Trabajos chef en Ohio - Page 7

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job DescriptionContinue your culinary career with the Congress Lake Club. Congress Lake is not the typical country club kitchen. Now under the professional leadership of Executive Chef, Shawn Cline, () the Club continuously exceeds the highest standards of high-end dining in the area. The Club provides its discerning membership with multiple dining options including fine dining, upscale casual, pool, and lakeside resort-style service, high-end wedding receptions and banquets, and spectacular special events. Career Opportunity: We are looking to hire a hard-working and experienced AM line cook to supervise all food preparation activities and ensure that high standards of hygiene and cleanliness are maintained. The AM line cook’s responsibilities include assisting the Executive Chef in preparing entrées, advising our line cooks on suitable portion sizes, and ensuring that food items are stored at the correct temperatures. You should also be able to train line cooks and attend all mandatory meetings. To be successful as a AM line cook, you should be knowledgeable of various cooking techniques and have a passion for food. Ultimately, an exceptional lead line cook should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills. AM Line Cook Responsibilities: • Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats., • Preparing soups, salads, and sauces as instructed by the Executive Chef., • Plating and garnishing meal items in accordance with the instructions provided by the Executive Chef., • Supervising the work of line cooks to ensure that all given tasks are completed in a timely manner., • Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment., • Ensuring that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift., • Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination., • Assessing the quality of delivered food supplies to ensure that it meets restaurant standards., • Must always monitor inventory and report items that need to be reordered, • Responsible for maintaining a clean uniform, • High school diploma or GED., • Bachelor's or associate's degree in culinary arts is advantageous., • Proven cooking experience., • Sound knowledge of food health and safety regulations., • The ability to work as part of a team., • The ability to stand for extended periods., • The ability to work in a fast-paced environment., • Excellent communication and leadership skills. Executive Chef, Executive Sous Chef CLC Employment Benefits: • Starting hourly wages based on experience, • Health insurance with a 22.5% employee contribution for individuals and families, supplemental insurance available for life, dental, vision, and other coverages for full-time employees, • Paid time off and five days of sick pay for full-time employees, • 401k plan with a 4% match (30-days from start date), • Holiday bonus, • Complimentary meals while on duty, • Free Uniforms, • Flexible schedules, • Limited golfing privileges, • All other benefits in accordance with club policy as stated in the employee handbook

Job Description Join Legacy Living Defiance as our Executive Chef and lead a culinary team dedicated to enhancing the dining experience for our residents. This role presents an exciting opportunity to craft nutritious and innovative menus that cater to the unique needs of seniors, allowing you to showcase your creativity and passion for food. As an Executive Chef, you will have the chance to influence the health and wellness of our community while creating memorable dining experiences. You'll work with fresh, local ingredients and have the ability to implement your ideas, making a real impact in the lives of our residents. If you are ready to inspire a love for food and foster connections through culinary excellence, we invite you to apply. Legacy Living Defiance: What drives us Legacy Living Defiance offers specialized programs of care designed to accommodate the various needs of our residents. A Servant's heart is the key to success! Creating a daily culture of serving your coworkers in an exceptional manner creates a TEAM environment that is responsive to the needs of our extended family we serve. This TEAMWORK allows us to pay attention to the details and exceed our customers' expectations. Are you excited about this Executive Chef job? The Executive Chef at Legacy Living Defiance will oversee the culinary department, ensuring that all residents receive nourishing, palatable, and well-balanced diets tailored to their daily nutritional and special dietary needs. This role is vital in adhering to laws, regulations, and accepted nutritional standards while efficiently managing department resources. You will guarantee that food preparation and service meet scheduled timelines and accommodate residents' choices by providing substitutes of similar nutritional value when needed. By conducting regular meal observations and analyzing feedback from staff and residents, you will ensure that dietary preferences and customary routines are respected while maintaining adequate nutritional parameters. Additionally, you will manage food orders, maintain an appropriate inventory of supplies, and establish an effective tracking system for inventory and secure storage areas. What you need to be successful To thrive as the Executive Chef at Legacy Living Defiance, candidates must possess a strong foundation in culinary skills and techniques, with an emphasis on preparing nutritious, appealing meals for seniors. Excellent leadership and communication abilities are essential for effectively managing a diverse culinary team and collaborating with staff to meet residents' dietary needs. Strong organizational skills are critical for overseeing inventory management, food ordering, and meal preparation timelines. A keen attention to detail will ensure that all dishes meet quality standards and comply with nutritional guidelines. Problem-solving skills are necessary to creatively accommodate residents' preferences and resolve any issues that may arise in service. Additionally, a solid understanding of food safety regulations and nutritional standards will be beneficial in maintaining compliance within the culinary department. Overall, a passion for enhancing the dining experience for seniors will drive success in this vital role. Connect with our team today! If you believe that this position matches your requirements, we invite you to apply. Best of luck!

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off, • Training & development Be a part of the Beginning of Something Big! Are you eager to make a difference in the health and nutrition of young children? As the Food Service Teacher at Primrose School of Wadsworth, youll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. At Primrose School of Wadsworth, youll find: • A supportive and caring team that is committed to health and safety, • A joyful and welcoming work environment, • Warm and caring culture that promotes a work-life balance, • Opportunities to give back to your local community through charity events, • No Nights or Weekends, • Scheduled day shift, • No HolidaysNurture a childs first five years by:, • Encouraging healthy eating habits through delicious and nutritious foods, • Maintaining a keen awareness of children who have allergies and food restrictions, • Following the daily menu prepared in collaboration with or by the Director, • Assisting with ordering food and calculating the amount neededQualifications, • Proven experience in food preparation and kitchen management, • Strong skills in inventory management and control, • Ability to manage food service and catering operations, • Experience in supervising and leading kitchen teams, • Knowledge of dietary requirements and food productionPrimrose School of Wadsworth is where education meets inspiration. If youre looking for more than a daycare and you're passionate about providing the highest quality care to help children develop and grow during their first five years, consider a career with us. Salary Range: Shift Schedule: Ready to Make a Difference? If you're excited to embark on an exciting adventure of bringing nutrition to little learners, we want to hear from you! **MANAGER LEVEL SERVSAFE REQUIRED

Job DescriptionGreat opportunity for an experienced Chef or Line Cook in a fast paced kitchen environment. Preferably with experience in an Italian restaurant. Please send response by email with resume attached. You can also apply in person at Ezio's Italian Restaurant - 182 S. Broadway Ave, Salem, Ohio between the hours of 2-4pm throughout the week. Part time or full time available, starting immediately

Job Description The Experience Senior Living Team is comprised of dynamic professionals that are fueled by their passion to empower people as they grow older to live life to the fullest. They are creators, architects, nurses, researchers, programmers, marketers, facilitators, developers, investors, and caregivers, all focused on making a positive impact on the lives of residents, their families and team members. We are looking for a Director of Culinary Services/Executive Chef to join our amazing team! Benefits: We offer a full benefits package that includes medical, dental, vision, STD/LTD, life and voluntary life, 401k with employer matching, paid holidays, and up to 20 days PTO in the first three years. Responsibilities: • Responsibly manages and supervises all Culinary Services team members including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy., • Meet regularly with residents and family members to confirm that high satisfaction levels are maintained., • Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a fine dining experience., • Confirm that the front of house and back of house team members work closely together to deliver a food product that exceeds the residents and/or guests’ expectations., • Assist Kitchen and Restaurant team members with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed., • Work with the Executive Director and team members to obtain high Customer Satisfaction., • Delegate tasks to all team members so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times., • Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements., • Maintain Employee Satisfaction at all times., • Interview and hire team members for the Culinary Services department., • Conduct and participate in monthly department meetings/in-services, • Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor., • Work with the team members and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets., • Ensure that all team members use and maintain equipment properly to avoid damage and costly repairs., • Maintain the appropriate inventory of kitchen supplies, small wares and table ware., • Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors., • Responsible for planning, preparation and execution of Life Enrichment events, special events, banquets, and themed meals., • Work closely with the Director of Sales and community team members to market the community via culinary demos and road shows., • Ensure that the kitchen and restaurant team members understand company expectations and first impression requirements., • May perform other duties as assigned or requested. Requirements: • Five (5) or more years culinary experience in the fine dining or hospitality industry., • High School Diploma or General Education Degree (GED)., • Strong organization and time management skills., • Able to resolve problems of dissatisfied customers and/or employees., • Food handlers permit as required by state law and/or Company standards., • Basic Computer skills – Microsoft word, Outlook, and Excel., • Able to build positive and strong relationships with team members, coworkers and residents., • Self-motivated and self-directed., • Focused and dedicated to providing excellent customer service., • Able to multitask., • Ability to delegate and hold team members accountable efficiently and respectfully, • Ability to work varied schedules to include weekends, evenings, and holidays.

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Duties The General Manager is responsible and accountable for all restaurant activities at all times. The General Manager ensures all restaurant management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. In addition, they: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Abide and enforce to the rules and direction given by the General Manager Job expectations The General Manager is expected to create, execute and follow up on the restaurant’s business plan. In addition, they: • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure and/or opening activities are completed, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Ensure that they and all the team abide by company policies and directives, • Support the goals, decisions, and directives of the immediate supervisor and is not insubordinate Requirements • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights and holidays whenever necessary Skills & Abilities • Ability to delegate tasks, • Excellent time management, organizational and planning skills, • Strong people/guest service skills, • Strong attention to detail and ability to multitask, • Confident, proactive and willing to take on challenges, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Christopher Springs Farm is hiring for a new restaurant HEAD CHEF 18-24 month contract with option to for more. bonus structure and housing available Position Summary We are seeking a highly creative, experienced, and dedicated Head Chef to lead the culinary operations of our exciting new restaurant and events space in Cadiz, Ohio. the project is led by the owners of Christopher Springs Farm. This is a unique opportunity to shape a farm to table menu, build a kitchen, start something truly community based and build something beautifully unique from the ground up. The ideal candidate will possess exceptional leadership skills, a passion for food and locally sourced products, and a proven track record of successful restaurant openings. This role begins with a 12 to 18-month contract, with a possibility of transitioning into a permanent position based on performance and mutual agreement. A bonus structure will be implemented upon successful completion on a three-phase opening plan. The preferred candidate will have knowledge in event catering, restaurant and coffee cafes. Our Mission: We began our journey with a mission to provide locally sourced naturally grown produce to a small Appalachian community close to Pittsburgh. Today we sell to chefs, at farmers markets and to local residents. We started with a revitalization of a century farm and want to grow to create an integrated business of growing and creating good food to restore the experience of gathering over a table with family, friends and coworkers and to feel good about what we eat and where we eat. Our next phase is to create a dining experience on the farm that blends simplicity with creativity for that perfect bite with farm and table literally connected Key Responsibilities Pre-Opening Phase Menu Development: Design and finalize innovative and appealing menus (breakfast, lunch, dinner, dessert, coffee shop, and event menus) that align with the restaurant's existing concept, growing audience, and budget. Work closely with the farm to understand seasonality to maximize traditional and the hydroponic farm associated with the brand. Kitchen Design & Setup: Collaborate with ownership on kitchen layout, equipment selection, and procurement to ensure optimal efficiency and functionality. Supplier Relationships: Identify, vet, and establish strong relationships with reliable food suppliers, ensuring quality ingredients, competitive pricing, and timely deliveries. Team Recruitment & Training: Recruit, interview, hire, and train a kitchen (Sous Chefs, Line Cooks, Prep Cooks, Dishwashers). Develop training programs covering culinary techniques, health and safety standards, and kitchen protocols. Inventory & Cost Control Systems: Implement inventory management systems, portion control, and waste reduction strategies to optimize food costs and profitability. Health & Safety Compliance: Ensure the kitchen meets all local, state, and federal health and safety regulations, including obtaining necessary permits and certifications. Recipe & Procedure Manuals: Develop and document detailed recipes, plating specifications, and standard operating procedures (SOPs) for all kitchen functions. Operational Phase Culinary Leadership: Oversee all kitchen operations including coffee shop and event space, ensuring consistent quality of food preparation, presentation, and taste. Team Management: Lead, motivate, and manage the kitchen team, fostering a positive and productive work environment. Conduct 6 month performance reviews with the owner. Provide development opportunities for existing staff. Food Quality & Presentation: Maintain the highest standards of food quality, freshness, and presentation, adhering to established recipes and plating guidelines. Cost Management: Continuously monitor and manage food and labor costs, adjusting purchasing and scheduling as needed to meet budgetary targets. Inventory Control: Conduct regular inventory counts, manage stock rotation, and minimize spoilage and waste. Hygiene & Safety: Enforce strict adherence to all food safety and sanitation regulations, maintaining a clean and organized kitchen at all times. Menu Innovation: Regularly review and update menus based on seasonal availability, customer feedback, culinary trends, and cost-effectiveness. Collaboration: Work closely with the Front of House team to ensure seamless service and guest satisfaction. Address customer feedback and resolve any culinary-related issues promptly. Work to promote a positive exchange between FOH and BOH Events - oversee the bookings and execution of event space Qualifications *Proven experience (minimum 2-3 years) as a Head Chef or Executive Sous Chef in a high-volume restaurant environment. *Demonstrated experience in a new restaurant opening is highly preferred. Experience in catering and event management. *Exceptional culinary skills with a strong understanding of various cooking techniques and working with local ingredients. *Proven ability to develop creative and cost-effective menus. *Strong leadership, management, and team-building skills. *Excellent knowledge of food safety, hygiene, and sanitation regulations (e.g., HACCP, ServSafe certification). *Proficiency in inventory management, cost control, purchase/ receiving procedures and budgeting. *Ability to work under pressure in a fast-paced environment and manage multiple priorities. *Strong communication and interpersonal skills. *Flexibility to work evenings, weekends, and holidays as required. Contract Details This position is offered as a 12 to 18-month fixed-term contract. Upon successful completion of the initial contract period and based on performance and the needs of the business, there will be an option to transition to a permanent employment agreement. Compensation based on experience Starting salary 50,000 for 12 months with housing signing bonus Bonus structure based upon completion of three phased contract.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description We are seeking a Cook Chef to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Responsibilities: • Prepare all served food, • Plan food production to coordinate with meal serving hours, • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions, • Follow standard recipes and special diet orders, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment

Job Description Food Service Crew Member Key Benefits: * Competitive Salary: Starting at $20.19 per hour . * Comprehensive, Low Cost Insurance: Health, prescription, dental, and vision coverage * Retirement Plans: Participation in the Ohio Public Employees Retirement System (OPERS) with employee contributions at 10% and employer contributions at 12% * Paid Time Off: Sick leave accrual, vacation accrual, comp time, and 12 paid holidays annually * Uniforms: Provided by employer Qualifications: * Must be at least 18 years old. * U.S. citizen or lawfully authorized to work in the U.S. * Valid driver's license. * High school diploma or GED equivalent. * No felony convictions, including expunged records. * Must be insurable under Wood County’s insurance carrier. * No OMVI, DUS, or reckless operation arrests within the last 3 years. * No misdemeanor drug convictions within the last 5 years; no felony drug convictions. * Ability to read and speak English; vision correctable to 20/20. OBJECTIVE OF POSITION: Person must be willing to take on the task on instructing and supervising inmate workers; Prepare well balanced and nutritious meals for inmates and staff of the Wood County Jail and outside facilities with the assistance of inmate workers according to the standard operating procedures mandated by law and according to the menus prepared and approved by a registered dietician. Maintain a sanitary environment with the help of inmate workers under the crew member’s supervision. FUNDAMENTAL JOB DUTIES AND RESPONSIBILITIES: Essential Functions: • Supervision, instruction and discipline of inmate workers., • Must be able to modify recipes to adapt to the food service operation., • Prepare inmate food for inmates and staff. Prepare inmate trays to go to the inmate population according to the counts in the housing units and the booking area and according to counts received from outside facilities. Shall prepare staff trays and chef salads according to the meal tickets submitted., • Maintains a sanitary food service area with the assistance of inmate workers under the crew member supervision., • Follows standard operating procedures of the food service area., • Checks in food supplier and government commodity orders and signs invoices., • Rotates stock and places food orders in correct storage areas with the assistance of inmate workers., • Instructs inmates in proper sanitation of dishes and food service equipment., • Prepares special meals for special diets as required according to the diet menu plan prepared by the registered dietician., • Informs food service coordinator of problems involved with the kitchen operation. Additional Functions: Standing, feeling, talking, hearing, far and near vision, low to medium levels of lifting and carrying (10-50 lb.), high levels of writing, manual dexterity and hand-eye coordination are required. Walking, bending/twisting, reaching, low to medium levels of carrying and pushing/pulling (10-50 lb.) are required. Crouching, stooping, kneeling, using legs and feet, and balancing are required. EQUIPMENT USED: Basic office equipment (calculator), technical equipment (measuring devices), hand tools (wrenches, screwdrivers, pliers, brooms, mops, mop buckets, etc.), and food preparation equipment (meat slicer mixers/mixing bowls and attachments, grill, fryers, steam-jacket kettle, braising pan, convection and conventional ovens, steamer, hot and cold serving tables, etc.). WORKING CONDITIONS: Working inside in confined area, vibrations and the risk of physical attack or injury is present. Work in excess of 40 hours per week may be required. Wet conditions and exposure to hazards (burns, slips, falls, chemicals, etc.) is present. Exposure to extreme cold temperatures, temperature changes (hot and cold), and humid conditions are present. Exposure to loud distracting noises (alarms, timers, etc.) is present. MINIMUM QUALIFICATIONS: High School diploma or G.E.D. is required. Person must be able to complete the Food Serve Safe Food Course upon employment. The ability to understand and follow directions is required. Must have the ability to read, write, add, subtract, multiply and divide, and the ability to work independently and in cooperation with other staff. Vocational or business skills such as using measuring instruments are required. Knowledge of a related vocational field (such as cooking) and experience in quantity food production is preferred. Wood County reserves the right to consider candidates whose education and work experience provides comparable knowledge, skills and abilities. Wood County is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the County will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Powered by JazzHR GXthnyYCNg

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Location: Salary: $80,000 - $85,000 Other Forms of Compensation: Full Benefits, 401K, and PTO At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary We are pleased to continue our culinary growth at Maimi University in Oxford, Ohio. Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef II. You will be a lead culinarian within our dining programs. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities • Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards., • Complete and apply daily production worksheets and waste log sheets., • Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices., • Ensure the implementation of culinary standards, including recipe compliance and food quality., • Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed., • Enforce federal, state, and local health and sanitation regulations and department procedures., • Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities., • Forecast annual food and labor costs and supervise actual financial results., • Foster strong client relationships to align our programs with their objectives, driving happiness and retention., • Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications • A.S. degree or equivalent experience., • Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training., • Experience in high-volume, hands-on foodservice operations., • Must be experienced with computers., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1462615 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description COOK - Cedar Point Sports Center Sports Facilities Management, LLC LOCATION: Sandusky, OH DEPARTMENT: OPERATIONS REPORTS TO: FOOD & BEVERAGE MANAGER STATUS: PART-TIME ABOUT THE COMPANY Cedar Point Sports Center is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Sandusky, OH. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Cedar Point Sports Center is a member of The Sports Facilities Companies (SFC) and is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY The Cook will assist the chef and kitchen staff with the daily upkeep of the facility's kitchen. PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING: • Assist chef with food preparation, • Serves food in proper pre-determined portion sizes and at the correct temperature, • Maintains appearance of all equipment and serving counters, • Maintains inventory in stock room, • Cleans kitchen area before and after business hours, • Scrub, sanitizes, and stores pots and pans, utensils, and dishes, • Understand and follow both oral and written instructions, • Work independently with minimal supervision, • Effective time management skills, • Prior experience in the food industry preferred, • Must be able to work weekends, • Must be able to lift up to 40 lbs., • Able to tolerate extremely cold temperatures and extremely hot temperatures, • Significant standing, walking, lifting, carrying, pushing, and/or pulling, • The job is performed under significant temperature variations, a generally hazard free environment, and in a clean atmosphere Job Posted by ApplicantPro

Job Description Pay: $18-$20 per hour We are looking for high skilled chefs/cooks for an Italian Restaurant located in Brook Park expected to open by end of year 2025. You may also come apply in person at: 13450 Snow Rd Brook Park, OH 44142 *Ask for Adam Radogna

Job Description Hidden Valley Orchards is seeking enthusiastic and hardworking Food Service/Kitchen Associates to join our team. In this role, you'll support kitchen operations and provide friendly, efficient service to guests enjoying our farm's unique atmosphere. Whether you're helping prepare food, plating dishes, or supporting our events, your dedication to quality and guest satisfaction will play a key role in creating memorable experiences at the orchard. If you're passionate about food, enjoy working in a fast-paced environment, and thrive in a team setting, we’d love to meet you! Requirements Responsibilities: • Assist in the preparation, plating, and serving of food items in accordance with orchard standards., • Help Chef prepare meals, donuts, ice cream, and farm-favorite menu., • Support kitchen cleanliness and organization by maintaining prep areas, equipment, and utensils., • Ensure food is stored and handled safely, following all health and safety regulations., • Provide excellent customer service by interacting with guests at service counters or during events., • Restock supplies and ingredients as needed throughout the shift., • Assist with setup, service, and cleanup for on-site private events or seasonal activities., • Prior experience in food service, kitchen work, or hospitality is preferred but not required., • Basic knowledge of food safety and sanitation practices., • Ability to multitask in a high-energy environment., • Strong interpersonal and teamwork skills., • Ability to handle multiple tasks efficiently and manage time effectively., • Competitive hourly pay based on experience., • Flexible seasonal hours with opportunities during fall and select spring/summer events., • Fun, supportive work environment on a beautiful farm setting., • Opportunities to learn and grow in a dynamic hospitality setting.

Job DescriptionJob Summary: Responsible for food preparation and general kitchen sanitation. Must have basic knowledge of kitchen equipment including knife handling. Responsible for maintaining a clean cooking and working area. Must maintain a neat professional appearance and manner. Job Duties: • Responsible for prep work of main kitchen and banquet kitchens. Including a.m. line and special functions, • Responsible for plating salads and desserts, • Responsible for preparing and plating items from the hotline, • Responsible for the cleanliness of the work area, • Must monitor inventory at all times and report items that need to be reordered, • Responsible for receiving incoming food orders and rotating stock, • Responsible for maintaining a clean uniform Executive Chef, and Executive Sous Chef Benefits: • Starting hourly wages $17.00 - $20.00 based on experience, • Health insurance with a 22.5% employee contribution for individuals and families, supplemental insurance available for life, dental, vision, and other coverages for full-time employees, • Paid time off and five days of sick pay for full-time employees, • 401k plan with a 4% match (30-day from start date), • Holiday bonus, • Complimentary meals while on duty, • Free Uniforms, • Flexible schedules, • Limited golfing privileges, • All other benefits in accordance with club policy as stated in the employee handbook

Job Description 1899 Indoor golf is looking to hire multiple experienced line cooks for our new location in Reminderville, OH with an expected open date of November 1st. We are looking for someone who has a passion for food, great attention to detail, takes pride in their work, has experience preparing food, can follow direction and recipes. Experience with a TurboChef a plus. Responsibilities include: • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items, • Clean up station and take care of leftover food, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Proven cooking experience, including experience as a line chef, restaurant cook or prep cook, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices, • Experience using a TurboChef a plus Company Description1899 Golf brings together the heritage of the game and state-of-the-art golf simulator technology to provide our patrons with the experience every golfer dreams of; fast pace of play, perfect weather 365-days a year and the best cocktails around. With a variety of championship courses ranging from Muirfield Village to Royal Birkdale, the ability to hit the range, or play a number of target games, 1899 is a golfer’s paradise. We tip our cap to those that established Ohio as one of the greatest golf states in America. Our golf ancestors that laid the groundwork for us to exist today. The year 1899 is significant to both Ohio and the history of golf. It was in 1899 that the first public golf course was established in Ohio. Today Ottawa Park still stands and services the golfing community of Toledo. That same year, on April 11th to be exact, Coburn Haskell, a golfer from Cleveland, Ohio, and Bertram G. Work, an employee of the B.F. Goodrich Company in Akron, Ohio, received a patent for the first golf ball made out of rubber. 100+ years later we strive to revolutionize the experience of playing Golf the same way Haskell and Work did in 1899. We believe in playing 18 holes in under an hour. We believe in perfect weather 365 days a year. We believe in craft beer & cocktails. Be part of our family. Be part of 1899 Indoor Golf.1899 Golf brings together the heritage of the game and state-of-the-art golf simulator technology to provide our patrons with the experience every golfer dreams of; fast pace of play, perfect weather 365-days a year and the best cocktails around.\r\n\r\nWith a variety of championship courses ranging from Muirfield Village to Royal Birkdale, the ability to hit the range, or play a number of target games, 1899 is a golfer’s paradise.\r\n\r\nWe tip our cap to those that established Ohio as one of the greatest golf states in America. Our golf ancestors that laid the groundwork for us to exist today. The year 1899 is significant to both Ohio and the history of golf. It was in 1899 that the first public golf course was established in Ohio. Today Ottawa Park still stands and services the golfing community of Toledo. That same year, on April 11th to be exact, Coburn Haskell, a golfer from Cleveland, Ohio, and Bertram G. Work, an employee of the B.F. Goodrich Company in Akron, Ohio, received a patent for the first golf ball made out of rubber.\r\n\r\n100+ years later we strive to revolutionize the experience of playing Golf the same way Haskell and Work did in 1899. We believe in playing 18 holes in under an hour. We believe in perfect weather 365 days a year. We believe in craft beer & cocktails. Be part of our family. Be part of 1899 Indoor Golf.

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

Job Description Turn Up the Flavor with Sandridge Crafted Foods – Now Hiring Machine Operators & General Laborers! $1,000 Sign-On Bonus • Attendance Bonus • Scheduled Rate Increases in January 2026 At Sandridge, we don’t just make food—we craft flavor-filled experiences that keep customers coming back for more. Every product starts with fresh ingredients, bold ideas, and a passion for quality. From chef-inspired recipes to small-batch craftsmanship, we’re committed to bringing big taste to life. Now’s your chance to be part of it. We’re hiring Machine Operators and General Laborers who are ready to jump in, work with state-of-the-art equipment, and help keep our production lines running at their best. This is your opportunity to join the team behind every delicious bite. Why You’ll Love Working at Sandridge • A fun, fast-paced environment where every day brings something new, • Teammates who feel more like family, • Real opportunities to grow your skills and shape the future of food Bring your energy. Bring your passion. And let’s craft something amazing together. Apply today and start your journey with Sandridge! Compensation: $16.71 - $21.21 hourly Responsibilities: What You’ll Do: As a Production Laborer, 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 or food manufacturing experience is a plus, • 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 Director of Sales (Catering, Events & Lodging) Boutique Resort & Club Property Be part of a premier Midwest golf, lodging, and events destination—delivering exceptional guest experiences on a revitalized Golden Age property.--- About the Opportunity An exclusive, privately owned hospitality property is seeking an experienced Director of Sales (Catering, Events & Lodging) to lead all event, catering, and group sales initiatives across a growing resort and club operation. This role presents an exceptional opportunity to join an expanding organization with a newly constructed events facility, boutique lodging accommodations, and multiple food and beverage outlets. The successful candidate will be a dynamic sales leader capable of developing and managing event sales strategies, cultivating new business, and ensuring flawless execution of weddings, corporate functions, and private events. This position will report directly to the company’s senior leadership and will play a key role in shaping the guest and member experience across the resort and its affiliated venues. Key Responsibilities · Lead and manage all aspects of event and catering sales, including weddings, corporate retreats, social events, and group lodging. · Develop and execute sales strategies to drive revenue growth across events and accommodations. · Manage the sales pipeline, inquiries, proposals, contracts, and BEO processes to ensure accuracy and client satisfaction. · Collaborate closely with the Executive Chef and Food & Beverage Director to design custom menus and unique event experiences. · Serve as the on-site contact for event clients, providing exceptional pre-event planning support and seamless on-site execution. · Build and maintain relationships with local organizations, tourism groups, and corporate partners to promote the property as a preferred venue. · Oversee event setup, décor, entertainment coordination, and post-event follow-up. · Partner with marketing to drive social media presence, digital campaigns, and community engagement. · Assist in budgeting, forecasting, and reporting of sales performance and profitability. · Recruit, train, and mentor sales and event team members, ensuring service standards are consistently exceeded. Qualifications · Minimum 3–5 years of progressive event, catering, or group sales experience in a private club, luxury resort, or high-end hotel environment. · Proven track record of meeting or exceeding sales and revenue goals. · Strong leadership skills with the ability to inspire and manage a diverse team. · Excellent organizational, communication, and presentation skills. · Proficiency in event management systems (Jonas Activity Management System (JAM), Caterease, Tripleseat, or similar) and POS software; experience with hospitality CRMs preferred. Jonas is the club’s POS. · High level of professionalism, integrity, and attention to detail. · A degree in Hospitality Management, Business Administration, or related field preferred. Compensation & Benefits · Competitive base salary commensurate with experience · Incentive-based bonuses tied to revenue performance · Comprehensive medical, dental, and vision insurance · 401(k) or IRA with company match · Paid time off and professional development support · Relocation assistance available This position will report directly to the Organization's President.

Job Description Salary: $60000 -$70000 /year Pay Grade: 11 Other Forms of Compensation: 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 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, • 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 or copy/paste the link below for paid time off benefits information.

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Shift Leader is responsible and accountable for all restaurant activities while on duty. The Shift Leader will work with the restaurant management team to ensure all activities are consistent with and supportive of the restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Duties The Shift Leader supervises fellow coworkers while they work, monitor their performance, ensure they comply with company and safety policies, and delegate tasks appropriately. In addition, they: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness and time off, • Assign duties to specific employees based on role and skills, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Provide direction/supervision/ feedback for Team Members to maintain levels of high productivity and team morale, • Train new and current team members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the restaurant management team, • Abide and enforce to the rules and direction given by the restaurant management team Job expectations The Shift Leader performs leadership, management and organization tasks to ensure team members work efficiently and effectively during their shift. In addition, they: • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the restaurant management team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Ensure that they and all Team Members abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights and holidays whenever necessary Skills & Abilities • Ability to delegate tasks, • Excellent time management, organizational and planning skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Shift Leader is responsible and accountable for all restaurant activities while on duty. The Shift Leader will work with the restaurant management team to ensure all activities are consistent with and supportive of the restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Duties The Shift Leader supervises fellow coworkers while they work, monitor their performance, ensure they comply with company and safety policies, and delegate tasks appropriately. In addition, they: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness and time off, • Assign duties to specific employees based on role and skills, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Provide direction/supervision/ feedback for Team Members to maintain levels of high productivity and team morale, • Train new and current team members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the restaurant management team, • Abide and enforce to the rules and direction given by the restaurant management team Job expectations The Shift Leader performs leadership, management and organization tasks to ensure team members work efficiently and effectively during their shift. In addition, they: • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the restaurant management team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Ensure that they and all Team Members abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights and holidays whenever necessary Skills & Abilities • Ability to delegate tasks, • Excellent time management, organizational and planning skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Where Lives & Careers Flourish! At Encore Senior Living, there is a strong sense of teamwork, a commitment to professional development, and a culture that encourages promotion from within. As a result, Encore team members tend to reciprocate with their personal commitment and stay with the organization for an extended tenure. As an integral part of our organization, our employees strive to provide excellent service and care to residents and their families in warm, caring and home-like communities. We promote environments that foster independence, happiness, privacy, and dignity for residents. If you decide to join our organization, you will see that our company culture is lived every day & we believe in our core values of integrity, compassion, quality and diversity. If you join the team as our employee, what will you enjoy? • Working with seniors & for an organization that is focused on enhancing the daily lives of seniors that call our community’s home, • Making a positive impact on the daily lives of seniors & their family, • Working in an awesome culture and interacting with seniors each day, • A Love for Working with Seniors! Cooks are responsible for the preparation, presentation, serving, clean up and storage of well balanced and delicious meals. Ability to utilize a menu specified for seniors, with adaptability and critical thinking skills to make changes as needed to ensure satisfaction. Work Experience Qualifications • One-year experience preparing food from scratch or equivalent preferred, • Must 18 years of age or older, • Full Time Benefit Package 30+ hours per week includes:, • Medical, Vision and Dental insurance offered, • Life Insurance-Employer Paid, • PTO accrual, • Employee Assistance Program Encore Senior Living communities are Equal Opportunity Employers.

Job Description Survoys Superior Service is expanding our commercial kitchen capabilities to include hot-side equipment repair and maintenance. We specialize in creating long-term service partnerships with restaurant groups, food service operators, and hospitality clients. As part of our growth, we're adding an experienced Hot Side Senior Service Technician to lead this initiative and grow our hot-side service offerings. This role is ideal for a hands-on, independent technician who can diagnose, repair, and maintain commercial kitchen cooking equipment such as fryers, grills, ovens, and toasters. You'll be the go-to expert for hot-side repairs, responsible for troubleshooting, sourcing parts, and delivering first-time fixes that keep our customers' kitchens running efficiently. You'll be part of a collaborative team but trusted to work independently in fast-paced restaurant environments. The right person will have the drive and technical expertise to help build this new service line and shape future success. What Survoys Offers You: • Top Pay: $30–$45 per hour, • Home Dispatch: Start your day from home, • Comprehensive Health Benefits: Fully paid and effective Day 1 — no waiting period!, • 401(k) Plan: With company match, • Annual Perks: $200 boot allowance and company-provided uniformsKey Responsibilities:, • Troubleshoot, diagnose, and repair hot-side commercial cooking equipment (fryers, grills, ovens, toasters, etc.), • Source and order parts independently with minimal supervision, • Complete service calls from start to finish with professionalism and accuracy, • Ensure first-time fix rate of 75% or higher and avoid repeat service calls, • Partner with service dispatch, procurement, and management to coordinate repair schedules, • Provide excellent customer service in high-volume, busy kitchen environments, • Identify additional sales opportunities while on-site to grow the hot-side service line, • Maintain detailed service records through ERP or service software systemsQualifications Required:, • Minimum 5 years of experience in commercial kitchen equipment repair (hot-side focus), • Valid driver's license and clean driving record, • Ability to work independently and make sound technical decisions in the field, • Strong communication and customer service skills, • Comfortable working in active kitchen environments (heat, fast pace, limited space), • Experience repairing Turbo Chef, Merrychef, or similar high-end cooking systems, • Able to lift up to 75 lbs. and move heavy objects, • Comfortable in tight spaces and extreme temperatures. Endurance to stand or kneel while on equipment, • Confident on ladders and at heights up to 45 feet (sometimes higher), • Steady hands for electrical work and precise measurements

Job DescriptionBenefits: • Employee discounts, • Free uniforms Key Qualifications: Proficient in preparing menu items consistently to the specified recipes and customer requests. Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives. Effective communicator with the ability to follow oral and written instructions. Capable of multitasking effectively under pressure in a busy kitchen setting. Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels. Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces. Responsibilities: Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality. Adhere to portion control and food preparation standards to maintain product consistency and manage costs. Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures. Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef. Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations. Ensure all dishes from the station are accounted for and meet the restaurants quality expectations. Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety. Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment. Collaborate effectively with the kitchen team and maintain positive working relationships with all staff. Undertake additional tasks as needed to support the efficient operation of the kitchen.

Job Description Location: Oxford, OH At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary As a Sous Chef - Catering, you are responsible for assisting with the overall success of the food program and overseeing some culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. This full-time role with benefits role will require work hours outside of M-F and will include a varied schedule. We also offer free paid parking and a meal during your work shift. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills. Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1472282 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Free uniforms, • Opportunity for advancement We are a busy, well established Italian restaurant known for quality food, fast-paced kitchen, and team oriented atmosphere. We take pride in serving authentic dishes made from scratch. Position Summary: We are seeking a skilled HAND TOSSED PIZZA CHEF to join our culinary team. The ideal candidate has experience working with fresh dough, traditional Italian ingredients, and high-volume production. Reliability, pride in craftsmanship, and attention to detail are essential. Responsibilities: • Hand-stretch/prepare pizzas and similar menu items in a fast-paced environment, • Manage dough rotation, quality, and safety, • Cook using stone-deck, stack ovens, • Maintain consistancy in quality, presentation, and timing, • Keep a clean, stocked station while following all food safety and sanitation standards.Qualifications:, • 2+ years pizza-making experience, • Strong dough-handling and oven skills, • Strong kitchen ticket management skills, • Dependable, punctual, and able to thrive under pressure, • Team player with a positive attitude, • Available evenings and weekends (No late nights)

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job DescriptionBenefits: • Accident Insurance, • Hospital Insurance, • Short Term Disability Insurance, • 401(k), • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off At Primrose School of Grandview, youll find: A supportive and caring team that is committed to health and safety A joyful and welcoming work environment Warm and caring culture that promotes a work-life balance Opportunities to give back to your local community through charity events Nurture a childs first five years by: • Encouraging healthy eating habits through delicious and nutritious foods, • Maintaining a keen awareness of children who have allergies and food restrictions, • Following the daily menu prepared in collaboration with or by the Director, • Assisting with ordering food and calculating the amount neededBenefits:, • Excellent Advancement Opportunities, • Discounted Childcare, • Balanced Work-Life Company Culture, • Dental Insurance, • Health Insurance, • Vision Insurance, • Short Term Disability, Hospital, and Accident Insurance, • Smoke-free Work Environment, • Free On-duty Meals, • 401(k) with Company Match, • Competitive Pay, • Direct Deposit, • On-demand Pay, • Profit Sharing, • Recruiting Referral Bonus Program, • Monday - Friday Work Week, • Paid Holidays, • Paid Time Off (PTO), • Formal Ongoing Training Program, • Formal On-the-Job Training Program, • Uniforms ProvidedPrimrose School of Grandview is where education meets inspiration. If youre looking for more than a daycare and you're passionate about providing the highest quality care to help children develop and grow during their first five years, consider a career with us. Ready to Make a Difference? If you're excited to embark on an exciting adventure of bringing nutrition to little learners, we want to hear from you! MLBC

Job DescriptionCompany Description At Spectrum Retirement Communities we believe in living without limits, in aging fearlessly, and in sharing great stories. The Spectrum Story is full of compassion, hard work, and fun. If the chapters of your life story include caring for others and a dedicated work ethic, then we need you! Job Description Salary: Starting at $17.50 per hour, based on experience Schedule: Part Time In this position, your main responsibilities will include: • The preparation of high-quality food following standard recipes and special diet orders., • Working with the Director of Food & Beverage and Sous Chef to manage all aspects of food and supply management including securing items in time for food prep, ensuring leftovers are stored correctly, and inventories maintained.Qualifications To be successful in this position, we believe that you need the following experiences, strengths, and skills: • At least two years of experience working in all stations of a hotel kitchen, a restaurant, or a similar operation., • Knowledge of sanitation and safe food handling standards., • The ability to communicate clearly and work cohesively with the other restaurant team members., • Must be self-motivated, organized, and professional. Must be able to work independently and handle multiple tasks at one time., • Strong customer service skills are required. Additional Information If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, and discounts through Perk Spot. Spectrum Retirement Communities strongly encourage all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us. Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E-verify program through the Department of Homeland Security and the Social Security Administration.