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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. Delaware North Sportservice is hiring seasonal Culinary Supervisors to join our team at Tr

About the job Culinary Scientist. As a Culinary Scientist, you will have a high level of technical expertise and understanding of different cooking methods, ingredients, and cuisines. Support the culinary direction within the team and provide technical expertise in assigned projects.

As a Culinary Supervisor, you will ensure the culinary team delivers high-quality service and food to guests. Able to perform and work all culinary functions of each workstation. Delaware North Gaming is hiring a full-time Culinary Supervisor to join our team at Wheeling Island Casino in Wheeling, W

Job Description Position Title: EXECUTIVE CHEF- CAMBRIDGE, MA Salary: $100,000 - $110,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • A.S. or equivalent experience, • Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • ServSafe certified - highly desirable Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionDescription: ***Currently offering a sign-on bonus of $1,000 after 90 days Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE. In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $26-29 per hour Interview Process 15-min fit call ? Video interview ? Bench Test, cook a meal (Reimbursement) ? Full Day Stage (Paid) Supplemental pay types: • Bonus pay, • Unlimited referral bonuses, • 8-hour shift, • 10-hour shift, • Day shift, • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance, • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit Sharing #HR Requirements: • Culinary Experience: 1 year (Required), • Cooking: 4 years (Required)

Job Description Gourmet Catering by Andrew is seeking an experienced Event Manager to manage special events at various venues throughout the greater Boston area. Staging events in a wide range of sizes and scopes, the Event Manager will manage event set-up,, the entire event, and the breakdown, supervise the service team, coordinating with the culinary and operations teams, all while ensuring quality standards are met. Additional responsibilites include direct client and guest interaction to fulfill needs during an event, on-the-job training, and maintaining strong venue relationships. The candidate must have 1-3 years experience in a high volume event environment with supervisory experience with a well established off-premise caterer, event planning company, and/or hotel operation. Extensive knowledge of event logistics and exceptional customer service skills, the ability to multi-task, the ability to preform under pressure, a creative approach to problem-solving, and a team player. Duties & Responsibilities Perform event pre-planning activities to include communication with sales manager, and service plans with deployment of staff and event timing Work with sales managers to ensure the event is set-up and service is carried out according to the client and sales manager's expectations, following the BEO. Attend select catering meetings to detail the execution of large events. Demonstrate clear and open communication with both FOH and BOH staff. Conduct accurate opening and closing liquor, rental, and equipment inventories. Responsible for complete event execution, which includes overseeing event set up, managing staff, and working closely with our clients and sales managers to ensure successful, memorable events. • This job requires the ability to perform the following: Standing for extended periods of time, carrying or lifting items up to 50lbs, bending, stooping, and kneeling At times, Event Managers may be expected to travel a distance to event venues at various locations throughout New England. Gourmet Catering by Andrew adheres to a policy of employment-atwill, which allows either party to terminate the employment relationship at any time, for any reason, with or without cause or notice. Company DescriptionGourmet Catering by Andrew is a leading Kosher Caterer in the Greater Boston Area.Gourmet Catering by Andrew is a leading Kosher Caterer in the Greater Boston Area.

Job DescriptionDescription: Title: Chef Operations Manager Job Type: Full-time Location: Fully Onsite in Brighton, MA FLSA Status: Exempt About Us: Brighton Marine is a nonprofit social enterprise delivering healthcare, housing, and hope to veterans and military-connected families, with enterprise discipline in service to those who served. Position Summary: This is an opportunity to revamp our on-campus commercial kitchen and develop it into a dynamic, mission-driven program, dedicated to supporting veterans and our broader community through skill-building and opportunity. The Chef Operations Manager will lead daily kitchen operations while building toward a broader vision that includes catering expansion and workforce development programming for veterans and other community members. This role also entails managing vendors, preparing meals, and creating a welcoming experience. This role is ideal for a hands-on kitchen manager who enjoys cooking, mentoring, and is motivated to build an operation with long-term impact. Key Responsibilities Kitchen Launch & Operations • Reopen and independently manage kitchen operations, including daily breakfast and lunch service, as well as catered events, using prepared and partially-prepared food items., • Manage inventory, purchasing, vendor relationships, and budgeting to ensure efficient, cost-effective operations., • Establish and maintain key operational systems, including vendor ordering platforms, POS systems, and sanitation programs., • Hire, train, and supervise support staff and volunteers as the department develops., • Develop schedules, assign daily responsibilities, and optimize team efficiency in operations., • Coordinate staffing and food production for daily service, events, and catering opportunities., • Support workforce development initiatives by mentoring veterans, volunteers, and program participants through hands-on training. Education/Certification & Experience • 3 – 5 years of experience in Food Service Management required., • High School Diploma/GED, Associates degree, or a Bachelor’s degree with a focus on Culinary Techniques, Food Safety, or Restaurant/Hospitality Management required., • Serve Safe Food Handler Certification preferred., • Pro Start Certification of Achievement preferred., • American Culinary Federation (AFC) preferred., • Proficiency in software systems such as Microsoft Office, Point of Service (POS) Systems for kitchen operations, and financial management software., • Strong communication and interpersonal skills to interface with colleagues and customers of all different backgrounds., • Effective project management and multitasking abilities, with keen attention to detail., • Ability to perform essential job functions, including lifting, moving boxes, and pushing carts weighing up to 50–75 lbs. on a regular basis., • Ability to stand for extended periods during work shifts. Brighton Marine is an Equal Opportunity Employer. We prohibit discrimination and harassment of any kind based on race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, protected veteran status, or any other characteristic protected by federal, state, or local law. We strongly encourage applications from veterans and individuals with disabilities. Accommodations are available upon request for candidates taking part in all aspects of the selection process. Work Authorization Candidates must be authorized to work in the United States without sponsorship now or in the future.

Job Description Schedule: Typically 1 hour per week for 10 weeks (after school); exact days/times vary by assignment Location: On-site at a partner school or community site; varies by assignment Start Date: Rolling openings based on partner schedules Position Overview Concorde Education is seeking an engaging, student-centered Cooking Instructor to facilitate a short-format after-school enrichment course for students. This course introduces learners to foundational culinary skills, kitchen safety, and healthy food habits through hands-on, age-appropriate cooking activities. Students build confidence and independence while practicing teamwork, following directions, and applying basic math and science concepts in a real-world context. All instruction must align to site policies, supervision expectations, allergy awareness requirements, and appropriate food safety practices. The instructor will deliver instruction across a typical 10-week cycle, with pacing adapted to student needs and site logistics. What You Will Teach Students will learn foundational cooking techniques and kitchen routines, such as safe tool handling, measuring and following recipes, basic food prep, and simple cooking methods. Depending on the site’s facilities, students may focus on no-cook and low-heat recipes, or may engage in limited stove/oven-based cooking with appropriate supervision and site approval. Instruction emphasizes hygiene, sanitation, nutrition basics, and responsible kitchen behavior. Major Topics Can Include • Kitchen routines, hygiene, and sanitation (handwashing, surfaces, cross-contamination awareness), • Food safety basics (temperature awareness, storage, spoilage, allergen awareness per site rules), • Safe tool use (age-appropriate knife skills, peelers, graters, mixing tools), • Measuring and recipe reading (fractions, conversions, sequencing steps), • Foundational prep skills (washing produce, chopping, mixing, seasoning, texture), • Basic cooking methods (no-cook, stovetop, baking, as approved and feasible), • Nutrition fundamentals (balanced plate, ingredients, sugar/sodium awareness, mindful choices), • Cultural food exploration and respectful discussion of traditions, • Budget-friendly cooking concepts (planning, shopping lists, reducing waste), • Deliver a 10-session course with clear objectives and engaging, hands-on instruction, • Maintain strict adherence to kitchen safety routines, sanitation expectations, and site policies, • Implement age-appropriate recipes and adapt activities to available equipment and student needs, • Maintain a safe, inclusive environment and model respectful collaboration, • Communicate professionally with site staff and Concorde program contacts regarding attendance and session completion tracking, • Coordinate or follow site procedures regarding allergens, ingredient restrictions, and student safety protocols, • Minimum of 60 college credits (or Associate degree in progress/completed), • Demonstrated cooking experience and comfort teaching foundational culinary skills, • Experience working with school-age students in structured settings (school, camp, after-school, tutoring, youth programs), • Strong facilitation skills, clear communication, and comfort managing hands-on activities, • Reliable, punctual, and professional; able to follow site policies and program boundaries, • Ability to implement food safety practices and maintain an organized, safety-first learning environment

Job Description Overview BOSTON HARBOR HOTEL POSITION DESCRIPTION Position Title: Executive Chef Department: Kitchen Reports to: General Manager FLSA Designation: EXEMPT JOB SUMMARY This position is responsible for planning, organizing, and directing all aspects of the kitchen operation and administration: production, purchasing, inventory control, menu planning and engineering, and cost control. CANDIDATE PROFILE Education: Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience. Experience: Minimum of fifteen (15) years of Culinary Arts experience; Supervisory and or management experience required. Previous Hospitality experience preferred, as well as previous experience in a High Volume Culinary Environment. Licenses or Certificates Preferably ServSafe Certified KEY RESPONSIBILTIES The primary responsibilities for the Executive Chef will include but are not limited to: • Establish and maintain kitchen operational standards and procedures to ensure consistent quality., • Supervise, schedule and train all food preparation and sanitation personnel., • Establish guides for conservation of energy usage in the kitchen., • Hire and evaluate employees as necessary., • Establish and maintain kitchen sanitation standards and procedures., • Menu planning, costing and engineering., • All menu planning., • Establish food product specification recipes and maintain appropriate inventory levels., • Responsible to meet labor and food cost objectives., • Responsible to maintain all kitchen equipment in conjunction with the engineering department., • Identify and develop those individuals who exhibit potential as candidates for promotion., • Establish plate presentation, mis en place guides and descriptions for menu items., • Develop Sous Chefs to insure one style approach to all menus and specials. JOB QUALIFICATIONS In addition to performance of key responsibilities, this position may be required to possess a combination of the following skills and experiences: • Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment., • Familiar with monitoring of food and labor costs., • Familiar with ordering and inventory procedures and health and sanitation guidelines., • Demonstrated ability to work cohesively with a team., • Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources., • Must be self-directed, motivated and demonstrate exceptional customer service and interpersonal skills., • Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable., • Must have experience in all Microsoft Office and industry relevant payroll systems., • Problem solving, reasoning, motivating, organizational and training abilities are sued often. May be required to work nights, weekends, and/or holidays. The Boston Harbor Hotel is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law.

Job Description A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city. Position Summary Bar Managers/ Front of House Operations Managers are our in-house hospitality professionals who ensure daily operational excellence, overall guest satisfaction and management of the FOH team. This role participates in a variety of dimensions of the business from leading the service teams, maximizing food and beverage sales, handling pre-shift training, to promoting retail wine sales, merchandise, and more. Why us? ● Competitive pay ● We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals. ● Medical, Dental, Vision Insurance ● nDORFins program designed to promote a healthy and active lifestyle! ● 401K (and yes we match!) ● Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance ● Amazing discounts, 50% OFF all dining/retail wine ● Free Family Meal ● Tickets to available shows And more! Overview of Responsibilities ● Manage day to day restaurant and/or floor operations, and provide on-the-floor support to staff for duration of a service shift including but not limited to assigning server sections, overseeing side work, observing steps of service, and maintaining overall cleanliness/tidiness of the restaurant ● Participate in interviewing, hiring, coaching/counseling, and separation process of hourly employees ● Ensure restaurant and venue are fully prepared and organized for daily execution of the operation ● Manage staffing and operations of all revenue centers including venue, bar, support staff, service, private events, as applicable based on designated area of focus ● Prepare scheduling on a weekly basis ● Ensure maintenance of property by examining areas daily for cleanliness and maintenance needs and directed to appropriate employees to handle ● Resolve guest concerns and complaints with exemplary level of hospitality ● Perform all cash handling procedures: opening, mid-day safe counts, cash pay-outs and nightly cash drops, as needed ● Check in with guests in bar and restaurant area during shift to ensure guest satisfaction and identify any opportunities ● Assist with staff trainings both in daily pre-shifts and monthly FOH staff service meetings ● Maintain pars of all printed promotional materials, comment cards, or other check presenter inserts ● Maintain & update contact lists, VIP, and public event guest lists ● Demonstrate an ability to lead and motivate others, and achieve results. Empowered to make day-to-day decisions confidently both with guests, service teams and other departmental management ● Demonstrate excellent interpersonal and communication skills with service teams and management ● Other duties, initiatives, and tasks as per business need Minimum Qualifications ● Minimum 3 years experience in a multi-faced, high volume restaurant, venue, and/or equivalent relevant experience ● Exceptional hospitality skills ● Proven leadership skills and commitment to operational excellence ● Strong analytical and data skills ● Ability to successfully multi-task, delegate, and manage several tasks at once in fast paced environment ● Exceptional communication and interpersonal skills both written and verbal ● Functional knowledge of health department and related regulations ● Ability to perform physical requirements of position including standing and walking for extended periods of time, bending, pulling, pushing, lifting and carrying up to 50 lbs. ● Able and willing to work flexible schedule including days, nights, weekends, and holidays About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job Description FIND YOUR FIRE! Sally's Apizza, renowned for its New Haven Style Apizza since 1938, is expanding our locations and corporate team nationwide! Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally’s draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. With a commitment to sharing exceptional pizza with all, we're on a mission to spread our passion far and wide. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training, and promotion within giving you a path to pursue your future career goals. DESCRIPTION As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations. Reports to the General Manager. Directly oversees the Sous Chef. • As a kitchen supervisor, you will manage all activities in the kitchen., • Be a teacher and mentor to all back-of-house employees., • At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures., • Train kitchen personnel in best practices for cleanliness and sanitation., • Control food costs to budgeted levels., • Conduct daily shift line checks, ensuring that prepped food is up to company standards., • Supervise and inspect all prep procedures ensuring company recipes are adhered to., • Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment., • Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner., • Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures., • Be responsible for placing food orders and conducting end-of-period food inventory., • Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage., • Recognize and cultivate future culinary leaders from within the back-of-house ranks., • Be scheduled to open the restaurant 2-3 days per week as the manager on duty., • Effectively communicate with other managers and line staff in a fast-paced restaurant environment., • Possess the ability to take direction and feedback, using it to improve future performance. SALARY & BENEFITS • Starting at $70,000 annually depending on experience, plus bonus, • Health Insurance, • Dental Insurance, • Vision insurance, • Short-term Disability, • Long-Term Disability, • Group Life, • Sick Time & Vacation Time or Paid time off REQUIREMENTS OF THE KITCHEN MANAGER • Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis, • Language: English, Basic Spanish (preferred but not required), • Experience, • High school or GED equivalent, • Formal culinary training or associate degree in culinary arts (preferred but not required), • Minimum 2-3 years in a leadership role within a full-service restaurant kitchen, • Certifications: ServeSafe Certified, • Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. You must be able to work on your feet for up to 10 hours at a time and lift at least 50 lbs. You must be able to travel within your region., • Details: Full Time, In-Person, Day, Evening & Weekend availability ROLE COMPETENCIES • Attention To Detail: Taking responsibility for a thorough and detailed method of working., • Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems, • Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization., • Oral Communication: Shaping and effectively expressing ideas and information., • Financial Awareness: The ability to read and understand a profit and loss statement., • Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors. SALLY’S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable. IND160 Powered by JazzHR HdVDedUm6w

Job Description We are seeking an Authentic Filipino Cuisine Cook to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Responsibilities: • Prepare all served food, • Plan food production to coordinate with meal serving hours, • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions, • Follow standard recipes and special diet orders, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teams

Job Description NEW RESTAURANT OPENING!! Boston is one of the most beautiful and important cities in the country – rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally set our sights on coming here in fall, 2026. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago – the character, community and creativity. At 15 Necco Street (Platinum LEED-certified – a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Reporting to the General Manager we're looking for a Wine Manager to join our team and help us open our third US restaurant. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. As a Hawksmoor Wine Manager, you play a key role in the successful operation of the restaurant and the delivery of an outstanding guest experience. You are responsible for upholding and championing Hawksmoor’s service standards and wine program, ensuring excellence in both product knowledge and hospitality. Working closely with the management and service teams, you help create a collaborative environment where we consistently deliver exceptional service to every guest. At Hawksmoor, we are proud to be a workplace that welcomes everyone and reflects our values of warmth, integrity, and genuine hospitality. Responsibilities include but are not limited to the following: Guest Experience * Deliver confident, engaging wine service on the restaurant floor, creating memorable moments for our guests. * Guide guests through the wine list with thoughtful recommendations and well-considered food pairings. * Recommend and enthusiastically describe any dish or drink on the menu with clarity and confidence. * Demonstrate a strong understanding of restaurant service and work closely with the Restaurant Manager and wine team to deliver an exceptional guest experience. * Ensure genuine hospitality and expert service from the team, positively influencing every guest’s visit. * Oversee and support the wine team during PRD and large-party service to maintain seamless execution. * Lead by example and coach the team to consistently follow Hawksmoor’s Wine Steps of Service. * Maintain a deep understanding of our food and beverage suppliers and sourcing, and confidently train the team on these stories and standards. * Possess expert menu and wine knowledge, with confidence in resolving guest concerns or quality issues professionally. * Respond promptly and positively to any guest feedback assigned to you. * Champion JTR initiatives from a wine perspective while supporting broader FOH initiatives. Team Engagement & Culture * Embody Hawksmoor’s values with a proactive, positive, and professional attitude. * Drive FOH team engagement in wine knowledge, service standards, and continuous learning. * Support colleagues on the restaurant floor during service, encouraging a collaborative and team-focused approach. * Actively seek, welcome, and respond to feedback from peers and managers. * Provide ongoing feedback, coaching, and development support to team members. * Demonstrate genuine care for both the team and the overall guest experience. * Plan and deliver engaging, impactful wine trainings and daily briefings, generously sharing knowledge and expertise. * Ensure thorough wine training for new servers and support the development of the sommelier team. Health & Safety * Adhere to all allergy awareness, cleanliness, and food safety procedures. * Complete all required training and consistently uphold hygiene standards. * Follow opening and closing procedures and confidently guide others in maintaining these standards. Operational Standards * Manage time effectively to support team needs and operational goals, including efficient labor management. * Maintain organized cellar management and accurate stock control. * Monitor and manage GP variance (theoretical vs. actual). * Ensure the wine list remains accurate, current, and properly maintained. * Oversee wine deliveries, ensuring all stock is received, checked, and logged accurately. * Understand and manage wine department comps and promotions responsibly. * Recognize how operational mistakes can impact both the guest experience and the business. * Promote efficient and timely wine service while coaching the team on best practices. * Track and manage wine wastage appropriately. * Enforce absence and lateness policies consistently and fairly. Purpose & DEIB * Use inclusive and respectful language while treating all guests and team members with empathy. * Be knowledgeable about the company’s charity partnerships and sustainability goals and actively support these initiatives. * Understand ingredient sourcing and the significance of operating as a B Corporation, including the commitment to responsible and sustainable practices. We use eVerify to confirm U.S. Employment eligibility.

Job Description Salary: $60,000 - $70,000 /year. CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary Working as the Sous Chef for an education account in Braintree, MA you will support the successful operation of the culinary department within a school dining environment. In this role, you will assist with supervising kitchen operations, preparing and cooking a variety of food items, and helping develop daily menu offerings that appeal to students, faculty, and staff. You will support the Executive Chef in maintaining high standards of food quality, presentation, and food safety while ensuring efficient kitchen operations. Responsibilities may include supervising hourly associates, assisting with inventory and ordering, and contributing to menu development that aligns with the needs of the education community. This is an exciting opportunity for an energetic and motivated culinary professional who enjoys working in a fast-paced environment and contributing to a positive dining experience within an education setting. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • Prior experience in an education setting preferred, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Certain positions may require Florida Level 2 background screening. Details: Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Req ID: 1514508 CulinArt Sector HILARIA KWAKUMEY [[req_classification]]

Job Description Position Title: CHEF MANAGER - CHARLESTOWN, MA Salary: $80,000 - $90,000 + $2500 SIGN ON BONUS As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Possesses a passion for sustainability Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

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. Delaware North Sportservice is hiring seasonal Culinary Supervisors to join our team at Am

Job Description General Summary The Director of Food and Beverage Services provides strategic and operational leadership for all dining programs across the campus, ensuring a high-quality, resident-centered experience. This role oversees all aspects of food and beverage operations, combining culinary innovation, financial stewardship, regulatory compliance, and team leadership to deliver efficient, sustainable, and health-conscious meal services. With a strong understanding of the impact dining has on overall well-being, the Director is responsible for creating an engaging environment that supports the social, emotional, and physical health of residents. By optimizing operations and fostering a culture of excellence, this role ensures that the dining program enhances community satisfaction and contributes to a vibrant, welcoming place residents are proud to call home. ESSENTIAL JOB FUNCTIONS Menu Planning and Food Preparation: * Oversee the development of catering programs for community events, serving residents, guests, and special gatherings. * Ensure all program menus offer a variety of food choices that align with individual nutritional needs and preferences while providing a selection of fresh, healthy, affordable, and enticing meal options. * Prepare seasonal menus and ensure timely execution of menu changes. Resident Engagement and Dining Experience: * Regularly review and adjust dining programs to ensure they are responsive to resident feedback and operational effectiveness. * Coordinate take-out options in the servery and convenience store * Regularly engage with residents to gather feedback, discuss dietary preferences, and address any concerns related to the dining program. * Collaborates with volunteers to support and enhance dining services as appropriate. Health, Safety, and Food Compliance: * Conduct regular inspections to ensure adherence to health, safety, and sanitation regulations and to identify opportunities for additional staff training. * Ensure compliance with local and state health, sanitation, and safety codes and regulations. Budgeting and Operational Oversight: * Establish competitive purchasing practices and use Group Purchasing Organization (GPO) technology to ensure cost-effective inventory management while maintaining high-quality standards. * Create and manage the annual dining services budget, using financial data to guide operations and ensure financial sustainability. * Monitor operational costs and adjust food offerings, purchasing practices, and staffing levels * Oversee the responsible management of alcohol services, ensuring all regulatory requirements are met and the liquor license is maintained. Leadership and Team Development: * Manage and monitor kitchen staff scheduling, ensuring efficient operation and appropriate coverage for all shifts. * Interview, hire, train, and supervise dining staff, ensuring they receive ongoing support and development opportunities. * Identify and address staff developmental needs; provide training to ensure all team members meet performance standards KNOWLEDGE, SKILLS & ABILITIES Education and Experience: * A Culinary degree is highly desirable. * Minimum of 5 years of experience in food and beverage management, with at least 2 years in a leadership role within a senior living community or hospitality environment. Leadership and Technical Skills: * Responsible for managing all culinary team members, including cooks, servers, and wait staff, and dishwashers. * Proven ability to develop and manage budgets, optimize operational costs, and ensure financial sustainability. * Comfortable with computer technology. Ability to become proficient in Google Suite for Work (Gmail, Drive, Docs, Sheets, Slides) and Microsoft Office (Excel, Word, PowerPoint) * Ability to implement and utilize Point of Sale systems that provide accurate purchases and account balance information for residents Regulatory Knowledge and Certifications: * In-depth knowledge of food safety standards, dietary regulations, and local health codes. * Current ServeSafe certification. * Liquor License Certification WORKING CONDITIONS/PHYSICAL DEMANDS * Ability to lift up to 50 pounds * Ability to stand for up to 8 hours or more * Willingness to work a flexible schedule, including evenings, weekends, and holidays as required. Beyond the Paycheck: Why You’ll Love Working Here: We don’t just offer a job; we invest in your entire life. Our "Total Rewards" package adds an extra 27% to 30%+ in value on top of your base salary. Comprehensive Health: Premium Medical, Dental, and Vision coverage for you and your family. Future-Proofing: 401(k) retirement planning and employer-paid Life, AD&D, and Disability insurance (Short & Long Term). Rest & Recharge: Generous paid vacation, official holidays, plus 2 floating holidays to use whenever you need a break. Family-Friendly: Inclusion for your "+1" and dependents, plus Pet Insurance for your furry family members. The above statements intend to describe the general nature and level of work performed by people assigned to do this job. The above does not intend to be an exhaustive list of all responsibilities and duties required. We desire to build and cultivate an environment that brings together an exceptional workforce with unique experiences, backgrounds, talents, and perspectives. External and internal applicants, as well as position incumbents who become disabled as defined under the Americans with Disabilities Act must be able to perform the essential job functions (as listed) either unaided or with the assistance of a reasonable accommodation to be determined by management on a case by case basis.

Job Description NEW RESTAURANT OPENING!! Boston is one of the most beautiful and important cities in the country – rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally set our sights on coming here in fall, 2026. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago – the character, community and creativity. At 15 Necco Street (Platinum LEED-certified – a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Reporting to the Executive Chef we're looking for an Executive Sous Chef to join our team and help us open our third US restaurant. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. As a Hawksmoor Executive Sous Chef, you are responsible for the leadership and management of the kitchen team and instrumental to the successful running of the kitchen. You work closely with the Executive Chef to ensure smooth operations in all areas of the kitchen, developing your team, and conducting inspirational briefings to both the kitchen and front of house teams. As well as managing the day-to-day kitchen operations, the kitchen team, and maintaining Hawksmoor food quality and standards, you collaborate closely with departmental managers to ensure the restaurant operates seamlessly, being available to support other departments if needed for the common goal of exceptional services. Hawksmoor is proud to be an inclusive workplace that welcomes everyone and lives by its values. Responsibilities include but are not limited to the following: Guest Experience * Confidently lead all kitchen sections, including grill, ensuring consistent excellence throughout service. * Demonstrate advanced knife skills, including fish preparation and butchery. * Maintain expert knowledge of product quality, provenance, and supplier partnerships. * Deliver exceptional dishes from your station while overseeing the performance of all sections and Sous Chefs. * Understands current CSI performance and proactively influence improvement through kitchen standards and responsiveness to feedback. * Execute all recipes precisely and ensure Hawksmoor’s standards are consistently met. * Support the development, testing, and implementation of new menu items. * Show genuine care for the guest experience, recognizing the kitchen’s direct impact on every table. Team Engagement & Culture * Embody Hawksmoor values with professionalism, positivity, and integrity. * Develop future leaders by mentoring Sous Chefs and preparing successors. * Take responsibility for recruitment, onboarding, and structured training for new and existing team members. * Deliver clear communication from the Executive Chef to the team with focus and direction. * Champion the team in service, across the wider restaurant, and on Blink. * Provide constructive, high-quality feedback during and after service. * Lead calmly and decisively, demonstrating emotional intelligence under pressure. * Ensure structured pre-shift briefings, ongoing training, and effective communication. * Foster strong team welfare standards, including ensuring high-quality family meals. * Encourage progression opportunities across the restaurant. * Seek and act upon feedback to continuously improve your own leadership capability. Health & Safety * Ensure full compliance with allergy protocols, food safety standards, fire procedures, and cleanliness policies. * Complete all required training and consistently uphold hygiene standards. * Support Ecosure audits to achieve and maintain high scores, actioning any follow-up requirements. * Ensure clear, accurate labeling and immaculate kitchen organization. * Sign off kitchen notes and monitor maintenance and food-related issues. * Oversee equipment ordering and report maintenance issues promptly. * Guide the team confidently through opening and closing procedures. Operational Standards * Act as an advanced user of Restaurant 365, managing stock control, reporting, and analysis. * Monitor ordering patterns, identify discrepancies, and prevent over-ordering or shortages. * Demonstrate strong financial literacy, including labor control, forecasting, and cost management. * Drive efficiency in kitchen organization and labor deployment, factoring in forecasts and events. * Train kitchen and front of house team on dish specifications and quality standards. * Assume full kitchen leadership in the Executive Chef’s absence, delivering performance in line with budget and forecast. * Support sales initiatives and maximize covers through operational readiness and collaboration. * Ensure disciplined stock rotation and collaborate with the Executive Chef to resolve issues swiftly. * Enforce absence and lateness policies consistently and fairly. Purpose & DEIB * Champion Diversity, Equity, Inclusion, and Belonging within the kitchen. * Foster an environment, addressing inappropriate behaviors or discrimination proactively. * Be knowledgeable about Hawksmoor’s charity partners. * Support sustainability initiatives, waste reduction, recycling programs, and energy efficiency. * Demonstrate a deep understanding of ingredient provenance and responsible sourcing. * Inspire pride within the team regarding quality, sustainability achievements, and partnerships. * Understand ingredient sourcing and the significance of Hawksmoor being a B Corporation. * Continuously identify opportunities to reduce food waste and improve environmental impact. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description The Vice President, Culinary Excellence & Operations is responsible for ensuring Tatte consistently delivers the brand promise and translates culinary innovation into flawless, scalable execution across all kitchens. This role is accountable for turning strategy into execution by building and leading the systems, standards, and capabilities that drive consistent culinary performance across café, catering, and commissary environments. Partnering closely with Innovation and L&D, this leader ensures every menu item, method, certification, and standard is operationalized and executed with precision in the field. The VP owns culinary standards enforcement and validation across all markets, reinforcing a disciplined approach to quality, food safety, and operational excellence. They build and lead a high-performing Culinary Services organization, developing leaders and scalable capabilities that improve execution consistency, strengthen café performance, and drive measurable outcomes in quality, cost control, and guest experience. KEY RESPONSIBILITIES Culinary Operations Strategy & Capability • Lead the Culinary Services organization across all markets and production environments., • Work closely with RVP’s, Ops Service Leader, Regional Culinary Leader to achieve Tatte Excellence., • Build the systems, tools, and structures that enable every kitchen to execute to standard., • Partner with L&D to operationalize culinary certifications and training programs., • Ensure operational readiness for all menu rollouts & product introductions developed by the Innovation Team., • Partner with Operations and L&D to drive café-level adoption of culinary standards and methods., • Build, lead, and mentor Regional Directors, Regional Managers, and Culinary Leaders across all markets., • Partner with L&D on the design and implementation of career pathways for culinary team members., • Serve as the executive sponsor for all food safety and sanitation programs., • Partner with QA and Compliance to ensure 100% adherence to safety standards and audit protocols., • Partner with Innovation, Ops, Ops Services, Sourcing, & L&D to deliver seamless execution across functions., • Support NCOs and new market growth through culinary planning, readiness, and capability building., • Develop & manage the Culinary Services budget in partnership with Finance signed off on by COO., • Define & track KPIs including execution quality, COGS, waste, certification adherence, & safety audit results. Required: • 12–15 years of progressive culinary or operations leadership, including multi-market or multi-unit oversight., • Experience leading kitchen operations and team development in hospitality or restaurant environments., • Strong understanding of food safety, QA, and kitchen productivity systems., • Proven ability to scale people capability and operational consistency across a distributed footprint., • Financial acumen (COGS, labor, waste) and data-driven decision-making., • Culinary degree or equivalent executive culinary experience., • Experience integrating L&D and operational systems for large-scale teams., • Competitive pay - ranging from $185,000-$215,000 (depending on experience), and bonus potential of up to 30%, • 401(k) (with a vesting match), • Health, dental and vision insurance, • Paid vacation time and paid sick time, • Free employee assistance program services

Job Description The Regional Vice President (RVP) – Boston is accountable for leading the market as a fully owned business unit, with full responsibility for operational excellence, leadership development, and sustained financial performance across all cafés in the region. This role not only executes the model but strengthens and scales it, translating company strategy into disciplined, repeatable systems that elevate performance across People, Product, Environment, Great Service, and Cost (PPC). The RVP is a visible, field-connected leader who builds teams, raises standards, and ensures every café consistently delivers the Tatte experience, including both front-of-house hospitality and savory/café culinary execution. This role partners closely with cross-functional leaders to support growth, new café openings (NCOs), and continuous improvement. KEY RESPONSIBILITIES Market Ownership • Own Boston market as a full business unit, with accountability for performance, talent, & long-term growth, • Set and execute a market strategy aligned to Tatte’s concept essence and expansion plans, • Balance immediate performance with long-term capability building (leadership bench, systems discipline), • Serve as the single-threaded leader accountable for region performance and outcomes, • Accountable for consistent execution of PPC standards across all cafés, • Ensure every café delivers excellence in Product, Environment, and Great Service across all dayparts, • Protect and elevate the brand through a strong food safety and culinary quality culture, • Ensure that company key initiatives are launched and adopted by the field team, • Responsible for the consistent execution of Tatte systems including process, policies, and procedures across all cafes., • Diagnose managerial and structural performance gaps, develop action plans, and escalate systemic barriers to cross-functional partners, • Build and sustain a load-bearing leadership team (DMs, GMs, Head Chefs, and District Executive Chefs), • Maintain robust succession depth for key market roles, with ready-now and ready-later plans that reduce vacancy risk and support growth, • Coach District Managers and District Executive Chefs to elevate performance and accountability, • Champion Tatte’s values: Practice Empathy, Act with Integrity, Commit to Craft, Stay Curious, Profits Provide Possibilities, • Build a culture of belonging, high performance, and accountability, • Own the full regional P&L, including sales, labor, and controllables, with accountability to plan and performance standards, • Drive profitable growth while preserving the integrity of the guest experience and product quality, • Act as a key voice in shaping company strategy through field insight, • Influence decisions across labor model, menu execution, technology, and guest experience, • Partner with ELT and cross-functional leaders to define and continuously raise the standard of excellence QUALIFICATIONS & EXPERIENCE Required: • 10+ years of multi-unit leadership experience in hospitality, retail, or food service, • 5+ years leading multi-unit leaders in complex foodservice, hospitality, or retail environments, ideally including scratch kitchen or culinary-intensive operations, • Proven experience leading high-volume, multi-location operations, • Demonstrated ability to drive operational excellence and financial performance (P&L ownership), • Track record of developing leaders and improving team performance, • Strong field leadership presence, with the ability to operate effectively in a hands-on, café-based environment, • Ability to travel regularly and maintain consistent in-market café presence, • Experience leading through change, complexity, and performance variability, • Experience leading a market of 25+ locations in a premium fast-casual, upscale casual, or hospitality-driven brand, • Proven success in scaling operations in a growth environment, including new market entry or rapid unit expansion, • Experience leading operations that include both front-of-house hospitality and back-of-house/scratch kitchen execution, • Experience implementing and sustaining structured training or certification-based operating models, • Demonstrated success opening and stabilizing new locations at standard, • Strong experience partnering cross-functionally to solve systemic operational challenges, • Experience operating in highly disciplined, data-driven environments (KPIs, audits, dashboards), • Familiarity with regulated markets (e.g., NYC/FWW or similar complexity), • Competitive pay - ranging from $190,000-$240,000 (depending on experience), and bonus potential of up to 30%, • 401(k) (with a vesting match), • Health, dental and vision insurance, • Paid vacation time and paid sick time, • Free employee assistance program services

Job Description FIND YOUR FIRE! At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally’s draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally’s mission is to make great pizza available to everyone. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals. DESCRIPTION The Chef de Cuisine shapes the culinary experience and sets the standard for excellence. Reporting to the General Manager, you will oversee daily restaurant operations ensuring every dish reflects our commitment to quality, consistency, and innovation. From perfecting recipes and managing food costs to training and mentoring top-tier kitchen teams, you will drive efficiency while uploading the highest hygiene and brand standards. If you are passionate about leading a dynamic team, optimizing operations, and crafting unforgettable dining experiences, this is your chance to make a lasting impact. As the Chef de Cuisine your responsibilities include... • Exhibit top-tier hospitality and professionalism in all aspects of leadership., • Oversee Back of House (BOH) hiring, training, mentoring, and retention., • Maintain strong financial and business acumen to meet financial goals., • Ensure BOH sanitation exceeds industry standards and meets all regulations., • Monitor and ensure BOH procedures for efficiency and consistency., • Maintain proper staffing levels to support smooth operations and guest satisfaction., • Elevate culinary execution through observation, training, and a commitment to quality., • Drive BOH team development through evaluations, one-on-ones, and performance reviews., • Be accessible to employees for feedback and support., • Meet cost objectives for food, labor, and controllables to maximize profitability., • Enforce company policies and procedures., • Fully understand and embody the Sally’s Apizza culture and the historical evolution of the brand.Kitchen Operations, • Manage and coordinate all activities in the kitchen., • Implement and enforce food safety and sanitation standards, maintaining a clean and organized kitchen environment., • Ensure food quality, presentation, and consistency while adhering to recipes and standards., • Oversee kitchen cleanliness, sanitation, and compliance with health regulations., • Control food costs, labor, and inventory to meet budget objectives., • Conduct shift line checks and monitor prep procedures to maintain company standards., • Drive culinary excellence through training, observation, and quality control., • Execute seamless menu changes. Compliance, • Execute BOH training checklists, procedures, and professional development programs., • Uphold company policies, purchasing programs, and health inspection preparedness. Staff Management, • Recruit, train, and manage kitchen staff, fostering a culture of mentorship and professional growth., • Conduct performance reviews, provide feedback, and cultivate future BOH leaders., • Lead hiring, training, coaching, and retention of BOH teams., • Maintain proper staffing levels to ensure smooth operations and guest satisfaction., • Serve as a key brand ambassador, leading meetings, tastings, and external communications., • Communicate effectively with management, staff, and corporate leadership., • Spearhead food-related training, ensuring ongoing development and execution., • Maintain a functional understanding of SOPs, systems, and policies to ensure operational consistency. Leadership and Mentorship, • Mentor and guide the Executive Sous Chef, Sous Chef, and kitchen staff by setting a positive example and reinforcing best practices in food quality, cleanliness, safety, and operational efficiency., • Inspire, motivate, teach, mentor, and retain our team. JOB REQUIREMENTS • Language: English, Basic Spanish (preferred but not required), • Minimum 8 - 10 years of experience as an accomplished Chef, • Multi-unit experience preferred, • Broadly proficient in American, Italian, and Italian American cuisine, global food knowledge, and French cooking technique, • Formal culinary training or associate degree in culinary arts, • A background including best-in-class restaurant experience along with a constant desire to stay on top of current food trends and deliver impeccable hospitality., • Must be able to travel within the region., • Excellent food prep knife skills., • Strong Computer Skills (Microsoft Office, Restaurant 365), • Thorough understanding of POS systems, (Brink, Toast preferred)., • Ability to conduct theoretical food, purchasing, and labor costing and analysis., • Strong knowledge of Restaurant Operations as it relates to inventory., • Ability to evaluate and prioritize multiple projects at a time., • ServeSafe Certified SALARY & BENEFITS • Starting at $85,000/ year, Depending on Experience, • Dental Insurance, • Employee discount, • Health insurance, • Vision insurance, • Short-term Disability, • Long-Term Disability, • Group Life, • Sick Time & Vacation Time or Paid time off DETAILS • Full Time, In-Person, Day, Evening & Weekend availability SALLY’S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable. Pre-employment Background Check, Drug Screen, and References are required. IND160 Powered by JazzHR eTtjhtuSBP

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. 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 culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionDescription: Umami Riot was born from a simple idea: pair joyful hospitality with uncompromising craftsmanship. Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways—translated through a distinctly Boston lens. At Umami Riot, we’re not here to follow the rules of hospitality, we’re here to rewrite them—with heart, craft, and fearless creativity. We’re looking for a Director of Events who owns the room before it’s even booked—driving revenue, building relationships, and turning every opportunity into something worth showing up for. THE GIG (AKA WHAT YOU’LL ACTUALLY BE DOING) Own the revenue — group sales, private events, and catering across the portfolio. From prospecting to execution to repeat business, you run the full lifecycle Sell + close — build relationships that convert. Corporate clients, VIPs, local partners—you don’t wait for leads, you create them Run the pipeline — outreach, tours, tastings, proposals, contracts. Keep deals moving and details tight Execute clean — oversee BEOs, timelines, and client comms. Partner with operations and culinary to deliver seamless events Drive growth — repeat clients, premium upsells, stronger accounts Own off-premise — catering + third-party platforms as part of your revenue strategy Know your numbers — forecast, track, and report with clarity THIS ROLE IS A GREAT FIT IF… • You’re as strong in sales as you are in execution, • You thrive in fast-paced, multi-unit environments, • You care about both the guest experience and the revenue behind it, • This is a hands-on, revenue-driving role., • You’ll be selling, planning, and executing—across multiple concepts, in real time., • Success here is measured by pipeline strength, revenue growth, and execution quality.Requirements: QUALIFICATIONS • 7+ years in events, sales, or hospitality leadership, • Proven success driving private event and catering revenue, • Experience with Tripleseat, OpenTable, Tock, Eventbrite, EZCater. Third-party delivery platforms, • Strong organizational, communication, and client management skills Tripleseat experience in a restaurant environment is required. WHY PEOPLE STICK AROUND • Competitive compensation + performance-based earnings, • Dining discounts across all Umami Riot locations, • Growth that’s real EOE

Job Description The Angell Animal Medical Center is looking for a full time cardiologist to join our team! We currently support two cardiologists (with a third joining this summer!) and three excellent cardiology residents. We have a long (100+ year) history of clinical excellence and have been training cardiology residents since 1988; come to the hospital that first developed specialty veterinary training. Angell is a values-based organization, where service, excellence, collaboration, integrity, compassion, and positivity play an everyday part in our practice. Our team has a strong focus on client service, patient care, and life-work balance; we are looking for an individual who shares our values. Preference will be given to individuals with backgrounds in teaching and clinical training; experience and interest in interventional cardiology is a plus. Equipment includes three GE E95s within three dedicated echo suites, a GE vivid IQ portable machine, 3D/4D TEE echo probe, and two Philips TC70 PageWriter cardiographs. We have in-house telemetric monitoring, ambulatory ECG systems (Holter and event monitoring; implantable loop recorder), Doppler and oscillometric blood pressures systems. Fully equipped cardiac catheterization lab including c-arm fluoroscopy with power injection for angiography. Well-staffed radiology department with digital radiography, CT, MRI, and nuclear medicine. Our campus includes the main facility in beautiful Jamaica Plain, as well as Angell West, a satellite clinic in Waltham. The staff includes emergency/critical care department (five specialists, six to eight residents, well-trained ER doctors), avian-exotics department (two specialists, one resident, one specialty intern), oncology (radiation and medical oncology, three specialists, one specialty intern), neurology (three specialists, one specialty intern), surgery (five specialists, three residents, two specialty interns), behavior (two specialists), dermatology (three specialists), dentistry (three specialists), general medicine (eight generalists), internal medicine (six specialists, six residents), four radiologists, two ophthalmologists, and two pathologists (anatomic and clinical pathology). On-site professional development activities include weekly seminars, frequent lunch and learns, and weekly didactic rounds (cardiology, critical care, internal medicine, and surgery). The esteemed Longwood Medical Community (including the Harvard Medical School, Brigham and Women’s, Beth Israel, and the Children’s hospital) is right around the corner, offering opportunities for collaborative work. Boston is a world class city with easy access to beaches, oceanfront, and mountains. Logan International is a major airport allowing easy air travel. We are passionate about music, Boston sports teams, and the arts (culinary and otherwise!). Please check out to learn more about our organization. MSPCA-Angell offers competitive compensation plans and excellent benefits packages! If you’d like additional information, please email myself or our chief medical officer: Katie Hogan, DVM, DACVIM (Cardiology) Megan Whelan, DVM, DACVECC (Chief Medical Officer)

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. 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 culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description Salary: $80,000 - $90,000 Other Forms of Compensation: Benefits Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job SummaryRestaurant Associates is seeking a Sous Chef to support culinary operations for Amazon in the Boston Seaport. This is a great opportunity to join a high-performing team offering quality-driven foodservice with a Monday–Friday schedule and early start time (approximately 6:00 AM).Responsibilities • Assist the Executive Chef with daily production and culinary execution, • Support menu development and catering operations, • Monitor food quality, presentation, and kitchen standards, • Assist with food cost controls and operational efficiency, • Support multiple outlets including café, coffee bar, catering, and marketsQualifications, • Culinary experience in fine dining, luxury hospitality, or contract foodservice, • Some progressive kitchen or culinary leadership experience, • Catering and high-volume foodservice experience preferred, • Strong knowledge of food trends, sanitation, and food cost controls, • Computer skills including Microsoft Office and email, • Excellent hospitality and communication skills, • ServSafe certified Schedule: Monday–Friday | Early mornings | No nights or weekends Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1523416 Restaurant Associates Leah Curry [[req_classification]]

Job Description The Executive Pastry Chef – Director, Bakery Innovation & Commercialization is responsible for leading and operationalizing the bakery innovation pipeline from concept through successful system-wide execution across all channels—café, catering, retail, and direct-to-consumer. This role is uniquely grounded in bakery craft and production discipline. It requires deep understanding of artisan baking and pastry techniques, combined with the ability to translate those products into repeatable, scalable, and commercially viable systems. This is not a desk job. The Director is expected to be highly present in bakeries, cafés, and test environments, leading pilots, observing execution realities, and iterating in real time with bakery and café teams. The role serves as the key cross-functional connector—ensuring Culinary, Bakery Operations, Supply Chain, Finance, Category Management, and L&D remain aligned and accountable throughout the innovation and commercialization process. KEY RESPONSIBILITIESBakery Innovation Pipeline Leadership • Own the bakery innovation pipeline across all channels, from testing through launch, • Guide products through a disciplined stage-gate process (concept, development, testing, approval, launch), • Ensure innovation supports Concept Essence, operational feasibility, and financial performance, • Lead “proof of concept, proof of operations, and proof of economics” testing for all bakery products, • Spend significant time in bakeries and cafés during pilots—working side-by-side with teams to identify and resolve execution challenges, • Validate products under real operating conditions, not just test kitchen environments, • Translate field insights into refined recipes, SOPs, and production playbooks, • Partner with Executive Chef and Culinary leadership to refine and scale bakery concepts, • Translate artisan recipes into production-ready specifications and systems, • Ensure all products meet standards for:, • Quality and consistency, • Food safety and compliance, • Allergen, nutrition, and shelf-life accuracy, • Food and labor cost targets, • Align stakeholders across Culinary, Bakery Operations, Supply Chain, Finance, Category Management, and L&D, • Serve as the central point of coordination to ensure readiness across all functions, • Drive accountability on timelines, deliverables, and communication, • Establish and standardize bakery-specific innovation processes, tools, and playbooks, • Build testing protocols, evaluation frameworks, and reporting structures, • Develop data-driven dashboards to track test performance, operational impact, and financial results, • Collect and synthesize guest feedback, operator insights, and performance data, • Translate findings into actionable product and process improvements, • Identify opportunities to improve:, • Product consistency, • Production efficiency, • Labor and cost structure, • 8–10 years of experience in bakery innovation, product development, or operations within a multi-unit food business, • Strong hands-on experience in bakery, pastry, or production environments (café, bakery, or manufacturing), • Proven ability to lead end-to-end product testing and commercialization, from concept through launch, • Demonstrated ability to translate culinary concepts into operationally viable, scalable systems, • Deep understanding of the balance between artisan craft and operational execution at scale, • Strong project management skills, with the ability to manage multiple initiatives simultaneously with discipline and structure, • Experience working in field environments (cafés, bakeries, production) with a high degree of hands-on involvement, • Strong cross-functional leadership skills, with the ability to influence without direct authority, • Analytical mindset with the ability to evaluate product performance, cost, and operational impact, • Culinary or pastry Training/Certifications (formal or apprenticeship-based), • Background in European pastry, Viennoiserie, or bread programs, • Experience working across multiple channels (café, catering, retail, direct-to-consumer), • Experience partnering closely with supply chain, sourcing, and finance to optimize cost and production systems, • Familiarity with nutrition, allergen management, and shelf-life requirements, • Experience building or refining innovation processes, stage-gate models, or commercialization playbooks, • Strong analytical capabilities, including experience with KPIs/dashboard, & performance tracking tools, • Multilingual (Spanish and/or Portuguese), • Competitive pay - ranging from $154,000-$175,000 (depending on experience), and bonus potential of up to 20%, • 401(k) (with a vesting match), • Health, dental and vision insurance, • Paid vacation time and paid sick time, • Free employee assistance program services

Job Description Salary: $125000 - $130000 Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as a District Chef, you are responsible for overseeing all culinary functions for multiple corporate dining accounts. You will support a team of associates and oversee all safety and sanitation as it pertains to the accounts. Key Responsibilities: • Supports multiple corporate dining accounts, • Teaches, trains and mentors chefs, • Responsible for driving innovation in all accounts, • Helps chefs manage cost controls and control expenditures for the account, • Teaches Chefs how to plan and create all menus, • Shows chefs in the region how to purchases and manage inventory, • Will bring up the skill level of chefs in the region, • Rolls out new culinary programs in conjunction with Company marketing and culinary team, • Develops and communicates strategies for improving customer experience, • Provides training programs to assure consistent, high quality food Preferred Qualifications: • Culinary degree preferred, • A minimum of five years of culinary management experience is required, • At least two years of multi-site culinary management experience is required, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1524473 Flik Hospitality Group Jenah Freeman [[req_classification]]

Job Description Join Oakley Country Club in Watertown, MA, as our next full-time Sous Chef! If you're passionate about culinary leadership, creativity, and delivering memorable dining experiences, this is your opportunity to shine in a vibrant, high-standard environment. You'll be an essential part of our country club's renowned Food & Beverage program. We offer competitive pay of $68k-$72k/year, based on experience, and a comprehensive benefits package. This includes: • Health, vision, and dental insurance, • Paid time off (PTO), • 401(k) (after 1 year), • Industry education compensation, • Cell reimbursement This is a full-time Sous Chef position. You will work different shifts, including evenings, weekends, holidays, and special Club events. Your schedule may change based on the needs of the Club and our Members. YOUR DAY-TO-DAY AS OUR SOUS CHEF As our full-time Sous Chef, you will support and execute Club menus with consistency, creativity, and precision across all dining outlets and events. Your day will include collaborating on seasonal menus and Member-driven enhancements, ensuring timely service for à la carte dining and special functions, and maintaining the highest standards of culinary presentation. You will assist with food ordering, receiving, and inventory management, keeping all storage and prep areas organized. In addition to culinary execution, you will foster a positive team culture by mentoring, training, and onboarding staff. You will coordinate prep schedules, anticipate operational needs, and support Club events such as weddings and tournaments. Every day, you will enforce food safety and sanitation standards, ensuring the kitchen remains inspection-ready and compliant with all regulations. Here's what we need from you: • 3+ years of progressive culinary experience in a private club, hotel, or upscale dining environment, • Creative culinary mindset balanced with consistency and discipline, • Strong knowledge of food ordering, inventory management, and organization, • Ability to lead, mentor, and train culinary teams, • Exceptional organizational skills and attention to detail, • Ability to stand for extended periods and lift up to 50 lbs, • Flexible availability for evenings, weekends, holidays, and club events WHY CHOOSE US? Oakley Country Club was initially established in 1895 with the vision of becoming the go-to place for outdoor sports and friendly gatherings. Since becoming incorporated in 1898, we have grown into an exceptional venue that thrives on fun, creativity, and member satisfaction. For over 120 years, we've remained committed to our original mission while expanding our offerings and improving the member experience. As a job seeker, you'll enjoy working in a beautiful environment where your contributions are acknowledged and your talents are valued. Embrace the opportunity to grow within a historical organization and play an important part in our institution! Take your culinary career to the next level! Our mobile-friendly application makes it easy to get started. Apply today! Must have the ability to pass a background check and drug screening test.

Crescent Hotels & Resorts - 1000 Marriott Drive - Responsibilities: Accountable for overall success of the daily kitchen operations; Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions; Works to continually improve guest and associ

CSCA is seeking a passionate, per-diem, Chef Instructor to teach in our Teen Recreational Program. We are seeking an enthusiastic and experienced Chef with exceptional cooking, teaching and customer service skills. Our chef instructors take pride in sharing their knowledge and expertise with stude

Goodwin Recruiting - - Responsibilities: Manage the culinary team with consistency and integrity; Support the Executive Chef in menu development, recipe development, and conceptual direction; Prepare pastry and garde manger complex preparations; Maintain high standards for quality, presentation, an

Job Description Position Title: Executive Chef Salary: $90,000 to $115,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation matters as they pertain to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Union Exp a plus, • Multi-Unit, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1525477 Bon Appetit Gina Barbish

Job Description A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city. Position Summary Banquet Operations Manager/ Front of House Operations Managers are our in-house hospitality professionals who ensure daily operational excellence, overall guest satisfaction and management of the FOH team. This role participates in a variety of dimensions of the business from leading the service teams, maximizing food and beverage sales, handling pre-shift training, to promoting retail wine sales, merchandise, and more. Why us? ● Competitive pay ● We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals. ● Medical, Dental, Vision Insurance ● nDORFins program designed to promote a healthy and active lifestyle! ● 401K (and yes we match!) ● Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance ● Amazing discounts, 50% OFF all dining/retail wine ● Free Family Meal ● Tickets to available shows And more! Overview of Responsibilities ● Manage day to day restaurant and/or floor operations, and provide on-the-floor support to staff for duration of a service shift including but not limited to assigning server sections, overseeing side work, observing steps of service, and maintaining overall cleanliness/tidiness of the restaurant ● Participate in interviewing, hiring, coaching/counseling, and separation process of hourly employees ● Ensure restaurant and venue are fully prepared and organized for daily execution of the operation ● Manage staffing and operations of all revenue centers including venue, bar, support staff, service, private events, as applicable based on designated area of focus ● Prepare scheduling on a weekly basis ● Ensure maintenance of property by examining areas daily for cleanliness and maintenance needs and directed to appropriate employees to handle ● Resolve guest concerns and complaints with exemplary level of hospitality ● Perform all cash handling procedures: opening, mid-day safe counts, cash pay-outs and nightly cash drops, as needed ● Check in with guests in bar and restaurant area during shift to ensure guest satisfaction and identify any opportunities ● Assist with staff trainings both in daily pre-shifts and monthly FOH staff service meetings ● Maintain pars of all printed promotional materials, comment cards, or other check presenter inserts ● Maintain & update contact lists, VIP, and public event guest lists ● Demonstrate an ability to lead and motivate others, and achieve results. Empowered to make day-to-day decisions confidently both with guests, service teams and other departmental management ● Demonstrate excellent interpersonal and communication skills with service teams and management ● Other duties, initiatives, and tasks as per business need Minimum Qualifications ● Minimum 3 years experience in a multi-faced, high volume restaurant, venue, and/or equivalent relevant experience ● Exceptional hospitality skills ● Proven leadership skills and commitment to operational excellence ● Strong analytical and data skills ● Ability to successfully multi-task, delegate, and manage several tasks at once in fast paced environment ● Exceptional communication and interpersonal skills both written and verbal ● Functional knowledge of health department and related regulations ● Ability to perform physical requirements of position including standing and walking for extended periods of time, bending, pulling, pushing, lifting and carrying up to 50 lbs. ● Able and willing to work flexible schedule including days, nights, weekends, and holidays About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job Description Position & Client Overview: One of the largest laboratory organizations in the world seeks a cytotechnologist to test in their busy hospital anatomic pathology laboratory on the day shift. Salary Range: 60,000-120,000 This reference laboratory invests in the success of their employees. They offer comprehensive medical, dental, and vision coverage plans, a 401(k) Plan with company match, flexible spending accounts, and additional perks like paid vacation and holidays. Boston offers a unique blend of historical richness, cultural vibrancy, and practical advantages. Here’s why it’s wonderful: • Historical Gems: Cobblestone streets, the Freedom Trail, and iconic landmarks like the Old North Church immerse you in American history., • Cultural Abundance: With 58 museums, architectural marvels, and nearby attractions like Salem, Boston caters to art enthusiasts and curious minds., • Green Spaces: From the serene Boston Common to the lush Arnold Arboretum, nature provides respite from urban life., • Education Hub: Top universities like Harvard and MIT foster intellectual curiosity., • Thriving Economy: Diverse job opportunities abound in sectors like tech, finance, and healthcare., • Foodie Paradise: Lobster rolls, clam chowder, and cannoli—Boston’s culinary scene delights., • Sports Passion: Fenway Park and spirited rivalries make sports a way of life., • Efficient Transit: The “T” connects neighborhoods, making car-free living feasible., • Seasonal Beauty: Embrace snowy winters and vibrant springs. Boston truly has it all! Job Summary: Analyze fluid and tissue specimens for microscopic cellular abnormalities. Work closely with pathologists and independently. Skill Requirements: • Calibrate, operate, troubleshoot and maintain the equipment, • Dexterity and good hand-eye coordination are required to collect and prepare specimens, • Critical thinking skills to recognize problems and develop solutions or alternative approaches, • Lab safety and infection prevention is of paramount importance, • Handle pressure responsibility, often performing highly detailed microscopic work for long periods of time Responsibilities may include but not limited to: • Examine cell samples to detect abnormalities in the color, shape, or size of cellular components and patterns, • Prepare and analyze samples, such as Papanicolaou (PAP) smear body fluids and fine needle aspirations (FNAs), to detect abnormal conditions, • Provide patient clinical data or microscopic findings to assist pathologists in the preparation of pathology reports, • Assist pathologists or other physicians to collect cell samples such as by fine needle aspiration (FNA) biopsies, • Submit slides with abnormal cell structures to pathologists for further examination Education, Certification, & Experience: • Bachelor's degree in cytotechnology, • CT(ASCP) certification HealthCare Connections, Inc. is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, sex, age, religion, national origin, disability, pregnancy, protected veteran status, sexual orientation, gender identity, genetic information or other protected status pursuant to law. #IND

Job Description Position Title: Executive Chef Delta Sky Lounge BOS Pay Grade: 14 Reports To: Salary: $95,000-$98,000 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description NEW RESTAURANT OPENING!! Boston is one of the most beautiful and important cities in the country – rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally set our sights on coming here in fall, 2026. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago – the character, community and creativity. At 15 Necco Street (Platinum LEED-certified – a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Reporting to the General Manager we're looking for an Executive Chef to join our team and help us open our third US restaurant. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. As a Hawksmoor Executive Chef, you are the culinary leader of the restaurant and accountable for the performance, culture, and standards of the kitchen department. You drive operational excellence while safeguarding the quality, integrity, and provenance of our food. As well as managing the day-to-day kitchen operations, developing your team, and maintaining Hawksmoor food quality and standards; you collaborate closely with the General Manager and fellow department heads to ensure the restaurant operates seamlessly for the common goal of exceptional services. Hawksmoor is proud to be an inclusive workplace that welcomes everyone and lives by its values. Responsibilities include but are not limited to: REQUIREMENTS of the role Guest Experience * Lead all sections of the kitchen to the highest standard, including grill, with confidence and authority. * Demonstrate advanced technical skill and creativity, developing dishes aligned with brand identity and seasonality. * Maintain full knowledge of product provenance and supplier partnerships; ensure only the highest quality ingredients are received and used. * Train and empower the Executive Sous Chef and Sous Chefs to manage sections and standards consistently. * Maintain accountability for current CSI scores, identifying opportunities and implementing improvements within the kitchen. * Ensure all recipes are executed precisely and consistently, upholding Hawksmoor’s uncompromising standards. Team Engagement & Culture * Embody Hawksmoor values with professionalism, positivity, and integrity. * Develop future leaders by mentoring Executive Sous Chef and Sous Chefs and preparing successors. * Oversee recruitment, headcount planning, and structured onboarding. * Conduct consistent, high quality performance reviews, development planning, and regular check-ins with the team. * Create opportunities for progression and cross-site development within the team. * Deliver clear, calm leadership during service, fostering focus and emotional intelligence under pressure. * Champion the team in service, across the wider restaurant, and on Blink. * Ensure structured pre-shift briefings, ongoing training, and effective communication. * Take accountability for team welfare, engagement, and the delivery of high-quality family meals. Health & Safety * Ensure full compliance with allergy protocols, food safety standards, fire procedures, and cleanliness policies. * Complete all required training and consistently uphold hygiene standards. * Manage Ecosure audits confidently, driving high scores and actioning follow ups. * Maintain equipment inventory and ensure the kitchen is always fully operational. * Work directly with Health Inspectors during inspections. Operational Standards * Oversee kitchen schedules to ensure optimal staffing levels aligned with business needs. * Implement and maintain effective kitchen systems and training programs. * Deliver financial performance in line with company budgets while identifying efficiencies. * Monitor stock levels across food, dry goods, and non-consumables to maintain par levels and minimize waste. * Partner with the General Manager to manage margins, troubleshoot challenges, and protect profitability. * Submit accurate end month stock reports, investigating discrepancies and driving improvements. * Support sales initiatives and maximize covers through operational readiness and collaboration. * Enforce absence and lateness policies consistently and fairly. Purpose & DEIB * Champion Diversity, Equity, Inclusion, and Belonging within the kitchen. * Foster an environment, addressing inappropriate behaviors or discrimination proactively. * Recruit and retain a diverse, high-performing kitchen team. * Be knowledgeable about Hawksmoor’s charity partners. * Support sustainability initiatives, waste reduction, recycling programs, and energy efficiency. * Demonstrate a deep understanding of ingredient provenance and responsible sourcing. * Inspire pride within the team regarding quality, sustainability achievements, and partnerships. * Understand ingredient sourcing and the significance of Hawksmoor being a B Corporation. * Continuously identify opportunities to reduce food waste and improve environmental impact. We use eVerify to confirm U.S. Employment eligibility.

Job Description America’s Test Kitchen is seeking a Culinary Producer & Food Stylist to join our Imagery Team. This role bridges culinary production and food styling on all photography projects, occasional support for social video. This position plays a critical role in ensuring culinary accuracy, visual excellence, and brand integrity across all imagery created for our customers. We are a fast-moving, high-demand team responsible for visually engaging food assets that power ATK’s cookbooks, magazines, app, site, and social platforms. With that pace comes the need for flexibility, strong organization, and an enthusiastic, collaborative approach. This is an exciting time to join ATK as we refresh and evolve our brand imagery across all customer touchpoints. Responsibilities Culinary Production (Core Focus) • Manage culinary production for photography and select social video shoots, ensuring recipes are executed with precision and aligned with ATK’s editorial and visual standards, • Lead pre-production planning for shoots, including:, • Developing prep lists to execute shot lists in collaboration with producers, photographers, and editors, • Coordinating food support needs, ordering and receiving ingredients, and managing kitchen equipment, • Execute and oversee food preparation during shoots, maintaining efficiency, accuracy, and consistency under tight timelines, • Depending on project scale, collaborate closely with a larger team of culinary producers and stakeholders, or independently own the full end-to-end execution of a shoot, including prep, ingredient ordering, cooking, and food styling on set., • Anticipate and problem-solve production challenges in a fast-paced, deadline-driven environment, • Support post-production as needed through content review to ensure culinary accuracy and brand integrity, • Style food for photography across a range of projects, including cookbooks, magazines, marketing campaigns, and digital platforms, • Collaborate with photographers, designers, and creative partners to achieve compelling, on-brand visuals, • Apply a strong understanding of how food translates on camera, adjusting techniques to deliver work that meets high industry standards and reflects a modern and visually clear aesthetic.What You Bring to the Team, • Self-starter with strong organizational skills, attention to detail, and a proactive, solutions-oriented mindset, • Ability to juggle multiple cooking and production tasks in a dynamic environment where priorities can shift quickly, • Deep comfort with both savory and sweet cooking techniques and a strong understanding of culinary fundamentals, • Fastidious attention to detail in following and executing recipes accurately, • Experience styling food for photography, with an understanding of visual storytelling through food, • Strong interpersonal skills and the ability to collaborate effectively across teams, • Ability to work cooperatively in a group-oriented environment where decisions are often made collectivelyEducation and Experience, • Degree from an accredited culinary arts program or equivalent experience in recipe development or food media preferred, • Minimum of 3-5 years of professional cooking experience with demonstrated ability to precisely follow directions, • Prior culinary production experience strongly preferred Salary Range: $70,000-$75,000 The range provided is based on what we reasonably expect to pay for this job as of the time of posting. The actual salary offered will be determined based on multiple factors, including but not limited to the candidate’s relevant experience, job-related knowledge, skills, geographical location, and other job-related factors permitted by law. About America’s Test Kitchen: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), award-winning magazine (Cook’s Illustrated) and limited-edition newsstand issues, cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at . Why America’s Test Kitchen: We're passionate about cooking, and about creating the best place to work. We're small enough for your ideas to make a big impact, and large enough to offer you opportunities to grow professionally at any stage of your career. We want you to take risks and make mistakes — that's how innovation happens in our test kitchen, in our offices, and in life. We at America’s Test Kitchen believe food media can be a powerful force for social change. We are passionate about building an inclusive workforce that represents many different cultures, backgrounds, abilities, identities, and perspectives. We welcome your application.

Job Description Position Title: Culinary Intern Position Reports to: Executive Sous Chef Employee Categories: Full Time Seasonal FLSA Category: Non -Exempt; Hourly Compensation: $18-$22/hr. The Culinary Intern is a hands on, learning focused position designed for individuals pursuing a career in the culinary profession. This role is primarily based in the Pool Kitchen, a high volume, fast paced environment that emphasizes execution, consistency, and member facing service. In addition to the Pool Café, the intern will rotate through other culinary outlets to gain exposure to multiple styles of service, techniques, and operational standards across the Club. This position is responsible for Compensation range $18-22/hr. Primary Responsibilities included by not limited to • Prepare and cook menu items according to standardized recipes, plating guides, and portion controls., • Work assigned stations efficiently during service while maintaining accuracy and consistency., • Keep both the kitchen and service areas organized, clean, and compliant with all sanitation and safety regulations., • Label, date, and rotate all products using FIFO standards to minimize waste., • Support daily prep lists and contribute to cross utilization of ingredients across menus., • Monitor food levels and ensure items remain fresh and appealing during meal periods., • Communicate with supervisors regarding menu ideas, inventory needs, or equipment issues., • Maintain a professional and positive attitude when interacting with all departments., • Adhere to TCC policies and procedures., • High school diploma or equivalent., • Demonstrate the ability to prepare, cook and taste food items to ensure quality and consistency., • Display proficient knife skills and understanding of basic culinary arts., • Standard shift schedules are 10:00 A.M. – 8:00 P.M., • Be flexible and available to work a variety of shifts, including days, nights, weekends, holidays, and special events., • Demonstrate understanding of how to operate common kitchen equipment, including but not limited to mixers, combi ovens, steamers, robot coups, and fryers., • Partial uniform provided: Chef Jacket, Chef Hat and Chef Pants, • Stand for 8-10 hours., • Must be able to kneel, bend over and stand up many times during a shift., • Must be able to lift up to 50 lbs. The Country Club is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We encourage applicants of all backgrounds to apply and will consider qualified candidates without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, age, veteran status, or any other legally protected status.

Job Description Restaurant Kitchen Manager Location: Waltham, MA Compensation: $20 - $35 per hour, based on experience Are you an experienced culinary professional looking to lead a dynamic, multi-concept kitchen? We are currently seeking a dedicated Kitchen Manager for a highly popular, innovative dining venue in Waltham, MA. If you have a proven track record of optimizing back-of-house (BOH) operations and developing strong culinary teams, this is your opportunity to step into a leadership role that directly impacts operational success and guest satisfaction. What You Will Do As the Kitchen Manager, you will provide the solution to daily operational challenges, working closely with the General Manager to ensure seamless service. Your key responsibilities will include: • Overseeing BOH Operations: Direct daily kitchen activities, ensuring strict adherence to recipe specifications and quality standards., • Managing Inventory and Costs: Control food costs through precise online purchasing, vendor management, and routine inventory tracking., • Executing Food Safety Protocols: Maintain impeccable sanitation standards and rigorously uphold the facility's HACCP Plan., • Developing Culinary Talent: Train, align, and mentor team members on menu builds, cooking techniques, and operational excellence., • Optimizing Service Flow: Improve kitchen efficiency to reduce ticket times while maintaining consistent, high-quality output. What You Bring to the Table We rely on seasoned professionals to drive culinary excellence. To qualify for this position, you need: • Proven experience in restaurant kitchen management or a similar BOH leadership role., • A comprehensive understanding of commercial kitchen operations and modern cooking techniques., • Deep familiarity with local food safety regulations and HACCP compliance., • Strong administrative skills, including the ability to interpret financial reports and utilize Google Workspace and Microsoft Office., • Excellent interpersonal communication, multitasking, and team leadership abilities. What We Offer When you bring your expertise to our kitchen, we invest in your long-term success. You will receive: • A highly competitive hourly wage of $20 to $35., • Clear pathways for career advancement and ongoing professional development., • A supportive, collaborative, and highly energized workplace culture. Ready to advance your culinary management career? Send your resume to Brian Blum to apply for this confidential leadership role.

Job Description NEW RESTAURANT OPENING!! Boston is one of the most beautiful and important cities in the country – rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally set our sights on coming here in fall, 2026. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago – the character, community and creativity. At 15 Necco Street (Platinum LEED-certified – a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Reporting to the General Manager we're looking for a Bar Manager to join our team and help us open our third US restaurant. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. As a Hawksmoor Bar Manager, you are key to the successful operation of the bar. You are responsible for consistently maintaining Hawksmoor’s service quality and standards while leading and supporting the bar team to deliver exceptional guest experiences. Working closely with the wider management team, you help ensure smooth daily operations and foster a collaborative, high-performing environment. You lead by example on the floor, creating a culture of professionalism, teamwork, and genuine hospitality. We are proud to be a workplace that welcomes everyone and stays true to our values, and you play an important role in upholding and championing this culture within the team. Responsibilities include but are not limited to the following: Guest Experience * Expertly prepare all drinks on the Hawksmoor menu and regularly test the team to ensure consistency and quality. * Ensure efficient round building so drinks are prepared and served at their best. * Maintain expert knowledge of the drinks menu, including cocktails, whisky, and wine, and confidently make recommendations to guests. * Maintain a strong knowledge of the food menu and support guests with thoughtful pairings and recommendations. * Maintain and oversee the aesthetics and organization of the back bar and bar top at all times. * Ensure the steps of service are consistently followed by the entire bar team. * Work the floor and support service across the restaurant when needed, floating between the bar and dining room. * Encourage and develop ideas from the team for menu changes, seasonal drinks, and bar events. * Confidently handle guest concerns or complaints and coach managers and team members on effective resolution. Team Engagement & Culture * Embody and champion the Hawksmoor values with a proactive, positive attitude—working hard while being supportive and respectful to others. * Take ownership of personal development by continuously learning, seeking feedback, and striving to improve. * Lead consistent and inspiring bar team briefings that connect the bar with the wider restaurant operation. * Ensure end of night shift reports are completed thoroughly, including clear feedback on team performance and service, and communicate effectively with the management team. * Provide ongoing feedback across all areas of the restaurant and encourage cross-training and development in bar knowledge. * Lead recruitment for the bar team, ensuring high standards, best practice hiring, and effective probation and development management. Health & Safety * Adhere to all allergy awareness, cleanliness, and food safety procedures. * Complete all required training and consistently uphold hygiene standards. * Follow opening and closing procedures and confidently guide others in maintaining these standards. Operational Standards * Manage the bar schedule to meet labor targets. * Oversee bar comps and promotions while monitoring their impact on the department budget. * Manage all stock-taking processes and reporting. * Be accountable for GP variance and waste management. * Recognize how operational errors can impact both guest experience and overall business performance. * Ensure all drink specifications, recipes, and batch preparations are followed accurately and kept up to date. * Actively identify opportunities to reduce waste and improve operational efficiency. Purpose & DEIB * Use inclusive and respectful language while treating all guests and team members with empathy. * Actively recruit and build teams with diversity and inclusivity in mind. * Be knowledgeable about the company’s charity partnerships and sustainability goals and actively support these initiatives. * Understand ingredient sourcing and the significance of operating as a B Corporation, including the commitment to responsible and sustainable practices. We use eVerify to confirm U.S. Employment eligibility.

Job Description Salary: $80,000 - $90,000/year. CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary As an Executive Chef for an education account in Braintree, MA, you will lead all culinary operations that support a dynamic school dining program. This role focuses on delivering nutritious, appealing meals for students and staff while fostering a positive dining experience within an educational environment. You will manage and mentor a team of culinary associates, ensuring daily operations run efficiently and align with the goals of the school community. You will oversee menu execution, food quality, and presentation while maintaining strict adherence to food safety, sanitation, and nutrition standards required in education settings. In partnership with site leadership, you will help create menus that are student-focused, balanced, and compliant with applicable school nutrition guidelines. Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • Prior culinary experience in an education setting preferred, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch food service company Apply to CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Certain positions may require Florida Level 2 background screening. Details: Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Req ID: 1514494 CulinArt Sector HILARIA KWAKUMEY [[req_classification]]

Job Description America’s Test Kitchen (ATK), a pioneering food media brand that reaches millions of fans each month via TV, video, digital, print, social, podcasts, and more, is seeking an Assistant Editor, Reviews to help cement ATK’s position as the leading source of trusted reviews of kitchen equipment and ingredients. Our mission is to empower home cooks by providing them with practical information about the products they need and use most. We’re seeking a talented Assistant Editor to join our team of product testers and service journalists. The Assistant Editor, ATK Reviews will focus on creating new and updated equipment and ingredient reviews. This person will be responsible for hands-on testing, conducting research, and writing or revising reviews. The ideal candidate is meticulous and adheres to high standards of editorial integrity, and also efficient and pragmatic. To be successful in this role, candidates should be comfortable working in both a professional kitchen and a newsroom. Responsibilities: • Writing new and updated product reviews that demonstrate curiosity, objectivity, and scientific and journalistic rigor, • Devising, conducting, and analyzing side-by-side tests of equipment and ingredients in our Reviews Lab and kitchens, • Contacting industry experts and doing in-depth scientific research to explain the hows and why of equipment performance, • Maintaining accurate testing logs that document your testing results and ensure repeatability of tests over time, • Collaborating closely with other members of the team—participating in taste tests, assisting with equipment testings, and talking through each other’s findings and discoveries, • Writing or editing experience at a media company, • Excellent reporting and writing skills with the ability to distill complex technical information into clear, compelling copy, • Experience in a testing, research, and process-oriented environment, • Exceptional organizational skills and the ability to carefully, precisely conduct tests, • Strong knowledge of food with a deep passion for cooking; a formal culinary background is preferred but not required, • Imaginative and strategic thinking and an eagerness to contribute original ideas and solutions, • Enthusiasm for collaboration and a commitment to upholding the highest editorial standards Salary Range: $ 56,000 - $ 60,000 The range provided is based on what we reasonably expect to pay for this job as of the time of posting. The actual salary offered will be determined based on multiple factors, including but not limited to the candidate’s relevant experience, job-related knowledge, skills, geographical location, and other job-related factors permitted by law. About America’s Test Kitchen: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), award-winning magazine (Cook’s Illustrated) and limited-edition newsstand issues, cookbooks, podcasts, FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at . Why America’s Test Kitchen: We're passionate about cooking, and about creating the best place to work. We're small enough for your ideas to make a big impact, and large enough to offer you opportunities to grow professionally at any stage of your career. We want you to take risks and make mistakes — that's how innovation happens in our test kitchen, in our offices, and in life. We at America’s Test Kitchen believe food media can be a powerful force for social change. We are passionate about building an inclusive workforce that represents many different cultures, backgrounds, abilities, identities, and perspectives. We welcome your application.

Job Description At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need Team Members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We are a rapidly growing restaurant company dedicated to providing wholesome, Mediterranean-inspired cuisine that delights our guests and nourishes communities. With a commitment to quality ingredients, culinary innovation, and exceptional guest experiences, we are expanding our footprint across the country. We foster a culture built on five core values: · Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others · Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious · Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt · Passion for Positivity: We greet each day with warmth and possibility · Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose The Role: Our Team Leaders (“TL”) play a key role in bringing our mission, values, and competencies to life for guests and team members in our restaurants. TLs support performance success in partnership with our Assistant General Managers and General Managers by leading the team daily, promoting a positive work environment, and delivering on our commitments to our guests. TLs work collaboratively with teams by delegating routines and important tasks, ensuring standards are executed, and support the training and development of other Team Members. This job description is not intended to be a comprehensive list of all the duties and responsibilities of the position, and such duties and responsibilities may change without notice. Qualifications: · Work closely with Managers and Team Members to bring the spirit of hospitality to our guests and create quality food · Coach, develop, and support the cross training of Team Members as our business continues to grow · Support the overall restaurant experience and execute key duties including but not limited to opening and closing the restaurant, placing food orders, conducting inventory, and cash handling as needed · Support food safety initiatives and ensure that other Team Members follow proper food safety practices and cleanliness standards · Model sound decision making and help resolve issues that may arise · Support deployment practices on your scheduled shift to ensure heightened levels of service interactions with guests, as well as prompt presentation of food orders What We Bring to the Table (Benefits): We’ve got you covered. Here are just some of the benefits available to CAVA Team Members: · Early Wage Access* · Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* · 401k enrollment with CAVA contribution* · Paid sick leave, parental leave, and community service leave* · FREE CAVA Meal for every shift worked *indicates eligible qualifying positions Physical Requirements: · May stand for long periods of time and lift up to 50 pounds · Must be able to bend and reach overhead often · Must possess dexterity to handle tongs, pots/pans, and other equipment · Must be comfortable working in temperatures ranging from hot to cold · Must be comfortable working near open flames · May be required to work in tight spaces · Must maintain near constant communication with multiple people · Close vision, distance vision, and peripheral vision is required · Must be able to sit, squat, and kneel occasionally · Must be able to work in a constant state of alertness and safe manner · May be required to occasionally work in outdoor weather conditions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law.

Job Description NEW RESTAURANT OPENING!! Boston is one of the most beautiful and important cities in the country – rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally set our sights on coming here in fall, 2026. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago – the character, community and creativity. At 15 Necco Street (Platinum LEED-certified – a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Reporting to the National Sales Director, we're looking for a Sales & Events Manager to join our team and help us open our third US restaurant. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. Description The Sales and Events Manager will be responsible for the full events presentation, packages and execution of all the private functions and private dining sales at Hawksmoor Boston. GENERAL DESCRIPTION & REQUIREMENTS Operations: • Creating and being responsible for the pre-opening sales program, launch activity and after launch momentum needed to ensure a successful launch with fully booked private dining rooms and restaurant at launch and for months/years to come, • Promoting Hawksmoor Boston to the discerning diners of Boston and beyond, e.g. producing a Hawksmoor Private Dining sales pack which will work as a specific communications tool for all types of booker – from the concierge to the personal assistant and core business events booker, • Producing all sales and event point of sale material/paper collateral, emails, PDFs, website section, sales content for social media and information for the key listings guides and b2b memberships, • Liaising with all sales and marketing communities, memberships, associations and listings guides, as well as people - pas, concierge and event’s organizers to ensure they all have the relevant information and are incentivized to book, • Ensuring all digital tools, ecommerce systems, reservations systems, online booking systems, database, CRM systems and software are best in business and within budget (e.g. Resy or Open Table, Venga or another Liaising and communicating with all key Hawksmoor personnel –general manager, marketing manager, bar manager, reception personnel, chefs etc. to ensure calm and considered relationships at all times, • Carrying out regular planned showcases, tastings, commercial events and private dining experiences with local businesses and key bookers, • ‘Mapping out’ the local area, talking to the top personnel in all industries – banks, tech, media, retail, industry etc., • Creating and owning the sales database, • Ensuring customized communications are sent our regularly to these audiences, • Ensuring all sales material is best of class, from the business card to the invitation letter., • Producing and successfully managing the Boston Sales Plan, • Embedding the Hawksmoor Boston Steak House brand and ethics into the Boston dining scene, with the ambition to establish this new steak house as a respected long-term cornerstone of Boston culture., • Identifying and owning the private diner through bespoke messages to different audiences, for example: local business corporates, Boston domestic and international tourists, media/ agencies, families, private dining room bookers. Qualifications and Skills Experience: Proven experience in event planning, hospitality, and sales. Communication: Excellent negotiation and customer service skills. Organization: Strong attention to detail and ability to manage multiple projects simultaneously. Technical Skills: Proficiency in CRM systems, Microsoft Office Suite, and venue booking software. *This role requires working some evenings, weekends, and holidays to oversee events. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").