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Job Description Description As a Food Service District Manager, you will oversee and manage the food service operations across multiple correctional facilities within a designated district or region. Your role is pivotal in ensuring consistent delivery of high-quality, safe, and nutritious meals while adhering to regulatory requirements and operational standards. you play a crucial role in ensuring the efficient and effective management of food service operations across multiple correctional facilities. Your leadership, strategic oversight, and commitment to quality and compliance contribute to the overall success and operational excellence within the district. This is a Full time, weekends, and holidays as needed. Requirements Essential Duties and Responsibilities: Remote; Full Time, weekends and holidays as needed • Assist the Food Service Directors in the day-to-day operation of kitchen facilities by traveling to kitchens and working with their food service directors in the daily operation of the kitchen., • Opening new accounts by joining the opening team and working at new openings to direct and train new Food Service Directors and employees., • Coordinate with Traveling Managers in coverage of vacancies, PTO coverage and new openings., • Coordinate with Accounting team with weekly transmittal of reports from the kitchens., • Coordinate with the Human Resources team with required documentation for new hires, terminations, and disciplinary reports., • Supervise and coordinate food service operations in multiple correctional facilities within the district., • Ensure adherence to standardized procedures, policies, and regulatory guidelines across all facilities., • Monitor food production processes to maintain quality, portion control, and consistency., • Ensure compliance with health, safety, and sanitation regulations, including regular inspections and audits., • Develop and manage budgets for food costs, labor, and supplies within the district., • Implement cost-saving measures while maintaining high standards of food service., • Train, and mentor facility food service managers and staff., • Conduct performance evaluations, provide feedback, and facilitate training programs to enhance skills and knowledge., • Manage relationships with food vendors and suppliers to ensure quality, cost-effective purchasing, and timely delivery., • Negotiate contracts and agreements to optimize procurement processes., • Maintain accurate records and documentation related to food inventory, production, expenditures, and compliance., • Prepare reports and present operational performance metrics to senior management., • Foster positive relationships with correctional facility management, and Skillet Kitchen staff., • Address concerns, resolve issues, and ensure satisfaction with food service operations., • Other duties as assigned Required Job Skills: • Bachelor’s degree in culinary arts, food service management, business administration, or a related field or equivalent experience., • Significant experience in food service management, with demonstrated leadership in a multi-facility or district-level role., • Knowledge of nutrition, dietary guidelines, and food safety regulations (e.g., ServSafe certification)., • Strong organizational, analytical, and problem-solving skills., • Excellent communication and interpersonal abilities, with the ability to collaborate effectively with diverse teams., • Flexible hours may be required to oversee operations and respond to operational needs., • Work environment includes travel between correctional facilities within the designated district., • Ability to work under pressure and manage multiple priorities in a secure and regulated environment. Benefits: • Paid weekly, • Vehicle Allowance, • Cell Phone Allowance, • Fuel Card, • Paid Time Off (PTO), • Full-time benefits (medical/dental/vision) after 60 days, • Holiday Pay, • Paid Bereavement Leave, • Pregnancy and Bonding Leave, • 401k match (after 6 months), • Uniform Tops provided, • Tuition Reimbursement, • Employee Referral Program, • Free $50,000 Term Life Insurance policy, • Internal promotions and advancements

Job Description • We are hiring immediately for full time WAREHOUSE ORDER BUILDER positions., • Location: Canteen - 700 24th Avenue Southeast, Minneapolis, MN 55414. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, 5:00 am - 1:30 pm. Further details upon interview., • Requirement: Previous warehouse experience preferred. About Canteen: Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come for the job, stay for the career. We are Canteen. Job Summary Click HERE to see a day in the life of a Canteen Order Builder! You pull, pick and stack. But when you are an Order Builder with Canteen, you are more than that. When our guests are hungry, you provide the things they crave. You make people happy. Come join a hardworking team that is dedicated to the communities we serve. Cash in on growth! You’re a team player and we recognize that. When your team makes more, you will too. On workdays, you can expect to: • Pick fast & pick easy – our smart technology knows exactly how much you need to grab so you will too., • Trash what’s damaged – if it’s popped, beaten, or uneatable, you’ll be the one to toss it., • Skip the gym – you’ll be regularly lifting up to 50 lbs. per day. Dreams of being a manager? As an Order Builder with Canteen, we give you breathing room and space to grow. With us, you’ll gain the skills needed for entry-level management. We want to see you soar. Why work for Canteen? Because you matter to us. At Canteen, we lead our industry by ensuring that wellness, quality and service are our top priorities when working with our trusted clients. But we can’t do this without a hardworking team that supports the same values. We want to encourage an inclusive culture throughout our company where everyone feels like they belong, and we’d love for you to be a part of it. Associates at Canteen are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs). Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Req ID:1498139 Canteen

Job DescriptionEmbark on a rewarding journey as a Licensed Practical Nurse in Long-Term Care, delivering compassionate, expert care to our aging population in Robbinsdale, Minnesota. This role places you at the heart of a dedicated team where every assessment, every smile, and every moment of reassurance matters. You’ll be integral to creating comfortable, dignified days for residents who rely on steady hands, thoughtful routines, and a nurturing presence. Beyond the immediate work, you’ll discover how this specialty opens doors to lifelong learning, leadership opportunities, and the chance to positively influence the quality of life for seniors. Minnesota’s beauty is undeniable, and in Robbinsdale you’re just minutes from pristine lakes and expansive parks where you can unwind after meaningful shifts. The North Star State rewards your commitment with a rich mix of cultural experiences, vibrant communities, and easy access to the Twin Cities’ offerings. Working in Robbinsdale, Minnesota blends practical benefits with a supportive, patient-centered environment. Robbinsdale offers a welcoming community atmosphere, excellent access to premier medical networks, and proximity to Minneapolis–Saint Paul’s museums, theaters, sporting events, and culinary scenes. The locality provides convenient housing options, streamlined commutes, and a high standard of living that supports a balanced professional and personal life. For those drawn to travel, this assignment also opens the door to placements across the United States, delivering variety in care settings while preserving the stability of a guaranteed schedule and comprehensive support. In this Long-Term Care setting, your primary responsibilities will center on delivering high-quality, person-centered care under the LPN scope of practice. You will monitor patient conditions, administer medications within your licensure, assist with activities of daily living, and support residents’ nutrition, hygiene, and mobility needs. You’ll partner closely with RNs, physicians, and an interdisciplinary team to develop and implement individualized care plans, track changes, document outcomes, and advocate for residents’ safety and comfort. Your keen eye for subtle shifts in health status will help prevent complications, reduce hospitalizations, and promote stable routines that residents and families rely on. There is ample room for professional growth within the LTC specialty—from refining wound-care techniques and palliative care principles to expanding leadership capabilities, precepting new staff, and contributing to quality improvement initiatives. The role provides ongoing opportunities to deepen geriatric pharmacology knowledge, enhance geriatric assessment skills, and participate in care transitions and continuity planning that matter every day. Compensation and benefits are designed to recognize your expertise and your life outside the clinical setting. This assignment offers a competitive weekly pay range of 1,358 to 1,485, with guaranteed 40 hours per week to provide financial stability and predictability. You’ll have access to a sign-on or retention bonus, depending on the assignment specifics, as well as robust housing assistance to ease relocation or temporary living costs during the contract. The program supports contract extensions, making it possible to continue your impact beyond the initial weeks if you choose and if staffing needs align. You’ll also benefit from a dedicated, 24/7 support team while you travel with the company, ensuring you have immediate assistance for scheduling, housing, and on-the-ground needs wherever your assignments take you. The combination of competitive pay, structured housing support, and the possibility of extensions creates a sustainable pathway to advance your skills, experiences, and career trajectory in long-term care. Our company values a culture that empowers staff to grow. We are committed to fostering a supportive, inclusive work environment where your clinical judgment is respected, your professional development is prioritized, and your career aspirations are explored with you. Expect mentorship, ongoing education opportunities, and a transparent path to expanded responsibilities as you gain experience in diverse LTC settings. The organization emphasizes teamwork, compassionate patient care, and the importance of balancing excellence with well-being. Your contributions are recognized, your voice matters, and your professional growth is actively facilitated through structured training, performance feedback, and opportunities to take on greater leadership roles within the team. If you’re excited to apply, this is your moment to join a company that values your dedication and invests in your development. Begin February 9, 2026, with a flexible assignment duration of several weeks and the potential for extension based on mutual fit and organizational need. You’ll be joining a supportive network that stands beside you—from clinical teammates to travel coordinators—available around the clock to ensure smooth travel, comfortable housing, and steady, meaningful work. Ready to make a tangible impact on residents’ daily lives, while advancing your LTC expertise and enjoying new, diverse experiences across the United States? Apply now and help shape the future of compassionate geriatric care. Note: The hours and pay rates listed are estimates and may vary. Final compensation packages and guaranteed hours will be confirmed during the hiring process. Privacy & Consent By applying, you agree to TLC Healthforce's Privacy Policy and consent to receive job-related text messages; message/data rates may apply. Reply STOP to opt out. About TLC Nursing TLC Healthforce is a nationwide travel healthcare staffing agency pairing Nursing and Allied Health professionals with high-quality travel and local contracts across the U.S. ShiftShield™ – Traveler Protection ShiftShield™ protects travelers from preventable facility-driven cancellations and ensures fair compensation for schedule disruptions. Why Travelers Choose TLC • Competitive weekly pay, • Fast credentialing, • 24/7 recruiter & clinical support EEO Statement TLC Healthforce is an Equal Opportunity Employer. Powered by JazzHR zXEMzIS4K1

Job Description Schedule: Part Time | 20 hours | Includes every other weekend At Vivie, we value our people and offer a competitive pay range of $15.10/hr. to $18.50/hr. (hourly non-exempt) based on qualifications, experience, and location. Our comprehensive benefits package includes health coverage, flexible scheduling, and opportunities for growth. As a Server, you’ll be at the heart of our community, providing exceptional dining service to residents while fostering meaningful connections. Whether assisting with meal selections, ensuring a clean and welcoming dining environment, or simply offering a warm smile, you’ll play a key role in helping residents enjoy each mealtime with dignity, joy, and companionship. As a Server, you will: • Provide Exceptional Dining Service – Assist with seating, building positive relationships with residents and guests, and helping resident select their meals., • Ensure Safety and Sanitation – Set and clear tables, arrange seating, and maintain the cleanliness and conditional of all flatware and glassware. Perform dishwashing and organize clean dishes in designated areas. Maintain dining and kitchen areas through vacuuming, sweeping, mopping while adhering to safety and infection control procedures., • Communicate Effectively – Proactively communicate with residents and team member., • Strong collaboration and teamwork skills., • Ability to perform physical tasks including lifting, bending, and standing for extended periods., • Previous experience in dining services, food handling, or customer service is preferred but not required., • Ability to follow emergency protocols., • Proficient in English for effective communication with staff, clients, and visitors., • Employment Type: Hourly, non-exempt (eligible for overtime), • Department: Culinary, • Leadership Received: Supervisor of Dining Operations & Manager of Culinary Services, • Division: [Specify the department or operational division], • Travel Requirements: No, • This role does not include supervisory responsibilities

Job Description Schedule: Part Time | 11am - 7pm | Includes every other weekend At Vivie, we value our people and offer a competitive pay range of $15.10/hr. to $18.50/hr. (hourly non-exempt) based on qualifications, experience, and location. Our comprehensive benefits package includes health coverage, flexible scheduling, and opportunities for growth. As a Server, you’ll be at the heart of our community, providing exceptional dining service to residents while fostering meaningful connections. Whether assisting with meal selections, ensuring a clean and welcoming dining environment, or simply offering a warm smile, you’ll play a key role in helping residents enjoy each mealtime with dignity, joy, and companionship. As a Server, you will: • Provide Exceptional Dining Service – Assist with seating, building positive relationships with residents and guests, and helping resident select their meals., • Ensure Safety and Sanitation – Set and clear tables, arrange seating, and maintain the cleanliness and conditional of all flatware and glassware. Perform dishwashing and organize clean dishes in designated areas. Maintain dining and kitchen areas through vacuuming, sweeping, mopping while adhering to safety and infection control procedures., • Communicate Effectively – Proactively communicate with residents and team member., • Strong collaboration and teamwork skills., • Ability to perform physical tasks including lifting, bending, and standing for extended periods., • Previous experience in dining services, food handling, or customer service is preferred but not required., • Ability to follow emergency protocols., • Proficient in English for effective communication with staff, clients, and visitors., • Employment Type: Hourly, non-exempt (eligible for overtime), • Department: Culinary, • Leadership Received: Supervisor of Dining Operations & Manager of Culinary Services, • Division: [Specify the department or operational division], • Travel Requirements: No, • This role does not include supervisory responsibilities

Job Description New Year, New Career at Cassia! Ready for a fresh start? Join a team that values you and helps you grow. Cornerstone Assisted Living, a Cassia community, is hiring dedicated Culinary Assistants to join our team! If you have a heart for helping others and want to make a difference in the lives of others, this is the place for you. At Cornerstone, we value kindness, respect and teamwork. As a Culinary Assistant at Cornerstone, you will play an important role in providing a pleasant dining experience for our residents by assisting with food preparation, meal service, and kitchen cleanup. This position is ideal for someone who enjoys serving others in a team-focused environment while building meaningful relationships with residents. Position Type: Part-Time includes working every other weekend/holiday Available Shifts: • Every Other Weekend 11:00 AM - 7:30 PM & Every Other Monday 4:00 PM - 7:30 PM (Part-Time), • Every Other Weekend 4:00 PM - 7:30 PM and Every Other Tuesday & Wednesday 4:00 PM - 7:30 PM (Part-Time), • Day 7:00 am to 11:00 am (Part- Time), • Evening 4:00 pm to 7:30 pm (Part-Time)Pay: $15.50 - $18.30 / depending on experience Location: 3750 Lawndale Ln N, Plymouth MN, 55446 Culinary Assistant Responsibilities: • Provide excellent customer service to residents, staff, and families., • Work within the department to provide quality and nutritious meals and service to residents., • Assist with food preparation and serving meals to residents., • Help maintain a clean and sanitary dietary department., • Wash dishes and clean the kitchen and dining rooms., • Assist residents, employees, and guests with a broad range of dietary needs., • Perform other duties as needed.Culinary Assistant Qualifications:, • Prior restaurant or healthcare experience preferred but not required. We will train you!, • Strong communication skills to interact with residents and staff., • Excellent customer service skills., • Ability to work in a fast-paced environment., • Basic math skills.Cassia Benefits:, • Competitive Pay with experience-based raises, • Tuition Assistance & Student Loan Forgiveness (site-specific), • Generous Paid Time Off (PTO) & 403(b)/401(k) with Employer Match, • Comprehensive Health Benefits (Medical, Dental, Vision, Disability, Life Insurance) for Full-Time Employees, • Employee Assistance Program with free confidential counseling/coaching for self and family members, • Pet Insurance, • Collaborative and Inclusive Work Culture About Us: Cornerstone Assisted Living is an 84-unit assisted living and memory care senior living community located in Plymouth, MN. We are in a quiet, residential neighborhood surrounded by marshlands filled with birds and wildlife. We received the 2025 Customer Experience Award for categories such as recommend to others, overall customer experience and more. If you want to join a stable team with longevity, in a “fun and family comes first” - stress free environment, then you owe it to yourself to check us out. Cassia is a nonprofit, mission-driven senior care organization with over 200 years of experience. As a Cassia community, we are dedicated to fostering fullness of life for older adults by providing compassionate, high-quality care. Our Service Standards of Respect, Excellence, Integrity, Stewardship, Compassion, Collaboration, Unity, and Innovation are the bedrock of all that we do. We value inclusivity, collaboration, and professional growth, ensuring our employees feel supported in their careers. To learn more, visit our website: Join us and become part of a nonprofit organization that truly makes a difference! #LI-DNI Cassia is an equal employment opportunity/affirmative action & veteran friendly employer. Powered by JazzHR 7TtND3bW2N

Job Description Salary: $70,000-75,000 per year With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 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 chefs 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., • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.

Job DescriptionPosition Description: The Corporate Chef reports directly to the Culinary Director and is responsible for overseeing culinary operations across our locations. This includes ensuring the seamless execution of daily kitchen activities, driving menu innovation, maintaining financial and operational excellence, and fostering a collaborative culture among kitchen teams. The Corporate Chef will play a pivotal role in upholding the highest standards of quality, cleanliness, and professionalism while mentoring and developing staff. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.Responsibilities: Overseeing Executive Chef, Chef de cuisine and sous chefs of all outlets Coordinate chefs, cooks, and all staff to ensure the highest quality of food and service Support management and kitchen team members with daily tasks to ensure readiness for service Ensure smooth opening and consistency of product Provide kitchen teams with coverage of shifts while chefs are on vacation, sick or in the event of a call in Menu Management Ability to create, develop, train and execute menu changes Writing new menu items Create and change menu and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create and standardize menu items changes Administrative Overseeing that each restaurant is maintaining food cost, proper pars and labor Continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Set budgets and financial goals according to company expectations Oversee hiring and staffing Oversee disciplinary actions when and if needed, including and not limited to: Verbal, written and final warnings; termination Approve the requisition and purchase of necessary supplies Oversee all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Costing- periodically macro and micro costing Periodically looking at PMIX patterns and changes Training Training staff to execute new menu items Coaching and training BOH staff with proper recipes Manage training of all BOH staff members. Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold Chefs accountable for maintenance of all kitchen equipment and facilities Hold Chefs accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level New Projects Oversee the pre-opening and opening of new projects, including: Vendor setup and communication. Equipment and smallwares procurement. BOH team hiring and training. Development of station maps, prep lists, and side work sheets.About DDP Restaurant Group DDP Restaurant Group is a collection of hospitality concepts from Chef and Restaurateur Daniel del Prado, operating Martina, Rosalia, Cardamom, Colita, Dexter's, Minari, Pikok Lounge, Porzana, Flora Room, and Therese. Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule Job Advertisement: Now Hiring: Traveling Executive Chef for DDP Restaurant GroupJoin DDP Restaurant Group as a Traveling Executive Chef/Corporate Chef, leading culinary excellence across multiple concepts. In this role, you will partner with chefs, drive menu innovation, uphold consistency and quality, and support new openings and key operational needs. This position is a strong fit for a hands-on leader who thrives on variety, collaboration, and high standards.If youre driven to lead, create, and elevate, apply today! $75,000.00 - $95,000.00 Annually

Job Description Position Title: Executive Chef Salary: $80,000 to $85,000 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 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 Bon Appetit today! 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. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1497144 Bon Appetit Gina Barbish

Job Description About Company: At Homshuk and Bodega 42, we’re passionate about bringing authentic Hispanic flavors to life. Homshuk is a modern, authentic Hispanic kitchen specializing in made-from-scratch cuisine, crafted with fresh ingredients sourced from our neighboring market, Bodega42. Our mission is simple: to share the flavors of passion and tradition while delivering exceptional customer service in a warm, diverse environment that celebrates our rich culinary heritage. Right next door, Bodega 42 Fresh Market is your destination for authentic Mexican ingredients and flavors in the heart of Apple Valley, Minnesota. We proudly offer a wide selection of the freshest products, sourced directly from local farms and trusted suppliers, so you can elevate every culinary experience. Together, we create a unique connection between kitchen and market—where quality, culture, and community come together. About the Role: The Kitchen Lead plays a pivotal role in ensuring the smooth and efficient operation of the kitchen within the accommodation and food services industry. This position is responsible for overseeing daily kitchen activities, managing kitchen staff, and maintaining high standards of food quality, safety, and hygiene. The Kitchen Lead collaborates closely with chefs, suppliers, and management to optimize workflow and inventory control, ensuring timely preparation and delivery of menu items. This role requires strong leadership to motivate and train team members, fostering a positive and productive work environment. Ultimately, the Kitchen Lead ensures that guests receive exceptional dining experiences through consistent food quality and operational excellence. Minimum Qualifications: • Minimum of 2 years experience in a professional kitchen environment, including supervisory responsibilities., • Knowledge of food safety standards and kitchen sanitation practices., • Ability to work flexible hours, including weekends and holidays., • Culinary degree or certification from an accredited institution., • Experience in the accommodation and food services industry., • Proficiency in inventory management and kitchen software systems., • Leadership training or certification., • Supervise and coordinate daily kitchen operations to ensure efficient food preparation and service., • Lead, train, and mentor kitchen staff to maintain high performance and adherence to safety standards., • Monitor food quality and presentation to meet established standards and customer expectations., • Manage inventory, order supplies, and minimize waste to control costs effectively., • Ensure compliance with health and safety regulations, including sanitation and food handling protocols., • Collaborate with management to develop menus, plan special events, and implement process improvements. The Kitchen Lead utilizes strong leadership and communication skills daily to effectively manage and motivate kitchen staff, ensuring a cohesive team environment. Organizational skills are essential for coordinating kitchen workflows, managing inventory, and maintaining compliance with health and safety regulations. Culinary knowledge and attention to detail are applied to monitor food quality and presentation, guaranteeing customer satisfaction. Problem-solving skills are frequently employed to address operational challenges and implement process improvements. Additionally, proficiency with kitchen management software enhances efficiency in ordering, scheduling, and reporting tasks.

Job Description Northern Taphouse in Woodbury, MN is looking for a Kitchen Manager. Salary Range: $80k - $90k plus bonus and benefits The Kitchen Manager (KM) is responsible for all kitchen operations, including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related activities. The KM ensures that the shift is run in a smooth manner with a focus on “Quality” while attending to any unexpected problems or emergencies that may arise. The Manager is assigned a work group, Line Cooks, Prep Cooks or Dishwashers. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group. The KM oversees kitchen operations during a shift and is responsible for about 15-20 staff (line/prep/dish) within the kitchen. Our KMs build the quality and morale of our kitchen staff by selecting, scheduling, training, developing, mentoring, managing and leading a workgroup according to our First Commitment: People, Our Greatest Resource. Our KM's work on the line along with their team to ensure proper technique and execution in our scratch kitchen. Hours on the line, nights and weekends are mandatory for our KM's. The KM maintains food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Our KMs achieve these standards through daily line checks and food reviews, response to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision. Qualifications • Must have 2+ years of kitchen management experience in a full service, moderate to high volume restaurant., • Strong communication skills, • Strong leadership skills, • Proven success driving sales, keeping labor and food costs in line, and culinary talent

Job DescriptionPosition Description: The Corporate Chef reports directly to the Culinary Director and is responsible for overseeing culinary operations across our locations. This includes ensuring the seamless execution of daily kitchen activities, driving menu innovation, maintaining financial and operational excellence, and fostering a collaborative culture among kitchen teams. The Corporate Chef will play a pivotal role in upholding the highest standards of quality, cleanliness, and professionalism while mentoring and developing staff. This role will have direct oversight of Back of House (BOH) operations for the Rosalia Pizza concept, supporting chef leadership across three locations (Linden Hills, Northeast, and St. Louis Park) and ensuring consistency, training, and operational excellence within the concept. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. Concept Oversight: Rosalia Provide direct BOH oversight for three Rosalia Pizza locations Lead, support, and develop the chef teams within the Rosalia Pizza concept, ensuring alignment with company standards and culinary vision Serve as a hands-on resource for training, onboarding, and ongoing development of BOH teams within the concept Ensure consistency of product, execution, prep systems, and service readiness across all Rosalia Pizza locations Partner with the Culinary Director and Operations leadership to identify opportunities for efficiency, training enhancements, and operational improvements within the concept Support coverage, troubleshooting, and coaching as needed to maintain operational stability and performance Leadership & Operations Oversee Executive Chefs, Chefs de Cuisine, and Sous Chefs across all outlets, with direct concept-level leadership for Rosalia Pizza Coordinate chefs, cooks, and kitchen teams to ensure the highest quality of food and service Support management and kitchen team members with daily tasks to ensure readiness for service Ensure smooth openings and consistency of product across all locations Provide BOH coverage as needed when chefs are on vacation, sick, or in the event of call-ins Training Lead and support training initiatives for BOH teams, with a particular focus on Rosalia Pizza Train staff to execute new menu items and standardized recipes Coach BOH leaders on execution, communication, and performance expectations Ensure consistent training standards across locations and concepts Menu Management Ability to create, develop, train and execute menu changes when required Create and change menu and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create and standardize menu items changes Administrative Overseeing that each restaurant is maintaining food cost, proper pars and labor Continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Set budgets and financial goals according to company expectations Oversee hiring and staffing Oversee disciplinary actions when and if needed, including and not limited to: Verbal, written and final warnings; termination Approve the requisition and purchase of necessary supplies Oversee all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Costing- periodically macro and micro costing Periodically looking at PMIX patterns and changes Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold Chefs accountable for maintenance of all kitchen equipment and facilities Hold Chefs accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level New Projects Oversee the pre-opening and opening of new projects, including: Vendor setup and communication. Equipment and smallwares procurement. BOH team hiring and training. Development of station maps, prep lists, and side work sheets. About DDP Restaurant Group DDP Restaurant Group is a collection of hospitality concepts from Chef and Restaurateur Daniel del Prado, operating Martina, Rosalia, Cardamom, Colita, Dexter's, Minari, Pikok Lounge, Porzana, Flora Room, Therese, and NoMa Hi Fi. Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule Job Advertisement: Now Hiring: Traveling Executive Chef for DDP Restaurant GroupJoin DDP Restaurant Group as a Traveling Executive Chef/Corporate Chef, leading culinary excellence across multiple concepts. In this role, you will partner with chefs, drive menu innovation, uphold consistency and quality, and support new openings and key operational needs. This position is a strong fit for a hands-on leader who thrives on variety, collaboration, and high standards.If youre driven to lead, create, and elevate, apply today! $70,000.00 - $90,000.00 Annually

Job Description Position Title: [[title]] Salary: $70,000-75,000 per year Other Forms of Compensation: Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary As the Executive Chef, you will be responsible for overseeing kitchen operations at a senior living facility 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, • 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 Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1423303 Unidine DANIELLE BETZELBERGER [[req_classification]]

Job Description Salary: $75,000 - $80,000 Other Forms of Compensation: Full Benefits and Bonus Potential At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. 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 PowerPoint), Outlook, E-mail and the Internet, • ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1501574 Compass Corporate CINDY SCHOENFELD [[req_classification]]

Job Description Salary: $70,000-75,000 per year Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as the 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 CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1423307 CCL Hospitality Group DANIELLE BETZELBERGER [[req_classification]]

Job Description Salary: $90,000 - $100,000 Other Forms of Compensation: Merit Increases With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 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 chefs 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. CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1488767 CCL Hospitality Group Nicholas Henderson [[req_classification]]

Job Description Unidine is hiring immediately for full time and part time WAITER/WAITRESS positions. • Location: Amira Choice Bloomington - 5501 American Boulevard West, Minneapolis, MN 55437. Note: online applications accepted only., • Schedule: Full time and part time schedules. Hours and days may vary, including mornings and weekends. Further details upon interview., • Requirement: Previous serving experience in a senior living facility preferred., • Pay Range: $18.00 per hour to $18.50 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Takes food and beverage orders and efficiently delivers items to dining room guests. Essential Duties and Responsibilities: • Promptly and warmly greet guests in the dining room; takes food and beverages in an efficient manner, following established steps of service., • Delivers food promptly and professionally; maintains safe food handling and sanitation standards. Follows up periodically to assist with any additional needs or requests., • Demonstrates complete understanding of menu items and ingredients. Advises guests on appropriate combinations of food and drinks when requested; accommodates reasonable requests and notes preferences. As needed, demonstrates knowledge of specialized diets and allergens., • Communicates directly with back-of-the-house staff to ensure that orders are delivered correctly and special requests are accommodated., • Exhibits exceptional communications skills and demonstrates ability to get along well with others. Remains flexible and patient when communicating with guests and staff., • Collects tickets and follow proper cash-handling procedures., • Promotes a clean, safe and neat environment for guests., • Maintains a high level of sensitivity and confidentiality regarding personal or medical information that is shared., • Promptly addresses complaints or issues; relays relevant information or complaints directly to supervisor., • Ensures that the dining room is properly set up prior to and after the service period; keeps area clean and neat while meeting established sanitation standards., • Operates a variety of equipment, including fire extinguishers, telephones, iced tea/soda machines, soup wells and coffee machines., • Works with staff of other departments to perform job duties during special events and functions., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Unidine is a member of Compass Group. 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. Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1491658

Job Description Unidine is hiring immediately for part time WAITER/WAITRESS positions. • Location: Hayden Grove - 2601 Northeast Stinson Parkway, Minneapolis, MN 55418. Note: online applications accepted only., • Schedule: Part time schedule. Days may vary. Shifts include: 11:00 am - 7:30 pm, 4:00 pm - 7:30 pm, or 6:00 am - 2:00 pm. Further details upon interview., • Requirement: No experience required., • Pay Range: $17.00 per hour to $20.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Takes food and beverage orders and efficiently delivers items to dining room guests. Essential Duties and Responsibilities: • Promptly and warmly greet guests in the dining room; takes food and beverages in an efficient manner, following established steps of service., • Delivers food promptly and professionally; maintains safe food handling and sanitation standards. Follows up periodically to assist with any additional needs or requests., • Demonstrates complete understanding of menu items and ingredients. Advises guests on appropriate combinations of food and drinks when requested; accommodates reasonable requests and notes preferences. As needed, demonstrates knowledge of specialized diets and allergens., • Communicates directly with back-of-the-house staff to ensure that orders are delivered correctly and special requests are accommodated., • Exhibits exceptional communications skills and demonstrates ability to get along well with others. Remains flexible and patient when communicating with guests and staff., • Collects tickets and follow proper cash-handling procedures., • Promotes a clean, safe and neat environment for guests., • Maintains a high level of sensitivity and confidentiality regarding personal or medical information that is shared., • Promptly addresses complaints or issues; relays relevant information or complaints directly to supervisor., • Ensures that the dining room is properly set up prior to and after the service period; keeps area clean and neat while meeting established sanitation standards., • Operates a variety of equipment, including fire extinguishers, telephones, iced tea/soda machines, soup wells and coffee machines., • Works with staff of other departments to perform job duties during special events and functions., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Unidine is a member of Compass Group. 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. Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1492088

Job Description ACTIVITIES COORDINATOR Every other Saturday, 4 hour shift Flexible shifts during the week Bonus hours for driving the bus The mission of The Waters is 'To create a sense of community where everyone THRIVES' We recognize that every team member is a direct reflection of The Waters. Attracting and investing in professional, caring, and compassionate team members is essential to our mission. We want our team members to feel inspired and to THRIVE, just as our residents do. Why The Waters? • Paid holidays; double time for holidays worked, • Instant access to 50% of earned but unpaid income with OnShift, • PTO, use it as you earn it, • Medical and Dental Benefits available the 1st of the month, • 401k, fully vested Job Duties/Responsibilities • Play a meaningful role in developing and executing activities which help our residents thrive. Some examples of activities include exercise classes, creative arts, culinary creations, social interactions, personal engagements, off-site excursions, etc., • A love of seniors and passion for enhancing lives through meaningful interactions, • Demonstrated enthusiasm and positive rapport with residents, team members, and families, • Previous experience working with seniors and/or experience in memory care, recreational therapy, education, hospitality, or related areas preferred Job Posted by ApplicantPro

Job DescriptionDescription: Looking for a summer job? Listed below are seasonal opportunities Interlachen Country Club is hiring for our Summer 2026 Season. If you are interested in joining our industry-leading team of rock stars, apply through here or our career website, interlachencc.org/careers. Perks and Benefits: • Growth and Development Opportunities, • Team Member Appreciation Week, • Recognition Programs, • Wellness Events, • Team Member Shop Discounts, • Custom Quality Uniforms, • Complimentary Daily Meals and Beverages Provided by our Culinary Team, • Pool Access on Select Mondays, • Golf Course Access on Select Mondays, • Housekeeping, • Laundry Attendant, • Building Maintenance, • Banquet Server, • Pool Cabana Server/Bartender, • Restaurant Server, • Restaurant Bartender, • Restaurant Line Cook, • Pool Cook, • Pastry Cook/Baker, • Banquet Cook, • Fieldhouse Attendant/Barista, • Youth Leader, • Racquet Sport Attendant

Job Description About Company: At Homshuk and Bodega 42, we’re passionate about bringing authentic Hispanic flavors to life. Homshuk is a modern, authentic Hispanic kitchen specializing in made-from-scratch cuisine, crafted with fresh ingredients sourced from our neighboring market, Bodega42. Our mission is simple: to share the flavors of passion and tradition while delivering exceptional customer service in a warm, diverse environment that celebrates our rich culinary heritage. Right next door, Bodega 42 Fresh Market is your destination for authentic Mexican ingredients and flavors in the heart of Apple Valley, Minnesota. We proudly offer a wide selection of the freshest products, sourced directly from local farms and trusted suppliers, so you can elevate every culinary experience. Together, we create a unique connection between kitchen and market—where quality, culture, and community come together. About the Role: As a Server in the accommodation and food services industry, you will play a vital role in delivering an exceptional dining experience to our guests. Your primary objective is to provide attentive, friendly, and efficient service by taking orders accurately, serving food and beverages promptly, and ensuring customer satisfaction throughout their visit. You will act as a key point of contact between the kitchen and the guests, communicating special requests and dietary needs clearly. Additionally, you will maintain a clean and organized dining environment while adhering to health and safety standards. Ultimately, your efforts will contribute to building customer loyalty and enhancing the overall reputation of our establishment. Minimum Qualifications: • Previous experience in a customer service or food service role is preferred but not mandatory., • Ability to communicate clearly and effectively in English., • Basic math skills for handling transactions and making change., • Experience working in a fast-paced restaurant or hospitality environment., • Knowledge of food safety and sanitation standards., • Familiarity with point-of-sale (POS) systems and order management software., • Multilingual abilities to assist a diverse customer base., • Greet and seat guests in a courteous and timely manner, providing menus and answering any initial questions., • Take accurate food and beverage orders, relay them to the kitchen and bar staff, and ensure timely delivery to the table., • Check in with guests during their meal to ensure satisfaction and address any additional needs or concerns promptly., • Process payments efficiently and accurately, handling cash and electronic transactions with integrity., • Maintain cleanliness and organization of the dining area, including setting and clearing tables according to company standards., • Collaborate with team members to ensure smooth service flow and support during busy periods. The required skills such as clear communication and basic math are essential for accurately taking orders and processing payments, ensuring a smooth customer experience. Physical stamina and attention to detail help maintain a clean and organized dining area while managing multiple tables efficiently. Preferred skills like familiarity with POS systems streamline order entry and payment processing, reducing errors and wait times. Multilingual abilities enhance communication with a diverse clientele, improving guest satisfaction. Strong interpersonal and teamwork skills foster a collaborative environment, enabling servers to support each other during busy service periods and contribute to a positive workplace culture.

Job DescriptionSalary: Job Title: Event Sales Manager Locations: The University Club of Saint Paul, The Commodore Bar & Restaurant, and Villa Maria Position Overview: We are seeking a high-performing, motivated Event Sales Manager to lead and grow sales across our premier event venues: The University Club of Saint Paul, The Commodore Bar & Restaurant, and Villa Maria. This individual will be responsible for driving revenue, building client relationships, and ensuring exceptional service throughout the booking and event planning process. The ideal candidate is proactive, organized, customer-focused, and excels in a fast-paced hospitality environment. Key Responsibilities: • Develop and execute sales strategies to increase event bookings and maximize revenue across all three venues., • Respond promptly to event inquiries, conduct venue tours, and convert leads into confirmed bookings., • Build and maintain strong relationships with corporate clients, wedding planners, community organizations, and individual clients., • Prepare detailed event proposals, contracts, and invoices while ensuring accuracy and compliance with company standards., • Collaborate closely with venue managers, culinary teams, and operations staff to ensure seamless event planning and execution., • Attend networking events, bridal shows, and community functions to promote our venues., • Maintain an organized pipeline of leads and track performance using CRM tools., • Monitor industry trends, competitor offerings, and market opportunities to stay competitive., • Meet or exceed monthly and annual sales goals., • Represent the venues with professionalism and warmth, providing exceptional customer service at every touchpoint. Qualifications: • 10+ years of experience in event sales, hospitality sales, or related field (wedding, corporate, or social events experience preferred)., • Proven track record of meeting or exceeding sales targets., • Strong communication, negotiation, and presentation skills., • Ability to manage multiple leads and events simultaneously with strong attention to detail., • Proficiency in CRM systems, event management platforms, and basic office software., • Self-motivated, results-driven, and able to work independently as well as collaboratively., • Flexibility to work evenings and weekends as needed for tours, events, or client meetings. What We Offer: • Competitive compensation with performance-based incentives., • Opportunity to represent three historic and unique event venues., • Supportive team environment with room for professional growth., • Employee discounts, benefits eligibility, and more (optional: customize as needed).

Job Description The Sales Director’s primary responsibility is to build and lead a sales team to drive revenue and gross profit margin for the market through daily operations. They will lead this team in alignment with sales goals and strategy, executing short- and long-term market plans. They will work closely with the Market Vice President of Sales to align on company strategies, while leading their local team to exceed market sales goals. Responsibilities also include training, talent recruitment, forecasting revenue and gross profit goals, customer contracts, and problem-solving with internal stakeholders. Responsibilities: • Oversee the day-to-day sales operations of the market., • Provide sales leadership and oversight., • Define and implement policies and performance standards., • Define, implement, monitor, and continually improve sales KPI’s., • Using data-driven reporting, assess the overall sales performance of the market and devise plans for improvement., • Achieve annual sales volume and profit objectives, plus additional KPI’s., • Create and execute sales plans that promote and sell across the four major product categories: Fresh Seafood, Frozen Seafood, Meat & Poultry, and Specialty., • Research customer and market trends, with sales staff input, to identify sales trends, new business segments, and developments within the food space., • Work with operations and other internal departments to deliver top service to customers., • Exhibit independent desire to develop and maintain ongoing product and industry knowledge., • Communicate with employees to identify and implement continuous improvement ideas to improve customer service and operations., • Effectively manage time and organize workflow to meet deadlines., • Exhibit ability to work safely and follow all safety policies and procedures., • Leadership: Maintains a deep understanding of the “operating environment/culture” and how it impacts organizational performance. Possesses the skills needed to influence, motivate, and challenge others in the context of that environment., • Communication: Regularly works with team members of all levels, so strongly developed written and verbal communication skills are crucial., • Creative and Strategic Thinking takes a long-term view, acts as a catalyst for, and contributes to organizational change. Builds a shared vision with others. Influences others to translate vision into action. Uses imagination to develop new solutions to problems. Designs new methods where established methods and procedures are ineffective or non-existent., • Experience: 3-5 years in sales in the food industry, • Education: Associate degree in an appropriate field of study or three years equivalent work, • Work Ethic: A demonstrated sense of urgency in meeting critical and time-sensitive deadlines., • Experience: 5-7 years of sales and/or sales management experience, preferably working with seafood and meat/poultry food products., • Education: Bachelor’s degree preferred in business, sales, marketing, hospitality, or culinary arts., • Work Ethic: A demonstrated sense of urgency in meeting critical and time-sensitive deadlines., • Technical: Mastery-level proficiency with PowerBI, spreadsheets, dashboards, and analytical tools., • Work Environment: Exposure to the fast-paced nature inherent in a multi-site/location distributor. Compensation: • Base salary plus annual bonus potential; base salary commensurate with experience., • 401K with Company match, • Paid vacation and holidays, • Health Benefits (medical, dental, vision) Our Mission is to elevate meals and lives by uniting unmatched product quality and selection with responsible sourcing, faithful stewardship, and unparalleled commitment to our customers’ and team members’ success. Our Vision is a world in which we can all: Do good. Be great. Scale excellence.

Job Description Salary: $75,000 - $85,000 Other Forms of Compensation: yearly bonus Growth. Opportunity. Excellence. Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come grow with us. We are Canteen. Job Summary The Accounting Manager is responsible for overseeing accounting operations, ensuring accurate financial reporting, maintaining strong internal controls, and supporting business leadership through analysis and insight. This role leads accounting processes in a fast-paced environment and may supervise accounting staff while partnering cross-functionally. Key resposibilities: • Manage and oversee daily accounting operations, including general ledger, journal entries, and account reconciliations, • Support the month-end and year-end close process, ensuring accuracy and timeliness, • Review financial statements and reports to ensure compliance, • Supervise, coach, and develop accounting staff; assign workloads and review work for accuracy, • Ensure effective internal controls and compliance with regulatory and audit requirements, • Partner with cross-functional teams to resolve accounting issues and improve processes, • Analyze financial data and provide insights to management to support decision-making, • Bachelor’s degree in Accounting, Finance, or a related field, • Proven experience in accounting or finance, with management or supervisory experience preferred, • Strong knowledge of accounting principles, internal controls, and financial reporting, • Excellent analytical, organizational, and communication skills, • Strong proficiency in SAP, • Advanced Excel skills (pivot tables, VLOOKUP/XLOOKUP, financial analysis) Canteen is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Associates at Canteen are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1491664 Canteen ISAAC Warren SMITH

Job Description Job Summary We are seeking a dedicated and passionate Cooking Instructor for elementary/middle/high school students. This role is pivotal in enriching our curriculum with practical, engaging, and comprehensive cooking education. The instructor will be instrumental in guiding students through the fundamentals of meal planning, nutrition, cooking techniques, and healthy eating choices. This position offers a unique opportunity to impact young lives by fostering culinary skills and encouraging informed food choices, aligning perfectly with our commitment to holistic student development. General Responsibilities • Design and implement a curriculum, tailored to the diverse needs and interests of students., • Conduct interactive cooking sessions, emphasizing meal planning, nutrition, and safe cooking practices., • Create a safe, respectful, and engaging learning environment that nurtures students' culinary interests., • Assess students' culinary skills and provide constructive feedback to encourage progress., • Collaborate with other instructors and coordinators to integrate cooking lessons with broader educational programs., • Monitor and document student progress, maintaining detailed records., • Regularly communicate with parents, guardians, and educational stakeholders about student achievements and program updates., • Curriculum Development: Craft comprehensive lesson plans that include hands-on cooking, meal planning, and nutrition education., • Classroom Instruction: Lead dynamic and engaging cooking sessions, ensuring active participation from all students., • Student Assessment: Continuously evaluate and adapt teaching methods to suit individual student needs and preferences in cooking., • Community Building: Establish a collaborative and respectful classroom environment, promoting healthy eating and cooking habits., • Equipment Management: Oversee the use and maintenance of kitchen tools and equipment., • Instructional Skills: Proven ability to develop and deliver an engaging, educational cooking curriculum suitable for school age students., • Communication Skills: Excellent verbal and written communication skills for effective interaction with students, parents, and colleagues., • Interpersonal Skills: Strong collaborative skills, openness to feedback, and adaptability in teaching methods., • Organizational Skills: Efficient time management, task prioritization, and adherence to deadlines., • Content Knowledge: Extensive knowledge in cooking, including meal planning, nutrition, cooking techniques, and food safety.

Job Description Overview About You As an Area Manager, you are responsible for the overall restaurant performance within an assigned area, generally 5 -12 restaurants depending on various factors. You lead all area restaurant operations, local marketing initiatives, and the recruitment, development and coaching of your restaurant managers. You are also accountable for the success of the area by following Noodles & Company guidelines, policies and procedures. Ultimately, you build sales and profit while maintaining high operating standards. About Noodles At Noodles & Company, we believe great food can spark meaningful connections. That’s why we’re on a mission to reintroduce the world to noodles—not just as a meal, but as an experience worth craving. As we evolve our brand to meet the modern guest, we’re focused on creating moments that surprise, delight, and shift perceptions of what fast-casual can be. Every bowl we serve is rooted in global flavors, fresh ingredients, and intentional hospitality that makes guests feel seen and valued. Our values—We Care, We Show Pride, We Are Passionate, and We Love Life—guide how we show up for our guests, our team members, and each other. Benefits Careers at Noodles are served with a side of: • Pay range: $76,000-$96,000 annual salary, • Eligible for quarterly performance bonus, • Paid time off, • Medical, dental, and vision insurance, • 401(k) and stock purchase discounts, • Paid maternity and paternity leaves, adoption, and surrogacy benefits, • Noodles Resource Groups – inclusive communities that foster belonging, build connections, and support your personal and professional growth, • Scholarship opportunities through Noodles Foundation, • Monthly technology stipend, • Discounts through our gift card program Day in the Life • Provide guidance and leadership in the delivery of outstanding guest experience, culinary operations, labor scheduling, inventory management, restaurant marketing and restaurant P&L., • Plan, identify, communicate and delegate responsibilities throughout the area to ensure excellent operations are consistently achieved., • Lead the area in the implementation of company initiatives by working with the Regional Directors of Operations and Regional Support Team on action plans and timelines., • Generate area sales growth by developing strategic short- and long-term marketing plans, ensuring the restaurants consistently deliver a positive guest experience, and executing local restaurant marketing initiatives., • Constantly review area operations and related reports to identify problems, concerns and opportunities for improvement and implement solutions., • Manage the area P&L by tracking expenses vs. annual budget, analyzing variances and initiating corrective action., • Ensure the area follows Noodles & Company's operational policies and procedures., • Develop area succession plan by evaluating open opportunities, assessing internal talent and leading recruiting efforts., • Provide coaching and feedback to restaurant managers and assess performance on an ongoing basis., • Partner with restaurant managers to set personal development goals in order to build their skills and abilities for career progression., • Lead a positive team environment by recognizing and reinforcing individual and restaurant accomplishments., • Challenges and inspires restaurant management team to achieve business results., • Coach restaurant managers in team member recruiting, development, performance management, and retention in order to ensure the restaurant is properly staffed, turnover goals are met, and succession planning is in place., • Lead the area with integrity and knowledge that promotes the culture and beliefs of Noodles & Company., • Lead area succession planning by identifying talent internally and externally and developing that talent into restaurant leaders. What You Bring to the Team • Minimum of five years of prior restaurant experience including strong single-unit performance and some experience leading/managing multi-unit initiatives., • Ability to achieve results through leadership and management of others., • Strong leadership skills with the ability to coach and mentor restaurant managers., • Must have experience in delegation, holding others accountable, business planning and communicating across a dispersed group of restaurant managers., • Strong time management skills, • Demonstrated expertise in hiring and staffing, training and the on-going management of a multi-lingual restaurant staff is required., • Strong delegation experience including holding others accountable, business planning and communicating across a dispersed group of restaurant managers., • Ability to effectively handle and manage confidential and sensitive information., • Articulate and solid communicator with effective presentation skills, • Demonstrated management of all applicable restaurant regulatory areas, to include employee safety, food safety, HAACP, wage & hour, immigration, etc., • Ability to exercise independent judgment., • Must possess and maintain a valid driver’s license and an acceptable driving record., • This is a field-based role located in Minnesota, with travel required up to 75%. We’re seeking candidates who either reside locally or are open to relocating to the Greater Minneapolis/St. Paul area. Noodles & Company is an Equal Opportunity Employer and a Military Friendly workplace. We encourage Veterans and their spouses to apply. We are proud to be recognized on Forbes’ Best Employers for Diversity, Forbes’ Best Employers for Women, and Forbes’ Best Employers for Company Culture lists, and are committed to creating a workplace where Noodlers feel supported, respected, and able to bring their full self to work. Application Deadline: Recruiting timelines vary by role, but all positions at Noodles & Company remain open for applications for at least 3 days from the posting date. This role is currently open and accepting applications.

Job DescriptionSalary: Position Title: Part-Time Private Chef Location: The University Club Schedule: Friday and Saturday Evenings Position Overview: The University Club invites applications for an accomplished Part-Time Private Chef to curate and present bespoke dining experiences for our distinguished members every Friday and Saturday evening. This is a rare opportunity to showcase your culinary artistry in an exclusive, fine-dining environment dedicated to exceptional service and refinement. The ideal candidate will demonstrate exemplary culinary skill, a deep appreciation for seasonal and locally sourced ingredients, and the ability to craft sophisticated, memorable menus that embody the Clubs tradition of excellence. Key Responsibilities: • Conceptualize, prepare, and execute elegant, multi-course dinners for members and their guests., • Develop distinctive, seasonal menus reflecting creativity, precision, and the highest culinary standards., • Collaborate with Club management and service teams to ensure flawless coordination and presentation., • Uphold impeccable kitchen organization, sanitation, and efficiency., • Ensure superior quality, consistency, and visual presentation of all dishes., • Manage food procurement, inventory, and cost controls in alignment with Club policies., • Engage professionally and discreetly with members to enhance their private dining experience. Qualifications: • Minimum of 510 years of experience as a professional chef in fine dining or luxury private settings., • Proven record of creating elevated, innovative, and seasonal menus., • Exceptional attention to detail, organization, and time management., • Strong communication and interpersonal skills, with a service-oriented mindset., • Culinary degree and ServSafe (or equivalent) certification preferred., • Availability to work consistently on Friday and Saturday evenings. Compensation: A competitive rate or per-event honorarium commensurate with experience and expertise. Application: Qualified candidates are invited to submit a rsum, sample menu, and a brief statement of culinary philosophy.

Job Description About Company: At Homshuk and Bodega 42, we’re passionate about bringing authentic Hispanic flavors to life. Homshuk is a modern, authentic Hispanic kitchen specializing in made-from-scratch cuisine, crafted with fresh ingredients sourced from our neighboring market, Bodega42. Our mission is simple: to share the flavors of passion and tradition while delivering exceptional customer service in a warm, diverse environment that celebrates our rich culinary heritage. Right next door, Bodega 42 Fresh Market is your destination for authentic Mexican ingredients and flavors in the heart of Apple Valley, Minnesota. We proudly offer a wide selection of the freshest products, sourced directly from local farms and trusted suppliers, so you can elevate every culinary experience. Together, we create a unique connection between kitchen and market—where quality, culture, and community come together. About the Role: The Produce Clerk plays a vital role in ensuring the quality, availability, and presentation of fresh produce within the accommodation and food services industry. This position is responsible for receiving, inspecting, and properly storing fruits and vegetables to maintain freshness and safety standards. The Produce Clerk collaborates closely with suppliers and kitchen staff to manage inventory levels, minimizing waste while meeting the demands of the establishment. Attention to detail and knowledge of produce handling are essential to maintain compliance with health regulations and enhance customer satisfaction. Ultimately, the Produce Clerk contributes to the overall guest experience by ensuring that fresh, high-quality produce is consistently available for food preparation and service. Minimum Qualifications: • Basic knowledge of fresh produce types, handling, and storage requirements., • Ability to lift and move heavy produce items safely., • Familiarity with inventory management and record-keeping., • Previous experience working as a produce clerk or in a similar role within the food service industry., • Experience using inventory management software or point-of-sale systems., • Good communication skills to coordinate effectively with suppliers and kitchen staff., • Receive and inspect incoming produce shipments for quality, freshness, and accuracy against purchase orders., • Properly store and rotate produce items to maintain freshness and prevent spoilage according to safety guidelines., • Maintain accurate inventory records and communicate stock levels to kitchen and purchasing teams., • Assist in setting up attractive produce displays that meet company standards and appeal to customers., • Ensure compliance with all health, safety, and sanitation regulations related to produce handling., • Collaborate with suppliers to resolve any issues related to product quality or delivery schedules. The Produce Clerk uses their knowledge of produce types and handling techniques daily to ensure all items are stored and displayed correctly, preserving freshness and quality. Attention to detail is critical when inspecting shipments and maintaining inventory records to prevent errors and reduce waste. Communication skills are employed to coordinate with suppliers and internal teams, ensuring smooth operations and timely replenishment of stock. Physical stamina and safe lifting practices are necessary to manage the physical demands of moving and organizing produce. Additionally, familiarity with food safety regulations guides daily practices to maintain a clean and compliant work environment.

Job Description Retail Keyholder - PT - Mall of America Store (Bloomington, MN) Objective: ZWILLING is looking for a part time Retail Keyholder to join our retail sales team. The ideal candidate should be a results-driven, self-motivated, team player, with a strong focus on customer service, leading by example, and a culinary passion! Responsibilities and Duties: • Shift leadership responsibilities, • Store opening and closing responsibilities along with POS and asset management, • Partner with manager on day-to-day business needs, • Efficiently process replenishment to maintain adequate inventory levels, • Provide stellar customer service to maximize sales and elevate customer experience, • Maintain optimal product presentation in accordance with set standards, • Execute product demonstrations and special events, • A culinary passion!, • Ability to work a flexible schedule including nights & weekends, • Commitment to customer service and constant improvement, • Retail sales experience preferred, • Excellent interpersonal and communication skills, • Professional attitude and ability to be flexible and adapt to change, • Able to stand and/or walk for extended periods of time, • Able to lift 35 lbs. or more and comfortable using a ladder, • Seven paid sick days per calendar year, • Generous employee discount of 50% off retail on all products, • Fun atmosphere that includes incentives, contests, and games to earn Zwilling products For almost 300 years, ZWILLING has offered premium products that enhance the lives of professional and home chefs worldwide. Since our start as an esteemed cutlery brand, the company has grown to include a coveted collection of cookware, tools, tabletop, small electrics, and personal care. Tradition, quality, innovation, and craftsmanship are our ingredients for success. Today, ZWILLING is an international industry leader that sells products in over 100 countries. Always innovating, ZWILLING acquired global heritage brands Staub (France), Demeyere (Belgium), Ballarini (Italy), and MIYABI (Japan) to give its customers access to the most exceptional kitchen products.

Job DescriptionDescription: The Server/Bartender Supervisor is responsible for supporting the daily operations of Edina Country Club’s three dining outlets -Chester’s, The Landing, and The Pub. A primary focus of this role is to assist the management team with their operational needs, ensuring exceptional member service, consistent execution of standards, and effective communication between front-of-house staff, management, and the culinary team. The Supervisor also assists with training, shift leadership, bar support, and problem resolution to maintain a high-quality dining experience for members and guests. Key Responsibilities Front-of-House Leadership • Serve as an on-floor point of contact for servers, bartenders, bussers, and food runners during assigned shifts., • Monitor dining rooms and bars to ensure service standards, steps of service, and cleanliness expectations are met., • Assist with table management and maintain smooth operational flow during peak periods., • Support bartenders with drink execution, bar prep, restocking, and member engagement when needed., • Ensure all dining outlets are properly closed, secured, and prepared for the following service period., • Oversee end-of-night building close-down procedures, including cutting staff appropriately, counting cash, securing all FOH spaces, and locking doors and setting alarms once all staff have finished and exited., • Provide ongoing coaching and guidance to FOH staff to maintain high service standards., • Assist with onboarding, training new staff, and reinforcing club policies and procedures., • Conduct section checks, bar quality checks, and refreshers on wine, cocktail, and food knowledge., • Greet members, build rapport, and ensure exceptional service throughout the dining experience., • Address service issues promptly and professionally, escalating to management when appropriate., • Assist with scheduling coverage, communicating daily assignments, and adjusting workflow based on volume., • Oversee accurate order entry, POS standards, and coordination with the kitchen., • Support management with inventory tasks, bar organization, product rotation, and basic cash and card handling procedures., • Help prepare for special events, theme nights, holidays, and peak business periods., • Coordinate staff responsibilities and transitions between event spaces and dining outlets as needed. Qualifications • Strong leadership skills and experience motivating a team., • Clear and effective communication abilities., • Excellent time management, decision-making, and problem-solving skills., • Ability to thrive in a fast-paced, service-focused environment., • Independent, proactive work style., • Ability to stand and walk for extended periods, • Must be at least 18 years old., • High school diploma (or equivalent) required., • Competitive hourly pay, • Employee discounts, • Complimentary meals during shifts, • Paid sick time, • Referral program Requirements:

Job Description Retail Sales Associate - PT- Mall of America - Bloomington MN Objective: ZWILLING is looking for a part time Sales Associate to join our retail sales team. The ideal candidate will be a results-driven, self-motivated, team player with a strong focus on customer service and a culinary passion! Responsibilities and Duties: • Maximize sales results to achieve or exceed annual budget, • Ensure outstanding and consistent customer service, • Maintain optimal product presentation in accordance with set standards, • Conduct product demonstrations for all brands and categories, • Execute special events to generate traffic, • Maintain Customer Relationship Management system, • Receive shipments in an organized and timely manner, • A culinary passion!, • Ability to work a flexible schedule including nights & weekends, • Commitment to customer service and constant improvement, • Retail sales experience preferred, • Excellent interpersonal and communication skills, • Professional attitude and ability to be flexible and adapt to change, • Able to stand and/or walk for extended periods of time, • Able to lift 35 lbs. or more and comfortable using a ladder Incentives: • Seven paid sick days per calendar year, • Generous employee discount of 50% off retail on all products, • Fun atmosphere that includes incentives, contests, and games to earn Zwilling products For almost 300 years, ZWILLING has offered premium products that enhance the lives of professional and home chefs worldwide. Since our start as an esteemed cutlery brand, the company has grown to include a coveted collection of cookware, tools, tabletop, small electrics, and personal care. Tradition, quality, innovation, and craftsmanship are our ingredients for success. Today, ZWILLING is an international industry leader that sells products in over 100 countries. Always innovating, ZWILLING acquired global heritage brands Staub (France), Demeyere (Belgium), Ballarini (Italy), and MIYABI (Japan) to give its customers access to the most exceptional kitchen products.

Job Description:\n\n Sushi Restaurant in the Minneapolis Airport is seeking a General Manager to oversee its Sushi restaurant located inside the MSP (Minneapolis-Saint Paul) Airport. This position will be responsible for the overall supervisory and management functions of the daily business activities. This is an opportunity to be a part of a successful sushi concept that is recognized throughout the industry. Also, a great opportunity for a career oriented culinary professional, with a competitive salary, health insurance, and vacation. DUTIESManage the day-to-day activities of the Sushi Restaurant and its crew to include scheduling and training of staff.Assist the Executive management team with recruiting and evaluating talent, to include candidate’s successful integration into the organization.Create quality well executed sushi entrees including cooking rice, rolling sushi, temperature recording, cutting and packaging, as to gain and maintain a level of mastery regarding sushi preparation and entrees.Ensure all operating standards including food safety and quality are strictly adhered to.Track payroll hours for the airport crew, collaborate with corporate for processing.Provide a high level of attention to guest satisfaction and maintain positive relationships with internal and external customers.Maintain proper cleaning protocols and organization of the work areas, inventory and staff based on US safety, company, and airport guidelines.Oversee and manage inventory control, and the ordering of weekly food to include raw materials and dry goods.Ensure all required logbooks, including rice PH log and temperature logs, are maintained and verified.Share ingredients & nutritional information about the sushi products to encourage sales and customer interaction.Promote the fact that product is "made fresh daily" by trained sushi chefs.Friendly, knowledgeable, and represents our business professionally.Other duties as assigned. QUALIFICATIONSExperienced sushi chef highly preferredPrior food handling experience a mustSERV Safe Certified and knowledge of HAACP standards preferredStrong customer service skillsTeam PlayerAbility to lift up to 25 lbs.Ability to stand for extended periods of time Restaurant type:Quick service & fast-food restaurant Shift:8-hour shift Weekly day range:Every weekendMonday to Friday Ability to commute/relocate:Saint Paul, MN 55111: Reliably commute or planning to relocate before starting work (Required) Experience:Restaurant management: 5 year (Required)Food handling: 1 years (Preferred) License/Certification:Driver's License (Preferred)ServSafe (Preferred) Work Location: One location Job Type: Full-time Salary: $55,000 - $60,000.00 per year Benefits:Dental insuranceHealth insurancePaid time off Sushi Restaurant in the Minneapolis Airport is seeking a General Manager to oversee its Sushi restaurant located inside the MSP (Minneapolis-Saint Paul) Airport. This position will be responsible for the overall supervisory and management functions of the daily business activities. This is an opportunity to be a part of a successful sushi concept that is recognized throughout the industry. Also, a great opportunity for a career oriented culinary professional, with a competitive salary, health insurance, and vacation. DUTIESManage the day-to-day activities of the Sushi Restaurant and its crew to include scheduling and training of staff.Assist the Executive management team with recruiting and evaluating talent, to include candidate’s successful integration into the organization.Create quality well executed sushi entrees including cooking rice, rolling sushi, temperature recording, cutting and packaging, as to gain and maintain a level of mastery regarding sushi preparation and entrees.Ensure all operating standards including food safety and quality are strictly adhered to.Track payroll hours for the airport crew, collaborate with corporate for processing.Provide a high level of attention to guest satisfaction and maintain positive relationships with internal and external customers.Maintain proper cleaning protocols and organization of the work areas, inventory and staff based on US safety, company, and airport guidelines.Oversee and manage inventory control, and the ordering of weekly food to include raw materials and dry goods.Ensure all required logbooks, including rice PH log and temperature logs, are maintained and verified.Share ingredients & nutritional information about the sushi products to encourage sales and customer interaction.Promote the fact that product is "made fresh daily" by trained sushi chefs.Friendly, knowledgeable, and represents our business professionally.Other duties as assigned. QUALIFICATIONSExperienced sushi chef highly preferredPrior food handling experience a mustSERV Safe Certified and knowledge of HAACP standards preferredStrong customer service skillsTeam PlayerAbility to lift up to 25 lbs.Ability to stand for extended periods of time Restaurant type:Quick service & fast-food restaurant Shift:8-hour shift Weekly day range:Every weekendMonday to Friday Ability to commute/relocate:Saint Paul, MN 55111: Reliably commute or planning to relocate before starting work (Required) Experience:Restaurant management: 5 year (Required)Food handling: 1 years (Preferred) License/Certification:Driver's License (Preferred)ServSafe (Preferred) Work Location: One location Job Type: Full-time Salary: $55,000 - $60,000.00 per year Benefits:Dental insuranceHealth insurancePaid time off Sushi Restaurant in the Minneapolis Airport is seeking a General Manager to oversee its Sushi restaurant located inside the MSP (Minneapolis-Saint Paul) Airport. This position will be responsible for the overall supervisory and management functions of the daily business activities. This is an opportunity to be a part of a successful sushi concept that is recognized throughout the industry. Also, a great opportunity for a career oriented culinary professional, with a competitive salary, health insurance, and vacation. DUTIESManage the day-to-day activities of the Sushi Restaurant and its crew to include scheduling and training of staff.Assist the Executive management team with recruiting and evaluating talent, to include candidate’s successful integration into the organization.Create quality well executed sushi entrees including cooking rice, rolling sushi, temperature recording, cutting and packaging, as to gain and maintain a level of mastery regarding sushi preparation and entrees.Ensure all operating standards including food safety and quality are strictly adhered to.Track payroll hours for the airport crew, collaborate with corporate for processing.Provide a high level of attention to guest satisfaction and maintain positive relationships with internal and external customers.Maintain proper cleaning protocols and organization of the work areas, inventory and staff based on US safety, company, and airport guidelines.Oversee and manage inventory control, and the ordering of weekly food to include raw materials and dry goods.Ensure all required logbooks, including rice PH log and temperature logs, are maintained and verified.Share ingredients & nutritional information about the sushi products to encourage sales and customer interaction.Promote the fact that product is "made fresh daily" by trained sushi chefs.Friendly, knowledgeable, and represents our business professionally.Other duties as assigned. QUALIFICATIONSExperienced sushi chef highly preferredPrior food handling experience a mustSERV Safe Certified and knowledge of HAACP standards preferredStrong customer service skillsTeam PlayerAbility to lift up to 25 lbs.Ability to stand for extended periods of time Restaurant type:Quick service & fast-food restaurant Shift:8-hour shift Weekly day range:Every weekendMonday to Friday Ability to commute/relocate:Saint Paul, MN 55111: Reliably commute or planning to relocate before starting work (Required) Experience:Restaurant management: 5 year (Required)Food handling: 1 years (Preferred) License/Certification:Driver's License (Preferred)ServSafe (Preferred) Work Location: One location Job Type: Full-time Salary: $55,000 - $60,000.00 per year Benefits:Dental insuranceHealth insurancePaid time off Sushi Restaurant in the Minneapolis Airport is seeking a General Manager to oversee its Sushi restaurant located inside the MSP (Minneapolis-Saint Paul) Airport. This position will be responsible for the overall supervisory and management functions of the daily business activities. This is an opportunity to be a part of a successful sushi concept that is recognized throughout the industry. Also, a great opportunity for a career oriented culinary professional, with a competitive salary, health insurance, and vacation. DUTIESManage the day-to-day activities of the Sushi Restaurant and its crew to include scheduling and training of staff.Assist the Executive management team with recruiting and evaluating talent, to include candidate’s successful integration into the organization.Create quality well executed sushi entrees including cooking rice, rolling sushi, temperature recording, cutting and packaging, as to gain and maintain a level of mastery regarding sushi preparation and entrees.Ensure all operating standards including food safety and quality are strictly adhered to.Track payroll hours for the airport crew, collaborate with corporate for processing.Provide a high level of attention to guest satisfaction and maintain positive relationships with internal and external customers.Maintain proper cleaning protocols and organization of the work areas, inventory and staff based on US safety, company, and airport guidelines.Oversee and manage inventory control, and the ordering of weekly food to include raw materials and dry goods.Ensure all required logbooks, including rice PH log and temperature logs, are maintained and verified.Share ingredients & nutritional information about the sushi products to encourage sales and customer interaction.Promote the fact that product is "made fresh daily" by trained sushi chefs.Friendly, knowledgeable, and represents our business professionally.Other duties as assigned. QUALIFICATIONSExperienced sushi chef highly preferredPrior food handling experience a mustSERV Safe Certified and knowledge of HAACP standards preferredStrong customer service skillsTeam PlayerAbility to lift up to 25 lbs.Ability to stand for extended periods of time Restaurant type:Quick service & fast-food restaurant Shift:8-hour shift Weekly day range:Every weekendMonday to Friday Ability to commute/relocate:Saint Paul, MN 55111: Reliably commute or planning to relocate before starting work (Required) Experience:Restaurant management: 5 year (Required)Food handling: 1 years (Preferred) License/Certification:Driver's License (Preferred)ServSafe (Preferred) Work Location: One location Job Type: Full-time Salary: $55,000 - $60,000.00 per year Benefits:Dental insuranceHealth insurancePaid time off Sushi Restaurant in the Minneapolis Airport is seeking a General Manager to oversee its Sushi restaurant located inside the MSP (Minneapolis-Saint Paul) Airport. This position will be responsible for the overall supervisory and management functions of the daily business activities. This is an opportunity to be a part of a successful sushi concept that is recognized throughout the industry. Also, a great opportunity for a career oriented culinary professional, with a competitive salary, health insurance, and vacation. DUTIESManage the day-to-day activities of the Sushi Restaurant and its crew to include scheduling and training of staff.Assist the Executive management team with recruiting and evaluating talent, to include candidate’s successful integration into the organization.Create quality well executed sushi entrees including cooking rice, rolling sushi, temperature recording, cutting and packaging, as to gain and maintain a level of mastery regarding sushi preparation and entrees.Ensure all operating standards including food safety and quality are strictly adhered to.Track payro

Job Description • We are hiring immediately for part time DISHWASHER positions., • Location: Edina Public Schools - 6754 Valley View Road, Minneapolis, MN 55439. Note: online applications accepted only., • Schedule: Part time schedule. Monday through Friday, 10:30 am - 2:30 pm. Further details upon interview., • Requirement: No experience required. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1476326. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . Job Summary Summary: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in orderly and sanitary condition. Essential Duties and Responsibilities: • Scrapes and rinses food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine depending on assigned equipment. Ensures complete cleanliness and sanitation., • Washes pots, pans and trays based on assigned procedures. Ensure complete cleanliness and sanitation., • Polishes silver using burnishing machine tumbler, chemical dip, buffing wheel and hand cloth depending on assigned equipment and procedures. Ensures complete cleanliness and sanitation., • Ensures compliance with outlined safety procedures., • Maintains temperatures and chemical levels as outlined by provided standards., • Keeps dish area orderly and in compliance with safety standards., • Sweeps and mops kitchen floors to ensure compliance with safety and sanitation standards., • Washes worktables, walls, refrigerators, meat blocks and other food prep surfaces., • Removes trash and places it in designated containers. Steam cleans or hoses out garbage cans., • Transfers supplies and equipment between storage and work areas., • Helps load and unload supplies and product. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.

Job Description Schedule: 11am to 7:30pm | 48 hours | Includes every other weekend At Vivie, we value our people and offer a competitive pay range of $15.10/hr. to $18.50/hr. (hourly non-exempt) based on qualifications, experience, and location. Our comprehensive benefits package includes health coverage, flexible scheduling, and opportunities for growth. As a Dishwasher, you play an essential role in keeping our kitchen and dining spaces clean, safe, and running smoothly. Your attention to detail, efficiency, and teamwork will help create a welcoming environment for residents, guests, and staff. By maintaining cleanliness and sanitation standards, you’ll directly contribute to the quality and enjoyment of every meal served at Vivie. As a Dishwasher, you will: • Ensure Clean and Organized Kitchen Operations – Wash dishes, utensils, pots, and pans while ensuring all items are properly sanitized and stored., • Safely Operate Dishwashing Equipment – Follow safety procedures for dishwashing machines, monitor water temperature, and notify the supervisor of equipment concerns., • Maintain Sanitation and Food Safety Standards – Properly handle and discard leftover food, empty trash containers, and uphold infection control guidelines., • Stock and Organize Supplies – Assist with restocking food and non-food items to support kitchen operations., • Support Kitchen Team – Work collaboratively with team members to ensure a smooth, efficient, and positive kitchen environment., • Current high school student, high school diploma, or equivalent required., • Previous kitchen experience preferred but not required., • Energetic, self-motivated, and able to work independently., • Ability to work effectively as part of a team in a fast-paced environment., • Ability to pass state mandated background check., • Physical capability to perform all essential job functions., • Employment Type: Hourly, non-exempt, • Department: Culinary, • Leadership Received: Manager of Culinary Services, • Division: Culinary Aide, • Travel Requirements: No, • This role does not include supervisory responsibilities

Job Description About Company: At Homshuk and Bodega 42, we’re passionate about bringing authentic Hispanic flavors to life. Homshuk is a modern, authentic Hispanic kitchen specializing in made-from-scratch cuisine, crafted with fresh ingredients sourced from our neighboring market, Bodega42. Our mission is simple: to share the flavors of passion and tradition while delivering exceptional customer service in a warm, diverse environment that celebrates our rich culinary heritage. Right next door, Bodega 42 Fresh Market is your destination for authentic Mexican ingredients and flavors in the heart of Apple Valley, Minnesota. We proudly offer a wide selection of the freshest products, sourced directly from local farms and trusted suppliers, so you can elevate every culinary experience. Together, we create a unique connection between kitchen and market—where quality, culture, and community come together. About the Role: The Dishwasher plays a critical role in maintaining the cleanliness and sanitation standards of our food service establishment, ensuring a safe and hygienic environment for both staff and guests. This position involves the thorough cleaning and sanitizing of dishes, utensils, cookware, and kitchen equipment to support smooth kitchen operations. The Dishwasher contributes to the overall efficiency of the kitchen by promptly removing used items and restocking clean supplies, which helps maintain a steady workflow. Attention to detail and adherence to health and safety regulations are essential to prevent contamination and uphold the establishment’s reputation. Ultimately, the Dishwasher’s efforts directly impact customer satisfaction by enabling the kitchen team to focus on food preparation and service without interruption. Minimum Qualifications: • Ability to read and understand basic instructions and safety guidelines., • Physical capability to lift and carry heavy items up to 50 pounds and stand for extended periods., • Demonstrated reliability with regular and punctual attendance., • Basic knowledge of sanitation practices and food safety standards., • Previous experience in a food service or hospitality environment., • Familiarity with commercial dishwashing equipment and cleaning chemicals., • Ability to work efficiently in a fast-paced, team-oriented setting., • Strong attention to detail and commitment to maintaining high cleanliness standards., • Wash, clean, and sanitize dishes, glassware, flatware, pots, pans, and kitchen utensils using commercial dishwashing equipment and manual methods as needed., • Maintain cleanliness and organization of the dishwashing area, including sinks, counters, and floors, to comply with health and safety standards., • Sort and properly dispose of waste and recyclables in accordance with company policies and local regulations., • Assist kitchen staff by restocking clean dishes and utensils in designated areas to ensure availability during service hours., • Follow all food safety and sanitation guidelines to prevent cross-contamination and maintain a hygienic work environment., • Report any equipment malfunctions or supply shortages to the supervisor promptly to avoid disruptions in service., • Adhere to scheduled work hours and demonstrate flexibility to accommodate varying shift demands, including weekends and holidays.

Job Description We are seeking a Driver Helper to join our team! You will drive to deliver and pick up goods and packages. Responsibilities: • Deliver products to customer locations in a timely manner, • Load and unload vehicle, • Collect on unpaid orders and shipments, • Inspect and monitor delivery vehicle, • Experience in delivery driving, customer service, or other related fields, • Clean driving record, • Ability to handle physical workload, • Deadline-orientedCompany DescriptionCatering to all occasions since 1972 always looking for talented helpers !Catering to all occasions since 1972 always looking for talented helpers !

Job Description Salary: $65,000 - $70,000 /year Other Forms of Compensation: Yearly Bonus Opportunity Growth. Opportunity. Excellence. Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come grow with us. We are Canteen. Job Summary This role serves as the Chef/Manager for the Minnesota Vikings Table Food Truck, a Vikings Foundation initiative where food meets purpose. You will oversee food truck operations while helping generate proceeds that directly fund free, dignified meals for youth and families facing food insecurity. This is a great opportunity to join a growing company where creativity, operational excellence, and community engagement matter. The ideal candidate is passionate about great food, sustainability, and thrives in a fast paced, hands on environment. Bonus points if you’re a Minnesota Vikings fan who enjoys bringing team spirit and energy into the workplace! Key Responsbilities • Provide full culinary management of the food service and food truck operations, including inventory control, ordering, and receiving, • Lead menu development with a focus on creativity, cost control, and seasonal offerings, • Manage purchasing and inventory while sourcing and utilizing local food products whenever possible, • Oversee food quality, presentation, sanitation, and production standards, • Maintain accountability for food cost controls and support P&L objectives, • Ensure compliance with HACCP, food safety, and sanitation standards, • Execute and oversee exposition cooking and live service environments, • Foster a culture of sustainability, teamwork, and continuous improvement, • Bring energy, personality, and team spirit to the operation—Vikings fans welcome! Preferred Qualifications • Food truck experience required, including fast paced service and mobile kitchen operations, • Minimum of three years of culinary management experience in contract foodservice, fine dining, restaurant, or food truck environments, • Working knowledge of HACCP and food safety best practices, • Strong understanding of inventory management, purchasing, and cost controls, • Experience with P&L accountability and contract managed service environments preferred, • Extensive knowledge of food and catering trends with a focus on quality, sanitation, and presentation, • Experience with exposition cooking and guest facing service, • ServSafe certification is a plus, • Passion for sustainability and local sourcing, • A positive attitude and enthusiasm for being part of a team oriented culture (Minnesota Vikings fandom is a fun bonus!) Apply to Canteen today! Canteen is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Associates at Canteen are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1503057 Canteen Leticia Pinon

Job Description Location: University of Minnesota • We are hiring immediately for full time SOUS CHEF positions., • Address: University of Minnesota Admin - 326 17th Avenue, Minneapolis, MN 55414. Note: online applications accepted only., • Schedule: Full time schedule. Hours and days may vary. Further details upon interview., • Requirement: Previous culinary, ordering and inventory experience preferred., • Pay Range: $26.00 per hour to $28.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1490914. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description • We are hiring immediately for a full time CHEF position., • Location: 600 South 4th Street, Minneapolis, MN 55415. Note: online applications accepted only., • Schedule: Full time schedule. 6:00 am - 2:30 pm. Days may vary, further details upon interview., • Pay Range: $22.00 per hour to $25.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1477253. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1477253 [[req_classification]]

Job Description Position Title: Sous Chef Salary: $60,000 to $64,000 Other Forms of Compensation: Eligible for Employee Meals, Parking, Uniforms CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. Job Summary Summary: As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Culinaire is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Culinaire maintains a drug-free workplace. Associates at Culinaire 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

Job Description Position Title: Sous Chef Salary: $58,000 - $62,000 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 the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Bon Appetit today! 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. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1496905 Bon Appetit Gina Barbish

Job Description Full time weekday hours but with every other weekend availability needed The mission of The Waters is 'To create a sense of community where everyone THRIVES'. Why the Waters? • Developer, Owner, and Operator, • Full array of benefits (medical, dental, vision) available the first of the month following the date of hire, • Company paid Short and Long Term Disability, • Company provided HSA contribution PLUS matching dollars, • Healthy Savings and Rewards Programs, • Behavioral and Mental Health Resources, • Generous PTO Policy-Available for use on day 1 The Dining Room Manager ensures that an exceptional dining experience for our residents and guest. The Dining Room Manager will provide hands on dining room management of all front of house serving staff. Our restaurant and cafe function in a similar way to a hotel or private club restaurant and/or cafe. Our Dining Room Manager works with the Director of Culinary to determine staffing needs and help guide Dining Servers. We provide the best service to our residents and their guests. Qualifications: • Provide hiring, training, leadership, counseling, and oversight of all serving staff, • Participate directly in daily operations: managing, serving, cleaning under the direction of the Director of Dining Services, • Responsible for overall front of house operations to ensure a memorable dining experience, • Work as a team with the other kitchen staff, overlapping responsibilities as needed to ensure exceptional service to residents and guests, • Interact with residents and guests on a daily basis, • High school diploma or GED or the equivalent education, training, and experience, • Valid Food Services Sanitation Certificate or ability to pass course once employed Job Posted by ApplicantPro

Job Description Position Title: [[title]] Salary: $64000 - $65000 / yr A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. 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 Kick your culinary career into high gear with Eurest. We are seeking a growth minded Chef Manager for our corporate dining account based in Minneapolis, MN. In this role you will be responsible for the success of both the culinary and food service operation. We need a culinary professional who can balance back of house activities coupled with daily operations oversight to include reporting, scheduling, inventory control, POS system management, etc. 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, • Partners with the client to deliver quality on site catered events, as demanded by the operation, • Possesses a passion for sustainability and quality ingredients Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice or full service 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 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. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1502297 Compass Corporate Johanna P Heidler [[req_classification]]

Job DescriptionPosition Description: Chef de CuisineReports to: Culinary Director and Corporate Culinary Team Compensation: $65,000 - $75,000 per year Position Summary: The Chef de Cuisine is responsible for leading all aspects of back-of-house operations, with full accountability for culinary execution, systems, labor and food cost management, and team leadership. This role drives kitchen excellence through team development, menu innovation, and rigorous standards for quality, cleanliness, and organization. Key Responsibilities Kitchen Leadership & Daily Operations Oversee sous chefs and kitchen staff to ensure high-quality food and service standards. Set the pace and lead daily prep, service, and cleaning operations. Provide shift coverage as needed due to vacations, absences, or operational demand. Enforce safety, cleanliness, and sanitation procedures in line with health code requirements. Maintain equipment and kitchen facilities; oversee maintenance schedules. Menu Management & Execution Develop, test, and execute new menu items with approval from the Culinary Director. Create prep lists, station maps, training guides, and allergen information for new dishes. Collaborate with FOH leaders to ensure team knowledge of ingredients, preparation, and modifications. Drive system improvements that streamline service and production across locations. Training & Staff Development Train and onboard all BOH staff; lead ongoing development and mentorship. Ensure all cooks follow standardized recipes and prep procedures. Provide in-the-moment coaching and hold staff accountable to kitchen standards. Facilitate consistent execution of new menu items and kitchen practices. Administrative & Financial Oversight Maintain food cost targets (27%) and BOH labor targets (15%) through proactive oversight. Execute all ordering, vendor communications, and purchasing using company systems. Participate in forecasting and budgeting for food, labor, and operating expenses. Conduct and document disciplinary actions as needed, in line with company policy. Lead or attend weekly management meetings and share updates with the broader team. Oversee and analyze PMIX data to adjust prep, portions, and menu planning. Conduct regular menu costing and ensure up-to-date pricing on all items. Standards & Compliance Uphold food safety, sanitation, and cleanliness protocols at all times. Monitor waste management, including proper use of grease traps and trash enclosure. Ensure team compliance with health department codes and company policies. Lead by example to maintain a culture of accountability, pride, and consistency. Minimum Qualifications Culinary degree or 6+ years of back-of-house experience in full-service kitchens. 5+ years of kitchen management and leadership experience Additional Information: Benefits Available Health, Dental, and Vision Insurance Paid Time Off 401(k) Employee Discount Flexible Schedule Paid Training $65,000.00 - $75,000.00 Annually

Job Description Unidine is hiring immediately for a full time SOUS CHEF position. • Location: Hayden Grove - 2601 North East Stinson Parkway, Minneapolis, MN 55418. Note: online applications accepted only., • Schedule: Full time schedule. 5:30 am - 2:30 pm or 11:00 am - 7:30 pm. Days may vary, including weekends and holidays. Further details upon interview., • Requirement: No experience required., • Pay Range: $20.00 per hour to $25.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Unidine is a member of Compass Group. 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. Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1491969

Job DescriptionSalary: We are seeking a talented and motivated Sous Chef to join our culinary team. As the Sous Chef, you will assist the Executive Chef in managing kitchen operations for daily dinning for members and their guests and also on-site catering events, ensuring high-quality food preparation, presentation, and service. Your leadership and culinary expertise will be key to executing exceptional catering experiences, from small gatherings to large events, while maintaining consistent standards of excellence in every dish. Responsibilities: • Planning, organizing, and executing daily dinning and catering events, ensuring all food is prepared to the highest standards., • Supervise and train kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring all team members are performing their duties efficiently and effectively., • Oversee food preparation, cooking, and presentation for on-site catering events, ensuring that dishes are delivered on time and meet quality expectations., • Manage inventory and order supplies as needed, ensuring that all ingredients and equipment are available for events., • Ensure proper food safety, sanitation, and health regulations are followed at all times, including during food storage, preparation, and service., • Collaborate with event planners and clients to customize menus and accommodate dietary restrictions or special requests., • Ensure that all food items are presented attractively and consistently at all events., • Assist with managing kitchen staff schedules to ensure adequate coverage and efficiency during event preparation and execution., • Monitor and control food costs, waste, and portioning to ensure the profitability of catering events., • Assist with the maintenance and cleanliness of kitchen equipment and workstations., • Overseeing kitchen operations and making decisions related to food preparation and service., • Work closely with the front-of-house team to ensure a seamless dining experience for guests at events. Qualifications: • Proven experience as a Sous Chef or in a similar culinary leadership role, with experience in catering or event cooking., • Strong knowledge of cooking techniques, food preparation, and presentation, with the ability to create and execute diverse menus for various events., • Excellent leadership, communication, and interpersonal skills, with the ability to manage and motivate a team., • Ability to handle high-pressure situations, particularly during large or complex catering events., • Exceptional attention to detail and commitment to maintaining high culinary standards., • Strong organizational skills and the ability to multitask effectively., • Knowledge of food safety and sanitation guidelines and the ability to implement them consistently., • Flexibility to work evenings, weekends, and holidays as required for catering events., • Culinary degree or equivalent experience preferred. If you have a passion for creating exceptional food and leading a team to deliver outstanding catering experiences, we encourage you to apply for the Sous Chef position.

Job DescriptionPosition Description: Job Title: Sous Chef Location: Cardamom Reports to: Executive ChefSalary Range: $50,000 - $70,000 per yearThis role reports to the Executive Chef and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction. Responsibilities: Overseeing all prep cooks, line cooks, and dishwashers of restaurant Coordinate cooks, and all staff to ensure the highest quality of food and service Support other management and kitchen team members with daily tasks to ensure readiness for service Support kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours. Menu Management Ability to train and execute menu changes, with approval of Culinary Director Execute menu changes and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create station maps, prep lists and training guides and standards when menu items changes Administrative Assisting restaurant is maintaining food cost, proper parts and labor costs Assist in continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Assist in executing hiring and staffing Execute Disciplinary actions when and if needed, including and not limited to Verbal, written and final warnings; termination Assist in executing requisition and purchase of necessary supplies Execute all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Assist in all ordering or product and communication with vendors Lead and/or attend weekly management meetings with restaurant managers Training Training staff to execute new menu items Coaching and training BOH staff with proper recipes Manage training of all BOH staff members Facilitate in the moment coaching and corrections when mistakes are made Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold cooks accountable for maintenance of all kitchen equipment and facilities Hold cooks accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level Ensure kitchen teams are compliant with health codes Maintenance of trash enclosure and enforcement of proper waste disposal Active monitoring of FOG not going down drains Minimum qualifications 5 years of experience in a BOH settingHigh school diploma or equivalentAbility to lift at least 50 lbs and stand for extended periods of 8 hours or moreNote: The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule $50,000.00 - $70,000.00 Annually

Job Description Embark on a culinary journey with us! Join our team as an Executive Sous Chef at a private college in the Twin Cities, where we craft delectable, scratch-made dishes using local and sustainable ingredients. Enjoy excellent benefits, ample growth prospects, and savor the perks of LIGHT SUMMERS and HOLIDAYS OFF!