Chef jobs in Virginia - Page 5

Job Description Martha Jefferson House is seeking two dedicated and reliable Cooks to join our Dining Services team, where quality food and exceptional care go hand in hand. We are currently hiring for: • Breakfast & Lunch Cook – Ideal for early risers preparing fresh, nourishing meals, • Flexible Shift Cook – Perfect for someone adaptable to varying schedules At MJ House, food is more than a meal—it’s part of how we care for our residents every day. Position Summary The Cook assists the Director of Dining Services in maintaining a clean, sanitary, and well-organized kitchen while preparing wholesome and nutritious meals for residents and employees. Responsible for preparing, seasoning, and cooking menu items using standardized recipes and ensuring proper food storage and sanitation. May assume responsibility for kitchen operations in the absence of the Director or Chef. Why Join MJ House? • Full-Time Opportunities – Breakfast/Lunch & Flexible Shifts Available, • Competitive pay, • 100% Employer-Paid Health & Dental Options, • Vision, Life Insurance & Supplemental Benefits, • 403(b) Retirement Plan, • Generous PTO + Paid Holidays, • Free Parking & Complimentary Meals, • Supportive team environment, • Opportunities for growth Essential Functions • Follow food safety, sanitation, and preparation standards, • Prepare menu items using standardized recipes, • Ensure food quality, taste, and presentation, • Record food and equipment temperatures, • Plan cooking schedules for timely service, • Coordinate special diets with leadership, • Store and label food properly, • Inspect and discard outdated food items, • Receive and store deliveries, • Maintain cleanliness of kitchen and equipment, • Clean and reset steam tables, • Assist with dishwashing duties as needed, • Report equipment issues promptly, • Supervise aides when needed, • Ensure end-of-day cleanliness and kitchen security, • Prepare food in advance per menu schedule, • Perform additional duties as assigned Qualifications • Experience in commercial or healthcare kitchen preferred, • Knowledge of food safety standards, • Strong attention to detail, • Ability to work in a team environment, • Flexibility for varying schedules

Job DescriptionWho We’re Looking For (Position Overview):Spry is seeking a DevOps Engineer (Mid) to join our team in Quantico, VA. This team oversees the creation, deployment, and ongoing support of software applications and systems. We are looking for someone with experience in integrating third-party applications, software development, conducting regular updates, and ensuring software meets business needs and performance standards. What Your Day-To-Day Looks Like (Position Responsibilities): • Deploys and configures services using infrastructure as a service provider (e.g., Amazon Web Services, Microsoft Azure, Google Compute Engine, RackSpace/OpenStack). Configures and manages Linux-based servers to serve a dynamic website. Debugs cluster-based computing architectures. Uses scripting or basic programming skills to solve problems. Installs and manages open-source monitoring tools. Configures management tools (e.g., Puppet, Chef, Ansible, Salt). Architecture for continuous integration and deployment, and continuous monitoring. Uses and works with containerization technologies (e.g., LXC, Docker, Rocket)., • Shall maintain, manage, and update current and future third-party software (e.g., COTS and GOTS tools) and ensure full compatibility, usability, security, and optimal performance., • Shall apply updates, troubleshoot issues, and coordinate with software vendors as needed to resolve issues or implement changes., • Shall maintain, manage, and update current and future application programming interfaces (APIs), ensuring full compatibility, usability, security, and optimal performance., • Shall develop, maintain, and custom software solutions when the Government determines no other solution is available to meet the LD requirements., • Shall ensure software development adheres to industry standards, best practices, DOJ, and FBI standards for the Software Development Lifecycle (SDLC)., • Shall develop, maintain, and provide documentation for all software (third party or developed), to include APIs, scripting, automation, changes, testing, and user/administrator guides., • Shall implement and maintain Continuous Integration/Continuous Deployment (CI/CD) pipelines to automate the testing, deployment, and monitoring of software applications, when required by the government., • Shall conduct regular code reviews, secure coding techniques, vulnerability scanning, and testing (unit, integration, system, and user acceptance) to ensure quality and performance, when required by the government., • Shall collaborate with stakeholders to gather and validate requirements ensuring software solutions align with Laboratory objectives and user needs., • Shall provide training and support to internal teams on new software applications and updates to ensure smooth adoption and effective use., • Shall stay current with emerging technologies and industry trends, continuously evaluating and integrating new tools and practices to enhance software development and maintenance processes., • Shall design, develop, deliver, and sustain automated functional Extract, Transform and Load (ETL) processing and pipelines and validate extracted data from structured and unstructured inputs., • Shall validate data that is extracted from structured and unstructured data sources, databases, and other repositories, using scripts and other automated capabilities to load data, logs, and queries., • Shall advise government personnel on incremental changes that could lead to continuous improvement in products or processes.What You Need to Succeed (Minimum Requirements):, • Top Secret (TS) security clearance, • 2-4 years of experience in a DevOps role, • Have experience with Scaled Agile Framework for the Enterprise (SAFe), Scrum and Kanban.Ideally, You Also Have (Preferred Qualifications):

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • 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., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. 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 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 The Master Taquero ensures the flawless execution of all menu items to meet Tacombi standards; They manage the day-to-day BOH operations working hard to meet Labor, COGS and Operations goals. A chef de cuisine works side by side with the GM to make their store a successful location. About Tacombi Founded in 2005 on the balmy beaches of the Yucatan, Tacombi is a quickly growing Mexican taqueria and hospitality company based in New York City. We are always on the look out for awesome talent to join our team, especially as we continue to expand and to open taquerias in new locations. If you're looking join a company that prioritizes employee growth and teamwork, we would love for you to apply! Menu Execution o Execute the menu items as designed by executive chef and as shown in workshops o Lead and monitor all food production to maintain quality and quantity goals o Purchases accordingly to execute menu to its fullest o Execute Menu by following recipes provided by Culinary director Training, Development o Manage the training and development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent through personal development and cross-training o Train senior BOH team-members (receiver & sous) for ordering and COGS management best practices o Manage the performance of each member of the BOH team o Train BOH team to meet DOH standards and for DOH inspection readiness o Trains FOH staff by explaining Menu items during huddle ups Service & Operations o Manage day-to-day kitchen operations; create and maintain systems and processes to increase knowledge, efficiency and productivity of BOH team o Work on daily Order Guide, ensuring full optimization of the quantity of products being ordered o Build and manage a maintenance and repairs calendar o Partner with GM to build strong relationships with service providers o Ensure proper maintenance of equipment Financial Management o Working closely with GM, create and maintain systems and processes to ensure Labor and COGS targets are met and P&L’s are aligned. o Works with GM and sous-chefs to ensure waste is very low. o Build weekly BOH schedules to meet labor targets and confirms with KOM if any over time will hit o Manage daily forecast of products to be sold to optimize inventory usage Qualifications: o Able to work any shift and flexible schedule o Able to work long hours o Holder of a Food Handler certificate o Clean and organized with excellent hygiene o Physically fit and able to safely lift up to 50 pounds o Detail-oriented and proactive o Multi-tasks efficiently o Positive attitude o Willing to learn and take direction o Knowledge of Mexican Cuisine o Financial Knowledge Works With: General Manager About our Locations... Tacombi operates nine taquerias across Manhattan and Brooklyn: • Nolita - 267 Elizabeth Street, Manhattan, • West Village - 255 Bleecker Street, Manhattan, • Flatiron - 30 West 24th Street, Manhattan, • Empire State Building - 23 West 33rd Street, Manhattan, • Fort Greene - 25 Lafayette Avenue, Brooklyn, • Upper West Side - 202 East 70th Street, Manhattan, • Financial District - 74 Broad Street, Manhattan, • Upper East Side - 202 East 70th Street , Manhattan, • Williamsburg - 242 Metropolitan Avenue, Brooklyn, • Long Island City - 27-10 43rd Ave, Queens, • Career growth: We have seen growth through learning, resourcefulness and persistence and can offer an aggressive career path to those that share these qualities., • Health: Our team is our most important asset. We offer 50% subsidy for our Management employees, with the option to add spouses and family under our plan at employee’s cost. Dental, and vision are also offered at employee’s cost., • Commute: Easing your daily commute with Alice Tax Saving benefits for mass-transit & parking., • Pre-Tax Health Care Expenses: increasing savings though Alice with Health Spending Account (HSA) and Flexible Spending Account (FSA), • Dependent Care: as you take care of yours, Alice takes care of your pre-tax savings on dependent care expenses, • Retirement savings: 401(k) plan to prepare you for the future., • Referral Bonus: We are committed to working with and sharing our taco adventure with the best and brightest. If you can help us find Tacombi talent, we’ll show our appreciation and reward you. Pay: $70,000.00 - $75,000.00 per year COVID-19 considerations: Masks are required at all times, Covid-19 Vaccination Required and a health screening form should be completed before the start of each shift and temperature is checked.

Job DescriptionDescription: We’re looking for a motivated Cook III to join our resort’s kitchen. This entry-level role is perfect for someone passionate about food and eager to grow their culinary skills. You’ll assist with basic food preparation, keep the kitchen clean and organized, and support the team in creating high-quality dishes that meet our resort’s standards. If you’re a team player with a love for cooking and a willingness to learn, we’d love to hear from you! Essential Job Functions: Food Preparation: • Assist with the preparation of ingredients, such as chopping vegetables, preparing meats, and assembling salads and appetizers., • Measure and prepare ingredients according to recipe specifications and chef instructions., • Set up and stock stations with necessary supplies for service., • Assist in the preparation of food for banquets, buffets, and a la carte services., • Ensure that workstations, kitchen equipment, and utensils are clean and sanitized at all times., • Follow proper procedures for cleaning and maintaining kitchen areas, including dishwashing and waste disposal., • Assist in receiving and storing deliveries and ingredients., • Monitor stock levels and report shortages or discrepancies to the Sous Chef or Executive Chef., • Follow all food safety regulations and resort policies regarding food handling, storage, and sanitation., • Participate in regular kitchen cleaning and deep-cleaning schedules., • Perform other duties as assigned by the Sous Chef or Executive Chef., • Assist with kitchen prep work and close-down procedures at the end of shifts.Requirements:, • Knowledge of large volume food preparation., • Preferred at least 2 years culinary experience at a Four Diamond Restaurant/Hotel., • Problem solving skills., • Basic kitchen organizational skills., • Ability to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments., • Basic knowledge in solids and liquids measurement units., • Ability to convert units of measure., • Ability to add, subtract, multiply and divide., • Ability to work under pressure and remain calm.

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").

Job Description Located in the picturesque town of Washington, Virginia. 30 minutes from Culpeper, Front Royal, and Warrenton, Virginia 40 minutes from Gainesville and Stephen City, Virginia Just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC. 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 SIGNING BONUS - $1500.00 Chef de Partie 3- SUMMARY- Inn at Little Washington The CDP 3 or Cook 3 position is responsible for daily prep and execution of service on their assigned station. A CDP 3 is expected to work under the guidance of a CDP 1 or 2 and follow all the procedures and tasks given by the lead cook on the station. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish as directed during prep and service. A CDP 3 is expected to have basic fundamental skills and be able to work quickly and efficiently with other team members in a focused and organized manner. 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 Daily mise en place and execution of cookery/plating for service General cleaning and sanitation duties as directed by culinary management Responsible for any project delegated to station by CDP1 or CDP2 as needed for the dinner menu Daily analysis of station and product to ensure all standards and quality issues are met QUALIFICATIONS Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position. Desirable Minimum of 1-2 years professional experience cooking, preferably at a Michelin level Associate degree in culinary arts SKILLS Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service Strong communication skills and practices Ability to problem solve and react quickly to any issues which arise during a shift Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible PHYSICAL DEMANDS Ability to lift 50 lbs. Ability to stand for long periods of time Chef de Partie 2- SUMMARY The CDP 2 or Cook 2 position is responsible for daily prep and execution of service on their assigned station. A CDP 2 is expected to lead fellow cooks under the guidance of a CDP 1 or in his/her absence. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service. A CDP 2 is expected to have solid fundamental skills and be able to work quickly and efficiently with other team members in a focused and organized manner. ESSENTIAL FUNCTIONS Ordering of prep from AM as needed and along the guidelines presented by a CDP 1 or manager Daily mise en place and execution of cookery/plating for service General cleaning and sanitation duties as directed by culinary management Oversight of CDP 3 if working on a team section Daily analysis of station and product to ensure all standards and quality issues are met QUALIFICATIONS Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position. Desirable Minimum of 1-2 years professional experience cooking, preferably at a Michelin level Associate degree in culinary arts SKILLS| Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service Strong communication skills and practices Ability to problem solve and react quickly to any issues which arise during a shift Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible. PHYSICAL DEMANDS Ability to lift 50 lbs. Ability to stand for long periods of time Chef de Partie 1- SUMMARY The CDP 1 or Cook 1 position is responsible for leadership of their section and direct oversight, preparation, and execution of all mise en place required for the dishes on that station. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service. A CDP 1 is expected to have strong fundamental skills and be able to lead other team members in a focused and organized manner. Additionally, a CDP 1 may be responsible for the productivity and evaluation of other cooks working in his/her station on a daily basis. ESSENTIAL FUNCTIONS Ordering of prep from AM and raw product from management team as menu dictates Daily mise en place and execution of cookery/plating for service General cleaning and sanitation duties as directed by culinary management Oversight of CDP 2 and CDP 3 if working on a team section Daily analysis of station and product to ensure all standards and quality issues are met QUALIFICATIONS Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position. Desirable Minimum of 2-3 years professional experience cooking, preferably at a Michelin level Associate degree in culinary arts SKILLS Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service Strong communication skills and practice Ability to problem solve and react quickly to any issues which arise during a shift 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 Job Opportunity: General Manager – Premium Casual Restaurant Location: Alexandria, Virginia Compensation: $100K + Lucrative Bonus + Comprehensive Benefits Are you a seasoned leader in the premium casual dining segment? Do you thrive in a chef-driven, high-volume environment? If so, we have an exceptional opportunity for you to join a multi-state restaurant group with strategic growth plans as a General Manager in Alexandria, Virginia. About the Role: As the General Manager, you will oversee a $7M+ operation featuring hand-cut steaks and an eclectic, chef-driven menu. Reporting directly to the Director of Operations, you will: • Provide leadership to a management team of 7-8 and an employee base of 70-80., • Collaborate closely with the Executive Chef to ensure operational excellence and culinary innovation., • Competitive Compensation: $100K base salary + lucrative bonus structure., • Comprehensive Benefits: Full health coverage and above-average PTO/vacation. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job Description Job Opportunity: Restaurant General Manager - No late nights Location: Fredericksburg, Virginia Gecko Hospitality is representing an exclusive opportunity for a seasoned General Manager to lead a high-volume, boutique-style, full-service restaurant in Fredericksburg, VA. This unique role combines the autonomy of a Managing Partner with the stability and support of an established brand, offering an unparalleled quality of life without the late-night hours typical of the industry. This confidential search is managed by Tom Bull, an award-winning executive recruiter in the restaurant and hospitality sector. We are seeking a top-tier leader with a proven ability to drive excellence in a $4 million annual sales environment. Position Overview: A True Leadership Role As the General Manager and Managing Partner, you will have complete operational oversight of this successful restaurant, including its full bar and scratch kitchen. This is not just a management job; it is a career-defining role for a professional ready to take ownership of performance, culture, and profitability. The position emphasizes a five-day workweek and no late nights, creating a sustainable and rewarding work-life balance. Key Responsibilities • Assume full P&L responsibility for a $4M+ full-service restaurant, driving revenue and managing costs to ensure sustained profitability., • Direct all front- and back-of-house operations, ensuring exceptional standards in a high-quality, scratch kitchen environment., • Lead, mentor, and develop a high-performing team, fostering a culture of excellence, accountability, and superior guest satisfaction., • Oversee all bar operations, managing inventory, beverage programs, and service standards., • Champion the guest experience, ensuring every patron receives premium service consistent with a boutique dining concept. The ideal candidate is a visionary leader with extensive experience in polished, high-volume dining. • Proven success as a General Manager in a full-service restaurant with annual sales of $4 million or more., • Expertise in managing operations with a comprehensive bar program and a high-quality, scratch kitchen., • A strong track record of developing teams and cultivating a positive, performance-driven culture., • Exceptional financial acumen with the ability to analyze P&L statements and control costs effectively. Our client offers a compensation package designed to attract and retain the best in the industry. • Salary: Up to $85,000 base salary and $100K total comp target, • Partnership Incentives: A profit-sharing plan that rewards your success., • Title: General Manager status with no financial buy-in required., • Work-Life Balance: A five-day workweek with no late nights., • Benefits: A comprehensive benefits package, including health, dental, and vision. This is an immediate opening for a results-driven professional ready to advance their career. If your experience aligns with the demands of this high-volume leadership role, we invite you for confidential consideration. Please send your professional resume directly to Tom Bull. Email: All inquiries will be handled with the utmost confidentiality. Company DescriptionGecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job DescriptionDescriptionAbout The Role:Innovative Defense Technologies (IDT), provider of cutting-edge cloud-based integration, automated testing and data analysis for complex, mission-critical systems in the US Department of Defense (DOD), is seeking an IT Systems Engineer to be part of our Advanced Capabilities team and based out of our Arlington, VA location. The IT Systems Engineer will be responsible for helping build out, integrate, and securing various IT systems. This engineer will also be in charge of maintaining and ensuring compliance on systems both in the Arlington IDT Office as well as at various customer sites. A successful candidate should also be willing to create/update existing processes using automation in order to accomplish their tasking. Clearance & Location Requirements: • All applicants must currently possess an active Secret U.S. Security Clearance., • Rack and Install various server/networking devices within standard server racks as well as pelican-based enclosures., • Performing regular server updates, patch management, and software installations., • Operate and Maintain servers both virtual and physical in nature running a variety of Operating Systems to include Red Hat, Windows, and VMWare products, • Install and provision newly purchased pieces of hardware equipment, • Implement, maintain, and review security processes to maintain compliance and ensure user permissions are accordingly, • Help develop and maintain various golden images in support of business area activities to include operating system images and virtual machines., • Creating and maintaining detailed documentation of systems and networks for usage by both technical and non-technical stake holders Who You Are:Required: • Bachelor’s degree in Computer Science, Information Technology or equivalent full-time professional experience., • 3+ years of full-time professional experience in systems administration or system engineering discipline, • Ability to travel up to 25% of the time as needed, • Experience working in a VMWare Environment or similar virtualization platform., • Experience Troubleshooting network issues of various degrees of complexity, • Experience with Bash, C, and/or Python scripting., • Understanding of common TCP/IP concepts to include TCP, UDP, VLANs, DHCP, and routing at a minimum, • Experience Provisioning and Installing both Physical devices as well as Virtual Machines, • Security+, CCNA, or equivalent IAT Level II certification, • Experience with hardening devices and updating DISA STIG Checklists, • Experience with patching and remediating vulnerabilities in a closed networkWhat Makes You Stand Out:, • Strong Understanding of Red Hat or similar Linux distributions., • Experience working with networking within a tactical system, • Experience with Cisco Switching to include Virtual Port Channeling, VLANs, VRFs, etc., • Experience with configuring multiple forms of authentication to include PKI concepts., • Experience with having to identify hardware and/or software for purchase to meet various use-cases., • Experience with Ruckus-based Network Devices a plus., • Experience with VMWare NSX-T is a plus., • Experience with Ansible, PowerShell, Chef, Salt, Puppet, or any other configuration automation software. If you see yourself reflected in this role and are excited about the impact you could make, we encourage you to apply! If you know someone who may be a great fit, please feel free to share this opportunity with your network. Pay Range*: $90,000 - $150,000 or $114,000 - $184,000 This amount may not be reflective of actual compensation that may be earned as pay is dependent on a candidate’s experience, skills, and education. The posted range does not include bonuses, commissions, tips, or other benefits. IDT is often looking to place multiple candidates at various levels. Therefore, more than one pay range has been included, commensurate with experience. Why Work at Innovative Defense Technologies (IDT):IDT is a growing company with a vibrant, entrepreneurial culture. We are headquartered in Arlington, VA with additional offices in Fall River, MA; Mount Laurel, NJ; and San Diego, CA. At each location, our employees work together in a modern, snack-filled, and social office space, designing innovative solutions for our defense industry customers. We offer employees competitive pay and benefits including: • Generous benefits package, • Competitive PTO, • Paid holidays, • 401(k) with immediate vesting and matching, • 9/80 optional schedule (2nd and 4th Friday off every month), • Tuition Assistance Reimbursement Program, • Professional Development Resources, • Pre-Tax Commuter Benefits, • Organization-Wide Monthly Tech Connect Events, • Annual Employee Recognition Awards, • Regular Social Events and Catered Lunches EEO Statement:IDT is an Equal Opportunity employer.

Job Description We are looking for a real “been there, done that” person who has experience with both sales management with a hospitality tech company (these are have-to-haves), and has been a restaurant GM, chef or owner with 3+ years of experience in one or more of those roles (really nice to have). You will run a team of 6-8 Business Development Account Executives in different cities, working alongside six peers and reporting to the Director of Sales. One of the things that makes our Sales Team distinctive is that everybody on our sales team is a former restaurant GM, chef or owner who has embarked on a second career - the Craft of Sales. MarginEdge: Where hospitality meets technology As a team built by former (and current!) restaurant operators, our mission is to bring operators the same energy, attention to detail, and passion that they bring to their guests. Our culture is deeply rooted in service, partially because that’s where so many of our team come from (including everyone on our Business Development team), but also because we believe it is just the right way to run a business. We design our software with profound empathy for the complexity of running a restaurant, and the goal of making the magic just a little easier for operators by taking the complex (read: very annoying) back office tasks off their plate, while empowering them with real-time data. We are venture-backed, serve more than 12,000 restaurants, and boast a 90 +% client retention rate. How you’ll add value to: * Train, direct, and motivate a remote sales team through each stage of the sales process to ensure they are proficient when it comes to targeting and prospecting clients in order to generate revenue for company by selling and improving the team’s selling systems and processes. * Conduct Weekly Business Reviews (aka “1:1s”) for process improvement testing and provide feedback around prospecting, selling process, etc. This will ensure that management has the right information to make decisions to guarantee the team operates efficiently. * Ensure your team is proficient and regularly uses our Sales software tools including Salesforce (CRM), Outreach, Zoom, and other tools as needed. As a manager, you will be expected to not just share knowledge and recommend best practices when using various Sales software tools to your team, but with your peers on the Sales Management team as well. * Drive your team to consistently improve closing ratios to meet quarterly sales quotas. * Ensure that by 12 months on the job, each of your direct reports are competent with the concept of Complex Sales, and understand our Buying Personas, including their role and authority in the buying process. * Contribute to training for “Sales Team-wide” initiatives such as maintaining manuals and handbooks (meaning: you care about and want to help train your colleagues’ teams in addition to your own team. We win together.) * Brainstorm and collaborate with management and other salespeople to build smart and effective prospecting campaigns. * Interview candidates for Sales Rep positions, providing feedback to your peers on the Sales management team. * Foster a fun, high-energy, and collaborative environment where team members feel comfortable receiving and providing feedback to and from peers and managers. To be successful in this role, you’ve got: * Prior Sales Management experience with a Hospitality Tech company. * You are proficient in Salesforce. * You can write professionally and succinctly. We’re not asking for the next great American novelist, but knowing how to properly write an email is important, and as a heads up we will request a writing sample. * You’re good at and have a passion for listening to both prospects and coworkers. * You are support-oriented and have a servant leadership mentality, meaning you’ll work to provide the best experience to our clients as well as lead your team so that they can excel in their roles. We are die-hard hospitality folks, and our leadership style is no exception. * You’re high energy (this is a sales position we’re talking about), and have a positive attitude even and especially when things don’t go right. * You have empathy for people on your team and across the organization. * You get that selling environments change (especially in our industry), and are able to adapt to those changes as necessary. * You’re passionate about our mission. If you don’t love restaurants, we’ll be honest that this role won’t be right for you. What’s it like to work for MarginEdge? Imagine the fun of a great restaurant - surrounded by a team of people (including some that you help to manage!) who care about hospitality, care about quality, and care about each other - then subtract the long nights, weekends, drunk customers at the bar...et voila, MarginEdge! We work hard, we work fast and we fuel our work with a commitment of transparency from leadership, straight talk and trust between teams. We believe that the best people do their best work when they feel empowered - so whether you are remote or in our office (likely eating a catered lunch from our clients in our baller, brand new penthouse HQ in Ballston) you get to work with your manager to call your shot on what works best for you. Did we mention it has a full commercial kitchen and is walking distance (covered walking, that is) from the metro? Benefits (Shut the Front Door, They are Amazing) In order to fuel this rocket ship, we need to build a team as passionate about our work and product as we are. We believe that top talent (that’s you!) should feel deeply connected to their work, appreciated for the time they give to building our organization and have the balance necessary to give their best during work hours and all those after-hours too. We do this by offering a suite of kick ass benefits not only to be competitive and catch the eye of super smart people (that’s you again!) but also provide the foundation for a career you love and a life outside of work you love just as much. * Unlimited Paid Time Off (and we mean it, we encourage your healthy work life balance!) * Medical, Dental, Vision, and Short/Long-Term Disability Insurance (preventative care for the win) * Health Savings Account with employer match (dependent upon your medical plan selection) * Commuter benefits with employer contribution (excluding limos and helos - for now) * Generous Life Insurance Plan * Short- and Long-term Disability * Company-Paid Holidays * 401(k) and matching * Stock Options to buy into everything we are doing to support this industry * 12-week fully Paid Parental Leave * Lunch catered twice a week at our HQ in Arlington (we exclusively cater from our clients, too! * A wellness program that sponsors healthy activities such as step challenges and provides discounts to gyms and fitness classes. Check out our 100% “Recommend to a Friend” rating from anonymous employee reviews on Glassdoor. Oh, and our recognition in the Washington Post as a top small businesses to work for in 2021, 2022, 2023, 2024 and 2025! And most important, what our customers think about our work on Capterra and G2 Crowd. Our Fine Print is Bold: We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran, marital, disability status or any other characteristic protected by law. You be you. While we are proudest of our commitment to exceptional culture and creating a truly excellent work environment, we see our benefits as an extension of that belief. Our benefits package is designed to be exceptionally competitive and a reflection of our commitment to a best-in-class workplace for all.

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description POSITION OVERVIEW: We are seeking an experienced and creative Private Chef to join our household staff and provide exceptional culinary services for a private residence. The ideal candidate will be passionate about food, skilled in diverse cuisines and able to design menus that reflect the household’s preferences, dietary needs and lifestyle. This role requires discretion, professionalism and flexibility to accommodate varying schedules and events. PRIMARY DUTIES (including but not limited to): • Menu Planning & Preparation:, • Develop weekly menus tailored to family preferences, dietary restrictions and seasonal ingredients., • Prepare daily meals (lunch and dinner) and snacks for residents and occasional guests., • Special Events & Entertaining:, • Plan and execute menus for private parties, holidays and special occasions., • Coordinate with household staff for seamless event service., • Ingredient Sourcing & Inventory:, • Shop for high-quality, fresh ingredients; maintain pantry and kitchen inventory., • Build relationships with local vendors and specialty suppliers., • Kitchen Management:, • Maintain a clean, organized and safe kitchen environment., • Ensure proper food storage and compliance with health standards., • Dietary & Nutritional Needs:, • Accommodate allergies, health goals and special diets., • Provide balanced, nutritious meals aligned with household preferences., • Any other duties assigned, • This position has no supervisory responsibilities KNOWLEDGE AND SKILLS: • Proven experience as a Private Chef or in fine dining/private catering., • Culinary degree or equivalent professional training required., • Expertise in a wide range of cuisines and cooking techniques., • Strong organizational and time-management skills., • Ability to maintain confidentiality and discretion at all times., • Flexible schedule, including evenings, weekends and holidays as needed. COMPENSATION AND BENEFITS: • Competitive salary based on experience., • Benefits package (health, vacation, etc.) available. PHYSICAL REQUIREMENTS: • Prolonged periods walking, standing, • Must be physically able to operate kitchen equipment/appliances, • Must be able to lift up to 40 pounds at a time. LOCATION: • Onsite requirements, • Onsite required. This is an onsite position and limited essential job duties can be performed remotely., • Travel Requirements, • This position may require local travel to other area locations. This job description should not be interpreted as a complete list of all the duties, qualifications and responsibilities performed by the jobholder. To maintain organizational flexibility, management has the discretion to add, drop or change at any time the duties, responsibilities, and expectations of this job. Exclusive Homes Services is an equal opportunity employer and will not discriminate against any employee or applicant on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, veteran status, or any classification protected by federal, state, or local law. AT WILL: Nothing in this job description creates or is intended to create an employment agreement, express or implied. Nothing contained in this, or any other document provided to the employee, is intended to be, nor should it be construed, as a contract for employment or that any benefit will be continued for any period of time. In addition, no company representative is authorized to modify this policy for any employee or to enter into any agreement, oral or written, that changes the at-will relationship.

Job Description Salted Chef, LLC is looking to hire a Personal Chef that provides personal meal preparation in clients' homes. We are looking for someone who can prepare a wide variety of meals for clients. Ideal candidates need to have the following traits: • You must be outgoing and comfortable working in other people's kitchens, • You must have very reliable transportation and be punctual, • You must have a cell phone, • You must be comfortable attaching and emailing documents, • You must be a talented multi-tasker and be able to work quickly, • You must be well-versed in many different ethnic cuisines, • You must be knowledgeable of most special diets, • A culinary degree is preferred but not required

Job Description The Delta Hotels by Marriott Richmond Downtown is a 298 room property located in the heart of Richmond's financial district, along the banks of the historic James River. Shopping, dining, night life, as well as historic Shockoe Slip and Shockoe Bottom are just blocks away, as are the headquarters of some of Richmond’s most prestigious companies. The property also features over 13,000 square feet of flexible meeting and event space, accommodating groups from 5- 500. We are looking for an Executive Chef with strong management skills; one able to attract, retain and motivate his staff. Benefits • Health, dental and vision insurance, • Company paid life insurance, • Company paid short-term and long-term disability insurance, • Company paid accident and medical indemnity insurance, • Paid Time Off, • 401K plan with company match, • Paid holidays, • Hotel discounts, • Early access to earned wages Responsibilities include but are not limited to: • Lead and instruct kitchen staff in details of preparing menu items. Oversee food preparation during meal periods, including special events., • Develop menus with food preparation and presentation standards. Ensure that all standards of Excellence are upheld while maintaining proper health and safety codes ensuring a high level of cleanliness in the kitchen facilities, • Maintain responsibility for the hiring, training and proficiency of all culinary employees, including the performance reviews, assigning and directing work; rewarding and coaching employees., • Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls., • Meet the financial targets while achieving the food quality and service objectives. Control the Culinary budgeting process, i.e. food cost/payroll/etc. and all overheads/achieve food cost budget throughout the year/report all variances from actual budget with the reasons and recommendations for remedial action., • Maintain control of the standards for purchasing and receiving items., • Must be able to work in a fast pace environment with short notices on menu changes., • Able to adapt and think out of box in regards to special requests in F&B., • Must be presentable and professional in front of potential wedding and meeting guests during food testing. Requirements: • 2 - 3 years of Executive Chef experience., • Expertise in food product, presentation, quality and preparation along with menu concept and design., • Strong leadership skills with the ability manage a large and busy kitchen that services the restaurant and banquets., • Must be able to manage all BOH standards, food and labor costs, have strong culinary skills and excellent communication skills., • Able to lift up to 25 lbs. SMI Hotel Group recruits the best and brightest, in order to deliver the highest quality service to our guests. If you believe that you have what it takes, we want to hear from you. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job DescriptionDescription: Southern Foodservice Management’s Building Manager is a highly motivated individual with strong leadership skills. The Building Manager plans, organizes, and directs the daily activities to oversee food service operations for warfighters, staff, and visitors in accordance with Army professional standards. This position is that of a supportive role, reporting directly to the Project Manager and Assistant Project Manager. This operation is open seven days a week, 365 days a year and serves breakfast, lunch, and dinner. The Building Manager must be energetic, customer service oriented, computer literate, can multitask work assignments, and have good communication skills. Building Managers must have prior experience in serving a large volume foodservice operation and military experience is a plus. The Building Manager must be available to work shifts as Army Requirements dictate. SOUTHERN FOODSERVICE MANAGEMENT'S CULTURE We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee must adhere to the following standards: • Keep accurate records and maintain tight control of all sensitive information., • Maintain the strictest confidentiality regarding all sensitive information., • Always present a professional image., • Always seek advice in areas of uncertainty., • Consistently demonstrate the ability to recognize and deal with priorities., • Directs daily activities in their assigned building., • Must follow all company policies and procedures., • Complete administrative tasks correctly and on time., • Develop staff’s skills and encourage growth., • Assists in recruiting, selecting, orienting, training, assigning, scheduling and coaching of employees., • Counsels and disciplines employees through progressive discipline as outlined in the Employee Handbook., • Continuously work to improve supervisory skills., • Must demonstrate accuracy, thoroughness and monitor own work to ensure quality., • Must meet productivity standards and complete work in timely manner., • Aid in the personnel development of staff; 130 hourly employees and Assistant Managers., • Maintain safety and sanitation standards., • Ensure complete compliance with COR/QAE, Veterinary Medicine and Dept. of Public Health inspections., • Point of Contact for Government/SFM in the assigned building., • Resolve employee relation issues and personnel follow-through., • Conduct personnel interviews., • Resolve labor union, customer, and government issues., • Assists with the procurement for government furnished property., • Attend weekly management staff meetings., • Control costs in labor, production of food, and for fixed and non-fixed price expenses., • Actively involved with our administrative staff., • Ensuring all field chow, boxed meal requests and catering functions are received and executed properly., • Work with Production Manager (Executive Chef) to complete accurate end of month inventory reporting., • Comply with the company’s dress code policy., • Set a good example for all personnel through appearance in uniform and work ethic., • Bachelor’s Degree or 6 years of food service management experience., • Five years of experience in an Institutional setting and/or another food service industry., • Within the last three years have successfully managed a large dining hall or full-service cafeteria operation., • Prior food service management or culinary background in the private sector, university setting, military or government installation, preferred., • Must be well versed and possess knowledge in both Back of House and Front of House Operations., • Computer skills and working knowledge of Word, Excel and PowerPoint., • Excellent management and communication skills, as well as a high focus on customer service., • Expert knowledge of AFMIS, food production and menu development., • Knowledge of the HACCP, FDA Food Code, and sanitation and safety procedures., • Proficiency in cost analysis including food, labor, and controllable expenditures., • Excellent critical thinking and time management skills., • Positive, helpful attitude toward customers and peers, including the ability to speak clearly and convey information accurately., • Ability to work well under intense time pressure., • Excellent emotional control in fast-paced environments., • Flexible schedule required., • Must be able to prioritize responsibilities., • Ability to work long hours in a fast paced and high-pressure environment., • Problem solving and active listening skills, • Customer service skills, • Oral communication, • Written communication, • Quality management, • Delegation, • Judgment, • Professionalism Requirements: Physical Requirements: • Strength: Lift up to 20lbs;, • Posture: Standing 50%, walking 50%,, • Movement of objects; Occasionally, • Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing; Occasionally, • Stooping; Occasionally, • Reaching; Frequently, • Handling; Frequently, • Talking/Hearing; Frequently, • Seeing; Frequently, • Temperature Variation; Frequently, • Typing; Frequently #INDSJ

Job DescriptionBenefits: • Bonus based on performance, • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Paid time off, • Vision insurance, • 401(k), • Competitive salary, • Free food & snacks Do you love great food, bourbon, ale, and good vibes? We're all about fun, flavor, and fantastic experiences! If you're passionate about food, customer service, and want to be part of a team that feels like family, keep readingwe're looking for YOU! At Union Concepts, we pride ourselves on being a creative, high-energy, and supportive workplace. Whether you're flipping tacos, pouring the perfect ale, or ensuring every guest leaves with a smile, youll have the opportunity to grow and thrive in a dynamic environment. Why Union Concepts? Flexible schedules Work-life balance A fun, team-driven atmosphere Tons of perks (because we love spoiling our associates!) Unlimited growth potentialdream big with us! We are looking for an experienced and passionate Executive Chef to join our team. As a Executive Chef, your primary responsibility is to the customer, ensuring that every guest has a wonderful dining experience. To be successful as a Chef, you should have excellent communication skills and a passion for the culinary arts. You should be someone who leads by example, both in how you interact with your team as well as how to support our business. You will also assume a variety of responsibilities and duties such as recruiting and hiring kitchen staff, training, overseeing food quality, creating and executing specials and potential new menu items, developing menus, as well as supporting the service team. Below is a more comprehensive list of your expected duties. JOB DUTIES: • Manage and oversee all kitchen operations, • Deliver exceptional quality food and ensure timely execution, • Plan new and update existing menus, • Provide accurate menu item costing for new menu items and specials, • Schedule staff and control labor with precise scheduling and appropriate cuts, • Manage restaurants BOH technology, • Respond efficiently to kitchen staff questions and complaints, • Organize and supervise shifts, • Manage and lead BOH staff, • Develop hourly and salary staff, • Hire new employees, • Terminate employees when necessary, • Training and evaluate staff performance, • Manage food cost, forecast requirements, and maintain inventory, • Manage restaurant supplies including smallwares, • Control costs and minimize waste, • Create and nurture a positive working environment, • Implement innovative strategies to improve productivity, sales, and food quality.JOB REQUIREMENTS:, • Ideally, 3+ years of experience as an executive/sous chef or similar role, • Extensive food and spirits knowledge, • Computer literacy, • Familiarity with restaurant management software, • Experience in event planning, • Strong leadership, motivational and people skills, • Good financial management skills, • Critical thinker and problem-solving skills, • Team player, • Good time-management skills, • Great interpersonal and communication skill s, • Culinary school diplomaSo, if you're happy, talented, and ready to bring your creative spark to the table, come join our crew! Let's taco 'bout your future with usapply today!

Job DescriptionBenefits: • Employee discounts, • Training & development We offer weekly competitive pay, advancement opportunities, and a benefits package second to none in the industry. We are passionate about being a workplace that fits you. Whether youre looking for part-time, full-time, or a career, were the place to work. We understand whats important to you and strive to offer employment that meets your needs. Job Summary • Communicates with Assistant Managers and restaurant staff of operational issues concerning the quality of service, cleanliness and efficient operations., • Ensures the timeliness of back of the house related financial and operational deadlines., • Monitors the profitability of the restaurant operations and acts upon deficiencies., • Identifies areas of need within the operation and corrects problems., • Hosts quarterly staff meetings within their area of responsibility., • Ensures all marketing responsibilities, deadlines and new programs are completed and in effect., • Performs monthly inventory within their area of responsibility., • Ensures the overall positive morale of the operations staff., • Interviews every potential staff member in their area of responsibility within a multiple interview process., • Monitors the completion of and adherence to staff training program., • Ensures the safety and security of the restaurant and its staff by enforcing the safety and security procedures of the company., • Ensures proper ordering, receiving and handling of all food and restaurant supplies., • Ensures proper inventory level of all food and restaurant supplies., • All guests and staff members must be treated with dignity and respect. Qualifications • Able to bend at the waist and lift items up to 50 lbs. to waist level., • Must be able to move items up to 30 lbs. for distances of up to 25 feet., • Able to remain standing and active for a 12-hour shift. This can include going up and down stairs. Benefits/Perks • Company supplemented Health Insurance with a choice of three levels of coverage., • Company supplemented Dental Insurance, • $25,000 free life insurance, • 401K with a 3% company match, • Paid vacation., • Personal time off / Sick pay

Job DescriptionPosition Description: The busser position is critical to the success of the company and plays an integral role in executing an extraordinary guest experience. Duties include, but are not limited to: Sets, maintains, and clears tables promptly and efficiently. Restocks service stations, polishes and restocks flatware and plateware. Delivers dishes to guests promptly and efficiently using their proper name upon delivery. Assist with the expedition of food when a chef or manager is not in the window. Assist in building and maintaining a team-oriented workplace by bringing a positive, consistent work ethic and participation level to each shift. People are the core of our business. Thats why our benefits include: Free Health Insurance (after 6 months, averaging 30+ hours/week) Daily "family meals" before lunch and dinner service, where we feed the entire staff to show our appreciation! 50% off employee dining privileges at any of our ARP locations Opportunity for personal and professional growth Flexible schedules Life Insurance for all full-time employees Optional voluntary life insurance for self, spouse, and child(ren) Vision insurance 401(k) (after a year of working at least 1000 hours) Paid training Alexandria Restaurant Partners locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Royal, and Volas Dockside Grill & Hi-Tide Lounge. $5.00 - $5.50 Hourly

Job DescriptionPosition Description: Do you have extraordinary hospitality? Then our runner position would be a great opportunity for you! As a runner, you will deliver dishes to guests promptly and efficiently, using their proper names. Assist with the expedition of food when an expediting chef or manager is not in the window. Duties include but are not limited to: Sets, maintains, and clears tables promptly and efficiently. Restocks service stations, polishes and restocks flatware and plateware. Delivers dishes to guests promptly and efficiently using their proper name upon delivery. Assist with the expedition of food when a chef or manager is not in the window. Assist in building and maintaining a team-oriented workplace by bringing a positive, consistent work ethic and participation level to each shift. People are the core of our business. Thats why our benefits include: Free Health Insurance (after 6 months, averaging 30+ hours/week) Daily "family meals" before lunch and dinner service, where we feed the entire staff to show our appreciation! 50% off employee dining privileges at any of our ARP locations Opportunity for personal and professional growth Flexible schedules Life Insurance for all full-time employees Optional voluntary life insurance for self, spouse, and child(ren) Vision insurance 401(k) (after a year of working at least 1000 hours) Paid training Paid time off Alexandria Restaurant Partners locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Royal, and Volas Dockside Grill & Hi-Tide Lounge.

Job DescriptionDescription: The Sous Chef of the Victory Fresh Program serves as the primary deputy to the Victory Fresh Chef, providing hands-on leadership and tactical management of the Military Dining Facility (DFAC) kitchen. The Sous Chef is responsible for the direct execution of daily food production, ensuring that all culinary activities align with Army Regulation 40-657 and TB MED 530. This role bridges the gap between senior culinary strategy and line-level execution, focusing on staff supervision, quality control at the station level, and the rigorous maintenance of food safety standards. In the absence of the Victory Fresh Chef, the Sous Chef assumes full responsibility for kitchen operations. We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee: • Exhibits a positive, friendly, and respectful attitude towards guests and other team members., • Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE., • Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Culinary Supervision & Production Execution • Manages the day-to-day flow of the kitchen, ensuring breakfast, lunch, and dinner services are executed on time and to standard., • Supervises Lead Line Cooks and Prep Cooks to ensure strict adherence to Army Recipe Cards (ARCs) and Victory Fresh specific recipes., • Enforces "Batch Cooking" techniques to ensure maximum freshness and nutritional integrity throughout the entire meal period., • Directly monitors the Go for Green (GFG) program at the point of service, ensuring proper signage and portioning., • Provides direct supervision to the culinary team, including Lead Line Cooks, Line Cooks, and Food Service Workers., • Assists the Victory Fresh Chef in developing shift schedules and station assignments., • Acts as the primary "on-the-floor" trainer, coaching staff on knife skills, equipment operation, and large-volume cooking techniques., • Execution-level lead for the HACCP program; ensures every station is actively monitoring Critical Control Points (CCPs)., • Directly oversees the completion of DA Form 7800 (Food Safety and Temperature Log), ensuring data is captured in real-time and corrective actions are immediate., • Manages the "clean-as-you-go" policy and oversees the deep-cleaning schedules for all kitchen equipment and walk-ins., • Assists in the receipt and inspection of subsistence deliveries, ensuring quality and quantity match the Prime Vendor invoices., • Monitors daily inventory levels and alerts the Victory Fresh Chef to potential shortages or overages., • Actively manages leftover utilization and waste logs to meet food cost-control objectives. Education • Associate’s Degree in Culinary Arts or Food Service Management preferred., • Minimum of three (3) to five (5) years of high-volume culinary experience., • At least one (1) year in a supervisory or "Lead" role within a large-scale institutional or military kitchen., • ServSafe Food Protection Manager Certification (or DoD equivalent) required., • Practical knowledge of TB MED 530 and AR 40-657., • Strong technical proficiency in all kitchen stations (Grill, Prep, Sauté, Bakery)., • Ability to lead a diverse team under high-pressure, "mission-first" conditions., • Basic computer literacy for logging production data and checking emails., • Strength: Lift up to 40lbs., • Posture: Standing 80%, Walking 20%., • Movement: Frequent heavy lifting, carrying, pushing, and pulling., • Environment: Frequent exposure to high-heat (stoves/ovens) and extreme cold (walk-in freezers)., • Vision/Hearing: Must be able to see and hear for safety in a busy, loud kitchen environment.

Job Description * Flexible Schedule, Weekend Availability Needed* About Us: Groovin' Gourmets is the catering division of Trolley Hospitality Companies, a Richmond-based hospitality group serving the greater Richmond and Hampton Roads regions. We specialize in delivering fresh, chef-crafted meals and seamless service for corporate functions, weddings, and social events of all sizes. Our commitment to quality extends beyond the food--we believe our success starts with our people. Driven by a shared purpose of delivering happiness to our customers, community, and team, we focus on fostering a supportive and positive workplace where everyone's contributions are valued. We hope you will join us! Our Values - The Trolley Way: • No excuses, • Do the right thing, • Can-do attitude, • Always growing, • Help first-be part of the solution About you: • You are energized by making other people's jobs easier, • You are resourceful and proactive in dealing with issues that may arise, • You find joy in the details and love checking off lists, • You are able to think fast and like being active, • You are willing to acknowledge mistakes and learn from them, • You don't get flustered when the workload is more than you can get done in a day, • Ensure food is being prepared and moved to the expo area with the appropriate priority, • Verify that the type and quantity of prepared food match event requirements by following the menu on the worksheet, • Pack food quickly and accurately to maintain proper temperature and freshness, • Ensure hot foods are held at safe temperatures and cold foods are kept properly chilled to maintain food safety standards, • Portion and package ingredients for signature cocktails and mixers, • Organize and label orders by event to allow the warehouse team to efficiently retrieve items, • Pull and pack expo items (disposables) for events, • Pull and pack bar items for events, • Notify Warehouse Manager when disposable inventory is low, • Keep the tasting room clean, organized, and fully stocked (Hampton Roads only), • Assist with picking up event-specific items or fulfilling special requests as needed, • Support order preparation by making iced tea, lemonade, filling coolers with ice, packing disposables, and completing other related tasks, • Maintain cleanliness and organization in the expo area, • Warehouse or similar experience preferred, • Previous catering, event, or hospitality background a plus, • Knowledge of catering terminology a plus, • Able to frequently bend, stoop and lift (up to 75lbs), • $18-20/hr, depending on experience, • Flexible Schedule, weekend availability needed, • Employee Assistance Program (EAP), • Discounts at all Trolley House Hospitality companies including catering services and vending items in our warehouse, • Free Employee Shift Meal, • Crunch Gym Membership Discount, • Part-time employees who work at least 1,000 hours a year are eligible for 401k matching after the first year

Job Description Dear Prospective Team Member, At KNEAD Hospitality + Design, we create dynamic dining experiences across Washington DC, Maryland, Virginia, Virginia Beach, and Philadelphia. We are seeking passionate individuals to join our team and be part of a culture rooted in people, hospitality, growth, and opportunity. Whether you're interested in being part of a new restaurant launch or joining a well-established and busy operation, KNEAD offers opportunities to advance your career. You'll have the chance to work with diverse concepts, accelerating your professional development. Our concepts include: • SUCCOTASH - Southern Inspired (multiple locations), • MI VIDA - Modern Mexican (multiple locations), • BISTRO DU JOUR - French (multiple locations), • THE GRILL - Steakhouse (multiple locations), • GATSBY - Re-imagined American Diner (multiple locations) ARE THERE PLANS TO OPEN OTHERS?, • Beresovsky's Deli - NEW YORK STYLE DELI, • TU TACO - Quickserve, • LIL' SUCCOTASH - Quickserve, • Competitive salaries with opportunities for promotion and development, • Quarterly Lifestyle Benefits: tax-free reimbursement of up to $800 per month for competitive dining, wellness, clothing, entertainment, and childcare, • Generous Paid Time Off, • An achievable and straightforward bonus program of up to 10% of your annual salary, • Medical, Dental, and Vision Benefits, • Monthly Dining allowances at our restaurants, • Parking (in specific markets), • Continuing Education Thank you for your interest. We look forward to meeting you! I certify that all information provided on this application is true and complete to the best of my knowledge. I understand that any false or misleading statements may result in disqualification from employment or termination if hired.

Job Description Dear Prospective Team Member, At KNEAD Hospitality + Design, we create dynamic dining experiences across Washington DC, Maryland, Virginia, Virginia Beach, and Philadelphia. We are seeking passionate individuals to join our team and be part of a culture rooted in people, hospitality, growth, and opportunity. Whether you're interested in being part of a new restaurant launch or joining a well-established and busy operation, KNEAD offers opportunities to advance your career. You'll have the chance to work with diverse concepts, accelerating your professional development. Our concepts include: • SUCCOTASH - Southern Inspired (multiple locations), • MI VIDA - Modern Mexican (multiple locations), • BISTRO DU JOUR - French (multiple locations), • THE GRILL - Steakhouse (multiple locations), • GATSBY - Re-imagined American Diner (multiple locations) ARE THERE PLANS TO OPEN OTHERS?, • Beresovsky's Deli - NEW YORK STYLE DELI, • TU TACO - Quickserve, • LIL' SUCCOTASH - Quickserve, • Competitive salaries with opportunities for promotion and development, • Quarterly Lifestyle Benefits: tax-free reimbursement of up to $800 per month for competitive dining, wellness, clothing, entertainment, and childcare, • Generous Paid Time Off, • An achievable and straightforward bonus program of up to 10% of your annual salary, • Medical, Dental, and Vision Benefits, • Monthly Dining allowances at our restaurants, • Parking (in specific markets), • Continuing Education Thank you for your interest. We look forward to meeting you! I certify that all information provided on this application is true and complete to the best of my knowledge. I understand that any false or misleading statements may result in disqualification from employment or termination if hired.

Job Description We are partnering with an exciting new culinary concept preparing for a grand opening to find a driven and detail-oriented Sous Chef to support the Executive Chef in leading kitchen operations. This role requires a strong foundation in Southern and seafood cuisine, including relevant culinary techniques, a commitment to consistency and presentation, and the ability to lead a team in a high-volume, quality-focused environment. Key Responsibilities • Support daily kitchen operations, ensuring efficiency, cleanliness, and organization, • Lead, train, and mentor line cooks to maintain high culinary standards, • Execute and uphold consistent quality, flavor, and presentation of Southern and seafood dishes, • Apply and teach proper culinary techniques across all stations, • Assist with inventory control, ordering, and cost management, • Enforce food safety, sanitation, and kitchen compliance standards, • Act as kitchen lead in the absence of the Executive Chef, • Contribute to seasonal menu development and specials Qualifications • 3–5 years of culinary experience, including leadership in a high-volume or upscale casual kitchen, • Experience with Southern cuisine and seafood preparation preferred, • Strong understanding of culinary techniques, knife skills, and cooking fundamentals, • Proven leadership and team development abilities, • Ability to perform under pressure in a fast-paced environment, • Food safety certification preferred, • Flexible schedule, including evenings, weekends, and holidays What Join? • Competitive salary based on experience, • Growth opportunities within a professional kitchen environment, • Team-oriented culture with a focus on excellence, • Employee meals and dining discounts

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • $11-15+/HOUR Responsibilities: (To include, but not limited to) • Interact with guests and coworkers in a friendly and professional manner., • Set up/break down dishwashing machine., • Wash all tableware, silverware, pots, and pans in a timely and orderly manner., • Keep the dishwashing machine landing area and stainless steel clean and dry., • Monitor the machine for proper water temperatures and chemical levels., • Monitor all items for cleanliness; rewash when necessary., • Properly store all clean China, glassware, silverware, and small wares throughout the kitchen and restaurant., • Monitor soiled linen, trash, and recycling containers and properly empty them when appropriate (multiple times throughout the shift) to assist in the cleanliness of the kitchen., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors. Clean and organize the walk-in, dry storage, and freezer areas regularly., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools safely and efficiently., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to the supervisor., • Arrive on time for scheduled shifts, ready to work. The proper uniform should be always worn while in work areas., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner. Assist in prep duties as needed., • Assemble/dismantle work station promptly., • High School diploma or equivalent., • Stand for long periods., • Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. Equal Opportunity Employer

Job DescriptionDescription: Food Runner Job Summary: It is everyone’s job at Westwood to serve our members and their guests, but specifically, it is a food runner’s job to carry food from the kitchen to the table. A food runner must do so quickly and accurately. Food Runners... • Possess knowledge of table numbers, position, and seat numbers in relevant dining outlets., • Set the outside kitchen line with plates, flatware, doilies, linen napkins, towels, and other items needed to deliver food., • Organize the plates in the window and match each one with each ticket to run the food out to the tables., • Ensure that each menu item is prepared in the exact detail outlined on each ticket, noting modifications and allergies., • Correct the menu item with the chef before delivering the dish if it does not meet the exact specifications on the ticket., • Have a strong understanding of our menu and general food preparation processes., • Assist Servers, Hosts, Bussers, and Bartenders as needed., • Understand the Westwood standards and chef’s expectations, and work towards serving the member experience. Full-Time Benefits: • 401(k), • Dental insurance, • Health insurance, • Paid time offRequirements: Qualifications & Job Requirements: • Enjoys the challenge of working quickly and efficiently., • Demonstrates good energy and motivation., • Ability to demonstrate professionalism, cleanliness and neatness., • Regular and reliable attendance., • Can remain standing for several hours straight and can carry about 35 pounds easily., • Food & beverage experience (preferred)., • High school graduate or equivalent (Preferred). Availability & Schedule: • We are currently looking for someone available to work both lunches and dinner (flexible)

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Richmond, VA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job DescriptionPosition Description: Welcome to Vola’s Dockside Grill, a hidden gem on Alexandria’s riverfront offering stunning, unobstructed views of the Potomac River. Our all-day menu features stylishly crafted dishes, including daily selections of market oysters, fresh seafood, and comforting, feel-good dishes highlighting regional ingredients. Do you have extraordinary hospitality? Then our food runner position would be a great opportunity for you! As a runner, you will deliver dishes to guests promptly and efficiently, using their proper names. Assist with the expedition of food when an expediting chef or manager is not in the window.Alexandria Restaurant Partners locations include Ada’s on the River, Barca Pier & Wine Bar, Café Tu Tu Tango, Mia’s Italian Kitchen, Palette 22, Theismann’s, The Royal, and Vola’s Dockside Grill & Hi-Tide Lounge. Position Responsibilities: Sets, maintains, and clears tables promptly and efficiently.Restocks service stations, polishes and restocks flatware and plateware.Delivers dishes to guests promptly and efficiently using their proper name upon delivery.Assist with the expedition of food when a chef or manager is not in the window.Assist in building and maintaining a team-oriented workplace by bringing a positive, consistent work ethic and participation level to each shift. Knowledge, Skills and Abilities: Qualifications - Previous experience is preferred but not required.Communicate effectively.Works well under pressure and is self-motivated.High-level organizational, time management, and sales skills.Dependable, reliable, and self-driven.High level of awareness, attention to detail, and follow-through.High-level multi-tasking abilities.Able to perform at a high-level during volume and pressure situations.Must speak and understand English. Physical Requirements: Able to stand, sit, or walk for extended periods.Able to grasp, lift, and/or carry up to 50 lbs. as needed.Able to withstand changes in temperature, occasional smoke, steam, and heat.Able to work in a confined area.Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation.Must be able to add, subtract, multiply, and divide at a basic level. Additional Information: Free Health Insurance (after 6 months, averaging 30+ hours/week)Daily "family meals" before lunch and dinner service, where we feed the entire staff to show our appreciation!50% off employee dining privileges at any of our ARP locationsOpportunity for personal and professional growthFlexible schedulesLife Insurance for all full-time employeesOptional voluntary life insurance for self, spouse, and child(ren)Vision insurance401(k) (after a year of working at least 1000 hours)Paid trainingPaid time off $5.00 - $5.00 Hourly

Job DescriptionDescription: JOB OVERVIEW Cook II is responsible for preparing and cooking a variety of dishes in accordance with the resort's standards and recipes. This position requires a solid understanding of basic cooking techniques and the ability to work efficiently in a fast-paced kitchen environment. Cook II assists with menu planning, maintains cleanliness and organization in the kitchen, and ensures food safety standards are met. The ideal candidate is a team player with a passion for culinary arts and a commitment to delivering high-quality dining experiences. ESSENTIAL JOB FUNCTIONS • Food Preparation and Cooking, • Prepare and cook a wide range of dishes, including appetizers, main courses, and desserts, following established recipes and standards., • Assist in preparing food for buffets, banquets, and a la carte services., • Ensure all food is prepared in a timely manner and presented attractively. 2. Menu Assistance • Assist in the development and testing of new menu items and specials., • Provide feedback to the Sous Chef and Executive Chef on menu items and preparation techniques. 3. Kitchen Operations • Set up and stock stations with all necessary supplies for service., • Ensure kitchen equipment is properly used, cleaned, and maintained., • Assist in managing inventory, including receiving and storing food supplies. 4. Food Safety and Hygiene • Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices., • Maintain a clean and organized work area, following the resort's cleanliness standards., • Regularly check the quality of ingredients and ensure they are properly stored. 5. Collaboration and Teamwork • Work closely with other kitchen staff to ensure smooth and efficient kitchen operations., • Assist in training junior kitchen staff and provide guidance on proper cooking techniques., • Communicate effectively with the kitchen team and front-of-house staff to ensure guest satisfaction. 6. Quality Control • Consistently monitor food quality and presentation to maintain high standards., • Identify and address any issues with food preparation or presentation. 7. Other Duties • Perform other duties as assigned by the Sous Chef or Executive Chef., • Participate in kitchen meetings and training sessions to enhance skills and knowledge. WORK ENVIRONMENT Kitchen, (high noise level and confined space) dish area, food store rooms, occasionally work in outside weather conditions. Required to operate and work with high heat cooking equipment and be exposed to freezing temperatures for short periods of time in walk-in refrigerators and freezers. Responsible for proper preparation of food items for the resort including restaurants and/or banquets. Requirements: Essential • Knowledge of large volume food preparation., • Preferred at least 2 years culinary experience at a Four Diamond Restaurant/Hotel., • Problem solving skills., • Basic kitchen organizational skills., • Ability to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments., • Basic knowledge in solids and liquids measurement units., • Ability to convert units of measure., • Ability to add, subtract, multiply and divide., • Ability to work under pressure and remain calm. Desirable • American Culinary Federation Certified Cook/Culinarian., • State Food Handler Certification. All employees must learn and comply with all Resort safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions to supervisors; must be familiar with all safety features or equipment, machinery or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. This description excludes the marginal functions of the position that are incidental to the performance of fundamental job duties. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Job Description • We are hiring immediately for a full time CASHIER/FOOD SERVICE WORKER position., • Location: BAE - 750 West Berkley Avenue, Norfolk, VA 23523. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, 3:30 am to 1:30 pm. Further details upon interview., • Requirement: Previous point of sales and cash handling experience required. Food Handler's card required. About Canteen: Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come for the job, stay for the career. We are Canteen. Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs). Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Req ID:1531302 Canteen

Job Description Salary: $60,000 - $65,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description • We are hiring immediately for a full time CHEF position., • Location: BAE - 750 West Berkley Avenue, Norfolk, VA 23523. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, 4:00 am to 1:30 pm. Further details upon interview., • Requirement: Previous 2 years of supervisory experience required. Managers' ServSafe Certification preferred. About Canteen: Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come for the job, stay for the career. We are Canteen. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs). Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Req ID:1534208 Canteen

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Performs all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a check list system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follow company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interacts with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Upholds Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Uses weights and measures to properly execute recipes, • Prepares all menu items and special request events, • Follows standardized recipes, • Ensures that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assists in developing and tasting recipes, • Assists in planning menu, • Recommend equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Ability to Self-Motivate, • Able to both lead a team & take direction, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored), • Minimum 6-day 70-hour work week, • Must be bale to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Description: The Kitchen Manager will collaborate with the Head Chef to oversee deli clerks, assist with preparing and serving deli products, and ensure the deli area is clean, well-stocked, and running efficiently. This role requires excellent team management skills, proficiency with kitchen and deli equipment, and the ability to thrive in a fast-paced environment. The ideal candidate is organized, detail-oriented, and committed to delivering a high-quality experience for customers. Responsibilities: • Supervise the department firmly but fairly, fostering a respectful and productive team environment, • Assist with bulk catering orders and designing specials for the sandwich station and hot line., • Master every role in the department to ensure you can fill in for anyone who is absent., • Collaborate with the Head Chef on training, scheduling, and managing deli clerks., • Perform quality control checks to ensure all food leaving the kitchen meets established standards., • Streamline kitchen processes to ensure smooth operations and maintain prompt service times., • Adhere to safety regulations and set regular cleaning standards for the kitchen, verifying staff compliance with sanitation levels., • Assist the Head Chef with menu planning and development., • Manage inventory to ensure all necessary ingredients are stocked to meet demand while controlling costs., • Proven experience in a kitchen management or similar leadership role., • Strong knowledge of kitchen and deli equipment. Experience with deli slicing machines and commercial deep fryers is a huge plus., • Excellent organizational and multitasking skills., • Commitment to maintaining high standards of cleanliness and safety. A strong focus on sanitation, cleanliness, and organization is essential for success in this role., • Ability to lead, train, and motivate a team in a fast-paced environment., • Experience with inventory management and cost control.

Job DescriptionDescription: Launchpad Hospitality is hiring an Executive Sous Chef to join the team at Nami Nori's new Virginia Beach location, an iconic restaurant where Pharrell Williams is a partner. We’re looking for someone energetic, experienced, and ready to take on a leadership role—someone passionate about great food, exceptional service, and inspiring a team. Nami Nori was the first to specialize in open-style sushi hand rolls in New York City. Our mission is to build a global fanbase for temaki through omotenashi—the Japanese art of gracious hospitality. POPULAR ACCLAIM: • 82.1K followers on Instagram, • ?? The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • The NEW YORKER “Nami Nori’s Hand Rolls Are Worth the Wait”, • 56 hours paid time off annually, • Additional 40 hours vacation time annually for management, • Medical, dental & vision health insurance programs with employer contribution, • Additional pre-tax health care spending program, • Commuter benefits, • Employee dining discounts at any Nami Nori location, • Opportunity to grow professionally with a growing company, • If you have these qualities, we want to meet you:, • Great passion for people and hospitality, • Exceptional communication skills, • Natural leader, • Strong work ethic, • Attention to detail and excellent organizational skills, • Ability to multitask & problem solve, • Entrepreneurial & results driven, • Thrives in a fast-paced environment, • Flexible availability (able to work nights, weekends, and holidays) The Executive Sous Chef supports the Chef de Cuisine in all kitchen operations. This includes food production, coaching and training, ordering & inventory, and maintaining department of health standards and compliance with all regulations.. The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable. Requirements: • Strong culinary skills which include:, • Advanced palate, • Strong spatial reasoning, • Solid sense of timing, • Speed and efficiency, • Finely tuned sensory skills, • Expert knife skills, • Experience costing recipes and recipe input, • Strong understanding of menu performance to drive profitability, • Extensive knowledge of culinary techniques, procedures and equipment, • Expert knowledge of DOH Guidelines, • Highly motivated leader who leads with empathy and inspires their team to achieve a high level of performance:, • Able to seamlessly work with different personalities and temperaments, • High attention to detail and maintains high standards for quality, cleanliness, presentation, food safety and efficiency, • Exceptional skill with streamlining processes and procedures from a macro and micro level, • Self-starter who takes complete ownership of their work performance, • Excellent verbal and written communication skills, • Excellent time management skills with a proven ability to meet deadlines, • Strong financial acumen, • Ability to solve problems independently and delegate as needed, • Proficient in Microsoft Office Suite, specifically excel.

Job Description We are looking for full time and part time workers with experience.

Job DescriptionThe 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 pastry and dessert items produced daily in our newly renovated kitchen, which includes an Athanor suite. The Pastry Cook is responsible for the daily preparation, organization, tasting, cleanliness, and creativity of all pastry and baked goods, utilizing ingredients from our 5-acre farm while ensuring superior quality, consistency, and presentation. Essential Functions and Responsibilities Regular and reliable attendance is an essential function of this role. Responsible for the preparation, production, and presentation of all pastries, desserts, breads, and baked goods across all outlets, including but not limited to the Dining Room, IRD, Amenities, Fish Hawk, and Banquets. Maintain the highest standards of freshness, quality, and visual appeal for all pastry items on your station. Assist the Pastry Chef and culinary team in maintaining daily production logs and waste tracking. Prepare pastry items daily based on anticipated business levels and event needs. Properly handle, store, and label all ingredients and finished products in accordance with food safety standards. Follow standardized recipes to ensure consistency in taste, texture, and presentation while maintaining proper portion control. Minimize waste and ensure proper product utilization in coordination with the Pastry Chef and Sous Chefs. Participate in tastings with the chef team for new dessert concepts, seasonal offerings, and menu development. Maintain cleanliness and organization of the pastry station, kitchen equipment, and surrounding work areas in accordance with sanitation standards. Collaborate with the farm team and visit the Tides Inn Farm on a weekly basis to stay informed of seasonal ingredients and incorporate them into pastry offerings. Support special projects, seasonal events, and custom dessert production as assigned. Exemplify the Tides Inn Mission and Values at all times. 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 a pastry or baking role in a 4- to 5-star hotel, resort, restaurant, or bakery. Working knowledge of pastry techniques including baking, decorating, chocolate work, and plated desserts. Ability to perform basic mathematical calculations for recipes and measurements. Ability to work across multiple stations within the pastry department. Food handler certification required. Ability to communicate effectively in English, both verbally and in writing. Ability to work well under pressure in a fast-paced environment. Current, valid driver’s license required. We offer a comprehensive benefits package for full-time qualifying roles designed to support your health, financial security, and overall well-being. Benefits include medical, dental, and vision coverage; a Health Savings Account (HSA); fitness and wellness programs; disability insurance; basic and voluntary life insurance; an Employee Assistance Program (EAP); a hearing discount program; and more. Our total rewards package is built to help you thrive both personally and professionally. The Tides Inn is an Equal Opportunity Employer. We are committed to creating a diverse and inclusive workplace. We consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, veteran status, or any other protected characteristic under applicable federal, state, or local law.

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 Dear prospective team member, KNEAD is expanding, and we are looking for talented bussers to join our team for both existing restaurants and upcoming openings in 2025 and 2026. “Mi Vida” translates to “My Life.” However, in Mexico, “Mi Vida” means much more. “Mi Vida” is a term of endearment bestowed on close family and friends to signify love, care and importance. When one says, “Mi Vida,” they are telling someone special how much they mean to them. MI VIDA describes how we feel about our team and our guests. It is our expression of Mexican culture and cuisine as interpreted through the lens of Chef Roberto Santibañez. Our menu is rooted in the history and culinary tradition of Mexico while exploring the ever-changing boundaries of this vibrant and evolving cuisine. Whether you're interested in being part of a new restaurant launch or joining a well-established and busy operation, KNEAD offers opportunities to advance your career. You'll have the chance to work with diverse concepts, accelerating your professional development. Our concepts include: • SUCCOTASH - Southern Inspired (multiple locations), • MI VIDA - Modern Mexican (multiple locations), • BISTRO DU JOUR - French (multiple locations), • THE GRILL - Steakhouse (multiple locations), • GATSBY - Re-imagined American Diner (multiple locations), • Beresovsky's Deli - NEW YORK STYLE DELI, • TU TACO - Quickserve, • LIL' SUCCOTASH - Quickserve, • Opportunities for promotion and development, • Generous Paid Time Off, • Medical, Dental, and Vision Benefits Thank you for your interest. We look forward to meeting you! I certify that all information provided on this application is true and complete to the best of my knowledge. I understand that any false or misleading statements may result in disqualification from employment or termination if hired.

Job DescriptionDescription: Rise Academy is seeking a dependable, organized, and service-oriented School Chef to oversee the daily operation of our school food service program. This part-time position is responsible for planning, preparing, and serving nutritious meals for high school students and staff while maintaining a clean, safe, and welcoming kitchen environment. The ideal candidate is a trained culinary professional who can independently manage all aspects of a small-scale food program, including menu planning, purchasing, inventory management, food preparation, and compliance with health and safety standards. This role is essential to supporting the overall student experience and promoting healthy, consistent meal service within our school community. At Rise Academy, we are committed to cultivating the God-given potential of students through excellence, care, and community. We are seeking someone who values hospitality, professionalism, and student well-being. Key Responsibilities Meal Planning & Preparation • Plan and prepare daily breakfast and lunch for students and staff, • Develop balanced, appealing menus that meet nutritional standards and student preferences, • Adjust menus as needed based on dietary restrictions, allergies, and feedback, • Ensure meals are prepared on time and served in a consistent, high-quality mannerFood Purchasing & Inventory Management, • Manage all food ordering and purchasing within budget guidelines, • Maintain inventory of food supplies, kitchen materials, and equipment, • Track usage and reduce waste through effective planning and storage practices, • Build relationships with vendors and suppliers as neededKitchen Operations & Safety, • Maintain a clean, organized, and fully functional kitchen environment, • Ensure compliance with all health, sanitation, and food safety standards, • Follow proper food handling, storage, and preparation procedures, • Oversee daily kitchen opening and closing proceduresCompliance & Certification, • Maintain current ServSafe certification (required), • Ensure all food service practices meet local and state health regulations, • Participate in required inspections and maintain accurate recordsCollaboration & School Support, • Coordinate with school leadership regarding menus, events, and scheduling needs, • Support special events, catering, or community meals as needed, • Work with a kitchen assistant or volunteer support staff when available, • Part-time position (typically early morning to early afternoon), • Hours may vary based on meal preparation needs, ordering schedules, and school calendar, • Occasional additional hours for planning, inventory, or special eventsRequirements:, • Professional culinary experience required (restaurant, catering, school food service, or similar setting), • ServSafe certification (or willingness to obtain before start date), • Experience in menu planning, food purchasing, and kitchen operations, • Ability to work independently and manage a full food program, • Strong organizational and time management skills, • Commitment to serving youth in a school environment

Job Description Position Title: SOUS CHEF - VCU Medical Center Main Hospital, Richmond VA Pay Grade: 12 Salary: $65k - $70k 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 Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to 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: 1532169 Morrison Healthcare WENDY GRAY [[req_classification]]

Job Description • We are hiring immediately for a full time CHEF position., • Location: Dominion TFF - 600 Canal Place, Richmond, VA 23219 Note: online applications accepted only., • Schedule: Full time schedule; Monday - Friday, 6:00 am - 3:00 pm. More details upon interview., • Requirement: Prior high-volume bulk cooking experience is preferred., • Pay Range: $18.00 per hour to $22.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1521286. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1521286 [[req_classification]]

Job Description Overview Opportunity: Steward / Dishwasher Perform dishwashing and kitchen cleaning functions. Your Growth Path Cook or Stewarding Supervisor - Executive Steward or Sous Chef Your Focus • Wash dishes, glassware, flatware, pots and pans., • Operate dishwashing and other kitchen cleaning equipment., • Place clean dishes, utensils, or cooking equipment in storage areas., • Maintain kitchen work areas, equipment, or utensils in clean and orderly condition., • Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars., • Sweep and wash floors and clean trash cans., • Sort and remove trash, placing it in designated pickup areas., • Perform food preparation functions in the event of staffing shortages or during peak periods., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • High School diploma or equivalent preferred., • Previous stewarding experience required or equivalent training. HHM Hotels Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Daily Pay, • Free Basic Life Insurance, • 24/7 access to TELUS Health, a confidential work-life resource., • Travel Discounts, • Commuter Transit and Commuter Parking Benefits, • Employee Assistance and Wellness Program, • Educational/Professional Development, • Referral Bonus Program Work Environment and Context • Work schedule varies and may include working on holidays, and weekends, etc., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping and kneeling. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionDescription: Essential Duties and Responsibilities • Assists in the oversight of all?day-to-day operational activities of the department?, • Maintains personal connections?with guests, clients and community organizations to encourage?guest loyalty???, • Assists in supervising?team members?with efforts relating?to recruitment, orientation, training, scheduling, performance management, counseling and other team member relations issues?, • Maintains knowledge, skills, and abilities needed?to perform any position?in the department??, • Prepares foods according to specifications and quality standards established in recipes and procedures, • Prepares equipment and food based on forecasted needs and events, • Maintains working knowledge of all kitchen machinery operations, • Maintains updated knowledge?related to current menu options, preparation methods and techniques, and ingredients?, • Maintains inventory controls and dates all incoming products, • Assists in monitoring and upholding policies and procedures for safety of guests and team members, • Assists in maintaining cleanliness throughout the department, • Assists team members and other departments as needed to contribute to operational efficiency??, • Strong interpersonal and communication skills, • Strong organizational skills and attention to detail, • Ability to handle stressful situations with poise and professionalism, • Strong leadership and a professional image?, • Conduct work-related functions in a professional manner

Job Description NOW HIRING: EXECUTIVE SOUS CHEF Recently Opened | High-Volume Upscale Restaurant | Virginia Beach, VA A bold new restaurant in Virginia Beach has officially opened — and the energy, volume, and buzz are already building. We’re seeking a polished, experienced Executive Sous Chef to serve as the right hand to the Executive Chef and help drive operational excellence as the restaurant enters its next phase of growth. This is a high-impact leadership opportunity within a thriving, high-volume upscale concept where structure, consistency, and strong culinary leadership are essential. About the Role As Executive Sous Chef, you will play a critical leadership role in overseeing daily BOH operations, driving standards, and ensuring flawless execution during peak service. You will help lead the culinary team, reinforce systems, and support overall kitchen performance, culture, and financial results. This position is ideal for a chef who is highly organized, calm under pressure, and confident managing high-volume service while developing a strong, accountable team. What You’ll Do • Oversee and support all daily back-of-house operations, • Lead service execution and maintain high standards during peak volume, • Partner with the Executive Chef on menu execution, systems, and performance initiatives, • Train, mentor, and develop Sous Chefs and line cooks, • Drive consistency in quality, plating, and sanitation standards, • Assist in inventory management, ordering, scheduling, and food cost control, • Help refine systems and processes following a successful opening, • Maintain a positive, disciplined, and professional kitchen cultureWhat We’re Looking For, • 3+ years of leadership experience in a high-volume upscale or upscale casual concept, • Experience at the Executive Sous Chef or Senior Sous Chef level preferred, • Strong culinary technique and attention to detail, • Proven ability to lead large teams under pressure, • Solid understanding of food cost, labor management, and operational controls, • Hands-on, team-first leadership styleWhat’s Offered, • Strong base salary, • Bonus potential, • Medical and dental coverage, • 401K plan, • Paid time off, • Parking provided Apply today and be part of the next chapter of something special.

Job Description Position Overview: Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: • Manages back of house team members, operations and food production for the restaurant and FIREBAR®, • Trains and develops Sous Chef, • Provides direction and training to team members by coaching, counseling and providing feedback on job performance, • Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Excellent earning potential, • Attainable bonus paid every other pay period, • Comprehensive training, • Three weeks paid time-off annually, • 401k + company match, • Competitive benefits—Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • 2+ years high volume, full service restaurant experience in an Executive Chef position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience required Firebirds is an Equal Opportunity Employer. Company DescriptionFirebirds Wood Fired Grill is a collection of 69 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.Firebirds Wood Fired Grill is a collection of 69 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Job Description Colonial Harbor, the premier retirement community for active seniors in Yorktown, is now hiring for a Full-Time Kitchen Helper/Dishwasher. The Kitchen Helper is cross-trained to do all tasks in kitchen. This is a training and development role with the hope that you will aspire to become part of our essential culinary personnel in the future. Such potential openings after training and proven performance development and skills include but are not limited to becoming a Cook, Sous Chef, or Executive Chef. Job Duties and Requirements: · Help serve meals to residents at their tables. · Clear dishes from resident’s dining tables. · Wash and store dishes. · Set dining room tables. · Light food preparation tasks as needed. Skills and Abilities: · To be successful in this role you must have a friendly, professional, and energetic personality and have a passion for improving the lives of others. · You must have general knowledge of cleaning and sanitation procedures. · To fulfill state regulations, it is required that you maintain food handlers’ permit · Possessing a strong desire to advance in the culinary industry by working hard and meeting time lines is essential to this role. The Perks: We offer a competitive compensation and a benefit package that includes paid time off, Company paid life, the opportunity to elect medical, dental, vision and disability benefits (not available in CA), as well as supplemental life insurance. In addition, we offer a 401k plan with company match at the company’s discretion, and an employee assistance program (EAP). We also have a very unique culture and love to celebrate year-round! How to Apply: At Hawthorn we pride ourselves on hard work, integrity, and operating with total transparency. We also hold the belief that you can never go wrong doing the right thing. Please come by and complete an application, we would love to meet you! OR Submit your most recently updated resume for consideration. For more information about our company, please visit our website at . Colonial Harbor is an Equal Opportunity Employer. We do pre-employment background checks, employment verification, and reference checks. Company DescriptionWe believe that Colonial Harbor is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. At Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.We believe that Colonial Harbor is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. \r\n\r\nAt Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.