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Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Lead Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and plating food items in Eataly’s exciting, high-volume, open kitchens while overseeing other line cooks. Reports to the Sous Chef Manager and Chef de Cuisine. • Oversees other line cooks and ensures performance standards during service, • Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés, • Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing, • Plates menu items along with appropriate garnish, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Performs other duties as required or assigned Qualifications • 2+ years in a food preparation position, • Excellent communication skills, • Degree from a culinary arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Good knife skills and finger dexterity to use small tools and utensils adeptly Hourly Compensation: $22 - $24 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description At Eataly, this position is referred to as a Sous Chef Lead. A Lead in our Central Kitchen transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and packaging food items in Eataly’s exciting, high-volume production kitchen to be used at various Eataly restaurants and outlets. The Lead Cook assists in overseeing other prep cooks and daily task lists. Reports to the Sous Chef Manager. • Oversees other prep cooks and ensures performance standards, • Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés, • Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing, • Packages items along with appropriate garnish, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Performs other duties as required or assigned Qualifications • 2+ years of experience in a production kitchen, • Previous experience working in a leadership role is an asset, • Excellent communication skills, • Bachelor’s Degree or degree from post-secondary culinary arts program preferred Job requirements • Availability to work onsite with a flexible schedule including evenings, weekends and holidays, • Ability to lift up to 50 pounds and exert well-paced mobility, • Ability to spend up to 8 hours standing or walking in a kitchen and restaurant environment, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Hourly Compensation: $21 - $23 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Aramark Healthcare+ is seeking an experienced Executive Chef to lead culinary operations at Houston Methodist Willowbrook Hospital in Houston, Texas. This key leadership role oversees a team of approximately 40+ culinary employees, including cooks and utility staff, while ensuring excellence in food quality, production, presentation, safety, and service across patient dining, retail, catering, and hospitality operations. The Executive Chef is responsible for leading daily culinary operations, managing food and labor costs, overseeing purchasing and inventory controls, and driving a culture of employee engagement and accountability. This leader will partner closely with hospital and Aramark leadership to deliver exceptional experiences for patients, visitors, and staff while maintaining compliance with all food safety, regulatory, and operational standards. The ideal candidate is a collaborative, hands-on leader who can build strong relationships with team members, recognize and develop talent, and balance operational excellence with a positive workplace culture • Lead and manage all culinary operations for a 386-bed acute care hospital serving patient dining, retail locations, café operations, Starbucks, catering, and hospitality services., • Provide leadership, coaching, and development for chef managers and culinary team members., • Ensure excellence in food quality, production, presentation, and customer service., • Manage food and labor costs, purchasing, inventory, and waste-reduction initiatives to achieve operational and financial goals., • Oversee menu planning, production standards, and recipe compliance to drive consistency and efficiency., • Lead catering operations, including executive meetings, physician events, and special functions., • Ensure compliance with food safety, sanitation, regulatory, and Aramark standards., • Partner with hospital leadership to continuously enhance patient, guest, and retail dining experiences., • Foster a culture of employee engagement, accountability, and continuous improvement., • Support recruiting, onboarding, training, and retention efforts to build a high-performing culinary team. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.- • Progressive culinary leadership experience in healthcare, hospitality, restaurants, contract foodservice, or other high-volume dining environments, with success leading teams and culinary operations., • Experience leading, coaching, and developing hourly culinary team members in a fast-paced operation., • Strong knowledge of food production, menu development, purchasing, inventory management, and cost controls., • Proven ability to manage food and labor budgets while maintaining high standards for food quality, presentation, and customer service., • Experience executing catering and special events with strong attention to quality and presentation., • Knowledge of food safety, sanitation, and regulatory compliance standards., • Strong leadership, communication, and employee engagement skills with the ability to build positive relationships and motivate teams., • Experience with forecasting, purchasing, inventory management, and foodservice management systems., • Associate degree in Culinary Arts, Hospitality Management, or a related field preferred; equivalent professional experience will also be considered. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

\n AMN Healthcare Allied is seeking a travel Nuclear Medicine Technologist for a travel job in Houston, Texas. Job Description & Requirements\n \n • Specialty: Nuclear Medicine Technologist\n, • Discipline: Allied Health Professional\n, • Duration: 13 weeks\n, • 40 hours per week\n, • Shift: 8 hours, days\n, • Employment Type: Travel\n \n Job Description & Requirements \n Nuclear Medicine Technologist - (Nuclear Med Tech) \n StartDate: ASAP Available Shifts: 8 D Pay Rate: $2601.00 - $2680.00 \n Travel Nuclear Medicine Technologist jobs in Houston, TX let you perform diagnostic imaging procedures using radioactive materials to help physicians diagnose and treat patients. You will operate nuclear medicine equipment, prepare and administer radiopharmaceuticals, and ensure patient safety throughout each procedure. Houston offers affordable living, a diverse culinary scene, thriving arts and music communities, and plenty of outdoor activities, making it an exciting place to work and explore. Required qualifications include an active Texas nuclear medicine technologist license and recent experience in nuclear medicine. Recommended certifications are NMTCB and BCLS. With AMN Healthcare, you receive excellent compensation, exclusive discounts, dedicated recruiters, and support from the AMN Passport app, all backed by the high ethical standards of a publicly traded company. Apply now to join this Travel Nuclear Medicine Technologist assignment in Houston, TX. \n Required Qualifications \n Nuclear Medicine Technologist, Nuclear Medicine \n Experience: 1 year \n Licenses: NMT-TX(Copy needed) \n Certifications: CERT-ARRT- N(Copy needed); BLS(Copy needed) \n SSN Required \n DOB Required \n Work History: Should not be more than 90 days of gap in last 1 year Facility Location \n From rodeos and performing arts to space exploration and medical research, Houston is a city with a uniquely vibrant style and flair. This truly Texas-size city is the ideal destination for traveling health care professionals looking to broaden their skills at highly respected facilities, while enjoying the city’s cosmopolitan flair, renowned arts scene and wide open spaces. Job Benefits \n Allied travel assignments are typically for 13 weeks and offer generous packages that include: \n \n • Competitive pay rates\n, • Medical, Dental, Vision\n, • 401(k) and Flex Spending\n, • Life Insurance\n, • Accident and Short-term Disability Coverage\n, • Free Continuing Education\n, • Competitive Housing Deal\n, • Refer a friend and earn extra cash!\n \n \n About the Company\n \n At AMN Healthcare, we strive to be recognized as the most trusted, innovative, and influential force in helping healthcare organizations provide quality patient care that continually evolves to make healthcare more human, more effective, and more achievable. \n \n \n Nuclear medicine technologist, nuclear medicine tech, nuclear medicine, radiopharmaceuticals, NMT, positron emission tomography, positron emission, PET, hospital, allied, allied health\n \n AMN Healthcare Allied Job ID #3587022. Pay package is based on 8 hour shifts and 40 hours per week (subject to confirmation) with tax-free stipend amount to be determined. Posted job title: Nuclear Medicine Technologist - (Nuclear Med Tech) About AMN Healthcare Allied\n \n AMN Healthcare is a leading force in the healthcare industry, committed to being the most trusted, innovative, and influential partner for healthcare organizations. With a focus on providing quality patient care, AMN Healthcare offers holistic solutions that reduce costs, streamline processes, and improve efficiencies. The company boasts over 30 years of experience and takes pride in staffing leading healthcare facilities with the nation's best travelers. As an industry leader, AMN Healthcare offers a diverse team dedicated to supporting healthcare workers and facilities, ensuring a personalized and supportive experience for both clients and candidates. \n \n Visit https://www.vivian.com/agencies/amn-healthcare-allied/ for more information. \n Benefits\n \n • Company provided housing options\n, • Medical benefits\n, • Dental benefits\n, • Continuing Education\n \n

\n AMN Healthcare Allied is seeking a travel Mammography Technologist for a travel job in Houston, Texas. Job Description & Requirements\n \n • Specialty: Mammography Technologist\n, • Discipline: Allied Health Professional\n, • Start Date: 11/09/2026\n, • Duration: 13 weeks\n, • 40 hours per week\n, • Shift: 8 hours, days\n, • Employment Type: Travel\n \n Job Description & Requirements \n Mammography Tech - (Mam - Mammo Tech) \n StartDate: 11/9/2026 Available Shifts: 8 D Pay Rate: $2395.00 - $2468.00 \n Mammo Tech jobs in Houston, Texas let you perform mammography procedures to support early detection and diagnosis of breast diseases. You will position patients, operate digital mammography equipment, and ensure image quality while following safety protocols. Required qualifications include completion of an accredited Radiologic Technology program, current ARRT certification in Radiography and Mammography, and a valid Texas license. Experience in mammography and strong patient care skills are recommended. Houston, Texas offers a vibrant culinary scene, thriving arts and music community, professional sports teams, and plenty of outdoor activities including parks and coastal attractions. AMN Healthcare provides excellent compensation, exclusive discounts and perks, dedicated recruiters, clinical support, and the AMN Passport app for 24/7 career management. Apply now to join this Travel Mammo Tech assignment in Houston, Texas. \n Required Qualifications \n Mammography Technologist, Mammography \n Experience: 2 years \n Licenses: MAMMO-TX \n Certifications: M-ARRT(Copy Needed); BLS-AHA(Copy Needed) \n SSN Required \n DOB Required \n References: 1 Reference in the last 24 months Facility Location \n From rodeos and performing arts to space exploration and medical research, Houston is a city with a uniquely vibrant style and flair. This truly Texas-size city is the ideal destination for traveling health care professionals looking to broaden their skills at highly respected facilities, while enjoying the city’s cosmopolitan flair, renowned arts scene and wide open spaces. Job Benefits \n Allied travel assignments are typically for 13 weeks and offer generous packages that include: \n \n • Competitive pay rates\n, • Medical, Dental, Vision\n, • 401(k) and Flex Spending\n, • Life Insurance\n, • Accident and Short-term Disability Coverage\n, • Free Continuing Education\n, • Competitive Housing Deal\n, • Refer a friend and earn extra cash!\n \n \n About the Company\n \n At AMN Healthcare, we strive to be recognized as the most trusted, innovative, and influential force in helping healthcare organizations provide quality patient care that continually evolves to make healthcare more human, more effective, and more achievable. \n \n \n mammography technician, mammography tech, mammogram technician, mammogram tech, mammography, mammographer, breast care, mammogram, allied health, allied\n \n AMN Healthcare Allied Job ID #3615564. Pay package is based on 8 hour shifts and 40 hours per week (subject to confirmation) with tax-free stipend amount to be determined. Posted job title: Mammography Tech - (Mam - Mammo Tech) About AMN Healthcare Allied\n \n AMN Healthcare is a leading force in the healthcare industry, committed to being the most trusted, innovative, and influential partner for healthcare organizations. With a focus on providing quality patient care, AMN Healthcare offers holistic solutions that reduce costs, streamline processes, and improve efficiencies. The company boasts over 30 years of experience and takes pride in staffing leading healthcare facilities with the nation's best travelers. As an industry leader, AMN Healthcare offers a diverse team dedicated to supporting healthcare workers and facilities, ensuring a personalized and supportive experience for both clients and candidates. \n \n Visit https://www.vivian.com/agencies/amn-healthcare-allied/ for more information. \n Benefits\n \n • Company provided housing options\n, • Medical benefits\n, • Dental benefits\n, • Continuing Education\n \n

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description Pastry Chef The Pastry Chef oversees the production of all pastries for an Eataly, including: Italian pasticcini, cakes, desserts, cookies, candies and other dolci. Reports directly to the Executive Chef and reports functionally to the Head of Pastry; manages a pastry team of about 10 employees. • Directs and participates in the production of all pastry items for Eataly’s counters and restaurants, • Manages the pastry team: hires; schedules; submits payroll; provides feedback and motivation; trains on Italian pastry production, principles and practices; coaches and counsels; handles terminations, • Verifies all foods prepared meet quality standards in terms of portion size, flavor, texture and consistency, • Produces decorative centerpieces and special orders, • Orders and requisitions all supplies for the pastry shop, • Communicates with the Executive Chef and Pastry Quality Head on new recipes, • Maintains a clean and sanitary food production area according to Department of Health standards, • Performs other duties as required or assignedQualifications, • 6+ years of experience in a high-volume pastry preparation position, • Knowledge of Italian pastries and techniques, • Outstanding communication and leadership skills, • Intermediate computer skills, • Degree from a post-secondary culinary/pastry arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Salary Range: $70,000 - $80,000 annually Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description Master's degree in education field with 18 credit hours in related field (Communication) or 8 years of work experience teaching core college courses (Communication). Responsible for providing high-quality academic instruction to students through well prepared classes, relevant assignments, clear documentation of student progress, and support of academic success of students. You will be instructing students that will be entering the hospitality industry after graduation. If you have experience in the hospitality industry or the core courses offered in college you are encouraged to apply. • Hospitality instruction experience highly preferred (Wine Fundamentals, Sommelier, Hospitality Management, etc.), • Demonstrate a thorough and accurate knowledge of course., • Connect subject matter to “real life” experiences in Hospitality industry., • Learn and use technology to enhance teaching and the educational experience when appropriate., • Create course syllabus, • Adhere to the learning objectives outlined in course syllabi., • Develop and explain methods that fairly measure student progress toward course objectives., • Evaluate student performance fairly, objectively, and consistently. Return student work promptly to promote maximum learning., • Adhere to the deadline schedule set by the Academics Department,, • Participate in the marketing recruitment and retention of students, faculty, and staff., • Modify, where appropriate, instructional methods and strategies to meet diverse students’ needs., • This is a contract position. \nCompany Description The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals. CULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals.\n\nCULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor

Job Description With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Seasonal Chef Instructor at Sur La Table, you are the in-store expert and advocate for the culinary arts, with a specialty in savory cooking, pastry and baking, or both. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor plays a key role in inspiring a love for cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging culinary instruction. Key Responsibilities Customer Experience & Brand Representation • Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty., • Deliver exceptional in-store culinary experiences through savory, pastry, and baking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality., • Communicate technical cooking concepts, savory techniques, and pastry skills in a clear, encouraging, and approachable manner., • Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance • Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class., • Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates., • Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support • Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations., • Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations., • Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance • Ensure compliance with food safety standards, local health codes, and sanitation regulations., • Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment., • Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses., • May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions., • Ensure store safety and cleanliness, addressing any maintenance needs promptly., • Adhere to applicable wage and hour laws. Accurately record time worked according to SLT Policy., • Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements • Ability to communicate verbally and work cooperatively with associates and customers., • Ability to remain standing for up to 4 hours at a time., • Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor., • The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose., • Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment., • Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques., • Ability to lift and/or move merchandise weighing up to 50 lbs., • Ability to ascend/descend ladders to retrieve and/or move merchandise., • Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work., • Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs., • Regular and predictable attendance with the flexibility to adjust class assignments based on demand., • Ability to work in a variable kitchen environment including but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience • Must be 21 years of age or older at the time of employment., • A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education., • Demonstrated proficiency in savory cooking, pastry and baking, or both., • 1-2 years of kitchen operations experience., • Valid Food Manager Certification., • Excellent communication, problem-solving, and decision-making abilities., • Passion for community engagement and providing exceptional customer experiences., • Proficiency in Microsoft Office Suite.Associate Perks Perks Include: 401K after 90 days; must be 21 years of age Employee Discount 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 WACandidates@cscshared.com. 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 hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Adjunct Instructor - Core Classes Culinary Institute Lenotre (CIL) is in search of adjunct faculty to teach Spanish for core college courses. The faculty will be responsible for providing high-quality academic instruction to students through well-prepared classes, relevant assignments, clear documentation of student progress, and support of the students’ academic success. The faculty will be instructing students entering the Hospitality Industry after graduation. If you have experience in the hospitality industry or the core courses offered in college you are encouraged to apply. Minimum Requirements: · Master’s degree with a minimum of 15 semester credit hours in the subject area taught. · Three years of teaching experience in Higher Education. Essential Duties: · Demonstrate a thorough and accurate knowledge of the course. · Connect subject matter to “real life” experiences in the Hospitality Industry. · Learn and use technology to enhance teaching and the educational experience when appropriate. · Create course syllabus · Adhere to the learning objectives outlined in course syllabi. · Develop and explain methods that fairly measure student progress toward course objectives. · Evaluate student performance fairly, objectively, and consistently. Return student work promptly to promote maximum learning. · Adhere to the deadline schedule set by the Academics Department, · Make every reasonable effort to attend scheduled staff meetings. · Behave appropriately in dealing with students and staff to maintain a scholarly and professional atmosphere. Additional Information: Open positions: Contract Job Types: Part-time, Contract Pay: Beginning at $40.00 per hour Shifts: Day and evening classes Unofficial transcript required with resume to begin the application process Job Types: Full-time, Part-time, Contract Salary: From $40.00 per hour \nCompany Description The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals. CULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals.\n\nCULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Head Chef directs the culinary team’s daily activities in accordance with Eataly’s policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. Reports directly the Store Director and functionally to the Area Executive Chef. Oversees the Back of House team of the store. • Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations, • Collaborates closely with the Area Executive Chef and the store team to plan and execute seasonal menus in the restaurants, • Partners interdepartmentally with the store senior leadership team and with corporate to executive initiatives, plan special events and share information, • Ensures that the Back of House team consistently and meticulously updates virtual menus to manage the difference between theoretical and actual margin, • Combines financial acumen and attention to operational details, creating an environment that emphasizes the importance of striving for excellence; where the team is proud of our brand, high standards and appearance, • Observes food production and samples food to ensure compliance with recipes and standards, • Reviews financial information, such as sales costs and labor, to ensure efficient operations, • Manages inventory and procurement: estimates needs, places orders, receives and checks deliveries, • Informs front of house personnel of menu changes, specials and shortages, • Documents, investigates, escalates and resolves all employee and guest incidents, • Performs other duties as required or assigned Qualifications Qualifications • 6+ years of chef experience, including 3+ years of management experience, • Strong understanding of Italian cuisine, • Excellent communication, leadership, motivational and team-building skills, • Knowledge of kitchen equipment and procedures, safety and sanitation regulations, • Advanced computer skills, • Bachelor’s Degree or degree from a post-secondary culinary arts training program highly preferred Compensation: This position pays a base salary of $90,000 - $100,000 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description Under the general supervision and direction of the Director of Education and Program Chair of the Culinary/Hospitality Department, the Adjunct Instructor, Culinary/Hospitality, is responsible for teaching various Culinary/Hospitality courses in the classroom or in a lab environment. Teaching assignments for this position include but are not limited to Human Resources Management, Hospitality Marketing and sales, Menu Management, Restaurant Operation, and Management, Nutrition for Food Service Professionals, Dining Room Operations, and Beverage Management. This position is also responsible for implementing teaching strategies, monitoring, and evaluating student progress and keeping accurate records. Minimum Qualifications • Baccalaureate degree in a Culinary/Hospitality Program., • Three (3) years of current experience in the food service industry. Desired Qualifications • Five (5) years of current experience in the food service industry., • Teaching experience., • Experience in a full-service restaurant, Garde manager, pastry, baking, catering, and banquets., • Bachelor’s degree in hospitality, Restaurant Management, or Culinary Arts., • Certifiable as Culinary Educator and certifiable at the Sous Chef level or above Responsibilities • Attend a weekly feedback meeting with the assigned EU administrator (Dean of Academic Affairs, Academic Advisor, or Program Director) to review student and classroom issues., • Maintain accurate attendance (daily and weekly), • Make phone calls to students who have been absent., • Review and administer pre- and post-testing in all appropriate courses., • Administer required surveys and assessments in all appropriate courses., • Notify the registrar of changes in the roster., • Prevent “do not admit” students from entering class until cleared., • Maintain an accurate and fair grading scheme for each student., • Adhere to all University policies, rules, and regulations., • Maintain formal, neat, legible, accurate, and organized course syllabi., • Update attendance daily and grades weekly; ensure any physical student records of attendance and grades remain on campus in the designated area, • Conduct class according to scheduled times., • Prevent excessive breaks., • Avoid dismissing classes early., • Arrive at the University 20 minutes before the start of class fully prepared for each session., • Be available to students 15 minutes prior to the beginning of the class session for questions and advising., • Submit grades no later than Monday 5 pm EST following the end of each term., • Ensure that students adhere to University Policy, • Attend, if possible, graduation ceremonies, • Maintain classrooms in a clean and orderly manner., • Motivate, encourage, and assist students with academic issues and class attendance., • Maintain current and accurate information related to the subjects taught, • Complete annual professional development plans, • Tutor students as necessary, • Abide by all State, Federal, and/or University laws and rules pertaining to safety, health, and conduct. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. WORK ENVIRONMENT: The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. \nCompany Description The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals. CULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals.\n\nCULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor

Job Description We are seeking a Kitchen Assistant (Lemond Kitchen) to join our team! You will thrive in a comfortable environment and dedicate time to expanding our clientele base. Responsibilities: • Assist with day-to-day culinary operations, • Assist with events and interact with clients, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications: • Previous experience in culinary arts, cooking, or other related fields, • Ability to follow recipes, • Passion for food and cooking techniques, • Ability to follow instructions and work with others, • Must have a valid drivers license and a clean driving record, • Comfortable driving company van, • Available on evenings and weekends\nCompany Description Lemond Kitchen is a full-service catering company in the Houston area. We have been in business for 25 years and are known for great food and great service. Lemond Kitchen is a full-service catering company in the Houston area. We have been in business for 25 years and are known for great food and great service.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Sous Chef supervises and coordinates the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. Reports to the Chef de Cuisine and manages the kitchen staff. • Supervises and coordinates activities related to food preparation, kitchen and storage areas, • Participates in menu planning and actively manages food production, • Trains and works alongside cooks to ensure quality, speed, safety and health standards are consistently met, • Informs front of house personnel of menu changes, specials and shortages, • Requisitions and apportions food items and utilizes food surpluses to control food costs, • Assists with scheduling and payroll processing as requested, • Documents, investigates, escalates and resolves employee or guest incidents, • Performs other duties as required or assignedQualifications, • 3+ years of back of house experience, including 1+ years of management experience, • Good communication skills, • Excellent knife skills and finger dexterity to use small tools and utensils adeptly, • Advanced computer skills, • Bachelor’s Degree or degree from post-secondary culinary arts program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Annual Salary: $60,000 - $65,000 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description We are seeking an enthusiastic and capable Chef De Cuisine to join our exceptional team of service leaders! As the Chef de Cuisine, you will be the face of the kitchen operations, working closely with the Executive Chef to uphold the brand standards. This role demands a blend of culinary expertise, relative financial knowledge, and robust leadership skills to manage a diverse team, ensuring excellence in every aspect of the kitchen operations. Responsibilities: • Serve as a kitchen leader, overseeing aspects of kitchen management, culinary brand, and team supervision., • Collaborate closely with the Executive Chef to align the kitchen's operations with the overall brand strategy and culinary vision., • Manage and execute payroll functions, ensuring accuracy and compliance with financial policies., • Oversee assigned relative finances, cost control, financial reporting, scheduling, inventory management, and supplier relations., • Lead a team of 12-20 associates, fostering a culture of true excellence, teamwork, and continuous improvement., • Implement and maintain high standards of food quality, hygiene, and safety in the kitchen., • Participate in menu development and innovation, maintaining the Michelin Star standard of culinary offerings., • Be a mentor and coach to the kitchen team, providing training and development opportunities. Qualifications:, • A minimum of 5-8 years of experience in a fine dining or similar high-caliber establishment., • Michelin level experience or similar preferred, • Proven experience in kitchen management, preferably as a Sous Chef or higher., • High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure), • Associate’s Degree or equivalent Certification in Culinary arts preferred, • Strong financial management skills, with experience in payroll and budgeting., • Excellent leadership, communication, and team-building abilities., • Flexibility to work various shifts, including nights, weekends, and holidays. What we offer:, • Comprehensive Medical, Dental and Vision insurance, • Incentive plan potential, • Employee Assistance Program, • Family Meal Provided, • On site Educational Classes The job description isn’t meant to be complete list of your qualifications or all the things you’ll do. EQUAL OPPORTUNITY EMPLOYER Houston Museum Restaurant Management is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, we will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. We use eVerify to confirm U.S. Employment eligibility.

Job Description A Chef de Cuisine ensures consistency in the execution of the restaurant’s culinary direction while being an extraordinary leader. They work to assist in building a team and culture through effective training and mentorship, all while continually analyzing the stated standards for the purpose of elevating and developing new ones. The Chef de Cuisine trains the team to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. This role oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives including sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation. They participate in creating menu items using a variety cooking techniques and ingredients. Your Responsibilities: • Embodies the standards of the Restaurant Brand by displaying professionalism in all forms of Demonstrate the ability to lead and build capable teams and be a steward of our culture., • Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and Ensure effective leadership and communication throughout the property., • Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working, • Manage and develop direct reports towards individual growth and quality standards of, • Ensure consistent, thorough, and timely communication to subordinates, peers, managers, guests and vendors., • Assist in development of budgetary goals and achieving to grow the, • Work in support of the Culinary Management Team to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving, • Work in collaboration with Culinary Management Team to ensure that all financial goals are being attained and satisfying the restaurants requirements of profit and sale growth, and cost management., • Develop all menus, including daily and seasonal Properly document all recipes and techniques in accordance to stated standards. Coordinate with Service Team regarding any special service method/presentation, plate/utensil, etc needed., • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the, • Provide detailed information regarding menu descriptions. Participate in daily service meetings and answer any team member questions regarding menu item, cooking techniques, etc., • Supervise the kitchen team, assuring that direction and guidance is provided and quality standards are achieved., • Fill in where needed to ensure guest experience is never compromised as a result of operational, • Continually mentor and provide opportunities to advance the education and development of staff as it relates to food, wine and service., • Be prepared to expedite service efficiently and effectively maintaining the proper pace and food quality. Work closely with dining room Expeditor and team to ensure and elevated guest experience., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely, • Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved by management team., • Responsible for all Back of House hiring, scheduling and counseling consistent with policies and procedures set forth in coordination with General Manager and Human Resources Team., • Works with Human Resources to ensure that policies and procedures are being followed and employee management systems are maintained, • Know, follow and implement all policies and procedures regarding personnel, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, standards and procedures., • Scheduled labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes. Oversee all BOH employees hiring procedures, training, planning and directing work, and progressive coaching and counseling., • Receive and Approve Paid Time Off and Sick Time requests for all BOH Employees. Ensure hours are processed in Timekeeping System., • Ensure employee schedules are published in a timely manner, • Monitor payroll and time management systems and ensure up to date to avoid payroll errors and delays., • Coordinate Culinary, Pastry, and Stewarding Team tasks and responsibilities and communicate in a clear and effective way., • Develop relationships with our vendors and ensure restaurant is in good standing., • Oversee purchasing responsibilities on a daily basis. Verify all deliveries for proper quantities and quality. Take appropriate action to rectify any issues to assure the restaurant has appropriate ingredients and supplies. Conduct accurate accounting of invoices., • Ensure that all equipment and the overall environment is kept clean and kept in excellent working condition through personal inspection and by following the properties preventative maintenance programs., • Scheduled labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes., • Conduct inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports; review and analyze sales to ensure stock rotation and that profitability remains within targets, • Responsible for maintaining a Safe & Comfortable work environment for all team Ensure all health and safety protocols are implemented and maintained. Guarantee any heath procedures are executed daily. Your Qualifications: • Minimum three to four (3-4) years’ experience working in fine dining restaurant or establishment of similar, • Minimum 3 years’ experience as a Sous Chef preferred, • High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure), • Associate Degree or equivalent Certification in Culinary Arts, • Knowledge of computer accounting programs, math skills as well as budgetary, • Demonstrated knowledge and experience with managing inventory and cost control is preferred, • Must be able to demonstrate knowledge of planning and forecasting, • Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems)., • Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed., • Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills., • Must be able to multitask in a demanding, high volume environment under limited, • Impeccable service standards, attention to detail, and time, • Professional demeanor and polished appearance with the ability to interact with patrons and all types of team members., • Previous experience with pre-opening of a food and beverage venue is a, • Must be able to speak, read, write and in clear The ability to speak a secondary language is convenient but not necessary.

Job Description Chef de Cuisine - Job Description A Chef de Cuisine ensures consistency in the execution of the restaurant’s culinary direction while being an extraordinary leader. They work to assist in building a team and culture through effective training and mentorship, all while continually analyzing the stated standards for the purpose of elevating and developing new ones. The Chef de Cuisine trains the team to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. This role oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives including sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation. They participate in creating menu items using a variety cooking techniques and ingredients. Your Responsibilities: • Embodies the standards of the Restaurant Brand by displaying professionalism in all forms of Demonstrate the ability to lead and build capable teams and be a steward of our culture., • Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and Ensure effective leadership and communication throughout the property., • Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working, • Manage and develop direct reports towards individual growth and quality standards of, • Ensure consistent, thorough, and timely communication to subordinates, peers, managers, guests and vendors., • Assist in development of budgetary goals and achieving to grow the, • Work in support of the Culinary Management Team to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving, • Work in collaboration with Culinary Management Team to ensure that all financial goals are being attained and satisfying the restaurants requirements of profit and sale growth, and cost management., • Develop all menus, including daily and seasonal Properly document all recipes and techniques in accordance to stated standards. Coordinate with Service Team regarding any special service method/presentation, plate/utensil, etc needed., • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the, • Provide detailed information regarding menu descriptions. Participate in daily service meetings and answer any team member questions regarding menu item, cooking techniques, etc., • Supervise the kitchen team, assuring that direction and guidance is provided and quality standards are achieved., • Fill in where needed to ensure guest experience is never compromised as a result of operational, • Continually mentor and provide opportunities to advance the education and development of staff as it relates to food, wine and service., • Be prepared to expedite service efficiently and effectively maintaining the proper pace and food quality. Work closely with dining room Expeditor and team to ensure and elevated guest experience., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely, • Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved by management team., • Responsible for all Back of House hiring, scheduling and counseling consistent with policies and procedures set forth in coordination with General Manager and Human Resources Team., • Works with Human Resources to ensure that policies and procedures are being followed and employee management systems are maintained, • Know, follow and implement all policies and procedures regarding personnel, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, standards and procedures., • Scheduled labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes. Oversee all BOH employees hiring procedures, training, planning and directing work, and progressive coaching and counseling., • Receive and Approve Paid Time Off and Sick Time requests for all BOH Employees. Ensure hours are processed in Timekeeping System., • Ensure employee schedules are published in a timely manner, • Monitor payroll and time management systems and ensure up to date to avoid payroll errors and delays., • Coordinate Culinary, Pastry, and Stewarding Team tasks and responsibilities and communicate in a clear and effective way., • Develop relationships with our vendors and ensure restaurant is in good standing., • Oversee purchasing responsibilities on a daily basis. Verify all deliveries for proper quantities and quality. Take appropriate action to rectify any issues to assure the restaurant has appropriate ingredients and supplies. Conduct accurate accounting of invoices., • Ensure that all equipment and the overall environment is kept clean and kept in excellent working condition through personal inspection and by following the properties preventative maintenance programs., • Scheduled labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes., • Conduct inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports; review and analyze sales to ensure stock rotation and that profitability remains within targets, • Responsible for maintaining a Safe & Comfortable work environment for all team Ensure all health and safety protocols are implemented and maintained. Guarantee any heath procedures are executed daily. Your Qualifications: • Minimum three to four (3-4) years’ experience working in fine dining restaurant or establishment of similar, • Minimum 3 years’ experience as a Sous Chef preferred, • High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure), • Associate Degree or equivalent Certification in Culinary Arts, • Knowledge of computer accounting programs, math skills as well as budgetary, • Demonstrated knowledge and experience with managing inventory and cost control is preferred, • Must be able to demonstrate knowledge of planning and forecasting, • Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems)., • Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed., • Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills., • Must be able to multitask in a demanding, high volume environment under limited, • Impeccable service standards, attention to detail, and time, • Professional demeanor and polished appearance with the ability to interact with patrons and all types of team members., • Previous experience with pre-opening of a food and beverage venue is a, • Must be able to speak, read, write and in clear The ability to speak a secondary language is convenient but not necessary.

Job Description Job Description: Pastry Sous Chef Position Overview Our Luxury Hotel is seeking a highly skilled and passionate Pastry Sous Chef to join our prestigious culinary team. This role offers an exciting opportunity to work in a fast-paced, world-class luxury hotel with an emphasis on innovation, precision, and excellence. Collaborating closely with the Executive Pastry Chef, the Pastry Sous Chef will help craft and deliver extraordinary desserts and baked goods that delight and inspire our guests. If you have a flair for creativity, an unwavering commitment to quality, and a passion for leading and mentoring a team, we invite you to apply. Key Responsibilities Pastry Preparation & Execution • Assist in the creation and preparation of high-end desserts, pastries, bread, and confectioneries that exceed guest expectations., • Oversee daily pastry operations, ensuring all products meet the highest standards of quality, presentation, and taste., • Innovate and refine recipes to provide guests with unique and memorable dining experiences. Team Leadership & Training • Supervise, train, and motivate a team of pastry chefs, ensuring clarity on techniques, recipes, and hotel quality standards., • Foster a positive work environment and encourage teamwork, creativity, and ongoing professional development., • Collaborate effectively with other culinary departments to ensure seamless service delivery. Quality & Efficiency • Maintain strict adherence to food safety and hygiene standards at all times., • Monitor ingredient inventory levels, coordinate with suppliers, and ensure efficient use of resources to minimize waste., • Ensure all workstations are organized and clean, aligning with the hotel’s luxury standards. Guest Satisfaction & Creativity • Collaborate with the Executive Pastry Chef to design seasonal menus, incorporating innovative flavors, techniques, and trends., • Take into account customer preferences and special requests to deliver exceptional service experiences., • Consistently strive to exceed guest expectations while aligning with the brand’s luxurious image. Qualifications & Skills • Experience: Minimum of 3-5 years as a Pastry Chef or Pastry Sous Chef in a luxury hotel, fine-dining restaurant, or high-end patisserie., • Education: A degree or certification in pastry arts or culinary arts from a recognized institution is highly desirable., • Culinary Expertise: Proficiency in advanced pastry techniques, chocolate artistry, sugar decoration, and bread-making., • Leadership: Proven ability to lead, mentor, and manage a team under high-pressure environments., • Creativity: A strong sense of innovation and artistry to create visually stunning and flavorful desserts., • Attention to Detail: Meticulous in presentation, precision in recipe execution, and adherence to food quality/safety standards., • Communication: Strong interpersonal and communication skills, with the ability to work collaboratively across departments., • Flexibility: Must be open to working evenings, weekends, and holidays to meet the demands of a luxury hospitality environment. Why Join Us? • Opportunity to work in a top-tier luxury hotel environment that values creativity and culinary excellence., • Collaborate with an exceptional team of professionals committed to crafting extraordinary guest experiences., • Access to advanced kitchen facilities and resources designed for culinary innovation., • Attractive compensation package, including benefits and opportunities for career advancement within a globally recognized brand. If you are a dedicated pastry professional with a passion for crafting indulgent desserts that leave a lasting impression, we would love to hear from you. Apply now and bring your creative pastry visions to life! Please send your resume to jay@geckohospitality.com, for immediate consideration

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers. • Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants, • Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations, • Reviews financial information such as sales, costs and labor, to ensure adherence to budgets, • Manages inventory: estimates needs, places orders, receives and checks deliveries, • Informs front of house personnel of menu changes, specials and shortages, • Documents, investigates, escalates and resolves employee or guest incidents, • Performs other duties as required or assigned Job Requirements • Availability to work onsite with a flexible schedule including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc.Qualifications, • 5+ years of chef experience, including 2+ years of management experience, • Knowledge of Italian cuisine, • Excellent communication and leadership skills, • Advanced computer skills, • Bachelor’s Degree or degree from a post-secondary culinary arts training program highly preferred Annual Salary: $65,000 - $75,000 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description Position Title: SOUS CHEF-HOUSTON, TX Salary: $65,000-$70,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description At Mexican Sugar, bold flavor and elegant presentation come together to create refined Pan-Latin dining experiences. Everything we serve is made from scratch using authentic ingredients and traditional cooking methods. We bring a lavish, authentic Latin American atmosphere to life for our Guests, powered by the talents and contributions of every person on the team. A passion for innovative Latin-inspired cuisine, exquisite small-batch cocktails and premium tequilas is a must. JOB SUMMARY We are seeking an experienced Sous Chef to support the daily leadership of Mexican Sugar’s culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation. COMPENSATION Salary Range: $55,000–$75,000 per year, plus monthly profit share BENEFITS: THE GOOD STUFF • Flexible schedules, • Up to 17 days of Paid Time Off with immediate access, • 401(k) match, • Medical, dental and vision insurance after 60 days, • Free access to mental health services, • Growth and development opportunities EXPERIENCE AND QUALIFICATIONS • 2+ years of kitchen experience in a similar culinary leadership role, • High-volume, scratch-kitchen experience strongly preferred, • Culinary arts degree or professional training is a plus, • Experience leading, training and supervising hourly Team Members, • Knowledge of cooking methods, kitchen equipment and culinary best practices, • Experience with scheduling, inventory, purchasing and food-cost controls, • Strong communication, organization and problem-solving skills, • Food Handler certification and any additional required food-safety certifications, • Ability to work days, evenings, weekends and holidays as business needs require, • Must be able to stand for extended periods and lift up to 50 pounds. KEY RESPONSIBILITIES CULINARY EXECUTION • Support the Executive Chef in leading daily kitchen operations, • Maintain a hands-on presence throughout preparation and service, • Ensure recipes, portions and presentation standards are executed consistently, • Monitor food quality, ticket times and kitchen readiness throughout each shift, • Maintain the highest level of food quality while actively managing waste, • Support new menu items, seasonal offerings and special events PEOPLE CHAMPION • Assist with hiring, onboarding, training and developing culinary Team Members, • Assign responsibilities clearly and coordinate the team to achieve shift goals, • Provide consistent coaching, recognition and feedback, • Identify and develop Team Members with leadership potential, • Foster strong communication between the culinary and front-of-house teams BUSINESS AND SHIFT LEADER • Manage culinary schedules and adjust staffing based on business levels, • Support inventory, ordering, purchasing and receiving through approved vendors, • Monitor portioning, waste and product usage to support food-cost goals, • Maintain accurate product organization, labeling, storage and rotation, • Identify opportunities to improve kitchen efficiency without compromising quality, • Communicate product, equipment and operational needs to the Executive Chef QUALITY AND SAFETY LEADER • Maintain a clean, organized and sanitary kitchen, • Ensure food is received, stored, prepared and served safely, • Enforce food-handling, sanitation and workplace safety practices, • Monitor kitchen equipment and report maintenance concerns promptly, • Follow our policies and all applicable health and safety requirements If you are passionate about scratch-made Pan-Latin cuisine, developing great culinary teams and delivering bold, authentic Guest experiences, we invite you to apply. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description Bakery Manager The Bakery Manager oversees the production of bread products for an Eataly, including but not limited to: breads, pizza alla pala, rolls, focaccia and seasonal items. The Bakery Manager leads and develops a team of Bakers, Pizza Makers, and the Assistant Baker Manager in a 24-hour-operating bakery. Reports directly to the Head Chef. • Organizes the store’s Bakery operations to maximize profitability while upholding the company’s mission, values, policies, quality, and guest experience standards, • Builds and leads a high-performing team: sources and hires, effectively trains, motivates, evaluates, develops, and retains talent, • Responsible for administrative tasks such as writing employee schedules, approving vacation and unpaid time, and submitting payroll, • Reviews financial information such as sales/costs and monitors budget to ensure efficient operation and spending within the specified budget; works with the Head Chef to correct any deviations from the budget, • Prepares bread products for restaurant and retail operations in accordance with Eataly’s authentic Italian recipes and quality standards, • Maintains and nurtures natural yeast, local and organic flour, and naturally leavened products, • Collaborates closely with store leadership to ensure all necessary parties are aware of daily bakery activities, including absences, schedule coverage and product availability, • Communicates with the Head Chef and Head of Bakery Operations on new recipes for the bakery, • Orders and monitors inventory of all ingredients and products for the bakery, including tracking and documenting daily transfers and waste in the appropriate system, • Maintains a clean and sanitary food production area according to Department of Health standards, • Addressing guest and employee incidents; documents, investigates, elevates incidents in collaboration with store leadership and HR, including employee terminations, • Performs other duties as required or assignedQualifications, • 5+ years of experience in bread and related production, • 2+ years of experience managing a sales and production team; preferably in a grocery bakery department, • Excellent communication skills, • Outstanding time management stills, • Proficiency in Microsoft Office, • Degree from a post-secondary culinary arts training program highly preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with a wood burning oven, electric pizza convection oven and commercial spiral mixer Salary Range: $60,000 - $65,000 annually Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Chef de Cuisine (CDC) manages the Central Kitchen at an Eataly location, overseeing all aspects of the production and preparation of ingredients and specific dishes to be used at various Eataly restaurants and outlets. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Prep Cooks. • Collaborates closely with the Chef team to plan and order ingredients and products to execute seasonal menus in the restaurants and store, • Leads and organizes a team of Prep Cooks to prepare, portion and produce a large quantity of food items daily across the categories of fish, meat, produce, fresh pasta and dried goods, • Manages inventory: estimates needs, places orders, receives and checks deliveries, • Maintains extremely organized and efficient storage areas and walk-ins, with all products rotated according to First In First Out standards, • Reviews financial information such as sales, costs and labor to ensure adherence to budget, • Informs fellow chefs of changes, specials and shortages in product, • Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations, • Partners with in-house Health and Safety team to ensure health, safety and sanitary standards are consistently met in all areas of the kitchen, • Oversees the daily preparation of family meal for the staff, • Documents, investigates, escalates and resolves employee or guest incidents, • Performs other duties as required or assignedQualifications, • 5+ years of chef experience, including 2+ years of management experience, • Demonstrated ability to work successfully in fast-paced environments with high volume production, • Exceptional organizational and planning skills, • Excellent communication and leadership skills, • Proficient understanding of basic computer programs, • Knowledge of Italian cuisine, fresh pasta making experience preferred, • Bachelor’s Degree or degree from a post-secondary culinary arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc. Annual Salary: $70,000 - $80,000 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description Adjunct Instructor - Core Classes Culinary Institute Lenotre (CIL) is in search of several adjunct faculty to fill positions for core college courses (English). The faculty will be responsible for providing high-quality academic instruction to students through well-prepared classes, relevant assignments, clear documentation of student progress, and support of the students’ academic success. The faculty will be instructing students entering English. If you have experience in the core courses offered in college you are encouraged to apply. Minimum Requirements: · Earned master’s degree with a minimum of 15 semester credit hours in the subject area taught. · Three years of teaching experience in Higher Education. Essential Duties: · Demonstrate a thorough and accurate knowledge of the course. · Connect subject matter to “real life” experiences in the Hospitality Industry. · Learn and use technology to enhance teaching and the educational experience when appropriate. · Create a course syllabus · Adhere to the learning objectives outlined in the course syllabi. · Develop and explain methods that fairly measure student progress toward course objectives. · Evaluate student performance fairly, objectively, and consistently. Return student work promptly to promote maximum learning. · Adhere to the deadline schedule set by the Academics Department, · Make every reasonable effort to attend scheduled staff meetings. · Behave appropriately in dealing with students and staff to maintain a scholarly and professional atmosphere. Additional Information: Open positions: Contract Job Types: Part-time, Contract \nCompany Description The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals. CULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals.\n\nCULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor

Job Description Pastry Sous-Chef – Job Description The Pastry Sous Chef supervises the daily production and distribution of all pastries, desserts and breads that are served. They work under the Pastry Chef and assist in overseeing the overall running of the pastry kitchen, cleanliness and organization and labor cost management. They participate in creating menu items using a variety cooking techniques and ingredients. Your Responsibilities: · Embodies the standards of Restaurant Brand by displaying professionalism in all forms of communication. · Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction. · Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. · Manages all pastry and baking operations and staff on a daily basis to ensure a consistent, high quality food product and motivates the team with a service driven desire to exceed the expectations of our guests. · Ensure consistent, thorough, and timely communication to subordinates, peers, managers, customer and vendors. · Works to recruit, train, and manage pastry and baking staff to ensure consistent delivery of our concepts’ product and service within the standards of budget, policies, procedures, food quality and guest service. · Manage and develop direct reports towards individual growth and quality standards of excellence. · Work in support of the Pastry Chef and/or Head Baker to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving standards. · Know, follow and implement all policies and procedures regarding personal and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures. · Expedite service efficiency and effectively, maintaining proper pace and quality. Work closely with the dining room expeditor and team to ensure an elevated guest experience. · Daily production for all bread items (including mixing, shaping and baking) for all food · and beverage outlets including daily and seasonal specials, as well as items for retail bakery where applicable (including packaging)rations. · Daily production for all dessert items, including but not limited to viennoiserie, pastries, cookies, and ice creams · Maintain the recipe books by ensuring all recipes are current. · Create recipe cost cards for new menu items. · Organize daily mise en place inventory to create daily production list for all stations. · Coordinate on purchasing needs daily with Pastry Chefs. Verify all deliveries for proper quality and quantities. Take proper action to rectify any issues to assure the restaurants/bakery have appropriate ingredients and supplies. · Ensure that all equipment and the overall environment are kept clean and in excellent working condition through personal inspection and by following the properties preventative maintenance programs. · Participate in all inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports; review and analyze sales to ensure stock rotation and that profitability remains within targets · Where applicable, work with FOH RETAIL team: Daily quality check of food items, assist with daily set-up, keep sales team informed on menu description & changes, and ensure par levels of menu items are held. · Where applicable: Assists Sales Associates if needed and engages with guests interested in learning about our bread & pastry production · Management of organization of kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge · Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance schedule. · Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Your Qualifications: · Minimum 1-3 years’ experience working in a restaurant or foodservice retail establishment of similar caliber. · Minimum 1 year experience as a Pastry Sous Chef or Supervisor preferred · High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure) · Associate’s Degree or equivalent Certification in Culinary arts with a focus on Pastry Arts and Baking preferred. · Must have previous related experience in restaurants or food and beverage operations, preferably with corporate dining facilities and client relationships. · Servsafe certification required. · Food Safety Handler certification required. · Excellent verbal and written communication skills. · Ability to read, speak and interpret documents in clear English. · Must possess basic computer skills (Word, Email, Excel), knowledge of computer accounting programs, have budgetary analysis capabilities, and working knowledge of reservation management systems · Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis. · Must be able to multi-task and manage in high volume, and high stress environments. · Must have manual dexterity to use and operate all necessary equipment. · Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours). Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)The ability to speak a secondary language is convenient but not necessary.What We Offer: • Comprehensive Medical, Dental, and Vision Insurance, • Pre-Tax Commuter Benefits, • Employee Assistance Program, • Pet Insurance Discounts, • Benefits Hub Discounts, • Family Meal Provided Bastion Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality LLC. We use eVerify to confirm U.S. Employment eligibility.

Job Description At Sixty Vines, great food, wine and company come together to create unforgettable moments. Our wine-country-inspired cuisine, sixty wines on tap and craft cocktails transport Guests to renowned regions around the world through approachable pours and thoughtful pairings, all without the commitment of a bottle. An open exhibition kitchen and chef’s table anchor the dining room, featuring wood-fired pizzas, handcrafted charcuterie boards and seasonal dishes made for sharing and bringing people together. We are reimagining wine culture while reducing our carbon footprint. We want leaders who geek out over great food and wine, build teams that share that same energy and bring their passion to a brand growing nationwide. JOB SUMMARY We are seeking a talented Front of House Manager focused on delivering exceptional Guest experiences. As part of a collaborative management team, you will lead successful shifts, support daily restaurant operations and create an approachable environment where Guests can discover wine without intimidation. Our ideal Manager is a hands-on leader who motivates Team Members, maintains high standards and balances operational execution with a healthy quality of life. COMPENSATION & BENEFITS Salary Range: $60,000–$75,000 per year, plus monthly profit share BENEFITS: THE GOOD STUFF Flexible schedules Potential for a four-day workweek once a month Up to 17 days of Paid Time Off 401(k) match Medical, dental and vision insurance after 60 days Quarterly wine-country trips WSET and sommelier certification opportunities Free access to mental health services Growth and development opportunities EXPERIENCE AND QUALIFICATIONS 2+ years of restaurant management experience in a high-volume, full-service environment Proven ability to lead shifts, coach Team Members and uphold hospitality and operational standards Results-driven, trustworthy and team-oriented leadership style Hardworking, outgoing, positive and friendly approach Strong communication, organization and problem-solving skills Genuine passion for hospitality, wine and chef-driven food Food Manager certification required Bachelor’s degree or professional certification in hospitality, culinary arts or a related field preferred Ability to work days, evenings, weekends and holidays as business needs require Must be able to stand for extended periods and lift up to 50 pounds KEY RESPONSIBILITIES BUSINESS DRIVER Lead successful shifts through thoughtful preparation, clear communication and consistent follow-through Drive sales through exceptional Guest experiences and high-energy, service-oriented leadership Monitor labor, staffing and productivity and make adjustments as needed Support scheduling, inventory, ordering and cost-control responsibilities Review financial information and understand how daily decisions affect restaurant performance Maintain a safe, organized and polished restaurant EXPERIENCE CURATOR Bring Sixty Vines’ Brand DNA to life through wine discovery, thoughtful pairings and approachable hospitality Maintain a visible presence and conduct regular table visits and restaurant walkthroughs Resolve Guest concerns promptly, professionally and with sound judgment Ensure food and beverages meet our recipe, quality and presentation standards Partner with the Culinary and Wine Teams to deliver seamless service Fill in where needed to protect Guest satisfaction and efficient operations PEOPLE CHAMPION Assist with interviewing, hiring, onboarding and training new Team Members Ensure Team Members have the knowledge, tools and resources necessary to succeed Train and mentor the team on our menu, wines, pairings and sustainable tap system Create a positive, accountable culture through consistent coaching, recognition and feedback Foster strong communication and collaboration between the front-of-house and culinary teams OPERATIONAL LEADER Complete opening and closing responsibilities and ensure the restaurant is prepared for service Maintain accountability for food quality, cleanliness and operational readiness Monitor inventory, supplies and restaurant equipment and communicate needs promptly Ensure responsible alcohol service and proper food safety, sanitation and workplace safety practices Follow our policies and all applicable legal and regulatory requirements If you are passionate about developing Team Members, creating memorable Guest experiences and making wine culture more approachable, we invite you to apply. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Pastry Sous Chef oversees the production of all pastries for an Eataly, including: Italian pasticcini, cakes, desserts, cookies, candies and other dolci. Reports directly to the Executive Chef and reports functionally to the Head of Pastry; manages a pastry team of about 10 employees. • Supervises and participates in the production of all pastry items for Eataly’s counters and restaurants, • Assists in managing the pastry team: schedules; submits payroll; provides feedback and motivation; trains on Italian pastry production, principles and practices; coaches and counsels, • Verifies all foods prepared meet quality standards in terms of portion size, flavor, texture and consistency, • Produces decorative centerpieces and special orders, • Orders and requisitions all supplies for the pastry shop, • Maintains a clean and sanitary food production area according to Department of Health standards, • Performs other duties as required or assigned Qualifications • 4+ years of experience in a high-volume pastry preparation position, • Knowledge of Italian pastries and techniques, • Excellent communication and leadership skills, • Intermediate computer skills, • Degree from a post-secondary culinary/pastry arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Annual Salary: $60,000 - $65,000 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionDescription: POSITION TITLE: Culinary Program Coordinator and Instructor LOCATION: HOPE Clinic - Alief REPORTS TO: Business Development and Community Engagement Director, or assigned supervisor EDUCATION: Associates degree required/Bachelor’s degree preferred WORK EXPERIENCE: 3+ years of industry experience preferred SALARY RANGE: Depends on Experience FLSA STATUS: Non-Exempt or Exempt POSITION TYPE: Full-Time LANGUAGE: Fluent in English; Bilingual in English and Spanish, Arabic, Burmese, Chinese or other languages is preferred HOPE Clinic 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, state, or local laws. JOB SUMMARY: The Culinary Program Coordinator and Instructor is responsible for managing and development of HOPE Clinic’s Bite of HOPE non-profit educational, culinary teaching program centered on healthy cooking. They will provide quality instructions for a diverse student population; performing instructional duties and responsibilities in accordance with the philosophy, mission, policies and procedures of HOPE Clinic. They will empower communities to develop lifelong heathy eating habits, will connect with the food they need to thrive, and will help them prevent and manage disease. MAJOR DUTIES & RESPONSIBILITIES: • Develop programs, activities, teaching curriculum and recipes for Bite of HOPE programs including: 1) culinary medicine, 2) community outreach, 3) culinary institute, and 4) small food business;, • Develop and cultivate partnerships with local stakeholders to further advance efforts and program goals, as well as outreach initiatives for HOPE Clinic;, • Work with HOPE Clinic’s Business Development Director to create a student recruiting and acceptance strategy;, • Determine program’s funding needs, research, funding opportunities, prepare and submit grant proposals/reports that support program goals;, • Work collaboratively with HOPE Clinic’s programs including the Diabetes Prevention Program, Liver Study, Foodscape, and others;, • Identify and comply with any and all health laws, policies, regulations that is required in order to operate “A Bite of HOPE” educational program;, • Obtain all proper licenses and permits required to operate “A Bite of HOPE” educational program;, • Create program newsletter and monthly update “A Bite of HOPE” program’s website;, • Create social media content to educate the community and promote all Bite of HOPE activities;, • Work closely with local food banks, farmers market and other organizations to tackle issues of hunger relief and healthful food access for those in need;, • Manage Bite of HOPE’s Summer Leadership Program; recruit program participants and interns;, • Identify and develop a list of required kitchen inventory (kitchen utensils, spices, etc);, • Work with Clinic’s Procurement Department to obtain supplies for the program;, • Provide required support for “A Bite of HOPE” program’s launch event with selected venue’s executive chef;, • Support opening and operations of Bite of HOPE Café;, • Lead cooking demonstrations and provide program overview at “A Bite of HOPE” program’s launch event;, • Work on program’s implementation strategy;, • Design and conduct a minimum of community cooking workshops;, • Participate in “A Bite of HOPE” planning meetings;, • Attend on-site/off-site community engagement activities, clinic events, and/or training as needed;, • Perform other duties as assigned to support HOPE Clinic’s Mission, Vision and Values.Requirements: QUALIFICATION REQUIREMENTS: • Degree in culinary arts;, • 3+ years of industry experience preferred;, • ServSafe certificate;, • Good understanding of culinary equipment and safety;, • Strong communication skills and the ability to foster learning in others;, • Supervisory or Management Experience a plus;, • An ongoing student focus;, • The highest levels of integrity at all times. EDUCATION and/or EXPERIENCE: • Must have an Associate degree (or higher level degree) in Pastry and/or Culinary Arts;, • Must have at least three (3) years of professional or teaching experience. OTHER SKILLS and ABILITIES: • Bilingual (Vietnamese, Chinese, Arabic and/or Spanish with English) is preferred., • Above average skills in language ability as well as public speaking and writing., • Must have good transportation and a valid Texas Driver’s license.

Teaching Culinary Arts related course work. Instructors employed as part-time facult Faculty, Culinary, Part Time, Art, Education.

Receive and organize orders as-needed to various parts of the kitchen including fridges and dry storage. Eager to learn, develop culinary skills, and be coached by your peers. Following a decade working for legendary French chef Daniel Boulud in New York City, Aaron was lured to Houston (his wife, V

HEI Hotels + Resorts - - Responsibilities: Plan and manage kitchen staff and menus; Oversee daily production for restaurant and room service; Manage recruitment, training, and performance of kitchen staff; Monitor labor and food costs and budgeting; Assist Executive Chef with menu development and c

HEB Grocery Stores - - Responsibilities: Oversee daily kitchen operations for line and prep cooks; Schedule partners within budget; Maintain sanitation and safety standards; Assist in new product development and menu costing; Supervise, train, and cross-train kitchen staff.

Stonebridge Hospitality Management - - Responsibilities: Oversee daily kitchen operations; Ensure food quality meets standards; Control food costs and inventory; Train and mentor kitchen staff; Ensure health and safety compliance.

CoralTree Hospitality - 1100 Texas Avenue - Responsibilities: Oversee culinary staff across outlets and banquets; Assist to hire, train, and schedule culinary team; Monitor quality, cost controls, and production flow; Develop menus and banquet themes; Audit storeroom and ensure health-code complianc

Seeking participants for Focus Group and market research studies.Work part-time from home and earn up to $750 per week.Register to see if you are eligible.Administrative Assistant admin experience not required.Remote Work From Home Administrative Assistant Admin - Part Time Market Research Panelists

Success on our team starts with our culture:. Assist with catering and event operations, including coordinating with culinary and service teams, preparing event spaces, and ensuring a seamless client experience.

Seeking participants for Focus Group and market research studies.Work part-time from home and earn up to $750 per week.Register to see if you are eligible.Administrative Assistant admin experience not required.Remote Work From Home Administrative Assistant Admin - Part Time Market Research Panelists

Weeks Group, LLC is a leading data center construction and consulting firm committed to innovation, quality, execution, and client satisfaction.We deliver high-impact solutions for the fast-moving data center industry, and as we continue to grow, we are looking for a skilled and detail-oriented TA.W

Seeking participants for Focus Group and market research studies.Work part-time from home and earn up to $750 per week.Register to see if you are eligible.Administrative Assistant admin experience not required.Remote Work From Home Administrative Assistant Admin - Part Time Market Research Panelists

Fresenius Medical Care - JobID: R0219488 [Medical Office Assistant] As an Administrative Assistant at Fresenius Medical Care, you'll: Execute secretarial and administrative assignments of confidential nature; Relieve management of clerical, administrative and business detail as necessary; Perform st

Seeking participants for Focus Group and market research studies.Work part-time from home and earn up to $750 per week.Register to see if you are eligible.Administrative Assistant admin experience not required.Remote Work From Home Administrative Assistant Admin - Part Time Market Research Panelists

AccentCare - - Responsibilities: Answer, screen and transfer inbound calls; Receive and direct visitors; Perform general clerical duties and document preparation; Schedule meetings and travel arrangements; Provide administrative support for events and onboarding.

Houston Methodist - 6550 Fannin Street - Responsibilities: Scheduling and calendar management; Prepare documents and presentations; Process invoices and reimbursements; Transcribe/compose correspondence; Support department projects and databases.

Houston Methodist - 6565 Fannin Street - Responsibilities: Screen visitors and telephone calls professionally; Maintain calendars and schedule meetings; Prepare meeting minutes and correspondence; Coordinate travel arrangements and itineraries; Maintain department records and prepare reports.

Houston Methodist - 6565 Fannin Street - Responsibilities: Provides prompt and personalized service to patients; Answers unit phone calls and transfers; Responds to nurse calls and contacts nursing staff; Maintains unit workflow and environmental cleanliness; Coordinates transfers and communications

Seeking participants for Focus Group and market research studies.Work part-time from home and earn up to $750 per week.Register to see if you are eligible.Administrative Assistant admin experience not required.Remote Work From Home Administrative Assistant Admin - Part Time Market Research Panelists