Trabajos culinary en Scottsdale, Arizona - Page 2Crear alertas

Job DescriptionJob Description Houston's is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Line Cook positions are available. • Health benefits are available., • Training will begin immediately. To learn more, visit us at , or read this profile in Bon Appetit magazine: We look forward to meeting you soon! Houston's está buscando cocineros de línea. Estamos buscando personas con experiencia, una buena actitud, mucha energía y con la capacidad de trabajar en un equipo. Linea: $20-$23/hour Gracias! Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description Job Description Job Title: Line Cook Status: Part Time Company: Evening Entertainment Group Location: Old Town Scottsdale Job Description: At EEG, we are committed to delivering exceptional culinary experiences to our guests. As a prominent player in the food industry, we prioritize quality, innovation, and customer satisfaction. We are expanding our team and seeking a skilled and passionate Line Cook to join us in creating delicious dishes and maintaining high standards of food preparation. As a Line Cook, you will be an integral part of our kitchen team, responsible for preparing and cooking various dishes with precision and efficiency. Your role will involve collaborating with the culinary team to ensure timely and consistent delivery of high-quality meals to our guests. Responsibilities: • Execute food preparation tasks following established recipes and guidelines, • Operate kitchen equipment such as grills, stoves, ovens, and fryers, • Ensure food safety standards are met throughout the cooking process, • Collaborate with kitchen staff to maintain a clean and organized work environment, • Assist in inventory management and stock rotation to uphold freshness Requirements and Skills: • Proven experience as a Line Cook in a fast-paced kitchen environment, • Proficiency in food preparation techniques including knife skills and cooking methods, • Knowledge of food safety practices and regulations, • Ability to work effectively in a team setting under pressure, • Strong attention to detail and organizational skills Evening Entertainment Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic provided by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Actual compensation packages are determined based on various factors including experience, qualifications, certifications, and geographic location. Job Types: Full-time, Part-time

Job DescriptionDescription: JOB SUMMARY At Caesars Republic Scottsdale, A Hilton Hotel, great food is a key ingredient to our guest experience. As a Cook, you’ll prepare delicious and high-quality dishes that delight our guests. Your passion for cooking and attention to detail will help create memorable dining experiences. WHAT YOU'LL DO As a Cook, you’ll be responsible for preparing and cooking a variety of dishes according to the menu. In this role, you will: • Follow recipes to prepare food items consistently and accurately., • Ensure all food is cooked to proper temperatures and meets quality standards., • Maintain a clean and organized kitchen, adhering to food safety standards., • Assist with food prep, portioning, and plating., • Manage inventory and notify the supervisor of any shortages., • Work collaboratively with the kitchen team to ensure timely and efficient service. We’re looking for a dedicated, skilled culinary professional. To excel in this role, you’ll need: • Experience as a cook in a restaurant, hotel, or similar setting., • Knowledge of kitchen equipment, food safety, and sanitation standards., • A passion for food and a commitment to quality., • The ability to work efficiently in a fast-paced environment., • Flexibility to work varied hours, including nights, weekends, and holidays. At HCW Hospitality, we create incredible experiences for every guest, every time. We build energetic communities that enhance lives, driven by innovation, authenticity, and a deep passion for service. We take pride in doing things right, with a team that’s committed to making every moment count. Build your future with us at HCW Hospitality, where excellence isn’t just expected—it’s celebrated. We’re an equal opportunity employer, committed to fostering an inclusive and diverse workplace. Requirements:

Job DescriptionDescription: JOB SUMMARY Opening this winter atop Caesars Republic Scottsdale, Wolf by Vanderpump is a rooftop restaurant and bar from global hospitality icon Lisa Vanderpump — where bold design, theatrical energy, and beautifully plated dishes come together to create one unforgettable experience. As a Prep Cook, you’ll be the foundation of the kitchen. You’ll handle the early work that sets the tone for the shift — from precise knife work to consistent batch prep — making sure the line is ready and every detail is in place. WHAT YOU’LL DO • Prepare ingredients, sauces, dressings, and components for daily service, • Follow prep lists and recipe standards with accuracy, consistency, and care, • Label, date, and store all prepped items in compliance with food safety guidelines, • Maintain a clean, organized, and fully stocked prep station at all times, • Support the culinary team by anticipating needs and staying ahead of volume, • Assist with receiving, rotating, and storing deliveries as needed, • Communicate clearly with chefs and line cooks to keep operations running smoothly, • Take on additional duties as assigned by management to support the smooth operation of the hotelWHAT YOU BRING, • Previous prep cook experience in a high-volume or upscale kitchen preferred, • Solid knife skills, knowledge of kitchen safety, and ability to follow detailed recipes, • A calm, focused presence and the ability to work independently, • Excellent organization and attention to detail — you take pride in doing it right, • Physical stamina to stand for long periods and lift/carry up to 50 lbs HCW Hospitality is proud to be an equal opportunity employer, committed to fostering an inclusive and diverse workplace. Requirements:

Job DescriptionDescription: JOB SUMMARY At Caesars Republic Scottsdale, A Hilton Hotel, great food is the key ingredient to our guest experience. You’re passionate about food and take pride in the details that elevate a guest’s dining experience. With strong knife skills and an eye for precision, you thrive in a fast-paced kitchen environment. You’re organized, consistent, and eager to support your team by preparing fresh, high-quality pasta dishes that delight guests every time. WHAT YOU’LL DO • Prepare fresh pasta doughs, fillings, and shapes according to recipes and chef specifications., • Cook, chill, and store pasta using correct procedures to ensure quality and food safety., • Assist in the preparation of sauces, garnishes, and accompaniments for pasta dishes., • Accurately follow standardized recipes and portion guidelines., • Set up and stock the pasta station with tools, equipment, and mise en place before service., • Support line cooks and chefs during service by executing pasta dishes efficiently., • Maintain cleanliness and sanitation of work areas, tools, and equipment in compliance with health regulations., • Properly label, date, and store all prepared items to ensure freshness and safety., • Perform closing duties, including breakdown, cleaning, and secure storage of products., • Communicate effectively with team members and supervisors regarding product quality, shortages, and station needs., • Prior culinary experience in a professional kitchen preferred; pasta-making experience a plus but not required., • Strong knife skills and knowledge of basic cooking techniques., • Ability to follow detailed recipes and instructions precisely., • Effective time management and organizational skills in a high-volume environment., • Commitment to consistency, quality, and food safety., • Food Handler’s Certification or ability to obtain within 30 days of hire., • Must be at least 18 years of age. JOIN HCW HOSPITALITY At HCW Hospitality, we create incredible experiences for every guest, every time. We build energetic communities that enhance lives, driven by innovation, authenticity, and a deep passion for service. We take pride in doing things right, with a team that’s committed to making every moment count. HCW Hospitality is proud to be an equal opportunity employer, committed to fostering an inclusive and diverse workplace Requirements:

Job DescriptionDescription: Job Summary: Bourbon and Bones - Old Town Scottsdale N Annex, is seeking a reliable and efficient Boiler cook to join the team. The ideal candidate will be responsible for preparing a variety of foods using specialized equipment called boilers. This role typically operates in industrial or large-scale kitchen environments, such as cafeterias, institutions, or catering services, where boilers are used to cook large quantities of food efficiently. The Boiler Cook's tasks involve following recipes, managing cooking times, and maintaining the quality and safety of the prepared dishes. Duties/Responsibilities: • operate and monitor industrial boilers to cook large batches of food such as soups, strew, sauces, pasta, and grains in accordance with established recipes and portion sizes., • Follow standardized recipes and cooking procedures to ensure consistency in flavor, texture, and quality of dishes., • Prep ingredients, such as chopping vegetables, portioning, meats and measuring spices in preparation for cooking., • Monitor cooking times and temperatures to ensure that dishes are cooked thoroughly and to the desired degree of doneness., • Adjust seasoning, spices, and flavors to meat taste preferences while maintaining the overall quality of the food., • Adhere to proper food safety and sanitation standards including handling, storing, and disposing of food items., • Ensure that boiler and cooking equipment are properly cleaned, maintained, and operated according to manufacturer guidelines., • Work as part of the culinary team, coordinate with other cooks, chefs, and kitchen staff to ensure a smooth and efficient cooking process., • Maintain a clean and organized workspace, including cleaning up spills, emptying waste containers, and sanitizing equipment and surfaces., • Be prepared to adapt to changing menus, work volumes and food preparation methods as dictated by the kitchen needs., • Must be 18 years old., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job DescriptionDescription: Job Summary: Bourbon & Bones Chophouse - Peoria, is seeking a reliable and efficient Boiler cook to join the team. The ideal candidate will be responsible for preparing a variety of foods using specialized equipment called boilers. This role typically operates in industrial or large-scale kitchen environments, such as cafeterias, institutions, or catering services, where boilers are used to cook large quantities of food efficiently. The Boiler Cook's tasks involve following recipes, managing cooking times, and maintaining the quality and safety of the prepared dishes. Duties/Responsibilities: • operate and monitor industrial boilers to cook large batches of food such as soups, strew, sauces, pasta, and grains in accordance with established recipes and portion sizes., • Follow standardized recipes and cooking procedures to ensure consistency in flavor, texture, and quality of dishes., • Prep ingredients, such as chopping vegetables, portioning, meats and measuring spices in preparation for cooking., • Monitor cooking times and temperatures to ensure that dishes are cooked thoroughly and to the desired degree of doneness., • Adjust seasoning, spices, and flavors to meat taste preferences while maintaining the overall quality of the food., • Adhere to proper food safety and sanitation standards including handling, storing, and disposing of food items., • Ensure that boiler and cooking equipment are properly cleaned, maintained, and operated according to manufacturer guidelines., • Work as part of the culinary team, coordinate with other cooks, chefs, and kitchen staff to ensure a smooth and efficient cooking process., • Maintain a clean and organized workspace, including cleaning up spills, emptying waste containers, and sanitizing equipment and surfaces., • Be prepared to adapt to changing menus, work volumes and food preparation methods as dictated by the kitchen needs., • Performs other related duties as assigned. Requirements: Required Skills/Abilities: • Must be 18 years old., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prior related experience preferred. Physical Requirements: • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job DescriptionWith over 50 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. The Culinary Lead contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Culinary Lead blends culinary talent, business acumen and teaching skills to support the Resident Chef in driving business results and the staffing and performance management of all culinary employees. The Culinary Lead reports to a Resident Chef.Job Duties and Responsibilities • Models and directs employees to ensure customer service standards are met., • Delivers and holds employees accountable for an exceptional cooking class experience at every class using recipes and game plans provided., • Contributes to an environment where employees are informed and capable by supporting and/or delivering training for all employees., • Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure sanitary conditions., • Ensures all food items are cooked and served at the correct temperature., • Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed., • Provides coaching in the moment and performance feedback to culinary employees., • Seeks opportunities to increase cooking class and retail sales and directs culinary employees to execute sales plans., • Anticipates and solves problems by taking decisive action, follows up with the Resident Chef., • Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary., • Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data., • Appropriately partners with Resident Chef, HQ Culinary Team, Human Resources and other departments as needed or necessary., • Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office., • Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy., • May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks., • Additional responsibilities as assigned by Resident Chef.Essential Functions, • Ability to communicate verbally and work cooperatively with employees and customers., • Ability to remain in a stationary position for up to 3 hours at a time., • Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers., • Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose., • Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment., • Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques., • Ability to work a varied schedule in order to teach classes at different times of the day, week and year., • Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work., • Regular and predictable attendance., • Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs., • Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature.Experience and Required Qualifications, • 1-2 Years progressively responsible kitchen operations or kitchen management experience., • Culinary degree or equivalent Sous Chef experience considered in lieu of degree., • Valid Food Handlers / Food Managers Certification., • Must be at least 21 years old., • Familiarity with MS Office Suite (Word, Excel, Outlook)., • Demonstrated successful teaching and training experience., • Proven ability to drive sales and motivate teams., • Proven training and communication skills., • Proven leadership and financial management skills.Sur La Table Core Competencies for Everyone:, • Focus on the Customer: You inspire and delight your customers., • Be Genuine: Your communication style is respectful, effective and sincere., • Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action., • Take Ownership: You are committed, responsible and provide solutions., • Achieve Results: You meet and exceed goals and expectations.Pay Range & Benefits, • $19.00 - $20.00 per hour, • Employee Discount

Job DescriptionDescription: Job Summary: Bourbon & Bones Lounge – Square One Concepts, is seeking a reliable and efficient Prep/Pantry cook to join the team. The ideal candidate will be responsible in prepping and organizing the ingredients and components necessary for our dining dishes. You will work closely with the culinary team to maintain the highest quality standards and uphold our commitment to delivering exceptional culinary experiences to our guests. Duties/Responsibilities: • Prepares meal ingredients as directed by the head chef, senior chef, or other staff., • Prepares fresh produce by peeling, cutting, and portioning., • Prepares meat by trimming, cutting, and portioning., • Prepares simple dishes such as breads or salads., • Mixes or prepares condiments, dressings, and sauces., • Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards., • Assists with unloading, inspection, and storage of raw ingredients and supplies., • Food Preparation: Execute the preparation of high-quality ingredients according to established recipes and standards, ensuring accuracy, consistency, and timely delivery., • Ingredient Organization: Maintain the pantry area, ensuring that all ingredients are properly stored, labeled, and easily accessible for use., • Inventory Management: Assist in monitoring inventory levels, notifying the appropriate personnel when supplies need to be replenished to avoid shortages., • Food Safety and Sanitation: Adhere to all health and safety regulations, including proper handling and storage of food, always ensuring a clean and organized work environment., • Collaborative Work: Support the culinary team in the preparation of appetizers, sauces, garnishes, and other components required for our fine dining menu., • Quality Control: Assist in conducting regular quality checks to ensure that all ingredients and prepared items meet our high standards for taste, presentation, and consistency., • Communication: Maintain effective communication with the kitchen staff and management regarding inventory needs, menu changes, and any concerns related to food preparation or pantry supplies., • Efficiency Enhancement: Identify opportunities for streamlining processes and improving efficiency within the kitchen operations, contributing to the overall success of the restaurant., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job DescriptionDescription: Brought to you by Hi Noon Hospitality, the group behind Buck & Rider, Pinyon is a high-end coastal Mediterranean restaurant inspired by the bold, vibrant flavors of the sun-soaked shores of Greece, Spain, and Southern Italy. We highlight the freshest local seafood, prime meats, and seasonal produce: expertly prepared over live fire. Our kitchen is driven by precision, passion, and an obsession with quality. Position Overview: We are seeking an experienced and skilled Cook with a strong background in Mediterranean cuisine and live charcoal cooking. Ideal candidates will have hands-on experience with a Josper charcoal oven or similar solid fuel equipment, and a deep respect for fire-driven cooking techniques. You’ll be part of a fast-paced, collaborative culinary team focused on excellence in execution and presentation. Key Responsibilities: • Prepare and execute dishes with consistency and finesse, particularly those cooked over live charcoal., • Operate and maintain a Josper or comparable charcoal oven with confidence and skill., • Work closely with the Executive Chef and Sous Chefs to execute the daily menu with precision., • Maintain proper food handling, sanitation, and safety standards., • Assist in daily prep, mise en place, and station setup., • Uphold the high culinary standards and seasonal sensibilities of the restaurant., • 2+ years of experience in a professional kitchen, preferably at a high-end restaurant., • Proven experience cooking over live charcoal or open flame., • Experience with a Josper oven or similar solid-fuel cooking equipment is a strong plus., • Familiarity with Mediterranean ingredients, flavors, and techniques., • Excellent knife skills, attention to detail, and a sense of urgency., • Team-oriented with a positive attitude and strong work ethic., • Health benefits for full-time employees, • Competitive pay based on experience, • Opportunities for advancement within a growing concept, • A collaborative and respectful kitchen culture Interested? Sign up on our website to join the Pinyon team — we’re compiling interest now and will reach out when hiring begins. Join a passionate team bringing the fire and soul of Mediterranean coastal cuisine to life. Requirements: E-Verify Requirement: Arizona mandates that all employers use the E-Verify system to confirm the employment eligibility of new hires.

Job DescriptionDescription: Job Summary: We are seeking a talented and experienced Lead Line Cook to join our dynamic culinary team at Famous 48. As the Lead Line Cook, you will be responsible for overseeing the daily operations of the kitchen, coordinating food preparation activities, and ensuring that all dishes are prepared to the highest standards. Your expertise and leadership will contribute to maintaining the quality and consistency of our menu offerings. Duties/Responsibilities: • Food Preparation: Prepare and cook food items according to established recipes and standards, ensuring the highest quality and consistency., • Line Station Setup: Set up and stock your assigned station with all necessary supplies and ingredients before each shift., • Cooking Techniques: Utilize various cooking techniques such as grilling, sautéing, frying, broiling, and baking to prepare menu items., • Menu Knowledge: Maintain a deep understanding of the menu, including ingredients, portion sizes, and presentation standards., • Food Safety and Sanitation: Adhere to proper food handling, storage, and sanitation procedures to ensure a safe and clean kitchen environment., • Order Accuracy: Ensure accurate and timely preparation of food orders to meet guest expectations and reduce wait times., • Collaboration: Work closely with the kitchen team to coordinate food preparation and maintain smooth operations during service., • Quality Control: Inspect food items for quality and freshness, and promptly address any issues or discrepancies with the kitchen management., • Inventory Management: Assist in monitoring inventory levels and report any shortages or items in need of replenishment to the kitchen management., • Cleanliness and Organization: Maintain a clean and organized work area, including equipment, utensils, and storage areas., • Food Safety Knowledge: Familiarity with food safety regulations and practices, including proper storage, handling, and hygiene procedures., • Time Management Skills: Ability to work efficiently in a fast-paced environment, multitask, and prioritize tasks to meet deadlines., • Attention to Detail: Strong attention to detail to ensure food is prepared accurately, presentation standards are met, and orders are complete., • Team Player: Excellent teamwork and communication skills to collaborate effectively with kitchen staff and front-of-house team members., • Physical Stamina: Ability to stand for long periods, lift heavy pots and pans, and withstand high temperatures in the kitchen environment., • Flexibility: Willingness to work evenings, weekends, and holidays, as required in the restaurant industry., • Culinary Education: Formal culinary education or relevant certifications are a plus, but not mandatory., • Must be able to work flexible hours, including evening, weekends, and holidays., • Must have a valid Food Handlers Certification, • Must be at least eighteen years old., • High school diploma or equivalent (preferred)., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job Description KAUBOI A Japanese steakhouse where fire meets finesse. Savor robata-grilled specialties, craveable sushi, and a curated selection of Japanese whiskies in an electrifying, seductive atmosphere. JOIN OUR TEAM IF. . . YOU ARE LOOKING FOR: • Fun, vibrant atmosphere., • Polished, sleek, high-end space., • Work alongside a team of true hospitality professionals and culinary talents., • A dynamic leadership team that celebrates you for your individuality., • Supportive team and leadership. WHAT WE ARE LOOKING FOR: • Experience working Butchering, Sauce production and/or Pastry., • Fun, • Hospitable, • Passion for cooking, • Hard-working, • Polished, • Enthusiastic, • Team Player, • Positive Attitude, • Professionalism, • Detail-oriented, • Warm and friendly demeanor., • Ability to show warmth, empathy and hospitality., • Ability to handle a high-volume atmosphere while maintaining the highest level of quality and consistency in each dish/ingredient., • Ability to keep up with business needs within the restaurant., • Extensive food knowledge with an eagerness to always learn more., • Support the service team to ensure guest needs/requirements are met in a timely manner., • Professional appearance and behavior at all times., • Strong knife skills., • Ability to read, understand and execute prep lists and POS tickets., • Ensure kitchen cleanliness, FIFO and all safety and proper food service and storage measures are followed., • Execute and maintain quality and consistency of food with full adherence to recipes, timing and company standards., • Follow, maintain and adhere to all kitchen schedules, par lists, prep lists and opening/closing procedures., • Serve Safe Certified., • Able to maintain flexible work schedule including overtime as, • A minimum of 5 years of fine-dining restaurant or hotel cooking experience., • Butchering experience with meats, poultry, seafood, etc., • Sauce production experience with sauces, stocks, roux, etc., • Pasta production experience with extruding and cooking rolled and stuffed pastas., • Pastry production experience with handmade gelatos, sorbet, pastry, custard and cookies., • High school graduate or equivalent vocational training certificate, college degree., • Must be detail, • Must be a clear thinker, remaining calm and resolving problems using good judgment., • Punctual, regular and reliable, • Strong communication skills and ability to understand and follow written and verbal instructions., • Able to manage multiple tasks effectively and meet PHYSICAL REQUIREMENTS The physical requirements listed below are examples of those of the Lead Prep Cook may need to perform in order to carry out essential job functions: • Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, reaching with hands, stoop, kneel, or otherwise move objects., • Ability to work in hot and cold environments., • Ability to be on your feet for an entire shift. OUR COMPANY Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. WE OFFER • $18 - $21 per hour, • Fun team and environment, • Growth & Development opportunities

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job DescriptionDescription: Job Summary: Bourbon and Bones - Old Town Scottsdale N Annex is seeking a reliable and efficient Prep/Pantry cook to join the team. The ideal candidate will be responsible in prepping and organizing the ingredients and components necessary for our dining dishes. You will work closely with the culinary team to maintain the highest quality standards and uphold our commitment to delivering exceptional culinary experiences to our guests. Duties/Responsibilities: • Prepares meal ingredients as directed by the head chef, senior chef, or other staff., • Prepares fresh produce by peeling, cutting, and portioning., • Prepares meat by trimming, cutting, and portioning., • Prepares simple dishes such as breads or salads., • Mixes or prepares condiments, dressings, and sauces., • Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards., • Assists with unloading, inspection, and storage of raw ingredients and supplies., • Food Preparation: Execute the preparation of high-quality ingredients according to established recipes and standards, ensuring accuracy, consistency, and timely delivery., • Ingredient Organization: Maintain the pantry area, ensuring that all ingredients are properly stored, labeled, and easily accessible for use., • Inventory Management: Assist in monitoring inventory levels, notifying the appropriate personnel when supplies need to be replenished to avoid shortages., • Food Safety and Sanitation: Adhere to all health and safety regulations, including proper handling and storage of food, always ensuring a clean and organized work environment., • Collaborative Work: Support the culinary team in the preparation of appetizers, sauces, garnishes, and other components required for our fine dining menu., • Quality Control: Assist in conducting regular quality checks to ensure that all ingredients and prepared items meet our high standards for taste, presentation, and consistency., • Communication: Maintain effective communication with the kitchen staff and management regarding inventory needs, menu changes, and any concerns related to food preparation or pantry supplies., • Efficiency Enhancement: Identify opportunities for streamlining processes and improving efficiency within the kitchen operations, contributing to the overall success of the restaurant., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job Description Job Purpose: The Cook is responsible for quality of food ingredients used and preparation methods. The Cook prepares basic food and menu items needed in filling catering orders based on customer requests. This position is an on-site team player and production support for all orders as well as being called on at times to shop and produce specialty items not in ACW spec books. The Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the General Manager and Kitchen Management. The Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to designated preparation methods. The Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, culinary practices, as well as the safe use of fresh ingredients. The Cook works in partnership with all cooks, prep staff, porters, and management, to provide production solutions in situations arising that require action and critical thinking. The Cook work is based on following company procedures related to food quality, safety, customer satisfaction, and accuracy in cost. Responsibilities and Associated Duties: • The Cook will participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance., • The Cook will assist in the butchering of meats and fish and assist with the daily operations of the kitchen., • Ensures that all food preparations and presentations meet ACW specifications and quality standards., • Use preventative maintenance with all kitchen equipment while directing the other team members to do the same., • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide, • A High School diploma is required., • Minimum 3 years kitchen experience is required., • Current ServSafe Food Handling Certificate required at hire or within 45-days of hire., • Must be punctual and dependable., • Must have an understanding of cooking techniques., • Must have strong banquet and knife skills., • Ability to read and follow recipes., • Communicate effectively with team members., • Spanish Speaker preferred., • Culinary experience in restaurants, hotels, or catering companies- or its equivalent required, with experience in new culinary trends preferred., • Demonstrated ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential., • Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation., • While performing the duties of this job, the employee is regularly required to stoop, stand for long periods of time, as well as walk, read orders, listening while discussing orders with fellow co-workers., • The employee is frequently required to use hands to handle, push, pull, reach, and carry items with hands and arms., • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job DescriptionDescription: Job Summary: We are seeking a talented and experienced Line Cook to join our dynamic culinary team at Cold Beers & Cheeseburgers. As the Line Cook, you will be responsible for overseeing the daily operations of the kitchen, coordinating food preparation activities, and ensuring that all dishes are prepared to the highest standards. Your expertise and leadership will contribute to maintaining the quality and consistency of our menu offerings. Duties/Responsibilities: • Food Preparation: Prepare and cook food items according to established recipes and standards, ensuring the highest quality and consistency., • Line Station Setup: Set up and stock your assigned station with all necessary supplies and ingredients before each shift., • Cooking Techniques: Utilize various cooking techniques such as grilling, sautéing, frying, broiling, and baking to prepare menu items., • Menu Knowledge: Maintain a deep understanding of the menu, including ingredients, portion sizes, and presentation standards., • Food Safety and Sanitation: Adhere to proper food handling, storage, and sanitation procedures to ensure a safe and clean kitchen environment., • Order Accuracy: Ensure accurate and timely preparation of food orders to meet guest expectations and reduce wait times., • Collaboration: Work closely with the kitchen team to coordinate food preparation and maintain smooth operations during service., • Quality Control: Inspect food items for quality and freshness, and promptly address any issues or discrepancies with the kitchen management., • Inventory Management: Assist in monitoring inventory levels and report any shortages or items in need of replenishment to the kitchen management., • Cleanliness and Organization: Maintain a clean and organized work area, including equipment, utensils, and storage areas., • Food Safety Knowledge: Familiarity with food safety regulations and practices, including proper storage, handling, and hygiene procedures., • Time Management Skills: Ability to work efficiently in a fast-paced environment, multitask, and prioritize tasks to meet deadlines., • Attention to Detail: Strong attention to detail to ensure food is prepared accurately, presentation standards are met, and orders are complete., • Team Player: Excellent teamwork and communication skills to collaborate effectively with kitchen staff and front-of-house team members., • Physical Stamina: Ability to stand for long periods, lift heavy pots and pans, and withstand high temperatures in the kitchen environment., • Flexibility: Willingness to work evenings, weekends, and holidays, as required in the restaurant industry., • Culinary Education: Formal culinary education or relevant certifications are a plus, but not mandatory., • Must be able to work flexible hours, including evening, weekends, and holidays., • Must have a valid Food Handlers Certification, • Must be at least eighteen years old., • High school diploma or equivalent (preferred)., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job DescriptionDescription: Job Summary: We are seeking a talented and experienced Line Cook to join our dynamic culinary team at Cold Beers & Cheeseburgers. As the Line Cook, you will be responsible for overseeing the daily operations of the kitchen, coordinating food preparation activities, and ensuring that all dishes are prepared to the highest standards. Your expertise and leadership will contribute to maintaining the quality and consistency of our menu offerings. Duties/Responsibilities: • Food Preparation: Prepare and cook food items according to established recipes and standards, ensuring the highest quality and consistency., • Line Station Setup: Set up and stock your assigned station with all necessary supplies and ingredients before each shift., • Cooking Techniques: Utilize various cooking techniques such as grilling, sautéing, frying, broiling, and baking to prepare menu items., • Menu Knowledge: Maintain a deep understanding of the menu, including ingredients, portion sizes, and presentation standards., • Food Safety and Sanitation: Adhere to proper food handling, storage, and sanitation procedures to ensure a safe and clean kitchen environment., • Order Accuracy: Ensure accurate and timely preparation of food orders to meet guest expectations and reduce wait times., • Collaboration: Work closely with the kitchen team to coordinate food preparation and maintain smooth operations during service., • Quality Control: Inspect food items for quality and freshness, and promptly address any issues or discrepancies with the kitchen management., • Inventory Management: Assist in monitoring inventory levels and report any shortages or items in need of replenishment to the kitchen management., • Cleanliness and Organization: Maintain a clean and organized work area, including equipment, utensils, and storage areas., • Food Safety Knowledge: Familiarity with food safety regulations and practices, including proper storage, handling, and hygiene procedures., • Time Management Skills: Ability to work efficiently in a fast-paced environment, multitask, and prioritize tasks to meet deadlines., • Attention to Detail: Strong attention to detail to ensure food is prepared accurately, presentation standards are met, and orders are complete., • Team Player: Excellent teamwork and communication skills to collaborate effectively with kitchen staff and front-of-house team members., • Physical Stamina: Ability to stand for long periods, lift heavy pots and pans, and withstand high temperatures in the kitchen environment., • Flexibility: Willingness to work evenings, weekends, and holidays, as required in the restaurant industry., • Culinary Education: Formal culinary education or relevant certifications are a plus, but not mandatory., • Must be able to work flexible hours, including evening, weekends, and holidays., • Must have a valid Food Handlers Certification, • Must be at least eighteen years old., • High school diploma or equivalent (preferred)., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job Description The Hilton North Scottsdale at Cavasson is currently seeking a full-time cook. Ideal candidates have flexible availability, excellent customer service skills and the desire to provide an exceptional experience for our guests. Candidates must have the ability to work sauté pantry and fry stations. Primary Responsibilities: • Clean food preparation areas, cooking surfaces, and utensils., • Provide fast, friendly, and responsive customer service to culinary co-workers and restaurant service team., • Prepare food items per ticket order or as required for production including, but not limited to, soups, sauces, salads, appetizers, sandwiches, entrees, and breakfast items., • Employ proper cooking methods, cooks to specifications and handles, stores and rotates food properly in accordance with established health and safety standards., • Maintains the highest sanitary standards., • Maintains neat professional appearance and always observes personal cleanliness rules., • Good knife skills., • Ability to move/transfer (up to 80 lbs)., • Ability to remain stationary for long periods of time., • Ability to communicate effectively., • Maintain composure and objectivity under pressure., • 3 years culinary experience required., • Direct breakfast cookery expertise., • Banquet experience preferred. The Hilton North Scottsdale at Cavasson is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Job Overview The broiler cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Summary: Bourbon & Bones Lounge – Square One Concepts, is seeking a reliable and efficient Line cook to join the team. The ideal candidate will have a passion for creating exceptional dishes using high-quality ingredients and precise cooking techniques. This position requires someone who is detail-oriented, organized, and able to work in a fast-paced environment. Duties/Responsibilities: • Prepare and execute dishes according to the restaurant's recipes, quality standards, and presentation guidelines., • Follow precise cooking techniques and adhere to recipes to ensure consistency and excellent taste in all dishes., • Collaborate with the Sous Chef and other kitchen staff to ensure smooth operation and timely execution of orders., • Prepare ingredients by washing, chopping, and portioning according to the recipe specifications., • Monitor food levels and communicate any shortages or needs to the Sous Chef in a timely manner., • Maintain a clean and organized work area, including proper storage and labeling of ingredients., • Follow all safety and sanitation protocols, including proper handling and storage of food and equipment., • Assist with food preparation tasks, including but not limited to, stocking ingredients, preparing sauces, and garnishing dishes., • Maintain a positive and professional attitude while working in a high-pressure environment., • Must be eighteen years old., • Strong knowledge of culinary techniques, cooking methods and knife skills, • Execute the preparation of high-quality ingredients according to established recipes and standards, ensuring accuracy, consistency, and timely delivery., • Ingredient Organization: Maintain the pantry area, ensuring that all ingredients are properly stored, labeled, and easily accessible for use., • Inventory Management: Assist in monitoring inventory levels, notifying the appropriate personnel when supplies need to be replenished to avoid shortages., • Food Safety and Sanitation: Adhere to all health and safety regulations, including proper handling and storage of food, always ensuring a clean and organized work environment., • Support the culinary team in the preparation of appetizers, sauces, garnishes, and other components required for our fine dining menu., • Quality Control: Assist in conducting regular quality checks to ensure that all ingredients and prepared items meet our high standards for taste, presentation, and consistency., • Maintain effective communication with the kitchen staff and management regarding inventory needs, menu changes, and any concerns related to food preparation or pantry supplies., • Identify opportunities for streamlining processes and improving efficiency within the kitchen operations, contributing to the overall success of the restaurant., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Employee Assistance Program (EAP) As a Line Cook, you will be responsible for executing high-quality menu items with precision, consistency, and efficiency. Your mission is to ensure every dish meets THE ONE GROUP’s exceptional standards while maintaining a clean, organized, and high-energy work environment. Key Responsibilities • Prepare and execute all dishes from the assigned station with precision and efficiency, • Follow recipes, portioning guidelines, and plating standards to maintain consistency, • Read and process food tickets accurately to ensure timely service, • Maintain cleanliness, organization, and food safety standards always, • Execute all menu items with proper technique, timing, and attention to detail, • Assist with daily prep tasks, ingredient stocking, and kitchen setup, • Ensure all storage and production areas are properly organized and maintained, • Work collaboratively with the BOH and FOH teams to ensure seamless service, • Follow health department sanitation requirements and maintain a safe kitchen environment, • Previous experience as a Line Cook, Prep Cook, or similar kitchen role in a high-volume restaurant, • Strong understanding of culinary techniques, food safety, and kitchen operations, • Ability to work efficiently in a fast-paced, high-pressure environment, • Excellent knife skills and proficiency in various cooking methods, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift 50 lbs., • Availability to work nights, weekends, and holidays This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Job Description An artist at heart, with an eye for detail, as Cupcake Froster at Sprinkles, you will hand frost all cupcakes, and add the appropriate designs to each one. You will be taught how to frost the bakery items and learn to perfect the art of the Sprinkles design with your own twist. You will also ensure proper rotation of cupcakes and frosting and learn how we bake these special desserts. Perks of Working with Sprinkles: • Hourly Pay + Tips*, • Benefit options including Heath, Dental, Vision, Life, and 401K, • Daily Pay option available to associates, • Paid Time Off, • Sprinkles Associate Card to sprinkle the joy to your family, friends, and community, • Opportunity to do good – Sprinkles partners with several charities and community organizations, • Family Friendly Hours, • Chance to be a part of special memories that happen daily in our bakery, • Act as a company advocate and embody the Sprinkles Culture., • Retain and demonstrate proper policies and procedures delivered by trainers and managers with enthusiasm., • Follow all frosting techniques as trained to specifications and standards., • Demonstrate teamwork skills as you rely on and assist fellow associates in providing the Sprinkles Experience., • Adhere to all safety and sanitation guidelines to maintain a clean and safe work environment behind the counter and in dining area where applicable., • Assist with all cleaning duties as stated on opening, closing, daily, and/or weekly checklists., • Report to work as scheduled and fulfill requirements for duration of shift., • Box, package, or plate cupcakes and other bakery goods as needed., • Act with a high level of detail when following instructions down to the dot on top of a Sprinkles cupcake. Requirements: • A passion and love of the Sprinkles product, brand, and experience., • Culinary or pasty certification preferred, or at least 1 year of previous food service experience (EG: cook, server, host, baker, busser)., • Ability to work a changing schedule that can begin between 12am, 2am, or 3am., • Ability to communicate verbally and understand and follow written and verbal instructions from management., • Must be able to move around the front of the bakery as you bend down for bags and reach up for cupcake trays., • Must be able to remain in a stationary position for up to 60% of the time., • Ability to be on your feet for hours at a time., • Can lift at least 50 pounds, which can include carrying cupcake trays, frosting, and bags of boxed purchases., • Can work well under pressure and maintain a consistent pace through the shift. *Tips are not guaranteed. Sprinkles is an equal opportunity employer

Job Description Assistant KM/Sous Chef responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory, and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience. Responsibilities • Manage kitchen staff and coordinate food orders, • Supervise food prep and cooking, • Check food plating and temperature, • Establish portion sizes, • Schedule kitchen staff shifts, • Price menu items in collaboration with the Restaurant Manager, • Order food supplies and kitchen equipment, as needed, • Train kitchen staff on prep work and food plating techniques, • Store food products in compliance with safety practices (e.g. in refrigerators), • Keep weekly and monthly cost reports, • Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work during evenings and weekends, • Certification from a culinary school or degree in Restaurant Management is a plus, • Has worked with Pizza before and feels comfortable managing a pizza kitchen, • Knowledge of Dough production Benefits: • Medical, Dental, Accident, STD, Vision, Voluntary Life benefits offered, • Employee discount, • Health insurance, • Paid training

Job DescriptionDescription: Job Summary: As an Assistant Kitchen Manager, you will play a vital role in ensuring the smooth operation and success of our kitchen. You will work closely with the Kitchen Manager to oversee all aspects of food preparation, quality control, and kitchen staff management. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast-paced environment. Supervisory Responsibilities: • Hires and trains restaurant staff., • Assist in organizes and oversees the staff schedules., • Conducts performance evaluations that are timely and constructive., • Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency., • Support the development and execution of menu items according to recipes and restaurant standards., • Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures., • Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance., • Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets., • Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly., • Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal., • Collaborate with the front-of-house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area., • Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment., • Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs., • Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively., • Must be eighteen years old., • Strong knowledge of kitchen operations, food preparation techniques, and industry best practices., • Excellent understanding of food safety and sanitation standards, with a commitment to upholding them., • Ability to multitask and thrive in a fast-paced, high-pressure environment., • Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff., • Strong organizational and time management skills to ensure smooth kitchen operations., • Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management., • Must be able to work flexible hours, including evening, weekends, and holidays., • Aloha (point of Sales), • Hot Schedule (Employee scheduling), • Paylocity (HR, Payroll, and Employer Information), • Restaurant 365 (inventory Management & Reporting), • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Quarterly Bonus, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job DescriptionDescription: CAREERS AT DESERT HIGHLANDS GOLF CLUB/ASSOCIATION! Explore all of the employment opportunities available at the premier residential golf community in Scottsdale, Arizona. Desert Highlands is a private residential golf community that offers only the finest amenities and exceptional service to our exclusive members. Desert Highlands has been recognized as a Five-Star Platinum Club, ranked as #11 in the top 100 Golf Clubs, a Distinguished Emerald Club and one of America's Healthiest Clubs. Our employees are trained to be the finest, service-oriented employees in the Club industry. No matter the position, each employee represents the Club to Members and prospective Members. We are more than just an employer; we are a family serving a family. Mission: We provide exceptional experiences that instill pride in our community. Vision: Desert Highlands strives to be recognized as the finest member owned club community in the Nation. Core Values: Respect, Heritage, Dynamic, Community, Excellence, & Integrity Desert Highlands Association/Golf Club is looking to grow their Culinary Team and make it even more awesome than it already is! We’re seeking a dedicated Line Cook to assist in preparing high-quality dishes across all food outlets. You’ll maintain cleanliness, ensure timely delivery, and uphold preparation standards under the direction of our Executive Chef. JOB DESCRIPTION: Responsible for the set-up and preparation of all breakfast, lunch or dinner items served from the line. Reports to the Executive Chef and Sous Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Prepare and cook menu items accurately, following recipe cards, presentation standards, and portion control guidelines., • Ensure all food leaving the kitchen is of the highest quality before service., • Set up and maintain a clean, organized, and well-stocked station; verify station readiness at least 15 minutes prior to service., • Take inventory of station items and determine necessary prep; ensure all food items are properly covered, dated, rotated, and stored to minimize waste and maintain quality., • Monitor cooking times and temperatures to meet club standards and food safety protocols., • Collaborate effectively with kitchen staff and communicate special requests, changes, or quality concerns to supervisors., • Assist with receiving, storing, and rotating supplies; report inventory needs, temperature issues, or production concerns., • Support banquet and catering setup as needed; complete prep work such as chopping, portioning, and assembling during slow periods or as directed., • Attend all kitchen staff meetings and follow supervisor instructions at the start of each shift., • Follow all sanitation, health, and safety procedures for equipment use and cleaning., • Clean and restock station, equipment, and storage areas at the end of each shift; return unused food to proper storage and check out with supervisor before leaving., • Keep walk-ins and storage areas organized at all times; maintain par stocks, adjusting production based on business levels., • Adapt to schedule changes or shift adjustments to meet business demands., • Perform other duties as assigned. Requirements: Required Qualifications: • Culinary degree a plus but not mandatory, • Present a positive, professional image., • Must be self-motivated and customer service oriented., • Strong interpersonal as well as written and oral communication skills., • Reliable and predictable attendance.

Job DescriptionDescription: Brought to you by Hi Noon Hospitality—the team behind Buck & Rider and Ingo’s Tasty Food—Pinyon is a Mediterranean-inspired restaurant opening in Old Town Scottsdale. Inspired by journeys across Turkey, Italy, France, Malta, Greece, Spain, and Morocco, the name reflects a deep connection to the region’s vibrant food culture and heritage. Set along the park with a welcoming patio for alfresco dining, Pinyon invites guests to linger over a cocktail or a lively spritz while enjoying house-made pita, crudos, pasta, seasonal salads, and an ever-changing array of spreads and dips alongside dishes cooked over open flame—celebrating flavors from Barcelona to Malta while uniting the best global ingredients and time-honored techniques to bring a fresh, sophisticated dining experience to the community. Position Overview: As a Line Cook at Pinyon, you’ll work at the center of the action in a fast-paced, high-volume kitchen. From the grill to sauté, pantry to plating, you’ll execute dishes with consistency, speed, and care, ensuring every plate meets our exacting standards. This role demands focus, teamwork, and a passion for culinary craft. Key Responsibilities: • Execute menu items with precision according to recipes and plating standards., • Maintain pace and accuracy during high-volume service without sacrificing quality., • Keep your station organized and fully stocked before, during, and after service., • Collaborate with the kitchen team to ensure smooth communication and ticket flow., • Maintain cleanliness and sanitation in compliance with health and safety standards., • Assist with prep work including chopping, portioning, and stocking ingredients., • Previous kitchen experience in a fast-paced, high-volume restaurant preferred (but we’ll train the right candidates with a great attitude)., • Previous experience as a prep cook in a high-volume or fast-paced kitchen preferred., • Strong knife skills and basic culinary knowledge., • Ability to work quickly, efficiently, and accurately., • Team-oriented, reliable, and proactive., • Physical stamina: able to stand for long periods and lift up to 50 lbs., • Be part of the launch of one of Old Town Scottsdale’s most exciting new restaurants., • Work with fresh, seasonal ingredients in a kitchen focused on quality and creativity., • Join Hi Noon Hospitality, creators of beloved Arizona restaurants like Buck & Rider and Ingo’s Tasty Food., • Enjoy a professional, growth-focused work environment where your skills are valued., • Competitive pay and opportunities for advancement. Benefits & Perks: • Health benefits for full-time employees, • Competitive pay based on experience, • Grow professionally within a growing hospitality group renowned for excellence., • Exposure to top-tier ingredients and techniques, • Dining Discounts at all our locations Requirements: E-Verify Requirement: Arizona mandates that all employers use the E-Verify system to confirm the employment eligibility of new hires.

Job DescriptionDescription: Brought to you by Hi Noon Hospitality—the team behind Buck & Rider and Ingo’s Tasty Food—Pinyon is a Mediterranean-inspired restaurant opening in Old Town Scottsdale. Inspired by journeys across Turkey, Italy, France, Malta, Greece, Spain, and Morocco, the name reflects a deep connection to the region’s vibrant food culture and heritage. Set along the park with a welcoming patio for alfresco dining, Pinyon invites guests to linger over a cocktail or a lively spritz while enjoying house-made pita, crudos, pasta, seasonal salads, and an ever-changing array of spreads and dips alongside dishes cooked over open flame—celebrating flavors from Barcelona to Malta while uniting the best global ingredients and time-honored techniques to bring a fresh, sophisticated dining experience to the community. Position Overview: As a Line Cook at Pinyon, you’ll work at the center of the action in a fast-paced, high-volume kitchen. From the grill to sauté, pantry to plating, you’ll execute dishes with consistency, speed, and care, ensuring every plate meets our exacting standards. This role demands focus, teamwork, and a passion for culinary craft. Key Responsibilities: • Execute menu items with precision according to recipes and plating standards., • Maintain pace and accuracy during high-volume service without sacrificing quality., • Keep your station organized and fully stocked before, during, and after service., • Collaborate with the kitchen team to ensure smooth communication and ticket flow., • Maintain cleanliness and sanitation in compliance with health and safety standards., • Assist with prep work including chopping, portioning, and stocking ingredients., • Previous kitchen experience in a fast-paced, high-volume restaurant preferred (but we’ll train the right candidates with a great attitude)., • Previous experience as a prep cook in a high-volume or fast-paced kitchen preferred., • Strong knife skills and basic culinary knowledge., • Ability to work quickly, efficiently, and accurately., • Team-oriented, reliable, and proactive., • Physical stamina: able to stand for long periods and lift up to 50 lbs., • Be part of the launch of one of Old Town Scottsdale’s most exciting new restaurants., • Work with fresh, seasonal ingredients in a kitchen focused on quality and creativity., • Join Hi Noon Hospitality, creators of beloved Arizona restaurants like Buck & Rider and Ingo’s Tasty Food., • Enjoy a professional, growth-focused work environment where your skills are valued., • Competitive pay and opportunities for advancement. Benefits & Perks: • Health benefits for full-time employees, • Competitive pay based on experience, • Grow professionally within a growing hospitality group renowned for excellence., • Exposure to top-tier ingredients and techniques, • Dining Discounts at all our locations Requirements: E-Verify Requirement: Arizona mandates that all employers use the E-Verify system to confirm the employment eligibility of new hires.

Job DescriptionDescription: Job Summary: Bourbon & Bones Chophouse is seeking a reliable and efficient Grill cook to join the team. As a Grill Cook, you will be responsible for preparing and cooking a variety of delicious grilled dishes, ensuring high-quality food and exceptional customer satisfaction. Your expertise in grilling techniques and ability to work in a fast-paced environment will contribute to the success of our restaurants. Duties/Responsibilities: • Food Preparation: Prepare and portion meats, poultry, seafood, and vegetables for grilling according to established recipes and standards., • Grill Operation: Operate various grilling equipment, such as gas or charcoal grills, ensuring proper temperature control, cooking times, and doneness levels., • Menu Execution: Follow recipes, cooking techniques, and plating guidelines to consistently deliver exceptional quality grilled dishes., • Food Safety and Hygiene: Adhere to proper food handling, storage, and sanitation procedures to maintain a clean and safe working environment., • Order Accuracy: Ensure accurate and timely preparation of customer orders while maintaining high standards of presentation and portion control., • Collaboration: Coordinate with other kitchen staff members to ensure efficient workflow and timely service during peak hours., • Equipment Maintenance: Clean and maintain grilling equipment, ensuring it is in proper working condition, and report any maintenance or repair needs to the supervisor., • Quality Control: Monitor food quality, taste, and presentation to uphold Square One Concepts' culinary standards and address any issues promptly., • Inventory Management: Assist in monitoring and managing ingredient inventory, reporting shortages, and suggesting ordering needs., • Teamwork: Collaborate with the kitchen team, including chefs, line cooks, and dishwashers, to maintain a positive work environment and achieve overall kitchen goals., • Must be 18 years of age, • Previous experience as a Grill Cook or similar role, preferably in a high-volume fine dining restaurant environment., • Strong knowledge of grill cooking techniques, including temperature control and timing., • Familiarity with various cuts of meat, seafood, and vegetables, and the ability to cook them to desired levels of doneness., • Solid understanding of food safety and sanitation practices, ensuring compliance with health regulations., • Ability to work in a fast-paced, high-pressure environment while maintaining composure and attention to detail., • Excellent organizational skills and the ability to prioritize tasks effectively., • Strong communication and teamwork skills, promoting a positive and collaborative work environment., • Ability to work quickly and efficiently., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job DescriptionDescription: Job Summary: As a Grill Cook, you will be responsible for preparing and cooking a variety of delicious grilled dishes, ensuring high-quality food and exceptional customer satisfaction. Your expertise in grilling techniques and ability to work in a fast-paced environment will contribute to the success of our restaurants. Duties/Responsibilities: • Food Preparation: Prepare and portion meats, poultry, seafood, and vegetables for grilling according to established recipes and standards., • Grill Operation: Operate various grilling equipment, such as gas or charcoal grills, ensuring proper temperature control, cooking times, and doneness levels., • Menu Execution: Follow recipes, cooking techniques, and plating guidelines to consistently deliver exceptional quality grilled dishes., • Food Safety and Hygiene: Adhere to proper food handling, storage, and sanitation procedures to maintain a clean and safe working environment., • Order Accuracy: Ensure accurate and timely preparation of customer orders while maintaining high standards of presentation and portion control., • Collaboration: Coordinate with other kitchen staff members to ensure efficient workflow and timely service during peak hours., • Equipment Maintenance: Clean and maintain grilling equipment, ensuring it is in proper working condition, and report any maintenance or repair needs to the supervisor., • Quality Control: Monitor food quality, taste, and presentation to uphold Square One Concepts' culinary standards and address any issues promptly., • Inventory Management: Assist in monitoring and managing ingredient inventory, reporting shortages, and suggesting ordering needs., • Teamwork: Collaborate with the kitchen team, including chefs, line cooks, and dishwashers, to maintain a positive work environment and achieve overall kitchen goals., • Strong knowledge of grill cooking techniques, including temperature control and timing., • Familiarity with various cuts of meat, seafood, and vegetables, and the ability to cook them to desired levels of doneness., • Solid understanding of food safety and sanitation practices, ensuring compliance with health regulations., • Ability to work in a fast-paced, high-pressure environment while maintaining composure and attention to detail., • Excellent organizational skills and the ability to prioritize tasks effectively., • Strong communication and teamwork skills, promoting a positive and collaborative work environment., • Must be able to work flexible hours, including evening, weekends, and holidays., • Must have a valid Food Handlers Certification, • Must be at least eighteen years old., • High school diploma or equivalent (preferred)., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job Description Wedgewood Weddings & Events is looking for a Catering Driver & Prep Cook to support our culinary team by ensuring seamless food deliveries and assisting with kitchen operations. If you thrive in a fast-paced environment and enjoy being on the move, we want to hear from you! What You’ll Do: * Safely transport prepared food from the kitchen to wedding venues in a company vehicle. * Assist with food preparation and kitchen support to ensure smooth event execution. * Maintain food safety and handling procedures to uphold quality standards. * Collaborate with the culinary and event teams to ensure timely and efficient service. What You Bring: * A valid driver’s license with a clean driving record. * Ability to lift and transport food and supplies safely. * Experience in food service, catering, or kitchen prep is a plus. * Strong time management skills and attention to detail. * Availability to work evenings, weekends, and holidays as needed. Join our team and play a key role in creating unforgettable wedding experiences! Enough about you; this is what you need to know about us: We're a family-owned business that's been revolutionizing the wedding industry since 1986. Everyone knows weddings are stressful, and that's where we come in! With 70+ venues coast to coast and growing, we offer beautiful locations and stress-free planning with our all-inclusive packages. Our expert team specializes in handling all the logistics, meaning clients can sidestep the headaches of planning a wedding. We're a team of hospitality enthusiasts who do whatever it takes to create flawless, fun, and unique events. Our goal? Delivering the best value, service, and convenience to every client, every time. That's why we hire people who are passionate about making each celebration truly special. Why choose us: * Flexible part-time hours that are perfect for students and those looking to earn extra cash on nights and weekends. * An opportunity to be part of something special and contribute to our couples’ amazing celebrations. * Highly recommended workplace: 90% of our full-time team members endorse us as a great place to work, thanks to our collaborative culture and focus on employee satisfaction. The important extras: * As is typical in the hospitality industry, this position requires regular availability to work evening, weekend, and holiday shifts, as well as shifts of more than 8 hours and workweeks of more than 40 hours. * Wedgewood Weddings 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 DescriptionDescription: Job Summary: We are seeking a talented and experienced Grill Cook to join our dynamic culinary team at Cold Beers & Cheese Burgers. As a Grill Cook, you will be responsible for preparing and cooking a variety of delicious grilled dishes, ensuring high-quality food and exceptional customer satisfaction. Your expertise in grilling techniques and ability to work in a fast-paced environment will contribute to the success of our restaurants. Duties/Responsibilities: • Food Preparation: Prepare and portion meats, poultry, seafood, and vegetables for grilling according to established recipes and standards., • Grill Operation: Operate various grilling equipment, such as gas or charcoal grills, ensuring proper temperature control, cooking times, and doneness levels., • Menu Execution: Follow recipes, cooking techniques, and plating guidelines to consistently deliver exceptional quality grilled dishes., • Food Safety and Hygiene: Adhere to proper food handling, storage, and sanitation procedures to maintain a clean and safe working environment., • Order Accuracy: Ensure accurate and timely preparation of customer orders while maintaining high standards of presentation and portion control., • Collaboration: Coordinate with other kitchen staff members to ensure efficient workflow and timely service during peak hours., • Equipment Maintenance: Clean and maintain grilling equipment, ensuring it is in proper working condition, and report any maintenance or repair needs to the supervisor., • Quality Control: Monitor food quality, taste, and presentation to uphold Square One Concepts' culinary standards and address any issues promptly., • Inventory Management: Assist in monitoring and managing ingredient inventory, reporting shortages, and suggesting ordering needs., • Teamwork: Collaborate with the kitchen team, including chefs, line cooks, and dishwashers, to maintain a positive work environment and achieve overall kitchen goals., • Strong knowledge of grill cooking techniques, including temperature control and timing., • Familiarity with various cuts of meat, seafood, and vegetables, and the ability to cook them to desired levels of doneness., • Solid understanding of food safety and sanitation practices, ensuring compliance with health regulations., • Ability to work in a fast-paced, high-pressure environment while maintaining composure and attention to detail., • Excellent organizational skills and the ability to prioritize tasks effectively., • Strong communication and teamwork skills, promoting a positive and collaborative work environment., • Must be able to work flexible hours, including evening, weekends, and holidays., • Must have a valid Food Handlers Certification, • Must be at least eighteen years old., • High school diploma or equivalent (preferred)., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Additional Information Job Number25163452 Job CategoryFood and Beverage & Culinary LocationThe Phoenician a Luxury Collection Resort Scottsdale, 6000 East Camelback Road, Scottsdale, Arizona, United States, 85251___ ScheduleFull Time Located Remotely?N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Description Scope of Position The Banquet Manager is responsible for overseeing all banquet operations to ensure successful events, profitable outcomes, and consistently high standards of food, service, and guest satisfaction. This role includes supervising banquet staff, managing budgets, ensuring compliance with safety and hospitality standards, and fostering a positive, service-oriented team culture. Qualifications Education & Experience * High school diploma or GED required; college or hospitality-related coursework preferred. * Previous supervisory experience in banquets, catering, or food & beverage operations required. * Food service permit and/or alcohol awareness certification as required by state, local, or franchise regulations. Physical Requirements * Ability to work long and flexible hours, including nights, weekends, and holidays. * Ability to exert up to 75 lbs occasionally, and 50 lbs frequently; stand and walk for extended periods. Core Competencies * Strong communication skills (verbal and written). * Ability to make quick, accurate decisions in high-pressure situations. * Skilled in conflict resolution and guest service recovery. * Effective problem-solving and organizational skills. * Financial acumen with the ability to manage budgets, labor costs, and banquet revenue. * Ability to lead, train, and motivate a diverse team. Primary Responsibilities Guest Service & Event Execution * Ensure banquet spaces are properly set and service staff is fully prepared prior to each event. * Oversee the sequence of service, food quality, and presentation to deliver an exceptional guest experience. * Serve as primary point of contact for clients during events; respond promptly to last-minute changes and guest requests. * Conduct final walk-throughs before guest arrival to ensure compliance with Banquet Event Orders (BEOs) and hotel standards. * Address guest complaints and resolve service issues quickly and professionally. Team Leadership & Training * Recruit, train, schedule, and supervise banquet staff in accordance with company standards. * Conduct pre-shift meetings and staff training on service procedures, safety, sanitation, and alcohol awareness. * Monitor staff performance and complete timely evaluations. * Foster a positive work environment with recognition and motivation programs. Operational Management * Review and execute BEOs with banquet, catering, and culinary teams to ensure accuracy. * Monitor labor costs daily and adjust staffing to align with event volume and budgets. * Maintain banquet equipment, storage areas, and back-of-house spaces in an orderly, safe, and secure manner. * Manage inventories and requisition supplies as needed. * Ensure accurate and timely completion of event checks, reports, payroll, and tip distribution. * Uphold compliance with all federal, state, and local regulations (OSHA, EEOC, food safety, liquor laws, etc.). Collaboration & Communication * Maintain strong working relationships with catering managers, banquet chefs, and other F&B leaders. * Participate in BEO meetings and other required management meetings. * Communicate all event updates, changes, and needs to appropriate departments. * Act as Manager on Duty as assigned. Additional Duties * Support company safety initiatives, including fire safety and proper lifting techniques. * Attend all required trainings and company meetings. * Perform other related duties as requested by management. *

Job Description JOB SUMMARY Sanctuary Camelback Mountain seeks an exceptional Director of Food & Beverage to curate and advance the resort’s award-winning culinary and beverage experiences. Blending creativity, craftsmanship, and leadership, this role embodies the art of hospitality—transforming every dining moment into an expression of Sanctuary’s signature luxury. Overseeing all culinary and beverage operations—including elements Restaurant, Jade Bar, In-Room Dining, Pool Bar, Private Bar, Employee Dining Room, and all catering and banquet functions—the Director of Food & Beverage will drive performance through strategic leadership, team development, and an unwavering focus on guest satisfaction. This individual will serve as a key member of the resort’s Executive Committee, contributing to Sanctuary’s continued reputation as one of Arizona’s most exceptional resort destinations. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive. Leadership & Vision • Provide strategic direction and inspirational leadership to all Food & Beverage and Culinary teams, cultivating a culture of excellence, empowerment, and continuous improvement., • Champion the resort’s brand identity through all dining experiences—ensuring consistency, creativity, and alignment with Sanctuary’s luxury positioning., • Actively participate in long-range business planning, financial forecasting, and capital improvement initiatives., • Oversee day-to-day Food & Beverage and Culinary operations, ensuring superior quality, consistency, and efficiency across all outlets., • Lead the design and implementation of innovative service standards, beverage programs, and culinary experiences that differentiate Sanctuary in the marketplace., • Partner with the Executive Chef to drive menu development, cost management, and sustainability initiatives that enhance profitability without compromising quality., • Develop, monitor, and achieve annual budgets, forecasts, and key performance metrics., • Maximize revenue through strategic pricing, upselling, and creative programming., • Recruit, mentor, and develop top talent within the department, fostering a culture of hospitality, accountability, and professional growth., • Provide hands-on coaching and training that inspires passion, confidence, and alignment with Sanctuary’s values and service philosophy., • Maintain an elevated presence on the floor during key dining periods to personally engage with guests and ensure the seamless execution of service., • Anticipate guest needs, resolve challenges proactively, and ensure a personalized and memorable dining experience., • Oversee scheduling, payroll, purchasing, and inventory control to ensure operational efficiency and budget alignment., • Maintain expertise in Microsoft Office, MICROS, OpenTable, and property management systems., • Prepare detailed reports, proposals, and communications that support strategic initiatives and executive decision-making., • Other duties assigned by the Managing Director. JOB REQUIREMENTS • Exceptional financial acumen with experience managing budgets., • Strong presence, communication, and relationship-building skills with guests, staff, and ownership., • Demonstrated ability to innovate, inspire, and elevate brand experiences through food, beverage, and service excellence., • Proven success overseeing multi-outlet operations and leading large, diverse teams with a focus on excellence and accountability., • Strong financial acumen with expertise in budgeting, forecasting, cost control, and revenue growth., • Strategic and innovative leader with the ability to elevate guest experiences through exceptional cuisine, beverage programming, and service delivery., • Exceptional interpersonal, communication, and team development skills with a passion for coaching and cultivating talent. QUALIFICATIONS Education Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred. Related Work Experience 10+ years of progressive Food & Beverage leadership experience, with at least 5 years in a luxury resort or Forbes Five-Star environment. Required Knowledge Proficient in Microsoft Office, MICROS POS, OpenTable, and related hospitality systems.

Job DescriptionDescription: Brought to you by Hi Noon Hospitality—the team behind Buck & Rider and Ingo’s Tasty Food—Pinyon is a Mediterranean-inspired restaurant opening in Old Town Scottsdale. Inspired by journeys across Turkey, Italy, France, Malta, Greece, Spain, and Morocco, the name reflects a deep connection to the region’s vibrant food culture and heritage. Set along the park with a welcoming patio for alfresco dining, Pinyon invites guests to linger over a cocktail or a lively spritz while enjoying house-made pita, crudos, pasta, seasonal salads, and an ever-changing array of spreads and dips alongside dishes cooked over open flame—celebrating flavors from Barcelona to Malta while uniting the best global ingredients and time-honored techniques to bring a fresh, sophisticated dining experience to the community. Position Overview As Pastry Cook at Pinyon, you’ll lead the pastry program in a high-volume, scratch kitchen. From breads and doughs to elegant plated desserts, you will combine technical skill with creativity to craft offerings that complement and elevate our coastal Mediterranean menu. This role requires strong organization, leadership, and the ability to execute consistently at scale while inspiring the pastry team. Key Responsibilities • Design and execute a Mediterranean-inspired pastry and dessert menu that aligns with Pinyon’s culinary vision., • Lead production of breads, doughs, desserts, and pastries for high-volume service., • Maintain consistency and precision in recipes, presentation, and portion standards., • Train, mentor, and manage pastry team members to uphold excellence across shifts., • Collaborate with the Executive Chef and culinary leadership on seasonal menu changes and specials., • Ensure proper inventory, ordering, and cost management for the pastry department., • Uphold food safety, sanitation, and cleanliness standards across pastry and prep areas., • 1+ years pastry experience in a high-volume, upscale restaurant; leadership experience preferred., • Strong technical knowledge of pastry, bread, and dessert production., • Creative eye for Mediterranean-inspired flavor combinations and plating., • Excellent organizational and time-management skills., • Ability to train and lead a pastry team in a fast-paced environment., • Team-oriented mindset with excellent communication skills., • Build and lead the pastry program for one of Scottsdale’s most anticipated new restaurant openings., • Work with fresh, seasonal ingredients in a creative, scratch kitchen., • Join Hi Noon Hospitality, the group behind celebrated Arizona restaurants like Buck & Rider and Ingo’s Tasty Food., • Competitive salary, staff meal benefits, and opportunities for professional growth.

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

Job Description Position: Chef / GM Location: Scottsdale, Arizona (Fully on site) Salary: $70K-$80K+ Bonus Growing Hospitality Services provider seeks a new Executive Chef/General Manager to join their team. Responsibilities: · The Chef Manager is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and D365 specifications · The Chef Manager will also be directly accountable for the execution of local sales and promotional efforts, client engagement, personal relationships, and outstanding customer service and client loyalty performance standards. · The Chef Manager will actively participate in promotional activities and client facing relationship building efforts that result in enhancements to revenue, quality, world-class Guest Service, and employee/customer relations. · Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required. · Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences. · Utilize Shipday for all logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. · Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements. · Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross-training and employee development. · Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services. · Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records. · Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately. · Responsible for supporting the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets. · Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer · · Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives. Qualifications · 3+ years in hands-on culinary operations with Safe Food Handling & Allergen Certification preferred. · 3+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation. · Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. · Must have a base knowledge of finance and accounting principles and Department of Health Regulations. · Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget. · Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component. · Multi-lingual is a plus (Spanish). · A flexible work schedule required, including weekends and holidays · Must have a valid driver’s license with clean driving history. · All candidates will be subject to background check & drug screening.

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Chef Manager Senior you will be responsible for back and front of the house operations for the food service departments. You will maintain a quality culinary program and process all financial reporting. Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management to include hiring, coaching, counseling, training and developing. Key Responsibilities: • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, • Participates in employee meetings and training programs, • Conducts safety, sanitation and maintenance programs, • Tracks food and labor costs closely, making thoughtful adjustments to purchasing and staffing as needed to stay within budget, while consistently upholding quality and service standards, • Maintains an active role in managing team developments, • Train, mentor, kitchen staff to meet service demands, • Foster a positive, accountable kitchen culture with clear expectations and feedback, • Collaborates (or Manages) front-of-house to ensure smooth service flow, • Manages purchasing and inventory controls, and manages vendor relationships, • Implements systems for prep lists, waste management, production tracking, • Follows company culinary standards and programs, • Participates in marketing and merchandising at site, including company-driven promotions, • Produces professional presentations in PowerPoint and Excel for client review, • Understands financial processes, ability to analyze ledgers and P&L statements, • Performs related duties and special projects as assigned, • Degree in Culinary Arts is preferred or equivalent professional experience, • Five years progressive culinary management experience, • Self-starter, innovative and ability to multitask, • Maintains a positive attitude under pressure and motivate team, • Must possess a passion for excellence, • Must be knowledgeable on HACCP controls along with proper storage and use of food, • Purchasing, food storage and sanitation experience, • P&L and financial reporting experience, • Knowledge of budgets, labor costs, inventory controls, • Strong leadership, coaching and training skills, • Computer skills: proficient in Microsoft Office, • Excellent verbal and written communication skills, • Exceptional business etiquette and client relations, • Ability to lift, bend and carry up to 40 lbs, • Knowledge of safe and sanitary food handling principles, • Conformity to the highest standards of personal integrity and ethical behavior, • ServSafe or Department of Health certification a plus, • Willingness to support other units with occasional travel, if needed, during team off season Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1473241 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job Description Job Description Job Title: Sous Chef Concept Type: Fine Dining Location: Scottsdale, AZ Salary: $65,000-$70,000 per year Join a highly esteemed and innovative hospitality group known for redefining culinary excellence, service, and hospitality at its finest. With a culture grounded in collaboration, creativity, and an unwavering commitment to excellence, this organization nurtures its team members to thrive both personally and professionally. At the forefront of exceptional fine dining, it offers an environment that combines innovation with a dedication to unforgettable guest experiences. We are seeking a visionary Sous Chef to lead our fine dining restaurant concept in Scottsdale, AZ. This role is perfect for a driven chef passionate about creativity, innovation, and excellence in the culinary arts. With a salary range of $65,000-$70,000 this is an incredible opportunity for an experienced fine dining professional who values collaboration, leadership, and growth. Job Qualifications To thrive in this Sous Chef role in Scottsdale, AZ, candidates must possess: • A minimum of 5 years of experience in fine dining or upscale single-unit restaurant environments., • At least 5 years of executive chef leadership experience, managing teams in high-pressure settings., • Demonstrated creativity in crafting imaginative, visually stunning, and high-quality dishes., • Exceptional work ethic, with a willingness to commit to long hours, including weekends and holidays., • Strong attention to detail, including cleanliness, consistency, and precision in cooking., • Outstanding communication skills for managing staff and liaising with the management team. Bilingual preferred (Spanish). Job Responsibilities As the Sous Chef in Scottsdale, AZ, you will: • Curate innovative, seasonal menus reflecting the essence of fine dining, while using high-quality ingredients and masterful presentation., • Oversee every aspect of food preparation, ensuring consistency, freshness, and adherence to advanced cooking techniques., • Lead and inspire the kitchen team, fostering a collaborative, supportive, and motivating work culture., • Maintain rigorous quality control standards, guaranteeing every dish leaving the kitchen exceeds expectations in taste and presentation., • Optimize kitchen operations for productivity during peak service hours while maintaining an unwavering commitment to quality., • Collaborate with management to oversee food costs, inventory, and minimize waste without sacrificing standards., • Ensure the kitchen and its processes comply with local health and safety regulations, maintaining exceptional standards of cleanliness and hygiene., • Work closely with front-of-house teams to deliver a seamless and personalized guest dining experience. Benefits In addition to a competitive salary, the Sous Chef role in Scottsdale, AZ includes: • An exciting profit-sharing plan offering the chance to join in the success of our fine dining experience., • Access to a suite of health and wellness benefits, including medical, dental, vision, life insurance, short-term and long-term disability, and additional voluntary options., • Paid vacation and sick leave to support work-life balance., • Employee discounts across a curated selection of premium hospitality venues., • Exclusive access to events, shows, and other engaging activities., • A dynamic, collaborative work environment in one of the most attractive locations in hospitality. This is your opportunity to shine as Sous Chef in Scottsdale, AZ, leading an inspired team within an elevated fine dining environment. Share your passion, creativity, and expertise to create truly unforgettable experiences for our guests. To apply, please send your resume to John Wilcoxon. #ZRDH

Job Description Sous Chef Why Join Our Team? • Industry-Leading Compensation Package, • Up to 10% of the base salary in performance-based bonuses, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities • Culinary Leadership & Execution, • Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency, • Lead and oversee food production, ensuring dishes meet our brand and presentation standards, • Expedite orders to maintain a smooth, efficient, and timely service flow, • Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness, • Assist in creating and executing daily specials that align with seasonal trends and guest preferences, • Ensure all recipes, plating guides, and portioning are followed to maintain consistency, • Team Development & Kitchen Culture, • Train, mentor, and inspire kitchen staff to meet our high culinary standards, • Ensure strong communication and teamwork between BOH and FOH teams, • Foster a collaborative and energetic kitchen environment that promotes growth and excellence, • Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency, • Operational & Financial Performance, • Monitor and manage labor, food costs, and inventory to stay within budget parameters, • Implement waste reduction and portion control strategies to optimize efficiency, • Work closely with the purchasing team to ensure the highest quality ingredients are sourced, • Review monthly P&L statements and assist in addressing variances, • Safety, Compliance & Cleanliness, • Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines, • Maintain a clean and organized kitchen, ensuring all food is properly stored and handled, • Ensure all kitchen equipment is properly maintained and in safe working conditions, • 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Strong understanding of kitchen operations, food cost management, and inventory control, • Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine, • Ability to execute all kitchen positions and support line staff during peak hours, • Exceptional knife skills and ability to train others in proper techniques, • Strong leadership, communication, and problem-solving skills, • SERV Safe Management Certification (or equivalent to state regulations), • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs. This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Job Description Scope: The Sous Chef plays a key leadership role within the culinary team, supporting the Food & Beverage Director in overseeing all aspects of food production. This position ensures consistently high standards of food quality, presentation, and service while maintaining profitable operations and guest satisfaction. The Sous Chef also helps train and develop team members, enforces food and sanitation standards, and manages food and labor costs effectively. Qualifications Education: * Bachelor’s degree in Culinary Arts or related field preferred, or equivalent work experience. Licenses/Certifications: * Culinary certification or professional accreditation preferred. * Alcohol awareness and/or food service permit as required by local/state regulations. * Food safety certification in compliance with local health authorities and brand standards. Experience: * Minimum 5 years of culinary leadership experience in large-scale restaurant and banquet food production. * Strong financial acumen and computer literacy required. * Previous department management experience preferred. Physical Requirements * Ability to work long and flexible hours, including nights, weekends, and holidays. * Must be able to lift, carry, push, or pull up to 75 lbs occasionally and 50 lbs frequently. * Ability to stand for extended periods and work in hot and cold environments. Cognitive Requirements * Strong verbal and written communication skills. * Ability to make sound decisions quickly under pressure. * Strong problem-solving skills with the ability to anticipate, identify, and resolve issues. * Ability to prioritize competing demands and meet deadlines. * Comfort working with financial data, budgets, and cost control. * Strong leadership and interpersonal skills with the ability to motivate and mentor staff. Responsibilities * Lead daily culinary operations, ensuring exceptional food quality, consistency, and presentation. * Develop and execute menus for restaurants, banquets, and catered events with attention to variety, cost control, and guest satisfaction. * Supervise food preparation methods, portion control, garnishing, and plating. * Maintain compliance with health, sanitation, and safety standards at all times. * Assist with financial management including budgeting, forecasting, food costing, labor management, and inventory control. * Hire, train, and develop kitchen staff, fostering a positive and high-performing team culture. * Conduct ongoing training on safety, sanitation, and service standards. * Collaborate with the Executive Chef, F&B Director, Sales, and Banquet teams to plan and execute special events. * Ensure efficient scheduling and labor control to maximize productivity. * Oversee ordering, receiving, and storage of food and equipment, maintaining proper inventory levels. * Ensure proper use of FIFO method for inventory and compliance with requisition procedures. * Maintain cleanliness and organization of kitchen and storage areas. * Actively participate in property safety and loss-prevention programs. * Review and approve payroll, prepare reports, and attend/lead meetings as required. * Serve as Manager on Duty as scheduled. * Perform other duties as assigned by leadership.

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Sous Chef I, 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. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1473544 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job DescriptionDescription: At Hi Noon Hospitality, our kitchens are the heartbeat of the restaurant. With acclaimed locations in Arcadia, North Scottsdale, and Gilbert, we’re known for flying in the freshest seafood daily from the East, West, and Gulf Coasts, serving pristine steaks, and crafting bold flavors with clean execution. We’re looking for a high-level Sous Chef to join our team; a hands-on leader who thrives in a fast-paced, high-volume environment and inspires excellence at every service. This role is all about leadership, execution, and passion for delivering unforgettable dining experiences. What You’ll Do • Lead an extremely high-volume, scratch kitchen with precision and consistency, • Uphold brand standards in all recipes, techniques, and procedures, • Provide clear direction and coaching throughout shifts, train staff in real time, • Conduct regular line checks to ensure flawless execution and food quality, • Drive guest satisfaction by delivering memorable, chef-driven experiences, • Promote a fun, positive, and respectful work environment, • Collaborate with fellow managers to achieve restaurant-wide goals, • Assist with scheduling, interviewing, hiring, and training team members, • Step in on prep and line when needed , lead by example, • Help maximize profitability by managing inventory, ordering, COGs, and labor, • Benefits starting day one: medical, dental, vision, • Company-paid life insurance policy, • 2 weeks paid vacation + floating holidays, • Monthly dining comp at all Buck & Rider & Ingo’s Tasty Food locations, • Opportunities for advancement in a growing, innovative brand, • Employee referral program, • Paid training with tools for success, • Closed on Thanksgiving & Christmas to spend time with family, • 2+ years of culinary leadership experience in a high-volume setting, • Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials, • Proven ability to lead, coach, and develop culinary teams, • Excellent communication skills, both verbal and written, • Skilled with kitchen equipment and confident with knife work, • Ability to stand, walk, and work long hours in a fast-paced kitchen, • Current Food Handler’s or ServSafe certification (or ability to obtain), • Steak & seafood knowledge is a plus, but the drive to learn is even betterRequirements:

Job Description Are you tired of working in a kitchen where creativity is limited? Do you want to spend Christmas at home with your family? Do you enjoy working in a family environment and not feel like a number? The grass IS greener here at The Country Club at DC Ranch! We are currently seeking an Assistant Pastry Chef to join our culinary team and help us deliver exceptional culinary experience to our members and guests. As the Assistant Pastry Chef, you will report directly to our Pastry chef and will create and decorate pastry items for special events such as buffets, birthday parties, weddings, and more! In addition to creating delicious desserts behind the scene, Assistant Pastry Chefs will also work action stations where you get to interact with members/guests and showcase your creations! Why The Country Club at DC Ranch? The Country Club at DC Ranch is a member-owned, nationally acclaimed private golf and country club poised prominently near the McDowell Mountains that features a championship caliber golf course displaying the design artistry of Tom Lehman and John Fought, a stunning 45,000 square-foot Ranch Hacienda Clubhouse, six tennis courts, pool complex and fully appointed fitness facility. The Country Club at DC Ranch embodies an exclusive desert lifestyle – its vibrancy and warmth welcomes members, their family and guests and the Club heralds its Mission Statement, as follows: Through exceptional hospitality, The Country Club at DC Ranch is committed to building tradition and dedicated to being the pre-eminent southwest lifestyle club by creating a legacy of fun, family and friendliness. Benefits we offer our Assistant Pastry Chef: Health, Vision, Dental insurance Pet insurance, Pet Discount Program (Yes, we care about your fur baby(ies)!) Matching 401k Employee Assistance Program PTO/Sick Time Employee Retail Discounts Life Time gym membership discount Golf privileges Referral Program Employee Scholarship Fund Growth Opportunities & more! Qualifications • Must have current AZ Food Handler’s Card, • High school diploma required, Culinary degree required, • Minimum 3 years of experience in a 4-5 star resort/luxury country club/fine dining setting required, • Experience baking/decorating wedding cakes required Schedule • We are closed first Mondays of every month Sunday availability is a must, open availability is preferred You can learn more about us at or follow us on Instagram @thecountryclubatdcranch !

Job Description Pay Grade: 13 Salary: $75,000 - $78,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in patient satisfaction programs/activities, • ServSafe certified - highly desirable Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1473067 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Sous Chef I, 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. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1469338 Flik Hospitality Group Shane Tirpak [[req_classification]]