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We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques 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.?? Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of 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 DescriptionSalary: THE LONGBOARD [SULLIVANS ISLAND] | FLOOR MANAGER FULL BENEFITS Complete HealthCare Dental Insurance Vision Insurance Accidental Death & Dismemberment Life Insurance Paid Time Off [Full Time Qualification Required. Terms and Conditions Apply] NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island} is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys coaching and working alongside a large team to improve performance and increase retention. The Floor Manager helps lead the successful FOH operations and create an environment of fun, warm and relaxed hospitality. The right person will have excellent interpersonal skills to build rapport with employees and guests and be energetic and passionate about the restaurant industry with the ability to manage and inspire staff. The Floor Manager thrives in a fast-paced environment and understands what it takes to succeed in a dynamic restaurant. This person must have experience managing people. RESPONSIBILITIES Lead the FOH staff in the successful operation of service while embodying the restaurants values and culture. Train, supervise and manage all FOH staff, direct work assignments and allocate tasks. Determine the systems to be used to maintain proper service standards. Monitor and encourage the development of staff skills. Enforce company policies, including policies relating to the conduct of staff. Appraise FOH staff productivity and efficiency. Evaluate employee performance, provide feedback to employees, and discipline employees as necessary. Help and inspire each employee to reach their greatest potential. Assist with candidate interviews, new-hire selection, and recommendations for hiring, firing, advancement, and promotion of FOH staff. Create a positive work environment for all FOH staff. Promote cohesive teamwork between all employees. Receive complaints or grievances from FOH staff and resolve disputes when they arise. Provide an extraordinary customer service experience by making good management decisions based on knowledge, training, and resources provided by the restaurant. Open and close the restaurant. Ensure compliance with operational standards, health department regulations and all federal/state/local laws. Always follow and enforce company policies and procedures. Communicate service standards, procedures, and systems to FOH staff. Ensure all staff is operating in strict accordance with the restaurants recipes and standards. Prepare and send daily reports at the end of each shift. Perform manager specific duties as assigned, including management of beer, liquor, and wine programs, scheduling, and staff education. Communicate with Head Chef and/or Chef on Duty about all kitchen-related issues, menu changes and updates relating to service. Control the flow of service. Deal with guest complaints as necessary. Develop business management and accounting skills by training with AGM and GM; prepare for the AGM role as the next position with the company. Perform other duties and responsibilities as required or requested. QUALIFICATIONS Self-discipline, initiative, leadership ability, and outgoing nature. Exceptional communication skills. Strong computer skills. Minimum 1-2 years of experience in a supervisory position for a full-service, high volume, casual dining restaurant or other food and beverage establishment with a similar capacity and clientele. Ability to work flexible hours, including nights, weekends and holidays as needed. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay and a comprehensive benefits package. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description Assistant General Manager | $4M+ Upscale Italian Concept (Mentorship & Elite Benefits) Location: Charleston, SC Compensation: $58,000–$68,000 (DOE) + Industry-Leading Benefits Package The Concept Where wood-fired energy meets refined Southern grace. We are a nationally recognized, chef-driven destination doing over $4M in annual volume. Known for our scratch-made pasta, artisanal pizzas, and a dining room that feels like a nightly celebration, we are a destination for visitors but, first and foremost, a local favorite. We pride ourselves on deep community roots and a regular neighborhood clientele that treats our dining room like their own home. The Opportunity: Learn from the Best This is not just a management position; it is a mentorship opportunity. You will work side-by-side with long-time Charleston industry veterans who have helped shape some of the city’s most iconic dining names. Sharpen your skills under leaders who understand the nuances of Lowcountry hospitality and the rigors of elite restaurant operations. Role & Responsibilities • The Heart of the House: Lead high-energy dinner services, acting as the primary point of contact for loyal regulars and neighborhood friends., • Refining the Craft: Collaborate daily with a leadership team that values mentorship, mastering the choreography of service, menu rollouts, and beverage programs., • Culture Building: Operate on our core pillars of Consistency, Cleanliness, and Kindness. Coach the service team in real-time, turning every shift into a masterclass in hospitality., • Operational Integrity: Manage scheduling, inventory, safety protocols, and DHEC compliance to keep the operational side as polished as the guest service. What You Bring to the Table • Experience: 2–5+ years in high-volume, chef-driven, or fine-dining environments., • Leadership: 1–2+ years in a supervisory role (AGM, Manager, or Captain)., • Mindset: A highly coachable, humble, and service-first approach to hospitality., • Relationship Focus: A passion for the art of the "table visit" and cultivating long-term guest relationships., • Reliability: The ability to be the calm in the storm, projecting confidence to your team when the dining room is at peak volume. Premium Benefits We believe in taking care of our leaders so they can take care of our guests. • Health & Wellness: Comprehensive healthcare package including medical coverage, health savings support, and a dedicated monthly wellness stipend., • Dining & Development: Generous monthly dining allowance to experience the menu, along with unique local lifestyle and educational perks., • Future Security: 401(k) retirement plan with a company matching program., • The Essentials: Paid Time Off (PTO), complimentary parking, and daily staff meals., • Peace of Mind: Dedicated nightly on-site safety personnel supporting team safety after hours. To Apply Ready to learn from the best in the business? Submit your résumé here or email Andrew Dodd at andrew@haakerecruiting.com.

Job Description • We are hiring immediately for a Director, Dining Services position. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: As an Associate Director of Dining Services I, you will be responsible for assisting with the day-to-day food service operations of a medium to large volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essential Duties and Responsibilities: • Works with the Chef and management team in creating nutritious and top quality food., • Implements new culinary programs in conjunction with the marketing and culinary teams., • Maintains excellent relationships with the client., • Manages, trains, and develops associates., • Performs other duties as assigned. Qualifications: • 1 to 3 years of food service management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Strong leadership and communication skills., • Financial experience and business acumen skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet., • Associate’s degree is preferred. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Chef De Cuisine Location: Charleston, SC Package: $85,000 + 20% bonus + 401(k) + medical benefits + relocation assistance I’m hiring on behalf of a well-established luxury boutique hotel in Charleston for a Chef de Cuisine to lead the culinary program of their flagship fine dining restaurant. This is a hands-on leadership role overseeing a refined, Southern-inspired concept focused on seasonal ingredients, elevated execution, and a strong sense of place within Charleston’s fine dining scene. Responsibilities: • Lead all kitchen operations for a fine dining evening restaurant, • Oversee menu execution, seasonal updates, and culinary consistency, • Manage BOH team including scheduling, training, and performance standards, • Control food costs, labor, inventory, and kitchen financial performance, • Maintain strict compliance with health, safety, and sanitation standards, • Collaborate closely with FOH leadership to deliver a seamless guest experience, • Maintain high standards of plating, presentation, and service timing, • Support recruitment and development of culinary team members Requirements: • 5+ years’ experience as Sous Chef or Chef de Cuisine in upscale or fine dining environments, • Strong background in seasonal, ingredient-driven cuisine, • Proven leadership experience managing kitchen teams in high-standard operations, • Solid financial understanding (food cost, labor control, inventory systems), • Ability to perform in a hands-on, high-expectation environment, • Experience in boutique hotels or destination dining preferred, • Strong communication, organization, and execution skills

About Daniel Island Club Daniel Island Club is a premier private country club offering an exceptional dining experience for its members and guests. Our culinary program spans an array of dining formats — from upscale fine dining to casual fare — and hosts banquets for up to 800 guests. We are committed to culinary excellence, hospitality, and fostering a culture of professional growth within our kitchen team. Position Overview The Chef de Cuisine is a hands-on leadership role responsible for the day-to-day culinary operations of our kitchen. The successful candidate will possess strong leadership qualities and the ability to promote a professional, team-oriented atmosphere in our fast-paced à la carte and banquet environment. This working position requires the ability to take stations as needed while also overseeing staff, driving menu innovation, and upholding the highest standards of food quality. Key Responsibilities • Prepare and directly supervise kitchen staff in the daily production of soups, sauces, and specials, ensuring all methods of cooking, garnishing, and portion-sizing align with standardized recipes., • Assist the Executive Chef with monthly inventories, pricing, cost controls, and requisitioning of food production items., • Assume full charge of kitchen operations in the absence of the Executive Chef., • Support supervision, training, scheduling, and professional development of all kitchen personnel., • Consistently uphold standards of quality, cost efficiency, presentation, and flavor across all menu offerings., • Ensure proper staffing levels for maximum productivity; actively manage food and payroll costs to achieve profitability goals., • Expedite food orders during peak service periods and check mise en place before service time., • Coordinate and oversee buffet presentations and banquet culinary execution., • Inspect and approve the presentation of food items prior to service to ensure quality standards are met., • Consult with dining service personnel during daily line-ups and report member and guest feedback to the Executive Chef., • Participate in menu planning, recipe development, purchasing, and receiving., • Assist in maintaining kitchen security, including equipment, food, and supply inventories., • Recommend and communicate maintenance, repair, and upkeep needs for kitchen equipment., • Assist in identifying energy conservation practices and operational improvements., • Monitor employee time cards and ensure compliance with posted schedules., • Perform other duties as assigned by the Executive Chef. Qualifications • College degree preferably specializing in Hotel/Restaurant Management or Culinary Arts, or equivalent professional experience., • Minimum of 3 years of experience in culinary, food & beverage, supervisory, or assistant management roles., • Working knowledge of culinary production equipment, tools, and kitchen operations., • Proficiency in computer systems used for food & beverage management., • Strong understanding of food safety, sanitation, and personal hygiene standards., • Familiarity with the Daniel Island Club’s cultural and operational standards is preferred; working knowledge may be developed on the job., • Strong reading, writing, and oral proficiency in the English language., • Demonstrated ability to lead teams, manage costs, and drive culinary excellence in a private club or high-volume hospitality setting. Why Join Daniel Island Club? At Daniel Island Club, we believe our team is the heart of our member experience. As Chef de Cuisine, you will be part of a distinguished culinary team with the support, resources, and culture to grow your career. We offer: • A collaborative and professional kitchen culture that values leadership and creativity., • Competitive compensation commensurate with experience., • Comprehensive benefits package., • Opportunities for professional development and career advancement., • A stable, year-round work environment within a highly regarded private club.

Baily Food Service is seeking Outside Sales Representatives for the Mid East Coast: Northern VA, NC & SC. (Only those candidates that meet the qualifications need apply) At Baily Foodservice, we offer our associates the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We are looking for talented, hard-working individuals to join our team. Come grow with us. These are outside sales positions responsible for promoting the company’s products and services and for building relationships with new and existing accounts. The main focus is to help Baily Foodservice customers succeed while achieving sales and profit goals established by the company. This position often requires working non-traditional hours (evening, weekends and holidays) in order to successfully meet customers’ needs. An individual must be able to satisfactorily perform each essential duty listed below. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Responsibilities • Develop new business, penetrate existing accounts, to achieve profitable sales growth and special objectives within assigned territory., • Seek and qualify prospects in accordance with Company account stratification goals., • Research customer business needs and develop 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. Essential Duties • Answer customers' questions about products, prices, availability, and product uses. 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 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. Basic Qualifications • High school diploma or general education degree (GED), or 1 yrs Foodservice sales experience, • Basic PC skills and proficiency with MS based platforms., • Reside or willing to relocate to the geographical vicinity of territory, • Valid driver's license with a "clean" driving record (including: no single DUI in the last 3 years and no multiple DUIs within the last 7 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, • Must pass pre-employment testing (Drug Screen, Background Check), • Must sign Baily Foodservice Protective Covenants Agreement, • Ability to read, write, speak English. Spanish proficiency beneficial. Preferred Qualifications • Bachelor’s degree in Business, Sales, Marketing, Hospitality; or Culinary Arts, • 2 years of outside foodservice and/or paper/janitorial supplies sales experience, • Previous Foodservice sales experience, • Restaurant management / chef experience beneficial Competencies: To be successful in this position, the individual performing the duties must successfully demonstrate the following competencies: • Building Trust, • Building Customer Loyalty, • Follow-up, • Sales Ability / Persuasiveness, • Managing Work, • Adaptability, • Communication Physical Demands 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. While performing the duties of this job, the employee is regularly required to sit, stand, walk and use hands and fingers to operate a computer keyboard, mouse, and telephone to talk and hear. The employee is frequently required to sit and reach with hands and arms. The employee must occasionally lift and/or move up to 20 pounds. Working Conditions NOTICE: The above statements are intended to describe the general nature of the environment and level of work being performed by this job. This job description in no way states or implies that the duties and responsibilities listed are the only tasks to be performed by the employee in this job. The employee will be required to follow any other instructions and to perform any other job-related duties requested by his or her supervisor. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions. This job description supersedes prior job descriptions. When duties and responsibilities change and develop the job description will be reviewed and subject to changes of business necessity. Applicants must be currently authorized to work in the United States.

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off Are you a passionate and motivated culinary expert with a flair for Mexican cuisine? Join our team as an Sous Chef at our vibrant Taqueria! We're seeking a natural leader who can work closely with the culinary team to ensure the smooth operation of the kitchen. From overseeing food preparation and quality control to managing inventory and maintaining a high standard of cleanliness, you'll play a pivotal role in creating delightful dining experiences for our guests. Responsibilities: • Culinary Excellence: Showcase your culinary prowess by preparing and cooking a variety of Mexican-inspired dishes with finesse, catering to regular guests and special functions alike., • Team Leadership: Lead by example, managing day-to-day staffing requirements, assigning tasks, and setting performance and development goals for team members to ensure a well-functioning kitchen., • Training and Compliance: Educate and train all team members to adhere to federal, state, and local laws and safety regulations, maintaining a safe and hygienic kitchen environment., • Budget Management: Monitor and control expenses, with a particular focus on food, supplies, and labor costs, contributing to the restaurant's profitability while maintaining quality., • Quality Control: Ensure the consistent quality of raw and cooked food products, ensuring they meet our high standards and delight our guests with each bite., • Hands-On Approach: Be willing to jump in and perform all duties of kitchen managers and employees when necessary, fostering a collaborative and efficient team atmosphere., • Company and Brand Standards: Strive to achieve and uphold our company's high standards for food quality and guest satisfaction, representing the essence of our Mexican-inspired cuisine., • Inventory and Supplies: Safeguard and manage the storage of food, beverages, inventory, and equipment, replenishing supplies promptly and minimizing waste. Qualifications: • Culinary Expertise: Possess a blend of culinary education and hands-on experience in culinary management, with at least 2 years in a supervisory capacity., • Food Safety Certification: Hold a valid ServeSafe or Food Handler's certification, or be willing to obtain one before starting work., • Knowledge of Food Service Regulations: Have advanced knowledge of food service regulations to ensure compliance and uphold high standards., • Time Management and Efficiency: Demonstrate excellent organizational and time management skills, efficiently managing hot and cold line production in a fast-paced environment., • Physical Stamina: Be able to stand for extended periods, up to 8+ hours per shift, in an environment with varying temperatures., • Hand Tools and Equipment: Possess proficiency in using hand tools and equipment relevant to the position., • Physical Strength: Be capable of lifting, carrying, or pulling heavy objects as required for the role. Join us in delivering a vibrant and authentic Mexican-inspired culinary experience to our guests. As an Executive Chef, you'll have the opportunity to lead a talented team, showcase your culinary creativity, and be an integral part of our Taqueria's success. If you're ready to take on this exciting challenge, we look forward to hearing from you!

Job Description Benefits we offer for this position: All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement – we promote from within Discounted meals Employee referral program. Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest’s needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods based on chef’s guidance Responsible for the setup, operation, break down, and cleaning of all kitchen equipment May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: Previous experience is not required – we will train you! Have a current Food Handler’s Card where applicable, or we will help you obtain. A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. Ability to learn restaurant menu and recipes. Knowledge of all chemicals used in the building. Excellent customer service skills and etiquette. Ability to multi-task in a fast-paced teamwork environment. Flexibility to work a variety of shifts. Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. Must be at least 18 years old. Why work for us? Because it’s more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

Job DescriptionSalary: $19 per hour THE LONGBOARD [SULLIVANS ISLAND] | DISHWASHER NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys working alongside a large team to improve performance and increase retention. The dishwasher is responsible for the organization and cleanliness of the dish area and helps with additional BOH duties as needed. Our dishwashers support the team and help to create and maintain an exciting, inviting, and progressive environment. This person should be a high-energy, enthusiastic individual who is self-motivated, eager to learn and adaptable. We offer a unique, fun environment with the opportunity to grow within the company. RESPONSIBILITIES Responsible for organization, cleanliness, sanitation & maintenance of the dishes, dish area and related machinery per regulations of the Health Department and the standards of cleanliness put forth by the restaurant. Wash, sanitize and organize small wares, dishes, glasses, silverware, and cooking supplies. Maintain cleanliness in the kitchen, dish service area, and storage areas. Restock kitchen supplies; notify management when running low on inventory. Assist with cleaning and maintenance of the restaurant; sweep and clean floors. Sort and remove the trash; clean garbage cans. Help unload deliveries and store supplies; restock supplies throughout the restaurant as needed. Assist with proper opening and closing of the restaurant; perform related work as requested. Ability to perform objectives in a timely and efficient manner with a focus on quality. Communicate with the Chef and/or Manager on Duty about all kitchen related issues. • Put away wood in shed and stock wood on the Line. QUALIFICATIONS Motivated self-starter with excellent standards of cleanliness. Superior temperament and adaptable nature. Motivated professional with a love for taking care of others. Demonstrate integrity in all areas, both personal and professional. Must be able to operate effectively as part of a team and communicate clearly. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description Thank you for your interest in a great career opportunity with Chick-fil-A. Here, you are taking the first step towards a very rewarding career. Every job at Chick-fil-A will prepare you to be the best you can be. That is our promise to you. Here at Chick-fil-A, you’ll have the opportunity to work closely with a highly motivated and driven Owner/Operator who is personally vested in your success. Your Success is our Success We encourage you to fill out your application completely and let us know your availability. Add a cover letter to help us get your unique personality. Our Kitchen Team Member / BOH Crew Members work in a fast paced, high energy environment. The responsibility of our kitchen staff is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as full time or part time restaurant job. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Requirements/Responsibilities Cook / Food Prep / Kitchen Team Member / BOH Crew Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as full time or part time restaurant job. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job DescriptionDescription: $250 Sign-on Bonus Payable after 90 days as FT. About Planters Inn and Peninsula Grill When Planters Inn was built in 1844, it secured the best location of all Charleston hotels. Today, the iconic hotel famously presides over the corner of Market & Meeting Street — the very heart of Historic Charleston, South Carolina. Planters Inn is South Carolina’s only Relais & Châteaux Hotel. Our historic hotel in Charleston is an oasis of beauty and gentility for guests who appreciate luxury, personal space, and added privacy. In Charleston, S.C., the crown jewel of the dining scene is Peninsula Grill, the beguiling Four-Diamond and Four-Star restaurant hidden amidst a lush moonlit garden in the very heart of the Historic District. Loved by locals and guests from around the world, Peninsula Grill offers a genuinely resplendent dining experience that pulls out all the stops—a spectacular setting, fresh and delicious cuisine, fantastic service that seamlessly anticipates a guest’s wants and needs, an award-winning wine list, a famous signature dessert, and one more ingredient… a bit of enchantment. JOB SUMMARY Line Cooks assist the Executive Chef in daily operations and cooking, as well as banquets. Line Cooks are responsible for preparing food items, cooking during service, and general pantry stock. Under the supervision of the Head Chef, Line Cooks may create their own specials. Cleaning and maintaining a safe work area are also required. ESSENTIAL JOB FUNCTIONS • Memorizing recipes, policies, procedures, and standard portion sizes., • Preparing ingredients and components of each recipe on the restaurant’s menu., • Maintaining freshness of product and rotating old product out., • Working with a team of Cooks to handle varying levels of activity., • Maintaining a clean, sanitary, and safe workspace at all times to avoid contamination., • Being aware of and following all kitchen health and safety regulations and guideline., • Daily preparation of all food items., • Communicating with other cooks and servers in regards to customer needs., • Receiving and checking food orders., • Cleaning dishes., • Assist with the creation and planning of menu items., • Adhere to the policies and procedures of the hotel., • Maintain effective communication within department, including Front of House., • Participates in all projects, programs, and assignments to ensure that hotel and restaurant guidelines and procedures are being followed., • Is aligned with the culture, values, goals, and human resource programs of the hotel and The Yarrow Group., • Always maintains a professional appearance and attitude. About Us Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors. Our Values We Engage and We Listen We Care and We Own We Provide and We Ensure We Appreciate and We have Fun Requirements: ESSENTIAL QUALIFICATIONS • 1-year cook experience preferred, • Serv-Safe certified preferred, • Familiarity with commercial kitchen equipment, • Knife handling and food preparation experience, • Proper food handling skills, • Desire to design new dishes, • Knowledge of food allergies, • Organizational and time management skills, • Be an active team player and ability to collaborate across teams PHYSICAL DEMANDS & WORK ENVIRONMENT The physical demands & work environment 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 perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Job DescriptionDescription: JOB DESCRIPTION Position: PT Catering Chef Status: Part-time Reports To: Culinary Director & Executive Chef POSITION OVERVIEW The Catering Chef is responsible for portioning, assemble and prepare ingredients and basic menu components according to the PPHG culinary team s standards of quality, accuracy and presentation. This individual is responsible for managing his/her station in the kitchen and onsite during Patrick Properties events, including the setup and stocking of all necessary supplies, always ensuring the highest caliber product and warm, professional service representative of the company. The Catering Chef will work as part of a team within a fast-paced work environment while strictly adhering to established sanitation and safety standards. KEY RESPONSIBILITIES: • Duties may include, but are not limited to:, • Prepare wide array of cooking ingredients according to MOP s specifications by washing and chopping vegetables, breaking down proteins, reducing sauces and other basic tasks., • Implement a variety of cooking methods using full range of kitchen equipment, with heavy emphasis on cutting and knife skills., • Follow the prep list created by chefs to plan duties; stock and maintain sufficient levels of food products to assure smooth service, replenishing as necessary and making requests for supplies that are needed., • Ensure freshness and quality by labeling and storing all ingredients to appear organized and easily accessible; oversee inventory rotation following local, state, federal, and company guidelines and procedures., • Measure seasonings and portion ingredients according to standardized portion size and recipe prior to preparation., • Ensure all areas of work station and equipment are kept clean and orderly by washing dishes, sanitizing surfaces and removing trash, diligently following safety and sanitation policies and processes of the company; report any item that is broken or needs repair to manager., • Perform additional food prep and kitchen duties assigned by executive chef or sous chef.Requirements:, • Adhere to and enforce company policies and processes, cooking methods, standard recipes, portion sizes, kitchen rules and quality criteria., • Prepare all products according to food handler’s guidelines and follow federal, state, and local regulations and processes relating to food preparation, storage and safety., • Exhibit a strong knowledge of professional kitchen equipment, cooking skills and practices, including proper knife handling., • Demonstrate self-discipline, initiative, attention to detail and leadership with the ability to multitask in a fast-paced work environment; analyze and execute simultaneous decisions with both speed and accuracy., • Possess excellent communication skills to clearly relate information and ideas, and follow written or verbal instructions quickly and accurately., • Maintain a pleasant, polite manner with a neat and clean appearance., • Work cooperatively and professionally with other departments, with respect to the chain of command., • Be Punctual to all shifts., • Fulfill essential functions of the position that require long periods of standing and/or walking., • Have reliable transportation is required., • Able to lift at least 50lbs., • This position requires a minimum one year of proven cooking experience as a line chef, restaurant cook or prep cook.

Job DescriptionDescription: POSITION OVERVIEW The Catering Chef works under the supervision of the Culinary Director & Executive Chef. Event Cook is responsible for portioning, assemble and prepare ingredients and basic menu components according to the PPHG culinary team s standards of quality, accuracy and presentation. This individual is responsible for managing his/her station in the kitchen and onsite during Patrick Properties events, including the setup and stocking of all necessary supplies, always ensuring the highest caliber product and warm, professional service representative of the company. The Catering Chef will work as part of a team within a fast-paced work environment while strictly adhering to established sanitation and safety standards. KEY RESPONSIBILITIES: • Duties may include, but are not limited to:, • Prepare wide array of cooking ingredients according to MOP s specifications by washing and chopping vegetables, breaking down proteins, reducing sauces and other basic tasks., • Implement a variety of cooking methods using full range of kitchen equipment, with heavy emphasis on cutting and knife skills, • Follow the prep list created by chefs to plan duties; stock and maintain sufficient levels of food products to assure smooth service, replenishing as necessary and making requests for supplies that are needed, • Ensure freshness and quality by labeling and storing all ingredients to appear organized and easily accessible; oversee inventory rotation following local, state, federal, and company guidelines and procedures, • Measure seasonings and portion ingredients according to standardized portion size and recipe prior to preparation, • Ensure all areas of work station and equipment are kept clean and orderly by washing dishes, sanitizing surfaces and removing trash, diligently following safety and sanitation policies and processes of the company; report any item that is broken or needs repair to manager, • Perform additional food prep and kitchen duties assigned by executive chef or sous chef Requirements: • Adhere to and enforce company policies and processes, cooking methods, standard recipes, portion sizes, kitchen rules and quality criteria, • Prepare all products according to food handlers guidelines and follow federal, state, and local regulations and processes relating to food preparation, storage and safety, • Exhibit a strong knowledge of professional kitchen equipment, cooking skills and practices, including proper knife handling, • Demonstrate self-discipline, initiative, attention to detail and leadership with the ability to multitask in a fast-paced work environment; analyze and execute simultaneous decisions with both speed and accuracy, • Possess excellent communication skills to clearly relate information and ideas, and follow written or verbal instructions quickly and accurately, • Maintain a pleasant, polite manner with a neat and clean appearance, • Work cooperatively and professionally with other departments, with respect to the chain of command, • Be Punctual to all shifts, • Fulfill essential functions of the position that require long periods of standing and/or walking, • Have reliable transportation is required, • Able to lift at least 50lbs, • This position requires a minimum one year of proven cooking experience as a line chef, restaurant cook or prep cook

Job DescriptionDescription:Full Time Line CookHealthcare setting Located on James Island, we are a not-for-profit, faith-based retirement community, affiliated with the Episcopal Church. Bishop Gadsden is known as the Southeast's leading life care retirement community. We are located just 10 minutes from downtown Charleston! We are looking for a full-time Line Cook to join our healthcare culinary team. The right candidate will have advanced professional restaurant kitchen experience. Duties include preparing (cutting, chopping, mixing) and cooking (grilling, sautéing and other cooking methods) hot and cold food items as well as accompaniments, and garnishes as directed by our Executive Chef. Check out our quick video highlighting why working at Bishop Gadsden Culinary is different!Please copy/paste this link into your browser:https://vimeo.com/612840488/a87fa4f087 A Typical Day/Night: • Demonstrate general knowledge of food preparation and handling techniques in daily work, • Prepare and creatively assemble hot entrees, sandwiches, sauces and vegetables with accuracy and speed, • Complete the tasks of advance preparations as needed, • Work in a fast paced a la carte environment, • Work independently with proper direction, • Adhere to established facility and departmental safety policies and procedures, • Maintain a professional appearance and a consistent respectful and courteous demeanorRequirements: What We Look For In A Candidate: • High school degree or equivalent, Associates Degree in Culinary preferred, • 2 years professional experience as a line cook preferred, • Previous restaurant experience required, • At least eighteen (18) years of age, • Experience with various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Ability to read, write and communicate clearly in English, • Ability to stand, stoop, bend, reach, squat, climb, reach above head, carry, and lift up to 50 lbs. What A Candidate Can Expect From Us: • End-of-the-Year Bonus for all team members, • Generous Paid Time Off (PTO), • Medical/Dental/Vision Insurance, • Free 24/7 TELADOC for team member and household, • Wellness Programs and Facilities with discounts on personal training and massage therapy, • Employee Assistance Program (EAP), • Scholarship Opportunities for Education and Student Debt Payoff, • Community Café / Employee onsite dining options, • Free Onsite and close proximity parking, • Holiday Pay (9 holidays) paid at time and ½ for hourly team members, • Free holiday meal for team members working on a given holiday

Job DescriptionBenefits: • 401(k) matching, • Dental insurance, • Flexible schedule, • Free food & snacks, • Health insurance Rudy Royale, a busy restaurant on East Bay downtown, is looking for an experienced line cook to add to its growing back-of-house team. We offer competitive pay and optional benefits, including healthcare and a 401k with company match and 2 days off/week. Ideal candidate would have a passion for food, guest satisfaction and personal growth. Line cook duties will consist of assisting the chef-de-cuisine with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities: • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chefs instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers Pay Range: $18.00 - $22.00 per hour

Job DescriptionSalary: 19-22 THE LONGBOARD [SULLIVANS ISLAND] | LINE COOK NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys working alongside a large team to improve performance and increase retention. The Line Cook is responsible for preparing excellent meals as well as assisting with other back of house duties. Our Line Cooks support the team and help to create and maintain an exciting, inviting environment. This person should be a high-energy and positive individual who should be self-motivated, eager to learn and adaptable. We offer a unique, fun environment with the opportunity to grow within the company. RESPONSIBILITIES Ability to prepare food to the exact specifications of the chef; dedicated to creating well-executed and delicious food. Able to work quickly while implementing set standards including food quality, portion control, and presentation expectations. Prepare for food service; clean and chop food, set up and stock stations. Comply with sanitation regulations and safety standards. Strong work ethic, keen attention to detail, and attention to cleanliness a must. Assist with cleaning and stocking. Open and close the restaurant and perform related work as requested. Ability to perform objectives in a timely and efficient manner with a focus on quality while always maintaining a positive and professional approach with coworkers. Promote and embrace the restaurants community and culture by demonstrating respect, positive energy, dependability, honesty, initiative, outgoing nature, and a pleasant, professional appearance. QUALIFICATIONS At least 1 year of related experience required. General knife handling, food safety & sanitation knowledge. High volume restaurant experience required. Comfortable working in a fast-paced and high energy environment. A passion for food, an exceptional work ethic, and dedication. Able to take constructive criticism, learn quickly and constantly improve. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job DescriptionSalary: $20 - $23 THE LONGBOARD [SULLIVANS ISLAND] | AM LINE COOK $1,000 Sign-On & Retention Bonus [Terms & Conditions Apply] Current & Previous Employees Not Eligible [For applications received between 04/15/24 - 05/01/24] NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys working alongside a large team to improve performance and increase retention. The Line Cook is responsible for preparing excellent meals as well as assisting with other back of house duties. Our Line Cooks support the team and help to create and maintain an exciting, inviting environment. This person should be a high-energy and positive individual who should be self-motivated, eager to learn and adaptable. We offer a unique, fun environment with the opportunity to grow within the company. RESPONSIBILITIES Ability to prepare food to the exact specifications of the chef; dedicated to creating well-executed and delicious food. Able to work quickly while implementing set standards including food quality, portion control, and presentation expectations. Prepare for food service; clean and chop food, set up and stock stations. Comply with sanitation regulations and safety standards. Strong work ethic, keen attention to detail, and attention to cleanliness a must. Assist with cleaning and stocking. Open and close the restaurant and perform related work as requested. Ability to perform objectives in a timely and efficient manner with a focus on quality while always maintaining a positive and professional approach with coworkers. Promote and embrace the restaurants community and culture by demonstrating respect, positive energy, dependability, honesty, initiative, outgoing nature, and a pleasant, professional appearance. QUALIFICATIONS At least 1 year of related experience required. General knife handling, food safety & sanitation knowledge. High volume restaurant experience required. Comfortable working in a fast-paced and high energy environment. A passion for food, an exceptional work ethic, and dedication. Able to take constructive criticism, learn quickly and constantly improve. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job DescriptionSalary: 21-23 THE LONGBOARD [SULLIVANS ISLAND] | LEAD LINE COOK NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys working alongside a large team to improve performance and increase retention. The Lead Line Cook is responsible for preparing excellent meals as well as assisting with other back of house duties. The Lead Line Cook supports the team and helps to create and maintain an exciting, inviting environment. This person should be a high-energy and be a positive individual who should be self-motivated, eager to learn and adaptable. RESPONSIBILITIES Ability to prepare food to the exact specifications of the chef; dedicated to creating well-executed and delicious food. Knowledge of stations, prep lists, and order sheets. Ability to positively lead the Line Cooks. Point of contact with the Executive Chef, Chef de Cuisine, and Sous Chef are not present. Daily Special Creation utilizing Fresh produce and Local fish Ability to manage the closing lists when the Sous Chef is not present. Able to work quickly while implementing set standards including abiding by quality, portion control, and presentation expectations. Prepare for food service; clean and chop food, set up and stock stations. Comply with sanitation regulations and safety standards. Strong work ethic, keen attention to detail, and attention to cleanliness a must. Assist with cleaning and stocking. Open and close the restaurant and perform related work as requested. Ability to perform objectives in a timely and efficient manner with a focus on quality while always maintaining a positive and professional approach with coworkers. Promote and embrace the restaurants community and culture by demonstrating respect, positive energy, dependability, honesty, initiative, outgoing nature, and a pleasant, professional appearance. QUALIFICATIONS At least 1 year of related experience required. General knife handling, food safety & sanitation knowledge. High volume restaurant experience required. Comfortable working in a fast-paced and high energy environment. A passion for food, an exceptional work ethic, and dedication. Able to take constructive criticism, learn quickly and constantly improve. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island]] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description At Azur, we recreate the elegance of France in our cuisine and first-class service, along with Italian and Spanish flavors, representing the exceptional talent in our kitchen, premium gastronomy and cultural atmosphere so guests consider the Azur experience to be truly magnifique! The Line Cook will be at the front lines, carrying out new developing recipes and menu items as set by the Chef. You will be responsible for presenting new dishes with precision and quality that meet our Azur company standards. Tasked with mastering the stations, you will also be accountable for cleanliness and food and equipment safety knowledge. • Work a schedule that includes 3 days off every other week., • 1 week paid vacation after 1 year of employment. Duties, Responsibilities, Requirements: • 2 years of experience working in a professional kitchen., • Flexible to work evenings, weekends and holidays as needed., • Willingness to learn and take direction from the head chef., • All line cooks are responsible for handling, storing and rotating all food on their station., • Follows recipes, portion controls and presentation specifications as set by Azur’s standards., • Must maintain a clean and organized station while practicing good safety and sanitation skills during prep, service and after service time, • Prep Follows prep list created by Executive Chef or Sous Chef using set recipes., • Line Cook is Responsible for preparing the food items from their station., • Line Cook is responsible for cleaning his station and assisting mopping the kitchen floor at the end of shift. Knowledge, Skills, and Abilities: • Perform job functions with attention to detail, speed and accuracy., • Prioritize, organize work and follow through with assigned tasks., • Be a clear thinker, remain calm and resolve problems using good judgment., • Work well under pressure of meeting production schedules and timelines of food displays., • Handle multiple tasks at one time while maintaining a high level of professionalism., • Maintain a clean, neat and organized work environment., • Follow recipes, to increase or decrease recipes as needed., • Work in a fast paced, intense work environment, under sometimes extreme heat and stress. Physicality Requirements: • 100% -- Stands during entire shift., • 75% -- Reaches, bends and stoops frequently., • 10% -- Carries 40 lbs. about ten times per shift. over medium distances (20-30 feet)., • 50% -- Verbally communicates with fellow co-workers.Salary : $20/hr

Job DescriptionDescription: JOB SUMMARY Responsible for preparing and packaging food in the CRAA Kitchen in accordance with all local, state, and federal regulations and various airline requirements. This position reports to the Inflight Kitchen Executive Chef. ESSENTIAL JOB FUNCTIONS: • Responsible for preparing and packaging a variety of food. Follows approved safety and health procedures to prepare (wash, peel, slice, trim, chop, grate, measure weigh, and mix) food according to recipes and guidelines; assembles and packages food per customers’ specifications; ensures quality and safety of all food leaving the facility., • Receives and stores food supplies, equipment, and utensils organize and maintains cleanliness of storage areas to include refrigerators, freezers, and cupboards; processes and stores multiple deliveries per week in the proper location, at the proper temperatures, and per all applicable health and safety guidelines., • Maintains cleanliness of the kitchen removes all refuse and cleans kitchen refuse containers; cleans and sanitizes preparation areas/storage areas/tools, containers, and utensils; wears appropriate clothing/headwear/gloves; performs all cleaning and preparation chores per regulatory requirements., • Processes a variety of documentation associated with department/division operations, within designated timeframes and per established procedures: receives and reviews various documentation to include invoices, menus, recipes, memos, and email; reviews, completes, processes, forwards or retains as appropriate; prepares or completes various forms, reports, correspondence, and other documentation as needed; compiles data for further processing or for use in preparation of department reports as needed; and maintains computerized and/or hardcopy records., • Operates or uses various equipment and supplies in order to complete work assignments operate and maintains pallet jack, mixers, scales, ovens, blenders, food processors, and other kitchen equipment; operates a personal computer to enter, retrieve, review, or modify data, spreadsheets, Internet, e-mail, or other software; and operates general office or other equipment as necessary to complete essential functions. Requirements: MINIMUM REQUIREMENTS TO PERFORM WORK: • High school graduation or acquisition of a GED., • Any combination of work experience in a related field., • Or equivalent training, education, and/or experience. Specific License or Certification Required: • Valid South Carolina driver’s license.

Job DescriptionBenefits: • 401(k) matching, • Employee discounts, • Health insurance, • Paid time off, • Training & development, • Vision insurance, • Wellness resources Fleet Landing is looking for line cooks who can bring focus, speed, and consistency to the kitchen. If you take pride in your craft, thrive under pressure, and want to be part of a tight, high-performing teamthis is your lane. What Youll Do: • Prep, cook, and plate dishes to specevery plate matters, • Work side-by-side with the Executive Chef and kitchen team, • Keep things moving during busy services without sacrificing quality, • Stay locked in on consistency, timing, and presentationSchedule:, • Nights, weekends, and some holidays required, • Long, active shifts (up to 12 hours on your feet)What Were Looking For:, • Reliable and always on time, • Solid understanding of cooking methods, ingredients, and kitchen equipment, • Strong knife skills and confidence using kitchen tools, • Familiar with industry best practices, • Able to lift up to 50 lbs and handle physically demanding shifts, • Organized, efficient, and great at multitasking, • Calm under pressurerushes are part of the job, • Team player who takes direction well, • Open to feedback and always improving, • ServSafe certification is a plusKey Responsibilities:, • Execute dishes quickly and consistently to restaurant standards, • Follow all food safety and sanitation guidelines, • Set up and break down your station each shift, • Store and label food properly, • Maintain a clean, organized kitchen that meets health standards, • Rotate inventory using FIFO to reduce waste, • Follow recipes and measure ingredients accurately, • Stay focused and move with urgency during service, • Jump in and support other stations when neededWhy Youll Like It Here:, • High-energy kitchen where youre always learning, • Strong team environmenteveryone pulls their weight, • Opportunity to sharpen your skills and grow, • Be part of a kitchen that takes pride in what hits the plateIf youre ready to hustle, stay sharp, and be part of a team that delivers every time, we want you on the line.

Job DescriptionDescription: $1000 Sign-on Bonus Payable after 90 days as FT. About Planters Inn and Peninsula Grill When Planters Inn was built in 1844, it secured the best location of all Charleston hotels. Today, the iconic hotel famously presides over the corner of Market & Meeting Street — the very heart of Historic Charleston, South Carolina. Planters Inn is South Carolina’s only Relais & Châteaux Hotel. Our historic hotel in Charleston is an oasis of beauty and gentility for guests who appreciate luxury, personal space, and added privacy. In Charleston, S.C., the crown jewel of the dining scene is Peninsula Grill, the beguiling Four-Diamond and Four-Star restaurant hidden amidst a lush moonlit garden in the very heart of the Historic District. Loved by locals and guests from around the world, Peninsula Grill offers a genuinely resplendent dining experience that pulls out all the stops—a spectacular setting, fresh and delicious cuisine, fantastic service that seamlessly anticipates a guest’s wants and needs, an award-winning wine list, a famous signature dessert, and one more ingredient… a bit of enchantment. JOB SUMMARY Line Cooks assist the Executive Chef in daily operations and cooking, as well as banquets. Line Cooks are responsible for preparing food items, cooking during service, and general pantry stock. Under the supervision of the Head Chef, Line Cooks may create their own specials. Cleaning and maintaining a safe work area are also required. ESSENTIAL JOB FUNCTIONS • Memorizing recipes, policies, procedures, and standard portion sizes., • Preparing ingredients and components of each recipe on the restaurant’s menu., • Maintaining freshness of product and rotating old product out., • Working with a team of Cooks to handle varying levels of activity., • Maintaining a clean, sanitary, and safe workspace at all times to avoid contamination., • Being aware of and following all kitchen health and safety regulations and guideline., • Daily preparation of all food items., • Communicating with other cooks and servers in regards to customer needs., • Receiving and checking food orders., • Cleaning dishes., • Assist with the creation and planning of menu items., • Adhere to the policies and procedures of the hotel., • Maintain effective communication within department, including Front of House., • Participates in all projects, programs, and assignments to ensure that hotel and restaurant guidelines and procedures are being followed., • Is aligned with the culture, values, goals, and human resource programs of the hotel and The Yarrow Group., • Always maintains a professional appearance and attitude. About Us Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors. Our Values We Engage and We Listen We Care and We Own We Provide and We Ensure We Appreciate and We have Fun Requirements: ESSENTIAL QUALIFICATIONS • 1-year cook experience preferred, • Serv-Safe certified preferred, • Familiarity with commercial kitchen equipment, • Knife handling and food preparation experience, • Proper food handling skills, • Desire to design new dishes, • Knowledge of food allergies, • Organizational and time management skills, • Be an active team player and ability to collaborate across teams PHYSICAL DEMANDS & WORK ENVIRONMENT The physical demands & work environment 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 perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Job DescriptionSalary: DOE THE LONGBOARD [SULLIVANS ISLAND] | EXECUTIVE CHEF FULL BENEFITS Complete HealthCare Dental Insurance Vision Insurance Accidental Death & Dismemberment Life Insurance Paid Time Off [Full Time Qualification Required. Terms and Conditions Apply] NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys coaching and working alongside a large team to improve performance and increase retention. The Executive Chef supports the mission of Ballast Hospitality by overseeing day-to-day operations. The Executive Chef also helps cultivate and emulate the ethics and vibe of the brand. This position participates in the hiring and training of personnel at the restaurant and is responsible for ensuring that the stated standards and goals are met. This position works actively with the team to set new goals for improving day-to-day operations through food, experience, and culture. RESPONSIBILITIES Start recruiting process for BOH team. Collaborate with other personnel in Charleston, SC and in St John/St Thomas, USVI to plan and develop recipes or menus, taking into account such factors as local availability of ingredients or the likely number of guests. Create operational documents for BOH. Monitor sanitation practices daily to ensure that employees follow standards and regulations. Schedule BOH all staff meetings designed to teach food safety and food handling standards. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Responsible for maintaining kitchen equipment, scheduling routine maintenance checks with equipment vendors and ensuring equipment is fixed when broken. Responsible for invoice management and reporting. Ensure daily AM and PM line checks are conducted to verify the quality of raw or cooked food products to ensure that standards are met. Work to accurately know the product mix and estimated food amounts and ingredients for correct ordering levels. Control food cost and usage by using prep lists, updating par levels, controlling spending and reviewing product mix reports daily. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Implement training schedules for new hires and monitor progress. Actively coach, inspire and develop staff. Ensure all BOH staff reviews are conducted on a timely basis. Foster a positive, inclusive environment for all staff and guests. QUALIFICATIONS 5+ years of direct management experience. Excellent written and verbal communication. Strong computer skills. Culinary degree or equivalent experience. Promote, work, and act in a manner consistent with the mission of Ballast Hospitality, always setting a professional example. Ability to work flexible hours, including nights, weekends and holidays as needed. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay and a comprehensive benefits package. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job DescriptionSalary: BOE THE LONGBOARD [SULLIVANS ISLAND] | AM SOUS CHEF FULL BENEFITS Complete HealthCare Dental Insurance Vision Insurance Accidental Death & Dismemberment Life Insurance Paid Time Off [Full Time Qualification Required. Terms and Conditions Apply] NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island} is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys coaching and working alongside a large team to improve performance and increase retention. The Sous Chef supports the Executive Chef and the Chef de Cuisine to ensure menu items are executed with excellence in the restaurant. For this position, a great attitude, problem-solving skills, strong communication abilities, and a hard work ethic go a long way. We look for Sous Chefs with the ability to lead others. This is a dynamic position that requires a strong passion for both food and people. RESPONSIBILITIES Cooking and preparing all menu items in accordance with standards set by the Executive Chef. Complete all opening-closing requirements as directed by Executive Chef. Responsible for invoice entry, managing inventory, and reporting. Maintain and manage the closing checklists and delegate out to other closing chefs to ensure competition. Checking in orders. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with sanitation regulations and safety standards. Taste and review products on a daily basis to ensure quality and consistency with preparation and presentation. Assist with developing, implementing and maintaining new recipes, presentations, and products. Have a working knowledge of inventory ordering systems. Have a strong knowledge of all stations, equipment, prep lists, products, ingredients, recipes, allergens. Identify and communicate suggestions to the Executive Chef for policies and procedures to improve the operation. Maintain a clean and orderly work environment. Foster a positive, inclusive environment for all staff and guests. QUALIFICATIONS Minimum of 3 years of kitchen experience. Some management experience preferred. Passion for training and development of others. Strong work ethic and even temperament. Attention to details of food quality, preparation, and presentation. Flexible and adaptive to rapidly changing priorities and work demands. Strong computer skills. Culinary degree or equivalent experience. Promote, work, and act in a manner consistent with the mission of Ballast Hospitality, setting a professional example at all times. Available to work on weekends, holidays and nights as required. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay and a comprehensive benefits package. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job DescriptionSalary: 55,000 - 60,000 BOE THE LONGBOARD [SULLIVANS ISLAND] | SOUS CHEF FULL BENEFITS Complete HealthCare Dental Insurance Vision Insurance Accidental Death & Dismemberment Life Insurance Paid Time Off [Full Time Qualification Required. Terms and Conditions Apply] $1,500 Sign-On & Retention Bonus [Terms & Conditions Apply] Current & Previous Employees Not Eligible NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island} is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys coaching and working alongside a large team to improve performance and increase retention. The Sous Chef supports the Executive Chef and the Chef de Cuisine to ensure menu items are executed with excellence in the restaurant. For this position, a great attitude, problem-solving skills, strong communication abilities, and a hard work ethic go a long way. We look for Sous Chefs with the ability to lead others. This is a dynamic position that requires a strong passion for both food and people. RESPONSIBILITIES Cooking and preparing all menu items in accordance with standards set by the Executive Chef. Complete all opening-closing requirements as directed by Executive Chef. Responsible for invoice entry, managing inventory, and reporting. Maintain and manage the closing checklists and delegate out to other closing chefs to ensure competition. Checking the produce order at night. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with sanitation regulations and safety standards. Taste and review products on a daily basis to ensure quality and consistency with preparation and presentation. Assist with developing, implementing and maintaining new recipes, presentations, and products. Have a working knowledge of inventory ordering systems. Have a strong knowledge of all stations, equipment, prep lists, products, ingredients, recipes, allergens. Identify and communicate suggestions to the Executive Chef for policies and procedures to improve the operation. Maintain a clean and orderly work environment. Foster a positive, inclusive environment for all staff and guests. QUALIFICATIONS Minimum of 3 years of kitchen experience. Some management experience preferred. Passion for training and development of others. Strong work ethic and even temperament. Attention to details of food quality, preparation, and presentation. Flexible and adaptive to rapidly changing priorities and work demands. Strong computer skills. Culinary degree or equivalent experience. Promote, work, and act in a manner consistent with the mission of Ballast Hospitality, setting a professional example at all times. Available to work on weekends, holidays and nights as required. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay and a comprehensive benefits package. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description About the June The June is a next-generation hospitality company, community, and private members club, creating an elevated and modern experience of belonging in previously overlooked US markets. Our mission is to create unexpected and exceptional experiences in unique spaces. The June’s flagship club in Jacksonville, Florida – one of the fastest growing economies in the US – represents the first step in our mission to build membership clubs for cities of the future. The June is backed by a global team of seasoned hospitality professionals, designers, and operators, and is dedicated to enriching members’ lives through a focus on community, hospitality, design, and memorable experiences. About the Role The Head Chef oversees every aspect of daily culinary operations across two kitchens at The June and production for four restaurants. This role is hands-on: you’ll be responsible for implementing kitchen programs, systems, and routines, driving culinary R&D, hiring and training staff, managing inventory, and delivering outstanding service to members, guests and colleagues alike. You’ll also ensure all equipment and facilities are well maintained. You set the tone for our kitchens, upholding high standards for food, cleanliness, organization, and teamwork. The responsibilities below reflect the nature of this position but may shift as our business grows. Pre-Opening Responsibilities • Research local suppliers, ingredients, and kitchen layout based on planned menus, • Collaborate on menu concept, develop and test dishes, involve beverage consultants, and secure menu approval, • Refine recipes and plating, conduct tastings with ownership, finalize menu and set training schedule, • Build vendor relationships, set up accounts, cost out dishes, organize inventory, and help hire kitchen staff, • Create recipe book, train kitchen team, address operational issues, and support first two weeks of service Post-Opening Responsibilities • Master all menu items and lead by example, • Oversee food cost and management from delivery to dining room, • Manage scheduling and labor budgets, • Lead a team of 20+ chefs and cooks, • Stay organized and adaptable in a fast-moving environment, • Ensure the kitchen is always ready for service and food quality remains top-notch, • Maintain daily prep and quality standards, • Hire, train, teach, and motivate the kitchen team to exceed our standards, • Personally own and manage all kitchen checklists (opening, closing, prep, cleaning, etc.), • Oversee equipment and facilities maintenance, • Collaborate with leadership on daily, monthly, quarterly, and annual forecasts (revenues and expenses), • Meet or exceed targets for food and labor costs and other operating expenses, • Work with property leaders to make sure all food received meets our standards and specs, and is priced right, • Support the service team and kitchen colleagues to ensure smooth operations every day Requirements What We’re Looking For The right candidate will quickly absorb our brand and values, bringing energy and enthusiasm to every part of the process. We’re a small, tight-knit team where everyone pitches in and embraces a “can-do” attitude. We’re looking for someone who is upbeat, inclusive, and excited to deliver a great experience—both for our guests and the team. • Able to work independently with minimal direction, exercising sound judgment, • Strong communicator with vendors, partners, guests, and teammates, • Works well with others and welcomes feedback, • Can juggle multiple tasks and projects efficiently, • Reliable and punctual, • Thrives in a fast-paced environment and manages shifting priorities, • Positive, creative, and eager to learn new things, • Leads by example, inspiring and educating team members, • Detail-oriented, both operationally and administratively, • Willing to work evenings and weekends as needed Education & Experience • At least 7 years of progressive culinary experience, with a minimum of 3 years in a leadership role at an upscale, high-volume restaurant or members club, • Demonstrated success in recruiting, developing, and retaining a high-performing kitchen team, • Strong background in modern, ingredient-driven cuisine and seasonal menu development, • Exceptional communication and leadership abilities, with a collaborative management style, • Proficient in administrative tasks, including inventory, ordering, and kitchen financials, • ServSafe or equivalent Food Handler’s Certification required, • Comfortable using kitchen technology (Toast POS, Microsoft Word, Excel, and similar tools), • Culinary degree or equivalent professional training preferred, but not required Benefits • Health Care Plan (Medical, Dental & Vision), • Paid Time Off (Vacation, Sick & Public Holidays), • Family Leave (Maternity, Paternity), • Life Insurance, • Short Term & Long Term Disability, • Shift Meal

Job Description Circa 1886 regularly ranks among the finest restaurants in downtown Charleston. We are currently searching for a PM Line Cook who is ready to take on the role of Chef de Partie. This position is responsible for filling in on the line for cooks who may be off that particular day. The duties include working a Saute, Grill, Pantry, or Pastry line cook position. We seek a well-rounded and levelheaded individual who is capable of working these stations with confidence and who is calm under pressure. Circa 1886 is a fine dining restaurant and having a background in this environment is important to this position. This is a full time position. Circa 1886 values a work/life balance at our restaurant. We are closed on Sundays and Wednesdays, as well as Christmas Day, Thanksgiving, New Year's Day, Easter, Mother's Day, and Father's Day. Qualifications: • Previous experience in a fine dining restaurant is a requirement., • Able to successfuly handle a changing environment., • Passionate about the Culinary Arts and looking to hone their skills to prepare for a management position., • Must be able to work cooperatively and efficiently in a team environment., • Certificate and/or degree in Culinary Arts or related field., • In-depth knowledge of restaurant best practices and cooking methods., • Must have full availability including weekends. We offer: • Training in all areas (saute, grill, pantry and pastry) to provide a foundation for success., • A great work environment with a staff that has been in place for many years., • Competitive wages, • A great work/life balance - the restaurant is closed Sundays and Wednesdays and other holidays listed above., • Benefits include medical, dental, vision and other insurance coverages after 60 days; holiday pay after 90 days; and 2 weeks paid vacation after your first year of employment. The Charming Inns family of companies are equal opportunity employers. We celebrate diversity and are committed to creating an inclusive environment for all employees. If you require assistance completing this application, please contact our Human Resources Department.

Job Description Hege's Restaurant, an upscale French Bistro located in Johns Island, SC, is currently looking to hire an experienced Sous Chef. We have an incredible kitchen staff and are looking to find another great addition to our team. The ideal candidate will have at least 2 years of previous Sous Chef experience in a fine dining environment. • Top pay, • Two weeks paid vacation, • Bonus structure Experienced Chef's PLEASE APPLY TODAY!!! Company DescriptionHege's is a casual, welcoming French Bistro where you'll experience the same gracious hospitality as the coastal gentry of Kiawah and Seabrook Islands. No foams. No froths. Just respect for the ingredients, the season, and talent in the kitchen. We are now currently looking to hire a new Sous Chef. If you have experience, make sure to apply today! We offer classic French and international cuisine in a casual, inviting atmosphere. Top pay Paid vacation Bonus structureHege's is a casual, welcoming French Bistro where you'll experience the same gracious hospitality as the coastal gentry of Kiawah and Seabrook Islands. No foams. No froths. Just respect for the ingredients, the season, and talent in the kitchen.\r\n\r\nWe are now currently looking to hire a new Sous Chef. If you have experience, make sure to apply today!\r\n\r\nWe offer classic French and international cuisine in a casual, inviting atmosphere.\r\n\r\nTop pay\r\nPaid vacation\r\nBonus structure

Job Description About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. Discover Your Purpose with Us at The Palms of Mt. Pleasant! As Director of Facilities, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As the Director of Facilities, your role includes overseeing all building, grounds, and maintenance operations within the community. You’ll ensure the environment is safe, well-maintained, and supports resident satisfaction through proactive maintenance, staff leadership, vendor management, and regulatory compliance. In some communities, this position also oversees housekeeping, laundry, and transportation teams. Position Highlights: • Status: Full-time, • Schedule: M-F 8:00am–6:00pm; MOD Rotating, On-call (24/7 Emergencies), • Rate of Pay: $75,000, • Bonus: 10% Annual Target Bonus Why You'll Love This Community: The Palms of Mt. Pleasant’s exclusive lifestyle programs enhance the senior living experience through enjoyable, convenient, and practical means. From chef-prepared meals to a calendar full of activities, there is always something fun and exciting to revel in here at our community. What You’ll Do: • Manage the daily maintenance and facility operations of the community, ensuring systems and equipment are functioning effectively and safely, • Develop and execute a preventative maintenance program in compliance with regulatory standards and company policies, • Supervise, schedule, and evaluate maintenance staff and, where applicable, housekeeping, laundry, and transportation teams, • Ensure operational performance of HVAC, plumbing, electrical, fire panels, and emergency response systems, • Oversee vendor contracts, service agreements, and capital improvement projects, ensuring quality and timeliness, • Monitor departmental budgets, track expenses, and contribute to capital planning and cost controls, • Conduct apartment and unit inspections prior to new resident occupancy, • Assist with capital projects, renovations, and refurbishments to maintain a high-quality environment, • Monitor compliance with local, state, and federal regulations governing life safety, maintenance, and environmental standards, • Participate in the Safety Committee and disaster preparedness planning, • Prepare departmental budgets, review variances, and implement corrective actions as needed, • Respond promptly to after-hours emergencies and provide on-call support as required, • Foster a service-first, resident-centered culture within all facility operations Qualifications: • High School Diploma or Bachelor’s/Technical degree in a related field, • Minimum of 4 years of experience in maintenance and 1 year in a leadership or supervisory maintenance role required, • OSHA and DPH regulations knowledge desired, • HVAC certification, licensure, or equivalent training strongly preferred, • Working knowledge of electrical systems, plumbing, fire panels, and emergency response systems, • Experience managing security, housekeeping, laundry, and/or transportation operations preferred (varies by community), • Prior scheduling experience desired (management of around 13 employees across multiple departments), • Demonstrated success in developing and implementing preventative maintenance programs, • Experience managing vendor contracts and capital projects, • Strong project management, organizational, time management, and problem-solving skills, • Proficiency with Microsoft Office and familiarity with TELS or other work order management systems, • Excellent communication, leadership, and team-building abilities, • Availability for after-hours emergency calls and participation in on-call rotation and MOD responsibilities included Why Join Us Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Find out what makes working at Discovery unique in the world of senior living. Discover Your Purpose! Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Benefits You’ll Enjoy For eligible employees, we offer a comprehensive benefits package that includes competitive pay, medical, dental, vision, life, and disability insurance, paid time off and holidays, a 401(k) with employer match, paid training and career growth opportunities, wellness-related benefits, and additional support through our Employee Assistance Program (EAP). Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: https://info.flclearinghouse.com.

Job Description Position Title: EXECUTIVE CHEF Pay Grade: 14 Reports To: SR. DFNS Salary: $80,000 - $90,000 Other Forms of Compensation: RELOCATION ASSISTANCE IF OUTSIDE THE AREA Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary Bench Executive Chef – Charleston Market | Morrison Healthcare $80K - $90K + Relocation Assistance Morrison Healthcare is hiring a Bench Executive Chef to support multiple accounts in the Charleston market. This role is ideal for a strong culinary leader who can step into key locations, lead teams, drive results, and deliver outstanding food experiences. What You’ll Do • Provide culinary leadership across multiple Charleston-area accounts, • Support openings, transitions, and operational needs, • Lead, train, and develop culinary teams, • Ensure food quality, presentation, and service excellence, • Manage food/labor costs, inventory, and purchasing, • Maintain sanitation, safety, and regulatory compliance, • Partner with leadership to improve patient and retail dining programsWhat We’re Looking For, • Executive Chef or senior culinary leadership experience, • High-volume foodservice, healthcare, hospitality, or restaurant background preferred, • Strong leadership and communication skills, • Financial and operational knowledge, • Flexibility to travel within the market as neededCompensation & Benefits, • $80K - $90K base salary, • Relocation assistance for candidates outside the area, • Bonus opportunity, • Medical, dental, vision, • 401(k), PTO, career growth Apply today and bring your leadership to Morrison Healthcare. Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1526503 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job Description Lou Lou's Tavern is a brand-new restaurant at The Refinery. We're bringing elevated tavern culture to Charleston. A place built on community, music, crave-able food, and epic hospitality. We are currently building our Opening Kitchen Team and we're looking for a talented Sous Chef ready to help build something special from day one. This is more than another kitchen job, this is an opportunity to help shape the culture, standards, energy, and execution of one of Charleston's most exciting new restaurant openings. At Lou Lou's, we believe: • Hospitality is everything, • Energy sets the tone, • Team over ego, • Consistency always, • Culture matters If you thrive in high-energy kitchens, care deeply about food quality and leadership, and want to grow with a fast-moving concept, we want to meet you. This is a full time leadership position with strong growth opportunity as the brand expands. What You'll Do • Lead daily kitchen operations alongside Executive Chefs & management, • Support hiring, training, and development of the opening BOH team, • Maintain consistency, quality, and execution during service, • Uphold sanitation, safety, and organization standards, • Assist with prep systems, inventory, ordering, and scheduling, • Drive culture and accountability in the kitchen, • Help refine systems and build efficient operations from the ground up What We're Looking For • 2+ years of kitchen leadership experience, • Strong line experience in high-volume environments, • Positive leadership style with calm communication, • Passion for hospitality and team culture, • High standards for cleanliness, presentation, and consistency, • Ability to lead by example during busy services, • Experience with opening teams is a plus We value professionals who understand: • Consistency over speed., • Plate presentation matters., • Strong communication at all times., • We are building for long-term growth and promote from within whenever possible. Opportunities include: • Executive Sous Chef growth path, • Multi-unit leadership opportunities, • Cross-training and leadership development, • Input on systems, operations, and kitchen culture, • Future concept expansion opportunities We're looking for people who want to grow with the brand - not just clock in. The Lou Lou's Standard • We don't just work here., • We represent it., • Every shift. Every guest. Every plate. If you want to be part of one of Charleston's most exciting new openings and help create a kitchen culture people want to be part of, we'd love to connect. Equal opportunity employer

Job DescriptionDescription: Join our dynamic culinary team at The Lowline Hotel, where excellence and innovation are at the heart of everything we do. As a Restaurant Chef, you will play a vital role in supporting the Executive Chef to deliver exceptional dining experiences across our dual property. This leadership position offers an exciting opportunity to showcase your culinary expertise, management skills, and passion for hospitality in a fast-paced, high-volume environment. Key Responsibilities: • Assist the Executive Chef in planning, organizing, and directing food preparation and kitchen operations., • Supervise and coordinate the work of kitchen staff, ensuring high standards of quality, safety, and cleanliness., • Develop and implement menu items in collaboration with the culinary team, maintaining consistency and creativity., • Monitor food inventory levels, order supplies, and manage costs to optimize kitchen efficiency., • Ensure compliance with health and safety regulations, including food handling and sanitation standards., • Provide training, mentorship, and performance feedback to kitchen associates to foster a positive and productive work environment., • Participate in menu planning, special event preparation, and other culinary projects as needed., • Exercise discretion and independent judgment in daily operations, managing multiple priorities effectively. Requirements: Skills and Qualifications: • Typically requires a Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field., • 2 to 4 years of experience in a high-volume, full-service restaurant or hotel setting., • Proven leadership skills with the ability to manage and motivate a diverse culinary team., • Strong knowledge of food safety, sanitation, and kitchen safety standards., • Excellent organizational, communication, and problem-solving skills., • Ability to work flexible hours, including evenings, weekends, and holidays., • Passion for culinary excellence and a commitment to delivering outstanding guest experiences. We foster a positive, inclusive work environment that values teamwork, integrity, and professional development. Join us and grow your career in a supportive setting that recognizes your contributions and encourages your success. At Avion Hospitality, we foster a culture of excellence, innovation, and growth. We offer competitive benefits, opportunities for advancement, and a supportive environment where your contributions make a difference. If you are passionate about leading a team to deliver memorable guest experiences, we invite you to apply and become part of our dedicated hospitality family.

Job Description Sous Chef | Acclaimed Restaurant Group Location: Upper King Street, Charleston, SC Compensation: $58,000 – $65,000 + 100% Paid Healthcare The Opportunity Are you ready to elevate your career with one of the most respected, chef-driven restaurant groups in the country? We are looking for a disciplined and passionate Sous Chef to join the leadership team for our celebrated concepts. This isn't just a kitchen role; it’s a mentorship-focused position in a scratch-made environment where Consistency, Cleanliness, and Kindness aren't just posters on the wall—they are the standards we live by every service. Our Concepts We operate two distinct neighboring locations, and you will play a vital role in both: • An old fashioned American tavern. We serve great burgers, comfort food, light salads, classic cocktails, fine spirits, cold beer, and nice wine., • A laid-back experience in an old garage. Our menu focuses on fried chicken, oysters, kick ass salads, cheap beer, soft serve, rosé on tap, and tons of grower champagne. The Impact You’ll Make • Command the Pass: Own the nightly expo, ensuring every plate meets our national reputation for excellence., • Lead by Example: Jump on the line and master the art of award-winning Charleston burgers., • Execute the Classics: Consistently prepare our famous fried chicken and fresh oysters., • Develop Talent: Act as a coach in real-time, documenting growth and fostering a culture of continuous improvement., • Operational Excellence: Partner with the Executive Chef to manage inventory, walk-in organization, and rigorous DHEC/ServSafe standards. Who You Are • An Experienced Leader: You have 2–5+ years in high-volume, chef-driven kitchens, with at least 1–2 years in a management capacity., • Technically Sharp: You possess strong knife skills and a deep appreciation for top-tier comfort food., • A "Team-First" Pro: You are humble, reliable, and thrive in the heat of a busy all-day service., • Growth-Oriented: You are looking for a "home" where you can grow within a nationally recognized hospitality group. Why Join Us? We believe that taking care of our leaders is the only way to ensure they take care of our guests. • Health & Wellness: 100% employer-paid healthcare (Medical/Dental/Vision)., • Future Security: 401(k) with company match and retirement benefits., • Work-Life Balance: Competitive PTO and flexible scheduling. Apply Today Ready to lead one of Charleston's best kitchens? Submit your résumé here or reach out directly to Andrew at andrew@haakerecruiting.com.

Job DescriptionDescription: Join our dynamic culinary team at Hyatt House and The Lowline Hotel, where excellence and innovation are at the heart of everything we do. As a Sous Chef, you will play a vital role in supporting the Chef to deliver exceptional dining experiences across our dual property. This leadership position offers an exciting opportunity to showcase your culinary expertise, management skills, and passion for hospitality in a fast-paced, high-volume environment. Key Responsibilities: • Assist the Chef in planning, organizing, and directing food preparation and kitchen operations., • Supervise and coordinate the work of kitchen staff, ensuring high standards of quality, safety, and cleanliness., • Develop and implement menu items in collaboration with the culinary team, maintaining consistency and creativity., • Monitor food inventory levels, order supplies, and manage costs to optimize kitchen efficiency., • Ensure compliance with health and safety regulations, including food handling and sanitation standards., • Provide training, mentorship, and performance feedback to kitchen associates to foster a positive and productive work environment., • Participate in menu planning, special event preparation, and other culinary projects as needed., • Exercise discretion and independent judgment in daily operations, managing multiple priorities effectively. Requirements: Skills and Qualifications: • Typically requires a Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field., • 2 to 4 years of experience in a high-volume, full-service restaurant or hotel setting., • Proven leadership skills with the ability to manage and motivate a diverse culinary team., • Strong knowledge of food safety, sanitation, and kitchen safety standards., • Excellent organizational, communication, and problem-solving skills., • Ability to work flexible hours, including evenings, weekends, and holidays., • Passion for culinary excellence and a commitment to delivering outstanding guest experiences. We foster a positive, inclusive work environment that values teamwork, integrity, and professional development. Join us and grow your career in a supportive setting that recognizes your contributions and encourages your success. At Avion Hospitality, we foster a culture of excellence, innovation, and growth. We offer competitive benefits, opportunities for advancement, and a supportive environment where your contributions make a difference. If you are passionate about leading a team to deliver memorable guest experiences, we invite you to apply and become part of our dedicated hospitality family.

Job Description Now Hiring: Experienced Professional Baker We are seeking a skilled and dedicated Baker with a minimum of 5 years of professional baking experience. If you do not meet this requirement, please do not apply. Schedule: Start time is 6:00 A.M. daily. Punctuality is essential. Key Responsibilities: • Follow established recipes to ensure consistent quality and brand standards., • Accurately measure, mix, shape, and prepare a variety of pastries and baked goods., • Monitor baking times and temperatures to ensure proper cooking., • Apply appropriate toppings, glazes, or packaging to finished products., • Maintain a clean, organized, and sanitary workstation throughout the baking process., • Work efficiently under pressure in a high-volume, fast-paced environment., • Demonstrate excellent time management and reliability. Training Pay: • First two weeks of training: $20/hour. Compensation: • Pay is based on qualifications and performance. If you're an experienced baker looking to work in a dynamic environment and uphold high standards of quality and efficiency, we want to hear from you.

Job DescriptionDescription: What’s in it for you • Starting Pay: $24–$28/hour based on experience, • 401(k) with company match, • Health, Dental & Vision Insurance, • Holiday pay at time and a half, • Free employee meals, • Overtime opportunities available, • Work in a state-of-the-art, professional, high-volume catering kitchen, • Be part of a growing, high-end catering operation, • Clear path to Executive Chef and leadership rolesCareer Growth & Opportunity, • Clear path to Executive Chef and multi-unit leadership roles, • Opportunity to help build and develop kitchen teams, • Work directly with leadership on systems, training, and execution, • Be part of a company expanding across multiple markets ?? Leadership Development & Travel This role is primarily based in Charleston, with occasional travel (typically once per quarter) to: • Support other kitchen locations, • Assist with training and team development, • Help maintain consistency across operations Ideal for someone who wants to grow into a Chef role, without full-time travel Position Overview Iacofano’s Catering & Events is hiring a Sous Chef – Leadership Track for our Charleston (29418) location. This is a hands-on leadership role responsible for: • Supporting daily kitchen operations, • Leading production teams, • Ensuring quality, consistency, and execution, • Assisting with training and development of staff This role plays a key part in building the bench and developing future leaders within the company. Key Responsibilities • Lead and support kitchen teams during daily production, • Ensure food quality, consistency, and presentation standards, • Train and develop cooks (Cook 1 ? Cook 2 ? Cook 3), • Implement and maintain kitchen systems and standards, • Support Expo/QA and logistics coordination when needed, • Assist with scheduling, prep planning, and execution, • Maintain a clean, organized, and efficient kitchen environment, • Travel occasionally to support other locations as needed What Makes a Great Fit, • Strong leadership and team development skills, • High level of accountability and professionalism, • Ability to thrive in a fast-paced, high-volume environment, • Organized, detail-oriented, and process-driven, • Strong communication skills, • Desire to grow into a Chef or leadership roleRequirements: Requirements • Previous experience as a Sous Chef or senior-level cook, • Strong understanding of kitchen operations and food production, • Ability to lead teams and manage high-volume production, • Ability to follow and enforce systems, standards, and procedures, • Ability to stand for extended periods (8+ hours), • Ability to lift up to 50 lbs, • Strong organizational and communication skills, • Willingness to travel occasionally (quarterly) Preferred (Not Required), • Experience in catering or high-volume production kitchens, • Experience training and developing kitchen staff, • ServSafe certification (or willingness to obtain) Why This Role Is Different, • Not just a Sous Chef role—this is a leadership development position, • Opportunity to help build teams and improve operations, • Direct path to Executive Chef and beyond, • Work in a state-of-the-art kitchen with structured systems and high standards, • Be part of a company focused on growth, quality, and long-term developmentBottom Line If you’re looking for a standard Sous Chef role, this isn’t it. If you want to grow into a Chef, develop teams, and be part of a high-performing, high-end catering operation, this is a real opportunity.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Controls Inventory, • Assists in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities, • Interact with Campers, Staff, and Parents, • Uphold Wolfoods Standards of Service and Quality, • Recognize and Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance of cross-utilization, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Understand that special diet ingredients could have a 2+ week lead time, • Recommends equipment purchases, • May act as front of house supervisor in the absence of other Wolfoods staff, • SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: • 2+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day 70-hour work week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend. stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to identify the Big 9 Allergens in food and communicate effectively with others, • Must be able to cook from scratch with minimal supervision, • Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance, • Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. Discover Your Purpose with Us at The Palms of Mt. Pleasant! As Business Office Director, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As the Business Office Director, your role includes overseeing the financial, billing, payroll, and human resources functions of the community. You will manage the business office staff, maintain compliance and accuracy in all processes, and provide exceptional service to residents, families, and team members. Position Highlights: • Exempt – Salaried, • Hours: M-F: 8:30am to 5pm, • Compensation: $52,000, • Annual Bonus: 10% Target Why You'll Love This Community: The Palms of Mt. Pleasant’s exclusive lifestyle programs enhance the senior living experience through enjoyable, convenient, and practical means. From chef-prepared meals to a calendar full of activities, there is always something fun and exciting to revel in here at our community. What You’ll Do: • Oversee business office operations, including billing, collections, accounts payable, payroll, and resident accounts, • Prepare, reconcile, and maintain accurate financial records, including cash controls, bank reconciliations, journal entries, and financial statements, • Collaborate with department leaders to assign and track departmental expenses and budgets; prepare financial and management reports as needed, • Maintain resident, vendor, team member, and financial files in accordance with policies and compliance requirements, • Partner with residents and families to resolve billing and collection matters professionally and accurately, • Lead community human resources processes including recruitment, onboarding, orientation, benefits administration, payroll, and record maintenance, • Guide department leaders on employee relations, policy compliance, and performance management, • Oversee employee engagement and safety initiatives, including appreciation programs, safety committee leadership, and workplace injury reporting, • Conduct exit interviews and prepare regular reports for community leadership, • Supervise, train, and coach business office staff, ensuring accuracy, compliance, and timely completion of all processes, • Ensure corporate policies and internal controls are consistently applied, • Perform other duties as assigned to support community operations Qualifications: • Bachelor’s degree in Accounting or related field with at least one year of accounting experience preferred, • Associate’s degree in Accounting with two to three years of related experience considered, • Experience in business office management, payroll, or human resources strongly required, • Experience in assisted living or skilled nursing business office operations preferred, • Experience with AP, AR, billing, collections, • Exposure to new employee orientation and employee recognition, • Strong customer service focus, • Strong organizational and leadership skills with attention to detail and accuracy, • Proficiency in financial systems, human resources information systems, and Microsoft Office applications, • Ability to manage multiple priorities while maintaining confidentiality and compliance, • Excellent communication and interpersonal skills for working with residents, families, and team members Why Join Us Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Find out what makes working at Discovery unique in the world of senior living. Discover Your Purpose! Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Benefits You’ll Enjoy For eligible employees, we offer a comprehensive benefits package that includes competitive pay with early access to earned wages, flexible scheduling, health, dental, vision, life, and disability insurance, paid time off and holidays, a 401(k) with employer match, paid training and growth opportunities, uniforms (where applicable), and additional perks such as an Employee Assistance Program (EAP), volunteer time off, and wellness-related benefits. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: https://info.flclearinghouse.com.

Collaborate closely with FOH leadership to deliver a seamless guest experience. This is a hands-on leadership role overseeing a refined, Southern-inspired concept focused on seasonal ingredients, elevated execution, and a strong sense of place within Charleston’s fine dining scene. Support recruit

The Chef de Cuisine is a hands-on leadership role responsible for the day-to-day culinary operations of our kitchen. Familiarity with the Daniel Island Club’s cultural and operational standards is preferred; working knowledge may be developed on the job. Opportunities for professional development

Kitchen Manager, Sous Chef, or BOH leader in a high-volume restaurant. Our restaurant combines an upscale-casual dining experience with a laid-back coastal atmosphere, featuring fresh seafood, a full raw bar, craft cocktails, and stunning waterfront views. Islander 71 requires a Kitchen Manager who

You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Practice safety as pri

Kitchen Manager, Sous Chef, or BOH leader in a high-volume restaurant. The Kitchen Manager will support the Chef de Cuisine and leadership team by managing daily BOH operations, maintaining exceptionally high standards of food safety and sanitation, and ensuring consistency across prep, line, expo,

Kitchen Manager, Sous Chef, or BOH leader in a high-volume restaurant. The Kitchen Manager will support the Chef de Cuisine and leadership team by managing daily BOH operations, maintaining exceptionally high standards of food safety and sanitation, and ensuring consistency across prep, line, expo,

Job Description Salary: $90000 - $100000 /year Pay Grade: 14 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as a District Chef, you are responsible for overseeing all culinary functions for multiple corporate dining accounts. You will support a team of associates and oversee all safety and sanitation as it pertains to the accounts. Key Responsibilities: • Supports multiple corporate dining accounts, • Teaches, trains and mentors chefs, • Responsible for driving innovation in all accounts, • Helps chefs manage cost controls and control expenditures for the account, • Teaches Chefs how to plan and create all menus, • Shows chefs in the region how to purchases and manage inventory, • Will bring up the skill level of chefs in the region, • Rolls out new culinary programs in conjunction with Company marketing and culinary team, • Develops and communicates strategies for improving customer experience, • Provides training programs to assure consistent, high quality food Preferred Qualifications: • Culinary degree preferred, • A minimum of five years of culinary management experience is required, • At least two years of multi-site culinary management experience is required, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description Salary: $90,000.00 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary We are seeking an Executive Chef to join our Morrison Healthcare team and lead culinary operations within an acute care setting at MUSC Health in Charleston, SC Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1530926 Morrison Healthcare Joshua Ryan Keith [[req_classification]]

Job Description Position Title: SOUS CHEF- CHARLESTON, SC Salary: $60,000 - $65,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.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 Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.