Trabajos chef en Virginia - Page 4

Pizza Hut - Stafford is looking for a Restaurant Cook to join our team in Stafford, VA. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Stafford you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Stafford.

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. Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef lo

Job Description Crescent Hotels & Resorts is honored to announce an exciting opportunity for a talented In Room Dining Server for the JW Marriott Reston Station Hotel! Experience a new level of luxury at JW Marriott Reston Station, a stunning 28-story landmark that overlooks Reston Row, a lively urban hub filled with top-notch dining and entertainment options. The hotel features 247 rooms spread across 12 floors, setting a new standard for luxury accommodations in the DMV area. With the largest luxury meeting space in Northern Virginia, totaling 35,000 sq ft, it includes two ballrooms with 20-foot ceilings and plenty of natural light from floor-to-ceiling windows and a large skylight. The JW Residences occupy the remaining 16 floors. This impressive architectural gem is conveniently located along the Silver Line Metro, perfectly positioned between Dulles International and Reagan National airports, providing travelers with exceptional access to the capital region and beyond. The Simon | A refined dining destination where modern American and Mid-Atlantic cuisine meet elevated hospitality. The Simon celebrates seasonal ingredients, coastal inspirations, and chef-driven flavors — all in a sophisticated, welcoming atmosphere. Schar Bar | Schar Bar is your spirited escape — a vibrant lounge offering bold cocktails, curated Amaro selections, and shareable plates. Whether winding down or kicking things off, it's where flavor meets finesse in every pour and plate. JW Market Café | Freshly brewed coffee, artisan pastries, and gourmet grab-and-go options — JW Market Café fuels your day with style and convenience, all from the heart of the JW Marriott. We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. We are looking for our next exceptional team member to join us on our amazing Team. We are committed to providing you with: • Generous compensation package, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Set up and deliver all food and beverage orders in accordance with established guidelines, procedures and policies as prescribed by company standards., • Conduct floor sweeps and retrieve all food and beverage trays in order to maintain established sanitation guidelines., • Set up and deliver all VIP amenities., • Service all hospitality suites in accordance with Banquet Event Orders and established policies and procedure., • Complete all shift side-work as outlined in the hotel’s operating policies and procedures., • Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales. Report all communication to immediate shift supervisor., • Perform all cash handling responsibilities in accordance with company policies and procedures., • Comply with attendance rules and be available to work on a regular basis. PERFORMANCE STANDARDS Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. Our Differences Are What Make Us Great: At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Job Description A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! • THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders., • We’ve achieved GREAT PLACE TO WORK status SEVEN YEARS IN A ROW., • CAREER DEVELOPMENT. We reward our associates’ outstanding work and assist with career development to help fulfill their dreams!, • Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another’s God-given gifts through service., • Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, etc, as well as on-demand pay in between paychecks! PICTURE YOURSELF… Watercrest Richmond is looking for a Dining Room Server/Wait Staff to join their Culinary team! As a key member of the team, your warm smile and greeting will welcome our residents, associates, and guests into fully experiencing a Watercrest Culinary Experience, filled with the deliciousness of fine dining, as well as the comfort of a home-like environment. ESSENTIAL JOB FUNCTIONS: • Assist residents with seating in the dining room, • Greet residents when taking and serving meal selections, • Ensure proper dining room setup and proper table setting, • Knowledge of table clearing techniques during and after dining service, • Responsible for resetting table during and after dining service, • General duties include but are not limited to: cleaning, mopping, sweeping, and dusting the kitchen and dining room, • Ensures proper garbage and trash removal, • Complete side work: napkin folding, stocking and cleaning wait station, refilling condiments, • Understand menu items and ability to explain preparation methods, • Provide a high satisfactory level of customer service to promote a restaurant style dining atmosphere, • Knowledge of individual diet needs as prescribed by physician, • Ensure all meals delivered are garnished, • Reports to the Cook or Executive Chef any equipment and supplies that are needed, • Able to communicate effectively with all levels of management, team members, residents, family members, vendors, referral sources and outside contacts, • Able to make independent decisions, • Must be able to communicate a warm, friendly and caring manner, • Must be able to follow recipes and menus, • Must fully understand the importance of reliability and timeliness, • Must possess a passion to work with and around senior citizens, • Experience in serving in an upscale dining environment is preferred

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Health insurance, • Paid time off, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Open the bakery and prepare for the day ahead, • Clean and sanitize equipment and baking areas, • Bake a variety of breads, cakes, and pastries, • Decorate cakes, • Prepare custom orders, • Track, maintain, and order inventory as necessary Qualifications:, • Previous experience as a baker, pastry chef, or in a similar role is preferred, • Ability to use professional-grade kitchen appliances and equipment, • Knowledge of food safety practices, • Previous experience decorating cakes, • Ability to thrive in a fast-paced kitchen environment, • Strong organizational and time-management skills, • Team player, • Available for early morning shifts

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Chef Job Duties: Lead, mentor, and manage culinary team.

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee

Catering Executive Chef Requirements At least 3 years of experience in a similar role or multi Executive Chef, Catering, Chef, Executive, Restaurant, Staffing. Catering Executive Chef Benefits.

The Sous Chef is a true team player, filling in for the Executive Chef as needed. The stakes are high when it comes to upholding quality standards in food preparation and cleanliness as a Sous Chef. As a Sous Chef, you get to create a culture of food exploration, innovation, and education for our cu

Fogo de Chão - Reston is looking for an experienced Head Chef to join our team full time or part time in Reston, VA. As Head Chef, you will deliver high quality food while offering attentive service to guests, as well as kitchen staff. We look forward to meeting and interviewing with you for the He

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (Dishwasher pay ranges from $18.00-$19.50/hour, Prep cook pay ranges from $18.25-$20.25/hour, and line cook pay ranges from $18.50-$21.50/hour), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (Dishwasher pay ranges from $18.00-$19.50/hour, Prep cook pay ranges from $18.25-$20.25/hour, and line cook pay ranges from $18.50-$21.50/hour), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Job DescriptionDescription: The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution. Responsibilities • Set up and stock all food stations with necessary supplies, • Prep all needed food items for service, • Execute menu items according to specifications and standards, • Cook menu items in cooperation with the rest of the kitchen staff, • Ensure that all food is made in a timely fashion and always in high quality, • Clean up station and take care of any leftover or “bad” food according to the chef, • Stock inventory of stations, • Cooking experience, • Clear understanding of menu items, • Understand and responsible for prepping ingredients, • Strong grasp on various cooking methods, food items, equipment, etc., • Multitask in a high volume kitchen, • Handle hot and cold work conditions during food preparation, • Continuous reaching, bending, lifting, carrying items up to 30 lbs., • Have a high school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job Description Since 1978 The Inn at Little Washington, located at the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join in out growing team of exceptional people. On-the-job training, advancement potential, flexible schedules, amazing benefits, and competitive pay. Your next career awaits. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: • Health, vision and dental insurance (full time employees), • Paid time off (Full time employees), • 401(k) retirement plan with match, • On-the-job training, • Employee education allowance, • Advancement potential, • Flexible schedules, • Employee appreciation events, • Complimentary uniforms, • Delicious “family” meals daily prepared by the chefs, • Referral bonuses The Inn at Little Washington Culinary Team will invite all qualified candidates to property to attend a "Stage Interview" as part of the interview process. Based on this interview and previous qualifications demonstrated in the face-to-face interview and via your resume, a culinary leader will determine the position title and pay rate offered. Summary Pastry Chef de Partie I: Minimum of 2-3 years professional experience cooking, preferably at a Michelin level. General fundamental skills in all basic techniques and pastry execution. A sense of flavor development and evaluation of prep is necessary for this position. Pastry Chef de Partie II: Minimum of 1-2 years professional experience cooking, preferably at a Michelin level. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service. Pastry Chef de Partie III: Minimum of 1-2 years professional experience cooking, preferably at a Michelin level. This position is an entry level position in the IALW brigade and individuals should have a strong desire to learn and grow within the kitchen environment. ESSENTIAL FUNCTIONS Pastry Chef de Partie I Responsible for ordering and evaluating product from other culinary stations with management. Responsible for oversight of pastry chef de partie II,III. Strong communication skills and practice. Provide consistent service in all areas of food production. Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment. Pastry Chef de Partie II Responsible for ordering of prep from AM as needed and along the guidelines presented by a pastry chef de partie 1 or manager. Responsible for overseeing the pastry chef de partie 3 if working on a team section. Demonstrate competent knife skills, basic pastry techniques & knowledge, measuring ingredients, mixing methods, and safe operation of all kitchen equipment. Accurately follow and execute recipes for assigned station. A firm grasp on knowledge in product identification and use, international cuisine, and technique Pastry Chef de Partie III Preparing, setting up, and providing consistent, timely, and organized quality service in all areas of pastry production. General fundamental skills in all basic techniques and knife cuts. Basic knowledge in product identification and use, international cuisine, and technique Ability to consistently prepare and or plate food as directed. QUALIFICATIONS Desirable Minimum of 2-3 years professional experience cooking, preferably at a Michelin level Associate’s degree in culinary arts. 1 year of lead cook experience. Bi-lingual in Spanish and English. PHYSICAL DEMANDS Ability to lift 50 lbs. Ability to stand for long periods of time (5-6 hours consistently). Able to withstand temperatures up to and at times exceeding 105 degrees. Availability and understanding that the position often requires hours more than the standard workweek (40-50 hours). The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (Dishwasher pay ranges from $18.00-$19.50/hour, Prep cook pay ranges from $18.25-$20.25/hour, and line cook pay ranges from $18.50-$21.50/hour), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Job Description XCAL Shooting Sports and Fitness, a family-owned business, combines its technology-driven design with uncompromising customer service to deliver a unique and fun-filled experience for shooters and fitness enthusiast of all levels. This revolutionary new concept integrates shooting sports and fitness in one convenient location. Our facility features three distinct shooting ranges, full-service restaurant and premium members lounge, large retail space, traditional as well as functional fitness, mixed martial arts dojo, spin studio, group fitness, spa services, child activity center and a host of amenities to provide an exceptional experience. XCAL provides full-time employees with generous benefits that include: • Medical, Prescription Drugs, Dental and Vision plans provided by United Healthcare, • Health Savings Account provided by Optum Bank via United Healthcare, • Life Insurance and Accidental Death and Dismemberment (AD&D) provided by Hartford Life Insurance Company, • Short-term disability (STD) and Long-term disability (LTD) plans provided by Hartford Life Insurance Company, • 401k - XCAL matches 100% up to 4% of employee contributions, • Paid Holidays and Paid Time Off (PTO) Position Summary We are looking for a professional Cook/Line Prep Cook to prepare food to specifications and set up stations for menu. The duties will consist of assisting the Executive and Sous Chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Job Duties and Responsibilities • Set up and stock 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 Chef's 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., • High School Diploma or GED, • Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook, preferred, • Understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry's best practices

Job Description The Company and The Resort Tanzerra Resorts is a leading international luxury resort company, renowned for providing unparalleled guest experiences in unique and iconic destinations. Each Tanzerra Resort is as unique as its location, offering an exceptional blend of luxury, comfort, signature experiences, world-class culinary arts, and private events that cater to discerning travelers and event planners from around the globe. We are committed to delivering outstanding, personalized service and creating memorable stays for our guests and focus on caring for our team members just as much as we care for our guests. The Tides Inn is a beloved waterfront, luxury resort nestled on Carter’s Creek in Irvington, Virginia. The property has been a cherished destination for generations and has recently undergone a number of renovations and enhancements that are helping elevate the brand and overall experience. The Tides features 70 luxurious accommodations, tennis and pickleball courts, wellness treatments, a working farm, Markers Space (for artistic activities), its own marina and two distinct restaurants, Salt & Meadow Restaurant and Fish Hawk Oyster Bar. As it has evolved, the Tides Inn is becoming more widely recognized for its elite programming, culinary experiences, commitment to environmental stewardship, and world-class hospitality. Job Summary Accountable for the overall success of the dishes being produced daily in our newly renovated kitchen which includes an Athanor suite. The Sous Chef is responsible for planning, organizing, managing, scheduling, ordering, recruiting, training and directing the work of staff in the Culinary Department responsible for food preparation while ensuring superior quality and consistency. Essential Functions and Responsibilities • Regular and Reliable Attendance is an essential function of this role., • Overall responsibility for the production, quality and consistency of all food in the restaurant, including but not limited to Dining Room, IRD, Amenities, Fish Hawk and Banquets., • Supervise the kitchen staff to ensure compliance with the resort’s objectives and the health and safety of all employees and guests., • Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of food products., • Instruct staff in the correct usage, safety and care of all equipment and machinery in the kitchen operation., • Interview, train and review performance of kitchen and utility personnel., • Observe safety and legal requirements as to the health and labor department, maintain all kitchen areas in the highest standards of cleanliness, and hygiene always., • Ensure the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality., • Test new menu items to determine market acceptance and excite the cooks and servers for new food to come., • Updating all recipe books to reflect any new menu items for Fish Hawk, Dining Room, IRD, and amenities., • Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production., • Review sales and food cost regularly; resolve any discrepancies with the Executive Sous Chef and Finance Department., • Schedule and monitor labor to be in accordance with department and resort staffing guidelines and budget., • Minimize waste and maintain controls to attain budgeted food and labor costs., • Foster and promote a cooperative working climate, maximizing productivity and morale., • Assist Executive Sous with performing daily administrative tasks related to labor and food costs including but not limited to time edits, invoice coding, PTO approvals, maintenance requests, and daily report analysis as needed., • Attend and/or hold departmental meeting and/or TI management meetings as assigned by Executive Chef., • Conduct tastings with hotel staff., • Other projects as assigned., • Exemplifies the Tides Inn Mission and Values. Core Competencies People Leader Role: Decision Quality, Managerial Effectiveness, Developing Direct Reports, Interpersonal Skills, Managing Ambiguity, Business Acumen, Strategic Agility, Sense of urgency. Qualifications • High school diploma or equivalent vocational training certificate., • 4 years of experience in culinary field at 4 to 5 Star hotel, club or restaurant, • Ability to compute basic mathematical calculations., • Ability to work all stations on the line, • Food handling certificate, • Knowledge of food and labor cost controls, • Previous management experience, • Ability to communicate in English verbally and in writing, • Ability to work well under pressure, • Ability to direct, manage, and motivate a team and contribute to their growth and, • Current, Valid Driver’s License is Required. Physical Requirements • Work Environment: Hotel Kitchen Environment., • Equipment Used: Ovens, Grills, Cooktops, Knives, Rational Oven, Large Charcoal Grills, French Tops, Cryovac Machine, and other standard kitchen items, • Sitting 10 %, • Standing 70 %, • Walking /Bending 20 %, • Lifting – up to 50 pounds, • Vision – Computer, Navigation of Property, Safety,, • Hearing – Phone, Interaction with Guests & Coworkers, Safety, • Travel Expectations – No Travel is Required for this Role., • Driving Requirements: Golf Cart, Motor Vehicle

Job Description O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Full & Part-Time Opportunities Available For: Line Cook We offer flexible work schedules, a great work environment, excellent opportunities for advancement along with the following benefits: • Get Paid Quicker - We pay our team members weekly, • Growth Opportunities - Approximately 50 percent of our management team started out as hourly team members., • Better quality of life - no late night bar hours!, • Paid Time Off - Earn vacation based upon company policy, • Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift, • Healthcare Coverage - Restaurant hourly team members may become eligible for health and welfare plans the first of the month following an ACA measurement period in which average hours worked per week is 30 or greater. O’Charley’s Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain with team member opportunities available throughout the US. At ocharley we offer great full time and part time restaurant kitchen / culinary careers for line cooks who have back of house cooking, chef, saute cook or grill cook experience in a high volume restaurant environment. Coupon will be awarded after interview has been completed. Not valid on Combo Appetizer. No additional purchase necessary. One coupon per check. Not valid in conjunction with any other offer or discount. Coupon required at time of purchase. Coupons that are duplicated or altered in any way will not be accepted. Not valid with delivery.

Job Description Position Title: Sous Chef Turkish Lounge IAD Pay 12 Reports To: Salary: $63,500-$65,000 Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1513191 Flik Hospitality Group MARIANA SMITH [[req_classification]]

Job Description Salary: $50,000-$65,000 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 Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Morrison 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. 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: Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1511878 Morrison Healthcare KATHRYN MANFUSO [[req_classification]]

Job DescriptionMoliar Hospitality Group is a locally owned and operated food and beverage organization that focuses on enriching the lives of our guests, our employees, and owners. We do this through superior quality food and beverages, customer service, sales growth, cost, and treating our employees like family. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time. We currently own and operate 5 successful establishments: Calypso Bar and Grill, Repeal Bourbon and Burgers, 3 Hair of the Dog Eaterys (Downtown Granby, and Loehmanns Plaza in Virginia Beach) The line cook is responsible for the preparation of high-quality food in a timely, effective, sanitary, and consistent manner. The line cook must be prepared to work in a fast paced, high pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively. The line cook must also be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for a high heat kitchen environment. Experience • High School diploma or equivalent helpful, but not required., • Former culinary schooling helpful, • At least two years experience in a similar capacity, • Food Handlers certification preferred, but not requiredMinimum Qualifications, • Able to stand for long periods of time, • Must have a minimum of 4 days of open availability, • Strong communication and interpersonal skills, • Eager to work in fast-paced environments, • Able to multitask and organize, • Capable of reaching, bending, squatting, and lifting while on the shift, • Ability to withstand frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold, • Knowledge of kitchen equipmentResponsibilities and Duties, • Cooking raw and prepared foods, including meat and eggs, to order, • Properly setting up and taking down station areas, • Prepare components of each dish using standardized recipes, • Cleaning, organizing, and maintaining refrigerators, cooler drawers, and dry storage areas, • Taking inventory and stocking/restocking items, • Communicating with fellow staff members to ensure quality product and ticket times, • Understanding and complying with Food Safety, temperature, and sanitary standards, • Rotate all perishable products properly, • Keep a clean and professional appearance at all times., • Perform other related duties as assigned by Chef/ SupervisorBenefits, • 50% off employee meal every shift, • 25% off employee discount any other day and at other locations, • Flexible scheduling, • Healthcare benefits, • Potential for promotions, • Free employee t-shirt

Job DescriptionDescription: The Prep Cook is responsible for working under the leadership of the restaurant’s executive chef for all food preparation needs. He/she performs routine and day-to-day tasks that are needed to allow the line cooks to turn out perfect meals. Tasks include chopping vegetables, breaking down stations, cutting meat, weighing and mixing ingredients, washing and preparing vegetables, storing food properly, and more. Responsibilities • Follow clear direction in food preparation and storing, • Clearly label and date all prepped items, especially those stored for later use, • Strong listener in order to understand specific directions on food prep, • Understand the English language in order to execute recipes, • Clear communication skills in between coworkers, • Be able to use manual dexterity to cut/chop food, • Stand for the entirety of a scheduled shift, • High school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job DescriptionDescription: Landscapes Golf Management and Winchester Country Club are seeking a full time Experienced Line Cook to work the hot line primarily in the evenings but also lunch and pool kitchen as needed. Our club includes a variety of dining options, including the main dining room, banquet facility, and poolside grille which allows for a variety of culinary responsibilities. Rooted in a 100-year legacy in Winchester, Virginia, Winchester Country Club is more than a club; it's a welcoming community where comfort and camaraderie flourish. Our amenities, including golf, tennis, pickleball, a private pool, fitness facilities, and exclusive dining, cater to every member's need. Here, each visit feels like returning home, to a place where family and tradition intertwine in a cozy, inviting atmosphere. We at LGM believe these values are the guiding principles of our daily lives. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best To learn more about Winchester Country Club visit wcc1923.com. To learn more about Landscapes Golf Management visit JOB SUMMARY Prepares food in accordance with company recipes and health code standards. ESSENTIAL JOB FUNCTIONS The essential functions include, but are not limited to the following: • Assists the line at night and upholds the standards of the Executive Chef, Sous Chef, and Winchester Country Club., • Handles daily prep duties and food production., • Ensures food is prepared per Company standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures., • Handles, stores and rotates all products properly., • Follows proper plating and garnish presentations for all dishes., • Maintains the cleanliness of the kitchen area and ensures that it meets health code regulations., • Washes dishes, silverware, drinkware and kitchen cookware., • Maintains kitchen stock at line stations to ensure efficient kitchen service., • Closes the kitchen properly and follows the closing checklist for kitchen stations., • Adheres to club dress code policy., • Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations., • Performs additional assignments per the direction of club or Company managers., • Regular and punctual attendance on site for all scheduled shifts is required. Requirements: KNOWLEDGE, SKILLS AND ABILITIES The requirements listed below 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. • Must have the ability to deliver a high level of customer service., • Great oral communication skills., • Advanced culinary skills and knowledge including grill, sauté, fry, and prep stations., • High School Diploma or GED preferred., • Previous experience in food preparation and cooking preferred at least 2 years high volume experience., • Certified Food Handler (serve safe, rserving, Local Certification), • Seeing and hearing: read documents, computer screen, answer phones, communicate in person 0-24%, • Standing and walking 75-100%, • Climbing, stooping, squatting and kneeling 0-24%, • Dexterity: utilizing phone, typing, writing and commercial kitchen equipment. 50-100%, • Lift in excess of 25 pounds 0-24% Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. This job description may be changed or updated at any time without notice.

Job DescriptionBenefits: • Flexible schedule, • Free food & snacks, • 401(k), • Competitive salary, • Opportunity for advancement, • Training & development Key Qualifications: Proficient in preparing menu items consistently to the specified recipes and customer requests. Available to work flexible shifts, including evenings, weekends, and holidays. Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives. Effective communicator with the ability to follow oral and written instructions. Capable of multitasking effectively under pressure in a busy kitchen setting. Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels. Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces. Responsibilities: Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality. Adhere to portion control and food preparation standards to maintain product consistency and manage costs. Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures. Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef. Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations. Ensure all dishes from the station are accounted for and meet the restaurants quality expectations. Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety. Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment. Collaborate effectively with the kitchen team and maintain positive working relationships with all staff. Undertake additional tasks as needed to support the efficient operation of the kitchen.

Job Description Culinary Services Group is hiring immediately for a Chef Manager position. • Location: Irvington, VA, • Schedule: M-F, Alt Weekends / Holidays, • Requirement: Culinary Managment, • Pay Range: 70,000 to 75,000 per year Culinary Services Group (CSG) is a top 50, fast-growing food service management company serving senior care, hospital, and behavioral health communities. We’re rooted in the belief that empowering our teams leads to exceptional service and better outcomes for those we serve. At CSG, you’ll be part of a collaborative culture built on integrity, where your contributions are valued and growth, development, and impact are part of every role. In this role, you will support the Food Service Director in overseeing the daily operations of food service management, including food production, budgeting, procurement, team development, and client and customer engagement. You’ll play a critical role in implementing food and nutrition programs that exceed expectations, supporting team growth, and driving quality improvement initiatives across the department. Your contributions will help maintain regulatory compliance, elevate the dining experience, and ensure operational excellence. From managing menus and inventory to supporting staff training and customer satisfaction efforts, your hands-on leadership will directly impact on the success of the department and the lives of those we serve. Job Summary Summary: As a Chef, you will ensure client and customer service satisfaction is attained by providing culinary resources and support. You may be responsible for managing the departments scheduling, discipline, and/or hiring. You may assist the Executive Chef and/or Sous Chef in developing new menus, recipes, and ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Essential Duties and Responsibilities: • Provides frontline culinary resources and support., • Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed., • Assists with planning and creating menus., • Produces and executes catering events., • Rolls out new culinary programs in conjunction with marketing and culinary team., • Assists with managing cost controls and control expenditures for the account., • Performs other duties as assigned. Qualifications: • 1 to 3 years of culinary management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Hands-on chef experience is required., • Extensive catering experience is preferred., • High volume batch cooking and complex food service operations experience is preferred., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • ServSafe Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. At CSG, you’ll be part of a collaborative and supportive environment that values your dedication and leadership. We offer ongoing training, professional development opportunities, and recognition for your contributions. If you’re ready to take the next step in your foodservice career and grow with a company that is reshaping the industry in healthcare and senior living communities, we invite you to submit your resume and connect with us. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions offer the following benefits to team members: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to team members: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs Team Members 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. Culinary Services Group (CSG) is an equal opportunity employer. At CSG, we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. CSG maintains a drug-free workplace.

Job Description 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 This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Possesses a passion for sustainability Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to 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. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1508202 Morrison Healthcare WENDY GRAY [[req_classification]]

Job DescriptionDescription: Job Summary: Cook 1 is a senior-level line cook responsible for preparing, cooking, and presenting high-quality dishes across multiple kitchen stations. This role requires more advanced culinary skills and greater flexibility, as Cook 1 is expected to work independently in various kitchen areas and assist in the development of specials. Cook 1 is a vital contributor to the overall success of the kitchen, supporting the Sous Chef and Chef de Partie by ensuring consistency and efficiency during service. Key Responsibilities: • Prepare and Cook Food: Execute dishes according to the kitchen's recipes and standards, ensuring consistency in taste, presentation, and portion size across multiple stations., • Work Across Multiple Stations: Operate various kitchen stations, including grill, sauté, and pastry, as needed, and assist in multiple areas of food preparation during service., • Station Setup and Breakdown: Manage the setup and organization of your station, ensuring all ingredients, tools, and equipment are ready for service. Assist in the proper breakdown and cleanup after service., • Assist with Specials: Collaborate with the Chef de Partie and Sous Chef to develop and present daily specials, ensuring they align with the kitchen's standards., • Train and Mentor Junior Cooks: Provide guidance and support to Cook 2 and other junior staff, helping them develop their skills and ensuring they follow kitchen protocols., • Maintain Cleanliness and Safety: Ensure a clean, organized, and sanitary work environment in accordance with food safety standards. Take responsibility for maintaining the highest hygiene levels in your station., • Use and Maintain Equipment: Safely operate and maintain kitchen equipment, ensuring it is clean, functional, and used properly during service., • Follow the directives and guidance provided by Senior Chef Management to ensure smooth kitchen operations. Requirements: • 3-5 years of experience in a professional kitchen, with a strong understanding of various cooking techniques and multiple stations., • Proven ability to work independently and efficiently in a fast-paced environment., • Advanced knife skills and familiarity with kitchen equipment., • Strong communication skills and the ability to collaborate with the kitchen team., • Ability to mentor and support junior kitchen staff.

Job Description K1 Speed is seeking motivated experienced line cooks who are team players. You must excel at multi-tasking with a great attitude, commitment, passion and have a solid work ethic. Applicants should have a minimum of 2-4 years’ experience on the line and have all around kitchen knowledge. Students and graduates are welcome if wanting to cook in a professional kitchen and learn from a professional hands-on chef. Flexibility of schedule and the energy to work hard are a must. Must be able to work weekends, including Sundays. High volume banquet experience a plus. Must be able to follow recipes, be organized and work clean on the line.

Job Description • We have an opening for full time and part time PREP COOK positions., • Location: Lewis Ginter Botanical Garden - 1800 Lakeside Avenue, Henrico, VA 23228. Note: online applications accepted only., • Schedule: Full time and part time schedules; days and hours may vary. Days, nights, and weekends. More details upon interview., • Requirement: Prior cooking and catering experience is required., • Perks: Willing to train!, • Pay Range: $16.00 per hour to $21.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1510714. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: 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 . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis.

Job DescriptionCompany Description Located on 12,000 acres in the heart of Virginia’s Blue Ridge Mountains, The Lodge at Primland, Auberge Collection is a majestic year-round mountain retreat with myriad outdoor adventure experiences. Guests can revel in the refined authenticity and natural beauty of the property, while enjoying luxury accommodations including cottages with sweeping vistas, Tree House suites, and a variety of rooms and suites located in the main Lodge. Resort amenities include the championship-caliber Highland Course, a full-service wellbeing retreat with an indoor pool and hot tub, state-of-the-art fitness center, theater, game room, a fully equipped observatory and an on-site astronomy team, an exceptional culinary program with five distinct farm-to-table experiences, and thrill-seeking outdoor adventure programming ranging from horseback riding to fly-fishing and beyond. For more information, please visit auberge.com/primland Follow The Lodge at Primland on Facebook and Instagram @PrimlandAuberge Job Description Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons. • Converts recipes and standard measurements to daily requirements., • Assists Cook II, Cook I, and Pastry Chef with a positive self-motivating attitude., • Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to be accomplished., • Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage., • Keeps the working area clean at all times and adheres to all health, safety, hygiene, and sanitation standards. Additional Benefits: • Free Golf, • Free Team Member Cafeteria, • Education Reimbursement, • Holiday Pay, • Team Member Stay Program, • 50% off F&B + SpaQualifications, • Formal training or education in culinary arts, with a focus on pastry and baking techniques, preferred., • One year Cook IV level or previous Cook III experience., • Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques., • Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts. Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Primland Ltd is an Equal Opportunity Employer, M/F/D/V. Primland Ltd provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Primland Ltd complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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 / Back of House 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 / Back of House 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 Back of House part time restaurant jobs is not required but preferred. Requirements/Responsibilities Cook / Food Prep / Kitchen Team Member / Back of House 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, • Have availability between the hours of 4pm to 11pm 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 / Back of House 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 Back of House 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 DescriptionCook (Commis Chef) – Full Time | Salamander Middleburg Luxury Resort Now hiring culinary professionals who take pride in their craft and want to build a long-term career with a Forbes Five-Star resort offering strong benefits, career growth, and a professional kitchen culture. Join the culinary team at Salamander Middleburg, a Forbes Five-Star luxury resort known for exceptional dining experiences and high culinary standards. This is an excellent opportunity for a dedicated cook looking to grow within a professional, structured kitchen environment. Position Overview The Cook supports daily kitchen operations through food preparation, mise en place, and maintaining the presentation and quality standards expected in a luxury resort. This role is ideal for someone dependable, detail-oriented, and passionate about culinary excellence. Key Responsibilities • Prepare food items according to established recipes and quality standards, • Complete daily mise en place including chopping, prepping, and station setup, • Maintain cleanliness and organization of kitchen stations, • Follow all food safety and sanitation standards, • Work as part of a professional culinary team to ensure smooth service, • Assist with product storage, labeling, and stock rotation, • Maintain consistency and presentation standards expected in a luxury environment, • Support chefs and kitchen leadership with daily operational needsQualifications, • Previous cooking or kitchen experience preferred (hotel or restaurant experience a plus), • Culinary training preferred but not required, • Basic knowledge of food preparation and kitchen operations, • Strong attention to detail and reliability, • Ability to work in a fast-paced environment, • Strong teamwork mindset, • Must be able to work evenings, weekends, and holidaysBenefits & Perks, • Competitive hourly pay, • Medical, Dental, and Vision insurance, • 401(k) with company participation, • Paid Time Off and holiday benefits, • Employee dining program, • Resort discounts and employee perks, • Career advancement opportunities within Salamander Collection IND123

Job Description JOB DESCRIPTION POSITION: Sous Chef FLSA: Exempt REPORTS TO: Restaurant Manager SUMMARY: Wintergreen is seeking a talented Sous Chef to assist in the smooth and effective operation of the kitchen, featuring an upscale menu specializing in creative, local, American cuisine and serves lunch and dinner with outside dining available in season. In this role, you will work collaboratively with the restaurant chef, restaurant manager and front of the house staff as you manage the kitchen staff, coordinate all food production operations in the restaurant, ensure the production of consistently high quality food, and maintain a high quality sanitation program throughout the restaurant, among many other duties. PRIMARY RESPONSIBILITIES: • Maintain and evaluate existing food concepts and develop creative new food concepts which ensure the highest quality food and profitability., • Operate within budget guidelines, • Implement and support Wintergreen Resort’s operating policies and procedures, • Maintain a high level of professional appearance, demeanor, ethics and image of self and staff, • Participate in the professional development of self and staff, • Communicate effectively between departments, particularly golf and conference services., • Operate in compliance with all local, state and federal laws and government regulations including but not limited to the State Board of Health and the Alcohol and Beverage Control Board, • Maintain fair wage and salary administration in the department in accordance with Wintergreen Resort policies, • Assess and review the job performance of staff, • Coordinate internal training and development programs which foster promotion within the company, • Ensure all employees are properly introduced and welcomed to Wintergreen Resort, • Maintain positive employee relations, • Maintain consistent and interactive guest rapport, • Ensure good safety practices of employees and guests throughout the resort, assisting in the maintenance of proper emergency and security procedures, • Perform and complete special projects as requested, • Consistently create restaurant specials, • Embrace and implement all policies as stated in the Wintergreen Resort Employee Handbook, • Order all food and supplies for culinary programming, • Assist in all menu development, • Manage labor and staffing to business levels as appropriate, • Develop and implement programs to enhance mid-week revenues, • Team oriented, responsible, motivated., • Strong candidates will have polished communication skills and a successful work history as a lead cook, sous chef, or chef in a fine dining restaurant., • This position requires working days, nights, weekends and holidays., • Qualified candidates will have detailed, functional knowledge of approved sanitation practices, and State Department of Health and Alcohol Beverage Control regulations and guidelines. EDUCATION, TRAINING AND EXPERIENCE GUIDELINES: • High school diploma OR GED. PHYSICAL DEMANDS AND WORKING ENVIRONMENT:, • Must be able to lift up to 50 pounds and withstand all of the environmental elements of a busy kitchen., • Must be able to stand for the entirety of the shift and utilize excellent motor skills. BENEFITS OF WORKING AT WINTERGREEN: Wintergreen Resort is a place for mountain lovers, adventure seekers and outdoor explorers. A place to chase new experiences, marvel at the unexpected, and build new relationships that will keep you coming back for more. We work to play! We work in a fun-filled, beautiful resort setting and have a competitive compensation with a comprehensive benefit portfolio for full-time year-round associates: (Medical, Dental, Vision, Life, Short and Long Term Disability Insurances as well as Paid Time Off and a 401K plan). Our unique Recreational Benefit Package offers associates free and/or discounted resort activities, services and products. We have many fantastic opportunities available from our spectacular, sweeping mountain slopes to our beautiful valley and lake. If this position isn’t quite what you are looking for, please visit our career page for even more open positions: Wintergreen Resort: Premier Blue Ridge Mountain Ski, Golf, Tennis, Spa and Family Vacation Resort in Virginia. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other characteristic protected by applicable law. Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills. This is not a comprehensive listing of all functions and duties performed by incumbents of this position; employees may be assigned other duties which are not listed below; reasonable accommodations will be made as required. The job description does not constitute an employment agreement and is subject to change at any time by the employer.

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

Job Description O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Full Time & Part Time Opportunities Available For: Prep Cook We offer flexible work schedules, a great work environment, excellent opportunities for advancement along with the following benefits: • Get Paid Quicker - We pay our team members weekly, • Growth Opportunities - Approximately 50 percent of our management team started out as hourly team members., • Better quality of life - no late night bar hours!, • Paid Time Off - Earn vacation based upon company policy, • Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift, • Healthcare Coverage - Restaurant hourly team members may become eligible for health and welfare plans the first of the month following an ACA measurement period in which average hours worked per week is 30 or greater. O’Charley’s Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain with team member opportunities available throughout the US. At ocharley we offer great full time and part time restaurant culinary careers for prep cooks who have back of house preparation, cooking, chef / kitchen experience in a high volume restaurant environment. Coupon will be awarded after interview has been completed. Not valid on Combo Appetizer. No additional purchase necessary. One coupon per check. Not valid in conjunction with any other offer or discount. Coupon required at time of purchase. Coupons that are duplicated or altered in any way will not be accepted. Not valid with delivery.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description Salary: $65,000.00 - $70,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1521658 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance, • Opportunity for advancement We currently own and operate 5 successful establishments: Calypso Bar and Grill, Repeal Bourbon and Burgers, 3 Hair of the Dog Eaterys (Downtown Granby, Hampton BLVD across from ODU and Loehmanns Plaza in Virginia Beach) The line cook is responsible for the preparation of high-quality food in a timely, effective, sanitary, and consistent manner. The line cook must be prepared to work in a fast paced, high pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively. The line cook must also be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for a high heat kitchen environment. Experience • High School diploma or equivalent helpful, but not required., • Former culinary schooling helpful, • At least two years experience in a similar capacity, • Food Handlers certification preferred, but not requiredMinimum Qualifications, • Able to stand for long periods of time, • Must have a minimum of 4 days of open availability, • Strong communication and interpersonal skills, • Eager to work in fast-paced environments, • Able to multitask and organize, • Capable of reaching, bending, squatting, and lifting while on the shift, • Ability to withstand frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold, • Knowledge of kitchen equipmentResponsibilities and Duties, • Cooking raw and prepared foods, including meat and eggs, to order, • Properly setting up and taking down station areas, • Prepare components of each dish using standardized recipes, • Cleaning, organizing, and maintaining refrigerators, cooler drawers, and dry storage areas, • Taking inventory and stocking/restocking items, • Communicating with fellow staff members to ensure quality product and ticket times, • Understanding and complying with Food Safety, temperature, and sanitary standards, • Rotate all perishable products properly, • Keep a clean and professional appearance at all times., • Perform other related duties as assigned by Chef/ SupervisorBenefits, • 50% off employee meal every shift, • 25% off employee discount any other day and at other locations, • Flexible scheduling, • Healthcare benefits, • Potential for promotions, • Free employee t-shirt

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (Dishwasher pay ranges from $18.00-$19.50/hour, Prep cook pay ranges from $18.25-$20.25/hour, and line cook pay ranges from $18.50-$21.50/hour), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Job Description Located in the picturesque town of Washington, Virginia. 30 minutes from Culpeper, Front Royal, and Warrenton, Virginia Since 1978 The Inn at Little Washington, located in the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join our growing team of exceptional people. Your next career awaits. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: • Health, vision and dental insurance (full time employees), • Paid time off (Full time employees), • 401(k) retirement plan with match, • On-the-job training, • Employee education allowance, • Advancement potential, • Flexible schedules, • Employee appreciation events, • Complimentary uniforms, • Delicious “family” meals daily prepared by the chefs, • Referral bonuses SUMMARY The PM Sous Chef is responsible for oversight all staff and activities included in the savory evening shift. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise en place and projects which are part of the PM operation with a focus on precision and efficiency. ESSENTIAL FUNCTIONS 1. Execution of dinner service, plating, and leading the brigade, 2. Placement and oversight of all orders as needed for product, 3. Oversight and tasting of all dishes/prep daily, 4. Direction of kitchen cleaning and organization daily, 5. Assistance in execution of special events, 6. Working pass for dinner service, covering stations if short staffed, 7. Menu and recipe development for all facets of PM operations, 8. Constant review and OTJ training for all PM staff, 9. General assessment and growth of PM brigade and creation of SOPs as needed QUALIFICATIONS Required 1. Exceptionally strong fundamental skills in preparation, cooking, and classic technique Desirable 1. Minimum of 5 years professional experience cooking, preferably at a Michelin level, 2. Associate’s degree in culinary arts SKILLS 1. Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness, 2. Strong communication skills and practices, 3. Ability to problem solve and react quickly to any issues which arise during a shift, 4. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible PHYSICAL DEMANDS 1. Ability to lift 50 lbs., 2. Ability to stand for long periods of time, 3. Ability and capacity to work up to and on occasion exceeding 60 hours per week as business demands The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws

Job Description The anticipated start date for this role is between March 15th and April 1st The Company and The Resort Tanzerra Resorts is a leading international luxury resort company, renowned for providing unparalleled guest experiences in unique and iconic destinations. Each Tanzerra Resort is as unique as its location, offering an exceptional blend of luxury, comfort, signature experiences, world-class culinary arts, and private events that cater to discerning travelers and event planners from around the globe. We are committed to delivering outstanding, personalized service and creating memorable stays for our guests and focus on caring for our team members just as much as we care for our guests. The Tides Inn is a beloved waterfront, luxury resort nestled on Carter’s Creek in Irvington, Virginia. The property has been a cherished destination for generations and has recently undergone a number of renovations and enhancements that are helping elevate the brand and overall experience. The Tides features 70 luxurious accommodations, tennis and pickleball courts, wellness treatments, a working farm, Markers Space (for artistic activities), its own marina and two distinct restaurants, Salt & Meadow Restaurant and Fish Hawk Oyster Bar. As it has evolved, the Tides Inn is becoming more widely recognized for its elite programming, culinary experiences, commitment to environmental stewardship, and world-class hospitality. Job Summary Accountable for the overall success of the dishes being produced daily in our newly renovated kitchen which includes an Athanor suite. The Line Cook is responsible for daily preparation, organization, tasting, cleanliness and creativity of food items from our 5-acre farm while ensuring superior quality and consistency. Essential Functions and Responsibilities • Regular and Reliable Attendance is an essential function of this role., • Overall responsibility for the production, quality and consistency of all food on your rotating stations in all venues including but not limited to Dining Room, IRD, Amenities, Fish Hawk and Banquets., • Remain diligent with keeping the freshest product on your station., • Assisting the chefs with creating a daily waste log on your station., • Preparing food daily based on the volume we will be anticipating daily., • Take care of all items once you are done using them., • Ensure the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality., • Minimize waste and maintain proper food utilization in ordinance with sous chefs., • Conduct tastings with the chef team for new menu items and ideas., • Responsible for the cleanliness of your station as well as the surrounding areas., • Visit the Tides Inn Farm on a weekly basis to stay up to date with what is coming in the near future., • Other projects as assigned., • Exemplifies the Tides Inn Mission and Values. Core Competencies Individual Contributor Role: Customer Focus, Dealing with Ambiguity, Functional & Technical Skills, Action Oriented, Self Development, Sense of urgency. Qualifications • High school diploma or equivalent vocational training certificate., • 2 years of experience in culinary field at 4 to 5 Star hotel, club or restaurant, • Ability to compute basic mathematical calculations., • Ability to work at all stations on the line, • Food handling certificate, • Ability to communicate in English verbally and in writing, • Ability to work well under pressure, • Current, Valid Driver’s License is Required.

Job Description Position Title: Catering Chef Salary: $60,000 - $70,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job SummaryThe Catering Chef plays a key leadership role within the culinary team, supporting high‑volume catering production and daily culinary operations for the CoStar account. This position is ideal for a hands‑on, creative culinary leader who thrives in fast‑paced environments and enjoys bringing thoughtful, polished food experiences to corporate clients. You will partner closely with the Executive Chef to plan menus, oversee catering execution, guide culinary associates, and ensure that all food meets Restaurant Associates’ standards for quality, safety, and presentation. This role offers exciting opportunities to influence culinary innovation, support special events, and contribute to a collaborative kitchen culture. Key Responsibilities • Lead the production and execution of high‑volume catering events, ensuring quality, timing, and presentation meet client expectations, • Collaborate with the Executive Chef to plan menus and develop new catering concepts, • Support culinary logistics, including event prep, batch cooking, event flow, and back‑of‑house coordination, • Prepare and cook menu items for daily operations and catering needs, • Maintain consistency and excellence in flavor, preparation, and presentation, • Support the rollout of new culinary programs developed with company marketing and culinary teams, • Assist the Executive Chef in managing food cost controls, inventory, and ordering, • Follow production schedules, portion guidelines, and recipe standards, • Help maintain accurate ordering, receiving, and inventory procedures, • Ensure adherence to HACCP and company food‑safety standards, • Maintain a clean, organized, and efficient kitchen environment, • Support routine audits and compliance reviews, • Provide guidance and support to hourly culinary associates, • Assist with hiring, training, coaching, and development, • Experience with high‑volume catering, large‑scale production, or multi‑station operations, • Strong culinary fundamentals and ability to execute menus with consistency, • Understanding of current food and catering trends, including use of seasonal ingredients, • Ability to work collaboratively and communicate effectively with diverse teams, • Comfort with kitchen systems, ordering platforms, and basic Microsoft Office tools, • Knowledge of food‑safety practices and HACCP principles, • Culinary degree, A.S. degree, or equivalent professional experience, • High‑volume or complex foodservice operations experience, • Institutional or batch cooking background is helpful Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Associates at Restaurant Associates 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 Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1517357 Restaurant Associates Michael Abbey [[req_classification]]

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: • Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: • Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff, • Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards, • Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards, • Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines, • Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks, • Conduct regular inspections of kitchen equipment and report maintenance needs, • Support special events and catering functions as needed What sets you apart: • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise, • You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 1-3 years of culinary management experience, • A culinary arts degree is preferred, but not required, • Excellent cooking skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds, • Able to work in a kitchen environment that may result in exposure to heat or cold #ZR

Job Description Whispering Pines Assisted Living Luray, VA Job Title: Cook and Cook Aide Department: Kitchen Reports to: Kitchen Manager Position Summary: prepare meal for resident, family member, guest, and staff, following designated menus, in a manner that optimized nutrition and enhances the dining experience. Consistently uphold the principles, service standards, philosophy and mission Position Responsibilities – Service • Routinely interact with residents to determine and enhance their satisfaction with the meal program, • Ensure an attractive presentation of food on each plate, • Prepare meals according to the daily menu plan and/or as directed by Kitchen Manager, • Serve meal and beverages on times according to meal times. Not early. Not late., • Adjust or adapt recipes to accommodate specific dietary needs, when possible, • Monitor and adhere to portion control standards, • Prepare meals in accordance with sanitary regulation and facility policies and procedures, • Adhere to all proper handling, labeling, and storage protocols for all foods, • Properly document meal intakes and fluid intakes, • Identify and communicate resident dislike and likes with kitchen manage, • Assist in keeping noise levels down during meal times, • Wash, dry, and put away all dishes, • Restock items that are running low or out, • Accommodate sick meals to resident in the dining or bedrooms, • Clean dinging room floor and tables after each meal, • Clean kitchen before leaving shift, • Stock Resident refrigerator and storage bens daily, • Participate in and attend all required in-services training sessions, • Report to administrator refusal and zero percentages of meal intakes, • Communicate any staff or resident issues with the kitchen manage and administrator, • All other duties assignedTeam Effort:, • Assist in ensuring compliance with State and Local Regulations, • Assist Dietician and kitchen manager in developing new menu items and recipes and ordering, • Assist in appropriately interacting with residents, family members and other guest, • Assist all other departments with other duties as needed and/or assigned by Kitchen Manager or AdministratorAction:, • Respond to resident emergencies; provide first-aid assistance and arrange for appropriate medical attention and follow-up, • Practice safety in working around and with equipment, chemicals, tools, and utensils, • No horse playing or agitating resident, • Maintain professional relationships with all employees - no arguing, • Maintain good hygiene and a professional appearanceSuccess:, • Contribute to resident satisfaction by ensuring that customer’s expectations are met or exceeded, • Maintain efficient and appropriate communication with residents, family members and guest, • Ability to organize and manage multiple priorities, • Strong customer orientation to older adults, • Excellent interpersonal and communication skills, • Positive attitude, enthusiasm and energy, • Ability to read , write, comprehend and follow direction in a recipe, • Prior dining service experience in high column setting, • Previous experience working in a senior living environmentNonessential skills and experience:, • High school diploma or equivalent certificateReporting to the position: No direct reports Dress Code, Tattoos, Piercing and Hygiene • Dietary Department – White or Black Top, Black slacks or pants., • Shoes: Athletic shoes and nursing shoes are acceptable. All shoes need to be slip resistant. No open toe, open back shoes or Croc type shoes. Shoes must be closed toe with back and always worn during working hours. Excludes, Community Relations, Administrator, Resident Care Coordinator, Director, LPN, • Name tag. Required and always visible., • Hair should be clean and presentable as well as up out of the way of care. Long hair should be pulled back. Dietary must wear hair net., • Heavy extremely colorful heavy eye makeup and excessively long eyelashes are not permitted., • Fingernails should be of professional length to provide care safely to residents. ¼ to ½ inch in length. Jewels, beads, heavy glitter nail polish is not permitted. Nails should be clean and filed in a round shape., • No earrings, or jewelry that dangle more than ½ inch., • No lip or eyebrow rings., • No nose or facial piercings, ear or nose rings or bars. Piercings that dangle or hang from the face, ears or nose are prohibited. Facial piercings must be removed prior to shift. Covering is not permitted., • No visible tattoos on the neck, hands, or arms. Tattoos that can be considered objective, vulgar, gang related, or sexually explicit in content must be covered with a garment (ex. sleeve or undershirt) while in the community. General Sign-Off: This Job Description is intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. The employee must be able to work in a fast-paced environment with demonstrated ability to juggle and prioritize multiple, completing tasks and demands and to seek supervisory assistance as appropriate. The employee is expected to adhere to all company policies and procedures. Powered by JazzHR FBtp4Uvjrb

Job DescriptionJOIN OUR NEW RESTAURANT TEAM! SOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Erickson Senior Living - 100 Brooksby Village Dr - Responsibilities: Oversee food purchasing, preparation, presentation, and storage within budget; Supervise food production and utility staff to ensure efficiency and quality; Maintain core menus, recipe management system, and BOH computer systems; E