Chef jobs in Virginia - Page 7

Job Description Salary Range Commensurate w/Experience: $60k-$87k / year (including monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION, • FREE ACCESS TO MENTAL HEALTH SERVICES We are looking for talented, top-of-your-game Managers who are singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. 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! Become part of the team that is reimagining wine culture. Our cuisine is inspired by the wine country and an open kitchen that delights every sense. Career Opportunity Available for Restaurant Manager As a manager, you work within a management team of 3-5 where everyone assists in overseeing the daily operations of the restaurant. The Manager's duties include ensuring effective operations, providing high food quality and cleanliness standards, engaging in team member training and development, reviewing financial information, and ensuring guest satisfaction. That is in addition to motivating our team to provide excellent customer service in our chef-inspired and wine-centric restaurant. This is an opportunity for you to have a quality life balance and long-term opportunity in our growing concept. Tips To Succeed • Adopt a guest-first mentality, • Live the culture with a high-energy, service-oriented attitude that motivates your team and gets results, • Develop a strict standard by maintaining the integrity of food and beverage quality Continuously train, develop, and mentor team members • Maintain a working knowledge of all recipes, products, and production procedures, • Focus on Driving Sales Our Expectations • Assist with interviewing, hiring, training, and follow-up with new team members, • Ensure all food and drink are consistently prepared and served according to recipe standards, and quality standards, • Ability to fill in where needed to ensure guest satisfaction and maintain efficient operations, • Participate in ordering and monitoring inventory and supply levels, kitchen equipment, and cleanliness. Minimum Qualifications • 2+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification Hard working, outgoing, positive, and friendly, • Bachelor's Degree or Certification in Hospitality or Culinary field is preferred Equal Opportunity Employer

Job Description Sous Chef, Assisted Living facilty in Winchester, VA, Contract to Hire! 13 weeks, contract to hire Full time schedule, Weekdays and rotating weekends schedule. Shifts: 5X8 hour shifts between 10am - 7pm, 40 hours per week Local candidates only! Sous Chef to assist the Executive Chef in daily kitchen operations, menu development, and food quality control for senior residents. Requirements include a culinary degree/equivalent, 3+ years of experience, ServSafe certification, and knowledge of senior nutrition. Teal Key Responsibilities & Qualifications: * Role: Second in command, leading the kitchen in the Executive Chef's absence. * Duties: Oversee food preparation, presentation, and inventory management. * Requirements: Minimum 3 years of supervisory culinary experience, strong leadership, and ability to manage food costs. * Focus: Creating nutritious, enjoyable meals for senior residents. * Environment: Compassionate, team-oriented, and physically demanding (standing for long periods, lifting up to 50 lbs). Teal Candidates should possess a strong background in culinary arts and a desire to work within a senior living community. Company DescriptionProtouch Staffing is a trusted staffing partner specializing in connecting skilled professionals with top employers. While we originally focused on healthcare staffing, we’ve expanded into legal and other domains to meet evolving workforce needs across industries.Protouch Staffing is a trusted staffing partner specializing in connecting skilled professionals with top employers. While we originally focused on healthcare staffing, we’ve expanded into legal and other domains to meet evolving workforce needs across industries.

Job Description A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! • THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders., • We’ve achieved GREAT PLACE TO WORK status SEVEN YEARS IN A ROW., • CAREER DEVELOPMENT. We reward our associates’ outstanding work and assist with career development to help fulfill their dreams!, • Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another’s God-given gifts through service. SERVANT LEADERSHIP: Watercrest Senior Living Group associates answer a calling to serve seniors and their families every day. They are recognized for their achievements and empowered to share their vast experience with their peers ensuring the quality of our assisted living and memory care services and the well-being of our residents. Our associates champion a culture which nurtures relationships in the interest of acting as trusted advisors. By continuously investing in these servant hearts, Watercrest Senior Living Group develops value-centered leaders who deliver personalized services. GENERAL SUMMARY: As a Cook your responsibilities include preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Provide a quality dining service by ensuring the food service is presented in an attractive, gracious and timely manner. ESSENTIAL JOB FUNCTIONS: • Servant Leadership directs all aspects of decision making, • Conducts meal preparation, service, and clean-up in accordance with nutritional guidelines, regulations and prescribed resident diets, • Knowledge of proper use of all cooking appliances, • Assist with maintaining emergency food supplies, • Communicate with all culinary vendors, • Ensure presence in the dining room for resident satisfaction, • Assists in providing adaptive equipment for residents when necessary, • Ensures food service is presented in an attractive, gracious and timely manner, • Ensure dishes, cooking utensils, and pots and pans are stored properly, • Do pre-preparation for meals later in the day, week, or weekend or for special events, • Reports to the Executive Chef any equipment and supplies that are needed, • Provide a high level of culinary customer service and promote a restaurant style dining atmosphere, • Maintain a safe, sanitary, clean, and organized cooking area, • Must be in company uniform and resident ready at all times, • Performs other related essential duties as assigned KNOWLEDGE, SKILLS AND ABILITIES: • Able to communicate effectively with all levels of management, team members, residents, family members, vendors, referral sources and outside contacts, • Able to make independent decisions, • Must be able to communicate in a warm, friendly and caring manner, • Must be able to follow recipes and menus, • Must be able to follow direction and prepare meals, • Must fully understand the importance of reliability and timeliness, • Must possess a passion to work with and around senior citizens, • Knowledge of customer service principles and practices EDUCATION REQUIREMENTS: • High School Diploma or GED, • SERV Safe (Required) EXPERIENCE REQUIREMENTS: • Two (2) years’ experience in professional food service, • A culinary apprenticeship or training is preferred PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: • Able to stand or walk 75% of the day, • Able to concentrate with frequent interruptions, • Able to work under stress and in emergency situations, • Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping, • Able to talk and hear effectively in order to convey instructions and information to residents and team members, • Occasionally lift/carry up to 50 pounds OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT: • Work in all areas of the community, • Subject to reactions from dust, disinfectants, and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions, • Use of personal protective equipment and supplies when needed to prevent burns, falls and infection, • Personal protective equipment includes infection control kit, rubber gloves, non-slip shoes, apron, hair net, chef’s hat and coat, hot pads, short sleeves, • Subject to infectious diseases, substances and odors, • Follow Safety Policy & Procedures, • This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery wet floors and other ordinary kitchen environmental risks

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 2 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: • Health, vision and dental insurance (full time employees), • Paid time off (Full time employees), • 401(k) retirement plan with match, • On-the-job training, • Employee education allowance, • Advancement potential, • Flexible schedules, • Employee appreciation events, • Complimentary uniforms, • Delicious “family” meals daily prepared by the chefs, • Referral bonuses SUMMARY The Pastry Sous Chef is responsible for oversight of all staff and activities included in the savory evening shift. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise en place and projects which are part of the PM operation with a focus on precision and efficiency. ESSENTIAL FUNCTIONS • Execution of dinner service, PM prep order, and bread order daily., • Delegation of ordering and purchasing as needed and directed by business demands., • Oversight of receiving of all pastry deliveries., • Coordination of ordering and systems with purchasing department., • Working pass for dinner service, covering stations if short staffed, • Maintaining the culinary staff schedule weekly., • Direction of kitchen cleaning and daily organization with culinary, porter and stewarding staff., • Planning and coordination of daily menu, specialty menus, and holiday menus with culinary managers., • Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience., • Monitoring and control of labor and overtime for the pastry culinary team., • Delegation and oversight of all orders as needed for operations and functions., • Involved in tasting of all dishes/daily prep., • Ongoing consultation with Chef de Cuisine on general assessment and growth of the brigade and creation of SOPs as needed to ensure positive staffing and team-oriented success., • Menu and recipe development for all facets of morning operations, • Constant review and OTJ training for all pastry staff, • General assessment and growth of AM operation and creation of SOPs as needed., • Assist the baking and pastry team with production and execution of all necessary breads, lamination, pastries, plated dessert needs, to further develop skills of current employees., • Bread Production (i.e. French, Sourdough, Rye, Brioche, Flatbread, Honey Wheat, Walnut, etc.) as necessary., • Production of Viennoiserie/Breakfast items (i.e. Muffins, Pastries, Croissants, etc.), • Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards., • Thorough understanding and execution of all fundamental baking and pastry techniques., • Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests., • Dynamic leadership ability to train staff and oversee pastry department., • Positive attitude and welcoming demeanor; approachability for culinary team members., • Ability to order product as needed for operations., • Strong sense of product knowledge for ordering and educating staff., • Manager Serve Safe certification., • Strong sense of urgency., • Expertise in product identification and use., • Eagerness to continue to improve and grow culinary operations., • Following guidance and direction from senior management effectively, efficiently, and appropriately. Desirable • Minimum of 5 years professional experience cooking, preferably at a Michelin level, • Management and leadership experience in a fine dining BOH/culinary setting., • Associate’s degree in culinary arts, • Bi-lingual in Spanish and English SKILLS • Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness, • 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., • Ability to problem solve and react quickly to any issues which arise during a shift., • Ability and willingness to identify and take immediate corrective action when problems or opportunities arise., • Independent desire to continue to improve and push forward the standards of excellence within the kitchen., • Well-developed palette and sense of Chef Patrick’s culinary vision and perspective on food PHYSICAL DEMANDS • Ability to lift 50 lbs., • Ability to stand for long periods of time (8-10 hours consistently)., • Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold., • Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours). The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws

Job DescriptionAre you a skilled Chef/Cook that is looking to join a great team of culinarians? Do you value working with fresh local product? Westminster-Canterbury of the Blue Ridge is currently looking for key players to become part of our amazing team. Are you ready for a great work/life balance? At Westminster-Canterbury of the Blue Ridge, we value our associates family’s time and encourage them to have a life outside of work. You must show pride in your work and want to excel. We want team players that take ownership and want to show their skills. With venues ranging from Fine dining, Bistro Pub, and Coffee Shop there is something for everyone here and our Chef’s and cooks have opportunity to get creative with menus. The ideal candidate will show interest in growing their talents and maintaining a high level of quality and attention to detail. We encourage upward mobility and want to promote from within. We currently have an opening for a full-time Sous Chef in our Dining Services Department. In this role, the Sous Chef will assist the Senior Sous Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods.Responsibilities • Cooks and otherwise prepares foods according to recipes., • Responsible for quality and consistency of product taste and presentation., • Ensures all deadlines are met in food production based on production orders., • Serves customers in an efficient and friendly manner., • Resolves customer concerns., • Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures., • Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. Qualifications, • Experience in a supervisory role., • Excellent verbal and written communication skills and negotiation skills., • Experience in a commercial kitchen or a professional culinary program, • Knowledge of methods, materials, and practices of food preparation, • Available to work evening, weekends and holidays, • Able to uphold Magnetic Values (Multicultural-Accountable-Game Changer- Nurturing- Empowering-Teachable)Requirements, • ServSafe Certification, • Bachelor's degree in Food Services, Technology/Management/Culinary or related field., • Minimum of Associates Culinary degree or equivalent work experience of four years in a hospitality/culinary related environment required., • Two years kitchen supervisory experience.Benefits Snapshot, • Paid Time Off package, • Education Program to offer financial assistance with education costs, • Retirement Savings Plan with a company match, • Free Meal while working, • Paid Holidays, • Free gym and pool access, • Free parking, • Medical, Dental, and Vision Benefits

Job DescriptionDescription: River Bend was established in 1961 and is a member-owned private golf and country club to its 670 family members. We offer our members an 18-hole championship golf course, expansive golf practice facility, five indoor and six outdoor tennis courts and two newly constructed pickleball courts, swimming pool with member dining outlet (Memorial Day through Labor Day), fitness and clubhouse featuring three-member dining outlets and one banquet outlet. Our mission is to be the best family-orientated, member-owned country club in the Washington DC area. Our friendly environment, picturesque location, high-quality facilities, services, programs, and professional staff ensure that every aspect of the River Bend experience consistently fulfils the membership’s expectations. The Club is open six days a week and closed on a Monday. We are a busy environment with an extremely supportive membership who enjoy their interactions with our team. They care greatly and understand the key role we play to their experience as well as your experience as part of the River Bend Family. Located in Great Falls, access to the club via Springdale Road is approximately 15 minutes from Leesburg Parkway and 10 minutes from the Georgetown Parkway, respectively. Access from the Georgetown Parkway via Walker Road is approximately 5 minutes. We set ourselves apart by committing to provide a safe, enjoyable, and respectful environment. We take the time to listen to your input and use it to enhance the experience. We will teach you everything we know to help you grow and succeed. We offer the following additional benefits along with your hourly rate – • Complementary daily lunch and dinner., • Employee uniforms., • Employee parking., • Paid vacation, sick and Holiday pay., • Health, dental and vision options., • Club paid life insurance., • Short term and optional long-term disability. Requirements: Line Cook Reports to: Sous Chef Supervises: No supervisory duties are included in this position. Education and/or Experience· High School diploma or GED.· Successful completion of a two-year course at culinary school.· A minimum of two years of experience in kitchen preparation and cooking. Job Knowledge, Core Competencies and Expectations· Prepares menu items as needed for member or guest service.· Follows all state and local health and food safety regulations.· Follows all safety procedures for operating and cleaning machinery.· Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions)Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list. Job Tasks/Duties· Take inventory of all items required for station set-up and determine those items that require preparation.· Prepares items according to standard recipes.· Coordinates and times orders with other kitchen operations.· Requisitions items needed to produce menu items.· Notifies Sous Chef of expected shortages.· Ensures that assigned work areas and equipment are clean and sanitary.· Sets-up, maintains and breaks down prep cook station.· Covers, dates and neatly stores all leftover products that are re-usable.· Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.· Closes the kitchen properly using the closing checklist.· Attends kitchen staff meetings and offers suggestions for improvements.· Assists with other duties as assigned by Sous Chef. Licenses and Special Requirements· Food safety certification. Physical Demands and Work Environment· Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.· Push, pull or lift up to 50 pounds.· Continuous repetitive motions.· Work in hot, humid and noisy environment.

Job DescriptionDescription: Landscapes Golf Management and Lexington Golf & Country Club are seeking part time Servers. The successful candidate will be responsible for providing excellent customer service to our members and guests while serving food and beverages in a professional and courteous manner. Nestled in the serene Blue Ridge Mountains of Central Virginia, The Lexington Golf & Country Club unveils its meticulously groomed and strategically laid-out course across peaceful rolling hills. Designed by Ellis Maples and Ed Seay, our visually stunning course provides a tranquil yet challenging setting with breathtaking Blue Ridge Mountain vistas and a remarkable collection of Par 3s. JOB SUMMARY Attends to the service needs of club patrons in restaurant and dining areas in a courteous manner according to Company standards. ESSENTIAL JOB FUNCTIONS The essential functions include, but are not limited to the following: • Take, prepare, and deliver drink and food orders for customers., • Enters patron’s orders into the computer, verify accuracy of order, collect payment when finished., • Clears tables and attends to the general cleanliness of the dining area., • Assists the chef with food preparation as required., • Ensures the server station and bar is stocked and clean., • Attends Responsible Alcohol and Tobacco Service training and adheres to the Responsible Alcohol and Tobacco Service policy., • Maintains professional appearance and demeanor. Adheres to club dress code always., • Demonstrates a commitment to the work and success of the Company by being solution-oriented, having positive interactions with all team members and meeting customer service standards set by management., • Performs additional assignments per the direction of club or Company managers., • Regular and punctual attendance on site for all scheduled shifts is required. Requirements: KNOWLEDGE, SKILLS AND ABILITIES The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Must have the ability to deliver a high level of customer service., • Good oral communication skills., • Can compute simple math and count change accurately., • Previous experience in food service preferred., • Certified Food Handler (rserving.com or local certification), • Seeing and hearing: read documents, computer screen, answer phones, communicate in person 50-100%, • Standing and walking 50-75%, • Climbing, stooping, squatting and kneeling 0-24%, • Dexterity: utilizing phone, typing, writing and Driving 0-25%, • Lift in excess of 25 pounds 0-24% Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. This job description may be changed or updated at any time without notice

Job DescriptionDescription: JOB OVERVIEW The food runner is a restaurant position whose responsibilities include, but are not limited to, communicating with guests, supporting both servers and kitchen staff, and performing other tasks as necessary when directed by the management staff. WORK ENVIRONMENT: All Restaurants and Kitchen area. ESSENTIAL JOB FUNCTIONS • Serve as a liaison between the front of house and back of house helping both teams work effectively., • Communicate with the cooks and servers to identify what items on the line are ready to go out to guests., • Present prepared food to guests by manually carrying dishes from the kitchen to the correct tables, maintaining the presentation as the chef intended, and ensuring all appropriate items are delivered with the items., • Resolve any issues with the food upon delivery by communicating with the culinary staff/table server/supervisor as appropriate., • Maintain Forbes Travel Guide and AAA Four Diamond Service standards while interacting with guests., • Contribute to overall resort team effort by completing additional duties as assigned. FORBES TRAVEL GUIDE BASIC STANDARDS • Telephone conversation is calm and clear., • The guest is always asked permission before being placed on hold., • No telephone hold longer than 30 seconds without offering call-back., • Staff acknowledges the guest when appropriate and reasonably possible., • Staff is highly articulate and avoids slang and excessive use of phrase-fragments., • Staff is polite and maintains a gracious tone and appropriate pace throughout the interaction., • Staff readily smiles and maintains an engaging expression., • Staff makes eye contact and keeps focus on the guest., • Staff exhibits a genuine sense of interest and concern for the guest., • Staff is thoughtful and intuitive, demonstrating anticipatory service when appropriate and helpful, • Cross-departmental channels of communication among staff are consistent and complete., • Staff performs the requirements of their department knowledgeably and proficiently., • Staff can capably answer questions about the entire hotel or obtains effective and prompt assistance., • The guest’s name is used naturally as a signal of recognition., • Staff closes interactions with polite, appropriate remarks., • All staff encountered are wearing professional, clean and well-fitted uniforms., • All staff encountered are extremely well-groomed., • Staff maintains alert posture and behaves professionally in view of the guest., • Staff does not decline any request without offering appropriate alternatives., • The service is handled without excessive delays or interruptions. FOUR DIAMOND SERVICE EXPECTATIONS • All associates exhibit a professional vocabulary that is devoid of common slang., • Guests are graciously escorted to areas when directions are requested., • There is evidence that all associates are empowered by management to resolve guest issues immediately., • All associates are properly attired; nametags are clearly visible., • All associates demonstrate appropriate behavior and hygiene at all times. Requirements: QUALIFICATIONS Essential: • Ability to work well under pressure, be professional, efficient, detail-oriented, and courteous., • Solid communication skills., • Flexible schedule including weekends and holidays as necessary., • Experience in full service restaurant, • Experience in Forbes Rated or 4 Diamond restaurant environment. SAFETY RESPONSIBILITIES All team members 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 team members 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 team member occupying this position. Team members 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 seeking an Executive Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: Work under the supervision of an experienced Executive Chef • Participate in overseeing day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Previous experience in culinary arts, cooking, or other related fields, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionLuxury boutique historic hotel with a well-deserved reputation of quality service and value.Luxury boutique historic hotel with a well-deserved reputation of quality service and value.

Job Description Join Our Team at Vitality Living as a Server at our Vitality Living Arlington Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Server Responsibilities: • Serve delicious meals and ensure resident satisfaction, • Record guest meals and report to Business Office Director, • Recognize needs of the department and report concerns to the Culinary Services Director, • Assist in preparations for special meals and parties, as well as daily operations and cleaning of the dining room and server areas, • Ensure adherence to procedures regarding community infection control policies, • High school diploma or GED, • Ability to demonstrate adherence to proper food handling and sanitation procedures, • Knowledge of principles and processes for providing customer and personal service; including meeting quality standards for services, and evaluation of customer satisfaction, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Medical, Dental, and Vision Insurance, • Generous PTO Plan, • Monthly and quarterly perfect attendance bonuses

Job Description Location: RADFORD UNIVERSITY - RADFORD, VA At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary This is a Great Opportunity to join a great company. We are seeking a growth minded Catering Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation at Radford University. 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 Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed 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 Certain positions may require Florida Level 2 background screening. Details: Req ID: 1516714 Chartwells HE SHARON MCNEELEY [[req_classification]]

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

Job Description Since 1978 The Inn at Little Washington, located at the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join in out growing team of exceptional people. On-the-job training, advancement potential, flexible schedules, amazing benefits, and competitive pay. Your next career awaits. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: • Health, vision and dental insurance (full time employees), • Paid time off (Full time employees), • 401(k) retirement plan with match, • On-the-job training, • Employee education allowance, • Advancement potential, • Flexible schedules, • Employee appreciation events, • Complimentary uniforms, • Delicious “family” meals daily prepared by the chefs, • Referral bonuses The Inn at Little Washington Culinary Team will invite all qualified candidates to property to attend a "Stage Interview" as part of the interview process. Based on this interview and previous qualifications demonstrated in the face-to-face interview and via your resume, a culinary leader will determine the position title and pay rate offered. SUMMARY The Dining Room Manager works under the leadership of the Restaurant Manager and serves as Chef Patrick O’Connell’s eyes and ears concerning all that takes place in his establishment. She/he is the face of the organization and intervenes on behalf of the guest to make certain that they are being provided with a transformative, restorative, and life affirming experience. Tracking of repeat guests and creating new business are key elements of the position. Continuous alert is given to guests’ sensitivities to preemptively manage any concerns. Ensures that guests feel as though they are being welcomed into Patrick O’Connell’s home. ESSENTIAL FUNCTIONS 1. Always act as an ambassador of The Inn, 2. Assist the Restaurant Manager in the management of restaurant operations, 3. Safeguard the Inn at Little Washington Brand and assets, 4. Enforce adherence to 5-Star/5-Diamond standards and IALW policies, 5. Facilitate exceptional service; CIP’s, expo, KT entrance, problem solving, etc., 6. Build and implement a culture that has a sustainable, formal program of ongoing staff training, education, and testing, 7. Support and work with the Restaurant Manager in creating detailed, transparent succession planning initiatives with sincere care for staff’s inclusion and career advancement with a focus on retention, 8. Support and work with the Restaurant Manager in the forward development of the next wave of leaders, 9. Support and work with the Restaurant Manager to establish consistency in performance reviews as well as accountability, 10. Support and work with the Restaurant Manager in the continuous improvement of the job description, onboarding process and testing regimes, 11. Daily maintenance of POS system, 12. Create weekly schedules, 13. Track and document callout’s, 14. Audit employees timecards in Paycom on a daily and weekly basis, 15. Assist with accounting errors as well as Night Audit issues, 16. Create menu/wine tech sheets to be used as study material, 17. Guarantee that adequate linen is continuously on hand, 18. Ensure that the Chair room is consistently in an orderly state, 19. Interview candidates; onboard and train new hires, 20. Evaluate staff performance and coach/counsel as necessary, 21. Conduct daily pre-shift meeting and elicit feedback from the service/kitchen staff, 22. Confirm that uniform inspection is complete, and that the dining room is prepared for service, 23. Monitor for repeat business and/or potential repeat business, 24. Extensive knowledge of Patrick O’Connell’s biography, 25. Extensive knowledge of the Inn at Little Washington’s story; past, present, and future, 26. Familiarity with the current Michelin 3-Star restaurants in the U.S., 27. Prior experience monitoring the “temperature” of a dining room to gauge guests’ mood level, 28. Identify inspectors or potential inspectors and alert all departments, 29. Communicate information such as CIP, SDR, and/or areas of concern to the kitchen, 30. Monitor the execution of service to assure that exceptional food and hospitality are being provided, 31. Interact with each guest to develop a relationship and evaluate mood level, 32. Identify, interpret, and resolve guest complaints, 33. Ensure that clean and healthy dining/service areas are maintained, 34. Actively promote the minimization of labor cost and loss prevention QUALIFICATIONS Required 1. 5+ years’ combined experience in the luxury dining segment of the industry, 2. 3+ years’ supervisory leadership experience, 3. 3+ years’ experience as a Table Captain, Concierge, or Front Desk Manager, 4. Level 1 Wine Certification through the Court of Master Sommeliers, 5. Alcohol Awareness Program Certification, 6. Comprehensive knowledge of 5-Star/5-Diamond standards for both Hotels and Restaurants, 7. Flexibility to work on a rotating-shift basis, evenings, weekends, holidays, and off-site events, 8. Must possess an overwhelming desire to please our guests, 9. Must be passionate and knowledgeable about food and wine Desirable 1. Knowledge of the D.C. restaurant scene, 2. Local knowledge to recommend day trips, lunch spots, hikes, and places of interest, 3. Prior experience with Resort Suite and Tock operating systems, 4. CPR Certification SKILLS 1. Superior communication and interpersonal skills, 2. Disciplined time management skills, 3. Supreme guest relations skills, 4. Ability to remain calm and composed in emergency situations, 5. Patience needed to mentor and impart IALW culture, 6. Ability to thrive in an environment with established systems, 7. Capacity to build strong teams, 8. Multi-tasking across various departments, 9. Ability to focus on even to the minutest of details, 10. Improvisation skills – the ability to adapt to any situation, 11. Talent to motivate a team to regularly perform at the highest levels PHYSICAL DEMANDS 1. Able to stand and walk for extended periods of time (8 + hours per day, 2. Able to work 55+ hour work weeks, 3. Ability to lift and carry 30 pounds, 4. Ability to successfully manage a highly intense environment

Job DescriptionAre you a skilled Chef/Cook that is looking to join a great team of culinarians? Do you value working with fresh local product? Westminster-Canterbury of the Blue Ridge is currently looking for key players to become part of our amazing team. Are you ready for a great work/life balance? We value our associates family’s time and encourage them to have a life outside of work. No long nights you’ll be home by 9:00 most days! We want team players that take ownership and want to show their skills. With venues ranging from Fine dining, Bistro Pub, and Coffee Shop there is something for everyone here and our Chef’s and cooks have opportunity to get creative with menus. The ideal candidate will show interest in growing their talents and maintaining a high level of quality and attention to detail. We encourage upward mobility and want to promote from within. The Cook is responsible for preparing a wide variety of menu items following established recipes and procedures to ensure that all food products meet departmental standards and resident expectations. This position has a starting pay range of $16.66 to $17.81 per hour based on experience.Benefits Snapshot • Paid Time Off package, • Education Program to offer financial assistance with education costs, • Retirement Savings Plan with a company match, • Free Meal while working, • Paid Holidays, • Free gym and pool access, • Free parking, • Medical, Dental, and Vision Benefits

Job Description Our NEW community in Fredericksburg, VA is opening SOON! A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! • THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders., • We’ve achieved GREAT PLACE TO WORK status SEVEN YEARS IN A ROW., • CAREER DEVELOPMENT. We reward our associates’ outstanding work and assist with career development to help fulfill their dreams!, • Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another’s God-given gifts through service. SERVANT LEADERSHIP: Watercrest Senior Living Group associates answer a calling to serve seniors and their families every day. They are recognized for their achievements and empowered to share their vast experience with their peers ensuring the quality of our assisted living and memory care services and the well-being of our residents. Our associates champion a culture which nurtures relationships in the interest of acting as trusted advisors. By continuously investing in these servant hearts, Watercrest Senior Living Group develops value-centered leaders who deliver personalized services. GENERAL SUMMARY: Wait Staff Associates participate in providing a total quality dining service program for our residents. This includes a thorough understanding of food items available, resident dietary needs, proper serving guidelines, cleanliness expectations, and special diets. Assist with duties to ensure community meets sanitation standards. ESSENTIAL JOB FUNCTIONS: • General duties include but are not limited to: cleaning, mopping, sweeping, and dusting the kitchen and dining room, • Ensures proper garbage and trash removal, • Assist residents with seating in the dining room, • Greet residents when taking and serving meal selections, • Ensure proper dining room setup and proper table setting, • Knowledge of table clearing techniques during and after dining service, • Responsible for resetting table during and after dining service, • Complete side work: napkin folding, stocking and cleaning wait station, refilling condiments, • Understand menu items and ability to explain preparation methods, • Provide a high satisfactory level of customer service to promote a restaurant style dining atmosphere, • Knowledge of individual diet needs as prescribed by physician, • Ensure all meals delivered are garnished, • Reports to the Cook or Executive Chef any equipment and supplies that are needed, • Ensures the proper use of equipment and supplies and upholds cleaning and safety standards, • Must be in company uniform and resident ready at all times, • Performs other related essential duties as assigned KNOWLEDGE, SKILLS AND ABILITIES: • Able to communicate effectively with all levels of management, team members, residents, family members, vendors, referral sources and outside contacts, • Able to make independent decisions, • Must be able to communicate a warm, friendly and caring manner, • Must be able to follow recipes and menus, • Must fully understand the importance of reliability and timeliness, • Must possess a passion to work with and around senior citizens, • Knowledge of customer service principles and practices EDUCATION REQUIREMENTS: • High School Graduate or equivalent EXPERIENCE REQUIREMENTS: • Experience in serving in an upscale dining environment is preferred PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: • Able to stand or walk 75% of the day, • Able to concentrate with frequent interruptions, • Able to work under stress and in emergency situations, • Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping, • Able to talk and hear effectively in order to convey instructions and information to residents and team members, • Occasionally lift/carry up to 50 pounds OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT: • Work in all areas of the community, • Subject to reactions from dust, disinfectants and cleaning chemicals and may be exposed to infectious waste, diseases and other conditions, • Use personal protective equipment and supplies when needed to prevent burns, falls, and infection, • Personal protective equipment includes infection control kit, rubber gloves and non-slip shoes, • Wear the appropriate hair restraints, all hair is secured off the shoulder, wear the appropriate uniform and slip resistant shoes., • This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery wet floors and other ordinary kitchen environmental risks, requirements for personal protective equipment are apron, hair net, chef’s hat and coat, rubber gloves, hot pads, non-slip shoes, short sleeves, • Subject to infectious diseases, substances and odors, • Follow Safety Policy & Procedures

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

Job DescriptionAre you a skilled Chef/Cook that is looking to join a great team of culinarians? Do you value working with fresh local product? Westminster-Canterbury of the Blue Ridge is currently looking for key players to become part of our amazing team. Are you ready for a great work/life balance? At Westminster-Canterbury of the Blue Ridge, we value our associates family’s time and encourage them to have a life outside of work. You must show pride in your work and want to excel. We want team players that take ownership and want to show their skills. With venues ranging from Fine dining, Bistro Pub, and Coffee Shop there is something for everyone here and our Chef’s and cooks have opportunity to get creative with menus. The ideal candidate will show interest in growing their talents and maintaining a high level of quality and attention to detail. We encourage upward mobility and want to promote from within. The Cook 2 works with minimal supervision for preparations and service of the restaurant, buffets, care areas and banquets. Recommends menu changes to increase resident satisfaction, control waste and improve quality. This position has a minimum base rate of $16.80 per hour.Responsibilities • Assists with job training for new associates in order to teach cooking skills and ensure compliance with safety, sanitary and food preparation requirements., • Prepares and directs preparation of regular and special diet foods according to prescribed menus and recipes., • Review production sheets and special event sheets in order to prepare appropriate items and quantity of items for assigned menus and events., • Checks quality of MEP for area and all cook I in assigned area to ensure all products meet standards.Qualifications, • Experience in a commercial kitchen or a professional culinary program, • Knowledge of methods, materials, and practices of food preparation, • Ability to use standard food preparation utensils, • Available to work evening, weekends and holidaysRequirements, • Two years of experience in commercial, institutional, or related volume food preparation., • ServSafe Certification – preferred (can acquire on site), • High School diploma, GED or equivalentBenefits Snapshot, • Paid Time Off package, • Education Program to offer financial assistance with education costs, • Retirement Savings Plan with a company match, • Free Meal while working, • Paid Holidays, • Free gym and pool access, • Free parking, • Medical, Dental, and Vision Benefits

Job Description Thank you for your interest in a great career opportunity with Chick-fil-A. Here, you are taking the first step towards a very rewarding career. Every job at Chick-fil-A will prepare you to be the best you can be. That is our promise to you. Here at Chick-fil-A, you’ll have the opportunity to work closely with a highly motivated and driven Owner/Operator who is personally vested in your success. Your Success is our Success We encourage you to fill out your application completely and let us know your availability. Add a cover letter to help us get your unique personality. Our Kitchen Team Member / BOH Crew Members work in a fast paced, high energy environment. The responsibility of our kitchen staff is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as full time or part time restaurant job. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Requirements/Responsibilities Cook / Food Prep / Kitchen Team Member / Back of House Crew Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters, • Have availability between the hours of 5:30am to 2:30pm Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as Cook / Food Prep / Kitchen Team Member / Back of House Crew Member is generally offered as full time or part time restaurant job. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other Back of House part time restaurant jobs is not required but preferred. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description DESCRIPTION: Located in a remote area of Virginia, this highly rated Michelin, Forbes 5*, and Relais & Chateau property seeks an experienced fine dining manager (Michelin experience preferred) to join its highly decorated hospitality team. The Dining Room Manager works under the leadership of the Restaurant Manager and serves as the Chef/Owner's eyes and ears concerning all that takes place in his establishment. The Dining Room Manager is the face of the organization and intervenes on behalf of the guest to make certain that they are being provided with a transformative, restorative, and life affirming experience. Tracking of repeat guests and creating new business are key elements of the position. Continuous alert is given to guests’ sensitivities to preemptively manage any concerns. Ensures that guests feel as though they are being welcomed into Patrick O’Connell’s home. Essential Functions: • Always act as an ambassador of the Property, • Assist the Restaurant Manager in the management of restaurant operations, • Enforce adherence to 5-Star/5-Diamond standards and IALW policies, • Facilitate exceptional service; CIP’s, expo, KT entrance, problem solving, etc., • Build and implement a culture that has a sustainable, formal program of ongoing staff training, education, and testing, • Support and work with the Restaurant Manager in creating detailed, transparent succession planning initiatives with sincere care for staff’s inclusion and career advancement with a focus on retention, • Support and work with the Restaurant Manager in the forward development of the next wave of leaders, • Support and work with the Restaurant Manager to establish consistency in performance reviews as well as accountability, • Support and work with the Restaurant Manager in the continuous improvement of the job description, onboarding process and testing regimes, • Daily maintenance of POS system, • Create weekly schedules, • Track and document callout’s, • Audit employees timecards in Paycom on a daily and weekly basis, • Assist with accounting errors as well as Night Audit issues, • Create menu/wine tech sheets to be used as study material, • Guarantee that adequate linen is continuously on hand, • Ensure that the Chair room is consistently in an orderly state, • Interview candidates; onboard and train new hires, • Evaluate staff performance and coach/counsel as necessary, • Conduct daily pre-shift meeting and elicit feedback from the service/kitchen staff, • Confirm that uniform inspection is complete, and that the dining room is prepared for service, • Monitor for repeat business and/or potential repeat business, • Extensive knowledge of owner's biography, • Extensive knowledge of the Property and the restaurant's story; past, present, and future, • Familiarity with the current Michelin 3-Star restaurants in the U.S., • Prior experience monitoring the “temperature” of a dining room to gauge guests’ mood level, • Identify inspectors or potential inspectors and alert all departments, • Communicate information such as CIP, SDR, and/or areas of concern to the kitchen, • Monitor the execution of service to assure that exceptional food and hospitality are being provided, • Interact with each guest to develop a relationship and evaluate mood level, • Identify, interpret, and resolve guest complaints, • Ensure that clean and healthy dining/service areas are maintained, • Actively promote the minimization of labor cost and loss prevention REQUIREMENTS: • 5+ years’ combined experience in the luxury dining segment of the industry, • 3+ years’ supervisory leadership experience, • 3+ years’ experience as a Table Captain, Concierge, or Front Desk Manager, • Level 1 Wine Certification through the Court of Master Sommeliers, • Alcohol Awareness Program Certification, • Comprehensive knowledge of 5-Star/5-Diamond standards for both Hotels and Restaurants, • Flexibility to work on a rotating-shift basis, evenings, weekends, holidays, and off-site events, • Must possess an overwhelming desire to please our guests, • Must be passionate and knowledgeable about food and wine, • Superior communication and interpersonal skills, • Disciplined time management skills, • Supreme guest relations skills, • Ability to remain calm and composed in emergency situations, • Patience needed to mentor and impart IALW culture, • Ability to thrive in an environment with established systems, • Capacity to build strong teams, • Multi-tasking across various departments, • Ability to focus on even to the minutest of details, • Improvisation skills – the ability to adapt to any situation, • Talent to motivate a team to regularly perform at the highest levels, • Knowledge of the D.C. restaurant scene, • Local knowledge to recommend day trips, lunch spots, hikes, and places of interest, • Prior experience with Resort Suite and Tock operating systems, • CPR Certification, • Able to stand and walk for extended periods of time (8 + hours per day, • Able to work 55+ hour work weeks, • Ability to lift and carry 30 pounds, • Ability to successfully manage a highly intense environment, • Must be authorized to work in the United States and does not require Visa Sponsorship. BENEFITS: • Competitive Salary ($90-110K+), • Relocation (Up to 6% of salary), • 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, • Competitive pay, • Bucolic setting, • EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Job DescriptionAbout the OrganizationNow is a great time to join Redhorse Corporation. We are a solution-driven company delivering data insights and technology solutions to customers with missions critical to U.S. national interests. We’re looking for thoughtful, skilled professionals who thrive as trusted partners building technology-agnostic solutions and want to apply their talents supporting customers with difficult and important mission sets. About the Role Redhorse transforms the way government uses data and technology. To support this mission, we are seeking a DevOps Engineer to serve as the engine behind the FBI’s Continuous Delivery Pipeline. In this role, you will be responsible for enhancing the Application Development Environment (ADV) and automating software deployments across multiple highly secure enclaves. Your immediate impact will be felt as you lead the cloud-agnostic migration of the "Pinnacle" backlog from Azure DevOps (ADS) to GitLab and Jira, ensuring that the Bureau's development teams can deliver mission-critical capabilities at the speed of relevance.Key Responsibilities • Architect and enhance the FBI’s Application Development Environment (ADV) to support modern software delivery., • Automate deployment processes across multiple security enclaves, ensuring consistency and reliability in classified environments., • Lead the complex, cloud-agnostic migration of project backlogs and pipelines from Azure DevOps Server (ADS) to GitLab and Jira., • Build and maintain robust CI/CD pipelines integrated with automated quality gates and security scanning tools., • Configure and manage Linux-based server environments and cluster-based computing resources to support development needs., • Collaborate with cross-functional teams to implement DevSecOps best practices and minimize deployment friction.Required Experience/Clearance, • Active U.S. Government Top Secret security clearance with SCI eligibility., • 5+ years of professional experience in DevOps or System Engineering., • 3+ years of hands-on experience operating and administering Azure DevOps Server (ADS), GitLab, and Jira., • Proven experience building enterprise-scale CI/CD pipelines with integrated security and quality gates., • Demonstrated expertise in Linux-based server configuration and management., • Experience with cluster-based computing and managing development environments across partitioned networks.Desired Experience, • Current SAFe DevOps Practitioner (SDP) certification., • Experience with automated configuration management tools (e.g., Ansible, Chef, or Puppet)., • Proven track record in release management and orchestration within a government or defense context., • Experience with cloud-agnostic tool integration and containerization strategies.

Job Description Crescent Hotels & Resorts is honored to announce an exciting opportunity for a talented Food & Beverage Supervisor for the JW Marriott Reston Station Hotel! Experience a new level of luxury at JW Marriott Reston Station, a stunning 28-story landmark that overlooks Reston Row, a lively urban hub filled with top-notch dining and entertainment options. The hotel features 247 rooms spread across 12 floors, setting a new standard for luxury accommodations in the DMV area. With the largest luxury meeting space in Northern Virginia, totaling 35,000 sq ft, it includes two ballrooms with 20-foot ceilings and plenty of natural light from floor-to-ceiling windows and a large skylight. The JW Residences occupy the remaining 16 floors. This impressive architectural gem is conveniently located along the Silver Line Metro, perfectly positioned between Dulles International and Reagan National airports, providing travelers with exceptional access to the capital region and beyond. At JW Reston Station, we craft elevated, intentional experiences in beautifully designed, mindful spaces. Our weddings blend personalized service, curated culinary offerings, and seamless coordination — all rooted in the JW standard of luxury hospitality. The Simon | A refined dining destination where modern American and Mid-Atlantic cuisine meet elevated hospitality. The Simon celebrates seasonal ingredients, coastal inspirations, and chef-driven flavors — all in a sophisticated, welcoming atmosphere. Schar Bar | Schar Bar is your spirited escape — a vibrant lounge offering bold cocktails, curated Amaro selections, and shareable plates. Whether winding down or kicking things off, it's where flavor meets finesse in every pour and plate. JW Market Café | Freshly brewed coffee, artisan pastries, and gourmet grab-and-go options — JW Market Café fuels your day with style and convenience, all from the heart of the JW Marriott. We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. We are looking for our next exceptional team member to join us on our amazing Team. We are committed to providing you with: • Generous compensation package, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Monitor servers and busperson adherence to all service standards., • Supervise service of guests, being watchful of signals from guests in need of service., • Assist manager to establish and monitor sidework duty completion., • Maintain bank to Crescent standards., • Read daily communication sheets from previous shift and prepare one for the following shift. Check floor plan for appropriate coverage., • Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up., • Abide by all State, Federal and Corporate liquor requirements pertaining to serving alcoholic beverages., • Communicate daily with restaurant manager with regard to special events, house counts, etc., • Assist restaurant manager in conducting menu classes and taste panels., • Communicate both verbally and in writing to provide clear direction to staff., • Comply with attendance rules and be available to work on a regular basis. PERFORMANCE STANDARDS Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. Our Differences Are What Make Us Great: At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Job Description 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, • Competitive pay 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 DescriptionSalary: $52,000/year Operations Manager Youth & School Programs Sticky Fingers Cooking Northern Virginia and Washington, DC Remote with occasional local school visits • Salary: $52,000 per year + performance bonus, • Healthcare Stipend: $200/month, • Job Type: Full-time, Exempt (Salaried), • Paid time off, • Flexible work schedule, • Primarily remote work environment with occasional local school visits, • Opportunity to grow with a growing education business, • Meaningful work supporting children's learning and creativity About Sticky Fingers Cooking • Sticky Fingers Cooking brings hands-on cooking adventures to children through after-school programs, camps, and special events. Our chefs teach kids to explore global cuisines while building confidence, creativity, and life skills in the kitchen., • We partner with schools across Northern Virginia and Washington DC to deliver engaging cooking programs that inspire young chefs. Position Overview • The Operations Manager is responsible for managing the operational side of our school programs, including supervising chef instructors, coordinating schedules, and ensuring programs run smoothly across partner schools., • This role requires someone who is comfortable leading a team, managing logistics, and solving operational problems quickly and effectively., • You will supervise a team of 20-30 part-time chef instructors and ensure that programs are properly staffed, supplied, and delivered at a high level of quality., • This is a full-time salaried exempt position, focused on leadership, operations management, and program coordination. Ideal Background Candidates with experience in the following roles are strongly encouraged to apply: • Camp Directors or Assistant Camp Directors, • After-School Program Managers, • School Enrichment Program Coordinators, • Youth Program Managers, • Education Program Administrators If you have experience managing instructors, counselors, teachers, or youth program staff, we would love to hear from you. Key Responsibilities Team Leadership • Manage and support a team of 2030 part-time chef instructors, • Recruit, interview, and onboard new instructors, • Build and maintain instructor schedules for before/after-school programs and camps, • Coordinate substitute instructors when needed, • Provide guidance and support to instructors to ensure program quality, • Oversee scheduling for after-school programs and camps, • Ensure all programs are fully staffed and confirmed, • Communicate weekly schedules and logistics with instructors, • Maintain inventory of cooking kits and classroom supplies, • Coordinate supply purchasing and distribution, • Track equipment issued to instructors, • Ensure instructors follow program guidelines and recipes, • Maintain consistent program standards across schools, • Support safe food handling and allergy protocols, • Assist with operational planning for seasonal camps, • Help coordinate logistics for special events and birthday parties Job Expectations The person in this role will: • Manage and support a team of 20-30 instructors, • Coordinate schedules and logistics across multiple school programs, • Respond to operational issues quickly and professionally, • Maintain strong communication with instructors and leadership Required Qualifications Applicants must meet the following requirements: • Minimum 2-3 years of experience managing a team, • Experience supervising employees or contractors, • Strong organizational and scheduling skills, • Excellent communication and problem-solving abilities, • Ability to manage multiple priorities and deadlines, • Professional and reliable work ethic Preferred Qualifications Experience in the following areas is strongly preferred: • School enrichment programs, • Camps or youth programs, • Event coordination, • Program operations or logistics management Work Schedule & Operational Coverage • This position typically works MondayFriday daytime hours (approximately 10 AM 6 PM). Because our programs run in the afternoons at partner schools, the Operations Manager is responsible for monitoring our operations hotline during program hours and responding to instructor questions or scheduling issues if they arise., • Operational hotline coverage is primarily needed between 3:00 PM 6:00 PM on weekdays, when after-school programs are running., • Abrief system check on Sundays is also expected to review any instructor messages or operational requests that may have come in over the weekend and ensure the upcoming week is properly prepared. We look forward to hearing from candidates who are passionate about leadership, organization, and creating meaningful experiences for children.

Job Description Overview History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swaths of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. Immediate opportunity for an experienced Pastry Cook looking to join a talented team at Keswick Hall and Club. Our Executive Pasty Chef brings expertise and knowledge to the team through international experience bringing to Keswick Michelin Stars experience. You will gain experience working with a talented team in our restaurant Marigold by Jean-Georges and/or other outlets. Salary: DOE Competitive compensation based on experience. In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k). Keswick offers an opportunity to grow and develop your career in an environment that provides a fulfilling workplace for employees, creates an environment for continuous learning, and embraces the ideas and diversity of others. Opportunity to work in a Jean-Georges kitchen, learning from Michelin Star chefs. Hours required: 6:00am – 2:00pm. Weekends mandatory, flexible schedule negotiable. Responsibilities Duties include but are not limited to: • Have a thorough knowledge of specifications for menu items as outlined by the Chef, • Submit production needs for following day by shift end, • Ensure handwashing stations are well stocked, • Follow recipes and standards for product preparation, • Always maintain a clean and sanitary work environment, • Prepare ingredients using food safety standards, • Cook food to order and at the temperature requested, • Check food products daily for quality and freshness, • Plate food to the standard of chef’s specification, • Complete opening and closing checklists for each shift, • Set-up workstations with mise en place to chef’s specification, • Properly store all mise en place at shift end, • Demonstrate knife skills, cooking skills and safe operation of all kitchen equipment, • Minimum of a high school diploma (or equivalent) and 0-2 years of experience. However, a combination of experience and/or education will be taken into consideration., • Good knowledge of basic cooking techniques., • Must have a positive, self-motivated and professional attitude., • Ability to work flexible shifts., • Be able to kneel, bend, and stand for extended periods., • Ability to lift 50 pounds., • Work in a hot and steamy environment.

Job DescriptionDescription: Southern Foodservice Management, a national contract food service provider, is looking to hire a Food Service Worker. You should be committed to providing the best possible dining experience for the team members at the TSA Headquarters Café located in Springfield, VA 22150. Duties and Responsibilities • Responsible for preparation work of menu items as assigned by Sous Chef and Cook IIs including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, panning, slacking, etc., • Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management., • Perform simple cooking tasks such as 1 step heating (i.e. scoop and bake cookies) as assigned by Sous Chef., • Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards., • Responsible for following and enforcing proper safety procedures to ensure a safe working environment., • Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct., • Preparation of food products should be according to the daily menu’s recipes, not to be over salted, properly cooked and garnishing all products on serving line., • Cooking of simple required meal items according to the daily menu or other required menu items., • Check temperatures for required ranges, ensuring they are properly cooked and set out products for the meal service., • Must maintain cleanliness and appearance of service line and areas during meal periods wiping up spills and maintaining a clean and neat appearance., • Clear service lines and thoroughly clean service lines and areas after meal service., • All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.Requirements: Physical Requirements • Strength: Lift up to 40lbs, • Posture: Standing 80%, Walking 20%, • Movement of objects: Frequent, • Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional, • Stooping: Frequent, • Reaching: Frequent, • Handling: Frequent, • Talking/Hearing: Frequent, • Seeing: Frequent, • Temperature Variation: Frequent

Job Description Be of Service: Join Our Culinary Team as a Line Cook at Kiln Creek At Kiln Creek, hospitality is at the heart of everything we do - and that begins in our kitchen. Our culinary team is the heartbeat of our growing resort, bringing creativity, care, and craftsmanship to every plate we serve. We're looking for a Line Cook who shares our commitment to excellence and community - someone who takes pride in their craft, works well with others, and wants to grow as we grow. As part of our culinary team, you'll work side by side with our chefs to deliver high-quality dishes that reflect both our local roots and our world-class ambitions. If you're passionate about food, teamwork, and creating memorable guest experiences, we'd love to welcome you to the team. What You'll Do • Set up and stock your line station with care, ensuring all supplies and equipment are ready for service., • Prepare ingredients for service - chopping vegetables, preparing sauces, portioning proteins, and setting up mise en place to the chef's specifications., • Cook menu items with precision and consistency, collaborating with teammates to ensure quality, timing, and presentation., • Support your team by communicating clearly and following the direction of the Executive and Sous Chefs., • Break down and clean your station after service, properly handling and storing food according to safety standards., • Assist with inventory and restocking to keep the kitchen organized and efficient., • Uphold food safety and sanitation standards to ensure a safe, clean, and professional kitchen., • 1-2 years of professional cooking experience (line, prep, or restaurant cook experience preferred)., • A passion for food, attention to detail, and pride in doing things the right way., • Strong understanding of cooking techniques, ingredients, and kitchen equipment., • The ability to stay calm, organized, and positive in a fast-paced environment., • Team-first mindset - you thrive when working together toward a shared goal., • A high school diploma or equivalent (culinary training or certifications a plus)., • The physical ability to stand or walk for up to 8 hours and lift 50+ pounds. At Kiln Creek we're building something special - a community-based golf resort with the vision and heart to become a world-class destination. Every meal we serve, every guest we welcome, and every act of service we provide moves us closer to that goal. Here, you'll find a supportive environment where you can refine your craft, learn from experienced chefs, and grow your career in hospitality. Whether your dream is to become a sous chef, executive chef, or to master a culinary specialty, you'll find mentorship, opportunity, and encouragement every step of the way. We take care of our team because our team takes care of our guests. You'll enjoy benefits that support your well-being and professional growth - from flexible scheduling and training opportunities. Join a team where your skills matter, your growth is supported, and your service helps shape the future of our resort. Salary: $17-$22/hr Apply today and take your next step in a culinary career built on purpose, pride, and community. Additional Information At Kiln Creek, we're committed to supporting our team members and creating a safe, inclusive, and high-performing workplace. While the responsibilities listed above reflect the core of this role, there may be times when you're asked to assist with other job-related tasks that help our team and our guests. We also recognize that every individual is unique, and we are dedicated to making reasonable accommodations when needed so that all team members can contribute their best. Please note that this job description is meant to guide and inform - it is not a contract or promise of permanent responsibilities. As our resort continues to grow and evolve, the needs of our team may change, and management reserves the right to adjust job duties accordingly. To maintain the highest standards of safety and professionalism, Kiln Creek is a zero-tolerance drug and alcohol facility. All candidates must successfully complete drug and alcohol testing, as well as verification of social security information, prior to employment.

Job Description Do you thrive in a fast-paced, high-standard kitchen where creativity meets consistency? Are you a natural leader who can inspire a team, maintain excellence, and step in wherever needed? The Institute for Advanced Learning and Research is seeking a Sous Chef who is as passionate about people and process as they are about food. As Sous Chef, you are the backbone of our kitchen operations. You’ll work closely with the Executive Chef, serve as a bridge between the kitchen and front-of-house teams, and ensure every plate leaving the line meets our standards for quality, presentation, and flavor. This role is ideal for a hands-on culinary professional ready to lead, mentor, and innovate. Compensation and Benefits: $50,000 - $55,000/ per year. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts and Benefit Bay. What You'll Be Doing: • Train, mentor, and develop kitchen staff with a strong focus on consistency, technique, and presentation, • Maintain exceptional standards for food quality, portion control, and plating, • Monitor line operations and ensure smooth, efficient service, • Prepare a diverse range of cuisine using skill, precision, and creativity, • Collaborate with wait staff to exceed guest expectations, • Uphold all sanitation, safety, and health regulations in a clean, organized kitchen, • Assist the Chef/Executive Chef with daily operations, planning, and execution, • Help establish procedures, schedules, and efficient workflows, • Support hiring, training, and motivating kitchen staff, • Complete required daily reports and documentation, • Stay current on culinary and industry trends and incorporate them into operations, • Culinary school graduate preferred, • 5–6 years of relevant culinary experience (or equivalent), • Strong knowledge of food preparation techniques, styles, and trends, • Proven leadership and supervisory skills, • Excellent judgment and decision-making ability, • High attention to detail with strong organizational skills, • Ability to manage priorities in a dynamic environment, • Clear, effective communication across diverse teams, • Proficiency in Microsoft Word, Excel, and Google applications At the Institute for Advanced Learning and Research, we believe food is part of the experience. You’ll work in a professional, mission-driven environment that values innovation, education, and quality—where your skills and leadership truly make an impact. Ready to lead, create, and inspire? Apply today and take the next step in your culinary career with IALR. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.

Job Description Overview Opportunity: Line Cook Prepare food items in accordance with production requirements and established guest service and sustainability standards. Your Growth Path Lead Cook – Sous Chef – Assistant to the Head Chef Your Focus • Prepare food of consistent quality following recipe cards and production and portion standards., • Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs., • Date all food containers and rotate per company standards, making sure that all perishables are kept at proper temperatures., • Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages., • Return all food items not used on the next shift to designated storage areas, being sure to cover and date all perishables., • Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per company standards., • Operate, maintain and properly clean kitchen tools and equipment., • 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., • 2 years of related experience. HHM Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Free Basic Life Insurance, • 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., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description Join our team at Vibrissa Beer - Front Royal, VA! Pay: $16-18 per hour Applicants must have flexible and weekend availability Craft Beer and Food! – Vibrissa Beer is a production brewery and kitchen in the heart of historic downtown Front Royal, VA. We have a beautiful facility and a full-service kitchen that specializes in upscale pub fare and nationally award-winning beer. Come be a member of our kitchen team! We are looking for a personable, hardworking line cook that can contribute to a positive and engaging team that is dedicated to learning and growing together . Our Line Cook should be organized, professional and uphold and reinforce the highest standards. The ultimate result is to create food that delights and thrills our customers and helps them celebrate the special moments in their lives. Qualifications: • 1-3 years or more of experience working as a line cook in a professional high volume kitchen, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed, • Adaptable to high traffic and kitchen volume, • Food Preparation: preparing food to the highest standard, ensuring that dishes are consistent and cooked to the right level., • Inventory Management: assists the chef/sous chef with inventory and food delivery when needed, • Training - helps with station training as needed, • Sanitation and Safety: ensures that the kitchen is clean and follows sanitation and safety guidelines., • Quality Control: ensures that all dishes meet the restaurant's quality standards, and that they are served correctly., • Shift Meal Discount, • Employee Discount By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description EXECUTIVE SOUS CHEF New 250-Seat Restaurant | Virginia Beach, VA | Full-Time | $75–90 K + Bonus | Relocation + Full Benefits A nationally acclaimed hospitality group is opening two high-profile, 250-seat restaurants in Virginia Beach later this year. We’re hiring an Executive Sous Chef for one of these locations (you’ll be dedicated to a single kitchen, not both) to help build the team, run service, and nail the numbers from day one. What you’ll own • Recruit, train, and schedule a 30-plus BOH crew for your assigned kitchen., • Run expo nightly; protect recipe specs, plating, timing, and sanitation., • Control food cost and labor—dialing in prep, par levels, vendor pricing, and inventory systems., • Lead tastings, pre-shift education, and seasonal menu rollouts with the Executive Chef., • Keep HACCP logs, allergy protocols, and health-inspection readiness flawless. What you bring • 2–3 years as Exec Sous or CDC in a $5 M+ scratch operation., • Comfort with high-volume line work; wood-fire or live-fuel experience is a plus., • Strong COGS/labor control and fluency with inventory platforms (R365, ChefTec, etc.)., • Calm, teach-first leadership style that motivates diverse teams. SOUS CHEF New 250-Seat Restaurant | Virginia Beach, VA | Full-Time | $60–70 K + Bonus | Medical • Dental • Vision • PTO Join the opening team for one of Virginia Beach’s most anticipated new restaurants (you’ll focus on a single venue, not both). As Sous Chef you’ll run a station crew, keep mise tight, and execute a scratch menu at serious scale. Your day-to-day • Lead the line during service—call tickets, keep plating flawless, and maintain momentum through multiple turns., • Supervise prep—protein fabrication, marinades, sauces, and pantry work—ensuring yields and specs are spot-on., • Write detailed station prep lists, train new cooks, and monitor waste vs. par., • Assist with weekly inventory; flag variances to the Exec Sous Chef., • Uphold safety, sanitation, and allergen standards without compromise. Ideal profile • 1–2 years salaried kitchen leadership in a high-volume, scratch environment., • Solid knife skills; comfortable portioning primals, seafood, and produce for a 250-seat house., • Familiar with wood-fire or high-heat cooking techniques (preferred, not required)., • Team-first mindset; thrives on coaching in the heat of service. Ready to launch a headline-worthy kitchen? Email your résumé to or apply through this posting. All inquiries remain confidential.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality 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, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • AVERAGE $14-18+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • 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 on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks.

Job Description • Looking for someone that can help with events and catering events when scheduled, • Need someone to fill in when employees call out, • Will need to work a flexible schedule (Potential to work 10-25 hours per week but not guaranteed), • Will be required to work week day and weekend events, • Will be required to travel to site locations (Up to 30 miles), • Will need to report on time, • Will need to be ready to work but have fun, • Will be required to interact with customers, • Take orders and relay to kitchen, • Exchange money and take credit card transactions, • Hand out orders, • Maintain a balanced cash drawer, • Keep stock levels up on assigned areas, • Assist with chef when needed, • Wash dishes when needed, • Willing to work in close quarters, • Willing to work in hot and cold temperaturesCompany DescriptionWe are a family owned and operated food trailer. We were established July 2021 and have been moving forward every since. The owner is a veteran of the United States Air Force in which the trailer and food is designed from. Each items is named after a military aircraft from any of the branches of the military. We serve hand-pattied burgers, hand-cut fries, grilled chicken, hot dogs, etc. and love doing it. We love to give back to veterans and their spouses as we serve the community a good hearty meal. We hope to continue to grow as time goes on. If you aren't serious about this position please don't apply. I'm looking for someone whom is serious about working with us and becoming a part of the Airstrip family.We are a family owned and operated food trailer. We were established July 2021 and have been moving forward every since. The owner is a veteran of the United States Air Force in which the trailer and food is designed from. Each items is named after a military aircraft from any of the branches of the military. We serve hand-pattied burgers, hand-cut fries, grilled chicken, hot dogs, etc. and love doing it. We love to give back to veterans and their spouses as we serve the community a good hearty meal. We hope to continue to grow as time goes on. If you aren't serious about this position please don't apply. I'm looking for someone whom is serious about working with us and becoming a part of the Airstrip family.

Job Description JOB DESCRIPTION POSITION: Line Cook FLSA: Non-exempt REPORTS TO: Chef ARE YOU PASSIONATE ABOUT FOOD? DO YOU WANT TO SHOWCASE YOUR TALENTS? DO YOU WANT TO LEARN NEW TECHNIQUES AND SKILLS? If the answer to any of those questions is YES, then Wintergreen Resort is the place for you! SUMMARY: With three different dining options at Wintergreen Resort, our culinary program offers various culinary training styles. From farm to table fine dining to pub food Wintergreen caters to all cooking styles. As an experienced cook, you will prepare high quality food for casual dining experience, including but not limited to slicing, dicing, trimming, sautéing, frying, baking, filleting, steaming, cleaning, roasting, trussing and stuffing. PRIMARY RESPONSIBILITIES: • Daily food preparation and production of meals, • Setting and maintaining food production line in accordance with current kitchen standards and practices, • Execution of allotted meals in a timely manner in keeping with kitchen standards and practices is necessary, • Work as part of the kitchen team under the direction of the Executive Chef and Sous Chef to ensure the demands of the kitchen are met, • Ensure that all guests’ needs are being met in accordance to the highest standards. MINIMUM QUALIFICATIONS: • Willingness to complete on-the-job training, • Ability to assist with daily food preparation and maintain production line standards, • Ability to follow direction from the Executive Chef and Sous Chef, • Strong teamwork skills and ability to work efficiently in a fast-paced kitchen, • Commitment to quality, consistency, and guest satisfaction, • Be able to work rotating evenings, weekends, and holidays, • This is a full-time position which includes a competitive hourly pay rate, shares in the operation's tips and is eligible for full-time benefits. PHYSICAL DEMANDS AND WORKING ENVIRONMENT:, • Standing for long periods and walking, • Climbing stairs, balancing, stooping, kneeling, crouching, bending, stretching, and twisting or reaching, • Pushing, pulling, or lifting up to 50 pounds, • Continuous repetitive motions, • Working in a hot, humid, and noisy environment, • Bending, stretching, twisting, or reaching out, • Being physically active for long periods without getting tired or out of breath, • Focusing on one source of sound and ignoring others, • Making fast, repeated movements of fingers, hands, and wrists We have many fantastic opportunities available from our spectacular, sweeping mountain slopes to our beautiful valley and lake. If this position isn’t quite what you are looking for, please visit our career page for even more open positions: Wintergreen Resort: Premier Blue Ridge Mountain Ski, Golf, Tennis, Spa and Family Vacation Resort in Virginia. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other characteristic protected by applicable law. Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills. This is not a comprehensive listing of all functions and duties performed by incumbents of this position; employees may be assigned other duties which are not listed below; reasonable accommodations will be made as required. The job description does not constitute an employment agreement and is subject to change at any time by the employer.

Job Description Panda Express - Focus Group Services LLC in Ft Eustis, VA is looking for an assistant chef to join our team. We are located on 1386 Washington Blvd Ft Eustis, VA. Our ideal candidate is self-driven, punctual, and reliable. Benefits You’ll get opportunities to gain skills that help you rise in your career, no matter where you go How we reward you: Flexible schedules Great pay and bonus Free meals while working at Panda Medical and Dental Insurance for full-time associates Associate discounts for many brands Referral bonuses Hands-on paid training to prepare you for success On-Going Career & Leadership Development Responsibilities • Set up workstations, • Cook dishes to business standards, • Follow health and safety guidelines, • Prepare ingredients for use during shift Qualifications • Proven working experience as a cook, • Familiarity with kitchen equipment and utensils, • Strong attention to detail, • Ability to listen and communicate effectively We are looking forward to reading your application. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Salary: $60,000- $62,000 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1515790 Morrison Healthcare KATHRYN MANFUSO [[req_classification]]

Job Description Overview History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. The Pastry Sous Chef works with management in supervising the kitchen in the flawless execution of all meals prepared for guests ensuring only the highest quality product and consistency is produced. Salary: DOE Responsibilities Duties include but are not limited to: • Demonstrate extensive knowledge of all pastry stations throughout the kitchen., • Oversee proper training of staff., • Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment., • Communicate with the Chef to discuss daily production, ordering and culinary operations., • Check food products daily for quality and freshness., • Monitor correct preparation of all food products., • Monitor all refrigeration and dry storage for proper handling a rotation., • Monitor incoming food product to ensure quality, freshness and integrity., • Assist in working all stations as needed to maintain smooth operation., • Work with chef in management of fiscal responsibility., • Work with the pastry team and Executive Pastry Chef in menu development., • Assist other departments as business volumes and staff levels demand., • Resolve food quality concerns immediately., • Make chef/manager aware of guest’s comments and complaints., • Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years’ culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration., • Extensive Knowledge of a large variety of pastries, desserts and an ability to develop new menu items., • Working knowledge is attained through education and work experience prior to current position., • Must have a positive, self-motivated and professional attitude., • Pleasant nature and ability to multitask., • Must be able to work all food stations., • Excellent communication skills, both written and oral., • Ability to work flexible shifts., • ServSafe Certification, • Certified in CPR, First Aid, and AED, • Be able to kneel, bend, and stand for extended periods., • Able to lift 50 pounds., • Work in a hot and steamy environment., • Must be able to withstand temperature up to 105 degrees. At this time, Keswick will not sponsor a new applicant for employment authorization for this position. Keswick offers an opportunity to grow and develop your career in an environment that provides a fulfilling workplace for employees, creates an environment for continuous learning, and embraces the ideas and diversity of others. In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k).

Job Description Grill Cook- Dining Service Assistant Full Time We are looking for outstanding, energetic and compassionate Grill Cook/Dining Service Assistants to join our team. Lake Prince Woods is a retirement community in Suffolk, VA. UCHS offers team-oriented atmosphere that rewards staff for their exceptional work performance, offers competitive pay and benefits. We are an equal opportunity employer. Under the direction of the Director of Dining Services, Assistant Director or Chef, the dining services assistant performs a variety of specialized or general functions in the Dining Services Department. Responsibilities may include but are not limited to any of the following duties and functions: II. ESSENTIAL DUTIES AND RESPONSIBILITIES: 1. Works alone or part of a team preparing the set up and serving of prepared meals for residents., 2. Provide after meal services including returning trays to clean-up areas and clearing trays., 3. Tend to and load machines that clean food services items. Hand wash items as needed., 4. Returns clean dishes, food service items and utensils to appropriate areas., 5. Clean work areas, tables, cabinets, and food prep equipment., 6. Stores food and supplies as directed., 7. Prepare and assemble food prepared for regular and modified diets as directed., 8. Knows and follows safety, fire, and sanitation standards., 9. Assist with the preparation of food such as salads and baked goods, including computing quantity of ingredients needed using appropriate techniques and safe food handling., 10. Begins meal preparation under the direction of Cook or Dining Services Manager., 11. Performs perception and color discrimination required to detect differences in appearance of food, indicating completion of cooking time, deterioration or contamination., 12. Handles inventory and stocking of food items. Pulls items needed for meal preparation., 13. Performs general cleaning of dietary/kitchen/serving areas including sweeping mopping, scrubbing, sanitizing, polishing and emptying trash., 14. Follows proper controls and documentation to comply with all regulations and surveys., 15. Performs other duties as assigned. III. GENERAL RESPONSIBILITIES: 1. Supports the Mission, Values, and Vision of United Church Homes & Services and the facility and adheres to the Corporate Compliance Code of Conduct., 2. Is knowledgeable of resident rights and ensures an atmosphere which allows for the privacy, dignity and well-being of all residents in a safe, secure environment. c. Quality Assurance and compliance with all regulatory requirements. d. Compliance with current law and policy to provide a work environment free from harassment and all illegal and discriminatory behavior. 4. Supports and participates in common teamwork: a. Cooperates and works together with all co-workers; plans and completes job duties with minimal supervisory direction, including appropriate judgment. b. Uses tactful, appropriate communications in various situations. c. Follows up as appropriate with supervisor, co-workers or residents regarding reported complaints, problems or concerns. d. Promotes positive public relations with residents, family members, and guests. e. Adheres to attendance policies, including clocking in and out for meal time, following break schedule, and seeking supervisor’s approval prior to working overtime. f. Completes requirements for in-service training, uniform and dress codes including personal hygiene, and other work duties as assigned. 5. Assist supervisor with various tasks to support department operations as directed; may also be assigned special projects. 6. Perform tasks which are supportive in nature to essential functions of the job, but which may be altered or re-designed depending on individual circumstances. III. POSITION REQUIREMENTS: A. Minimal Education: 3. Experience in long term care or health care is preferred 3.Food Handlers Card' Benefits: • 403(b) matching, • Dental insurance, • Disability insurance, • Employee assistance program, • Employee discount, • Flexible spending account, • Health insurance, • Health savings account, • Life insurance, • Paid time off, • Referral program, • Tuition reimbursement, • Vision insurance

Job Description Job Purpose The Community Cook assists in preparing meals in a safe and appetizing manner in compliance with dietary standards and food-related Community policies and procedures. Company Overview True Connection Communities (TCC) is a rapidly growing Senior Housing platform focused on the Active Adult and Independent Living segments of the business. At TCC, every day is an opportunity at our Senior Living Community for all our team members to make lasting connections with each other, residents, and resident’s families in a profound and personal way. At True Connection Communities, you’ll find opportunities to impact lives whether you have direct contact with residents, or support or lead someone who does. For more information on True Connection Communities visit . Benefit of working for us based on eligibility • Medical/Dental/Vision Insurance, Health Savings Account (HSA) & Flexible Spending Account (FSA), • Paid Parental Leave, Short-term & Long-term Disability, • Industry-leading PTO, • Paid Holidays, • 401k program; Including match, • Tuition reimbursement, • Staff development courses & free online training courses, • Paid training, • Bonus programs, • Employee Assistance Program (EAP), • Employee/Resident Referral Bonuses Duties and Responsibilities • Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature., • Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served., • Bakes breads, rolls, and pastries., • Portions and serves food to residents, guests and team members., • Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces., • Inventories supplies and equipment., • Determines, or assists in determining meals and menus., • Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece., • Performs other duties as assigned. Qualifications • Proven cooking experience, including experience as a line chef, restaurant cook or prep cook, • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Basic understanding of food handling techniques, preparation, and cooking procedures., • Must be able to work quickly and efficiently., • Must be able to work well as part of a team., • Must be able to work well under pressure., • Ability to maintain personal cleanliness., • Culinary school diploma preferred. Working Conditions This position works in a fast-paced kitchen with exposure to heat, flames, cold temperatures, slippery floors and sharp cooking tools. The Cook may work in close contact with others. The Cook must comply with food safety regulations, which include appropriate clothing and protective gear such as hairnets, masks, disposable gloves and slip-resistant shoes. True Connection Communities is an Equal Employment Opportunity Employer M/F/D/V. We are committed to equal employment opportunity to all qualified persons, without regard to race, color, religion, creed, ancestry, national origin, age, gender, gender identity or expression, marital status, disability, or other protected status, as established by Federal or State laws. True Connection Communities complies with the Americans with Disabilities Act (ADA), to provide reasonable accommodations for persons with disabilities. True Connection Communities is a Drug-Free/Smoke-Free Workplace. 5:00am-2:00pm

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Competitive salary, • Free food & snacks, • Health insurance, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job Description Do you love Caribbean cuisines? Are you looking to work in a restaurant that allows schedule flexibility and growth opportunities? We’ll look no further; Charles’ Kitchen is looking for reliable individuals to join their expanding team as a Cashier/Host. Job Details: • Starts at $12.00 per hour, • Restaurant closed on Sundays and Mondays, • Full-time and part-time available, • One free meal on each worked shift This position is responsible for ensuring all guests feel welcome, appreciated, and enjoy their dining experience. Core responsibilities include (but are not limited to): • Greeting guest in a friendly manner. Monitors guests needs and the workflow of the restaurant orders and seating., • Conveys the appropriate and available menu items., • Performs restroom checks, answers phone, keeps seating areas clean of debris, and keeping the general work area stocked and cleaned., • Practices safe food and beverage handling and always clean up and must be able to communicate and interact with guests, handle crowds and put guests at ease., • Shows guests they care and ask them about their dining experience. Effectively handle guest complaints and involve manager at appropriate time., • Take customer food orders and convey to chef for accurate order fulfillment., • Handles cash and credit transactions; accurately accounts for all receivables including cash, credit cards, and gift cards., • Assist in marketing, promotional services and situational selling, such as communicating new promotions, products or marketing information to guest., • Clears, sanitizes and sets tables as needed., • Manages customer lines by working with managers to quote accurate wait times., • Handles customer complaints with tact and professionalism, turning dissatisfied guests into raving fans., • Excellent customer service skills and experience., • Ability to identify and resolve issues as they arise., • Detail oriented with the ability to multi-task., • A certain degree of creativity and latitude is required., • Must have ability to accurately handle money, make change, process credit card transactions, and have strong menu knowledge., • Computer skills (POS system)., • Great communication and interpersonal skills., • 0-2 years related experience., • Strong knowledge of commonly used concepts, practices, and procedures in a restaurant., • Relies on experience and judgment to plan and accomplish tasks., • Must successfully complete a criminal history background check., • Must be legally authorized to work in the United States., • Must have reliable transportation to and from work. The physical demands described here are representative of those that must be regularly met by an employee to successfully perform the essential functions of this job. This list is not designed to contain a comprehensive listing of activities and the employer reserves the right to change or assign other duties to this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the employee will regularly be required to: • Stand and walk for long periods of time., • Push, lift, carry and transfer up to 25 pounds., • Reach with hands., • Use hands to finger, handle, or feel objects, tools, or controls., • Bend and stoop., • Verbally communicate with others., • Able to read and write clearly., • Able to freely access all areas of restaurant including stocking, seating, and register areas. Interested candidates, please apply online.

Job Description All American Fare Restaurant looking to expand its culinary team with a Sous Chef.

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

Job DescriptionDescription: Job Summary: The Sous Chef is a managerial role responsible for the smooth day-to-day operation of the kitchen, working closely with both the Executive Sous Chef and the kitchen team. As a key manager, the Sous Chef ensures that food preparation meets high standards, supervises junior kitchen staff, manages labor, schedules, and supports menu planning and food costing. Key Responsibilities: • Assist in daily kitchen operations and food preparation., • Supervise kitchen stations and ensure food quality., • Contribute to menu development and planning., • Oversee labor management, including developing and maintaining staff schedules., • Monitor kitchen inventory and stock control., • Train junior kitchen staff and foster a collaborative team environment., • Ensure compliance with food safety and hygiene regulations., • Follow the directives and guidance provided by the Executive Sous Chef and Executive Chef to ensure smooth kitchen operations. Requirements: • 3-5 years of culinary experience, with 1-2 years in a supervisory or managerial role., • Strong understanding of various cooking techniques and kitchen operations., • Experience in labor management and staff scheduling., • Leadership skills and the ability to manage staff effectively.

Job Description Since 1978 The Inn at Little Washington, located at the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join in out growing team of exceptional people. On-the-job training, advancement potential, flexible schedules, amazing benefits, and competitive pay. Your next career awaits. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: • Health, vision and dental insurance (full time employees), • Paid time off (Full time employees), • 401(k) retirement plan with match, • On-the-job training, • Employee education allowance, • Advancement potential, • Flexible schedules, • Employee appreciation events, • Complimentary uniforms, • Delicious “family” meals daily prepared by the chefs, • Referral bonuses SUMMARY position is responsible for daily prep and execution of service on their assigned station. A Pastry Chef de Partie III is expected to work under the guidance of a Pastry CDP 1 and 2 and follow all the procedures and tasks given by the lead 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 Pastry Chef de Partie III is expected to have 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 Patty O’s Bakery brigade and individuals should have a strong desire to learn and grow within the kitchen environment. ESSENTIAL FUNCTIONS. 1. Plan, prepare, set-up and provide consistent and organized quality service in all areas of pastry production including an emphasis on plating in accordance with standards., 2. Strictly adhere to recipes and standards for product preparation and plating, 3. Demonstrate competent knife skills, basic pastry techniques & knowledge, measuring ingredients, mixing methods, and safe operation of all kitchen equipment., 4. Other related assignments as necessary.. QUALIFICATIONS Required 1. General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position., 2. Associate’s degree in culinary arts., 3. A positive attitude., 4. Servsafe certification within six months of full time employment., 5. Minimum of 1-2 years professional experience cooking, preferably in a fast paced, high volume environment. Desirable 1. Ability to work quickly and cleanly throughout a shift and meet all deadlines., 2. Strong communication skills and practices, 3. Ability to problem solve and react quickly to any issues which arise during a shift., 4. Bi-lingual in Spanish and English. SKILLS 1. Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service., 2. Strong communication skills and practice., 3. Basic knowledge in product identification and use, international cuisine, and technique, 4. Self-motivated; ability to excel under pressure., 5. Ability to consistently prepare and or plate food as directed. PHYSICAL DEMANDS 1. Ability to lift 50 lbs., 2. Ability to stand for long periods of time (8-10 hours consistently)., 3. Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold., 4. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours). The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws

Job DescriptionAre you passionate about food and providing consumers with an unforgettable dining experience? If so, we have an exciting opportunity at our busy restaurant to be our next line cook. We require an experienced cook who is familiar with a wide range of cooking techniques, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. You must ensure that every order is cooked properly according to our standard recipes and that it fully satisfies our guests' demands and requests. Our ideal candidate has outstanding time management skills as well as a team-first mindset to effectively assist other kitchen personnel and keep our operation running smoothly and efficiently. Apply today if this sounds like a fantastic opportunity to advance your culinary career!Compensation: 14 - 17 hourly Responsibilities: • Recognize and adhere to quality requirements for meats, vegetables, fruits, and dairy products, as well as correct storage and waste management, • Assemble a system of food stations and fill them with everything they need for the shift, • Maintain work stations, including all countertops, utensils, equipment, and refrigeration in a clean and sanitary condition per health and safety regulations, • Interact with visitors, vendors, and associates while maintaining a professional and positive attitude, • Prepare food orders on the line by cooking items to order, grilling, broiling, sauteing and meet all presentation guidelines and follow standard recipesQualifications:, • Possesses a strong work ethic and have high attention to detail, • Excellent communication and interpersonal skills for working with customers and other team members, • Previous experience working in food service is preferred, • Candidates need a strong understanding of compliance with kitchen safety and food storage requirements, • Educational requirements include a high school diploma or equivalent GED certificateAbout Company BonChon believes in People and Sharing the Joy! Want to work at a place that believes, "When you succeed, we succeed"? You've come to the right place. From a flexible work schedule to comprehensive training, BonChon delivers on all of the things that matter to you and then some.

Job Description 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 About you: • You were that kid who always wanted to help mom in the kitchen., • You have a natural appreciation for not only how things taste but how they look., • Producing beautifully prepared dishes brings you joy., • You are a team player with responsible approaches to work., • You believe that being on time means being five minutes early., • You appreciate a clean workspace and seek out opportunities to "leave it better than you found it.", • You pride yourself on finishing tasks quickly and efficiently., • Help our Chef prepare dishes and meals in our scratch kitchen by washing, chopping, cutting, weighing, and mixing ingredients and garnishing finished dishes., • Clean, set up, and break down kitchen equipment, appliances, and work areas to ensure cleanliness and functionality., • Cover, label, and date all food products, and follow all food safety rules for proper storage., • Most of your time will be spent in our catering kitchen but there will be occasional events we will need your on-site to plate food and work action stations (carving, sandwiches, etc.), • Wash pots, pans, dishes, utensils, and other cooking equipment, as needed., • Work in accordance with food safety and safety guidelines., • Basic knowledge of kitchen terminology, • 2+ years kitchen experience, • Previous catering cooking experience is a plus, • Neat and professional appearance, • Be able to lift up to 50 pounds, • For full-time, able to work 40-50 hours on weekdays and weekends, • $18-$20/hr depending on experience, • Company paid Holidays, Vacation time, & Floating Holidays, • Medical, Dental, and Vision insurance plans available, • 401(K) retirement plan and company match after 1 year of employment, • Company paid Life Insurance and Short-Term Disability, • Employee Assistance Program (EAP), • Gym Membership Discounts, • Free Employee Shift Meal, • Discounts at all Trolley House Hospitality companies including catering services and vending items in our warehouse

Job DescriptionWith over 59 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 Resident Chef, Interim at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.Operations & Compliance· Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations.· 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.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 5 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· 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 retrieve and replenish merchandise from stockroom or sales floor.· 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.· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· 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.· Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.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 DescriptionDescription: Birdwood Mansion is seeking a talented and dedicated Sous Chef to join our culinary team. This is an exciting opportunity for a passionate culinary professional to contribute to a prestigious establishment known for its exceptional service and exquisite dining experiences. If you thrive in a fast-paced environment and have a commitment to culinary excellence, we invite you to become part of our esteemed team. Key Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations and ensuring high standards of food quality and presentation, • Prepare and cook a variety of dishes according to established recipes and standards, • Supervise and mentor kitchen staff, fostering a collaborative and efficient work environment, • Maintain cleanliness, organization, and safety standards in the kitchen, • Manage inventory, order supplies, and control food costs, • Ensure compliance with health and safety regulations at all times, • Contribute to menu development and seasonal offerings At Birdwood Mansion, we pride ourselves on our rich history, elegant ambiance, and commitment to exceptional guest experiences. Join our team and grow your career in a supportive environment that values innovation, professionalism, and dedication to excellence. Requirements: • Proven experience as a Sous Chef or similar role in a reputable establishment, • Strong knowledge of culinary techniques, food safety, and sanitation standards, • Excellent leadership and communication skills, • Ability to work efficiently under pressure and manage multiple tasks, • Creativity and passion for culinary arts, • Flexibility to work evenings, weekends, and holidays as required, • Culinary degree or relevant certification preferred