • One on one meeting with ADOS, • Bi-Weekly Leadership Meeting, • Other duties as assigned by Area Director of Sales.Qualifications, • Excellent communication skills, both verbal and written., • Ability to work independently. There is minimal direct supervision., • Extensive knowledge of selling strategies and the ability to meet goals., • Complete knowledge of hotel, catering, and event space., • Able to utilize Sales Systems (Delphi) for prospecting, booking, tracking, forecasting, and executing optimal selling strategies., • Comprehends the group sales process and negotiate accounts., • Analytically approaches problem solving., • Able to analyze financial statements and market data., • Desires to participate as part of a team., • Demonstrates self-confidence, energy and enthusiasm., • Presents ideas and information in a concise, well-organized way., • Effective listening skills., • Manages group or interpersonal conflict situation effectively., • Manages time well, correctly prioritizing tasks., • Highly visible in areas of responsibility., • Excellent negotiation skills in order to create win-win solutions., • Must possess excellent computer skills, including, but not limited to Delphi, CVENT, Microsoft Word, Excel and Outlook., • Minimum two years of hotel sales and management experience required., • Some local travel to client sites and networking events, • Infrequent long-range travel. Additional Information 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here:

Job Description Position Title: CHEF MGR - COLUMBUS OH Pay Grade: 11 Salary: 63000 - 65000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here to view the step-by-step instructions to refer a friend to this position. Job Summary This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Possesses a passion for sustainability Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job DescriptionJob Title: BOH Supervisor Department/Location: Operations/ Blue Ash Supervisor: Executive Chef / General Manager/ Operations Manager Licensing Required: Servsafe Food within first 30 days (we supply class and testing) Job Type: Hourly Company: Envision Cinemas is a multi-screen dine in movie theater with mini bowling, restaurant, bar, and private event space. Envision brings back the glory of cinema’s past with a modern twist. From our full bar & grille to the push-button service in our modern recliners. Job Description: The BOH Supervisor is responsible for the supervision and management of all culinary employees in their assigned outlets. They assume responsibility for operations in the absence of the Executive Chef and Sous Chef. They assist in ensuring adherence and integrity of standards and operating within budgetary guidelines. They are to be organized, precise, and able to follow direction with flexibility based on production demands. Job Purpose: To ensure guest satisfaction is delivered by directing team members to prepare and serve food safely and timely to guests. To ensure recipe adhere is 100% every shift and that all integrity of the food is maintained and served within food shelf standards. Job Qualifications: • Ability to drive the BOH operation to success., • Previous supervisory experience in BOH is preferred, • Detail orientated isn’t necessary, • Extensive knowledge of safety, sanitation, and food handling procedures., • Work days, nights, and weekends as required, • Professional communication skills required., • Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating, • Ability to work calmly and effectively under pressure., • Must have problem solving abilities, be self-motivated and organized., • Have a commitment to quality service and food and beverage quality., • Train and supervise other culinary team members in preparing menu items according to recipe cards and plating specifications, • Ability to motivate team members to achieve a common goal., • Must be able to work proficiently on all stations, • Able to maintain a staff low turnover rate and keep staffing numbers up to par. Job Tasks: • Adhere to company standards and service levels to increase sales and minimize costs., • Ensure compliance with operational standards, company policies, and Federal/State/Local laws., • Must improve and create action plans for each EcoSure Audit, • Respond to complaints and takes appropriate action to ensure guest satisfaction., • Ensure proper security procedures, safe working and guest environment., • Provide direction to team members regarding operational and procedural issues., • Display a pro-active an innovative approach to skills development and standards with your team., • Ensure restaurant operations are running smoothly by completing all “Jolt” checklists in a timely manner., • Able to act with initiative in planning for the future and possible consequences., • Pro-active in getting things done and exceeding expectations of both guests and team members., • Develop interactive guest relations and awareness of any possible future requirements. Relay information and ideas to Executive Chef for the enhancement of the food quality and safety., • Set a good example of the company dress code and appearance standards, ensuring that your team fully complies with all expectations., • Enforce all alcohol and food licensing and regulations., • Enforce sanitary practices for food handling, general cleanliness, and maintenance of cinema., • Work closely with the management team to identify and develop team members for future leadership roles., • Ensure the highest level of hourly employee training and validation of team member knowledge., • Other duties may be assigned Physical Requirements: • Ability to speak and hear., • Ability to stand and walk for long periods of time., • Ability to reach, bend, stoop, and frequently lift up to 35 lbs. Benefits/Perks: • Competitive Hourly Pay, • Quarterly Food Allowance, • Growth Opportunities, • Free movie tickets

Job Description Sous Chef Restaurant Group Scratch Kitchen We are seeking a bright and talented professional Sous Chef with high-volume kitchen management experience who has the passion for developing people and managing a successful team. If this sounds like the type of Sous Chef you are, then Apply Today for our location in Columbus, OH. We believe in putting our associates first! If you would like to further explore this fantastic career opportunity as a Sous Chef for our Company, apply today for our location in Columbus, OH. Position Title: Sous Chef Job description: Our Chef is responsible for delivering financial, human resources, and operational growth such as the kitchen cost goal, assigned budgets, strong safety, and housekeeping standards. The Chef will make sure they are meeting the company’s standard and operating procedures, along with mentoring and coaching the staff’s development. As a Chef for our Company, you must be highly motivated, hardworking, energetic, experienced, and fully capable of leading a team of culinary professionals. The Chef must set the bar high when it comes to producing the finest dishes and upholding food safety guidelines. Benefits: • Industry Competitive Salary, • 401(k), • Medical / Dental Insurance Options, • Paid Vacation Qualifications: • The Chef should always be able to provide consistent support to the success of the operation, • Trust, honesty, integrity and a true passion for customer satisfaction is a requirement for the Chef, • A solid track record is achieving financial results is a must for the Chef, • The Chef must be passionate about and thrive on the development and mentoring of others, • High volume experience of 2+ years’ experience as a Chef is a must for this position, • One year certificate from college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience, • Ability to calculate figures and amounts such as discounts, interest, commissions, portions, percentages, and volume. Apply Now - Sous Chef located in Columbus, OH. If you would like to be considered for this position, email your resume to #ZRTM As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality, has your consent to communicate via SMS text message moving forward. Terms of Service are available at Privacy Policy can be found at Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP

Job Description Baldwin Wallace University Department of Human Resources Chef 2- Allergy Friendly Zone Classification: Craft Person (D) Status: Full-time, Non-exempt Work Schedule: Monday-Friday, every other weekend, and special events. You may be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W’s academic calendar. Date: Control#: Job Summary: Prepare high quality food for all areas following recipes, HACCP and sanitation procedures. Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position • Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures. Preparation includes but is not limited to: all items on the productions sheet for the Dining Room, Colony, Lang and all special events including take-outs., • Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated. Must be Servsafe certified., • Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards., • Be responsible for notifying Supervisor if you have any problems with food items, recipes, meals, or if you need help. Completes cleaning assignment regularly. Reports needed repairs on equipment. Assist in the development of new employees by continuous training., • Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data., • Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Use leftovers judiciously., • Use your initiative to help your department run efficiently and to make decisions. Take responsibility for production unit in the absence of the Chef De Cuisine. Communicate with others to relay pertinent information., • Responsible for assisting with monthly inventory, • Can give direction to others in the absence of a supervisor, • Highly active with catered events Qualifications • Must be Servsafe certified., • Must have a valid driver’s license, with safe driving record, • Ability to demonstrate physical dexterity and lift 50 pounds, • Ability to read, write and accurately follow oral and written instructions., • Basic knowledge of food service terminology and usage., • Able to work independently as well as with team., • Able to multi-task and direct diverse groups of employees, • Promote good public relations by always offering the best possible service, • Presents oneself in a professional manner, following proper conduct and dress code, • Good communication skills-written and verbal, • Knowledge of cooking techniques., • Knowledge of measurements for dry, liquid and metric., • Knowledge of culinary math., • Ability to use all kitchen equipment., • Must be able to read and follow and adjust recipes as needed., • Able to develop and test new recipes Working Conditions and Physical Requirements: Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs – Monday- Thursday 11-7:30 pm Everyother weekend

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: AtriCure - 7555 Innovation Way, Mason, OH 45040. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, 5:00 am to 3:00 pm; more details upon interview., • Pay Range: $20.00 per hour to $22.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1462855. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: 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. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. 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. Eurest maintains a drug-free workplace. Req ID: 1462855 [[req_classification]]

Job Description Overview Under the direction of the Sous Chef, is responsible for providing superior service to both the internal and external customer. The incumbent is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry. Responsibilities • Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures., • Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers., • Prepares food that are to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer., • Recognizes a variety of sauces and properly places them on all entrees featured on daily menus., • Keeps work station neat and clean., • Assists coworkers to ensure efficient operation of the line., • This position operates in a working environment that is subjected to varying levels of heat and noise., • At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery, knives, and choppers., • Ability to use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders., • Ability to review and comprehend recipes and other necessary documentation., • Ability to determine if food items are cooked to proper specifications., • Ability to efficiently and effectively move around work area., • Ability to stock and retrieve all necessary food items and supplies., • Ability to lift, carry, and push/pull up to 50 pounds so as to be able to move and stock all necessary supplies., • Ability to communicate with customers and all levels of employees., • Must be flexible to work varying shifts and time schedules as needed., • Equipment and machines used, but not limited to, are standard kitchen machines such as slicers, choppers, mixers, grinders, etc., • May perform other duties as assigned. Qualifications Basic food preparation knowledge and line work experience. Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations. These skills are typically acquired through a minimum of one-year prior experience as a Cook Trainee or coffee shop line cook, and/or through the completion of a degree in culinary arts or recognized apprenticeship Work Environment: • While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus., • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job., • Must be able to communicate effectively with guests in English, specific to position duties and responsibilities

Job Description 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, • Rolls out new culinary programs in conjunction with Company marketing and culinary team, • Supervise daily team activities and hold associates accountable for meeting performance goals, following company policies, and maintaining service quality Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to 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: 1464671 Morrison Healthcare WENDY GRAY PALMER [[req_classification]]

Job Description Chef Manager StoryPoint of Pickerington Position Summary: The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: • Certified Executive Chef preferred., • Minimum four years of industry and culinary management experience., • Upscale dining experience required., • Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills., • Must have previous experience and proficient with menu development and pricing., • Must have experience in all Microsoft Office applications required., • Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: • Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback., • Establish presentation techniques and ensure quality standards., • Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews., • Develop Sous Chef and Lead Cook to take on additional leadership and management duties., • Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency., • Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas., • Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques., • Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests., • Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP1

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Atrium Medical Center - One Medical Center Drive, Middleton, OH 45005. Note: online applications accepted only., • Schedule: Full time schedules. Monday through Friday, 10:00 am to 6:30 pm, including every other weekend and holiday; more details upon interview., • Requirement: Previous supervisory and healthcare culinary experience is required. Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.