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Job Title: Transportation Supervisor - Airline Catering Job Location: Boston-USA-02128 Work Location Type: On-Site Salary Range: $68,000.00 - 82,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Seeking an outgoing, safety focused, candidate who thrives in a fast paced transportation and production environment and enjoys managing a group of employees that are focused on delivering a quality product to our customers. Additionally, this candidate needs to monitor and engage employees in all safety & performance initiatives. Supervisor Responsibility • Ensure that the area of responsibility is properly organized, staffed and directed and that all delivery times are being met timely, • Conduct daily work group meetings, • Schedule and control staff to meet labour productivity and overtime targets, • Ensure compliance with all government regulatory agencies standards (example: Food and Drug Administration (FDA), United Stated Department of Agriculture (USDA), Occupational Safety and Health Administration (OSHA), Environmental Protection Administration (EPA), Department of Transportation (DOT), Hazard Analysis and Critical Control Points (HACCP), etc.), • Document and follow up on all department processes in order to implement improvements, • Ensure on-time and accurate production and/or catering of all flights, • Monitor and ensure compliance with all safety regulations, • Guide, motivate and develop staff within the Human Resources policies, • Make the company's values and management principles live in the department(s), • Manage productivity hours and costs in the area of responsibility; initiate and steer corrective actions in case of deviations, • Participate and support company sponsored initiatives such as Quality, HACCP, Lean Manufacturing, Employee Safety and Production systems, • Bachelor’s degree or equivalent knowledge required, • In addition, one to three years of related work experience required, • Problem solving and leadership skills, • Strong interpersonal and communication skills, • Ability to develop and lead others to obtain desired results & achieve productivity goals, • Working knowledge of OSHA, Good Manufacturing Practice (GMP), FDA, USDA and EPA regulations, • Excellent verbal, written and organizational skills required along with the ability to multi-task

Job Title: Food Safety Quality Assurance Coordinator Job Location: Boston-USA-02128 Work Location Type: On-Site Salary Range: $18.00 - 25.00 per hour LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Primary responsibility is to maintain the “Global Quality System” of LSG Sky Chefs to ensure the Customer Service Center (CSC) is in compliance with customer, Federal Drug Administration (FDA), US Department of Agriculture (USDA), and Seafood Hazard Analysis and Critical Control Points (HACCP) plans including USDA and FDA regulatory standards. • Maintain and initiate all recordkeeping and key performance indicators pertinent to the Quality Department and GQS to include, but not limited to Food Safety, Sanitation, Regulatory Agencies (County Health, State Health Dept. and FDA), internal customers and airline customers, • Daily monitor of Good Manufacturing Practices (GMPs) for compliance, • Verify of coolers and freezer room temperature for compliance, • Perform environmental swabs and microbiological sampling, submittal to local laboratory for analysis, • Obtain Chef Table samples to verify compliance to specification, • Assist the Quality Manager in specific training and daily initiatives addressing quality, food safety, and sanitation issues to drive process improvements, • Conduct work station inspections to verify compliance (gold standard verification, specs, sanitizer, food temperatures, HACCP documentation, phf set-up), • Conduct portion control weight compliance to specifications, • Conduct inspection checks (dispatch, galley, non-bonded, bonded, equipment), • Verify Hazard Analysis and Critical Control Points (HACCP) logs and other documents are accurately completed on a daily basis, • Create charts, trending reports, training materials and visuals, • Maintain, monitor standards and train employees in compliance to the Regulated Garbage Standards to meet USDA requirements, • Supports the Jump-off (commissary) locations with oversight, • Train hourly employees as needed, • Perform other tasks as requested, • High School Diploma or equivalent, • Proficient in using computer and basic software such as Microsoft, create and maintain trending charts, SOP’s, use of calculator, weight scales, and thermometers, metal detector, ATP testing equipment, mechanical food portioning and processing equipment., • Previous food industry and quality assurance experience a plus, • Ability to work in cold environment (<40*F), • Ability to work with minimum to no supervision, act in liaison of the Supervisor, self-starter, and problem solver., • Ability to lift/push a minimum of 25 lbs., • Strong mathematical, analytical, verbal, written, interpersonal and organizational skills, • Ability to work in fast paced environment with large groups, • Must be flexible to work weekends/holidays LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Food Cost Analyst - Airline Catering Job Location: Boston-USA-02128 Work Location Type: On-Site Salary Range: $75,000.00 - 90,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. The role involves executing critical supply chain activities with a focus on data analysis for financial reporting and driving improvements across our supply chain processes. You will be at the forefront of identifying and implementing efficiencies, with a keen eye on achieving significant gains in operational performance and food cost reduction. • Business Strategy & Innovation: Lead the design and deployment of cutting-edge tools and data analytics to drive consistent and insightful reporting on Supply Chain performance across all CSCs, empowering teams with actionable intelligence., • Reporting: This position reports to the CSC Materials Manager or Supervisor with a dotted line to the Supply Chain Management team for training, reporting, and mentorship. • An Associate degree or equivalent hands-on experience in a related field, demonstrating a solid foundation in business and supply chain dynamics., • 2 to 5 years of proven success in a similar role, with a track record of driving operational excellence and innovation., • Mastery of computer systems, with strong skills in MS Office (Word, Excel, PowerPoint) and Google Suite, ensuring seamless productivity and collaboration., • Familiarity with SAP MM and CBase is a plus, showcasing your ability to work with sophisticated enterprise resource planning systems., • Exceptional verbal and written communication skills, paired with the ability to deliver compelling presentations that influence stakeholders at all levels., • A self-directed professional with outstanding organizational and interpersonal skills, ready to lead and collaborate with diverse teams., • In-depth understanding of Lean Manufacturing principles, Supply Chain management, and Purchasing, positioning you as a strategic asset in driving efficiency., • Advanced reconciliation abilities, demonstrating meticulous attention to detail and the capacity to handle complex financial tasks., • Superior analytical and conceptual thinking skills, enabling you to break down complex problems and develop innovative solutions., • A keen eye for detail and strong time management skills, ensuring that tasks are completed with precision and efficiency., • A natural problem-solver, equipped with the skills to tackle challenges head-on and drive continuous improvement across the organization. LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Quality Assurance Manager - Food Safety Job Location: Boston-USA-02128 Work Location Type: On-Site Salary Range: $90,000.00 - 104,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Ensure the food meets the standards set by regulatory health authorities and the company. The job incumbent is responsible for the implementation, auditing, assessing and training of food safety and quality management systems within the responsible Customer Service Center (CSC). Responsible for the development, deployment, implementation, and on-going execution of the food safety preventive controls program (Policies, SOPs, Hazard Analysis, HACCP Plan, Prerequisite Food Safety Programs, Traceability & Recall Process, Allergen Programs, and Associated Records) within the assigned facility. • Ensure compliance with regulatory requirements Food and Drug Administration (FDA) such as federal regulation, local regulation, United States Department of Agriculture (USDA), customer specifications and corporate food safety and quality standards, regional food safety and quality standards, taken appropriate corrective actions when needed., • Manage the food safety program and ensures that FDA FSMA preventive controls are effective and proper records are maintained., • Provide technical expertise relative to Hazard Analysis and Critical Control Points (HACCP), food safety, sensory and quality evaluations., • Conduct monthly-required assessments of the food safety program to ensure compliance., • Conduct routine microbiological testing as defined by food safety program., • Review and analyse weekly food safety documents including HACCP logs., • Utilization of the checklists to determine consistent fulfilment of required food safety program., • Support CSC leadership with inspection/audit readiness; coach CSC before, during and after all external, food safety, quality and sanitation inspections/audit., • Supervise pest control program and contract services and suppliers related to the food safety program., • Conduct appropriate investigations regarding food safety matters and support CSC management in providing detailed information to the customers., • Perform and document periodical checks on products and services to ensure quality standards are met., • Interface with functional areas (Operations, Production, Sales, and HR), Regional Quality Team, other quality managers to ensure sustainability of the food safety program., • Monitor and prepare reports for the food safety and quality management system., • Insertion of monthly-required data in the company web based portal., • Collect and monitor all food safety and quality documents (e.g. environmental monitoring, sanitation verifications, chef table, portion control, equipment handling, ramp-on time and safety performance), • Possess excellent verbal and written communication skills, including the ability to communicate professionally in person, by phone and through email., • Must be able to work in a fast-paced environment while interacting with staff at all levels, and remaining positive, proactive and resourceful., • Demonstrates initiative and the ability to work efficiently and independently., • Able to read and understand food safety and quality reports and take appropriate action., • Must possess a high level of accuracy, attention to detail and is well organized., • Recruit, on-board, develop, coach, train, support, and evaluate the performance of the Food Safety staff., • Participate and support company sponsored initiatives such as Global Quality Standards (GQS), HACCP, Lean Manufacturing, Employee Safety, • Bachelor’s degree in Food Science, Food Microbiology, Chemistry, Biology or related fields., • Certified Preventive Controls Qualified Individual (PCQI) and Hazard Analysis Critical Control Points (HACCP), • Five or more years of experience in Food Safety roles with a minimum of 2 years management experience., • Technical proficiency in the areas such as of food microbiology, food chemistry, food safety, and food regulations., • Proven understanding of government regulations in relation to food processing as FDA FSMA, Current Good Manufacturing Practices (cGMP), HACCP regulations and USDA., • Proven analytical and leadership skills., • Strong interpersonal and communication skills., • Be a collaborative leader who inspires, manages, coaches and respects people., • Excellent verbal, written and organizational skills that combines with an aptitude for multi-tasking., • Knowledge of computer skills required, including use of technology (scanners, tablets, printers, copiers, etc.) and Microsoft Office programs, as well as cloud based systems LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Continuous Improvement and Lean Production System Manager Job Location: Boston-USA-02128 Work Location Type: On-Site Salary Range: $110,000.00 - 130,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. As the Lean Manufacturing Manager, this role is responsible for driving operational excellence within the Customer Service Center (CSC) by implementing and sustaining lean methodologies aligned with corporate policies and customer expectations. The position ensures the continuous improvement of processes, cost efficiency, and service delivery, in close collaboration with regional and corporate teams. The role supports the CSC General Manager in achieving budgetary and performance goals. Lean Production & Operational Excellence • Lead the deployment of the LSG Production System across the CSC, ensuring alignment with corporate and regional standards., • Champion continuous improvement initiatives, including Kaizen events, root cause analysis, and waste elimination., • Facilitate lean training and workshops to build internal capabilities and foster a culture of operational excellence., • Collaborate with CSC leadership to define and execute improvement targets, monitor KPIs, and report performance metrics., • Identify cost reduction opportunities and ensure delivery of productivity improvements that meet budget expectations., • Mentor and coach CSC department managers and key personnel on lean principles and production system methodologies., • Act as a change agent, driving engagement and accountability for process improvements across all levels of the CSC., • Support strategic initiatives by aligning lean efforts with broader business goals and customer satisfaction metrics., • Bachelor’s degree in Industrial or Process Engineering, or equivalent experience., • 5–7 years of experience in production/process improvement, with 3–5 years in a manufacturing or automotive environment., • Demonstrated success in leading lean transformations and delivering measurable results., • Strong facilitation skills with experience in leading cross-functional teams and workshops., • Deep understanding of lean principles, including Toyota Production System methodologies., • Six Sigma Black Belt, Green Belt, or Lean Master Certification preferred., • Experience in Total Quality Management and organizational change initiatives is a plus., • Excellent analytical, problem-solving, and communication skills.

Job Title: Food Production Manager - Airline Catering Job Location: Boston-USA-02128 Work Location Type: On-Site Salary Range: $102,000.00 - 130,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. In this role, you will leading a team of supervisors and frontline employees across multiple shifts in a fast-paced, production-driven environment. Your leadership will ensure food safety, efficiency, and service excellence while managing labor budgets, performance, and compliance standards. This is a fantastic opportunity for someone with strong production leadership experience looking to make a tangible impact and grow into senior operational roles. • Lead and inspire a dynamic team of food production employees, and supervisors, • Strategically plan, organize, and manage a department with regards to daily hours, schedules, productivity, quality and safety., • Oversee all food production activities and ensure everything runs like a well-oiled (but healthy!) machine, • Ensure compliance with customer specifications, quality standards, Food and Drug Administration (FDA), Hazard Analysis and Critical Control Points (HACCP), safety, health, environmental and other regulations, • Ensure on-time and accurate production in the preparation of food/equipment and catering of flights, • Take ownership of department budgets, inventory, scheduling, and productivity, • Implement Lean manufacturing principles and bring innovation to how we prepare and deliver meals, • Partner with cross-functional teams and airline clients to ensure top-notch service and presentation, • Participate in daily leadership briefings and be the go-to for performance improvement, • 5–7 years of hands-on leadership experience in food production, catering, or a high-volume manufacturing environment, • Bachelor’s degree (or equivalent experience), • Strong communicator, motivator, and team builder, • Solid knowledge of FDA, HACCP, GMP, and operational compliance, • Experience with Variable Production Systems (VPS) or similar tools a major plus, • Tech-savvy with Microsoft Office and inventory systems, • Someone who thrives in a diverse, multicultural, and deadline-driven environment LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Description Join Our Award-Winning Team as Executive Sous Chef! Are you a seasoned culinary professional ready to elevate your career? Join our esteemed, upscale group and be part of our continued success as a local favorite! Executive Sous Chef Requirements: • Experienced Manager with 5-plus years' experience in a similar role, • Proven track record with Sales Volume of $3-10 million, • Expertise in Scratch Kitchen operations, • Menu creation and innovation skills, • Hands-on leader with strong management capabilities, • Bilingual proficiency preferred, • Competitive salary commensurate with experience, • Generous PTO (Paid Time Off) package, • Performance-based bonus opportunities

Aramark Sports & Entertainment is looking to hire a new Restaurant Manager for Fenway Park, home of the Boston Red Sox to support our food and beverage operations. As a Restaurant Manager, you will plan, manage, and lead contracted food service operations to meet operating and financial goals, client objectives, and guest needs. The manager will report to senior leadership with a team of direct reports. COMPENSATION: The salary range for this position is $65,000 to $75,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ______. ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. • Full P&L responsibility for restaurant., • Manage the client relationship at the location, while providing hands on execution and leadership of operations., • Leadership of a team of chefs and workforce throughout the restaurant., • Partner with the senior leadership to plan and execute business development strategy for growth., • Recruitment and development of new and existing restaurant staff., • Be present in the dining room, engaging with guests, and ensuring proper food and drink timing, • Purchasing decisions and control inventories., • Quickly and adequately recover guest experiences that fail to meet guest expectations., • Participate in a relevant and effective approach to marketing and social media., • Prepare monthly accounting documents and use accounting software., • Responsible for menu creation and design, • Manage Schedules for all FOH Staff 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. ? Minimum of 5+ years food service management experience is required. ? Direct P&L responsibility within a comparably scoped environment ? Ability to lead a large team of culinary & operations managers in a high volume, fast-paced environment. ? Knowledge of Advanced Cocktail Preparation, including strict oversight on quality and consistency. ? The ability to lead in a complex environment with a keen focus on client and guest service, entrepreneurship, while building and growing a strong business is essential to success in this role. ? A passion for food & beverage with an ability to identify and develop successful concepts. Ability to communicate effectively with clients and senior management. ? Ability to respond effectively to changing demands. P&L accountability and/or contract-managed service experience is desirable. ? Ability to use Microsoft Suite, including Excel, Word, Outlook, and Teams. ? Candidate must be willing to be hands-on with staff and operations and be willing to work flexible hours that include evenings, weekends and holidays. 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 ___.

Aramark is currently seeking a Chef de Cuisine to support Fenway Park, Home of the Boston Red Sox! This position will focus on the oversight of culinary operations, planning, preparing, and executing concessions and premium operations for all games and special events. COMPENSATION: The salary range for this position is $70,000 to $80,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ______. ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. ? Oversee the culinary team supporting daily operations and special events within concessions, premium, and catering ? Manage menu design, development, and costing, create production sheets with a consistent focus on margin improvement, understanding performance metrics, data, order, and inventory trends ? Maintain effective client and customer rapport ? Coach and develop culinary and kitchen employees on best practice food production techniques ? Collaborate with Human Resources to maintain all staff records including training records, shift opening/closing checklists and performance data ? Ensure proper culinary standards are met for food production, presentation, and service ? Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards ? Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase ? Comply with all applicable safety, health, and union policies, rules and regulations 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. ? Culinary degree preferred or at least 3 years of related culinary leadership experience required in catering, special events, or high-volume settings ? Requires advanced knowledge of the principles and practices within the food profession ? Must have ability to maintain effective client and customer rapport for mutually beneficial business relationships ? Must have excellent communication and organizational skills ? Must be comfortable working in a collaborative team dynamic ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to walk and stand for extended periods of time ? Must have availability to work event-based hours including evening, weekend, and potentially holiday hours 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 ___.

THIS POSITION REQUIRES AN ENLISTMENT IN THE U.As a Culinary Specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that Soldiers can sit down and enjoy a hot meal between training or mission deployments.You’ll be responsible for preparing a

Title: Food Scientist Location: Quincy MA Schedule: M-F 8-5 onsite daily Will accept relocation candidates Salary: up to $120k Start ASAP Education: BS/MS/PhD in Food Science/Engineering/related science or engineering field Requirements: 4+ years of experience in Beverage Product Development. Be able to come into the lab and develop a new product from inception Bring a strong R&D background Knowledgeable about food chemistry, sensory, food packaging systems and food engineering. Ability to work with cross-functional teams at multi levels within the organization Able to work independently, problem solve Oversee a team of 2 scientists and 2 lab tech as needed Responsibilities: Conduct research including new product research and the development of foods. Develop new and improved methods and systems for food processing, production, quality control and packaging. Work in pilot plant and support production scale ups and commercialization's. Field customer requests both internal and external to satisfy project needs from a conceptual phase through commercialization and troubleshooting. Participate in ideation/brainstorming Develop gold standards while working with Culinary and subject matter experts (SMEs) Match competitive products Formulation Optimization Concept to Commercialization Execute internal processes Ability to understand and troubleshoot customer processes Be a strong part of customer facing team to deliver solutions that will “Nourish and Delight” our customers. Coordinate customer calls with sales/culinary representatives through presentations both technical and culinary based. Work with cross functional groups to optimize the strengths of the various teams and deliver the best Taste and Nutrition experience for our customers Develop and protect Intellectual Property by documenting research notes. Study methods to improve quality of foods such as flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods Complete project requests within the time frame required by the customer. Assist customers with technical issues that may arise. Travel to Kerry production plants and to customers. Must be able to taste and smell chemicals, flavors and food products. Must be able to stand for long periods of time in a laboratory setting and lift 50 pounds. #m3 Ref: #558-Scientific

The opportunity Delaware North Sportservice is hiring part-time Prep Cooks to join our Level 6 Bar & Lounge team at TD Garden in Boston, Massachusetts. If you thrive in a fast-paced environment and have the drive to coordinate multiple orders with ease, join our culinary team and be part of an experienced kitchen where your prep skills will shine. Pay $20.00 - $20.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts, • Flexible work schedules What will you do? • Prepare food to specifications before and during unit operations, complying with all portion sizes, quality standards, department rules, policies, and procedures, and label, date and wrap food products in accordance with ServSafe procedures, • Communicate with chef for any instructions or training, • Uphold all health codes and sanitation regulations and follow all safety, security and kitchen procedures, • Maintains food, utensils and equipment in a clean and orderly manner, • Perform opening, closing, and side work duties and end-of-day inventory in accordance with guidelines More about you • No experience or diploma required, • Ability to read and comprehend prep sheets and follow instructions, • Capacity to use kitchen tools safely, including knives and small equipment ware Physical requirements • Must be able to lift 50 lbs, as well as stand and walk for the entire length of shift, possibly in a confined space, • Manual ability to chop, mix, blend, whip a variety of foods and liquids and operate kitchen equipment, • Exposed to variable temperatures, frequently immersing hands in water Shift details Holidays M-F Weekends Events Days Evenings as needed Who we are Delaware North purchased the historic Boston Garden in 1975 and later constructed its successor, TD Garden, and neighboring The Hub on Causeway, both of which we continue to own and operate. As New England’s largest sports and entertainment arena, TD Garden is the home of the storied NHL’s Boston Bruins and NBA’s Boston Celtics franchises and hosts over 200 events annually with over 3.5 million visitors. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $20.00 - $20.00 / hour

The Director of Culinary Enablement works directly with the Restaura culinary team and kitchen brigade to support ingredient strategy, recipe development, restaurant menu concepts, and training/inspecting culinary standards. Manages accurate recipe documentation and compliance with culinary standards, including maintaining the Restaura pantry list, recipe collection, and menu concepts. Liaison between Restaura and enterprise supply chain management department; responsible for growing our responsibly sourced and local procurement in alignment with brand values and culinary commitments. Essential Tasks and Responsibilities: Responsibilities include but are not limited to: • Completes recipe development/editing/maintenance in culinary databases, • Support the recipe development process with process changes and new recipe procedures as directed by culinary leadership, • Manage recipe changes associated with enterprise and SKU optimization projects, including global ingredient changes., • Manage supporting recipe development documentation as required, including scanning completed recipes for electronic record-keeping, • Support the overall recipe development process, ensuring recipes are sound from a culinary preparation and proper yield perspective by established methods., • Creates/maintains menu/recipe tools to enable field menu execution (MTO sorter, SOP videos, recipe cards, etc.), • Responsible for working at the direction of culinary leadership to obtain new ingredient forms and manage the process of entering new ingredients., • Assists with planning and execution of development team presentations, ideation sessions, vendor presentations and product-cutting, • Scales vendor recipes when applicable., • Organizes monthly calls with constituent groups to ensure alignment, • Manages field inquiries and feedback related to recipes, (Recipe Feedback, Recipe Questions, Ingredient Hotline portals), • Responsible for tagging recipes in the menu management system., • Maintains the Restaura menu constructs and provides updates at the direction of the culinary team and kitchen brigade., • Responsible for supporting Restaura culinary training in new field locations and newly onboarded culinary talent., • Creates menus for new Restaura sites, • Responsible for developing, scaling, deploying & support liaison for Galley across Restaura, • This position acts as a liaison between client partner sites and supply chain to develop additional collaborative relationships with farmers, ranchers, and producers to increase Restaura responsible and local procurement to include, but not limited to, whole animal purchasing programs, third-party certification, food hubs, M/WBE, BIPOC, and others., • The position requires periodic travel to client partner sites as required by the business and directed by Restaura leadership., • Utilizes tools to effectively manage workflow (Excel, Smartsheet, GoogleDocs), • Carry out special projects as assigned. Qualifications: • Prior administrative experience is preferred., • Must have working knowledge of Microsoft applications, including (but not limited to) Outlook, Word, PowerPoint, and Excel., • Excellent interpersonal and communication skills, both verbal and written., • Strong organizational skills, accuracy, and attention to detail., • Position requires occasional lifting, carrying, pushing, and/or pulling of up to 25 pounds., • Position requires frequent repetitive motion of hands and/or arms. Phoenix3 Collective is a Boston-based strategic growth partner that accelerates distributive and lifestyle service companies in healthcare, behavioral health, senior living, and corporate markets. Phoenix3 is a team of business builders, disruptors, entrepreneurs, and experienced operators, providing direction, resources, and capital from decades of successful leadership in these market spaces. More information about Phoenix3 Collective can be found at ___. Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!

The Banquet Manager assists with hiring and training all banquet staff including scheduling and monthly meetings, illustrating proper techniques and etiquette for all styles of service. Supervise the set up of functions to include placement of linens, silver, china and glassware according to event specifications. Visually inspect function rooms and equipment for cleanliness, proper inventory and set-up. You'll be part of a dynamic team and work closely with culinary, sales, and operations departments to ensure a successful event from start to finish. Join us in creating unforgettable memories for our guests! We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. If you have a passion for food and a drive for excellence, apply now! Qualifications • Previous supervisory/management experience and skills, • 2 years banquet management experience preferred, • Previous hotel food and beverage experience preferred, • Ability to lead and manage a team, • Requires computer skills, • Strong business communication skills Extra Perks that we offer: • Three Tiers of Medical Coverage, • Dental & Vision Coverage, • 24/7 Teledoc service, • Free Maintenance Medications, • Pet Insurance, • Hotel Discounts, • Tuition Reimbursement, • Paid Time Off (vacation, sick, bereavement, and Holidays)., • 401K Match

Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. • Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed., • Drives the food production effort with the assistance of Food Supervisors Main Duties and Responsibilities: • Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements, • Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations), • Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization), • Orders raw material from storeroom and produces extra meals at last minute as needed, • Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts, • Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation, • Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product, • Manages daily production of hot and/or cold kitchens for quality and consistency, • Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed., • Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses., • Monitors daily manpower planning and schedules employees., • Responsible for employee retention and reducing employee turnover., • Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s)., • Reviews and ensures employees in chain of command are in correct cost centers and correct job titles., • Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority., • Employee must complete all company required training including but not limited to ServSafe, • Compliance with all company required policies, procedures and processes including but not limited to required training Qualifications Education: • Associates degree in the Culinary Arts or a Culinary Arts certification preferred. Work Experience: • Minimum 1-3 years of experience as a Chef and/or Sous Chef required., • Minimum 7 years of experience as a cook required., • Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred., • Ability to cook meals according to detailed specifications., • Ability to work in a fast paced, deadline driven environment., • Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks., • Current or previous labor relations experience is a plus, but not required., • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change., • Ability to train others required., • Must have the ability to give negative and positive feedback to employees on a daily basis., • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities., • Strong organizational, analytical, communication and leadership skills required., • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance., • Experience with menu design a plus., • ServSafe Certified is preferred. Language / Communication Skills: • Must have excellent written and oral communication skills., • Bi-lingual in Spanish is a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: Yes – Up to 25% Exemption Classification: Exempt Internal Relationships: all production areas External Relationships: airline customers Work Environment / Requirements of the Job: • Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours., • In a normal production kitchen facility, there may be physical discomfort due to temperature and noise., • Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds., • A rotating schedule of over 55 hours per week is typical. Organization Structure Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations Number of Direct Reports: varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen) Estimated Total Size of Team: Up to 3, varies by unit Gate Group Competencies Required to be Successful in the Job: • Thinking – Information Search and analysis & problem resolution skills, • Engaging – Understanding others, Team Leadership and Developing People, • Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively, • Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: • We treat each other with respect and we act with integrity, • We communicate and keep each other informed, • We put our heads together to problem solve and deliver excellence as a team, • We have passion for our work and we pay attention to the little details, • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes, • We do what we say we will do, when we say we are going to do it, • We care about our coworkers, always taking an opportunity to make someone’s day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: ___

Pyramid Global Hospitality - JobID: Jcf4a428630d74b3783c22523d8a2a263-1 [Kitchen Staff / Grill Cook / Prep Cook] As a Banquet Cook at Pyramid Global Hospitality, you'll: Prepare high-quality dishes for banquet events, ensuring timely and efficient service; Collaborate with the culinary team to creat

The Capital Grille - 250 Boylston Street [Kitchen Manager] As a Sous Chef at The Capital Grille, you'll: Support the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; Ensure proper food safety and sanitation procedures and profitability; Contri

A Sous Chef is responsible for the overall kitchen execution in a fast paced, high volume environment in the absence of head chef. Degree in Culinary Arts or culinary certificate and required experience Proficiency working with Microsoft Office – Word, Excel and Outlook Previous experience working

Job Description: On a daily basis, using established department methods and procedures, performs any one of a variety of tasks listed below as directed by the Operations Supervisor. The Culinary Associate may work in the country kitchen/ households or the main kitchen pod/ pantry. II. Core Competencies: * Follows the Cultural Beliefs. * Communicates with patients, families, and staff in a manner that conveys respect, caring, and sensitivity. * Provides a high level of customer service to patients and staff. * Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and interacting with patients, families, and staff. * Works as a member of the team by proactively working to meet the patient and department needs. * Provides a high level of customer service to patients and staff. * Develops helpful and trusting relationships with patients, families, and staff. * Uses creative problem-solving to meet the needs of others. * Acts as an advocate on behalf of patients as needed or appropriate. * Maintains confidentiality of patient information. * Understands and follows nutrition guidelines as determined by clinical staff * Understands and follows all Kosher regulations. * Plates and serves all food properly according to the established recipes, utilizing proper portion control * Has knowledge and understanding of menus and recipes * Knows of and executes proper food handling * Knows of and executes portion control * Communicates production needs and waste to the Jr. Sous Chef/Operations Supervisor so that proper adjustments can be made. * Communicates quality and food experience to the Jr. Sous Chef / Operations Supervisor. * Garnishes all plates, as presentation is an important part of the experience * Holds all food at proper temperatures to ensure food is presented attractively * Covers, labels, and dates all food to be stored in the refrigerators and freezers * Cleans, sanitizes, and maintains all work areas, storage areas, utensils, and equipment according to the latest regulatory (state, federal, and Kosher) requirements * Maintains the temperature log system and follows up with appropriate staff if results fall outside the boundaries * Communicates issues/concerns to leadership, offers suggestions and solutions, and participates in quality improvement initiatives. * Informs supervisor or manager of any problems relating to missing or defective equipment * Attends regular meetings as assigned * Serves as a resource/mentor to the team, new employees, and students (if applicable) * Practices in accordance with established standards of care for the safety of the patient, self, and co-workers * Wears slip-resistant shoes, a clean uniform, and an ID badge as approved by the facility. * Identifies and reports basic safety issues or problems (ex., Spills) and takes action whenever appropriate * Uses equipment as trained and according to organizational policy * Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment) * Follows and stays updated on processes and policies within the department and organization * Performs additional related duties as directed Position Responsibilities specific to the country kitchen/household: * Runs the decentralized dining room to ensure that patients and guests have a positive, wholesome, tasty, and enjoyable dining experience * Serves patients according to diet, nutritional guidelines, food preferences, and portion control. * Assures the patients’ diet orders are available to PCAs at mealtime. * Breaks down the dining room and runs dirty plates and utensils through the dishwasher * Cleans cooking equipment in the kitchen * Transports food and non-food items to and from the assigned country kitchen as directed * Breaks down the dining room and runs dirty plates and utensils through the dishwasher * Takes food and supply inventory daily (or as directed) and provides storeroom staff par stock order as directed Position Responsibilities specific to the main kitchen pod/ pantry: * Breaks down the dining room and runs dirty plates and utensils through the dishwasher * Restock dessert fridges * Maintain the temperature log system, and follow up with appropriate staff if results fall outside the boundaries * At least one year in a quality food service operation in a healthcare setting is preferred. * Food Handler Certification must be obtained within 6 months of hire * High School or equivalent. * Knowledge and experience of methods and procedures involved in cooking, salad preparation, sandwich making, sanitation, and storage. * Basic knowledge of therapeutic diets. * May be exposed to heat, cold, moisture, odors, and other food service area elements. * Frequent bending, stooping, reaching, and prolonged standing * Must be able to lift 50 lbs. * Must be able to push and/or pull food carts Remote Type Salary Range: $35,692.80 - $53,539.20

Job Description: Safely and sanitarily prepares palatable entrees, vegetables, salads and desserts for all customers ensuring compliance with proper amounts of all foods on the menu in accordance with dietary spread sheets and production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards as well as serving procedures for all regular and special diets. Hands on execution of all items to be cooked and prepped according to daily production sheets. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize patient dignity and choice in aspects of daily life. Strive to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. • Knowledge of knife skills and safety., • Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast paced environment., • Knowledge of proper temperatures of beef, chicken, fish, and reheating of food., • Ability to accurately measure., • Demonstrate good judgment and initiative in preparing food., • Motivated to learn., • Flexible to change., • Responsible for preparing, cooking, and overall production of the meals during their assigned shift, • Hands on in production and presentation ensuring all food is being cooked and prepared according standards administered by Chefs., • Responsible for minimal food waste, • Ensures that the proper amounts of entrees, vegetables, desserts and salads are produced according to the menus and manage daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs., • Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated., • Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist., • Assists in establishing cooking procedures and methods for the Culinary Staff including the development of recipes., • Tastes and smells food to determine quality and palatability., • Responsible for meals going out at a timely manner. Works directly with First Cook, Jr. Sous and Exec Sous Chef to ensure proper execution of specials. Sanitation: • Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, Kosher (if applicable), • Oversee proper food handling, sanitation technique, food storage, and HACCP procedures, • Follows and adheres to the sanitation action plan to address company’s EOC and Sanitation rounding, local, state and federal sanitation compliance survey., • Logs temperatures of all food to be served and report any temperatures that exceed industry standards to management., • Attend in-service training sessions to keep current with knowledge in the field of nutrition, sanitation and dietary as well as general in-services. Professionalism: • Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolve interpersonal conflicts constructively. Demonstrates a positive supportive attitude towards all. Displays patience and tact when dealing with all customers and staff. Presents department in a positive manner towards visitors, patients and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients and staff. Communicates effectively in both written and verbal form., • Follows safety rules, uniform code, jewelry policy, personal hygiene policy as well as state and federal regulations., • Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow up. Exercises initiative, seeking additional tasks and projects from supervisor., • Accepts assignments readily. Recognizes problems independently and work toward improving systems and procedures., • High School diploma preferred., • 3 years of cooking experience required., • ServSafe Food Handler Certification required or obtained within 6 months of being in the role., • Must be able to lift 50 pounds., • Must be able to pull 50 pounds., • Must be able to push 50 pounds., • Must be able to stand for long periods of time., • Must be able to walk short distances., • Frequent bending is involved., • Must be able to withstand changes in temperature when going in and out of the walk-in refrigerator. Remote Type Salary Range: $36,854.00 - $51,596.00

Job Description: Hebrew SeniorLife employees set the highest standard in our commitment to redefine the experience of aging. With compassion, resilience, and determination, we make a difference in the lives of patients, residents, their families, and the broad senior care community every day. And they in ours as well. These life-changing connections give our work meaning and fuel our desire to advance our potential. To be all that we can be. At Hebrew SeniorLife, that’s uniquely possible. Because here we’re supported to always keep growing. And as we do, so does our collective impact. Our benefits include: * Excellent medical and dental benefits, available on your first day for positions over 24 hours/week * A 403b retirement plan open to all employees, including per diems * Generous paid time off * On-site health and wellness programming * Tuition reimbursement and scholarships * An employee recognition program Responsibilities * Provides outstanding customer service to all who utilize the service of the decentralized dining program. * Transports food and non-food items to and from assigned unit kitchens as directed. * Ensures that all food is properly served according to the established recipes, utilizing proper portion control. * Ensures all foods are held and served at proper temperatures and are attractively presented. * Conducts pre-meal meeting with care team to ensure they understand the meal’s menu offerings. * Ensures that all Kosher regulations are understood and followed on kosher units. * Ensure that all work areas, storage areas, utensils and equipment are cleaned, sanitized and maintained in an orderly fashion according to the latest regulatory (State, Federal and Kosher) requirements. Qualifications * High School Degree or Equivalent. * Food Handler aware certification required or obtained within 6 months of starting the position. * At least one year in a quality food service operation in a healthcare setting preferred. Remote Type Salary Range: $35,692.80 - $53,539.20

Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account.

The opportunity Delaware North Sportservice is hiring a part-time Culinary Supervisor to join our team at TD Garden in Boston, Massachusetts. Our ideal Culinary Supervisor is an experienced Cook who enjoys working in a collaborative and fast-paced environment, taking pride in delivering exceptional food service and culinary excellence to our guests. If you thrive on excitement and want your workday to fly by, apply now to join the game day action. Pay $25.00 - $25.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts, • Flexible work schedules What will you do? • Supervise all team members and ensure food preparation and production meets quality standards, • Maintain the cleanliness and organization of walk-ins and freezers and ensure all kitchen equipment is in working order, • Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food, • Perform opening, closing and side work duties, • Actively work to maintain food cost within parameters set by culinary leadership, • Partner with team members and restaurant managers to satisfy guests More about you • No college degree required, • At least two years' experience as a line cook, including supervisory experience, • Ability to effectively communicate with others and lead in a fast-paced environment, • Attentive and detailed oriented, • Basic math skills with an ability to understand, calculate and follow recipe measurements and proportions Physical requirements • Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids, • Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs, • Standing and walking for the entire length of the shift Shift details Evenings Days Holidays M-F Weekends Events Who we are Delaware North purchased the historic Boston Garden in 1975 and later constructed its successor, TD Garden, and neighboring The Hub on Causeway, both of which we continue to own and operate. As New England’s largest sports and entertainment arena, TD Garden is the home of the storied NHL’s Boston Bruins and NBA’s Boston Celtics franchises and hosts over 200 events annually with over 3.5 million visitors. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $25.00 - $25.00 / hour

The opportunity Delaware North Sportservice is seeking a talented Sous Chef to support culinary operations at TD Garden in Boston, Massachusetts. In this dynamic, high-volume environment, you’ll work closely with the Executive Chef to deliver exceptional food experiences, inspire creativity, and mentor a passionate culinary team. We’re looking for a leader with strong culinary expertise, innovative thinking, and a commitment to excellence. If you thrive in fast-paced settings and love bringing people together through food, this is the job for you. We are offering a competitive salary, bonus potential, relocation assistance, parking, and much, much more! It's not what we do, it's how we do it! Pay Minimum – Anticipated Maximum Base Salary: $65,300 - $88,200 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation, • Assist in hiring, training, and mentoring team members, while creating a cohesive work environment, • Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you • Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team, • Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation, • Proficient computer skills, including Word and Excel, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $65,300 - $88,200 / year

The opportunity Delaware North Sportservice is hiring part-time Concessions Culinary Supervisors to join our team at TD Garden in Boston, Massachusetts. Our ideal Culinary Supervisor is an experienced Cook who enjoys working in a collaborative and fast-paced environment, taking pride in delivering exceptional food service and culinary excellence to our guests. If you thrive on excitement and want your workday to fly by, apply now to join the game day action. Pay $25.00 - $25.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts, • Flexible work schedules What will you do? • Supervise all team members and ensure food preparation and production meets quality standards, • Maintain the cleanliness and organization of walk-ins and freezers and ensure all kitchen equipment is in working order, • Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food, • Perform opening, closing and side work duties, • Actively work to maintain food cost within parameters set by culinary leadership, • Partner with team members and restaurant managers to satisfy guests More about you • No college degree required, • At least two years' experience as a line cook, including supervisory experience, • Ability to effectively communicate with others and lead in a fast-paced environment, • Attentive and detailed oriented, • Basic math skills with an ability to understand, calculate and follow recipe measurements and proportions Physical requirements • Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids, • Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs, • Standing and walking for the entire length of the shift Shift details Days Evenings Holidays M-F Weekends Events Who we are Delaware North purchased the historic Boston Garden in 1975 and later constructed its successor, TD Garden, and neighboring The Hub on Causeway, both of which we continue to own and operate. As New England’s largest sports and entertainment arena, TD Garden is the home of the storied NHL’s Boston Bruins and NBA’s Boston Celtics franchises and hosts over 200 events annually with over 3.5 million visitors. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $25.00 - $25.00 / hour

The opportunity Delaware North Sportservice is hiring a part-time Culinary Supervisor to join our team at TD Garden in Boston, Massachusetts. Our ideal Culinary Supervisor is an experienced Cook who enjoys working in a collaborative and fast-paced environment, taking pride in delivering exceptional food service and culinary excellence to our guests. If you thrive on excitement and want your workday to fly by, apply now to join the game day action. Pay $25.00 - $25.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts, • Flexible work schedules What will you do? • Supervise all team members and ensure food preparation and production meets quality standards, • Maintain the cleanliness and organization of walk-ins and freezers and ensure all kitchen equipment is in working order, • Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food, • Perform opening, closing and side work duties, • Actively work to maintain food cost within parameters set by culinary leadership, • Partner with team members and restaurant managers to satisfy guests More about you • No college degree required, • At least two years' experience as a line cook, including supervisory experience, • Ability to effectively communicate with others and lead in a fast-paced environment, • Attentive and detailed oriented, • Basic math skills with an ability to understand, calculate and follow recipe measurements and proportions Physical requirements • Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids, • Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs, • Standing and walking for the entire length of the shift Shift details Days Evenings Holidays M-F Weekends Events Who we are Delaware North purchased the historic Boston Garden in 1975 and later constructed its successor, TD Garden, and neighboring The Hub on Causeway, both of which we continue to own and operate. As New England’s largest sports and entertainment arena, TD Garden is the home of the storied NHL’s Boston Bruins and NBA’s Boston Celtics franchises and hosts over 200 events annually with over 3.5 million visitors. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $25.00 - $25.00 / hour

The opportunity Delaware North’s Patina Group is hiring a full-time Kitchen Supervisor to join our team at Momosan Ramen by Morimoto in Boston, Massachusetts. If you are experienced working in fast-paced environments, delivering quality service and food to guests with excellence and effective time management, amazing learning experiences are waiting for you! Join our collaborative team to support the culinary experience for guests at our prestigious venue; apply today if you are the prioritising leader we are looking for. Pay $25.00 - $25.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Supervise food prep maintaining quality, presentation, and sanitation standards, while verifying recipes, portion sizes, quality standards, department rules, policies and procedures are maintained, • Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food, • Actively maintain food cost within parameters set by culinary leadership, • Perform opening, closing and side work duties as instructed and according to proper guidelines More about you • Minimum two years' experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor, • Ability to effectively communicate with others in a leadership capacity, • Attentive and detailed oriented with basic math skills to understand, calculate and follow recipe measurements, • Capacity to work in a fast-paced environment, • No college degree required Physical requirements • Must be able to carry up to 50 lbs, as well as reaching up to 7 feet, • Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to move equipment, mops, and brooms, • Manual dexterity sufficient to chop, mix, blend, whip a variety of foods and liquids Shift details Evenings Holidays M-F Weekends Who we are Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $25.00 - $25.00 / hour

The opportunity Delaware North Sportservice is hiring a Sous Chef to join our team at TD Garden in Boston, Massachusetts. As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, running your own kitchen to support our luxury suites, ensuring exceptional food quality, and leading the culinary team. If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team. Pay Minimum – Anticipated Maximum Base Salary: $65,300 - $88,200 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation, • Assist in hiring, training, and mentoring team members, while creating a cohesive work environment, • Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you • Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team, • Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation, • Proficient computer skills, including Word and Excel, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $65,300 - $88,200 / year

The opportunity Delaware North Sportservice is seeking a talented Sous Chef to support culinary operations at TD Garden in Boston, Massachusetts. In this dynamic, high-volume environment, you’ll work closely with the Executive Chef to deliver exceptional food experiences, inspire creativity, and mentor a passionate culinary team. We’re looking for a leader with strong culinary expertise, innovative thinking, and a commitment to excellence. If you thrive in fast-paced settings and love bringing people together through food, this is the job for you. We are offering a competitive salary, bonus potential, relocation assistance, parking, and much, much more! It's not what we do, it's how we do it! Pay Minimum – Anticipated Maximum Base Salary: $65,300 - $88,200 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation, • Assist in hiring, training, and mentoring team members, while creating a cohesive work environment, • Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you • Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team, • Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation, • Proficient computer skills, including Word and Excel, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $65,300 - $88,200 / year

The opportunity Delaware North’s Patina Group is hiring a seasonal Broiler Cook to join our team at Banners Kitchen and Tap in Boston, Massachusetts. As a Cook 3, you will showcase your skills and be a visible leader in the kitchen. Partnering with management team members, you will plan menus, deliver food to quality standards, train kitchen team members, operate kitchen equipment, uphold all health codes and sanitation regulations, and monitor the quantities, labor, and overhead costs. If you want to be part of a team that values teamwork and the joy of creating exceptional dining experiences, apply today! This is a part-time seasonal position for working on Bruins and Celtics game days only. Pay $28.00 - $32.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Prepare and cook a variety of grilled or broiled food items such as steaks, burgers, and seafood, • Operate broilers, grills, and other cooking equipment, • Season and marinate meats according to established recipes, • Ensure proper storage and rotation of perishable items, • Perform opening, closing, and side work duties and end-of-day inventory, and other duties in accordance with company checklists and procedures, • Keep workstations, coolers, and equipment clean, organized, sanitized, and sufficiently stocked, • Use waste control guidelines and record all waste on the spoilage sheet, • May be required to perform other duties as needed to support the overall goals and objectives of the team and organization More about you • At least 2 years of previous Broiler Cook experience in a fast-paced restaurant, • Participation in a culinary program is preferred, • Knowledge of different cuts of meat and cooking techniques, • Strong attention to detail and commitment to quality, • Ability to read and comprehend prep sheets and recipes, • Basic math skills; ability to understand, calculate, and follow recipe measurements and proportions Physical requirements • Must be able to lift to 50 lbs to and from freezers and ovens, reach up to seven feet, twist, bend, and squat, • Standing and walking for the entire length of the shift in moderate to high noise levels, • Manual ability to chop, mix, blend, whip a variety of foods and liquids, and operate kitchen equipment, • Exposed to variable temperatures Shift details Evenings Weekends Events Days M-F Holidays Who we are Delaware North is a leader in food service management, operating some of the busiest and most famous kitchens in the world. This is no exception when it comes to serving up exquisite cuisines and unforgettable dining experiences in the Boston Hub area including locations such as Banners Kitchen & Tap, Momosan, and the Boston Hub Food Hall. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $28.00 - $32.00 / hour

The opportunity Delaware North's Patina Group is searching for a Catering Sales and Operations Manager to join our team for the PGA Championship. In this role, you will develop and execute strategic sales and marketing plans while maximizing catering and event-related revenues for the PGA Championship. Our ideal candidate is a goal-oriented individual with extensive catering sales knowledge, skilled at project management and budgeting, and who strives for continuous improvement in their work. Pay Minimum – Anticipated Maximum Base Salary: $55,300 - $74,600 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Partner closely with internal team members and clients to lead the sales process and produce exceptional events., • Use professional sales techniques, both verbal and written, where opinions and recommendations reflect strong understanding of package offerings, • Manage the customer decision and relationship process for months in advance leading up to events., • Execute contracts, secure client signatures, and enforce payment deadlines., • Create detailed estimates and invoices for clients, ensuring accuracy and timely delivery., • Accurately update the sales system with all client information, event details, and changes., • Maintain an excellent knowledge of food, wine, and spirits while representing and marketing the brand., • Collaborate with culinary and food & beverage management on menu design and offerings to align with client expectations and brand standards., • Manage a tracker for client requests and upgrades, ensuring all changes are documented and communicated effectively., • Provide regular updates and reports on event performance, client feedback, and revenue metrics., • Oversee the complete BEO process, including, initial creation of BEOs based on client requirements, making adjustments throughout the sales process as needed, securing final sign-off to ensure accuracy and alignment with client expectations, and creating printable versions of BEOs for distribution, • Conduct client walk-throughs prior to events to confirm details and expectations., • Be onsite during events to ensure all client expectations are met and provide real-time support., • Communicate effectively with onsite team members to ensure flawless execution and quick resolution of any issues., • Act as an operational lead for smaller events, ensuring seamless execution and client satisfaction. More about you • A minimum of three years of catering management and operations experience in a fine dining venue is required., • Proven experience in event sales and operations, preferably in hospitality or event management, • Strong knowledge of BEO processes and event planning systems, • Excellent organziational and multitasking skills for client and team interactions, • Ability to work flexible hours, including evenings and weekends, as required by event schedules Shift details Days Evenings as needed M-F Weekends Events Who we are Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $55,300 - $74,600 / year

Davidson Hospitality Group - 20902 [Busser / Porter / Cleaner] As a Steward at Davidson Hospitality Group, you'll: Support the culinary team by washing dishes, utensils, and kitchen equipment; Maintain cleanliness and organization of the kitchen and dishwashing area; Assist with food preparation and

Are you passionate about cooking and ready to make an impact in a fast-paced, vibrant restaurant environment? Joe's Newbury, a beloved part of Boston's culinary scene, is looking for dedicated Line Cooks to join our team! Located in the heart of Newbury Street, our restaurant offers a welcoming atmo

Executive Chef/General Manager]. As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Oper

Collaborates closely with the Area Executive Chef and the store team to plan and execute seasonal menus in the restaurants. The Head Chef directs the culinary team's daily activities in accordance with Eataly's policies and objectives to ensure guest satisfaction, profitability, and a positive, prod

Delaware North's Patina Restaurant Group is seeking a skilled and motivated Sous Chef to join the culinary team at Banners Kitchen & Tap in Boston, Massachusetts. Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing b

As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culi

The Banquet Chef at Granite Links is responsible for overseeing all culinary operations related to member and private events, including weddings, golf outings, corporate functions, and club-hosted gatherings. Collaborate with the Events Manager and Executive Chef to plan and execute all banquet func

Chef Manager for Educational Dining. The Chef Manager reports to the Regional Vice President and is responsible for leading culinary operations in an educational dining environment. The Chef Manager ensures all culinary efforts support the unique needs of the education community.

Delaware North purchased the historic Boston Garden in 1975 and later constructed its successor, TD Garden, and neighboring The Hub on Causeway, both of which we continue to own and operate. Delaware North Sportservice is hiring part-time Culinary Supervisors to join our Legends Restaurant team at T

Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift. As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. Our Chefs-In-Trainin

Delaware North purchased the historic Boston Garden in 1975 and later constructed its successor, TD Garden, and neighboring The Hub on Causeway, both of which we continue to own and operate. As New England's largest sports and entertainment arena, TD Garden is the home of the storied NHL's Boston Br

Assist the Executive Chef in daily kitchen operations, including food preparation, production, and supervision of back-of-house staff. Implement and support new culinary programs and initiatives in collaboration with the Executive Chef and corporate culinary team. Reporting to the Executive Chef, yo

As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culi

The Chef Manager reports to the Regional Vice President and is responsible for leading culinary operations in an educational dining environment. The Chef Manager ensures all culinary efforts support the unique needs of the education community. Chef Manager for Educational Dining.

Do you love cooking, experimenting with flavors, and sharing your passion for food — and want to inspire kids in the kitchen? JCC Greater Boston is looking for enthusiastic Cooking Instructors to design and lead engaging culinary activities for children in grades 4–8 at our summer day camp in Ne

Certified working Chef or equivalent degree in Culinary Arts. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores.

You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. Manage our kitchen facilities, following up with all maintenance on culinary equipment, cleanliness, and organiza