Chef jobs in Providence, Rhode IslandCrear alertas

Job Description We are seeking an Assistant Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Sautee and expediting experience, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionWe are a family-run full service Italian/American restaurant.We are a family-run full service Italian/American restaurant.

The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. ? Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. ? Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage ? Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. ? Ensure cleanliness and high sanitation standards are maintained at all times ? Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Two to three years? experience in a related culinary position ? Candidate will possess two to three years of post-high school education, preferably a culinary degree ? Advanced knowledge of the principles and practices within the food profession ? Experiential knowledge required for management of people and/or problems ? Excellent oral, reading, and written communication skills ? Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. 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 ___.

The opportunity Delaware North’s Patina Group is hiring an Executive Sous Chef to join our team at Banners Kitchen and Tap in Boston, Massachusetts. As an Executive Sous Chef, you will oversee high-volume kitchen operations, ensuring exceptional food quality, presentation, and innovative menu development. This role calls for a dynamic leader who can inspire and develop the culinary team, collaborate across departments, and maintain an organized, efficient, and sanitary workspace. The ideal candidate will have previous steakhouse experience, a strong background in Food & Beverage operations, and a passion for food and drink that elevates the guest experience. If you are committed to culinary excellence, creativity, and delivering an unforgettable dining experience, we encourage you to apply. Pay Minimum – Anticipated Maximum Base Salary: $65,300 - $88,200 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation, • Showcase culinary expertise and refined cooking technique, style, and taste, • Hire, train, and mentor team members, creating a cohesive work environment, • Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you • Minimum of 3-5 years of previous culinary management experience in a quality high-volume food and beverage operation, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team, • Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation, • Proficient computer skills, including Word and Excel, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications, • Capacity to work a flexible schedule to accommodate business levels Shift details Days Evenings Holidays Weekends OT as needed Who we are Delaware North is a leader in food service management, operating some of the busiest and most famous kitchens in the world. This is no exception when it comes to serving up exquisite cuisines and unforgettable dining experiences in the Boston Hub area including locations such as Banners Kitchen & Tap, Momosan, and the Boston Hub Food Hall. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $65,300 - $88,200 / year

The Director of Culinary will provide oversight of all culinary production actions within Residential and work closely in collaboration with the Director of Retail Operations in Retail dining. The Director of Culinary is responsible for the overall success of the food service operation, adhering to Brown Dining Services' culture and guidelines, the Health Department's regulations, and Brown Dining Services standards and expectations of food quality, freshness, and presentation. In this position, the Director of Culinary Operations is responsible for overseeing the sanitation and safety of the kitchen facilities while ensuring that all kitchen employees produce pleasant, aesthetically appealing, and nutritious food, while meeting financial budgetary goals. The selected candidate will provide oversight and direction regarding menu planning, food specifications and procurement, culinary staffing, and scheduling. This position is problem-solving professionally, rapidly, and fairly, as well as maintaining and teaching a good work ethic, while supporting the other Directors, and developing a sense of teamwork and cooperation within the team. The Director of Culinary Operations will directly oversee a staff of three, comprised of (2) Assistant Culinary Directors and (1) Bake Shop Manager, as well as indirectly oversee a culinary production staff of approximately 60 union employees represented by USAW-RI. The Director of Culinary Operations will report directly to the Vice President of Dining Programs. Qualifications: + Bachelor's degree in culinary, food service management, or related, or equivalent combination of education and culinary experience + 7 to 10 years' related experience with 5 years of experience effectively managing a culinary staff. + RI Food Safety Manager Certification or equivalency required. + Certified Executive Chef (CEC) title by the American Culinary Federation (ACF) preferred. + Production experience in a higher ed environment preferred. + Experience working with union staff preferred. + Experience with fine dining and/or high-end catering preferred. + Excellent knowledge of BOH systems, ordering, and inventory. + Demonstrated culinary flair, sophisticated palate, and knowledge of current culinary trends required. + Leadership skills with the ability to develop programs and lead initiatives. + Effectiveness as a change agent, with the ability to think strategically, to turn innovative ideas and approaches into executable programs, and lead a diverse staff through ongoing changes in organization, processes, procedures, and technologies. + Demonstrated ability to develop and implement strategies, plans and budgets in a complex, fast changing environment. + Demonstrate ability to communicate effectively both verbally and in writing, and the ability to establish a cooperative work environment and create strong collaborative relationships with key stakeholders across the university with confidence and diplomacy. + Strong interpersonal and communication skills, and the ability to work effectively with a wide range of constituencies in a complex and diverse community. + Strong system skills including Microsoft Office, database and resources planning systems. Job Competencies: + Provide leadership to the Culinary Management Staff in Residential and Retail operations on all culinary production related actions. + Meet departmental standards and assure a high degree of customer satisfaction. + Responsible for achieving positive working relationships with all levels of managers, union employees, and student customers. + Works with other department team members in implementing departmental goals and objectives. + Plays leadership role in assuring customer satisfaction; actively participates in customer focus groups and regularly interacts with the customer base. + Establish and maintain effective working relationships with campus community and private industry. + Works on projects as assigned by the Director of Culinary Operations and Vice President of Dining Programs. + Manage culinary production. with a focus on leadership, menu, and service level development. + Work in collaboration with The Residential Dining and Catering Directors to establish and review direction and programing. + Be proficient in current culinary techniques and trends and apply same throughout the menu development process. + Monitor post-costs to ensure proper forecasting results. + Ensure adherence to all protocols and requirements related to CBORD FSS (Food Service Software). + Develop and implement sanitation and safety training programs based on RI Food Code, OSHA, and ADA regulations. + Primary contact for the RI Department of Health inspections + Work with culinary managers to ensure employees are trained in proper production techniques that maximize efficiency, minimize waste, and meet all standards of quality and food safety. + Work with culinary managers to ensure time and temperature logs are completed accurately and promptly. + Monitor and enforce standards of safety and sanitation. + Oversee cleaning and maintenance programs. + Develop and/or modify cleaning schedules as needed and ensure enforcement. + Provide support with candidate selection of culinary staff for union positions. + Provide leadership and oversight into the culinary production operations. + Provide support/supervision of program with respect to the process, planning, staffing and culinary requirements. + Ensure that all training standards are met and documented for new hires and all new training programs implemented. + Complete performance appraisals for all direct reports and collaborate on performance appraisals for indirect union culinary staff.

Job Summary We are seeking a talented Chef to join our team. Previous experience as a chef or cook.

As Chef De Partie you will have a hands on approach, along with the Junior Sous Chef and Chef de Cuisine, to ensure all food items are prepared to the highest standards in flavor and presentation. You will report to the Sous Chef. Lead Commis Chefs and Demi CDP's.

As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. Certified working Chef or equivalent degree in Culinary Arts.

Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie. Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard. Delegate, monitor and review the Chefs operational responsibilities.

Job Summary We are seeking a talented Chef to join our team. Previous experience as a chef or cook.

As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. Provide performance feedback of entire te

Urgent Opportunity: Highly Skilled Sous Chef Needed!. Assist the Executive Chef in menu planning and food preparation.

Perform any other duties as assigned by the Head Chef. F Green Airport is seeking a skilled and experienced Chef De Partie to join our team!!. Prepare and cook menu items as directed by the Head Chef.

A Healthier Future Starts With You!.As a Kitchen Lead, you'll be an ambassador for our mission: building healthier communities by connecting people to real food.You're the backbone of our hot food preparationensuring every guest receives high-quality, properly cooked, and well-presented food through

A Healthier Future Starts With You!.As a Kitchen Lead, you'll be an ambassador for our mission: building healthier communities by connecting people to real food.You're the backbone of our hot food preparationensuring every guest receives high-quality, properly cooked, and well-presented food through

Gecko Hospitality - JobID: Jec253bc9adcb48f9a92007bbf48ea736-1 [Kitchen Supervisor / Cook] As an Executive Chef at Gecko Hospitality, you'll: Lead culinary operations, ensuring high-quality food standards and innovative menu development; Oversee kitchen staff, providing training and maintaining a po

Gecko Hospitality - JobID: J6a835c96342e445ebb09b86ea7169b37-1 [Kitchen Supervisor / Cook] As a Sushi Chef at Gecko Hospitality, you'll: Prepare high-quality sushi dishes with precision and creativity; Manage kitchen operations and ensure food safety standards; Train and supervise kitchen staff to m

Join a respected restaurant group known for comfort food, innovative menus, and a welcoming, community-focused atmosphere. This is an exciting opportunity for an experienced hospitality leader to drive operational excellence and be the face of a beloved local gathering place. You’ll enjoy meaningful impact, supportive leadership, and the chance to build strong community ties. Chef / General Manager Benefits & Compensation • Competitive base salary of $85,000 plus performance-based bonuses, • Comprehensive health, dental, and vision insurance, • 401(k) with company match, • Generous paid time off (vacation, sick leave, paid holidays), • Paid parental leave and life insurance, • Professional development, leadership training, and tuition reimbursement, • Employee discounts and flexible scheduling Chef / General Manager Requirements & Qualifications • At least 5 years of leadership experience in the hospitality industry (general manager, executive chef, assistant manager, or similar roles), • Demonstrated ability to drive financial results and elevate guest experiences in a busy restaurant environment, • Strong operational skills, including P&L management, scheduling, and inventory, • Self-starter and collaborative leader, visible and approachable in the restaurant and community, • Flexible availability including nights, weekends, and holidays, • Bachelor’s degree in Hospitality Management, Business, or related field preferred Chef / General Manager Preferred Background & Skills • Previous experience working in or building community partnerships, • Passion for blending tradition with creative, guest-focused innovation, • Strong communication and team-building skills Chef / General Manager Day-to-Day Responsibilities • Oversee all restaurant operations, including staffing, inventory management, budgeting, menu, and financial performance, • Hire, train, and motivate a diverse, high-performing team, fostering a positive, inclusive culture, • Ensure an outstanding guest experience through consistently high standards for food, service, and hospitality, • Drive sales growth and profitability through creative promotions and community engagement, • Maintain a visible, hands-on presence on the floor and participate in local events to build the restaurant’s reputation, • Lead by example, embracing change and continuous improvement while ensuring health, safety, and regulatory compliance If you’re a passionate hospitality professional eager to make a difference in your workplace and community, this is the role for you.

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

Job DescriptionCostantino’s Venda Bar and Ristorante Job title: Head Chef Work Location: SAC Costantino’s Venda Ristorante. 265 Atwells Ave. Providence R.I. 02920 Division/Department: Kitchen Reports to: Owner ■ Full-time ■ Exempt Essential Duties and Responsibilities: The Head Chef is responsible for overall kitchen management. The chef is involved in all aspects of the kitchen including the food, the employees, the kitchen equipment, and overall cleanliness. Those responsibilities include: • Menu planning and cost controls, • Hiring, scheduling, firing of cooks, dishwashers and maintenance employees, • Coordinate daily work responsibilities for the kitchen staff, • Maintain equipment and keep it in good working order, • Follow and create recipes, • Maintain inventories and do ordering for food, chemicals and paper goods, • Oversee overall kitchen and basement cleanliness and sanitation A Chef’s past experience and education should combine to show dedication to culinary arts. Although a culinary degree is a great addition to a resume, it is not the most important. Great past experience and dedication to continual learning goes a long way. Some examples of great chef traits include : • At least 5 years experience as Head Chef in a comparable restaurant, • A refined palate, • Knowledge of the culinary classics. Preferably Italian classic dishes, • Excellent verbal and non verbal communication skills., • Dedication to one’s craft. Continuously striving to be better, • Must be able to work under pressure, while maintaining a positive attitude and provide leadership, • Associate degree in culinary arts preferred but not necessary

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance JOB OVERVIEW: Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • 0 to 2 years experience as a Line cook at a 4/5 star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers, and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to provide legible communication, • Sanitation certificate. (Preferred), • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organize, and follow through., • Ability to be a clear thinker, remain calm, and resolve problems using good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line., • Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions., • Ability to work with all products and ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to operate, clean, and maintain all equipment required in job functions., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to perform job functions with minimal supervision., • Maintain and strictly abide by state sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance., • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table, and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures., • Complete opening duties:, • Set up the workstation with required tools, equipment, and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift., • Start prep work on items needed for the particular menu of the day., • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service., • Continue prep work after the meal period for the next meal service., • Check the printer at the workstation; ensure that it is in working order and that there is enough paper available for the shift., • Prepare all menu items following recipes and yield guides, according to department standards., • Inform the Sous Chef of any shortages before the item runs out., • Inform F&B service staff of 86'd items and the number of available menu specials throughout the meal period., • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests., • Inform the Head Cook of any excess items that can be used in daily specials or elsewhere., • Maintain proper storage procedures as specified by the Health Department and restaurant requirements., • Minimize waste and maintain controls to attain forecasted food costs., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist Stewards in order to make clean-up a more efficient process., • Review the status of work and follow-up actions required with the Head Cook before leaving., • Successful completion of the Restaurant training/certification process., • Breakdown workstation and complete closing duties according to department standards:, • All food items to the proper storage areas., • Rotate all returned products., • Wrap, cover, label, and date all items being put away., • Straighten up and organize all storage areas., • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves., • Return all unused and clean utensils/equipment to the specified locations., • Ice down hot items from the steam table, so they cool quickly., • Turn off all equipment not needed for the next shift., • Assist with inventories as scheduled., • Assist in plating up Banquet hot meals as assigned., • Follow maintenance program and cleaning schedule., • Perform duties in other areas of the kitchen as assigned., • Work at off-premise functions., • Research new menu items., • Attend designated meetings (Line-up, monthly meeting, general session, etc.)., • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grove Bay Concessions is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job Description • We are hiring immediately for an on call CASHIER/FOOD SERVICE WORKER position., • Location: Seekonk Public Schools - 261 Arcade Avenue, Seekonk, Massachusetts 02771. Note: online applications accepted only., • Schedule: On call; Monday through Friday, 9:00 am to 1:30 pm. More details upon interview., • Requirement: Prior kitchen experience is preferred., • Fixed Pay Rate: $15.75 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1478218. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.

Job Description • We are hiring immediately for full time CASHIER/FOOD SERVICE WORKER positions., • Location: Citizens - 1 Citizens Bank Way, Johnston, Rhode Island 02919. Note: online applications accepted only., • Schedule: Full time; Monday through Friday, 6:00 am to 2:30 pm. More details upon interview., • Requirement: Prior food service experience is preferred., • Pay Range: $20.00 per hour to $22.00 per hour. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1495563. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, 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 or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job DescriptionDescription: Department: Food Services and Chef Reports To: Food Service Director Status: Non-exempt Hours: Full Time & Part Time shifts including weekends Job Summary: Responsible for the preparation and cooking of food in the community. Ensure that all meals are prepared and presented according to HallKeen Assisted Living Communities standards. Duties and Responsibilities: The following essential functions are the fundamental job duties of the position to be completed with or without appropriate reasonable accommodation. • Provide a high level of customer service and promote a restaurant style dining atmosphere., • Work closely with the food service director to keep residents satisfied with food and dining programs., • Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times., • Responsible for the opening and/or closing of the kitchen., • Adhere to cleaning schedules as assigned., • Ensures that all food is received, stored, and prepared according to company standards., • Estimate daily or weekly needs of food and supplies and communicates needs to food service director., • Participate in preparing and cooking meals according to established recipes and approved menus., • Document temperatures of food prior to service, refrigeration and freezer temperatures., • Keep kitchen floors clean (sweeps and mops) and trash emptied., • Assist with the transportation and storage of food and supplies., • Adhere to standard food safety practices., • Assist with preparation and execution of special events, banquets, and theme meals., • May perform other duties as assigned. Requirements: Minimum Qualifications: • High School Diploma or general education degree (GED), • Minimum of 1-3 years experience as a cook in a hospitality or healthcare environment., • Serve Safe Certification, • Able to read and follow recipes and printed production guides, cleaning schedules, and logs., • Must have submitted and completed a Criminal Background check for unlicensed employees in compliance with state regulation., • Must provide a medical certification from a licensed healthcare provider confirming that the employee is free from communicable disease including TB in compliance with state regulation at hire and annually thereafter. Required Behavior: • Ability to build positive and strong relationships with employees, coworkers and residents., • Focused and dedicated to provide excellent customer service., • Ability to handle multiple jobs and priorities., • Accept direction from superiors or other experienced staff., • Shares job knowledge or resident information with others as needed., • Give and welcome feedback., • Operate and Maintain kitchen equipment in a clean and sanitary manner., • Knowledge of food handling, preparation, cooking and service. Physical Demands: • Physically able to move at least 50 lbs. without assistance., • Physically able to bend, reach, and work in small areas., • Physically able to push and pull equipment and furnishings. Full time position offers a competitive benefit program to include Medical, Dental, Vision, Health FSA, Dependent Care FSA, Short-Term Disability, Long Term Disability, Life Insurance, Home and Auto Discount program, Vendor Discount Program, 401(k) with matching contribution, Accrued Vacation, Sick, and Personal time and Paid Holiday Benefit. Employee referral bonus, and resident referral bonus.

Job DescriptionBenefits: • Competitive salary, • Employee discounts Basta serves dinner five nights a week, with kitchen shifts running Wednesday through Sunday evenings, ensuring a minimum of two days off weekly. We offer both full-time and part-time hours, with overtime opportunities for those seeking to earn more! The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurants standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment. Experience with Italian cuisine is preferred, but not essential if you are a quick learner. Our cooks participate in every step of the operation from prep through execution and wrapping up with a clean kitchen. Quality food production, meticulous attention to details, and a solid work ethic are all components of a successful member of our culinary team. We have solid Executive Chefs in place as well as a team with strong hospitality backgrounds to help make you successful. In return we ask that you make those around you stronger - together we can do great things! Key Responsibilities: • You will be overseeing other cooks and ensuring smooth operation of the assigned area., • You will also 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.Key Qualifications:, • Minimum 5 years of cooking experience for a fine dining establishment., • Experience in Italian Cuisine preferred but not required., • 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. Night Owl Brands is committed to an inclusive and diverse work environment. We are a proud equal opportunity employer that welcomes and strongly encourages all races, religions, nationalities, genders, the LGTBQIA+ community, and people with disabilities to apply. Our ability to attract and retain a talented and dedicated workforce that reflects the diverse backgrounds of those we serve is what drives our success. We continue to promote an environment of continuous learning, inclusion, mutual respect, and belonging to ensure our employees feel valued, seen, and heard.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts Primary Responsibilities Include: • Daily restaurant operations including floor supervision during nights, weekends and holidays, • Staff management related to hiring, training, ongoing education, disciplinary steps, and scheduling, • Maintaining of positive guest relations and responding to situations as they arise, • Identifying building maintenance needs and scheduling as apporpriate, • Oversight of the beverage program with adherence to budgeted costs, • Coordination with the chef on all details related to the culinary program, culinary staff, and menu development, • Direction of the event coordinator and collaborative efforts to oversee execution of private events, • Collaboration with the marketing team on initiatives to drive business, • Additional tasks as discussed with senior leadershipRequired Skills, • General understanding of upscale restaurant service and all details associated with daily restaurant operations, • Computer fluency, specifically with regard to POS systems, MS Office programs, and inventory control systems, • Beverage management experience demonstrating familiarity with various spirits and wines, • Demonstrated initiative in past roles confirming the ability to lead without constant direction and supervision, • Understanding of basic financials as they pertain to cost percentages and expense categories, • A positive attitude and ability to motivate staff through participation, • A minimum of 5 years of restaurant experience (preferably upscale dining), 3 years of which have been in a management role

Job Description • We are hiring immediately for full time COLD FOOD (SALAD) positions., • Location:Flik Citizens Johnston - 1 Citizens Bank Way, Johnston, RI 02919 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 7:00 am - 3:30 pm. More details upon interview., • Requirement: Experience preferred., • *Internal Employee Referral Bonus Available, • Pay Range: $21.00 per hour to $23.00 per hour Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1492603. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: Cuts delicatessen meats, vegetables and cheeses with slicing machine, knives or other cutters. Prepares and serves sandwiches, salads and other cold food items. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from Chef., • Prepares sandwich meats, cheeses, condiments and salads using approved production standards to ensure proper quality, serving temperatures and standard portion control., • Stocks and replenishes deli/cold products and condiments following approved merchandising guidelines., • Carries pans, kettles and trays of food to and from workstation, stove and refrigerator., • Stores food in designated areas following HACCP standard wrapping, dating and rotation procedures., • Cleans, sanitizes and maintains counters, work surfaces, refrigeration units and floors in the preparation and serving areas., • Places meat, cheese or vegetables on cutting board and cuts slices to designated thickness. Positions and clamps meat or cheese on carriage of slicing machine. Adjusts knob to set machine for desired thickness. Presses button to start motor that moves carriage past rotary blade that slices meats and cheeses., • Interacts with coworkers to ensure compliance with company service standards, inventory and cash control procedures., • Maintains clean, safe work environment to comply with sanitation, ServSafe and safety requirements. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Chef / General Manager Preferred Background & Skills. Chef / General Manager Day-to-Day Responsibilities. Chef / General Manager Benefits & Compensation.

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