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We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for a Catering Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the Campus Executive Chef, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Flexibility needed as events can be early morning, nights, weekends and/or on holidays. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. Train and manage kitchen personnel and supervise/coordinate all related culinary activities Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee all catering events and may also offer culinary instruction and/or demonstrates culinary techniques • Develops recipes and devises special dishes. Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items., • Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.- Requires 2-3 years of experience in catering position, preferably as a leader Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. About Lakewood Regional Support Our regional support center provides resources to our hotels for multiple areas including Human Resources, Engineering, Purchasing, Accounting, Security, Group Reservations, Guest Contact Center, Information Technology, Laundry and Communications. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: • Competitive health & wellness benefits, 401(k) & company match, • Paid Sick Days, Vacation, and Holidays, Paid Bereavement, • Paid Pet Bereavement, • Training & Development opportunities, career growth, • Tuition Reimbursement, • Team Member Hotel Rates, other discounts, perks and more What We're Looking For: A skilled and dependable Engineering Specialist to support and maintain the heating, ventilation, and air conditioning systems across the property. This essential technical role is responsible for performing troubleshooting, repairs, scheduled maintenance, and system installations under minimal supervision. The ideal candidate brings strong mechanical expertise, a proactive approach to solving system issues, and a commitment to safety and service excellence. Who You Are: • A mechanically skilled professional with hands-on experience in HVAC systems, controls, and repair techniques., • A reliable team member who can work independently while responding efficiently to service requests., • A detail-oriented technician who can analyze problems, diagnose root causes, and implement effective repairs., • A customer-focused employee with a professional demeanor and the ability to communicate effectively with guests, vendors, and peers., • A safety-minded worker who understands and follows all operational and environmental safety procedures and codes. What You Will Do: • Troubleshoot and repair commercial heating, air conditioning, pumps, and building exhaust systems with minimal supervision., • Diagnose and resolve system malfunctions by inspecting controls, wiring, motors, expansion valves, and electronic components., • Perform scheduled maintenance and inspections, adjusting, cleaning, and calibrating systems to ensure peak operation., • Repair or replace mechanical and electrical components, including coil units, motors, valves, and sensors., • Troubleshoot and repair both digital and pneumatic HVAC control systems, ensuring proper communication with building management systems., • Balance air and water treatment systems to maintain proper flow, temperature, and pressure across distribution networks., • Identify and correct condensation, humidity, or ventilation issues within the building., • Check system performance indicators including velocity, volume, temperature, and pressure to ensure compliance with standards., • Ensure compliance with all local, state, and federal safety codes, building regulations, and internal policies., • Prepare and submit requests for necessary tools, equipment, and supplies., • Respond promptly to emergency HVAC service calls to minimize downtime and guest inconvenience., • Supervise and assign daily work orders to assigned crew members as needed., • Maintain a clean and safe work environment, following all housekeeping and safety procedures., • Attend all required training sessions and department meetings; may work varying shifts to support business needs. Your Experience Includes: At least 2 years of direct experience working with HVAC systems, including troubleshooting, repair, and maintenance required. Valid state driver's license required. EPA Universal- CFC Experience with digital and pneumatic HVAC control systems and building automation systems. Demonstrated ability to interpret written, oral, or diagram instructions and apply practical problem-solving techniques. Ability to write brief reports and complete technical documentation when necessary. Ability to regularly push, pull, lift up to 50 lbs Ability to communicate effectively in English verbally with team members, leaders and guests required. Must be able to work a flexible schedule, nights, weekends and holidays as required. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

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

Job DescriptionDescription: At bartaco, food is our passion—but people are our purpose. We invest in our team because they’re at the heart of everything we do. Whether you’re growing into leadership, hospitality, or culinary, bartaco is the place to learn, succeed, and thrive. Founded in 2010 and inspired by a healthy, outdoor lifestyle, bartaco combines fresh, upscale street food with a coastal vibe in a relaxed environment. With more than 30 locations across the country, bartaco remains committed to delivering good vibes, inspiration, and joy to one guest, one employee, and one community at a time. We’re guest-obsessed and culture-driven. We’re guest-obsessed and culture-driven. Our touchstones—Pride, Good People, Accountability, Growth, Transparency, and Fun—guide how we work together to deliver unforgettable experiences for our guests. What you’ll do as a Server: • Greet guests warmly and create an engaging, welcoming atmosphere, • Take accurate food and beverage orders, deliver them efficiently, and provide thoughtful recommendations, • Ensure seamless service throughout the dining experience, • Maintain clean, organized service stations and dining areas, • Handle guest payments accurately and professionally, • Support fellow team members to ensure smooth operations, • Adapt to shift needs, completing side work and other tasks as assigned What we’re looking for: • Strong communication and customer service skills, • Ability to easily connect with people, • Positive, team-oriented attitude with a willingness to learn, • Ability to stay energetic and attentive during busy shifts, • Basic math, reading, and POS/computer skills, • Knowledge of food and beverage offerings (alcoholic and non-alcoholic), • Must meet legal drinking age to serve alcohol (per state law), • Relevant alcohol certifications where required (e.g., ETIPS, ABC Certification) Perks + Benefits: • Competitive pay & career growth opportunities, • Meal discounts + fun, team-driven environment, • Paid time off + 401k with match, • Health, dental, vision insurance, • Gym + fitness discounts, wellness + mental health support, • Student loan assistance, language learning, and pet care perks Requirements: Physical Requirements: • Walk and stand throughout shifts; remain on your feet during busy periods, • Lift and carry items up to 25 pounds, • Perform tasks requiring continuous movement, reaching, bending, and carrying trays It’s a vibe. It’s a mindset. It’s bartaco. For more information about living the #bartacolife, visit www.bartaco.com and follow @bartacolife on Instagram, Facebook, and TikTok.

Job Description Join Our Team! Our company celebrates and embraces Mexican culture through our dining experiences. We have a long-standing partnership with Walt Disney World and operate properties at Epcot, Coronado Springs, and Frontera Cocina at Disney Springs. Be part of something special and enjoy of great benefits and exclusive Disney perks. General Description The Sous Chef is responsible for leading the daily culinary activities within the restaurant. An individual in this position is expected to coach and manage the culinary team, helping them to achieve daily goals of safety, quality, productivity, efficiency and guest satisfaction. A Sous Chef must be certain that each menu item is prepared with the highest quality in mind. This individual ensures that recipes are followed and high culinary standards are upheld. A successful Sous Chef is able to effectively delegate responsibilities and maximize productivity, as well as build strong relationships with team members, vendors and guests. In addition, all Chefs must uphold and maintain safety standards at all times, ensuring compliance with local, state, and federal food safety, as well as occupational safety guidelines. In order to be successful, a Sous Chef must possess an advanced knowledge of culinary techniques, restaurant management, business leadership and food safety regulations. Work Duties • Lead daily culinary functions within the restaurant, • Meet or exceed financial goals while achieving all food quality and customer satisfaction objectives, • Create and execute menus and menu items as necessary, • Work closely with vendors to ensure quality and appropriate cost of all ingredients, • Maintain high standards of cleanliness and safety within the kitchen, • Ensure the consistent high quality of all menu items, • Ensure food safety regulations and procedures are followed at all times, • Ensure special dietary and/or allergy needs are met when necessary, • Interview, select, train and develop talented culinary team members, • Provide continuous training and development to the culinary and restaurant team, • Ensure team members are scheduled appropriately, • Coach and counsel team members as necessary to ensure quality, consistency, and safety, • Recognize team members for high achievement, • Delegate responsibilities to culinary team members as appropriate, • Consistently communicate all necessary information to the culinary team, • Work closely with all other leaders and team members and display good teamwork, • Follow the Disney 5-Keys Basics, Service Basics and Company Guidelines at all times, • All other tasks as assigned NOTE: This Job Description is subject to change at any time

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. The Security Manager will work the opposite shift, and perform the duties of the Director of Security in his absence. The Security Manager directs and provides for the safety and security of guests, employees, and hotel property in an effective, professional and guest-friendly manner commensurate with the demands of a four-star hotel. The position will provide such services in accordance with legal requirements and Loews Hotels corporate guidelines. It will oversee continuous security rounds and inspections of all guests and back of house areas, and direct proactive hotel safety and loss prevention efforts and emergency drills. Conducts investigations and provides timely follow-up concerning all hotel safety-related issues. Utilizes cost-efficient technologies and techniques to provide effective and seamless provision of security services. Essential Functions and Responsibilities Coordinate the activities of all Security department personnel, ensuring compliance with all federal, state, and local laws and Loews Hotels company policies and safety standards Ensure delivery of quality security services to guests and hotel staff in a friendly and professional manner Direct and maintain continuous physical property rounds by Security personnel Set and maintain schedules for all inspections, including the Fire Equipment Survey, Safety Checklist, and Security Inspection of Guest rooms Resolve, document, and track all security related issues or problems Interact and coordinate activities with Risk Management Respond to all general liability insurance claims Chair property Safety Committee and coordinate all monthly safety meetings Direct the development of hotel safety incentive/loss prevention program Coordinate the timely preparation of all Security logs, shift reports, and other permanent records Maintain driver's list of hotel employees who are approved to operate company vehicles Review all reports regularly for completeness and accuracy Evaluate changes in guest needs, the hotel's guest mix, and industry and competitive trends to recommend appropriate product/service and operational changes to be made to ensure guest and employee satisfaction and to maintain market dominance and exceptional financial returns. Inform General Manager of all matters concerning safety and security Be knowledgeable of detailed emergency evacuation plan specifically concerning fire procedures Work with hotel department managers to coordinate hotel safety program Work with department managers to develop customized work area safety sheets Maintain adherence to Bloodborne Pathogen Exposure Control program. Train personnel regarding policies and procedures. Have appropriate equipment located at hotel. Conduct detailed investigations into work-related injuries Responsible for the search, storage and return of all lost and found items Maintain and update master files of all MSDS information for all hotel departments. Ensure that all departments have correct information accessible to staff. Instruct and supervise new Security personnel during their first few months of employment Conduct in-service training, including distribution of information pertaining to all matters of general interest and policy Whenever feasible, rotate job assignments to expand each Security Officer's experience and understanding of various safety functions Coordinate with Training Manager to conduct First Aid, CPR, fire extinguisher, and safety orientation training for hotel employees Oversee Responsible Vendor and first-aid training of all Security officers Develop cooperative working relationships between Security/Safety staff and other hotel employees and outside law enforcement personnel to promote timely and effective exchange of information Develop and supervise key control program, including master key distribution list, control of key blank purchases, and key production Monitor operation status of CCTV security system and radio and paging equipment Develop and manage secure, confidential record system that will allow immediate retrieval of incident reports, criminal trespass notices, photographs, and similar information Maintain comparison statistics: Room losses, total number of incidents, number of employee accidents and resultant cost in terms of money and lost work, and number of guest accidents Coordinate random locker checks as necessary Decisiveness Agility in multitasking Ability to make decisions on imperfect information Other duties as assigned Supportive Functions and Responsibilities Encourage a positive attitude among employees and ensure that all guests, employees, and management are treated with courtesy and respect Notify General Manager and/or respective department heads fully and completely of all appropriate problems and unusual matters of significance Follow New Hire Training Program and ongoing Star Service Training in accordance with hotel standards Interview, train, praise, coach, counsel, and discipline according to Loews standards Is polite, friendly, and helpful to guests, management, and employees Promote and apply teamwork skills at all times Attend all appropriate hotel meetings and training sessions Maintain cleanliness and excellent condition of equipment and work area Execute emergency procedures in accordance with hotel standards Comply with safety regulations and procedures Comply with all hotel standards, policies, and rules Remain current on hotel information and changes Qualifications Minimum five years experience as a Security Supervisor or five years related management experience Outstanding organization, planning, and leadership skills Thorough knowledge of OSHA regulations Thorough knowledge of all local, state, and federal laws pertaining to the activities of security personnel Able to make decisions on imperfect information Agility in multi-tasking Bias toward action Strong investigative skills Ability to communicate effectively in English verbally and written with team members, leaders and guests required. Must be able to work a flexible schedule, nights, weekends and holidays as required. Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. International Chefs de Partie | Riviera Dining Group Miami & Winter Park, Florida | Full-Time | J-1 Trainee Program Riviera Dining Group is seeking international Chefs de Partie to join our luxury culinary teams in Florida through our 12-month J-1 Trainee Program. This is an opportunity for qualified international culinary professionals to gain hands-on experience in high-end, high-volume restaurants alongside accomplished chefs, including Michelin-starred culinary leaders. Ideal Candidates • 2–3 years of experience as a Chef de Partie or similar role, • Fine dining or luxury hospitality experience preferred, • Strong culinary skills and high-volume kitchen experience, • Basic English communication skills, • Passionate, disciplined, and team-oriented, • Willingness to work evenings, weekends, and holidays J-1 Program Includes • 12 months of structured culinary training, • Hands-on experience in luxury U.S. hospitality, • Mentorship from experienced culinary leaders, • Opportunity to expand your skills and international career Ready to take your culinary career to the United States? We want to hear from you! We look forward to meeting you! The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionCompany Description The beautiful lakefront Westgate Lakes Resort & Spa offers you the perfect opportunity to meet and share stories with guests who arrive from around the world to experience Central Florida’s world-famous theme parks and attractions. Enjoy the surroundings and excitement that our world-class resort offers when you join the Westgate Lakes team. As part of Westgate Resorts, recognized by U.S. News as one of the Best Companies to Work For, you’ll be joining a team committed to excellence and creating unforgettable vacation experiences and supporting your career growth where you are or at 60+ resorts across the company. Job Description Join a premier hospitality destination as a Banquet Chef, leading culinary operations for large-scale banquets, special events, weddings, conferences, receptions, and resort functions. The Banquet Chef is responsible for overseeing all banquet food production, ensuring exceptional food quality, flawless presentation, operational efficiency, and outstanding guest satisfaction across multiple event formats. What You'll Do as a Banquet Chef: • Plan, prepare, and execute banquet menus for weddings, conferences, corporate events, galas, receptions, and specialty functions according to established quality standards., • Oversee high-volume food production, large-batch cooking, buffet preparation, banquet plating, and event execution., • Cook or directly supervise the preparation of menu items requiring advanced culinary techniques and professional presentation standards., • Develop recipes, preparation methods, and presentation techniques that support menu consistency, guest satisfaction, and cost control., • Monitor food quality, portion control, taste, freshness, temperature, and presentation standards throughout all banquet operations., • Lead, supervise, coach, and develop banquet cooks, prep cooks, and culinary support team members., • Assign daily responsibilities, conduct training, and evaluate team performance to ensure operational excellence., • Coordinate banquet service timing and execution with Banquet Captains, Catering Managers, and Food & Beverage leadership., • Create and manage production schedules to support multiple simultaneous events and functions., • Monitor inventory levels and maintain adequate banquet food, beverage, and supply inventories., • Assist with purchasing forecasts, budgeting initiatives, food cost management, and labor optimization efforts., • Minimize food waste through proper storage, inventory rotation, menu planning, and production management., • Ensure compliance with all food safety, sanitation, HACCP, OSHA, and health department regulations., • Maintain cleanliness, organization, and operational readiness of banquet kitchen facilities and equipment., • Support continuous improvement initiatives designed to enhance culinary quality, productivity, and guest experiences., • Other duties as assigned.Qualifications This role requires strong organizational skills, the ability to manage multiple events simultaneously, and a commitment to delivering exceptional service during evenings, weekends, holidays, and peak event periods. What You Will Bring as a Banquet Chef: • Minimum 5 years of progressive culinary leadership experience within hotels, resorts, convention centers, catering operations, or hospitality venues., • Proven experience managing high-volume banquet production, large-scale events, weddings, conferences, and catered functions., • Previous experience supervising and developing culinary teams in fast-paced food service environments., • Strong background in food production planning, banquet execution, and operational leadership., • Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred., • Food Safety Manager Certification required or ability to obtain upon hire., • Additional culinary certifications preferred. Additional Information Why Westgate? • Comprehensive Health Benefits – Medical, Dental, and Vision Coverage, • Paid Time Off – Vacation, Sick, and Personal Time to Recharge, • Paid Holidays, • 401(k) with Generous Company Match to Support Your Future, • Daily Pay – Access Your Earnings When You Need Them, • Family-Focused Benefits – Pregnancy, Parental Leave, and Adoption Assistance, • Wellness Programs to Support Your Well-Being, • Flexible Spending Accounts (FSA), • Tuition Assistance to Help You Grow Your Career, • Military Leave, • Employee Assistance Program (EAP) – Support When You Need It Most, • Life, Disability, Accident, Critical Illness, and Hospital Insurance, • Pet Insurance for Your Furry Family Members, • Loyalty Program – Exclusive Discounts on Hotels, Cruises, Resorts, Restaurants, Entertainment, and More, • Low-Cost Gym Membership, • NEW! David A. Siegel Legacy Scholarship – Up to $40,000 for Team Members’ Dependents After 1 Year of Service, • Career Growth and Advancement Opportunities, • Community Involvement – Give Back and Make an Impact Westgate Resorts is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state or local law. If you have a disability and believe you need a reasonable accommodation in order to complete your application or any part of the recruiting process, please email WGAccommodations@wgresorts.com with the job title and the location of the position for which you are applying. This job posting is intended to provide a general overview of the position and may not include every responsibility, duty, or qualification required. Duties, responsibilities, and activities may change at any time with or without notice.

Job Description We’re more than just a team – we’re a community dedicated to making a difference every day. At The Alfond Inn and Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: • Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way., • Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve., • Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance., • Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!, • Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally., • Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We’re more than just a business—we’re a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Responsibilities • Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors., • Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards., • Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times., • Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sautéing, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste., • Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime., • Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures., • Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance., • Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures., • Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations. Technical Skills: • Must have strong Culinary/cooking skills - skilled in different styles of cooking, • Food cost analysis, i.e., knowledge of food ordering, inventories, labor control, • Thorough knowledge and understanding of kitchen equipment use and operation, • Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience, • Financial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Job Description This position is paused at this moment. If you are interested in this position, please contact us directly. Essential Job Functions: • Job Location is at: Japan Pavilion in EPCOT., • Develop or modify menu items with approval of Culinary Control Budget., • Adhere Company Direction of recipes, responsible for food quality and presentation, collaborates with Culinary Administration to develop the menu. (Collaborate with head chef on new menu creation), • Assess the kitchen staff for a daily shift, work-schedule as maximizing operation efficiency and decreasing labor cost., • Approve employee's schedules, hours and timesheets for Cook I, II & III, • Adhere to the sanitation standards in the kitchen as required by WDWC, the Company and the HACCP Program, also execute to maintain accurate record-keeping which is required by the HACCP program., • Adhere to the Company food handling, food preparation and cooking standards, and safety directives by Safety Officer and Facility Management., • Ensure you provide instructions on food quality and cooking skills to Cook I, II and III, and provide them with regular feedback and coaching., • Evaluation support for head chef regarding Cook I, II and III cooking skills, behavior, attitude and compliance with corporate rules., • Jump in operation and prepare food menu items at cooking when it’s required as the service becomes behind and there is an emergency shortage of the number of cooks., • Assist in other areas as needed by business. Assist with Cook I, II & III lunch break rotation., • Pay careful attention and calculate the food cost (%), labor cost (%), and kitchen productivity, inventory; work with Culinary Administration to improve., • Ensure preparation of inventory by aligning with Purchase and Culinary Administration to organize kitchen and food storage areas, all the equipment, tools and cooling units to be secured and functioning properly., • At management request, train and manage a supervisor and workers of the contract service when a new menu item or new preparation method is introduced., • Determine what information, skills, and/or training are needed and do the necessary training. Inform Culinary Administration of Training, • Build skill test with Manager of Culinary Administration and HR. Administer skill test for promotions for Cook Department., • When the head chef is not available, ensure operations are up to par while communicating with the chef about any issues with workers, guests or equipment., • Assist with Butchering Meat and Fish Cut as necessary. Other Job Functions: • Estimate and schedules volume of food preparation for efficiency to meet with anticipated number of guests. Control excess and waste., • Execute the opening/closing of the kitchen which include:, • Pre-shift meeting with production, • Take temperatures., • Receive and check the quality of food deliveries., • Take banquet and sushi orders and schedule with advanced employees., • Review Invoice for sushi/banquet orders., • Create and prepare Happy meal menu/ Employee meal menu. Physical Effort: • Must be able to lift 40 lbs., • Sitting, • Standing, • Lifting, • Walking, • Seeing, • Reaching, • Able to smell and identify odor. Working Conditions: • Moderate Noise, • Restaurant environment Qualifications: • Five years of experience in a restaurant business; or Three years of experience in Cooking Department., • Culinary certificate or diploma preferred., • Bi-lingual in Japanese, preferred., • Understanding of Japanese Cuisine, preferred Other Qualifications: • Able to multi-task with competing priorities and meet deadlines in a face pace environment., • Able to work weekends and/or holidays as required., • Able to communicate in English with supervisors, colleagues, and individuals inside and outside the company., • Able to work effectively and relate well with others., • Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems., • Able to read and comprehend written information.

Job Description Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits Job Description: Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops®, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power’s North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes’ Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit www.hardrock.com or shop.hardrock.com. Responsibilities Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Sous Chef supports the cafe’s senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives. Support and assist in the preparation and design of all food orders. Maintain the highest standards of brand, local health, safety, and food preparation hygiene Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the Foster an environment of customer service in which all team members put the guest first in every Execute established food standards for overall guest satisfaction that meet or exceed brand Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to Support staff development and advancement along well-defined career Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee Fill in for the Executive Chef or Kitchen Manager in planning and directing food preparation when necessary Possess a self-motivated approach to his/her own personal and professional growth. This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS Minimum 5-7 years of experience in the hospitality industry inclusive of restaurant culinary Possess all local food management and safety SKILLS Ability to learn and bring "out of the box" ideas to their team. Genuine enthusiasm and aptitude for food. Excellent verbal and written communication skills. High level of business acumen and common sense. Demonstrates strong problem solving skills through ability to diagnose and implement solutions. Must possess strong communication and listening skills, excellent speaking, reading and writing. Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization. Multiple language abilities a plus, fluency in English required. PHYSICAL DEMANDS Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time. Ability to sit for extended periods of time. Ability to make repeating movements of the arms, hands, and wrists. Ability to express or exchange ideas verbally and perceive sound by ear. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. Ability to turn or twist body parts in a circular motion. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. Ability to travel via auto or airplane for long periods of time. • Additional Job Description:, • Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL – SERVE ALL, and strive to foster an inclusive workplace culture for every team member. Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact a member of our Human Resources team. Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description POSITION SUMMARY The Chef de Partie assists the Chefs in leading the overall operation at the culinary Station. They assist with all production on the culinary Station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the days' service. RESPONSIBILITIES • Plan and execute in collaboration with other colleagues., • Check periodically expiry dates and proper storage of food items in the section., • Colleagues follow proper grooming standards., • Complete daily task, • Daily feedback collection and reporting of issues as they arise., • Protein counts sheet daily., • Prep sheet to ensure all stations are getting filled., • The stations are set up properly., • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation., • Full awareness of all menu items, their recipes, methods of production, and presentation standards., • Operate and maintain all department equipment and report malfunctions., • Ensure effective communication between staff by maintaining a secure and friendly working environment., • Ability to produce own work in accordance with deadlines and to assist and encourage others in achieving this aim., • Colleagues are following proper closing procedures (labeling, gaskets, etc.), • DOH sheet to fill out at the end of the shift., • Every night, cooler should be organized (produce, protein, and sauce), • Open Mindset, Positive Culture, Drive for Excellence and Teamwork REQUIREMENTS AND QUALIFICATIONS • College degree/Culinary school degree preferred, but not necessary., • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant, • Must have computer knowledge (Excel, Windows, POS, etc.), • Career-driven with stable job history., • High-volume and/or fine dining experience, • Proficiency in communicating perfectly in English and Spanish, • Food Handler’s permit required., • Must be able to work nights, weekends, and some holidays., • Must be able to speak, read, and understand basic cooking directions., • Understanding and knowledge of safety, sanitation, and food handling procedures. PHYSICAL DEMANDS AND WORK ENVIRONMENT • Ability to stand and walk for extended periods throughout the shift., • Ability to lift, carry, push, or pull up to 50 pounds as needed., • Frequent bending, reaching, twisting, and repetitive movements., • Ability to work in a fast-paced environment with varying noise levels and temperatures., • Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions.The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: Job Title: Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Salaried, Exempt Salary - $60-65k plus bonus and benefits About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time. Coach cooks on knife skills, fire management, station organization, and expo discipline. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly. Drive immediate recovery for remakes and service issues, capture learnings in manager logs. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support menu changes/specials with mise en place, tastings, and training materials. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use. Prepare for inspections and correct violations immediately. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets. Flag shortages and propose substitutions that protect quality and margin. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Cross-train team across stations to maintain coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization. Requirements: Required Qualifications • 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining., • Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience., • Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Proven ability to coach teams, stay organized under pressure, and communicate clearly., • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort., • Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching., • Lift/carry/push/pull up to 35–50 lbs., • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use., • Slip-resistant footwear required. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We're Looking For: A passionate and driven Sous Chef who thrives in a fast-paced culinary environment and brings creativity, precision, and leadership to every plate. You'll be the right hand to the Executive Chef, ensuring flawless execution of daily kitchen operations while inspiring your team to deliver exceptional dining experiences. From crafting seasonal menus to maintaining the highest standards of quality and safety, you'll play a pivotal role in shaping the culinary identity of our restaurant. Who You Are: Culinary Innovator: You have a deep knowledge of cooking techniques and a flair for creating dishes that delight and surprise Operational Leader: You excel at managing workflows, training teams, and keeping the kitchen running smoothly during peak service Quality Champion: You uphold rigorous standards for food safety, presentation, and consistency Collaborative Partner: You work seamlessly with front-of-house teams to ensure guest satisfaction and adapt to special requests Resilient Problem Solver: You thrive under pressure, making quick, thoughtful decisions to keep service on track Veterans and military spouses are encouraged to apply What You'll Do: Oversee food preparation and presentation to ensure every dish meets our quality and aesthetic standards Train, mentor, and schedule kitchen staff, fostering a positive and collaborative work environment Assist in creating seasonal menus and new dishes that align with the restaurant's concept and guest expectations Monitor compliance with health, safety, and sanitation regulations; manage inventory, food costs, and vendor relationships Collaborate with service teams to accommodate dietary needs and resolve guest concerns promptly Analyze feedback and work with the Executive Chef to refine processes and elevate the dining experience Regular attendance in conformance with standards May be required to work varying schedules to reflect business needs Required to attend all mandatory training sessions and meetings Perform other duties as assigned Your Qualifications Include: 5 - 7 years of progressive culinary leadership experience in quantity food production, in an upscale hotel or freestanding restaurant required. Thorough knowledge and understanding of Food Service Sanitation Standards. Excellent culinary skills and knowledge of food productions techniques. Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers. Culinary degree or equivalent formal training preferred Strong organizational skills. Excellent guest service skills. Ability to regularly push, pull, lift up to 50 lbs Ability to communicate effectively in English verbally and written with team members, leaders and guests required. Must be able to work a flexible schedule, nights, weekends and holidays as required. Who You'll Supervise: Restaurant Culinary Team Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

Job Description Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Sous Chef at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences. At Puff ‘n Stuff, we don’t just cater events—we create memorable experiences. Our team is driven by four core values: • Passion: We love what we do and take pride in delivering exceptional food and service., • Customer Focus: We go above and beyond to exceed client expectations., • Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability., • Creativity: We embrace innovation to craft unique culinary and event experiences. Puff 'n Stuff Catering is looking for a Sous Chef to assist creating innovative menus and recipes and managing the kitchen activities and staff to achieve the highest level of client satisfaction whilst maintaining profitability. As a working manager in a high volume Catering Commissary, the Sous Chef ensures perfection from inception through execution while exhibiting exemplary leadership, partnership, creativity and passion in conjunction with the Executive Chef. Primary Job Functions: • Communicate with Culinary Team regularly to provide proper direction, clear expectations, performance feedback, and necessary coaching, • Train and supervise the Culinary Team, both in-house and on-site, to ensure the production of high quality foods on a consistent basis, implementing and or maintaining new training procedures to enhance performance of team, and prepare for future promotion opportunities, • Ensure culinary standards, including recipes, and production procedures, are being followed consistently both in-house and on-site ensuring the production of high quality foods., • Travel to events within the region to provide training, support and quality control for the dispatched culinary teams, • Assist in leading culinary team during Disaster Relief contracts as necessary, • Actively seek out new information to keep current with culinary and seasonal trends, including service and presentation styles Requisite Skills and Experience: • A degree in Culinary Arts or a related certification and or, • Minimum 2-4 years of culinary management experience, preferably in high volume, multi-outlet resort, restaurant or food service facility with verifiable progressive career development, • experience in successfully managing and meeting goals as it relates to budgets, labor, team performance, health code and inspections, • Excellent written, verbal, organizational and interpersonal communication skills, • Enthusiasm for hospitality industry and culinary innovation, • Proficient with standard technology, including computers, tablets and smart phones, Microsoft Office products with a focus on Excel., • Ability and willingness to travel within the region and work nights and weekends and some Holidays., • Solid understanding of Federal, State and local food sanitation regulations Compensation and Benefits: • Competitive compensation available, commensurate with experience and leadership abilities, • Benefits available including health and dental coverage, 401(k), flexible spending account, and paid time off

Job DescriptionWHO WE ARE Level99 is a sprawling playground designed for adults with over 50 life-sized mini-games where Players dodge axes, crack puzzles, and outsmart real-world challenges. Each game lasts about 1–4 minutes and is built for 2–6 people to play together. One ticket to Level99 unlocks access to all of our games including Challenge Rooms, Player-vs-Player duels, and an art scavenger hunt. We save your progress each time you play so you can earn rewards and climb our coveted leaderboard. Alongside the games, Level99 offers a full-service bar and award-winning restaurant – featuring scratch-cooking, local craft beers, handmade cocktails, and a variety of event spaces. Level99 has locations in Natick, MA, Providence, RI, Tysons, VA, Disney Springs, FL, and is opening in West Hartford, CT, Paramus, NJ, King of Prussia, PA, and Raleigh, NC. Level99 is backed by Act III Holdings, led by Panera founder Ron Shaich, and we have a talented team that has worked on successful entertainment projects ranging from 5 Wits to Walt Disney Imagineering. Visit www.level99.com for more details. OVERVIEW The role of Chef de Partie is to support the Chef de Cuisine & Sous Chefs in the successful day to day BOH operations. This “on the field captain” position is proficient at all positions on the line and in prep, and sets an example for, and actively works with, other line and prep cooks on food safety, adherence to specifications, cleanliness, organization and overall structure of each shift. RESPONSIBILITIES • Primary role as BOH Event Captain, working closely with CDC, Sous Chef, and event team to ensure successful event execution, • Works with the team to make sure stations are stocked for the next shift coming in. If stations are at risk of not being fully stocked before the next shift comes in, it is your responsibility to assist in stocking them., • Assist CDC and Sous Chef to ensure lines cooks are completing prep sheets properly for next shift/day, • Running Expo as needed when CDC and/or Sous Chef are not available or present, • Walk in organization and cleanliness, • Communicates with CDC and Sous Chef on appropriate corrective action to staff members on spec adherence and/or nonproductivity, • Assisting in prep as needed, • Checking dish chemicals are full and being properly utilized, • Making sure all food prepped that day is packaged or wrapped for the night (Should be delegated, but needs to be done)., • Tracking and Covering breaks as needed, • Following through with any cleaning tasks assigned to the team members on shift, • Noting any shift notes in the manager log when CDC and or Sous Chef not present, • Works with BOH leadership team on assigning and timely execution of Jolt Checklists, • Ensuring ticket times of 15 minutes or less during lunch service, during dinner service ensuring that food is consistently moving and ticket times remain around 15-18 minutes or less., • Other duties, as assignedMUST-HAVE SKILLS, • Minimum 5 years as a line cook or prep cook level, in a high-volume F&B business, • High School education or equivalent or B.S. in Hospitality Management, Culinary, or other related degree, • ServSafe Certified, • Ability to work well under pressure in a fast paced, ever changing work environment, • Excellent verbal and written communication skills, • Highly organized with strong attention to detail, • High integrity and professionalism, • A positive, joyful, upbeat and energetic attitude – leading by example, • Ability to work a flexible schedule based on business needs which will include days, nights, weekends and holidays as well as emergency responsiveness as required, • Able to work 8 hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time, walk up and down stairs, • Able to grasp, reach overhead, push, lift and carry up to 50 poundsOTHER DESIRABLE (BUT NOT NECESSARY) SKILLS & EXPERIENCE INCLUDE, • MultilingualWhile we don’t expect a candidate to have deep experience in all of the above, we’re looking for someone with the passion and capability to learn quickly in the areas that are new! YOU MIGHT BE A FIT ON THE LEVEL99 TEAM IF YOU…, • Like to laugh, would be described as a "low maintenance, low drama" person, have a tendency to have a bit of fun while you work, • Have a high tolerance for ambiguity, like to go fast, and are excited to learn on the job, • Are just a little bit obsessive about getting the details right the first time, • Have a high energy personality, the kind of person who is typically smiling, and likes to "get it done now" Level99 is an E-Verify employer.

Job Description Sous Chef About the Role A celebrated Japanese-influenced restaurant group is seeking an experienced, detail-driven Sous Chef to join its culinary leadership team. This is a unique hybrid role: three days per week you'll lead service in the group's flagship traditional restaurant, and the remaining two days you'll support the group's additional outlets, bringing consistency, training, and a high standard of execution across the portfolio. The ideal candidate brings Michelin-level discipline, a deep respect for Japanese ingredients and technique, and the versatility to thrive in multiple kitchen environments. Schedule • 3 days per week in traditional restaurant service at the flagship location, • 2 days per week assisting and supporting the group's other outlets Responsibilities • Lead and execute daily service alongside the Executive Chef and Chef de Cuisine, maintaining exacting standards of preparation, plating, and consistency, • Oversee station setup, mise en place, and line readiness ahead of each service, • Source, handle, and properly store Japanese ingredients, including fish, produce, and specialty pantry items, with attention to seasonality and quality, • Support menu development and seasonal changes in collaboration with culinary leadership, • Train, mentor, and develop line cooks and junior team members across locations, • Provide operational support at additional outlets, including service execution, staff training, recipe adherence, and quality control, • Manage ordering, inventory, and receiving; help control food costs and minimize waste, • Uphold all food safety, sanitation, and health code standards, • Step in to lead the kitchen in the absence of senior culinary leadership Qualifications • 3+ years of Sous Chef or senior line leadership experience in a high-volume or fine-dining kitchen, • Michelin-starred or Michelin-recognized background highly preferred, • Strong familiarity with Japanese ingredients, including fish handling, dashi and fermentation fundamentals, and seasonal produce, • Solid grounding in classical technique with the precision expected of a fine-dining environment, • Proven ability to lead, train, and motivate a team, • Adaptable and comfortable moving between kitchens with different concepts and service styles, • Excellent organizational and communication skills, • Food Handler or ServSafe certification required, • Flexible availability, including nights, weekends, and holidays Compensation & Benefits • Competitive salary, commensurate with experience, • Health benefits, • Paid time off, • Dining discounts, • Growth opportunities within an expanding restaurant group We are an Equal Opportunity Employer

Job DescriptionThe Pinery is currently seeking a line cook or station chef - who has a very important role in our kitchen. The person(s) in this role(s) will cooperatively work with Chef in making and executing quality dishes and presentation 100% of the time. You will be responsible for setting up the prep station, stocking inventory, and preparing meals for dine-in and take-out while maintaining high sanitation standards. This position is ideal for those who have gained considerable experience (minimum 3+ years for The Pinery) working in commercial kitchens. Preference will be given to those with culinary education. This is an important job in any kitchen that comes with a lot of independence. This team is responsible for all culinary dishes that are prepared in their section. Because of this, a successful candidate must be very knowledgeable about his or her station(s), as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. This person must also be able to communicate openly and efficiently with other culinary team members on duty. Duties and Responsibilities ▪ Store, gather, wash, cut, season, cook, and plate quality ingredients in an efficient and effective manner required for a variety of stations (example: Pantry, Sautee, Dessert) and/or as directed by Chef while following set recipes & guidelines set forth by The Pinery. Culinary Team Duties and Responsibilities ▪ Maintain a clean, organized and safe work area in accordance with the State of Florida’s food safety and health & safety standards. ▪ Ensure proper storage of all food ingredients in their respective areas, using proper rotation methods and labeling procedures. ▪ Report all equipment problems/maintenance concerns and food product discrepancies to the Chef or management of The Pinery. ▪ Prioritize and organize tasks for speed and customer driven quality assurance. ▪ Handle/clean kitchen equipment carefully and safely to prevent damage or injury; return equipment to its designated area at all times. ▪ Contribute positively to a team focused environment and maintain a proactive and positive relationship with both BOH and FOH staff to ensure guest satisfaction is optimal. ▪ Contribute to innovative menu development ideas on a consistent basis. ▪ Effectively communicate with other team members during meal production to ensure other collaborations or dishes needed to fulfill the order are completed in a consistent, timely manner. ▪ Work towards learning multiple stations and cross-train with teammates. ▪ Stock inventory and supplies and wash dishes within dish area as needed. ▪ Must be a self-motivated, self-directed worker who requires minimal supervision with the ability to multi-task duties and work under pressure. Requirements: ▪ Proven food preparation and food handling experience with certificate. ▪ In-depth knowledge of restaurant best practices and cooking methods. ▪ Excellent listening, communication and organizational skills. ▪ Willingness to work as part of a high-energy, efficient team (both Front and Back) in a fast-paced environment.

Job Description Join one of Orlando's most dynamic culinary teams and take the next step in your leadership career. This position offers the opportunity to develop expertise across a variety of culinary operations, including a three-meal-a-day restaurant, banquet and catering events, in-room dining, special events, and holiday brunches. Our culinary program features seasonal, rotating menus that showcase diverse ingredients, innovative techniques, and creative presentations. This role provides broad exposure to all aspects of kitchen leadership and operations while working closely with a collaborative back-of-house management team. OVERALL RESPONSIBILITIES: The Sous Chef is the direct link between his/her assigned production areas and the Executive Chef. The Sous Chef ensures the highest levels of guest satisfaction are achieved in terms of quality, consistency, safety, and sanitation. The Sous Chef is able to meet these objectives by constantly communicating with cooks and relating departments to ensure all stations are maintained and properly staffed. The Sous Chef works directly with his/her reporting Chef to help create accurate forecasts and production quantities appropriate in relations to guest count and special events. The Sous Chef continually tests and monitors recipes and ensures they are accurate. The Sous Chef continually communicates with front of the house operations to ensure all guest needs are met, including special dietary requests.He/she is responsible to supervise in the absence of the Executive Chef and to assist in providing leadership and knowledge to other members of the culinary and stewarding staff. Associate will implement and coordinate conference services functions and events. Associate will implement and coordinate training programs and the follow-up of staff training. Associate will work with receiving to assure appropriate par stocks and controlling of food products. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. JOB REQUIREMENTS Supervisory Responsibilities: • To supervise numerous members of the culinary staff to include all prep and successful execution, stewards, receivers and other members of the staff as well as having an open vision to assist managers in the supervision of proper execution where food quality might suffer. Must have the knowledge to carry out his or her responsibilities in accordance with company policies and applicable laws. Responsibilities include training members of the culinary team and stewarding. Must have the ability and knowledge to assist in assignment of goals and objectives, performance appraisals, and addressing guests' complaints and assisting Chefs in their resolution., • Assist Executive Chef with end of month inventory Training Requirements: • To be efficient and successful, you must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Hours of work commensurate with volume and demand. Requires availability to work varied hours, holidays, etc. Education and/or Experience: • Minimum of Associates Degree in Culinary Arts or (5) years practical experience in a hotel, resort, or fine dining environment; with at least 1 year plus of supervisory or management experience. He/She must have the ability to utilize both Microsoft Word and Microsoft Excel Programs. Language Skills: • Ability to communicate at a management level with superiors, peers and subordinates. Ability to create and/or interpret documents pertinent to the operation of the culinary department. Any ability to communicate in other languages is a plus, but not a requirement. Mathematical Skills: • He/She must have the ability to understand and functionally apply formulas for preparation requirements. Examples include, but are not limited to measuring equivalents, ratios, and formulas for recipe creation of menu items. He/She must have the ability to convert recipes for both volume and weight. Reasoning Ability: • He/She must have the ability to plan, organize and implement at a management level and to read, write, and communicate with team members. Team member must be able to demonstrate a sense of urgency. Certificates, Licenses Registrations: • Must be proficient in areas of sanitation and supervision, other managerial and/or food-related certifications mandated by the state of Florida and Marriott required. ADDITIONAL REQUIREMENTS: • Minimum lifting of 50lbs., • While performing duties, one will be required to regularly taste, touch and/or smell products utilizing appropriate methods to ensure quality and consistency, • Have the ability to use eye and hand coordination to handle products and tools related to successful completion of job-related tasks., • Associate must possess sensory awareness and color perception as well as a distinctive palette and sense of depth to aid in the performance of the culinary arts., • Ability to verbally communicate effectively with guests and co-workers., • Pushing, pulling, bending, stooping, upward reaching., • Some exposure to cleaning chemicals, • Prolonged periods of standing and/or walking., • Strong knowledge of all basic cooking techniques, • Strong knowledge of Classical European, International, and World Cuisine, including philosophies and principles., • Strong knowledge of kitchen equipment, tools, and supplies. ESSENTIAL FUNCTIONS: • A thorough knowledge of Marriott's Culture and the importance of the Basics of Brilliant Hosting. Each Manager is responsible for maintaining total compliance of the Basics of Brilliant Hosting by their associates through ongoing training and reinforcement by modeling these behaviors, positive reinforcement and by taking corrective disciplinary measures., • Responsible for assisting in quality control, and consistency in food production of all food areas., • Responsible to provide supervision and knowledge of Marriott standards to other members of the culinary and stewarding staff., • Ensures company policies and procedures are followed., • Assists in the screening of applicants for culinary and stewarding positions., • Ensures team members are performing regular temperature checks and are all equipped with thermometers., • Checks stations prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling., • Assist in creating daily menus, specialties, and other culinary items., • Direct stewarding to maintain a clean, sanitary, safe work environment., • Assist in controlling Marriott sanitary standards for culinary operations., • Checks stations to determine status of outstanding safety, or equipment issues., • Have the ability to work any station in the culinary area if required to do so. Work Environment: The characteristics described here are representative of those found in the culinary environment and the ability to handle them are essential to the successful completion of the associate's job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing duties of this job, the associate will frequently encounter intense environmental conditions, which may include heat, and/or cold, humid conditions, moderate noise levels. Associate will also be exposed to stress levels representative of the culinary trade as well as having to work with mechanical and hand-powered kitchen equipment.

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. About Loews Sapphire Falls Resort Join the team at our Caribbean-inspired paradise that creates an island escape in a tropical oasis. What We're Looking For: A passionate and innovative Banquet Chef who thrives in high-energy environments and brings culinary excellence to every event. You'll lead the charge in crafting unforgettable dining experiences for large-scale banquets, blending creativity, precision, and leadership to deliver exceptional service and cuisine. From designing standout menus to orchestrating seamless kitchen operations, you'll be the driving force behind our banquet culinary success. Who You Are: • Culinary Craftsman: You bring expert-level culinary skills and a deep understanding of food production techniques, consistently delivering dishes that impress, • Creative Visionary: You're inspired by seasonal ingredients and global flavors, always pushing the boundaries of banquet menu innovation, • Operational Expert: You know your way around kitchen equipment and food safety standards, ensuring every dish meets our high-quality benchmarks, • Empowering Leader: You lead with clarity and confidence, motivating your team to perform at their best in fast-paced, high-pressure environments, • Detail-Oriented Strategist: You thrive on organization and precision, balancing creativity with operational efficiency to meet deadlines and exceed expectations, • Veterans and military spouses are encouraged to apply What You'll Do: • Design and develop customized banquet menus that reflect client preferences, dietary needs, and seasonal trends, • Partner with event planners and clients to create memorable culinary experiences tailored to each occasion, • Lead the preparation and execution of banquet dishes, ensuring consistency in taste, presentation, and quality, • Monitor plating standards and align presentation with brand aesthetics, • Conduct regular quality checks and uphold health and safety regulations, • Supervise and mentor banquet culinary staff, fostering a culture of excellence and continuous learning, • Delegate tasks effectively and manage kitchen operations during events for optimal performance, • Train team members on food handling, sanitation, and kitchen best practices, • Oversee inventory and procurement of banquet-specific supplies, • Track food costs, minimize waste, and implement cost-saving strategies, • Support budget planning and monitor labor and operational expenses, • Participate in post-event evaluations to assess guest satisfaction and culinary performance, • Gather feedback to refine processes and elevate future banquet experiences, • Regular attendance in conformance with standards, • May be required to work varying schedules to reflect business needs, • Required to attend all mandatory training sessions and meetings, • Perform other duties as assigned Your Qualifications Include: • 7 - 10 years of progressive culinary leadership experience in an upscale hotel high-volume hotel with large (50,000+ sq. ft.) Banquet space required., • Thorough knowledge and understanding of Food Service Sanitation Standards., • Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers., • Culinary degree or equivalent formal training preferred., • Strong organizational skills., • Excellent guest service skills., • Ability to regularly push, pull, lift up to 50 lbs, • Ability to communicate effectively in English verbally and written with team members, leaders and guests required., • Must be able to work a flexible schedule, nights, weekends and holidays as required. Who You'll Supervise: • Banquet Culinary Team, • Grab and Go Culinary Team, • Cafeteria Operations Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

Job Description The Culinary Associate supports daily food preparation and production activities by assisting with ingredient prep, cooking, portioning, and sanitation. This role follows standardized recipes and food safety requirements to ensure high-quality, consistent food products. Key Responsibilities • Assist with food preparation, cooking, and portioning., • Follow standardized recipes and batch instructions., • Support daily production schedules and timelines., • Maintain cleanliness and sanitation of culinary areas., • Comply with food safety, GMP, and hygiene standards., • Assist with ingredient handling and inventory rotation., • Report quality or safety concerns immediately., • Support Culinary Lead with additional tasks as assigned. Qualifications & Requirements • Experience in food service or production preferred but not required., • Ability to follow recipes and instructions accurately., • Strong attention to detail and food quality., • Ability to work in a fast-paced environment., • Willingness to follow food safety and sanitation standards., • Bilingual (English/Spanish) preferred. Physical Requirements • Ability to stand for long periods., • Ability to lift up to 50 lbs., • Ability to work in hot, cold, or refrigerated environments. Food With Care is an equal opportunity employer and is committed to providing a workplace free of discrimination. We do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, or any other protected characteristic under applicable federal, state, or local laws. Food With Care maintains a drug-free workplace in accordance with Florida law. The use, possession, distribution, or sale of controlled substances or alcohol in the workplace is strictly prohibited. Employees may be required to undergo drug and/or alcohol testing as a condition of employment, including pre-employment, reasonable suspicion, post-accident, or as otherwise permitted by law.

Job Description JOB SUMMARY: Handles various duties "backstage"(back of the house)in the kitchen including; gathering required foods from storage areas; to prepare and cook food. Keeping all backstage support areas stocked with dishes, towels, utensils, etc., for operations; organizing materials and equipment; and general clean up. ESSENTIAL JOB FUNCTIONS: • Portion food by using food scale, plate and prepare (cut, peel, process, etc.) and/or cook foods (rice/noodles) for the current and the following day, • Keep kitchen organized by maintaining clean sanitary work areas, • Prepare and keep all backstage support areas stocked with plates, utensils, napkins, condiments, appetizer sauces, ice, etc., • Inspect all food items for freshness and bring questionable foods to the manager's attention, • Proactively follows established food safety, sanitation and HACCP guidelines, • Follows company and state sanitation guidelines, • Contributes to the team by assisting other employees and to achieve company goals. OTHER JOB FUNCTIONS: • Attends Food Safety workshops in order to keep up with certifications., • Drive company vehicles to make deliveries., • Assist in culinary section as needed, • Follows company handbook and procedures, • Perform other duties as required. PHYSICAL EFFORT: • Must be able to lift or move with assistance up to 50 lbs, • Sitting, • Standing, • Lifting, • Walking, • Seeing, • Reaching, • Ability to smell and identify odors, especially of decay and corruption., • Moderate physical activity performing some strenuous daily activities, • Ability to work with fingers WORKING CONDITIONS: • While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts., • Restaurant environment, • The noise level is usually moderate. QUALIFICATIONS: • A High School diploma or equivalent., • 0 – 1 years culinary related experience, • Culinary certificate, preferred., • Valid Driver's License OTHER QUALIFICATIONS: • Able to communicate verbally effectively in English with supervisors, colleagues, and individuals inside and outside the Company., • Able to work effectively and relate well with others Including supervisors, colleagues, and individuals inside and outside the Company., • Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems, • Able to read and comprehend written information

Job Description JOb Summary: This position performs the duties of a Line Chef, which includes: handling advanced cooking duties on the food production line; preparing and cooking all grilled, baked, boiled, steamed, fried, and roasted foods; skillfully plating appetizers, entrées, and desserts; preparing decorative food items; balancing the preparation times of different orders to ensure guests get their food in a timely fashion; by accommodating guest allergies and other special requirements; adjusting food preparation times based on the level of business; preparing sauces and soups; organizing materials and efficiently using equipment; and general clean up. Essential job Functions: • Prepare and cook all grilled, all grilled, baked, boiled, steamed, fried,, and roast foods according to established food quality standards. Plate appetizers, entrees, and desserts, and prepare specialty decorative items., • Correctly set up all work areas by balancing the preparation times of different orders to ensure guests get their meals promptly and accommodate guest allergies and other special requirements., • Keep the food production line organized by maintaining a clean, sanitary work area, including all equipment (ovens, fryers, grills, etc.) and tools (knives, spoons, etc.)., • Maintain production stock to meet operational needs., • Maintain food quality by inspecting food for freshness and bringing questionable things to management's attention. Check all cooked/prepared items before releasing them to be served to guests., • Control portions in order to control costs and maximize the use of available food items., • Mentor newly hired employees by showing them about food preparation and hygiene and by overseeing their work., • When other sections are busy, they must be able to provide support and have the skills to do so., • Follow all Food Safety, Sanitation, and HACCP Guidelines the Company or state set forth. Other Job functions: • Follow the company handbook and procedures, • Assist in other areas such as; culinary, advanced culinary, and expeditor., • Performs other duties as assigned. Physical Effort: • Must be able to lift and move with assistance up to 40 lbs., • Sitting, • Standing, • Lifting, • Walking, • Ability to smell and identify odors, especially of decay. Working Conditions: • While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, • Restaurant Environment, • The noise level is usually moderate. Job Requirement: • High School Diploma and three years of culinary-related experience or equivalent combination of education and experience., • Bi-lingual and knowledge of Japanese Cuisine, preferred but not required, • Strong analytical and problem-solving skills., • Attention to detail is a must., • Strong interpersonal skills essential, • Culinary School Diploma is preferred but not required., • Able to effectively communicate verbally in English with superiors, colleagues, and individuals inside and outside the Company., • Able to work effectively and relate well with others, including superiors, colleagues, and individuals inside and outside the Company. The employee exhibits a professional manner in dealing with others and works to maintain constructive working relationships., • Able to basic arithmetic, including subtraction, addition, division, multiplication, and counting items. The employee must also be able to analyze and solve simple problems., • Able to read and analyze written information., • Able to follow recipes, • Able to use the kitchen equipment and measurements correctly, • Possess culinary skills, techniques, and knowledge, including ingredients, kitchen terminology, and etiquette

Job Description Join Our Team as a Line Cook at Capone’s Underground Inc.! Are you passionate about cooking and ready to bring your culinary skills to an exciting and dynamic environment? Capone’s Underground Inc. is looking for a talented Line Cook to join our team and help create unforgettable dining experiences for our guests. About Us Capone’s Underground Inc. is not your average hospitality company. Based in Orlando, Florida, we’re redefining entertainment and dining with our modern speakeasy-theater experience. we’re building on the rich legacy of the Capone’s Dinner Show, which has been a staple in the community since 1992. At Capone’s Underground, we blend immersive dining with live entertainment to create a one-of-a-kind experience for our guests. What You’ll Do As a Line Cook, you’ll be at the heart of our kitchen, preparing delicious dishes that complement our unique entertainment experience. Your responsibilities will include: • Preparing and cooking menu items according to recipes and quality standards., • Maintaining a clean and organized workstation., • Collaborating with the kitchen team to ensure smooth service., • Following food safety and sanitation guidelines., • Assisting with inventory and restocking as needed. What We’re Looking For We’re searching for a culinary professional who’s ready to bring their skills to the table. Here’s what we’re looking for: • Experience: At least 1 year of experience as a line cook or in a similar role., • Skills: Strong knowledge of cooking techniques, food preparation, and kitchen equipment., • Team Player: Ability to work collaboratively in a fast-paced environment., • Attention to Detail: A commitment to quality and consistency in every dish., • Positive Attitude: Passion for food and a desire to create memorable dining experiences. Why Join Capone’s Underground? At Capone’s Underground, we’re more than just a workplace – we’re a family we provide a supportive and creative environment where your skills can shine. You’ll have the opportunity to be part of a team that’s passionate about delivering exceptional food and entertainment. ✨ Our Culture and Values We believe in creating a space where creativity, collaboration, and passion thrive. Our team is dedicated to excellence, and we take pride in crafting an immersive experience that leaves a lasting impression on our guests. If you’re looking for a role where your contributions truly matter, you’ve found the right place. Ready to Join the Team? If you’re excited about this opportunity and meet the qualifications, we’d love to hear from you! Apply today and take the first step toward becoming a part of the Capone’s Underground family. Let’s create something unforgettable together! ️‍✨

Job Description Position Summary: The Vice President of Hospitality leads the development and execution of hospitality, dining, resident experience, and service excellence initiatives across all communities. This position ensures communities deliver high-quality resident-centered experiences while supporting operational efficiency, occupancy growth, and resident satisfaction. The VP of Hospitality partners closely with operations, wellness, sales, and executive leadership teams to create consistent service standards across all communities. Essential Functions: Design, plan, and implement standards, policies, and programs that positively impact the day to day operations of the kitchens and dining venues as needed. • Solicit resident and employee feedback with regard to customer service standards and programming as well as food quality and presentation., • Maintains a quality assurance program that guarantees residents receive fresh, flavorful, well-prepared meals, served promptly and politely., • Is knowledgeable of all menus and descriptions., • Provides on-going training to kitchen and service personnel at communities to ensure that standards, policies, and programs are executed effectively., • Ensures that all food and beverages are stored, handled and prepared under safe sanitary conditions as set forth by the company and the local, state and county health departments., • Assures all department training standards are met and up to date. · Plans menus in accordance with community policies and procedures, incorporating fresh, locally sourced, seasonal ingredients to support a farm-to-table approach. • Works with vendors on the creation and maintenance of order guide and regulates pricing for cost effectiveness., • Develop and manage departmental budgets. Attend monthly P& L meetings to discuss progress and areas of improvement, • Monitor labor, dining, and operational costs. Analyze financial and operational reports to improve performance., • Participate in branding and positioning initiatives., • Support occupancy growth through enhanced resident and family experiences., • Collaborate with sales and marketing teams on competitive differentiation., • Trains kitchen and dining associates in accordance with nutritional guidelines, regulations, and residents’ individual prescribed diets and food preferences., • Conduct community visits, operational audits, and service evaluations., • Establish KPIs related to resident satisfaction, staffing, dining quality, and service delivery., • Prepares food and coordinates food services for special community events when requested., • Participates in the recruitment and hiring of directors of hospitality., • Ensures that all hospitality associates abide by sanitation and safety regulations and perform their duties as required and expected., • Conduct regular performance appraisals with directors of hospitality., • Continues to look for ways to improve and/or enhance the quality of the food service provided., • Assume the lead on all VIP, Special Events and Grand Opening Celebrations., • Demonstrate professional and service oriented behavior at all times. Non-Essential Functions: • Orders all kitchen supplies for new developments., • Employs appropriate loss prevention procedures., • Ensures all Culinary and Dining Services employees adhere to the grooming and uniform policies., • Works with appropriate staff to coordinate special events., • Performs all duties in adherence to Harbor Retirement Associates standards., • Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices., • Maintains a positive and professional demeanor toward all associates, residents, visitors and coworkers., • Performs other duties as assigned., • Leads by example exhibiting the CORE Values through servant leadership, • Encourages teamwork and promotes company philosophy, • Completes all required courses in adherence with HRA University, • Is prompt and able to perform the required duties of the position on a regular, predictable basis, • Becomes familiar and understands how to report a missing person using the Safe Return program or equivalent, • All associates are responsible for maintaining a safe and secure environment for all community residents Qualifications/Skills/Educational Requirements: • Associates or Bachelor’s degree in culinary arts preferred., • Minimum of eight years’ experience as a professional chef., • Minimum of five years’ experience as a department head., • Current food service sanitation certificate., • Experience with Microsoft Office and Outlook software preferred., • Able to communicate effectively with all levels of management, associates, residents, family members, and outside contacts., • Knowledge of Hazard Analysis and Critical Control Point Compliance (HACCP) and OSHA regulations., • Knowledge of state food-handling and kitchen regulations., • Able to make independent decisions., • Able to seek out new methods and willing to incorporate them into existing practices when applicable., • Must possess a passion to work with and around senior citizens., • Must be able to travel 75-85% of the time., • Must have experience in menu development, • Must be able to creative/oversight of SOPs for BOH and Hospitality in general.

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. About Lakewood Regional Support Our regional support center provides resources to our hotels for multiple areas including Human Resources, Engineering, Purchasing, Accounting, Security, Group Reservations, Guest Contact Center, Information Technology, Laundry and Communications. Job Description Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: • Competitive health & wellness benefits, 401(k) & company match, • Paid Sick Days, Vacation, and Holidays, Paid Bereavement, • Paid Pet Bereavement, • Training & Development opportunities, career growth, • Tuition Reimbursement, • Team Member Hotel Rates, other discounts, perks and more What We're Looking For A highly skilled Engineering Specialist - Kitchen & Refrigeration Mechanic II to perform critical repair, maintenance, and preventive services on commercial kitchen and refrigeration systems across the property. This technical role requires deep mechanical knowledge and hands-on experience working with cooking and refrigeration equipment such as fryers, grills, ice machines, coolers, and freezers. The ideal candidate will operate with minimal supervision, using expert diagnostic and troubleshooting skills to ensure equipment reliability, compliance, and guest satisfaction. Who You Are: A technically proficient professional with strong mechanical and electrical repair skills and proven experience in servicing kitchen and refrigeration systems. A proactive problem-solver who can accurately diagnose issues and apply practical, effective solutions in a fast-paced environment. A service-minded team player who communicates professionally and courteously with guests, colleagues, and management. A safety-conscious technician who adheres to all regulatory standards, hotel procedures, and best practices in equipment handling. A reliable and motivated individual who takes ownership of responsibilities, works with minimal supervision, and delivers consistent results. What You Will Do: Troubleshoot equipment malfunctions, identify root causes, and determine and implement appropriate repairs in a timely manner. Repair or replace compressors, thermostats, pressure stats, fans, motors, belts, pulleys, wiring, and other mechanical or electrical components. Service evaporators, condensers, receivers, and valves, including lubrication, coil cleaning, and filter replacement. Safely reassemble and test equipment following repairs to ensure optimal function and compliance with performance standards. Follow all safety protocols and wear required personal protective equipment; proactively report any safety concerns or incidents. Maintain detailed service records and collaborate with Engineering leadership to support hotel operations and minimize downtime. Respond promptly and professionally to service requests and guest-related equipment issues, ensuring a high level of satisfaction. Participate in required trainings, attend scheduled meetings, and remain flexible to work varied shifts based on operational needs. Your Experience Should Include: Minimum of 2 years of hands-on experience diagnosing, servicing, and repairing commercial kitchen and refrigeration equipment. EPA Certification required. Valid state driver's license. Strong computer skills, including basic familiarity with Windows-based systems. Ability to regularly push, pull, lift up to 50 lbs. Ability to communicate effectively in English with team members, leaders and guests required. Must be able to work a flexible schedule, nights, weekends and holidays as required. Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. Kitchen Mechanic Repairs, overhauls, maintains and services industrial/commercial cooking and refrigeration units. Qualifications: Minimum of 2 years of hands-on experience diagnosing, servicing, and repairing commercial kitchen and refrigeration equipment. EPA Certification required. Valid state driver's license. Strong computer skills, including basic familiarity with Windows-based systems. Ability to regularly push, pull, lift up to 50 lbs. Ability to communicate effectively in English with team members, leaders and guests required. Must be able to work a flexible schedule, nights, weekends and holidays as required. Responsibilities: Troubleshoots and diagnose problems and determines appropriate repairs. Repairs or replaces various parts and provides preventative maintenance on all equipment. Order supplies, parts and maintain inventory, including obtaining bids and negotiating with vendors for parts and repair services. Other duties as assigned. Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

Job DescriptionDescription: Job Title: Assistant General Manager Reports To: General Manager Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Assistant General Manager (AGM) is a hands-on leader who partners with the General Manager to deliver flawless daily operations, an exceptional guest experience, and a healthy, high-performing team. The AGM champions JAG standards on the floor, develops supervisors and hourly teams, stewards cost controls, and ensures compliance—while embodying JAG’s culture and service philosophy every shift. Key Responsibilities Operational Leadership Lead floor operations to JAG service standards across all dayparts and activations (à la carte, bar, private dining, events). Execute and uphold Standard Operating Procedures (SOPs); identify gaps and propose improvements. Oversee opening/closing, cash handling, reservations/guest flow, table management, and shift deployment. Ensure facility readiness, cleanliness, maintenance follow-up, and adherence to health, safety, and labor regulations. Sales & Brand Growth Drive topline through hospitality-driven sales: reservations strategy, pacing, upselling, features, and promotional initiatives. Support local marketing activations, community outreach, and guest recovery that builds loyalty. Monitor guest feedback platforms, address trends with action plans. Financial Performance Support P&L management with the GM: weekly tracking, forecasting, and variance analysis. Optimize labor through smart scheduling, productivity targets, and in-shift deployment. Partner with Culinary/Beverage on inventory accuracy, COGS controls, and waste reduction. Team Leadership & Development Recruit, select, and onboard top talent; maintain a strong bench of supervisors/captains. Deliver ongoing training and coaching (service, systems, compliance, product knowledge). Conduct performance check-ins, document feedback, and support progressive discipline when needed. Foster an inclusive, accountable, and learning-focused culture aligned to JAG values. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Lead service line-ups/pre-shift communications; calibrate standards across FOH stations. Resolve guest issues promptly with empathy and sound judgment; follow through on recovery. Project Support & Openings Assist with new concept or seasonal/menu launches, pop-ups, and private dining/event execution. Contribute to opening playbooks, training plans, and readiness checklists as assigned. Requirements: Required Qualifications 3–5+ years of progressive FOH leadership in upscale/casual-fine or fine dining; prior AGM or Multi-Shift Manager experience preferred. Demonstrated success in leading teams on a busy floor while managing costs, quality, and compliance. Strong working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace. Proven ability to coach, give feedback, and develop supervisors and hourly talent. Excellent communication, professionalism, and conflict-resolution skills. DOH/Health & Safety, alcohol service, and labor compliance familiarity. Wine/spirits and culinary knowledge to support menu guidance and sales. Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements Stand and walk for extended periods (up to 8 hours). Lift/push/pull up to 30 lbs. occasionally. Frequent reaching, bending, listening, and visual acuity in a fast-paced environment. Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description General Purpose The Operations Systems & Knowledge Manager supports the foundation of Sonny's restaurant operations by capturing the knowledge, processes, and tools teams use every day and serving as a voice for operations across the business. This role translates restaurant operations into clear, usable systems and represents operations to ensure systems, standards, and brand work can scale across the restaurant system. The role is heavily focused on building systems and tools, while also serving as an external representative for operations. Essential Duties (including, but not limited to): Knowledge Capture & Governance (30%) • Capture how our restaurants run, pulling knowledge from the people and processes that hold it today., • Inventory, clean up, and consolidate operational content to one trusted source of truth per topic; design the taxonomy, templates, and naming standards that keep it consistent., • Establish and maintain governance: assign an owner and review cadence to every piece of content so it stays current and trusted. Operational Tools (30%) • Build the decision guides that take a manager from a problem (food quality, cost) to the cause and the fix, grounded in Sonny's menu., • Build the daily operations and money/cost tools managers use (i.e., line checks, logs, handoffs, sales reconciliation, inventory, invoice, and P&L aids), • Define an owner and review cadence per tool so nothing goes stale Back-Office Systems & Recipe Management (15%) • Maintain the back-office database, including menu item links and recipe updates., • Keep recipe, menu, and operations database software accurate, current, and organized., • Partner with the Director and IT on operational systems and data accuracy. Marketing Relationship & Voice of Operations (15%) • Own the operations relationship with marketing as partner and point of contact., • Serve as the on-site operations presence for commercial shoots, ensuring what is shown reflects how the food and the restaurants really work., • Represent operations in cross-functional work so the operational reality is reflected. Culinary Partnership (10%) • Collaborate with the chef and culinary team so recipes, methods, and food knowledge is captured accurately and represented well. Performs other duties as assigned. Required Knowledge, Skills, and Abilities • Knowledge of Sonny's brand, menu, and restaurant operations., • Systems thinker who imposes structure on messy information and builds things that do not exist yet., • Deep understanding of how a restaurant actually runs, ideally from having done it., • Strong communicator who can represent operations credibly to marketing, on set, and across the business., • Comfortable-owning both heads-down build work and outward-facing relationships., • Project and change management skills, with the ability to guide updates, rollouts, and cross-functional process changes from planning through execution., • Strong writing and organization; builds knowledge and tools that hold up in the field. Required Education and Experience • Bachelor's degree in Hospitality Management, Business, or a related field, or equivalent combination of education, experience, and training that provides the required knowledge, skills, and abilities., • Demonstrated experience building documentation, tools, or knowledge systems from scratch., • Comfort representing a function cross-functionally, including with marketing or creative teams., • Hands-on restaurant or multi-unit operations experience preferred., • Culinary or food-knowledge exposure preferred., • Experience with Microsoft Office Suite. Physical Demands and Working Environment The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to sit, talk, and hear, and frequently to use hands and fingers to handle or feel. This position requires the ability to occasionally lift and/or move up to 20 pounds. Specific vision abilities required include close vision. When working in restaurants or the field, the employee is regularly required to stand for prolonged periods, handle products, tools, paperwork, and equipment, and communicate with Guests, Managers, and Team Members. The work may involve some bending, standing, or walking. Job duties are not physically strenuous. The noise level is usually moderate. Moderate travel is required in this position.

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. About Loews Sapphire Falls Resort Join the team at our Caribbean-inspired paradise that creates an island escape in a tropical oasis. The Storeroom Manager is responsible for the oversight of the storage and inventory of supplies, equipment, and food and beverage items used throughout the hotel. They ensure that stock levels are maintained, organized, and replenished as needed to support daily operations. The manager also tracks deliveries, inspects incoming goods for quality and accuracy, and ensures proper storage conditions. Additionally, they enforce inventory control procedures to minimize waste, loss, or theft. Who You Are: • Collaborator who excels in an exciting, ever-changing environment, • A service-oriented team player with strong interpersonal skills, • An excellent communicator with an ability to adapt to the communication styles of others, • A highly organized and detailed oriented leader with the ability to multi-task What You Will Do: • Leads receiving and storeroom activities and team to ensure adherence to accepted procedures, receipt of materials and supplies as specified on purchase order documents and security of all materials placed in storage, • Ensures accurate, timely completion of computerized receiving reports and transmittal of receiving documentation, • Records and reports any receiving related discrepancies, to facilitate request for credit or replacement or damaged or discrepant goods, • Maintains organized purchase order and receiving documentation files, • Oversees proper storage of materials and supplies received, ensures appropriate refrigeration of perishable items, and proper placement and rotation of stock to prevent loss due to deterioration of product quality while in storage, • Ensures established requisition procedures are followed for all materials and supplies leaving storeroom, • Ensures respective prices are indicated on requisitions for all items issued, • Ensures proper maintenance of liquor storeroom perpetual inventory, • Monitors par levels for items in inventory; places requisition in purchasing/requisition system when levels reach reorder point, • Ensures storeroom cleanliness and adherence to all food safety sanitation requirements, • Supervises/performs daily, monthly, quarterly annual inventories, • Coordinates shipping, receipt, storage and delivery of packages delivered via common carrier Your Experience Includes: • 1 - 2 years of prior supervisory experience in hotel procurement and receiving and/or storeroom management required, • Thorough knowledge of meat/produce/grocery specifications and standard grading classifications required, • Working knowledge of computer software to include inventory control, Microsoft Office required, • Ability to operate basic storeroom equipment with training, such as, a pallet jack and forklift required, • High school diploma or GED equivalent preferred, • Ability to work flexible schedule to include weekends and holidays Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

We are seeking an experienced and highly organized Culinary Program Manager to lead our growing prepared meal program.This position is responsible for creating nutritious and appealing weekly menus, managing food production, overseeing inventory and ordering, ensuring food safety and allergy complia

Job Description Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Laundry Attendant at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences. At Puff ‘n Stuff, we don’t just cater events—we create memorable experiences. Our team is driven by four core values: Passion: We love what we do and take pride in delivering exceptional food and service. Customer Focus: We go above and beyond to exceed client expectations. Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability. Creativity: We embrace innovation to craft unique culinary and event experiences. Job Overview Puff 'n Stuff Catering is looking for reliable, industrious Laundry Attendant to join our team and help "passionately perfect life's celebrations." As a Laundry Attendant you would process linen from catered events, sorting, treating, cleaning and pressing it to get ready for the next party or event. Laundry Attendant Basics • Operate various types of laundry processing equipment, • Sort, organize and stock linen back on appropriate shelves, • Recognize defects in the laundry process and work towards solution, • Work independently or as a member of a team as needed, • Respond well to directions, • Report directly to management team as concerns or situations arise, • Perform regular cleaning responsibilities, including but not limited to sweeping, floor scrubbing and equipment cleaning., • Perform other duties as assigned Laundry Attendant Qualifications • Experience in linen processing in a large volume environment, • Familiar with different types of linens, • Self-motivated positive attitude, • Must be able to work in all weather conditions and hot and cold temperature extremes, • Must be available to work varying shifts/hours based on business needs, • Must be able to lift 20-25lb repeatedly, • Must able to stand for long hours.

Job DescriptionWHO WE ARE Level99 is a sprawling playground designed for adults with over 50 life-sized mini-games where Players dodge axes, crack puzzles, and outsmart real-world challenges. Each game lasts about 1–4 minutes and is built for 2–6 people to play together. One ticket to Level99 unlocks access to all of our games including Challenge Rooms, Player-vs-Player duels, and an art scavenger hunt. We save your progress each time you play so you can earn rewards and climb our coveted leaderboard. Alongside the games, Level99 offers a full-service bar and award-winning restaurant – featuring scratch-cooking, local craft beers, handmade cocktails, and a variety of event spaces. Level99 has locations in Natick, MA, Providence, RI, Tysons, VA, Disney Springs, FL, and is opening in West Hartford, CT, Paramus, NJ, King of Prussia, PA, and Raleigh, NC. Level99 is backed by Act III Holdings, led by Panera founder Ron Shaich, and we have a talented team that has worked on successful entertainment projects ranging from 5 Wits to Walt Disney Imagineering. Visit www.level99.com for more details. OVERVIEW Line Cooks support the Restaurant by preparing food, adhering to recipes, accommodating guest requests, and maintaining a clean, organized kitchen. Line Cooks will execute at high standards, keeping to proper ticket times, and presentation. A successful Line Cook will display honesty and personal integrity that is above reproach, choosing humility over the need to “be right,” and in all things acts as though they are the Owner and Operator of their venue. RESPONSIBILITIES • Bring a positive, warm, approachable attitude to your work everyday Uphold all standards set in the kitchen - from delivery to being served to a guest, • Follow all recipes, preparation procedures, and par levels as determined by Culinary Leadership, • Work service with urgency, striving to meet or exceed expectations for food delivery times, • Communicate ordering needs accurately and effectively to Culinary Leadership, • Maintain a clean and organized space regardless of business level and adhere to the highest standards of sanitation and hygiene, • Ability to work a flexible schedule based on business needs which will include days, nights, weekends and holidays, • Able to work 10 hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time, walk up and down stairs, • Able to grasp, reach overhead, push, lift and carry up to 50 pounds, • Ability to remain composed and effective in a fast-paced and dynamic environment, • Other duties, as assignedPOSITION REQUIREMENTS, • High school diploma or equivalent 1-2 years as a line cook or prep cook in a high-volume F&B business, • Capacity to work efficiently under pressure in a constantly evolving setting, • Demonstrates strong organizational skills and meticulous attention to detail, • Maintains a positive, respectful, and courteous attitude towards all team members, • Leads by example with a positive, joyful, upbeat, and energetic demeanor, • Effective verbal and written communication skills, • Knowledge of health and sanitation code and policies, • Highly organized with strong attention to detailOTHER DESIRABLE SKILLS & EXPERIENCE, • Multilingual, • Relevant Education in Hospitality Management, Culinary, or other related degreeWhile we don’t expect a candidate to have deep experience in all of the above, we’re looking for someone with the passion and capability to learn quickly in the areas that are new! YOU MIGHT BE A FIT ON THE LEVEL99 TEAM IF YOU…, • Like to laugh, would be described as a "low maintenance, low drama" person, have a tendency to have a bit of fun while you work, • Have a high tolerance for ambiguity, like to go fast, and are excited to learn on the job, • Are just a little bit obsessive about getting the details right the first time, • Have a high energy personality, the kind of person who is typically smiling, and likes to "get it done now" Level99 is an E-Verify employer.

Job Description Join Our Team! Great benefits and exclusive Disney perks. Hiring for multiple locations: • El Mercado - Quick Service, • Siestas Pool Bar & Grill (outdoor location) Our company celebrates and embraces Mexican culture through our dining experiences. We have a long-standing partnership with Walt Disney World and operate properties at Epcot, Coronado Springs, and Frontera Cocina at Disney Springs. Be part of something special and enjoy of great benefits and exclusive Disney perks. General Description Are you just getting started in your culinary career, or are you seeking an entry level kitchen position where you can learn and grow? A Cook 2 position with our Team might be right for you! A Cook 2 is primarily responsible for the preparation and presentation of food items as well as the cleaning and maintenance of kitchen areas and equipment. Food must be prepared to the highest quality and done so following all Company and food safety guidelines. A Cook 2 may be asked to work in a variety of different food stations, including but not limited to the prep station, pantry station, fry station, grill station, sauté station and expediter station. A basic understanding of food preparation techniques and food safety guidelines is useful; a great attitude and passion to learn is essential. Work Duties • Work in a variety of kitchen stations including, but not limited to, pantry, grill, fry, saute, prep and expo, • Prepare all food items according to recipe and food safety guidelines, • Ensure presentation of food items meets standards, • Read food orders and accurately organize food items onto trays for delivery, • Document food safety procedures through daily logs, • Set up and break down kitchen stations, • Clean and sanitize kitchen areas and equipment, • Safely and properly operate food preparation equipment, • Receive food shipments and properly store food items, • Work closely with all other team members and display good teamwork, • Follow the Disney 5-Keys Basics, Service Basics and Company Guidelines at all times, • All other tasks as assigned NOTE: This Job Description is subject to change at any time

Job DescriptionDescription: Sauté Cook Parea Greek Taverna, Maitland FL Job Details Location: Maitland, FL 32751 Pay Rate: $18.00 - $20.00 per hour Job Type: Full-time, Part-time, Hourly Shift and Schedule: Days, nights, weekends, holidays Overview Discover a culinary journey where your skills make a difference! We’re committed to creating a positive, team-focused work environment that values your experience and supports your growth in the food industry. Join our team as a Sauté Cook and play an important role in delivering the quality and consistency our guests expect. You’ll work in a fast-paced, high-volume kitchen preparing and cooking a variety of menu items while maintaining proper portioning, presentation, timing, and food safety standards. We’re looking for someone who takes pride in their work, works well with others, and can stay focused and organized in a busy kitchen. Position Responsibilities • Standards & Recipes: Adhere to portions, cooking methods, kitchen policies, dietary guidelines, and recipes for complete consistency., • Sauté Execution: Flawlessly execute Greek pan specialties using precise searing, blistering, and pan-tossing for proteins, seafood, and vegetables., • Line Coordination: Sync ticket cook times perfectly with grill, fry, and expo stations to serve complex tables simultaneously., • Stock & Logistics: Safely move supplies between storage and work areas, receiving and storing items in designated spots., • Food Storage: Store all food in properly labeled containers to prevent spoilage and uphold food safety regulations., • Sanitation & Cleanliness: Clean and sanitize all workstations, tables, shelves, equipment, and floors continuously., • Equipment & Ops: Operate grills, fryers, ovens, and preparation tools safely while notifying supervisors of any maintenance issues., • Inventory & Communication: Maintain high guest standards by alerting supervisors of low stock for timely ordering., • Team Collaboration: Work closely with team members to manage high-volume prep efficiently under kitchen pressure. Benefits • Health Insurance options, • Dental Insurance option, • Vision Insurance option, • 401k with company matching, • Paid time off program, • Employee dining discounts Requirements: • Kitchen Background: Prior experience working as a saute cook in a busy, high-volume restaurant is preferred, with at least one year of experience., • Physical Requirements: Must be comfortable bending, stretching, kneeling, and moving efficiently throughout a busy kitchen., • Work Environment: Comfortable remaining on your feet and moving around for the majority of an 8-hour shift on hard kitchen surfaces., • Communication & Attitude: Maintain excellent communication skills and a team-oriented attitude in fast-paced environments., • Strength: Capable of handling and transporting items weighing up to 40 lbs. on your own and up to 80 lbs. when working with another team member.

Job Description Overview Opportunity: Cook Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment. Your Growth Path Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director Your Focus • Follow recipes to prepare food items accordingly., • Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat., • Prepare appetizers, salads, or cold dishes., • Bake, roast, broil, and steam meats, fish, vegetables, and other foods., • Bake breads, rolls, or other baked goods., • Portion, arrange, and garnish food for pick up by server or deliver to guests., • Maintain clean and sanitized work areas such as cutting boards, counters and work spaces., • Secure and store food items properly., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Follow safe food handling procedures., • Follow guidelines related to sustainability practices related to HHM’s EarthView program., • Practice safe work habits and wear protective safety equipment., • Ensure overall guest satisfaction., • Perform other duties as requested by management. Your Background and Skills • High School diploma preferred., • Previous culinary experience or equivalent training required., • Department of Health Sanitation certificate may be required. Work Environment and Context • Work schedule varies and may include working on holidays, weekends and alternate shifts., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description POSITION SUMMARY We are seeking a skilled Pizzaiolo to manage dough production and fermentation, operate the pizza station, and execute artisan pizza to fine dining standards with precision and consistency. RESPONSIBILITIES • Set up and organize the pizza station according to restaurant standards, • Produce, portion, and proof pizza dough daily, following recipes and fermentation schedules, • Stretch and shape dough by hand to specification, maintaining consistent thickness and structure, • Build and bake pizzas to order, following portion controls, topping placement, and presentation guidelines, • Operate, monitor, and maintain the pizza oven safely, managing temperatures throughout service, • Prepare sauces, cheeses, and topping mise en place, emphasizing Italian culinary techniques, • Restock station supplies throughout the shift, and cover, date, and store dough and prepared items properly, • Support cleanliness and organization of the kitchen, walk-in coolers, and storage areas, • Follow closing protocols to ensure the pizza station and oven are ready for the next service, • Collaborate with Chef de Cuisine and Sous Chefs, and take on additional responsibilities as requested by Chef, Sous Chef, or Kitchen Manager REQUIREMENTS AND QUALIFICATIONS • 2 years of proven experience as a Pizzaiolo or pizza cook in a high-volume establishment, • Hands-on experience with dough production, fermentation, and wood-fired or deck oven cooking, • Proficiency in English and Spanish, • Ability to follow precise directions and work cohesively within a team, • Ability to work efficiently under pressure in a high-paced fine dining environment, • Strong problem-solving, self-motivation, and organizational skills, with excellent knife skills and communication abilities, • College or Culinary school degree preferred but not required PHYSICAL DEMANDS AND WORK ENVIRONMENT • Ability to stand and walk for extended periods throughout the shift., • Ability to lift, carry, push, or pull up to 50 pounds as needed., • Frequent bending, reaching, twisting, and repetitive movements., • Ability to work in a fast-paced environment with varying noise levels and temperatures., • Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions. The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description POSITION OVERVIEW We are seeking a skilled Line Cook to prepare food, support kitchen operations, and maintain assigned stations according to fine dining standards. This role ensures dishes are executed with precision, quality, and consistency. YOUR ROLE • Set up and organize the station according to restaurant standards, • Prepare all food items with precision, following recipes, portion controls, and presentation guidelines, • Restock and maintain station supplies throughout the shift, • Operate and maintain all kitchen equipment safely, • Assist with cleanliness and organization of the kitchen, walk-in coolers, and storage areas, • Cover, date, and store prepared food items properly, • Follow closing protocols to ensure the kitchen is ready for the next service, • Collaborate with Chef de Cuisine and Sous Chefs to support overall kitchen operations, • Skillfully prepare meats, seafood, poultry, vegetables, and cold items, emphasizing French culinary techniques, • Take on additional responsibilities as requested by Chef, Sous Chef, or Kitchen Manager REQUIREMENTS / QUALIFICATIONS • 2 years of proven experience as a Line Cook in a high-volume establishment, • Proficiency in English and Spanish, • Ability to follow precise directions and work cohesively within a team, • Ability to work efficiently under pressure in a high-paced fine dining environment, • Strong problem-solving, self-motivation, and organizational skills, • College or Culinary school degree preferred but not required, • Excellent knife skills and communication abilities The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. Who We Are: Founded in 1960, Loews Hotels & Co-operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, age, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement Pet Insurance and Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Team Member Hotel Rates, other discounts, perks and more What We're Looking For: We are seeking An experienced and detail-oriented Housekeeping Manager to lead our team in maintaining the highest standards of cleanliness and guest satisfaction. The ideal candidate will possess strong leadership skills, a passion for hospitality, and a proven track record in managing housekeeping operations in a hotel environment. A commitment to excellence and a proactive approach to problem-solving are essential for success in this role. Who You Are: A passionate hospitality professional with a proven track record in housekeeping management. Detail-oriented and proactive, with a strong focus on maintaining high standards. A confident leader who thrives in fast-paced environments and communicates effectively. Dedicated to enhancing both guest and team member experiences. Committed to upholding excellence in cleanliness and operational efficiency. What You'll Do: Oversees daily assignments of duties of Housekeeping staff while analyzing room turns and making staff or procedural adjustments as necessary. Develop, implement, and maintain housekeeping standards and procedures to ensure cleanliness and organization throughout the hotel. Interview and select all departmental line level colleagues. Maintain optimal housekeeping staffing levels to ensure peak performance and supervision. Ensure smooth, efficient, and cost-effective operations, including labor management and inventory control. Coordinate departmental activities with other hotel departments to maintain overall cleanliness. Coordinate special projects related to housekeeping as directed by the Director, Housekeeping. Keep leadership informed of significant departmental updates and activities. Oversee the 3rd party uniform and laundry services. Hold regular team meetings to share essential operational information and address guest concerns. Evaluate team member performance, identify areas for improvement, and mentor team members and leaders to aid in their advancement. Perform other duties as assigned. Your Experience Includes: Minimum of two years of experience with housekeeping and/or guest services required. Minimum of one year of supervisory experience in hospitality or a B.S. in Hospitality with one year in a leadership development program required. Proficiency in Microsoft Suite, computer and smart phone programs, and Property Management Systems required. Familiarity with Opera and HOTSOS is preferred. Must complete OSHA-mandated safety training within the first 30 days of employment. Position requires the ability to communicate effectively in English, both verbally and written, with team members, leaders, and guests. Position requires open availability aligned with business needs, ensuring leadership presence during peak service times and operational priorities. Position requires prolonged standing, walking, lifting, pushing, and pulling 50+ pounds repetitively throughout shift. Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits., • Voluntary Short Term Disability Insurance – Employee Paid., • Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid., • Traditional and Roth 401(k) Plan – All Employees, • 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), • Commuter and Dependent Care Benefits What You’ll Do 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, • Execute tasks assigned by Chefs and Sous Chefs with professionalism and enthusiasm What We’re Looking For • 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, • Passion for culinary excellence, teamwork, and professional growth Why THE ONE GROUP is Your Next Career Move 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! We use eVerify to confirm U.S. Employment eligibility.

Job Description The Chapman & Chase Lounge is seeking a skilled Prep Cook to join our culinary team. The Prep Cook will be responsible for preparing ingredients, maintaining a clean and organized workstation, and supporting the kitchen staff in executing dishes to the highest standard. The ideal candidate has strong knife skills, attention to detail, and experience working in a fast-paced, high-end or fine dining kitchen.

Job Description At Pinstripes, our people are our greatest asset. We’re committed to a passionate, fun team culture that delivers unforgettable dining and entertainment experiences. Our all-scratch kitchen features fresh ingredients, seasonal menus, and high standards of food and service—all in a unique, upscale venue offering Bistro dining, Bowling, and Bocce. As a Prep Cook, you’ll play a key role in supporting our all-scratch kitchen by preparing fresh ingredients, maintaining organization, and ensuring our culinary team is set up for success each day. This is a great opportunity for someone who is passionate about food, eager to learn, and takes pride in quality and consistency. What You’ll Do: • Prepare ingredients including chopping, slicing, and portioning, • Follow recipes and prep lists to support daily service, • Maintain cleanliness and organization of prep and storage areas, • Adhere to food safety, sanitation, and health standards, • Assist line cooks and kitchen team as needed, • Help receive and store deliveries properly Requirements: • Passion for cooking and working with fresh ingredients, • Ability to work efficiently in a fast-paced kitchen, • Strong attention to detail and consistency, • Team-oriented mindset, • Prior kitchen or prep experience preferred, but not required, • Ability to stand for extended periods and lift up to 50 lbs, • Flexible availability, including nights, weekends, and holidays *Must be 18 years or older* Benefits: • Competitive hourly rate + tips, • Flexible working hours, • Opportunity for growth and development, • Team member discounts on food, beverage and activities! We look forward to hearing from you! For more information, check us out at pinstripes.com We focus on an inclusive culture and celebrate everyone for who they are. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We're Looking For: A motivated professional to supervise the daily operations of the housekeeping department. This position is responsible for supervising and guiding a team, ensuring the hotel maintains the highest standards of cleanliness and guest satisfaction. Who You Are: Eager to grow as a leader and take on increasing responsibility in a fast-paced environment. Detail-oriented and dependable, with a strong sense of accountability and pride in service. A collaborative team player who thrives when supporting others and learning from experience. Service-focused, with a strong desire to exceed guest expectations and uphold brand standards. Veterans and military spouses encouraged to apply. What You'll Do: Supervise housekeeping staff, ensuring they perform their duties according to the hotel's standards and policies. Inspect guest rooms, public areas, and back-of-house areas to ensure cleanliness, maintenance, and safety standards are met. Assign daily tasks to housekeeping team members and monitor their performance, ensuring efficiency and quality. Ensure the proper use of cleaning chemicals and equipment by staff and adhere to safety and sanitation regulations. Train, mentor, and provide ongoing coaching to housekeeping staff on departmental procedures, guest service skills, and equipment usage. Handle guest requests and complaints in a professional manner, ensuring customer satisfaction and prompt resolution of issues. Collaborate with other departments, such as maintenance and front desk, to address guest concerns, repairs, and room readiness. Ensure the department operates within budget, reduce waste, and maintain efficiency while upholding high-quality standards of cleanliness and guest service. Maintain regular and reliable attendance in alignment with company standards and operational needs. Embrace flexibility by performing other duties as assigned to support the team and organizational goals. Other duties as assigned. Your Qualifications Include: Minimum of one year of experience in hospitality or relevant industry required. Previous experience in a role with supervisory elements, including training, coaching, or supporting team performance preferred. Previous experience in housekeeping preferred. Immediate skills in Microsoft Suite, computer and smart phone programs, and Property Management Systems preferred. Familiarity with Opera and HOTSOS is preferred. Must complete OSHA-mandated safety training within the first 30 days of employment. Position requires the ability to communicate effectively in English, both verbally and written, with team members, leaders, and guests. Position requires flexibility to work a varied schedule, including days, nights, weekends, and holidays, as scheduled. Position requires prolonged standing, walking, lifting, pushing, and pulling 50+ pounds repetitively throughout shift. Who You'll Supervise: Housekeeping Team Members Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. Qualifications: Previous experience in commercial laundry, warehouse or housekeeping is preferred. Must be able to maintain production reports and quotas. Comfortable working in hot, humid, and noisy environments. Must be able to stand, sit, stoop, bend and walk for prolonged periods during entire shift. Ability to regularly push, pull, lift up to 50 lbs Ability to communicate effectively in English verbally with team members, leaders and guests required. Must be able to work a flexible schedule, nights, weekends and holidays as required. Responsibilities: Position is responsible for folding and feeding linen. Hand fold terry items, blankets and spreads. Operates assigned equipment in accordance with hotel standards and guidelines for safety. Must be able to maintain production reports. Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. Qualifications: 3 - 5 years cooking experience in upscale, high-volume hotel or freestanding restaurant preferred. Culinary experience required. Thorough knowledge and understanding of Food Service Sanitation Standards required. Strong organizational skills required. Excellent Guest Service skills required. Ability to stand, stoop, bend and lift items weighting up to 50 pounds repetitively required. Ability to communicate effectively in English with team members, leaders and guests required. Must be able to work a flexible schedule, nights, weekends and holidays as required. Responsibilities: Thorough knowledge and understanding of Food Service Sanitation Standards. Ability to stand, stoop, bend; lift and carry up to 35 pounds. Thorough knowledge and understanding of standard kitchen equipment and its use, such as fryer, grill, sauté and broiler. Follows standardized recipes in the preparation and cooking of menu items Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufacture's recommendations. Other duties as assigned. Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

Job Description • We are hiring immediately for a seasonal COOK position., • Location: Orlando Magic - 66 South Division Avenue, Orlando, FL 32805. Note: online applications accepted only., • Schedule: Seasonal schedule. Days and hours may vary, based on team needs. Further details upon interview., • Requirement: Previous 5 years of restaurant culinary experience required. *Internal Employee Referral Bonus Available • Pay Range: $23.00 per hour to $24.50 per hour. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1570176. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! 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: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates at FLIK are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job Description Have a passion for food cooking, preparing dishes? ..... Come Join our exciting group and be a part of Sunshine Diner Restaurant's Team! I guarantee, you'll love coming to work! Nothing compares to working in the airport!!! Benefits: • Competitive hourly pay - $18.50 per hour., • Additional Supplemental Benefits, • Insurance (Health, Dental, Vision, Life Insurance), • 401(k) - Matching Program, • Employee Meals, • Uniform/Shoes for Crews Credit, • Paid Time Off (Vacation), • Anniversary, • Uniform tops, • Sign On Bonus, • Referral Bonus Master ConcessionAir currently operates located in the Orlando International Airport. We are hiring experienced & driven culinary professionals to work in our restaurant and want you to join a growing company with career advancement opportunities! Cook Requirements: • Willingness to undergo a federal background check, • Lifts and carries up to 40lbs, up to 20 times per shift, • Frequent bending, stooping, and standing 100% of shift, • Works in damp, hot environments with open flames, • Uses sharp knives, utensils, and kitchen machinery, • Able to read tickets and communicate effectively with the manager and team membersCook Responsibilities:, • Preparing a variety of food with diverse methods of preparation and adhering to specific product prep / handling procedures, • Ensuring proper execution of recipe procedures while maintaining a high quality and consistent product, • Maintaining cleanliness throughout the kitchen and ensures proper rotation of all products, • Communicating ticket times and potential problems with the QA, manager, and servers as necessary, • Completing assigned prep work to stock and setting up stations as necessary, • Breaking down and cleaning station or work area at the end of the shift, • Performing all duties and responsibilities in a timely and effective manner in accordance with established company policies. Powered by JazzHR iBz0t5wIsU

Job Description Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Production Cook at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences. At Puff ‘n Stuff, we don’t just cater events—we create memorable experiences. Our team is driven by four core values: • Passion: We love what we do and take pride in delivering exceptional food and service., • Customer Focus: We go above and beyond to exceed client expectations., • Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability., • Creativity: We embrace innovation to craft unique culinary and event experiences. Job Overview Puff 'n Stuff is looking for high energy and efficient entry level chefs to work in our onsite kitchen preparing food for events of all sizes. The kitchen team generally operates between 5 am and 4 pm, depending on the scale and complexity of current and upcoming events. Since each day brings different events with unique requirements, there is always something interesting going on, and attention to detail is a must to be successful. Production Cook Basics: • Prepare reception hors d'ouerves, buffet and plated menu items, • Wash, peel, cut, and seed vegetables and fruits, • Clean, cut, and grind meats, poultry, and seafood, • Prepare cold sauces, dressings, salads, and desserts, • Ensure that all prepared food items leave kitchen in peak condition., • Keep all work areas clean, including all counter tops, utensils, equipment, garbage, and refrigeration by state, county, and company health regulations., • Operate general kitchen equipment including but not limited to, ovens, grills, fryers, flattops, braisers, steamers, slicers, immersion blenders, traditional blenders, robot coupes, etc. Production Cook Qualifications: • Experience in a Banquet/Catering Kitchen., • Able to picture what the finished product will look like., • Communicate clearly and effectively, • Able to stand for entire shift and move around the work area freely, • Must be able to lift and carry, push, or pull up to 50 pounds, • Serve Safe or comparable food certification preferred