Chef jobs in Oregon

Job DescriptionDescription: The F&B Host/Hostess will be the first point of contact for our guests, providing a warm welcome and ensuring a positive dining experience. As a Host/Hostess, you will manage reservations, seat guests, and coordinate with the restaurant staff to ensure smooth operations. $15.05 The Job • Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day., • Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction., • Follow Hotel policies with lost and found items., • Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations., • Continuously promote sanitation, safety, and security efforts., • Encourage Social Media/5-star compliments or reviews on OTA’s., • Guest Reception: Greet guests with a warm and friendly demeanor upon their arrival., • Reservations: Manage reservation systems, take bookings, and confirm reservations as needed., • Seating Arrangements: Seat guests based on preferences, balancing the flow of guests throughout the dining area., • Communication: Coordinate with servers, kitchen staff, and management to ensure efficient operation, • Waiting Area Management: Maintain an organized and tidy waiting area, keeping guests informed of wait times., • Menu Knowledge: Provide basic information about the menu and specials to guests., • Customer Service: Address guest inquiries, concerns, or special requests in a professional and courteous manner., • Answer the telephone as needed., • Move tables together to accommodate large parties., • Report all accidents and breakages to the F&B Manager or Executive Chef in charge., • Adhere to relevant Food Safety Hygiene standards., • Maintain knowledge of and comply with all departmental policies, service procedures, and standards., • Follow Hotel policies with lost and found items., • Must be a United States citizen or possess a valid work permit., • Must be able to read, write, and speak English. Fluency in other languages is beneficial., • Must be able to accurately follow instructions, both verbally and written., • Ability to work a flexible schedule that may include evenings, weekends, and holidays., • Must be able to work in a fast-paced environment with urgency and empathy., • Outstanding coordination and multi-tasking abilities., • Professional in appearance and demeanor., • Ability to learn, understand, and work within POS, PMS, CRM, and other Hospitality-specific software systems., • Must have the ability to deal effectively and interact well with guests, vendors, and team members., • Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner., • Knowledge of food and beverage service operations preferred but not required., • High school diploma or equivalent., • Previous Customer Service experience required., • Previous F&B experience preferred., • Must have State Issued Food Handler's Certificate., • Must be able to stand and move freely about the property for the majority of the shift., • Must be able to lift, carry, push, pull 50 lbs., • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally., • Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis., • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, heat)., • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, heat)., • Must be able to work in variable room temperatures., • Noise level is usually moderate.

Job Description Job Title: Kitchen Production Worker Location: Portland, OR Schedule: Monday – Friday, 8:00 AM – 4:30 PM Pay: $17/hour Job Description: We are seeking a reliable and hardworking Kitchen Production Worker to join our team. In this role, you will help prepare our products from scratch, package food, and assist with shipping. This is a hands-on position requiring physical stamina, including lifting up to 50 pounds. Responsibilities: * Gather, measure, and weigh ingredients and spices (with digital scale if needed) * Cook pasta, grains, and sauces in 600lb steam kettles * Gather glass containers and lids to bottle product * Hand pour product into containers * Date code and apply client’s labels to shelf-stable products * Bag, weigh, and seal bulk products with heat sealer * Label bags of bulk product with label gun * Pack product, label boxes, and put on pallets when necessary * Read and record temperatures and PH readings (using loggers and PH meters) * Change, update, and apply labels to product boxes (with label machine) * Wash equipment and dishes and maintain a clean work area/kitchen * Assist with keeping warehouses, walk-in cooler, freezer, and spice room clean and organized * Assist with cleaning break room Skills/Qualifications: * Be able to lift, push, pull 50 lb. throughout the day * Be able to stand for most of the shift * Be able to work in hot and cold areas of the kitchen * Be able to work in a fast-paced environment * Be able to follow instructions from kitchen manager and/or kitchen lead * Be a team player * Must have reliable transportation * Bi-lingual in Spanish and English would be helpful Dress Requirements: * Slip-resistant shoes for kitchen (boots provided after 90 days of employment) * No jewelry inside kitchen * No shorts, long pants only * No tank tops or open-toe shoes * Chef coat and hair/beard nets required in kitchen area Schedule: Monday through Friday, 8:00 AM – 4:30 PM Pay: $17/hour Título del puesto: Kitchen Production Worker Ubicación: Portland, OR Horario: Lunes a viernes, 8:00 AM – 4:30 PM Salario: $17/hora Descripción del trabajo: Estamos buscando un Kitchen Production Worker confiable y trabajador para unirse a nuestro equipo en Portland. Esta posición incluye la preparación de productos desde cero, empaquetado, etiquetado y apoyo en el envío de productos. El candidato ideal será capaz de trabajar en un entorno con ritmo rápido y seguir las instrucciones del Jefe de Cocina y/o Jefe de Turno. Responsabilidades: * Reunir, medir y pesar ingredientes y especias (con báscula digital si es necesario) * Cocinar pasta, granos y salsas en ollas de vapor de 600 lb * Reunir contenedores de vidrio y tapas para embotellar producto * Llenar a mano contenedores de vidrio * Aplicar etiquetas y códigos de fecha a productos estables a temperatura ambiente * Embolsar, pesar y sellar productos a granel con selladora a calor * Etiquetar bolsas de producto a granel con pistola etiquetadora * Empacar producto y etiquetar cajas, colocar en tarimas cuando sea necesario * Leer y registrar lecturas de temperatura y Ph (usando registradores y medidores de Ph) * Cambiar, actualizar y aplicar etiquetas a cajas de producto (con máquina etiquetadora) * Lavar equipo y platos, mantener limpia el área de trabajo/cocina * Ayudar a mantener almacenes, refrigeradores, congeladores y el cuarto de especias limpios y organizados * Apoyar con la limpieza del cuarto de descanso Habilidades/Calificaciones: * Capacidad para levantar, empujar o jalar hasta 50 lb durante el día * Capacidad para estar de pie la mayor parte del turno * Capacidad para trabajar en áreas calientes y frías en la cocina * Capacidad para trabajar en un entorno con ritmo rápido * Capacidad para seguir instrucciones del Jefe de Cocina y/o Jefe de Turno * Capacidad para trabajar en equipo * Medio de transporte confiable * Ser bilingüe en español e inglés es útil Requerimientos de vestimenta: * Zapatos antiderrapantes para cocina (botas proporcionadas después de 90 días de trabajo) * No se permite joyería en la cocina * No se permiten pantalones cortos; solo pantalones largos * No se permiten camisas sin mangas ni zapatos con punta abierta * Se requiere uso de camisa de chef y redes para cabello/barba en la cocina Company DescriptionEmployers Overload has been on the forefront of workforce solutions for more than 75 years. We thrive by focusing on what we do best: providing innovative workforce solutions to high quality organizations in the markets we service. We partner with some of the most successful companies in our area to offer workplace opportunities to qualified candidates. We specialize in full-time, long-term positions and offer standard benefits. We also offer part time and temporary positions when available. We are currently looking for skilled employees with a dedication to their given industries. Call us now to speak with someone on our team who can help you find your next opportunity! We look forward to working with you. Employers Overload is an Equal Opportunity Employer, committed to employing a diverse workforce.Employers Overload has been on the forefront of workforce solutions for more than 75 years. We thrive by focusing on what we do best: providing innovative workforce solutions to high quality organizations in the markets we service. \r\n\r\nWe partner with some of the most successful companies in our area to offer workplace opportunities to qualified candidates. We specialize in full-time, long-term positions and offer standard benefits. We also offer part time and temporary positions when available. \r\n\r\nWe are currently looking for skilled employees with a dedication to their given industries. Call us now to speak with someone on our team who can help you find your next opportunity! \r\n\r\nWe look forward to working with you.\r\n\r\nEmployers Overload is an Equal Opportunity Employer, committed to employing a diverse workforce.

Job DescriptionDescription: Apply today to be our Sous Chef in Portland, Oregon **Under consideration for a Sous Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. The restaurants of Sustainable Restaurant Group provide elevated experiences for local dining and food culture. Locally Sourced, Aggressively Seasonal is more than just a motto, it is the key to both exceptional flavor and ethical food systems. We support local farmers and artisans from the produce we use to the tableware we serve it on. Our team is committed to cultivating and preserving a culture of connectedness and we believe everyone deserves a seat at the table. Who We Are: Health, Wealth, and Happiness: • Competitive Salary, starting at $60K - $65K / year, depending on experience, • Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program, • Vacation Time, up to 3 weeks accrued vacation years 1 - 5!, • 401(k), • Employee Discounts, • Ensuring a culture of positively and accountability, • Executing operational excellence in food quality, service, and guest experience, • In partnership with the Executive Chef, drive, lead, and oversee all of the kitchen operations to positively impact P&L, • Ensure critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec, • Hiring, training, and developing employees, • Ability to handle sensitive, confidential information discreetly and professionally, • Two years of experience leading a BOH team in a high volume and full service kitchen, • Supervisor experience required Environment Work is performed primarily in a fast-paced full-service restaurant with frequent distractions and loud noises. Physical • The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment, • Operate basic office equipment, • Operate basic restaurant equipment, • Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc., • Be able to exchange accurate information while communication with customers, • Be able to distinguish different tastes, i.e.; sweet and bitter flavors.

Job Description Mary's Woods is seeking a Sous Chef with a commitment to both culinary excellence and leadership development with a hands-on, lead-by-example management style to assist with overseeing our kitchen operations. As a Sous Chef, you will be responsible for assisting our Chef de Cuisine with preparation of palatable and proper‐portioned food for all residents, guests, and staff in accordance with dietary spreadsheets and production sheets/menus, standardized recipes, preparation methods, portion control, time schedules and sanitary standards as well as serving procedures. You will support Mary’s Woods culinary vision of scratch-made, farm-to-table, locally inspired cuisine by partnering with local vendors and farms with a focus on organic Pacific Northwest ingredients. Mary's Woods is a non-profit senior living community founded in 2001. We offer independent living, assisted living, memory care and residential care in a park-like setting on 40 acres in Lake Oswego. We pride ourselves on our rich heritage, spirit of caring and welcoming culture. We are seeking passionate team members to join us in fulfilling our mission and values. Below are some of the core responsibilities, experience and skills needed to be successful: • Assist Chef de Cuisine in purchasing, receiving, and storing all products for daily menu., • Keep storage areas organized and properly rotated. Ensure that production staff has the right items for production and are following production protocols (recipes and temperature logs)., • Conduct daily meetings with staff for daily production requirements and to provide the resources they need to successfully complete their tasks. Assisting staff when needed to meet production timelines. Taste product often to ensure quality control., • Direct oversight of production and quality control in daily operations. Able to make decisions based on established guidelines, in the absence of Chef de Cuisine, to ensure consistency., • Create and maintain flow of goods and product rotation, labeling and dating and utilizing product to reduce waste, • Reports food needs to the Chef de Cuisine in writing. Checks closely with the other dining staff regarding special problems or needs., • Lead by example to bring up the level of performance of all staff, establish a sense of pride in well done work., • Meet frequently with Chef de Cuisine to review and discuss operations., • In absence of Chef de Cuisine, assume the role of leader and work in tandem with other Sous Chef to keep the kitchen working at peak performance, • Resolve operational/ environmental problems or grievances through the chain of command starting with the immediate supervisor and then if not solved or not satisfied with results then you can ask for a meeting with the immediate supervisor and their supervisor., • Oversee opening or closing duties as needed, double check the previous shifts opening/closing duties, and report anything not completed to the Chef de Cuisine., • Ensure DMO’s are fulfilling their job duties of temperature logs, pressure logs, and large cleaning tasks in addition to their regular duties, • Responsible for relaying attendance issues to Chef de Cuisine. Maintain kitchen to be highly efficient and operational at all times., • Demonstrates ability to do simple math calculations needed in recipe and production requirements., • Demonstrates general knowledge of routine special diets or where to find needed information., • Demonstrates ability to operate kitchen equipment and use utensils to their greatest advantage., • Attends and participates in orientation, training, educational activities and in‐services as required., • Maintains daily high standards of sanitation and housekeeping required by Mary’s Woods, OSHA, State, and Federal guidelines., • Create an environment that acknowledges, encourages and celebrates differences, • Education and or experience equivalent to the completion of a high school diploma or GED, • Minimum 3 years of experience as a cook in a quality food services operation, • 2 years of culinary management experience preferred, • Culinary school degree or college degree with emphasis on food service preferred, • Free Employee TriMet Pass, • Medical, Dental, Vision, Life, Disability and Flexible Spending Account first of the month after hire (working 30+ hours per week), • Employee Assistance Program, • 403b with match, • Paid Time Off & Holidays, • Tuition Assistance Program, • Access to Fitness Center & Pool Schedule Options Available: If you experience any challenges with the application process, please contact Mary’s Woods HR Department at

Job DescriptionBenefits: • Referral program, • Dental insurance, • Flexible schedule, • Health insurance, • Paid time off Crossroads Restaurant Group is the parent company for Oswego Grill and Copper River Restaurant. We currently have four Oswego Grill locations in the Portland Metro Area. We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. With the fast expansion of the company, there are many long-term growth opportunities. Example of Sous Chef Tasks: • Monitor food preparation for quality and accuracy., • Maintain food and labor cost goals., • Ensure smooth timing of food preparation and delivery of food to guests., • Facilitate communication between front of house and back of house.What We Offer:, • Paid Vacations, • Meal Discounts, • Health Insurance, • Dental Insurance, • Vision Insurance, • Life Insurance, • Disability Insurance, • Personal Days Who We Are: The Crossroads brand continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, The answer is yes! Whats the question? While we are growing quickly and constantly adding new locations, our priorities will continue to be on the care of our employees, guests, and food quality. Job Type: Full-time Experience level: 2 years Shift: 10 hour shift 8 hour shift Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Work setting: Bar Fine dining restaurant Work Location: In person License/Certification: • Food Handler Certification (Required)

Job DescriptionBenefits: • Referral program, • Dental insurance, • Flexible schedule, • Health insurance Example of Sous Chef Tasks: • Monitor food preparation for quality and accuracy., • Maintain food and labor cost goals., • Ensure smooth timing of food preparation and delivery of food to guests., • Paid Vacations, • Meal Discounts, • Health Insurance, • Dental Insurance, • Vision Insurance, • Life Insurance, • Disability Insurance, • Personal Days Who We Are: The Crossroads brand continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, The answer is yes! Whats the question? While we are growing quickly and constantly adding new locations, our priorities will continue to be on the care of our employees, guests, and food quality. Job Type: Full-time Experience level: 2 years Shift: 10 hour shift 8 hour shift Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Work setting: Bar Fine dining restaurant Work Location: In person License/Certification: • Food Handler Certification (Required)

Job Description Position Title: Sous Chef Pay 12 Reports To: Salary: $65,000-$75,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1457469 Bon Appetit BRYAN GONI

Job Description Deschutes Brewery is looking for a talented and experienced Sous Chef to join our Bend, OR team! The ideal candidate is driven, excels in a fast-paced kitchen, and is committed to the highest standards of quality and presentation with a guest first focus. As a leader on our team the Sous Chef is responsible for oversight of Back of House (BOH) functions and team, including expediting, food preparation, ordering, scheduling, cost management, training, and employee development. This is a full-time benefited position. Benefits include medical, dental, vision, 401k, ESOP, and paid vacation. Core Responsibilities: • Provide support and motivation to all Back of House (BOH) employees to maintain our quality standards and expected presentation; teach cooking techniques, food preparation and plating, • Maintain cleanliness of the kitchen and equipment, • Mentor and train all BOH staff, ensuring Deschutes Brewery quality standards are met, • Manage shifts and communicate at a high level with Executive Chef, • 5 years of line cooking experience, preferably in a fast-paced, full service establishment, • 2+ years kitchen management experience preferred, • Valid Oregon food handlers or Serve safe card, • Valid OLCC permit at time of hire, • Outgoing, positive and supportive leader, • Ability to trouble shoot equipment issues and provide basic maintenance support to kitchen facilities, • Skilled knowledge of excel and common restaurant software, • Medical, dental and vision insurance, • 401k with a 4% company match, vested immediately, • Paid vacation, sick leave, and holidays, • Employee stock ownership - be a part owner of Deschutes Brewery!, • Pro deals at local companies, • And of course - free beer for those 21+! Studies have shown that women and people of color are less likely to apply for jobs unless they believe they meet every one of the qualifications as described in a job description. We are most interested in finding the best candidate for the job, and that candidate may be one who comes from a less traditional background. We would encourage you to apply, even if you don't believe you meet every one of our qualifications described. If you are unsure whether you meet the qualifications of this position, or how this would be determined, please feel free to contact to discuss your application. Job Posted by ApplicantPro

Job Description Schedule: Full-Time, Monday–Friday (with occasional evenings, weekends, or holidays for menu launches or catering events) About Elephants A locally owned company since 1979, Elephants Delicatessen pioneered the gourmet food industry in the Pacific Northwest and now has seven Portland-metro area retail locations and a busy catering company, all serving great local foods prepared from scratch. A certified B Corporation, Elephants Delicatessen prides itself on sustainable practices and voluntarily meets a higher standard of transparency and accountability, using the power of business as a force for good. About the job As a Corporate Development Chef, you will lead recipe development and product innovation across our production kitchens, catering operations, and retail stores. This role bridges culinary creativity with technical know-how, ensuring recipes are not only delicious and on-brand, but also scalable, cost-effective, compliant, and production-ready. You’ll combine a chef’s passion for food with a product developer’s discipline to support menu growth, enhance customer satisfaction, and strengthen Elephants’ reputation for culinary excellence. This position is a great fit for someone who thrives on creativity, collaboration, and continuous improvement—balancing artistry with science to deliver high-quality food at scale. Key responsibilities include: • Developing and testing new recipes that align with brand standards and customer preferences., • Translating culinary ideas into scalable, production-ready recipes using batch-sizing tools and food science principles., • Collaborating with business leaders on seasonal menu planning and new product launches., • Leading and supporting plated catering event food preparation when needed., • Ensuring compliance with FDA, USDA, and local health regulations; maintaining allergen and labeling protocols., • Training production staff on recipes, processes, and food safety standards., • Optimizing production processes for efficiency, yield, and waste reduction., • Conducting product reviews, taste panels, and audits to ensure quality standards are met., • Partnering with procurement, operations, finance, and marketing to align recipe development with company goals. What we’re looking for: • Culinary degree or equivalent professional experience., • Proven experience as a Corporate Chef, R&D Chef, or Product Development Chef in restaurants, catering, or consumer packaged goods., • Strong knowledge of food safety, preservation, allergen management, and regulatory compliance., • Proficiency in Microsoft Office (Word, Excel, Outlook); recipe management or ERP systems preferred., • Ability to calculate recipe scaling, yields, percentages, and cost modeling., • Advanced problem-solving and communication skills, with the ability to work cross-functionally., • ServSafe or Oregon Food Handler’s Certification required; HACCP certification preferred., • Advanced proficiency in English, both verbal and written., • Preferred: Bilingual ability (Spanish or other language) to support diverse staff. Elephants Delicatessen is committed to fostering, cultivating, and preserving a culture of diversity and inclusion. What we offer: • Paid vacation and sick time, • Kaiser Medical coverage, with alternative care as a bonus (acupuncture, chiropractic, massage therapy, etc.), • Mental Health Services, • Dental, FSA (Flexible Spending Accounts), and 401(k) with 4% company match, • Training that will fast-track your culinary/hospitality career, • Free counseling and financial services, • Opportunities for advancement, • Discounts on our delicious made-from-scratch food, • Pet insurance, • Chance to win employee raffles, • Discounts at Sketchers, Shoes for Crews, Verizon, Sprint, select B Corporations, and many more, • A commitment to inclusion, diversity, community involvement, employee well-being, and environmental protection Elephants Delicatessen provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Elephants Delicatessen participates in the E- Verify program to confirm the employment eligibility of all newly hired employees. Please see the following notices for more information: E-Verify Participation Poster (English/Spanish) Right to Work Poster (English/Spanish)

Job DescriptionBenefits: • Diverse, Inclusive, Welcoming Safe Space for Everyone, • Opportunities to Group, • Work-life Balance, • Delicious Food Responsibilities: • Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup., • Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality., • Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards., • Perform regular line checks to ensure the quality of all menu items., • Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations., • Track and control food costs and assist in financial management related to kitchen operations., • Facilitate effective communication across all teams to ensure timely production and service., • Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth., • Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example., • Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service., • Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout., • Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills., • Expertise in food preparation and cooking, with a deep understanding of kitchen operations., • Skilled in inventory management, including ordering and purchasing supplies needed for daily operations., • Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect., • Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH., • Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism., • Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.

Job DescriptionBenefits: • Diverse, Inclusive, Welcoming Safe Space for Everyone, • Opportunities to Group, • Work-life Balance, • Delicious Food, • We're Competitive, • Bonus based on performance, • Competitive salary, • Employee discounts, • Free food & snacks, • Opportunity for advancement Responsibilities: • Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup., • Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality., • Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards., • Perform regular line checks to ensure the quality of all menu items., • Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations., • Track and control food costs and assist in financial management related to kitchen operations., • Facilitate effective communication across all teams to ensure timely production and service., • Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth., • Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example., • Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service., • Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout., • Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills., • Expertise in food preparation and cooking, with a deep understanding of kitchen operations., • Skilled in inventory management, including ordering and purchasing supplies needed for daily operations., • Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect., • Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH., • Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism., • Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.

Job DescriptionDescription: Apply today to be our Sous Chef in Portland, Oregon **Under consideration for a Sous Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. The restaurants of Sustainable Restaurant Group provide elevated experiences for local dining and food culture. Locally Sourced, Aggressively Seasonal is more than just a motto, it is the key to both exceptional flavor and ethical food systems. We support local farmers and artisans from the produce we use to the tableware we serve it on. Our team is committed to cultivating and preserving a culture of connectedness and we believe everyone deserves a seat at the table. Who We Are: Health, Wealth, and Happiness: • Competitive Salary, starting at $60K - $65K / year, depending on experience, • Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program, • Vacation Time, up to 3 weeks accrued vacation years 1 - 5!, • 401(k), • Employee Discounts, • Ensuring a culture of positively and accountability, • Executing operational excellence in food quality, service, and guest experience, • In partnership with the Executive Chef, drive, lead, and oversee all of the kitchen operations to positively impact P&L, • Ensure critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec, • Hiring, training, and developing employees, • Ability to handle sensitive, confidential information discreetly and professionally, • Two years of experience leading a BOH team in a high volume and full service kitchen, • Supervisor experience required Environment Work is performed primarily in a fast-paced full-service restaurant with frequent distractions and loud noises. Physical • Operate basic office equipment, • Operate basic restaurant equipment, • Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc., • Be able to exchange accurate information while communication with customers, • Be able to distinguish different tastes, i.e.; sweet and bitter flavors., • Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department.. Requirements:

Job DescriptionBenefits: • 401(k), • Employee discounts, • Health insurance, • Paid time off, • Training & development, • Vision insurance, • Dental insurance, • Free food & snacks Are you eager to make a difference in the health and nutrition of young children? As the School Chef at Primrose School of Silicon Forest, youll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. At Primrose School of Silicon Forest, 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 eventsNurture 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 production, • Ability to meet state and licensing requirementsPrimrose School of Silicon Forest 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: $19-$21 Shift Schedule: 6:30 a.m. - 3:30 p.m. 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!

Job DescriptionBenefits: • Diverse, Inclusive, Welcoming Safe Space for Everyone, • Opportunities to Group, • Work-life Balance, • Delicious Food Responsibilities: • Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup., • Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality., • Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards., • Perform regular line checks to ensure the quality of all menu items., • Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations., • Track and control food costs and assist in financial management related to kitchen operations., • Facilitate effective communication across all teams to ensure timely production and service., • Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth., • Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example., • Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service., • Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout., • Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills., • Expertise in food preparation and cooking, with a deep understanding of kitchen operations., • Skilled in inventory management, including ordering and purchasing supplies needed for daily operations., • Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect., • Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH., • Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism., • Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.

Job Description Sous Chef Salary: $60,000 - $65,000 per year Location: Portland - Vancouver metro area (full-time, on-site) Type: Full-Time About Us Our restaurant group was founded by two experienced couples with a passion for the industry. One founder has worked in the Portland area since 1983, spending 24 years with a leading regional company, collaborating with industry pioneers. Their "Guest Service Philosophy - Give 'Em the Pickle" shapes our commitment to exceptional service. Together, they opened their first restaurant in 2009, followed by additional locations in 2011, 2015, and 2020, with our most recent site opened in Vancouver, WA in 2025. Known for upscale casual dining, custom hardwood grilling, and locally sourced menus, we continue to grow. Job Summary We are seeking a skilled and dedicated Sous Chef to support kitchen operations in our Portland - Vancouver metro area locations. You’ll assist in leading the culinary team, ensure high-quality food preparation, and contribute to menu innovation in a fast-paced, upscale casual environment focused on fresh, grilled specialties. Key Responsibilities • Assist in managing kitchen operations, including food preparation, plating, and quality control using fresh, local ingredients., • Supervise and train line cooks and kitchen staff to maintain consistency and efficiency., • Support menu development, specials, and execution with a focus on hardwood grilling techniques for steaks, burgers, and seafood., • Oversee inventory, ordering, and cost controls to minimize waste and optimize profitability., • Ensure compliance with health, safety, and sanitation standards in a high-volume setting., • Collaborate with the Executive Chef on operational improvements and team scheduling., • Handle high-pressure shifts while fostering a positive, collaborative kitchen culture. Qualifications • 3+ years of experience as a Sous Chef or in a similar kitchen leadership role, preferably in upscale casual dining., • Proven expertise in grilling, scratch-made recipes, and working with locally sourced ingredients., • Strong knowledge of food safety, inventory management, and cost control., • Excellent leadership, communication, and organizational skills., • Flexible availability, including evenings, weekends, and holidays., • Culinary degree or equivalent experience preferred., • Passion for culinary excellence and team development. Benefits • Competitive salary of $60,000 - $65,000 based on experience., • Health, dental, and vision insurance., • Paid time off and holidays., • Employee meal discounts., • Advancement opportunities., • Supportive, fun work environment.

Job DescriptionDescription: JOB SUMMARY: The Facility Chef is responsible for planning and providing services to ensure the clients have nutritious meals while they are staying at the residential program and is responsible for following proper and efficient food handling and sanitation practices. The Facility Chef needs to have a commitment to the mission of the agency and furthering that mission in the community and must understand and fully adhere to the BCTS Ethics Statement and all policies and practices of BestCare and the regulatory agencies. ESSENTIAL FUNCTIONS: • Completes the meal planning at least a week in advance as directed;, • Responsible for tracking/maintaining food inventory and purchases within budget guidelines as directed;, • May assist with ordering of food and kitchen supplies;, • Is responsible for all kitchen facilities, sanitation, and care and maintenance of equipment;, • Ensures all health guidelines and standards are observed;, • Works with Dietician on menu/meal planning to ensure that meals are nutritious as directed;, • Prepares three meals per day for the scheduled days of work according to the scheduled meal plan;, • Ensures tracking and maintaining special dietary needs of individual clients is followed;, • Keeps all cooking and food preparation areas clean and sanitary;, • Washes dishes, pots and pans, flatware and other kitchen utensils as needed;, • Manages client food and beverage rules and guidelines;, • May need to drive to pick up supplies needed for meal preparation;, • Maintains strict confidentiality of all clients who are receiving services at this facility;, • Demonstrates compassion, respect, empathy and understanding in a culture of diverse backgrounds;, • Performs work in alignment with BestCare’s mission, vision, values;, • Supports the organization’s commitment to fostering a culture of open-mindedness, cultural awareness, compassion, and respect for all individuals;, • Strives to meet Program/Department goals and supports the organization’s strategic goals;, • Adheres to the organization’s Code of Conduct, Business Ethics, Employee Handbook, and all other relevant policies, procedures, and other compliance needs;, • Understands and maintains professionalism and confidentiality per HIPAA, 42 CFR, and Oregon Statutes;, • Attends required program/staff meetings and completes assigned training timely and satisfactorily;, • Ensures that any required certifications and/or licenses are kept current and renewed timely;, • Works independently as well as participates as a positive, collaborative team member., • Performs other organizational duties as needed. REQUIRED COMPETENCIES: Must have demonstrated competency or ability to attain competency for each of the following within a reasonable period: • Knowledge and ability to comply with all standards and regulations related to food preparation and handling (Health Department, CARF, etc.), • Knowledge and demonstrated ability to follow all safety practices and wear designated Personal Protective Equipment (PPE) to work safely at all times (OSHA), • Ability to read, comprehend, and follow written materials and instructions in the English language and perform basic mathematical calculations, • Ability to read, write and communicate verbally in the English language, • Ability to use Microsoft Office 365 (Outlook, Word, Excel) and ability learn new software as needed, • Strong interpersonal and customer service skills, • Strong organizational skills and attention to detail, accuracy, and follow-through, • Excellent time management skills with a proven ability to meet deadlines, • Critical thinking and problem-solving skills, • Ability to maintain strict confidence as required by HIPAA, 42 CFR, and Oregon Statutes, • Ability to build and maintain positive relationships, • Ability to function well and use good judgment in a high-paced and at times stressful environment, • Ability to manage conflict resolution and anger/fear/hostility/violence of others appropriately and effectively, • Ability to work effectively and respectfully in a diverse, multi-cultural environment EDUCATION AND/OR EXPERIENCE REQUIREMENTS: • Associate’s Degree or Certificate or college-level courses in Culinary Arts or related specialty plus one (1) year of higher-level meal planning and preparation in a commercial or institutional kitchen (hospital, school, restaurant) OR, • High School Diploma (or equivalent) plus minimum of three (3) years’ meal planning and preparation in a commercial or institutional kitchen (hospital, school, restaurant), • Must maintain a valid Oregon Driver License or ability to obtain one upon hire, and be insurable under the organization’s auto liability coverage policy (minimum 21 years of age and with no Type A violations in the past 3 years, or three (3) or more Type B violations), • Must have a current Oregon Food Handler’s Card or ability to obtain upon hiring, • Bilingual in English/Spanish a plus

Job Description Join Our Culinary Team as a Sous Chef at a Stunning Southern Oregon Resort Are you ready to elevate your culinary career in a breathtaking, adventure-filled setting? Nestled in the heart of Southern Oregon's awe-inspiring landscapes, our resort is calling for a passionate, skilled Sous Chef to join our vibrant team. If crafting exceptional dining experiences in a supportive and creative environment excites you, this is your moment! Why Work With Us? Imagine working where your culinary dreams meet nature’s beauty. Our resort is a peaceful retreat, surrounded by towering mountains, peaceful lakes, and enchanting forests. Guests rave about our luxurious amenities, like the world-class spa, thrilling outdoor adventures, and locally inspired cuisine. Our culinary team is celebrated for transforming fresh, regional ingredients into unforgettable dishes, making their mark on every plate. Here’s your chance to leave your own culinary stamp and grow within a team that values your talent, creativity, and flair for flavor. What You’ll Do as Our Sous Chef Your role as Sous Chef will be instrumental in delivering dining experiences that leave guests talking long after their stay. You’ll have the chance to work alongside seasoned professionals while having the freedom to explore your creative instincts. Here’s what your days might look like: • Create Culinary Magic, • Assist the Head Chef in menu development, food prep, and presentation to surprise and delight every guest., • Lead with Passion, • Inspire and mentor our dedicated kitchen team, fostering collaboration and culinary excellence., • Keep It Flawless, • Ensure the kitchen runs like a well-oiled machine by maintaining cleanliness, organization, and strict adherence to health and safety guidelines., • Experiment & Innovate, • Introduce exciting new recipes, techniques, and ideas that elevate our dining experiences to new heights. What Makes You the Perfect Fit? We’re looking for culinary pros ready to bring their A-game and enthusiasm for excellence. To thrive in this role, you should have: • A degree from an accredited culinary school or equivalent experience., • At least 3 years of experience in upscale dining environments as a Sous Chef or similar leadership role., • A knack for leading teams and making quick decisions when the heat is on., • Unwavering attention to detail and a passion that shines through your creations. Perks & Opportunities We believe that when you thrive, so does our resort. Joining our family means you’ll enjoy: • A competitive salary that rewards your skills and experience., • Comprehensive health benefits to keep you at your best., • Employee discounts on resort amenities (because you deserve to enjoy this beautiful place too!)., • Access to education and training opportunities to level up your culinary expertise., • A dynamic environment where creativity is encouraged, teamwork is celebrated, and growth is yours for the taking. Why Southern Oregon? It’s not just a destination; it’s a lifestyle. From world-class hiking trails and serene rivers to lush vineyards and vibrant local culture, Southern Oregon’s energy seeps into everything we do. Working here means being part of something truly extraordinary. We’d Love to Hear from You! Are you ready to turn your culinary passion into an opportunity of a lifetime? Don’t wait! To Apply: Send your resume and a cover letter sharing your experience, vision, and why you’d be an incredible addition to our team. We can’t wait to welcome you into our Southern Oregon resort family, where together, we'll create experiences that guests (and you!) will treasure forever.

Job Description POSITION DESCRIPTION Position Title: Sous Chef Reports To: Executive Chef Department: Kitchen Date: September 2025 Position Summary: Responsible for preparing and providing high quality food standards with consistency throughout. Supervision Received: Supervision is received from the Executive Chef. Essential Functions: • Operating Results in the restaurant, lounge and banquets., • Communicate, daily, with the Executive Chef for an update regarding planning, staffing, and internal procedures, • Complete daily food requisition and oversee specials utilizing any build up of overstock, • Participate in banquet/private dining functions from planning to preparation to dish up of function, • Maintains product inventory levels for kitchen, • Ensures quality and timeliness of employee meals, • Ensures consistent product quality, recipes and dishes to restaurant, room service, lounge and private events., • Controls the performance of the staff under his supervision during his shift, • Ensures Staffing Results are achieved in kitchen and dishwashing department. These results include but are not limited to the following:, • Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees, • Prepares weekly staffing schedule, • Maintains a schedule of cleaning projects for cooks and cleaning staff, • Ensures a safe working environment for kitchen staff, • Ensures Financial Results are achieved for both the restaurant and banquets. These results include but are not limited to the following:, • Assists in maintaining budgeted labor and food costs, • Performs the coding and logging of all kitchen invoices, • Assists in maintaining budgeted labor and food costs, • Assists in creating menus for the various F&B outlets, recipes, presentation and costing of the menus, • Performs all necessary administrative functions for the business. These functions include but are not limited to the following:, • Conduct daily walk-through of all walk in refrigerators, storage rooms and food lines to ensure rotation, usage, cleanliness and proper sanitation, • Prepares meat/fish/poultry to butcher, • Creates and delegates prep list, • Complies with all policies and procedures set forth by the Hotel’s Employee Handbook, • Maintains a clean and safe work area, • Maintains and builds positive relationships within the property, community and industry to include:, • Keep in contact with banquet department to ensure quality and consistency, • Maintains good service times, • Maintains a professional relationship with all co-workers Secondary Functions: • Performs all other duties as assigned Qualifications: • Have three years of culinary experience, • Possession of, or ability to obtain, a valid Food Handler’s Card, • Ability to stand and/or walk for entire shift, • Ability to work with a minimum of supervision, • Ability to solve problems and deal courteously and tactfully with employees and the general public, • Detail oriented, • Ability to organize and prioritize to meet deadlines, • Ability to be a self starter, • Ability to work varied shifts, • Ability to maintain a professional appearance at all times and adhere to uniform standards, • Ability to work as part of a team, • Ability to communicate effectively, • Ability to read and follow both verbal and written instructions, • Ability to multi-task and work well under pressure Working Conditions: This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation. Walking: 40% Standing: 40% Sitting: 10% Bending: 5% Lifting: 5% / up to 50 lbs. 100%

Job Description Tetherow Resort has an immediate opening for a Banquet Sous Chef! Why Tetherow? At Tetherow we energize and inspire our members and guests to live, explore, play and connect, and we encourage the same for our team members. We know our team members are our greatest ambassadors and are critical to our success, and we take pride in providing a beautiful environment where they can learn, grow, and thrive while working together to deliver an exceptional experience. We invite you to explore a career with us and join in the fun! Who you are… • You are energetic, inspiring and adventurous and love to have fun while you’re at work, • You enjoy going above and beyond for your team and guests, • You have a minimum of two years of experience working as a cook in a commercial kitchen, • You are self-motivated with excellent organizational skills and attention to detail, • You thrive in a fast-paced kitchen and have experience managing multiple cooks, • You enjoy preparing exceptional food in a timely, courteous and accurate manner, • You have a clear and varied understanding of various dietary needs, cuisines, techniques and culinary trends, • You are ServSafe certified, • You are able to work evenings, nights, weekends and holidays What you’ll do… • Ensure the culinary team serves quality food in a timely, courteous, and accurate manner, • Responsible for all food production from start to finish, • Manage cleanliness and organization of all walk-in and reach-in refrigerators and dry good storage areas, • Receive product and supplies, insuring quality of product received is up to standard or arrange for rejected product to be returned or credited by purveyors, • Maintains clean and sanity food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes, • Consistently checks the temperatures of foods and follows proper procedures in regards to chilling, reheating and holding food, • Maintains cleaning standard checklists and performs final inspection of all side duties and closing responsibilities, • Acts as Kitchen Manager on Duty when Banquet Chef is absent and manages administrative duties when they are on an extended leave, • Assist in purchasing decisions (food, paper goods, supplies) for the department, as well as assisting in Inventory management, coordination/cross utilization of inventory between departments, recipe and menu development and plate design, • Act as the communication liaison between Cooks and Banquet Chef, • Communicate clearly and develop strong working relationships with the front of the house staff working banquets/events each day Extra Perks! • Medical, dental and vision insurance coverage for eligible employees, • Chiropractic and acupuncture for eligible employees, • 401(k) plan with Company match, • Paid time off, • Golf privileges, • Discounts at Tetherow Restaurants & Golf Shop, • $5 Employee Breakfast & Lunch Meals from The Row, • Employee referral bonuses, • Work in one of the most beautiful settings in Central Oregon! What are you waiting for? Click here, apply and join the team:

Job Description Ma Now Thai Cuisine, a well-established Thai restaurant, is seeking a full-time Thai Specialty Chef to join our team. We are looking for someone passionate about authentic Thai flavors, with the skills to create both traditional dishes and innovative new menu items. Position Details * Employment type: Full Time * Salary: $48,000 per year (approx. $18/hr + overtime pay) * Overtime: Guaranteed minimum of 15 overtime hours per week, paid accordingly * Benefits: Free staff meals, health insurance coverage, and supportive working environment Key Responsibilities * Prepare and cook authentic Thai dishes with consistency and quality * Collaborate with the management team to develop new and creative menu items * Ensure high standards of food safety, sanitation, and cleanliness in the kitchen * Train and support kitchen staff as needed * Manage food inventory, minimize waste, and maintain cost efficiency Qualifications * Proven experience as a Thai Chef (Thai culinary background required) * Strong knowledge of traditional Thai ingredients, herbs, and cooking techniques * Ability to thrive in a fast-paced, high-volume kitchen * Excellent teamwork and communication skills * Passion for culinary creativity and innovation

Job Description Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Sysco’s World Class Sales Team and explore all the benefits and perks. Why you should join our Sales Team: * Competitive base salary, bonus, plus promotional incentive opportunities * Car allowance (mileage reimbursement for candidates in CA) and cell phone provided * Career pathing opportunities for both entry level, and experienced individuals * Opportunity to be part of a purpose driven organization that supports communities and associates * Specialized sales training * Individual as well as team-based selling * Opportunity to learn different ethnic segments * Monthly and annual sales rewards and recognition * Robust benefits package including an Employee Stock Purchase Plan, & 401(k) with automatic matching JOB SUMMARY This is an outside sales position responsible for promoting the company's products and services and for building relationships with new and existing accounts. The main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company. This position may require working some non-traditional hours (evening, weekends, and holidays) to successfully meet customers' needs. RESPONSIBILITIES * Develop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory. * Seek and qualify prospects following company account stratification goals. * Research customer business needs and develops a mix of products and service to meet needs. * Evaluate market trends and recommend products to customers, based on business needs and goals. * Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Answer customers' questions about products, prices, availability, and product use. * Provide product information and practical training to customer personnel. * Drive personal vehicle to customer accounts, conventions, company meetings, etc. * Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms. * Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.). * Participate in company functions, promotions, customer visits, and customer events. * Attend and participate in general sales and district meetings. * Engage in ongoing training sessions. * Assist with the training of new employees as requested. * Review and analyze daily and weekly reports such as special-order requests, customer bid files, and sales/gross profit margin data. * Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports. * Other duties may be assigned. QUALIFICATIONS Required Education/Experience Bachelor's degree in Business, Sales, Marketing, Hospitality, Culinary Arts or related discipline OR HSD/GED and 3 years Restaurant Management, B2B or outside sales experience, or equivalent relatable experience including completion of the Sysco Sales Internship. Preferred Qualifications Bi-Lingual Restaurant Management, Foodservice Outside Sales, Chef Experience preferred Certificates, Licenses, and Registrations Valid driver's license with a "clean" driving record (including no multiple DUIs within the last 2 years) Current automobile insurance with the following limits of liability: Bodily injury - $100,000 each person and $300,000 each accident; property damage - $100,000 is required Requirement * Submit to pre-employment testing (Drug Screen, Background Check). * Must sign Sysco Protective Covenants Agreement. * Reside or willing to relocate to the geographical vicinity of territory. Professional Skills * Basic PC skills and proficiency with MS Office. * Ability to read, write, speak English. Competencies * Building Trust * Building Customer Loyalty * Follow-up * Sales Ability / Persuasiveness * Managing Work * Adaptability * Communication #LI-NC2 PandoLogic. Keywords: Restaurant Manager, Location: Gresham, OR - 97030 , PL: 601068433

Job Description Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Sysco’s World Class Sales Team and explore all the benefits and perks. Why you should join our Sales Team: * Competitive base salary, bonus, plus promotional incentive opportunities * Car allowance (mileage reimbursement for candidates in CA) and cell phone provided * Career pathing opportunities for both entry level, and experienced individuals * Opportunity to be part of a purpose driven organization that supports communities and associates * Specialized sales training * Individual as well as team-based selling * Opportunity to learn different ethnic segments * Monthly and annual sales rewards and recognition * Robust benefits package including an Employee Stock Purchase Plan, & 401(k) with automatic matching JOB SUMMARY This is an outside sales position responsible for promoting the company's products and services and for building relationships with new and existing accounts. The main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company. This position may require working some non-traditional hours (evening, weekends, and holidays) to successfully meet customers' needs. RESPONSIBILITIES * Develop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory. * Seek and qualify prospects following company account stratification goals. * Research customer business needs and develops a mix of products and service to meet needs. * Evaluate market trends and recommend products to customers, based on business needs and goals. * Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Answer customers' questions about products, prices, availability, and product use. * Provide product information and practical training to customer personnel. * Drive personal vehicle to customer accounts, conventions, company meetings, etc. * Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms. * Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.). * Participate in company functions, promotions, customer visits, and customer events. * Attend and participate in general sales and district meetings. * Engage in ongoing training sessions. * Assist with the training of new employees as requested. * Review and analyze daily and weekly reports such as special-order requests, customer bid files, and sales/gross profit margin data. * Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports. * Other duties may be assigned. QUALIFICATIONS Required Education/Experience Bachelor's degree in Business, Sales, Marketing, Hospitality, Culinary Arts or related discipline OR HSD/GED and 3 years Restaurant Management, B2B or outside sales experience, or equivalent relatable experience including completion of the Sysco Sales Internship. Preferred Qualifications Bi-Lingual Restaurant Management, Foodservice Outside Sales, Chef Experience preferred Certificates, Licenses, and Registrations Valid driver's license with a "clean" driving record (including no multiple DUIs within the last 2 years) Current automobile insurance with the following limits of liability: Bodily injury - $100,000 each person and $300,000 each accident; property damage - $100,000 is required Requirement * Submit to pre-employment testing (Drug Screen, Background Check). * Must sign Sysco Protective Covenants Agreement. * Reside or willing to relocate to the geographical vicinity of territory. Professional Skills * Basic PC skills and proficiency with MS Office. * Ability to read, write, speak English. Competencies * Building Trust * Building Customer Loyalty * Follow-up * Sales Ability / Persuasiveness * Managing Work * Adaptability * Communication #LI-NC2 PandoLogic. Keywords: Restaurant Manager, Location: Bend, OR - 97709 , PL: 601068401

Don's Favorite Foods is a prix fixe, 18 seat, Italian-American inspired restaurant in Beaverton, OR.We are looking for an experienced CDC to participate in all aspects of service and serve as the manager for our small team.Pastry, bread and/or pasta experience a plus.The CDC should be dedicated to h

Job DescriptionDescription: Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Apply online today to be our next Sushi Chef in SW Portland, located at 404 SW 12th Ave, Portland, OR 97205! Or drop off your resume at one of our restaurants between 2PM and 4PM daily. Health, Wealth, and Happiness: • Hiring for Full time positions with open availability, • $18.00 - $22.00 / hour with wages + tips averaging up to $27.00 + / hour, • Great Benefits, including Health Insurance options and Life Insurance (for positions averaging 25 hours / week or more), • Vacation Time, starting at up to 2 weeks accrued / year for years 1-5!, • 401(k), • Employee Discounts, • Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: • Following company policies, state and food safety and sanitation standards, • Maintaining clean and organized workstations by always practicing safe and sanitary food handling, • Continued education surrounding Japanese cuisine and beverages, • Additional duties may apply specific to each position, • 1 or more years of experience working in high-volume and/or guest-facing food service preferred, • Knowledge in proper food and drink handling & storage, • Sushi Chefs: 1-2 years culinary experience or culinary education preferred Sushi Chefs at Bamboo Sushi work with the kitchen and FOH teams to ensure consistent and timely preparation of ingredients & sushi bar menu items. Sushi Chefs will progress through three stations, dependent on skill level: • Roll case: focus on vegetable prep, making sushi rice, and mastering the production of our sushi rolls, • Front case: focus on fish breakdown, developing expertise of fish cuts, mastering the production of nigiri and sashimi, creating omakase experiences for guests, interacting with guests sitting at sushi bar, • Wheel: focus on organizing orders coming in with those in production, also making sushi rolls, nigiri, and sashimi We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast-paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently: • Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment, • Operate basic office equipment, • Operate basic restaurant equipment, • Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc., • Be able to exchange accurate information while communication with customers, • Be able to distinguish different tastes, i.e., sweet and bitter flavors. If reasonable accommodation is needed, please contact the HR Department by phone (208) 412-8040 or in person at 9 SE 3rd Ave, Portland OR 97214. Requirements:

Job DescriptionDescription: Kitchen Cook II needed for Terra Kitchen - Full Time or Part Time - $20 to $22 an hour + tips $500 sign on bonus paid out after 90 days, employee must be in good standing Hours needed: Thursday to Saturday 2 to 10 pm Tuesday to Saturday 2 to 10 pm The Kitchen Cook is primarily responsible for assisting in various kitchen aspects, including food preparation, cooking, and maintaining a clean and organized workspace. The Kitchen Cook shall always strive to provide exceptional service to internal and external guests. They will be responsible for exemplifying the SCP’s Culture & Core Values. This role is an hourly position + generous tip pooling for the culinary team & benefits • Flexible Time off Policy and holiday pay for working Company-wide Holidays, • Health Insurance options include Medical, Dental, Vision + More, • 401k + Company Matching, • Discounted Travel Perks The Job • Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction., • Follow Hotel policies with lost and found items., • Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations., • Continuously promote sanitation, safety, and security efforts., • Food Preparation: Assist in the preparation of ingredients, including chopping, cutting, and measuring, to ensure that they are ready for cooking., • Cooking: Execute cooking tasks following established recipes and presentation standards, ensuring the quality and consistency of dishes., • Plating prepared foods based on the senior chef's guidance., • Kitchen Organization: Maintain a clean and organized kitchen area, including keeping workstations and equipment clean and in proper working order., • Inventory Management: Assist with monitoring kitchen inventory, including restocking supplies, tracking ingredient usage, and reporting shortages to the kitchen manager or chef., • Quality Control: Participate in quality control measures by conducting regular taste tests and inspections to ensure that food items meet the company's standards., • Safety and Sanitation: Adhere to food safety and sanitation guidelines, ensuring the safe storage and handling of food products., • Team Collaboration: Work closely and openly communicate with the culinary team, including chefs and other kitchen staff, to maintain a smooth flow of operations and to assist with any special requests or requirements., • Working with servers to ensure that orders are completed according to request and on time., • Menu Knowledge: Stay informed about the current menu offerings, including daily specials, and be able to provide information and recommendations to guests., • Inspect, plan, and ensure that all materials and equipment are in complete readiness for service., • Maintain knowledge of correct maintenance and use of equipment., • Maintain knowledge of and comply with all departmental policies, service procedures, and standards., • Report all accidents and breakages to the F&B Manager or Executive Chef in charge., • Adhere to relevant Food Safety Hygiene standards., • Work in a safe manner and abide by OSHA regulations and the Hotel’s policies in regard to accident and incident reporting procedures., • Must be a United States citizen or possess a valid work permit., • Must be able to read, write, and speak English. Fluency in other languages is beneficial., • Must be able to accurately follow instructions, both verbally and written., • Ability to work a flexible schedule that may include evenings, weekends, and holidays., • Must be able to work in a fast-paced environment with urgency and empathy., • Outstanding coordination and multi-tasking abilities., • Professional in appearance and demeanor., • Ability to learn, understand, and work within POS, PMS, CRM, and other Hospitality-specific software systems., • Must have the ability to deal effectively and interact well with guests, vendors, and team members., • Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner., • Experience in working efficiently in a high-volume, production-oriented environment., • Knowledge of Local, State, or Federal food sanitation regulations., • Must have State Alcohol Server Certification., • Must be able to stand and move freely about the property for the majority of the shift., • Must be able to lift, carry, push, pull 50 lbs., • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally., • Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis., • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, heat)., • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, heat)., • Must be able to work in variable room temperatures., • Noise level is usually moderate., • Dexterity in using kitchen equipment or utensils and carrying heavy trays.

Job DescriptionBenefits: • Diverse, Inclusive, Welcoming Safe Space for Everyone, • Opportunities to Group, • Work-life Balance, • Delicious Food Key Qualifications: Proficient in preparing menu items consistently to the specified recipes and customer requests. Available to work flexible shifts, including evenings, weekends, and holidays. 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 DescriptionBenefits: • Diverse, Inclusive, Welcoming Safe Space for Everyone, • Opportunities to Group, • Work-life Balance, • Delicious Food Key Qualifications: Proficient in preparing menu items consistently to the specified recipes and customer requests. Available to work flexible shifts, including evenings, weekends, and holidays. 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 • We are hiring immediately for full time and part time PREP COOK positions., • Location: University of Portland - 5000 North Willamette Boulevard, Portland, OR 97203. Note: online applications accepted only., • Schedule: Full time and part time schedules; open availability is preferred. Days and hours may vary; mornings, nights, and weekends are included. More details upon interview., • Requirement: 2 years of previous prep cooking experience is preferred., • Perks: Free shift meals, free parking, uniforms provided and cleaned, and a company discounted amenity perk spot! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1448194. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]]

Job DescriptionSalary: $23-$26 (tips included) Join the La Provence Family! Immediate Openings Available! Are you a passionate, self-driven cook eager to showcase your culinary skills in a vibrant and supportive environment? La Provence and Petite Provence are seeking dedicated AM & PM Line/Prep Cookswho bring enthusiasm, precision, and a hunger for growth to our kitchen team. What Were Looking For We value cooks who: • Have prior kitchen experience (preferred)., • Are self-starters with strong knife skills, prep knowledge, and sanitation practices., • Excel in a fast-paced environment while staying organized and detail-oriented., • Thrive on teamwork and demonstrate professionalism with a positive attitude. Requirements: • Flexibility to work holidays., • Reliable schedule adaptability. Why Join Us? At La Provence, we believe in investing in our teams success and well-being. When you join, youll enjoy: • Competitive Wages: Based on experience., • Delicious Perks: Free meals during shifts and a 50% discount on dine-in food and non-alcoholic beverages for you and up to three guests at all La Provence and Petite Provence locations., • Health Benefits: Affordable medical, dental, vision, and supplementary coverage50% company-paid for the Providence Base Plan., • Time Off: Paid time off, capping at 120 hours per year after five years., • Retirement Savings: 401(k) plan with a 4% company match after meeting eligibility requirements. Why La Provence? La Provence and Petite Provence have been culinary staples in the Portland area for over 20 years. From our humble beginnings as a single location to becoming a thriving restaurant group with locations in Beaverton, Hillsboro, Lake Oswego, SE Portland, NE Portland, and Washington. Were proud of our heritage and ambitious about the future. We offer a welcoming culture, opportunities for growth, and a supportive team environment. Your success is our success! Ready to Cook Up Your Next Adventure? If this sounds like the perfect opportunity for you, apply today! Visit us online to submit your application or stop by one of our locations to meet the chef (please avoid peak meal times). Come be part of the La Provence family and help us continue creating exceptional dining experiences for our community. We cant wait to meet you! *We use E-Verify to confirm employment eligibility status.

Job Description Join the Global Leader in Vibe Dining! 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 What You’ll Do As a Sushi Chef at Benihana, you will be responsible for crafting high-quality sushi and sashimi with precision, creativity, and consistency. Your mission is to deliver exceptional sushi dishes while ensuring top-tier presentation, taste, and guest satisfaction. Key Responsibilities • Prepare and execute all sushi, sashimi, and maki rolls according to Benihana’s high standards, • Maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation, • Ensure consistency in knife cuts, portioning, and plating for all sushi dishes, • Follow strict food safety, sanitation, and HACCP guidelines for handling raw fish and seafood, • Manage daily mise en place, including ingredient preparation, rice cooking, and sauce production, • Maintain a clean, organized sushi station, ensuring efficiency during high-volume service, • Monitor inventory levels of seafood, produce, and other sushi-related items to ensure freshness, • Work collaboratively with the BOH and FOH teams to ensure a seamless dining experience, • Engage with guests when appropriate, providing sushi recommendations and an interactive experience, • Previous experience as a Sushi Chef or Sushi Cook in a high-volume restaurant, • Expertise in sushi preparation, knife skills, and traditional Japanese techniques, • Ability to multi-task and work efficiently in a fast-paced environment, • Strong attention to detail and commitment to presentation, freshness, and quality, • Understanding of sushi-grade fish handling, food safety, and storage practices, • Willingness to learn new techniques and contribute to menu innovation, • Must be able to stand for extended periods and lift to 50 lbs., • Availability to work nights, weekends, and holidays This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description NOW HIRING / IMMEDIATELY HIRING: LINE COOKS, PREP COOKS & PIZZA COOKS • Get paid after each day worked with our partner Daily Pay!, • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities. After drawing our first pint in 1976, we’ve continued to pull some impressive local and international beers at over 100 locations. We still build our pizzas and taproom fare from scratch - one delicious, fresh ingredient at a time, but the most important ingredient is YOU! Come help craft our made-from-scratch, mouth-watering recipes that provide exceptional dining experiences for our guests! These culinary roles will be responsible for creating all of the dishes on our menu and duties will include preparing and cooking a variety of different dishes. Your commitment to us: • Ensuring the highest quality food is properly executed by adhering to our recipe procedures., • Preparing a variety of food with different methods of preparation and using a variety of tools and equipment., • Following company safety and sanitation policies and procedures., • Must be 18 years of age to operate kitchen equipment, • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens, broiler and pizza oven desired We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As a SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job Description Join the family at Fratelli Pizza Pies! We are a local, pfämily-owned and operated restaurant in Bend’s West Side. Fratelli's is a hand made Neapolitan pizza shop on Galveston. We honor and value our extraordinary team and all the hard work that they do. We are looking for enthusiastic self-starters, seasoned professionals and those developing new talents (we teach), to excel in one of our fast-paced kitchens, while finding a balance between a sense of urgency, attention to detail and a commitment to quality. Our greater team and our vision, require from its members, positive and effective communications, with all hands on deck as we collaborate to build and achieve a “ONE” culture between the front and back of the house. Fratelli: At Fratelli's we are focused on the craft of Neapolitan style pizza. We mix and stretch dough by hand, and offer a unique experience by creating and sourcing extraordinary products from local sources. We also have a delivery vehicle, and are looking for people who want to drive to increase the tips for the night. Qualifications / Experience Required for Line/Pizza Cooks: • A willingness to problem solve, learn new skills and grow with input from our Executive Chef, • An eagerness to work in a positive, collaborative and customer engaged environment, • High level communications skills and a healthy respect for the diversity of others, • A commitment to the highest standards of health code, cleanliness, and safety, • Solid previous kitchen experience is a plus, • Solid knife skills, and solid experience with use and care of commercial kitchen equipment is a plus, • ServSafe® Food Manager Training & Certification is a plus., • Experience with opening a restaurant is a plus., • Experience with sausage making is a plus. General Responsibilities for Line Cooks: • Scheduled scratch kitchen food prep to meet the needs of estimated par levels, • Station prep, working stations, and working hot/cold lines, • Compliance with workspace mapping & portion control, • Daily inventory / par checks for food & supply, • Support with precision & consistent execution (according to recipes), • Deep cleaning, daily care and upkeep of commercial kitchen equipment Physical Requirements: • Ability to work in a standing position for long periods of time (up to 8 hours), with breaks., • Ability to reach, bend, stoop and frequently lift up to 35 lbs and occasionally lift/move 50 lbs., • Ability to work calmly and effectively under pressure. Applicants must be available to work together to cover mornings, evenings, weekends, and holidays (except Christmas Day and Thanksgiving Day). Stay safe and we are looking forward to working with you. Job Type: Full-time Pay: $13.00 - $19.00 per hour DOE

Job DescriptionSalary: $23-$26 (tips included) Join the La Provence Family! Immediate Openings Available! Are you a passionate, self-driven cook eager to showcase your culinary skills in a vibrant and supportive environment? La Provence and Petite Provence are seeking dedicated AM & PM Line/Prep Cooks who bring enthusiasm, precision, and a hunger for growth to our kitchen team. What Were Looking For We value cooks who: • Have prior kitchen experience (preferred)., • Are self-starters with strong knife skills, prep knowledge, and sanitation practices., • Excel in a fast-paced environment while staying organized and detail-oriented., • Thrive on teamwork and demonstrate professionalism with a positive attitude. Requirements: • Flexibility to work holidays., • Reliable schedule adaptability. Why Join Us? At La Provence, we believe in investing in our teams success and well-being. When you join, youll enjoy: • Competitive Wages: Based on experience., • Delicious Perks: Free meals during shifts and a 50% discount on dine-in food and non-alcoholic beverages for you and up to three guests at all La Provence and Petite Provence locations., • Health Benefits: Affordable medical, dental, vision, and supplementary coverage50% company-paid for the Providence Base Plan., • Time Off: Paid time off, capping at 120 hours per year after five years., • Retirement Savings: 401(k) plan with a 4% company match after meeting eligibility requirements. Why La Provence? La Provence and Petite Provence have been culinary staples in the Portland area for over 20 years. From our humble beginnings as a single location to becoming a thriving restaurant group with locations in Beaverton, Hillsboro, Lake Oswego, SE Portland, NE Portland, and Washington. Were proud of our heritage and ambitious about the future. We offer a welcoming culture, opportunities for growth, and a supportive team environment. Your success is our success! Ready to Cook Up Your Next Adventure? If this sounds like the perfect opportunity for you, apply today! Visit us online to submit your application or stop by one of our locations to meet the chef (please avoid peak meal times). Come be part of the La Provence family and help us continue creating exceptional dining experiences for our community. We cant wait to meet you! *We use E-Verify to confirm employment eligibility status.

Job DescriptionSalary: $17-19 base with tips additional Join the La Provence Family! Immediate Openings Available! Are you a passionate, self-driven cook eager to showcase your culinary skills in a vibrant and supportive environment? La Provence and Petite Provence are seeking a dedicated AM Line Cookwho bring enthusiasm, precision, and a hunger for growth to our kitchen team. What Were Looking For We value cooks who: • Have prior kitchen experience (preferred)., • Are self-starters with strong knife skills, prep knowledge, and sanitation practices., • Excel in a fast-paced environment while staying organized and detail-oriented., • Thrive on teamwork and demonstrate professionalism with a positive attitude. Requirements: • Flexibility to work holidays., • Reliable schedule adaptability. Why Join Us? At La Provence, we believe in investing in our teams success and well-being. When you join, youll enjoy: • Competitive Wages: Based on experience., • Delicious Perks: Free meals during shifts and a 50% discount on dine-in food and non-alcoholic beverages for you and up to three guests at all La Provence and Petite Provence locations., • Health Benefits: Affordable medical, dental, vision, and supplementary coverage50% company-paid for the Providence Base Plan., • Time Off: Paid time off, capping at 120 hours per year after five years., • Retirement Savings: 401(k) plan with a 4% company match after meeting eligibility requirements. Why La Provence? La Provence and Petite Provence have been culinary staples in the Portland area for over 20 years. From our humble beginnings as a single location to becoming a thriving restaurant group with locations in Beaverton, Hillsboro, Lake Oswego, SE Portland, NE Portland, and Washington. Were proud of our heritage and ambitious about the future. We offer a welcoming culture, opportunities for growth, and a supportive team environment. Your success is our success! Ready to Cook Up Your Next Adventure? If this sounds like the perfect opportunity for you, apply today! Visit us online to submit your application or stop by one of our locations to meet the chef (please avoid peak meal times). Come be part of the La Provence family and help us continue creating exceptional dining experiences for our community. We cant wait to meet you! *We use E-Verify to confirm employment eligibility status.

Job DescriptionSalary: $23-$26 (tips included) Join the La Provence Family! Immediate Openings Available! Are you a passionate, self-driven cook eager to showcase your culinary skills in a vibrant and supportive environment? La Provence and Petite Provence are seeking dedicated AM & PM Line/Prep Cookswho bring enthusiasm, precision, and a hunger for growth to our kitchen team. What Were Looking For We value cooks who: • Have prior kitchen experience (preferred)., • Are self-starters with strong knife skills, prep knowledge, and sanitation practices., • Excel in a fast-paced environment while staying organized and detail-oriented., • Thrive on teamwork and demonstrate professionalism with a positive attitude. Requirements: • Flexibility to work holidays., • Reliable schedule adaptability. Why Join Us? At La Provence, we believe in investing in our teams success and well-being. When you join, youll enjoy: • Competitive Wages: Based on experience., • Delicious Perks: Free meals during shifts and a 50% discount on dine-in food and non-alcoholic beverages for you and up to three guests at all La Provence and Petite Provence locations., • Health Benefits: Affordable medical, dental, vision, and supplementary coverage50% company-paid for the Providence Base Plan., • Time Off: Paid time off, capping at 120 hours per year after five years., • Retirement Savings: 401(k) plan with a 4% company match after meeting eligibility requirements. Why La Provence? La Provence and Petite Provence have been culinary staples in the Portland area for over 20 years. From our humble beginnings as a single location to becoming a thriving restaurant group with locations in Beaverton, Hillsboro, Lake Oswego, SE Portland, NE Portland, and Washington. Were proud of our heritage and ambitious about the future. We offer a welcoming culture, opportunities for growth, and a supportive team environment. Your success is our success! Ready to Cook Up Your Next Adventure? If this sounds like the perfect opportunity for you, apply today! Visit us online to submit your application or stop by one of our locations to meet the chef (please avoid peak meal times). Come be part of the La Provence family and help us continue creating exceptional dining experiences for our community. We cant wait to meet you! *We use E-Verify to confirm employment eligibility status.

Job Description At Oxford Collection of Hotels, we don’t just provide jobs—we cultivate careers in a culture that values innovation, teamwork, and personal growth. As a rapidly growing and progressive hospitality company, we recognize that our employees are the key to our success. We foster a supportive, inclusive, and dynamic work environment where every team member is empowered to excel. We’re looking for passionate, guest-focused individuals to join our team! Whether you're starting your hospitality career or bringing years of experience, if you thrive in a fast-paced, people-first environment, we’d love to meet you. What We Offer: Competitive pay and performance-based incentives Medical, dental, and vision coverage for peace of mind 401(k) with profit sharing to invest in your future Generous paid time off so you can recharge Exclusive discounts at our properties—because you deserve great getaways, too! Ongoing training, leadership development, and career growth opportunities Ready to be part of something exceptional? Apply today and let’s create memorable guest experiences together! POSITION SUMMARY: A Cook at one of Oxford’s luxury or boutique-style hotels is responsible for preparing consistently high-quality, flavorful, and visually appealing meals that contribute to an exceptional dining experience. This role plays a key part in executing menu items, maintaining proper food handling and preparation practices, and ensuring a clean, organized, and efficient kitchen environment. The Cook plays a key role in striving to meet and exceed Four-Star service standards delivering high-quality service and amenities with strong attention to detail, ensuring excellence in every guest interaction, and consistently exceeding expectations. ESSENTIAL DUTIES & RESPONSIBILITIES: All duties and responsibilities of this position are to be performed with exceptional caring and genuine guest service upholding the Oxford Collection of hotels standards and culture at all times. Food and Beverage Preparation (85%): • Cook, set up and prepare food on the cookline, • Cook and plate meals for restaurant, banquet, and in-room dining service with attention to consistency, portion sizes, temperature, and presentation, • Assist with menu preparation and execution, including seasonal specials and banquet menus, • Assist with food service throughout banquet functions as needed ensure quality of service and product, • Clean kitchen and restaurant as needed, including washing dishes in the absence of a dishwasher, sanitize all food-contact areas multiple times throughout the day, • Assist with ordering of food, receive food and supply shipments, • Wash dishes as needed in the absence of a dishwasher. Guest Relations (10%): • Always provide a high level of customer service, taking time with our guests to ensure every aspect of their stay is up to expectations, • Interact with front of the house employees as to changes and requests of guests, • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests, • Communicate effectively with all hotel staff to ensure smooth delivery of services, • Complete a daily activity log with pertinent shift information for co-workers and leadership team, • Assist other departments with work as time permits, • Coordinate with front desk, maintenance staff, Chef and Beverage Manager and General Manager on things requiring attention., • Adhere to attendance policies and maintain regular availability for scheduled shifts CORE SKILLS AND VALUES • Company Character – Supports company vision and values, • Customer Service – Understands and meets the needs of customers, • Professional Appearance - Presents a professional and polished look, • Results Focused – Consistently delivers results, • Stress Management – Exhibits self-awareness and self-control in pressure situations, • High School Diploma or GED preferred, • 2+ years Previous culinary experience preferred, • Food handler’s license and liquor server permits as required by state law, • Proof of eligibility to work in the United States, • Reliable transportation to and from work, • Ability to work a flexible schedule including evening, weekends and holidays, • Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently, • Must be able to list 50 pounds occasionally and often exert up to 20 pounds of force to push, pull, carry, lift or otherwise move objects, • Must be able to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces on an occasional basis, • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat) All offers are contingent on pre-employment screening.

Job Description • We are hiring immediately for full time PREP COOK positions., • Location: Pacific University - 2043 College Way, Forest Grove, OR 97116. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, 6:00 am to 2:30 pm. More details upon interview., • Requirement: Previous cold prep, deli bar, and salad bar experience is preferred. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1468286. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]]

Job DescriptionSalary: $23-$26 (tips included) Join the La Provence Family! Immediate Openings Available! Are you a passionate, self-driven cook eager to showcase your culinary skills in a vibrant and supportive environment? La Provence and Petite Provence are seeking dedicated AM & PM Line/Prep Cooks who bring enthusiasm, precision, and a hunger for growth to our kitchen team. What Were Looking For We value cooks who: • Have prior kitchen experience (preferred)., • Are self-starters with strong knife skills, prep knowledge, and sanitation practices., • Excel in a fast-paced environment while staying organized and detail-oriented., • Thrive on teamwork and demonstrate professionalism with a positive attitude. Requirements: • Flexibility to work holidays., • Reliable schedule adaptability. Why Join Us? At La Provence, we believe in investing in our teams success and well-being. When you join, youll enjoy: • Competitive Wages: Based on experience., • Delicious Perks: Free meals during shifts and a 50% discount on dine-in food and non-alcoholic beverages for you and up to three guests at all La Provence and Petite Provence locations., • Health Benefits: Affordable medical, dental, vision, and supplementary coverage50% company-paid for the Providence Base Plan., • Time Off: Paid time off, capping at 120 hours per year after five years., • Retirement Savings: 401(k) plan with a 4% company match after meeting eligibility requirements. Why La Provence? La Provence and Petite Provence have been culinary staples in the Portland area for over 20 years. From our humble beginnings as a single location to becoming a thriving restaurant group with locations in Beaverton, Hillsboro, Lake Oswego, SE Portland, NE Portland, and Washington. Were proud of our heritage and ambitious about the future. We offer a welcoming culture, opportunities for growth, and a supportive team environment. Your success is our success! Ready to Cook Up Your Next Adventure? If this sounds like the perfect opportunity for you, apply today! Visit us online to submit your application or stop by one of our locations to meet the chef (please avoid peak meal times). Come be part of the La Provence family and help us continue creating exceptional dining experiences for our community. We cant wait to meet you! *We use E-Verify to confirm employment eligibility status.

Job DescriptionBenefits: • Flexible Scheduling, • Competitive Compensation 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 regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job DescriptionSalary: $17-19/hr + add'l $5-6/hr tip pool BLOSSOMING LOTUS CAF & JUICE BAR Position: Lead Line/Prep Cook Division/Department:Cafe Reporting Relationship:Operations Compensation Structure: $17-19/hr + Add'l $5-6/hr tip pool Please do not apply unless you have a sense of purpose around plant-based food. We are lookingresponsibleand reliableteam members who are passionate about plant-based foodand view food as medicine. Youpossess attention to detail and quality, are organized, customer-oriented and truly find joy in nourishing others with clean, healthy, food made with love. Thisposition would also require experience inpreparing and plating entrees, preparing juices and smoothies,openingand closing the caf,keeping the seating area sanitized and organized and positive interactions with customers. Position Brief: Blossoming Lotus is seeking an experienced Prep Chef/Line Cook 'ninja' who is looking for a smaller, clean kitchen to manage at our caf inside Root Whole Body in NW Portland. This person understands all aspects of kitchen management, possesses attention to detail, food safety and quality, can organize ordering, batch prep and staff training to assemble (including light cooking) plant-based entrees with speed and presentation finesse. This position requires cooking and food ordering experience, food cost management, resource/waste management and inventory, and menu management. Primary Job Responsibilities: Quality Food & Beverage Preparation per Specifications Batch prep cooking duties for menu: soups, curries, sauces, dressings, raw and cooked entre elements. Prepping produce for various food and juice menu items Timely preparation and expo of customer orders Timely preparation and packaging of catering orders, corporate lunch on specified days Consistency of plating, portion control and presentation Writing specifications for any new menu items to train 3-4 caf team members Coordination with Cafe Manager on food ordering and all quality control when receiving; inventory management, label and stock all ingredients in an organized and accessible manner Protect food quality, presentation and costing control guidelines Hire, manage or train staff as needed to achieve highest level of sanitization and compliance Food Safety, Cleanliness and Quality Highest level of cleanliness and organization at the front counter, back kitchen and customer seating area maintain our cafs health inspection score of 100 Comply with sanitation guidelines Maintain clean and orderly kitchen by washing dishes and sanitizing surfaces Maintain clean and uncluttered prep area and customer seating area Maintain cleaning and maintenance of all kitchen equipment on a monthly or quarterly basis Ensure all food, beverage and supplies are stored properly and properly inventoried Requirements: 3-5 years kitchen prep or line experience Great training ability, communication and problem-solving skills Ability to consistently deliver quality in a timely manner Computer savvy (Word, Excel, Office); working knowledge of POS programs Qualifications: 3-5 years prep chef, line cook or kitchen management experience Strong knowledge in kitchen safety compliance Passion for our mission of healthy, food as medicine menu Problem solving capabilities and calm demeanor Communication and organizational skills Ability to stand on your feet for several hours Ability to lift at least 30 lbs Pay range: $17.00 - $19.00 (DOE) + Tips (addl $5-6/hr) Availability: We are open Daily from 9am-6pm.

Job DescriptionJOB DESCRIPTION Job Title: Cook Supervisor: Executive ChefFLSA Status: Hourly, non -exempt Date Approved: September 2021 OVERALL JOB PURPOSE To prepare nutritious, appetizing, and attractive meals, while working as a team with other Food Services members to provide smooth, efficient and safe operation of the kitchen area. All policies and procedures of Sunshine Retirement must be followed, including menus and portion-control requirements. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • High school graduate or equivalent, • Must be 18 years of age, • Culinary Arts Degree or two (2) years’ experience in institutional or full-service restaurant cooking preferred, • Ability to read and prepare recipes, in careful detail, as provided by Sunshine Retirement Living, • Knowledge of and ability to comply with Food Service sanitation practices, • Ability to courteously work with staff and residents in resolving food service problems, • Demonstrated ability to communicate effectively in English, both verbally and in writing, with residents and staff, • Ability to work with little supervision and maintain a high level of performance and customer service, • Meets state related requirements (as applicable for position), • Ability to work in a team setting and be a team player, • Maintain a positive, respectful, and professional approach with coworkers and residents, • Ability to keep all business and operations information confidential, • Possess excellent customer service and organizational skills, • Ability to work under time constraints and meet department deadlines, • Ability to follow and adhere to policies, procedures and standards, • Satisfactorily pass Sunshine’s and state regulated criminal record clearance, health screening and TB clearance (if applicable) ESSENTIAL JOB DUTIES AND RESPONSIBILITIES • Review menus and daily food production worksheets for instructions, • Prepare meals following Sunshine Retirement menus and recipes, • Practice Sunshine portion-control standards, • Follow safe food-handling and storage procedures, • Ensure that food, supplies, and appropriate personnel are available for the meal planned, • Serve nutritious food, attractively garnished in a punctual manner, • Follow procedures for covering, labeling, dating, and storing food and complete leftover logs, • Ensure temperature logs are completed at the required time (Cooler, Freezer, Production sheets, and Dishwasher), • Oversee food services staff in absence of the Community Executive Chef or Sous Chef, • Follow Sunshine Retirement sanitation standards by effectively cleaning while working, including the preparation, and serving areas, pots and pans, kitchen surfaces, walls and floors using appropriated cleaning schedules and charts, • Focus on resident satisfaction and resolve any food-complaint issues as needed, • Assist with the set-up of special functions, • Performs other duties as assigned by supervisor, • May be assigned to any other job functions in the community on a relief basisOTHER JOB DUTIES AND RESPONSIBILITIES, • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others, • Meet the assigned work requirements of the job. Regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to all company policies, procedures, and standards, • Follow specified procedures regarding the handling of contaminated material encountered in accidents or injuries on the Community premises, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed), • Maintains current food handlers permit and other certifications as necessary to fulfill state regulations, including minimum annual education requirements to maintain active certification, • This position may have supervisory responsibilities in the absence of the Executive Chef PHYSICAL REQUIREMENTS Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand √ Walk √ Sit √ Pushing, pulling and/or reaching √ Grasping and fine manipulation √ Climb or balance √ Stoop, kneel, crouch, or crawl √ Talk or hear √ Taste or smell √ Lifts Weight or Exerts Force 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Up to 10 pounds Up to 25 pounds Up to 50 pounds √ Up to 100 pounds √ More than 100 pounds The Community reserves the right to revise the duties set forth in this job description at its discretion.

Job Description Location: Portland State University • We are hiring immediately for part time CONCESSIONS WORKER positions., • Address: Portland State University - 1825 South West Broadway, Portland, OR 97201. Note: online applications accepted only., • Schedule: Part time schedule. Days and hours may vary as determined by event schedule. More details upon interview., • Requirement: Previous concessions experience is preferred, but not required. This customer service role will support concessions by taking orders and processing payment via cash register, and some food service., • Pay Range: $16.30 per hour to $17.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1459978. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description • We are hiring immediately for a CHEF, SUSHI (FULL TIME) position., • Location: Intel JF3 Cafe 2501 NW 229th Ave, Hillsboro, OR 97124 Note: online applications accepted only., • Schedule: Full Time; Monday thru Friday. Discuss shift details in interview!, • Pay Rate: $22.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1434107. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Prepares and presents sushi and related food products to customers. Essential Duties and Responsibilities: • Offer a unique combination of restaurant, catering and special event experience to customers., • Demonstrates high-level knife skills and special skills associated with sushi prep, production and presentation., • Stores foods in designated areas following corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of all equipment, supplies and utensils within work area; cleans workstation thoroughly before leaving the area; keeps display equipment clean and free of debris during meal service to assure compliance with all sanitation, ServSafe, safety, OSHA, production and merchandising requirements., • Interacts with customers to enhance dining experience; demonstrates a complete understanding of daily menu items and is able to accurately explain them to customers and associates., • Keeps up with peak production and service hours. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1434107 [[req_classification]]

At the Disneyland® Resort, our culinary and pastry teams are more than chefs—they're artists, visionaries, and storytellers. Join us at Napa Rose, our award-winning fine dining restaurant located inside Disney’s Grand Californian Hotel & Spa, where exceptional ingredients and imaginative cuisine come together to create unforgettable dining experiences. Napa Rose will unveil a bold new menu and a stunningly reimagined space, continuing its legacy of redefining fine dining in California. With this exciting transformation planned to reopen in early 2026, now is the perfect time to become part of something extraordinary! Working at Napa Rose offers unparalleled opportunities for professional growth. Collaborate with world-renowned chefs, including Disney Culinary Director, Andrew Sutton, and Executive Chef, Clint Chin, in a dynamic, high-volume environment that celebrates innovation and excellence. If you're passionate about fine dining culinary arts and ready to bring magic to every plate, we invite you to apply for these opportunities at Napa Rose: Hourly Opportunities may include: • Dinner Cook, • Specialty Cook Basic Qualifications : • You must be at least 18 years of age to be considered for these roles, • Passion for Culinary and delighting our Guests with food!, • Minimum of 2 years of experience in culinary field with a focus on high volume production, • Culinary education degree or equivalent experience required with less than 2 years of experience in culinary field, • Proficient knife skills, • Proven knowledge of culinary techniques and terminology, • Proven ability to read and understand recipes, • Organizational skills, • Ability to multitask and adapt to production requirements in a fast-paced team environment, • Speed, accuracy, and efficiency are required and ability to work well under pressure, • Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays, and special events Preferred Education : • Vocation School training or High School certification, • Culinary Education Degree, Certification from CIA, or equivalent, • Basic wine knowledge Additional Information : SCHEDULE AVAILABILITY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays, and special events. SUBMITTING YOUR APPLICATION After clicking “Apply Now” below, the employment application will open in a new window. Please complete ALL pages of the application by clicking “Next” on each page, then “Submit” on the final page. Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click ___Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click Keyword: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles This posting is seeking candidates to fill multiple roles in California. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: ___. • The pay rate for this Fine Dining Dinner Cook role is $28.00 per hour., • The pay rate for this Fine Dining Specialty Cook role is $30.00 per hour.

Job Description House Director About Alpha Omicron Pi Alpha Omicron Pi Fraternity (AOII) has been a pillar in the Fraternity/Sorority Life community since its founding date of January 2, 1897, at Barnard College. Since that date AOII has established chapters on over 200 college campuses across the United States and Canada and initiated more than 211,000 members. AOII believes Inspiring Ambition begins when one can bring one’s full self to the organization, without regard to BIPOC, LGBTQ+, national origin, religion, disability, Veteran status, age, or any other class or characteristic protected by applicable law. This is done through ensuring a diverse, equitable and inclusive environment which creates a culture of care allowing our staff, members, and volunteers to celebrate unique perspectives and experiences. As members of the AOII staff team we strive to Inspire Ambition by operating simultaneously with our Culture Principles through the guidance of the AOII Ends. Culture Principles: AOII Ends: Accountability & Ownership Ambition Collaboration Diversity, Equity & Inclusion Engagement Leadership Innovation Sense of Belonging Open & Honest Communication Service Why a House Director with AOII As a House Director (HD) with AOII, you will be a vital member of the AOII Properties team. You will be responsible for overseeing day-to-day operations of the facility, including personnel management (when applicable) and coordination of on-site vendors and service providers. The primary focus of the HD is to manage and maintain a safe and secure facility following the procedures and policies set forth by AOII Properties while living in the house and maintaining an established schedule. While it is expected that a HD cooperate in promoting the welfare of AOII’s collegiate chapter members, it is not the responsibility of the HD to act as a disciplinarian or be involved with the internal operations of the collegiate chapter. Reports to: • Ensure facility meets all fire, safety, and health department requirements, • Independently track and maintain required recordkeeping and reports, or as requested by AOII Properties, • Ensure the facility is diligently maintained in such a way that the safety and well-being of members is protected, • Protect and support the positive reputation of Alpha Omicron Pi Fraternity, including individual members, the chapter, all volunteers and staff on the University campus and community, • Maintain confidentiality of all AOII information, business, and member practices, • Regularly communicate with local chapter leaders, local volunteers, and direct supervisor (Assistant Director of Properties or Associate Director of Properties), • Communicate house maintenance issues to the Assistant Director of Property Management, • Collaborate with food service provider, including the chef, regional and campus managers, and other kitchen staff members on personnel matters as well as schedules, • Communicate any unusual trends and/or problems within the chapter to the Director of Chapter Property Advisor and the Assistant Director of Properties, • Coordinate vendor and service provider on-site visits, • Enforce and abide by campus, Fraternity and chapter policies and rules, • Support and maintain a living-learning environment within the chapter house, • Active listening and problem-solving skills, • Strong interpersonal skills, including the ability to easily engage others in positive dialogue one-on-one or in a group setting, and at many different levels, • High-level of emotional intelligence, • Skills at prioritizing duties, working under time constraints, handling multiple tasks, and ability to direct others to execute shared plans and goals, • Strong written and verbal communication skills, • Ability to maintain confidentiality, • Ability to think and act independently and the ability to work individually or as a member of a team, • In-house living at chapter house, • Ability to effectively read, write, and speak the English language, • Physical mobility and dexterity to move files, operate general office equipment (telephone, fax, copier, computer, etc.) and maneuver flights of stairs, • Ability to lift up to 30 pounds, • Proficient in the Microsoft Office Suite (Word, Excel, PowerPoint and Outlook) and/or Google Suite, • High School diploma required, • In-house living at chapter house with private living quarters, utilities and meals provided throughout the academic year (should there be a food service on-site), • Present at facility including overnights, 7 nights per week (substitute House Director may be utilized if previously approved by Assistant Director of Properties) and/or on call, as requested The job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. AOII is a proud equal opportunity employer. All qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected Veteran status, age, or any other characteristic protected by applicable law. Reasonable accommodations are available.

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting ___ LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Job Description • We are hiring immediately for full time CASHIER/FOOD SERVICE WORKER positions., • Location: Hillsboro - 2501 Northeast Century Boulevard. Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 6:00 am - 2:30 pm. Hours may vary, based on business needs. Further details upon interview., • Pay Range: $17.00 per hour to $19.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1463622. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1463622 [[req_classification]]

Job Description Tetherow Resort is hiring a Front of House Food & Beverage Leader Relocation available Why Tetherow? At Tetherow Resort we have a unique opportunity for you to lead a talented and versatile team and take our F&B operations to a new level. As the Front of House (FOH) F&B Manager you will oversee all resort front-of-house outlet and banquet operations. We take pride in providing a beautiful environment with great benefits and perks, where our team members can learn, grow, and thrive. We invite you to explore a career with us and join in the fun! Who you are… You are an experienced F&B professional with a passion for creating an exceptional guest experience. You understand the varied dynamics and requirements of successfully managing food and beverage operations and have a proven track record as a collaborative and skilled people manager and leader. • You have multi-year progressive leadership experience overseeing all aspects of F&B front-of-house operations; prior resort/hospitality specific experience strongly preferred, • Have a proven ability to successfully lead, inspire, develop and motivate diverse teams, • You are strategic, analytical and have solid business acumen, • Have budget development and management experience, understanding of accounting and cost control procedures, service standards, purchasing, inventory, compliance, safety and recordkeeping requirements, • Have unparallel flexibility, stellar organizational skills, creativity, detail orientation and follow-through, • You have been successful and thrive in a fast-paced environment, • Have exemplary communication and listening skills, excellent interpersonal abilities and conflict resolution skills, • Have a demonstrated ability to work well as a leader and a member of a team; ability to communicate effectively with all position levels within an organization, • Have the ability to work a varied schedule, which may include early mornings, evenings, weekends, holidays and extended hours as business needs dictate, • Oversee daily front-of-house operations for banquets and six outlets, including fine dining, and work closely with the Executive Chef to ensure the success of the entire resort F&B operations, • Set expectations, train and hold F&B FOH teams accountable for demonstrating desired service behaviors, • Establish challenging, realistic, and obtainable goals to guide FOH operations and performance, • Monitor the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed, • Lead all front of house F&B team members, including hosts, servers, bartenders, supervisors and managers, • Regularly review and evaluate the degree of customer satisfaction in F&B, including banquet service; recommends new operating and marketing policies as necessary, • Facilitate the adequate scheduling and supervision of all F&B FOH team members, with optimal management coverage from opening to close of daily operations, • Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation, and driving necessary change, • Respond to member/guest inquiries and effectively resolve any issues, • Oversee the recruitment, training, development and career progression of FOH F&B team members and manage retention efforts, • Represent Tetherow Resort in a professional and exemplary, brand-centric manner, leading an engaged and motivated team to offer a phenomenal experience to our members and guests, • Medical, dental and vision insurance coverage for eligible employees, • 401(k) plan with Company match, • Bonus eligibility, • Paid time off, • Golf privileges, • Discounts at Tetherow restaurants & Golf Shop, • Work within minutes of downtown Bend in one of the most beautiful settings in Central Oregon! What are you waiting for? Click here, apply and join the team: