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Join Our Mission At Resort Lifestyle Communities (RLC), serving seniors isn’t just a job, it’s a calling. When you join our team, you become part of a close-knit, servant-hearted community guided by our Core Values: Respect, Honesty, Kindness & Compassion, and Service Excellence. Together, we work toward four essential goals that guide our success: • Happy Employees, • Happy Residents, • Full Occupancy, • On-Budget Operations About the Role We are seeking a purpose-driven Executive Chef to join our Independent Senior Living community, where you’ll lead a Culinary and Dining team dedicated to fresh, scratch-made meals and exceptional service. In this highly hands-on role, you will immerse yourself in the kitchen and dining room, stepping into any task needed from prep to planning, while also building genuine connections with the residents you serve. As the Executive Chef, you will guide our Signature Freedom Dining program, a cornerstone of the Resort Lifestyle Communities experience. You’ll create a luxury resort–style dining experience through delicious meals, flexible dining options, and beautifully presented plates. Your leadership ensures residents enjoy an elevated, worry-free dining experience every day, which is one of the top reasons they love calling our community home. What We’re Looking For We’re seeking a hands-on culinary leader who brings both skill and heart to their work. The ideal candidate will have the following qualifications:, • Must be at least 21 years of age., • Proven leadership experience in culinary preparation, cooking, and supervising a team., • Flexibility: Your primary schedule is Sunday–Thursday, plus additional evening, weekend, and holiday support., • Education: High school diploma or GED required; culinary degree or related higher education preferred., • Technical skills: Basic proficiency in Microsoft Excel and Outlook., • Professionalism: Strong communication skills in English, a polished appearance, and a positive, service-minded attitude., • Resident-focused approach: Ability to handle resident feedback and concerns, responding politely, calmly and professionally., • Certifications: ServSafe Manager certification (or ability to obtain within 90 days) and any required local food handler permits (within two weeks of hire). Key Responsibilities, • Oversee daily culinary operations, ensuring high-quality, scratch-made meals with excellent presentation and proper temperatures., • Lead by example in the kitchen while working hands-on, maintaining a clean, organized environment, and upholding all food safety, handling, sanitation, and hygiene standards., • Train, coach, and develop the Culinary and Dining teams while partnering with the Dining Room Supervisor to deliver smooth, timely meal service., • Manage ordering, receiving, inventory, vendor relationships, and daily invoice entry using company tools and standards., • Build strong relationships with residents by gathering feedback, hosting monthly Chef chats, and adapting menus to their preferences., • Create and maintain weekly labor schedules and ensure team compliance with all uniform and safety requirements. Benefits for Full-Time Employees, • Competitive compensation and benefits, • Access your pay anytime, • $341 benefit stipend per pay period to apply toward:, • Health, Dental, Vision, • Life Insurance, • Short- & Long-Term Disability, • HSA, FSA, LSA, • Accident & Hospital Indemnity, • Legal & Identity Theft Protection, • Paid Time Off, • 401(k) with employer match Why RLC?, • Fast-growing, family-owned company with 60+ communities nationwide, • Supportive leadership in a beautiful, resort-style environment, • A purpose-driven role where you make a difference every day Ready to Lead with Heart? Bring your servant heart to a place that feels like family. Apply today and our Talent Acquisition Team will follow up soon! EOE/ADA #LI-CZ1 #urgent

Aramark Sports & Entertainment is seeking a Chef Manager for Frost Bank Center in San Antonio, Texas. We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills • Strong computer skills, including proficiency in Microsoft Office Suite and inventory management programs, with the ability to efficiently track inventory, generate reports, and maintain accurate records. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

\n \n University Health in San Antonio is seeking board-certified Advanced Practice Providers (Acute Care Nurse Practitioners and Physician Assistants) to join a high-acuity, multidisciplinary critical care team at University Hospital. This role supports a 24/7, high-intensity ICU model serving complex patient populations including solid organ transplantation, cardiothoracic surgery, cardiac care, and ECMO therapy. Our collaborative model integrates Surgical Critical Care and Anesthesia Critical Care services to deliver comprehensive, patient-centered care across all ICU service lines. \n \n About the Program The critical care team is structured to provide: \n \n • 24/7 on-site coverage by Faculty Intensivists and Advanced Practice Providers (APPs)\n, • Support from multidisciplinary Residents and Critical Care Fellows\n, • Clearly defined structures and processes to ensure quality and consistency of care\n, • Real-time collaboration across service lines to develop and implement conjoint care plans\n \n \n Qualifications \n \n • Board-certified Acute Care Nurse Practitioner (ACNP) or Physician Assistant\n, • Active or eligible for Texas licensure\n, • ICU experience strongly preferred\n, • Demonstrated ability to thrive in a high-acuity, team-based environment\n, • Strong clinical judgment, communication, and collaboration skills\n \n \n Why Join University Health? University Health is proud to offer a supportive and rewarding work environment, including: \n \n • Competitive total compensation package\n, • Affordable medical insurance and comprehensive benefits\n, • Loan repayment program up to $50,000 over 5 years\n, • Annual professional business expense allowance plus CME days\n, • Annual tuition reimbursement and certification support\n, • Deferred compensation retirement plan with employer match\n, • Generous paid time off\n, • Opportunity to work alongside highly skilled and respected physicians\n, • Strong culture of teamwork and peer camaraderie\n \n \n About University Health University Health is a nationally recognized academic health system committed to delivering high-quality care, advancing medical education, and improving community health across South Texas. \n \n Why San Antonio? \n San Antonio offers an exceptional quality of life with a low cost of living, rich cultural heritage, a vibrant culinary and arts scene, and easy access to the Texas Hill Country. The city combines major metropolitan amenities with a welcoming, family-friendly atmosphere and year-round outdoor activities. \n \n

Job Description We are seeking a Pizza Maker to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Responsibilities: • Prepare all served food, • Plan food production to coordinate with meal serving hours, • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions, • Follow standard recipes and special diet orders, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Clean and maintain kitchen equipment, utensils, and appliances Qualifications: • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teamsCompany DescriptionCapos Pizzeria Broadway! Capo’s Pizzeria is a family-owned Buffalo-style pizza restaurant serving authentic pizzas, subs, and wings made using homemade Buffalo and WNY flavors. We use a thicker, slightly sweeter sauce, soft dough, Galbani cheese, Cup & Char pepperoni, Costanzo sub rolls, crispy wings. Dine in, take out, or order delivery for trusted local flavor.Capos Pizzeria Broadway!\r\nCapo’s Pizzeria is a family-owned Buffalo-style pizza restaurant serving authentic pizzas, subs, and wings made using homemade Buffalo and WNY flavors. We use a thicker, slightly sweeter sauce, soft dough, Galbani cheese, Cup & Char pepperoni, Costanzo sub rolls, crispy wings. Dine in, take out, or order delivery for trusted local flavor.

Job Description:\n\n Director of Retail Purpose The Director of Retail provides strategic and creative leadership for Hotel Emma’s retail operations and branded merchandise programs. This position is responsible for defining the retail vision, curating distinctive product assortments, directing buying strategy, developing vendor partnerships, and ensuring every retail touchpoint reflects the character, history, and standards of the Hotel Emma and Pearl brands. The Director serves as the organization’s retail visionary and senior buyer, transforming retail into an extension of the guest experience through thoughtful storytelling, craftsmanship, discovery, and exceptional presentation. The position balances creative leadership with strong financial stewardship, ensuring established merchandise channels continue to grow while identifying new opportunities for revenue, engagement, and brand expression. Primary Responsibilities Retail Vision and Strategic LeadershipDevelop and lead the long-term vision for Hotel Emma’s retail operations and branded merchandise programs.Establish an annual retail strategy that supports revenue growth, profitability, guest engagement, and brand recognition.Translate the Hotel Emma and Pearl brand identities into compelling merchandise, environments, activations, and guest experiences.Create annual buying, merchandising, marketing, and activation calendars.Establish clear performance expectations, priorities, and key performance indicators for the retail department.Maintain full accountability for departmental performance, standards, culture, and execution.Present retail strategies, opportunities, and performance updates to senior leadership. Brand Buying and Merchandise StrategyServe as the senior buyer and creative authority for retail merchandise.Direct the buying strategy for Hotel Emma merchandise, Pearl-branded merchandise, Larder retail, and other assigned retail programs.Maintain and strengthen established branded merchandise channels through disciplined assortment planning, product development, and inventory management.Ensure merchandise selections appropriately represent the distinct identities of Hotel Emma and Pearl.Develop seasonal, evergreen, limited-edition, and exclusive product collections.Identify opportunities for private-label, custom, co-branded, and locally produced merchandise.Establish category, assortment, pricing, and margin strategies.Evaluate product performance and make informed decisions regarding replenishment, expansion, markdowns, and discontinuation.Maintain a balance between commercially proven products and new, discovery-driven offerings. Market Attendance and Product SourcingAttend relevant markets, trade shows, design exhibitions, maker fairs, and industry events.Develop market plans and buying budgets prior to each buying trip.Identify emerging products, materials, brands, artisans, and consumer trends.Build relationships with designers, makers, publishers, artists, food producers, apparel companies, and lifestyle brands.Provide post-market recaps, recommendations, purchase plans, and product-launch timelines.Ensure market purchasing decisions are grounded in brand alignment, financial performance, guest relevance, and operational feasibility. Retail Innovation and Brand DiscoveryContinually seek out emerging artisans, designers, craftspeople, food makers, publishers, and brands that align with Hotel Emma and Pearl.Position the retail program as a source of discovery rather than a traditional hotel gift shop.Identify products and collaborations that guests are unlikely to find through mass-market retail channels.Develop exclusive and first-to-market partnerships that reinforce the organization’s position as a cultural and hospitality tastemaker.Partner with Culinary, Beverage, Marketing, Design, and Operations to create merchandise inspired by the property’s history, people, programming, and guest experiences.Maintain an active pipeline of new concepts, collections, collaborations, and retail experiences.Continually refresh the assortment so returning guests encounter new reasons to shop and engage.Evaluate emerging retail trends and determine which innovations appropriately support the brand.Encourage experimentation while maintaining disciplined financial and operational review. Brand Alignment and Creative DirectionProtect and elevate the visual and narrative identity of all retail programs.Ensure merchandise, packaging, signage, displays, and guest communications are aligned with approved brand standards.Partner with Marketing and Design on creative direction for product launches, photography, packaging, campaigns, and digital content.Develop storytelling standards that communicate the maker, origin, significance, and connection behind selected products.Ensure merchandise feels authentic to its respective brand rather than generic, overly commercial, or trend-driven.Maintain consistency across physical retail spaces, activations, e-commerce, and branded merchandise programs. Visual MerchandisingEstablish the overall visual merchandising direction for each retail environment.Develop seasonal display concepts, presentation standards, and visual merchandising calendars.Ensure daily merchandising execution remains fresh, intentional, organized, and commercially effective.Conduct regular merchandising reviews with retail leadership.Coach the Retail Manager and designated team members on product placement, display hierarchy, storytelling, replenishment, and presentation.Evaluate fixtures, signage, lighting, packaging, traffic flow, and product adjacencies.Ensure high-performing and strategically important merchandise receives appropriate visibility. Vendor and Partner RelationsServe as the senior relationship owner for external retail vendors and brand partners.Develop long-term partnerships with vendors that support quality, exclusivity, reliability, and innovation.Negotiate pricing, terms, minimums, lead times, exclusivity arrangements, and custom-product opportunities.Maintain full access to and communication with relevant external partners.Establish clear expectations for quality, delivery, packaging, invoicing, and brand compliance.Resolve vendor performance issues promptly and professionally.Identify opportunities for collaborative products, pop-ups, trunk shows, launches, and guest programming. Financial LeadershipDevelop and manage the annual retail budget, revenue plan, cost-of-goods targets, payroll plan, and expense strategy.Establish revenue, gross-margin, inventory-turn, average-transaction, and sell-through goals.Review financial performance regularly and adjust purchasing, pricing, labor, and marketing strategies as needed.Maintain strategic oversight of purchase orders, receiving, invoice processing, inventory reconciliation, and financial controls.Ensure purchasing commitments remain aligned with approved budgets and anticipated demand.Partner with Finance to maintain timely, accurate, and transparent reporting.Protect the strength of established revenue channels while identifying responsible opportunities for future growth.Develop financial business cases for new products, collaborations, activations, and capital investments. Inventory and Operational OversightEstablish inventory-management standards across all retail categories and locations.Oversee monthly inventories, reconciliations, receiving practices, transfers, damages, returns, and shrink controls.Ensure accurate use of Yellow Dog, Shopify, point-of-sale systems, and other retail platforms.Establish pars, reorder points, open-to-buy guidelines, and purchasing controls.Monitor aged inventory and create responsible plans for movement, repositioning, or markdown.Ensure all invoices, purchase orders, receiving records, and supporting documentation are completed accurately and on time.Maintain strong coordination between Retail, Finance, Receiving, Marketing, Food and Beverage, and other operational partners. E-Commerce and ShopifyDirect the recovery, ongoing management, and long-term strategy of Shopify.Ensure the online assortment reflects the quality and storytelling of the physical retail experience.Oversee online product selection, inventory synchronization, photography, descriptions, pricing, fulfillment standards, and promotional planning.Identify opportunities to expand reach beyond the on-property guest.Develop an integrated approach to in-person and digital retail.Monitor online sales, conversion, average order value, fulfillment performance, and customer feedback. Marketing and Business DevelopmentDevelop the annual retail marketing strategy.Lead the Larder retail marketing strategy in partnership with Marketing and Food and Beverage leadership.Partner with Marketing on campaigns, product launches, seasonal stories, social content, email communication, and public relations opportunities.Identify products and collections with strong storytelling and media potential.Develop programs that encourage hotel guests, local guests, Pearl visitors, and online customers to engage with retail.Integrate retail thoughtfully into hotel programming, culinary events, beverage experiences, holidays, and community initiatives. Activations and ExperiencesDevelop and direct retail activations that drive engagement, storytelling, and commercial performance.Oversee pop-ups, artisan showcases, product launches, trunk shows, seasonal markets, book signings, tastings, and collaborative events.Establish activation goals, budgets, operating plans, marketing support, and measures of success.Ensure activations feel integrated with the guest experience rather than functioning as stand-alone sales events.Evaluate activation performance and use findings to improve future programming. Team Leadership and DevelopmentLead, coach, and develop the retail leadership team.Create a culture of creativity, accountability, curiosity, collaboration, and exceptional hospitality.Establish clear roles, responsibilities, and decision-making authority.Delegate operational responsibilities while maintaining full departmental accountability.Conduct regular one-on-one meetings, performance reviews, and leadership-development conversations.Partner with the Retail Manager to ensure associates receive effective onboarding, product education, service training, and ongoing coaching.Develop succession plans and identify growth opportunities for high-performing associates.Ensure the team understands not only what is being sold, but why each product belongs within the collection. Guest ExperienceEnsure retail service reflects Hotel Emma’s standards of genuine care, thoughtful storytelling, and personalized hospitality.Develop service expectations for product knowledge, special orders, shipping, gifting, and issue resolution.Review guest feedback and respond to opportunities in a timely manner.Create memorable retail moments that deepen the guest’s connection to Hotel Emma, Pearl, San Antonio, and the makers represented.Ensure all retail environments remain welcoming, organized, clean, visually compelling, and operationally ready. QualificationsSeven or more years of progressive leadership experience in luxury retail, lifestyle retail, hospitality retail, buying, merchandising, or premium consumer brands.Demonstrated experience developing merchandise strategies and managing significant retail revenue.Strong buying background with experience attending markets and managing vendor relationships.Exceptional understanding of brand identity, product curation, storytelling, and visual merchandising.Proven financial acumen, including budgeting, forecasting, inventory planning, pricing, margin management, and performance analysis.Experience leading multiple retail channels, merchandise programs, or branded collections.Experience with Shopify, Yellow Dog, Toast, or comparable retail and inventory platforms preferred.Experience developing private-label, exclusive, or custom merchandise preferred.Excellent leadership, communication, negotiation, organizational, and problem-solving skills.Ability to influence and collaborate across Marketing, Design, Finance, Operations, Culinary, Beverage, and executive leadership.Ability and willingness to travel regularly to markets, vendor meetings, and industry events.Flexible schedule, including occasional evenings, weekends, and holidays. Working Conditions and Physical DemandsAbility to lift and move merchandise weighing up to 50 pounds.Ability to stand, walk, bend, kneel, reach, and remain active for extended periods.Ability to work in retail, office, storage, receiving, market, and event environments.Schedule will reflect operational demands, market travel, activations, and seasonal business needs.Occasional long or irregular hours may be required. Measures of Success The Director of Retail will be evaluated based on:Retail revenue and profitabilityPerformance and continued development of branded merchandise programsGross-margin performanceInventory productivity and accuracyProduct assortment quality and brand alignmentGrowth of exclusive and private-label merchandiseVendor and artisan partnership developmentMarket-buying effectivenessVisual merchandising executionShopify and e-commerce performanceActivation performanceGuest satisfaction and engagementTeam development and retentionFinancial and operational accountabilityStrength and consistency of retail storytellingPipeline of retail innovation and future concepts

Nutrition Services Director Career Opportunity Appreciated for your Nutrition Services skills Are you in search of a career close to home and heart, where your nutrition expertise can make a significant impact? As the Nutrition Services Director at Encompass Health, you will lead the coordination and direction of our Nutrition Services Department. Your responsibilities will include setting and implementing policies and procedures that guide cafeteria management, food preparation, budgeting, purchasing, staff development and safety practices. If you are passionate about having a career close to home and heart, then consider joining us to help patients heal. A Glimpse into Our World At Encompass Health, you'll experience the difference the moment you become a part of our team. Working with us means aligning with a rapidly growing national inpatient rehabilitation leader. Our achievements include being named one of the "World's Most Admired Companies" and receiving the Fortune 100 Best Companies to Work For® Award, among other accolades, which is nothing short of amazing. Starting Perks and Benefits At Encompass Health, we are committed to creating a supportive, inclusive, and caring environment where you can thrive. From day one, you will have access to: • Affordable medical, dental, and vision plans for both full-time and part-time employees and their families., • Generous paid time off that accrues over time., • Opportunities for tuition reimbursement and continuous education., • Company-matching 401(k) and employee stock purchase plans., • Flexible spending and health savings accounts., • A vibrant community of individuals passionate about the work they do! Become the Nutrition Services Director you always wanted to be • Manage Departmental budget as it relates to position., • Perform and document all purchasing, receiving, and inventory control of food and supplies., • Maintain proper sanitation, temperature, and food handling techniques to comply with regulations., • Determine quality, quantity and portion size of food required and ensure proper handling of food., • Ensure adequate staffing and management of the department's employees., • Ensure production for both patient meals and cafeteria line are properly coordinated., • Develop cafeteria menu as needed., • Purchase food, assist with and assign duties for special needs or special occasions. License or Certification • Registered Dietitian (RD/RDN) or Dietetic Technician, Registered (DTR/NDTR) with the Commission of Dietetic Registration (CDR) or Certified Dietary Manager (CDM) with the Certifying Board for Dietary Managers (CBDM) or an executive chef required. Qualifications • Registered Dietitian (RD/RDN) with the Commission of Dietetic Registration (CDR) or Certified Dietary Manager (CDM) with the Certifying Board for Dietary Managers (CBDM) or an executive chef required., • Three to five years of healthcare clinical nutrition, or executive chef experience required., • Ten plus years healthcare food service experience, or five plus years of healthcare management experience required., • Graduate of a Bachelor's degree program in Dietetics, Culinary Arts or related field preferred., • Must have thorough knowledge of nutrition and dietetics, administration, and operation of hospital food services, and knowledge of all H.A.C.C.P. guidelines. #LI-KM1 The Encompass Health Way We proudly set the standard in care by leading with empathy, doing what's right, focusing on the positive, and standing stronger together. Encompass Health is a trusted leader in post-acute care with over 150 nationwide locations and a team of 36,000 exceptional individuals and growing! At Encompass Health, we celebrate and welcome diversity in our inclusive culture. We provide equal employment opportunities regardless of race, ethnicity, gender, sexual orientation, gender identity or expression, religion, national origin, color, creed, age, mental or physical disability, or any other protected classification.

Job Description Morrison Living is hiring immediately for a full time FOOD SERVICE WORKER position. • Location: The Village at Incarnate Word - 4707 Broadway, San Antonio, TX 78209., • Schedule: Full time schedule. 5:00 am to 1:30 pm. Days may vary. Further details upon interview., • Requirement: Prior kitchen experience preferred., • Perks: Willing to train!, • Pay Range: $13.50 per hour to $14.50 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. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! Job Summary Summary: Prepares, presents and serves food as needed. Essential Duties and Responsibilities: • Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables., • Weighs and measures designated ingredients., • Carries pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards., • Stores food in designated areas following wrapping, dating, food safety and rotation procedures., • Cleans work areas, equipment and utensils., • Distributes supplies, utensils and portable equipment., • Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Serves customers in a friendly, efficient manner following outlined steps of service., • Resolves customer concerns and relays relevant information to supervisor., • Ensures compliance with company service standards and inventory and cash control procedures., • Assures compliance with all sanitation and safety requirements., • Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonLiving.pdf Morrison Living 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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. Morrison Living maintains a drug-free workplace.

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

Job Description Our vision is that Pearl is the pioneering Plazamaker of North America through creating places and experiences to cultivate human connectedness. Every person who joins our organization is invited to join us in pursuing this vision and making Pearl the place to be. The Markets Manager will play an integral part in fulfilling Pearl’s vision of furthering Pearl’s vision of being the pioneering Plazamaker of North America through creating and managing multiple and foster strong working partnerships to create dynamic and valuable experiences for our vendors, Pearl tenants, and our community. This person must have a strong commitment to educating San Antonio on the importance of locally sourced food and promoting locally made products. While managing the already established twice-weekly Market and seasonal Night Markets, the position will also generate and implement ideas for growth and regional visibility. Essential Functions Leadership & Communication • Manage all Markets – Weekend (Saturday, Sunday) and Night Markets (Wednesdays), • Supports market strategy by maintaining a balanced vendor mix that aligns with percentage guidelines and organizational expectations., • Executes Markets in accordance with the established space‑use strategy., • Provides leadership and direction to Experience Coordinators onsite during Markets execution. Markets Manager will communicate with Senior Experience Manager on daily tasks for Coordinators to ensure clarity on responsibilities and balancing assignments for events and Markets., • Development of a portfolio of markets – gather intelligence on a variety of markets that will enhance the Markets vendor mix, brand, and experience, • Work cohesively with Pearl restaurants, retailers, and operators (Pullman Market, Stable Hall, Hotel Emma, etc.) to encourage their participation in Markets with the shared commitment of generating revenue, foot traffic, etc. to all, • In conjunction with Silver Ventures Marketing team, collaborate on general Market promotion on social media, Pearl website, e-newsletter, and any other applicable outlets, • Elevate the visibility and reputation of events and Markets through proposed marketing efforts, awards, certifications, and other recognition opportunities. Essential Functions • Manage all vendor aspects for all Markets. Involves ongoing communication, conducting vendor site visits, collection of monthly sales, and necessary permits and paperwork, vendor placement at market, and being on site for every Market, • Work with Pearl restaurants/chefs and the Culinary Institute of America, San Antonio, to schedule and coordinate educational opportunities for shoppers (e.g., live cooking demonstrations), • Schedule security and musical entertainment and adhere to processes,, • Oversee operations to ensure facilities are maintained, electricity and water needs are accessible, and supplies and equipment are available, • Create and manage annual operating budget, approve vendor invoices, and work with accounting team to make sure market stall fees and percentage rent is paid, • Manage payment assistance programs, reporting, and payments (ex: SNAP, etc.), • Physically able to lift and carry up to 40 pounds, stand and walk for multiple hours, bend, squat, climb, kneel, reach above and below shoulder level, etc., • Exposure to various environments such as loud noises and weather conditions (heat, cold, rain), • Organizes and maintains Experiences storage area(s) according to 6S program, • Availability to work evenings and weekends as schedules require Required Education and Experience • Bachelor’s degree from an accredited college/university in Business, Hospitality Management, Marketing, Event Management, or a related field, or an equivalent combination of education and relevant experience preferred, • Five (5) years experience and proven record of managing markets or events operations, including vendor onboarding and compliance, scheduling, logistics, and day‑of execution, • Proven ability to manage multiple priorities independently, resolve onsite issues, and ensure a positive experience for vendors, customers, and community partners, • Ability to analyze attendance, sales trends, vendor performance, or customer feedback to inform Senior Experience Manager of improvements and growth initiatives, • Knowledge of or experience with permits, food safety requirements, local regulations, or community guidelines related to Markets or events, • Strong proficiency in modern workplace technologies (e.g., Microsoft Office suite, scheduling tools, digital platforms) with the ability to quickly adapt to new systems Schedule: The role is on onsite position in San Antonio, Texas • Saturdays, Sundays, Wednesdays – Onsite for Markets, • Two other weekdays – Onsite In Office

Job Description Location: on campus dining & catering Texas A&M - SAN ANTONIO, TX Salary: $55,000-60,000 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 Chartwells Higher Ed is hiring an energetic and growth minded CATERING CHEF MANAGER on the campus of Texas A&M in San Antonio, TX to join our DINING SERVICES team! In this key leadership role, you will be responsible for assisting with the day-to-day food service operations across campus dining. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals for the dining program. Essential Duties and Responsibilities: • Works with the Catering and Operations management team in creating nutritious and top quality food., • Implements new culinary programs in conjunction with the marketing and culinary teams., • Maintains excellent relationships with the client., • Manages, trains, and develops associates., • Performs other duties as assigned. Qualifications: • 1 to 3 years of food service management experience., • High Volume Catering required., • Experience in restaurants, hotels, corporate dining, education, military, and/or related food service operations., • Strong leadership and communication skills., • Financial experience and business acumen skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet., • CULINARY degree is preferred. 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, • 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1544093 Chartwells HE SARA C ST CLAIR [[req_classification]]

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description General Summary: This position assists in overseeing that all meal production is with in compliance of federal, state and contract regulations pertaining to the National School Lunch Program (NSLP), Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), and other vended regulatory compliance, in the creation of menus, recipes and production. This position may also be responsible for handling any special dietary needs of the clients. In addition, ensuring the menus meet regulatory and nutritional requirement, promote development of sound nutritional practices, and maintains a safe and sanitary environment. Essential Functions: • Knowledge of federal, state, and local laws, regulations, policies, and best practices in the areas of food service management, menu planning, food purchasing, and preparation of foods in food service environment., • Skill in recipe standardization, development, and testing quality food products., • Skill in providing educational and training assistance for managers, supervisors, and other employees., • Skills in providing comprehending and evaluating facts and problems associated with food service situations; exercising sound judgement; and taking decisive and timely action in accordance with standard operating procedures., • Skill in conducting analysis and preparing written documentation in response to inquiries and complaints from groups such as parents, district officials and administrators, and the public., • Skill in gathering, organizing, analyzing, interpreting data, utilizing various statistical techniques, applying concepts to assist in formulating conclusions and developing recommendations and solutions., • Ability to manage multiple complex tasks simultaneously and independently to meet deadlines., • Perform reviews of assigned contracts to evaluate compliance. Provide an action list of items, guidance, and support to correct/improve issue, and follow up as necessary., • Plan and create menus that are within federal and state regulations for the NSLP, CACFP, SFSP, and vended contract regulations. Menus must be balanced, offer variety, diverse, and be budget conscience., • Works with Director of Community Health & Nutrition, the Director of Meal Programs & Compliance, and the EVP of Culinary Operations teams to test, evaluate and establish a master recipe file of approved standardized recipes., • Routinely visits partners to evaluate products, recipes, and student acceptability of menu items., • Tests and evaluates all food products to be considered for purchase, coordinates partner taste tests., • Issues standardized recipes and coordinates input of data to provide nutrient analysis of menus., • Remains current and implements new nutrition guidelines and meal patterns as directed by TDA and federal regulations, trains department staff implementation of these regulations., • Works closely with Procurement team and vendors to identify the best quality, most cost effective and regulation compliant food items., • Prepares, pre-costs, and distributes menus., • Develops, maintains, and distributes food production records for all menus., • Maintain nutrition software database, trains department staff on use of menu planning software., • Trains staff on proper completion of food production records; works with kitchen staff to verify that food production records are completed timely and accurately., • Assist with nutrition education and marketing., • Manages special diet programs to include food allergies, specials menu, menu substitutions, monitoring and coordination with kitchen staff., • Assists with and participates in training, certification, association activities and special events., • Create and implement training materials and handouts to support partners as needed., • Organize and file for all menus, production records, and nutrient analysis keeping them on record for 5 years., • Assist in compiling, maintaining, filing and presenting reports, records, and other documents as required., • Demonstrate use of productive and efficient skills to raise community awareness of SAFB resources and programming. Qualifications • Bachelor’s degree from an accredited college or university., • Certification as a Registered and/or Licensed Dietitian., • A minimum of 2 years’ work experience in school nutrition or related field is preferred. Consideration will be given to candidates with other food service-related work experience., • Food service experience required, strongly prefer school food service experience., • Current SERV Safe Manager’s Certification; or SERV Safe Manager’s Certification, must be obtained within the first 30 days of employment., • Excellent communications skills, both written and verbal, including the ability for effective public speaking, • Experience with production planning for large quantity food production, • Ability to manage time efficiently and to work independently with minimum supervision., • Ability to work cooperatively with other staff, volunteers, and agency personnel., • Orientation to detail, accuracy, and the meeting of deadlines., • Good judgment and discretion., • Ability to represent the Food Bank in a courteous professional manner., • Possession of a current Texas driver’s license, liability insurance and a clean driving record., • Access to reliable transportation., • Travel within the city will be required., • Flexibility in schedule requires to work early mornings, weekends, and late evenings. Physical Demands The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is constantly required to sit, talk, hear, reach, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, stoop, and keyboard. The employee must occasionally lift, and/or move up to 25 pounds. Work Environment This job is performed in an indoor office environment and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate. The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.

Job Description Senior Event Producer This role is able to work from home but candidates must also be able to attend client meetings, events, site inspections, etc. in person. Applicants must be based in/near Dallas, Houston, San Antonio, Austin, or New Orleans to be considered for this role. We're PRA, the leading destination management company (DMC) with 45+ years of experience across 32+ states and 100+ destinations. We believe destinations have power-and our people unlock its magic. We push past boundaries to transform ideas into business event experiences that connect, inspire, and endure. If you're curious, bold, and ready to build standout experiences, you'll find your place here. Primary Responsibilities • Responsible for the logistical management and operational execution of client events and programs, including complex programs for high profile accounts with budgets ranging from $500K-$1M+, • Serves as the primary contact for the client during the pre-planning and operation of the client's program post-sale and ensures the expectations of the client are exceeded to promote client satisfaction and account retention, • Meets with Sales team to go through details of a client's program and serves as primary client contact once event has been contracted, • Manages program changes during pre-planning and on-site, negotiating and up-selling, • Responsible for managing the expected gross margin for the event once contracted, • Orders, confirms and re-confirms all suppliers, develops relationships with supplier/partners, negotiates and contracts terms-of-service and price including, but not limited to service expectation levels, guarantees, cancellation, billing information, directions, etc., • Ensures deposits for program have been received as contracted and billing is completed, • Determines Field Staff work assignments, based on program schedule and staffing needs, • Prepares and distributes trip sheets and any other relevant program information and direction for Field Staff, • Participates in recruiting and training Field Staff, • Coordinates and processes all Field Staff paperwork involving compensation including timesheets, expense reports, and pay rate change forms, • Maintains inventory of field staff uniforms and materials and coordinates purchases of additional uniforms and equipment as required, • Completion of all program production paperwork, such as trip sheets, check requests, service agreements, invoicing, job costing, expense reports, etc., • Assists Experience Designers with program development according to specifications of client, • Manages cost preparation, program summaries, deposit invoices, service agreements, and related correspondence, • Responsible for forwarding any necessary program information to hotel and venue representatives to ensure seamless coordination with venue operations, • Conducts pre-con meetings with client/hotel to review all details of the program as confirmed, • Keeps Regional and Global Sales Managers fully informed of all opportunities and program changes and takes prompt corrective action where necessary to ensure successful delivery of client objectives, • Model teamwork and collaboration, setting the standard for professionalism and operational excellence, • Develop and implement new processes or improvements to enhance program operations, • Facilitate training and professional development initiatives, including ongoing skills development for Event Producers in collaboration with leadership, • Lead department meetings and assign programs in the absence of leadership (ADOE) Qualifications • Bachelor's degree, or equivalent relevant experience, • 4 years of experience in overseeing the execution of corporate meetings, client events, and other complex programs. DMC, corporate incentive travel, hospitality or related experience highly preferred, • Proven ability to lead operations functions and effectively supervise, develop, and mentor Field Staff, • Excellent interpersonal and communication skills with a diverse group of clients, supplier partners, coworkers and employees, • Demonstrated success in analyzing and interpreting client requirements, contracts, financial reports, and complex legal documents to mitigate risk and ensure profitability., • Skilled at presenting information and responding to questions from clients, supplier partners and hoteliers, • Ability to multitask and work on multiple programs with different deadlines, • Must be able to work well with all levels of management and staff, hoteliers and venue staff, clients and supplier partners, • Deep market knowledge of attractions, hotels, parks, venues and supplier partners in the local area and ability to locate and vet new venues and supplier partners, • Must be able to work flexible hours including weekends, evenings and holidays Benefits package includes Medical, Dental, and Vision insurance, Company-sponsored Life Insurance and Short/Long Term Disability Insurance, 401(k) with Match, Parental Leave, Cell Phone and Home Internet Stipends, Paid Vacation, Sick Leave, and Holidays, Pet Insurance, Flexible Spending Accounts, and other optional benefit coverages. Ready to discover where next begins? PRA offers you room to grow, create, and step confidently into your next era. When you join PRA, you'll have the opportunity for a creative, energetic, and inspiring career in sales, creative, operations, production and more. Apply now and create your next. Our Services Activations Experiential Marketing Event Strategy Experience Design Interactive Installations Themed Events & Décor Adventures & Excursions Dining & Culinary Experiences Entertainment & Performances ESG & Social Impact Integration Team Building & CSR Transportation & Logistics Meeting Management AV Management Content & Messaging Content Design & Production Demo Experiences * Theatrical Design & Delivery

Job DescriptionFULL-TIME POSITION AVAILABLEMUST HAVE MORNING/DAYTIME AVAILABILITYWork-Life balance - all Kneaders Bakery & Cafe locations are closed every Sunday & are closed on Thanksgiving Day & Christmas every yearHealth benefits to support health & wellness for full-time employees (we also offer pet insurance for your 4-legged family members)Career growth opportunities - Restaurant leadership, retail management, specialization in the art of pastry & bread baking... Kneaders has many career development paths availableCompetitive hourly wageIf this sparks your interest, read below to learn about the person Kneaders is currently looking for.Kneaders Bakery & Cafe is currently looking for a talented full-time Head Pastry Chef who is as passionate about food quality, customer service, community & as we are! In the role of Pastry Chef, you will have the opportunity to lead a dynamic team who will offer a unique menu selection of more than 40 fresh baked pastries, pies, cakes, & muffins all made with honest, whole ingredients. A successful Pastry Chef at Kneaders Bakery & Cafe must possess: Proven track record of demonstrating super-hero abilities in the kitchen from following recipes to paying close attention to details to create one-of-a-kind pastries & baked goods. Lifting large amounts of dough, flour, and other supplies all weighing 50 lbs. or more & the ability to stand, lift, and mix is what our Pastry Chefs do every dayThe ability to work through change & be able to be flexible all while keeping a close eye on what's cooking! A love of rising before the sun comes up - all Pastry Chef shifts start as early as 4am (and sometimes earlier!) throughout the year. You need to be an early bird! A successful Pastry Chef at Kneaders Bakery & Cafe need to be qualified with: 1+ years of large-scale baking/pastry experience, with experience in working quickly to decorate amazing pastriesLeadership experience - either in a retail or food capacityAttentiveness to compliance with local, state, & federal regulations for food handler & sanitation standardsExperience with inventory/ordering Formal culinary education is a bonus!Must be at least 18 years of age to be considered for the role of Pastry Chef at Kneaders Bakery & Cafe.If this person is YOU, start your journey today & complete your application! Job Posted by ApplicantPro

Our client is a reputable distribution company looking for someone with accounts payable and accounts receivables experience to join their team. FUN COLLABORATIVE ENVIRONMENT. The Benefits of Joining this Company and Team • Impactful Role: Take on a pivotal role where your financial analysis and reporting skills will directly influence our company's growth and profitability., • Career Growth: Enjoy ample opportunities for professional development and advancement as you sharpen your accounting prowess., • Cutting-Edge Environment: Join a forward-thinking organization that embraces innovation and leverages advanced technologies in our financial operations., • Collaborative Culture: Thrive in a supportive and inclusive workplace where teamwork, communication, and idea-sharing are valued and rewarded., • Work-Life Balance: Achieve a healthy work-life balance in San Antonio, a vibrant city known for its rich culture, diverse culinary scene, and outdoor recreational opportunities. About the Company for the Accounting Clerk • Committed to providing an opportunity for personal growth, fulfillment, and recognition of accomplishment., • Daily exposure to upper management, • Our client has experienced tremendous growth and is looking to continue growing, • Truly a family atmosphere, where people care about each other and work hard for one another, • Work/life balance Responsibilities Of the Accounting Clerk, • Accounting Clerk will handle Accounts Payable and 1099 processing, • Assisting with expense reimbursements, • Assisting with reconciliations, • Performing month-end closing activities Preferred Qualifications of the Accounting Clerk, • Bachelor’s degree in Accounting, • 1-2 years’ experience working in a corporate accounting department, • Technical skills in Microsoft Office _

Job Description Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description Team Members At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: As a CAVA Team member you are our guests' first experience! You have the opportunity to bring positivity, charm and an exceptional experience to each customer every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our vibrant food menu options and customizing their meals to their personal preferences, our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description Team Members At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job DescriptionDescription: WHO WE ARE We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we’re headed to the moon with a simple mission — to make people feel good. While no one on the team is quite like the other, it’s our common values that keep us united. • Be Authentic and Humble, • Act with Integrity, • Bring Good Energy, • Get Extraordinary Results, • Achieve as a Team, • Inspire with Hospitality ABOUT THE ROLE As a Dishwasher your responsibility is to provide clean and sanitized dishes, flatware, pots, pans while maintaining dish work areas, equipment and tools for food service. TO BE SUCCESSFUL YOU MUST • Have an unparalleled love, passion, and commitment to making others feel good, • Have an eye for details and upholding standards, • Support, serve, and uplift your teammates, • Enthusiastic ambassador for our brands, • Love spreading positive vibes, • Calm under pressure, • Operate with a sense of urgency, • Look for creative solutions and approaches WHY YOU’LL LOVE BEING A DISHWASHER AT POSTINO Postino WineCafe has a rich culture of delivering the best hospitality experience in the restaurant industry. We are a growing brand with unlimited career advancement who will support your journey with exceptional beverage and culinary development. The working relationships you build today - will be deep, meaningful, and long lasting. Lastly, we believe you should have a voice and be recognized and rewarded for your contributions. YOUR BENEFITS • Meal Discounts & Perks, • Competitive Wages Paid Weekly, • Earned paid sick time, • 401K with company match, • Pursue Level 1,2 Sommelier & Cicerone Certification and be reimbursed upon completion, • Flexible Spending & Dependent Care, • Access to Medical, Dental, Vision when eligible, • Access to Teladoc services for all team members after 30 days eligibility, • Enroll in Medical Benefits and get Fitness Discounts & Additional Mental Wellness Programs, • Thanksgiving and Christmas off Requirements:, • Full time (30 hours or more) or part time position (30 hours or less) that requires a flexible schedule, often working weekdays, weekends, and holidays. Normal shifts include as early as 7 a.m. and as late as 2 a.m. and can fluctuate often, • State Food Handler's Certification is required

Job Description Dishwasher At The Sicilian Butcher, our scratch kitchen runs on teamwork, trust, and pride in the craft. Every dish starts long before it hits the table—and that begins with a clean, organized kitchen and a team that supports one another. We’re looking for a reliable, hardworking Dishwasher who understands that their role is essential to the success of the entire kitchen. This position is ideal for someone who enjoys working as part of a close-knit team, takes pride in doing things the right way, and thrives in a fast-paced, from-scratch kitchen where every role contributes to the guest experience. What's in it for you? • Competitive Pay, • Career growth opportunities with a growing company, • Health, Dental and Vision for full-time employees Requirements • Be at least 18 years of age., • No previous experience is needed. We offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • Willingness to learn about the menu and the varying products we carry. A Day in The Life As a Dishwasher, you keep the heartbeat of our scratch kitchen strong by making sure our team always has clean, ready-to-go tools to crush service. Fast-paced, team-driven, and essential — this is a role where your work truly matters. • Wash dishes, glassware, flatware, pots, and pans using a dishwasher or by hand., • Keep the dishwasher clean and stocked. Immediately report any functional or mechanical problems to the Kitchen Manager., • Monitor dishwasher water temperature to ensure sanitary wash cycle, • Maintain kitchen work areas, equipment, and utensils in a clean and orderly condition, • Clean and remove trash from designated kitchen areas, • Organize clean dishes, utensils, and cooking equipment in storage areas, • Maintain adequate levels of clean tableware for the dining room and kitchen, • Maintain proper levels of dish detergents and cleaning supplies Who we are: The Sicilian Butcher is a modern-casual dining concept built on the rich culinary traditions of Sicily, reimagined for today’s guest. Known for our craft meatballs, scratch-made pastas, attentive service, and vibrant atmosphere, we bring together old-world flavors and contemporary creativity in every dish we serve. Our restaurants are designed around family-style hospitality—warm, welcoming, and full of energy—where quality ingredients and authentic recipes are at the heart of everything we do. As a growing concept, we’re committed to developing our team, expanding our footprint, and continuing to deliver exceptional experiences that turn first-time visitors into lifelong guests. WORKING CONDITIONS: Position requires qualified individuals to see, hear and speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods of time; lift up to 50 pounds, bend, stoop and kneel. May be required to work outside in various weather conditions. May be required to work on a computer for extended periods of time, including viewing the screen, using a mouse, manipulating a keyboard with hands, and reaching with arms. May be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment. Must be able to report to work responsive, free from sedatives, and in a non-sedative state. Must disclose prescribed and/or over-the-counter pharmaceuticals that may impair or affect the ability to perform the job's essential functions. Natural and regular stressors occur on the job. Hash Kitchen is an equal opportunity employer and expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy. We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary This position will report to Vice President of R&D. The incumbent will be responsible for developing customized bakery products (from written concept/bench-top to full scale production) that support the sales growth and profitability across 4 divisions: Government, Food Service, Retail and Specialty Channel. Position will combine the disciplines of Science of Baking, and large-scale manufacturing to create products that maintain specifications and culinary quality (freshness, taste, and texture) through mass production. Essential Functions (mental & physical) • Formulate and develop new products from concept to commercialization to meet customer expectations on nutritional profile, ingredient statement and product attributes., • Conceptualize bakery products and develop product prototypes for evaluation., • Assist with the sourcing and evaluation of ingredients., • Lead cost saving initiatives through ingredient, product and process optimization., • Drive innovation through continuous improvement., • Work with Operations and Engineering teams to develop and document the process for the manufacture of new products., • Provide technical leadership to production. Conduct plant trials and new product start-ups with Operations Team., • Develop finished product and process specifications., • Work with QA to ensure food safety and regulatory requirements are met., • Works with cross functional teams (Sales, Operations, Purchasing, Engineering, Quality, etc.) on projects requiring product development support. Non-Essential Functions • Arrange for completed products/samples to be shipped to, • Maintain records of formula spreadsheets and Qualifications • Must have baking and manufacturing related, • Must have 'Trouble Shooting' mind, • A passionate interest in food, specifically baked goods, with a high degree of professional commitment to the food industry., • Considerable knowledge of the types and grades of ingredients used in general sweet good and bread baking., • Flexibility and ability to professionally handle multiple projects simultaneously while addressing aggressive timelines for completion., • Ability to understand costing, profitability and impact on overall business, • Knowledge of HACCP, GMP's and, • Hands on participation in the scale up of product across multiple production, • Ability to establish and maintain professional and effective working relationships with all employees at multiple facilities at multiple levels., • Knowledge of food production equipment and processing at plant, • Project management Education and Experience • AIB Certified Baker, or Degree in Culinary, • Must have 3 years' experience in bakery manufacturing or, • Knowledge of USDA and FDA regulations (preferred)., • Proficient in Microsoft Office Suite and particularly Excel Physical Demands • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus., • Ability to work long hours while, • Work hours in excess of forty (40) hours will be Work Environment • Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • While performing the duties of this job, the employee is exposed to weather conditions prevalent at the time., • The noise level in the work environment is usually, • The employee is expected to adhere to all policies and to act as a role model in the adherence to policies.

Job Description Salary: $100000 - $110000 /year Pay Grade: 14 Other Forms of Compensation: 20% Bonus eligible As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Job Summary: Working as a District Chef, you are responsible for overseeing all culinary functions for multiple corporate dining accounts. You will support a team of associates and oversee all safety and sanitation as it pertains to the accounts. Key Responsibilities: • Supports multiple corporate dining accounts, • Teaches, trains and mentors chefs, • Responsible for driving innovation in all accounts, • Helps chefs manage cost controls and control expenditures for the account, • Teaches Chefs how to plan and create all menus, • Shows chefs in the region how to purchases and manage inventory, • Will bring up the skill level of chefs in the region, • Rolls out new culinary programs in conjunction with Company marketing and culinary team, • Develops and communicates strategies for improving customer experience, • Provides training programs to assure consistent, high quality food Preferred Qualifications: • Culinary degree preferred, • A minimum of five years of culinary management experience is required, • At least two years of multi-site culinary management experience is required, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • 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. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionDescription: The Pastry Chef de Partie plays an important role in the success of the pastry program, overseeing the preparation and execution of assigned desserts and pastry items with consistency, precision, and care. They are expected to maintain high standards of quality and efficiency, ensuring each product aligns with the restaurant's culinary vision. Beyond technical execution, the Pastry CDP sets a strong example through professionalism, cleanliness, organization, and teamwork. This role also involves mastering foundational skills essential for future growth and leadership within the kitchen. Operational Responsibilities: • Work 4–5 days per week in the restaurant, following all company training programs., • Maintain a positive outlook to boost morale and contribute to a collaborative, high-performing team., • Mentor fellow teammates while supporting productivity, consistency, and innovation., • Keep all workstations and shared areas clean, organized, and well-maintained throughout each shift., • Monitor, taste, rotate, and track all food items in your area while minimizing waste and communicating stock needs to the Chef team., • Communicate clearly and efficiently using both verbal and non-verbal cues., • Arrive prepared with sharpened knives and wear clean, wrinkle-free uniform items daily., • Coordinate with Front of House staff to enhance the guest experience., • Work quickly, safely, and efficiently throughout each shift. Personal Requirements: • Be an ambassador for the company and maintain professionalism in and outside of work., • Strong culinary skills and attention to detail., • Positive attitude and ability to maintain high morale., • Effective communication skills, both verbal and non-verbal., • Ability to work collaboratively in a fast-paced environment., • Professionalism and commitment to representing the company., • Flexibility to work 40-50 hours per week., • Ability to work efficiently and safely during shifts., • Texas Food Handler Certificate required. Working Conditions: • A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department., • Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements., • Exposure to hot, cold, and potentially hazardous equipment is possible., • Familiarity with office equipment such as phones, computers, fax machines, and copiers may be required. Benefits: • 3 Sick Days annually, • 50% discount at all ERHG/Market Restaurants, • 20% discount on retail, • Employer Contribution to Health Insurance, • 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000, • Wine Exam Reimbursement Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities. Requirements:

Job Description Dietary Aide We are seeking a compassionate and detail-oriented Dietary Aide to join our team at Avir at French Home in San Antonio, TX. As a Dietary Aide, you will play a vital role in ensuring the highest level of care and satisfaction for our residents. Job Summary: As a Dietary Aide, you will be responsible for assisting with the preparation and service of meals, maintaining a clean and organized dining environment, and providing exceptional customer service to our residents and guests. You will also have the opportunity to work closely with our culinary team to create delicious and nutritious meals that meet the dietary needs of our residents. Responsibilities: Assist with food preparation, including washing, peeling, and chopping fruits and vegetables Prepare and serve meals to residents, ensuring timely and pleasant dining experiences Maintain a clean and organized dining environment, including cleaning and sanitizing equipment and utensils Work closely with the dietary department to plan and execute special events and functions Maintain accurate records of food preparation and resident dining experiences Perform other duties as assigned by the dietary department About the Role: As a Dietary Aide at Avir at French Home, you will have the opportunity to make a real difference in the lives of our residents. You will work in a fast-paced and dynamic environment, where attention to detail, a positive attitude and regular attendance are essential. If you are a team player who is passionate about providing excellent customer service, we encourage you to apply. What We Offer: A fun and supportive work environment Opportunities for growth and professional development A fulfilling experience working with seniors and making a difference in their lives How to Apply: If you are a motivated and compassionate individual who is looking for a new challenge, we encourage you to apply for the Dietary Aide position at Avir at French Home. Please submit your application today and join our team of dedicated healthcare professionals.

Job Description Baker We are looking for an experienced Baker to join our team, specializing in bread production. The ideal candidate will have completed a culinary baking program or bring hands-on baking experience to the role. Experience with lamination techniques is a strong plus. Responsibilities Prepare and produce a variety of breads, following established recipes and quality standards. Maintain consistency in taste, texture, and appearance across all baked goods. Monitor ingredient quality and manage inventory as needed. Ensure cleanliness and organization of the baking area, adhering to food safety standards. Work efficiently within production timelines to meet daily output goals. Requirements Completion of a culinary baking program, or equivalent hands-on baking experience. Solid understanding of bread-making techniques and processes. Ability to work in a fast-paced kitchen or bakery environment. Strong attention to detail and commitment to quality. Nice to have Experience with lamination techniques, such as those used in croissants and puff pastries. This is a great opportunity for a dedicated baker looking to grow their skills in a professional bread production setting. If you have a passion for baking and take pride in producing high-quality bread, we encourage you to apply.

Job DescriptionChef de Cuisine – Restaurants at Pearl Overview: Pearl is seeking a creative and disciplined Chef de Cuisine to lead culinary operations at one of our restaurants at Pearl. This role is perfect for a chef who values consistency, mentorship, and delivering exceptional guest experiences through food. Key Responsibilities: • Oversee all culinary operations, ensuring excellence in food quality, presentation, and safety., • Lead and inspire the kitchen team, fostering a culture of professionalism and collaboration., • Monitor food preparation techniques and plating to uphold brand standards., • Develop and refine recipes, prep systems, and kitchen workflows., • Conduct regular tastings, line checks, and team briefings., • Manage food costs, inventory, and vendor relationships., • Ensure compliance with health and safety regulations., • Hire, train, and mentor kitchen staff to build a high-performing team. Qualifications: • 2+ years of experience as a Chef de Cuisine or Executive Chef., • Deep knowledge of culinary techniques and kitchen operations., • Proven ability to lead and develop kitchen teams., • Strong understanding of food safety and allergy protocols., • Experience with budgeting, ordering, and inventory control., • Proficiency in Microsoft Office and culinary management systems., • Ability to work in a high-volume, fast-paced environment., • Spanish language skills a plus.

Job Description Salary Range Commensurate w/Experience: $52k-$65k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift., • Maintain the highest level of food quality while managing waste., • Managing employees’ schedules, • Responsible for inventory & purchasing and receiving with approved vendors., • Maintain a clean & organized facility & following local health regulations., • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role, • A degree in Culinary Arts is not required but is a plus., • Experience in leading and supervising hourly team members., • Experience working within budget parameters., • Knowledge of Scheduling and Restaurant software programs, • Strong knowledge of cooking methods, kitchen equipment, and best practices We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job DescriptionMeyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented hospitality professionals who consistently deliver exceptional results. Our Associates are encouraged to reach their fullest potential by creating a differentiated guest experience while driving outstanding bottom line performance.Learn more about what makes Meyer Jabara Hotels different:What's Your JQ? MJ Hotels Want to Know.https://www.youtube.com/watch?v=qAGd0FhBqJs&feature=youtu.beThompson San Antonio-Riverwalk is seeking a Sous Chef who will serve as a key culinary leader. This hands‑on leadership role is designed for a highly skilled culinary professional who excels in polished execution and delivering exceptional dining experiences within a cultural environment.The Sous Chef will oversee daily kitchen operations with a primary focus on The Moon's Daughters, while maintaining full open availability to support all shifts as needed to ensure seamless execution across the culinary department.Key ResponsibilitiesLead daily culinary operations by supervising food preparation, production, and service execution, ensuring consistency, precision, and adherence to quality standards of Thompson Hotels across all meal periods.Support and develop the culinary team through coaching and daily leadership that fosters craftsmanship and accountability.Manage key operational functions including ordering, inventory, cost control, scheduling, and payroll to support financial goals and efficiency.Ensure safety and sanitation by upholding food safety standards, maintaining equipment care, and enforcing compliance with health regulations.Collaborate with the Culinary and Food & Beverage leadership, and hotel departments to support seamless service, special events, and elevated guest experiences.Administer constructive coaching and disciplinary documentation when necessary to uphold standards and support colleague growth.QualificationsMinimum of two years of experience as a Sous Chef in a hotel or fine‑dining restaurant with demonstrated ability to perform at an elevated standard.Culinary degree or equivalent professional training.Strong command of culinary techniques with the ability to execute refined dishes.Solid understanding of kitchen operations, including production flow, ordering, inventory, and cost management, with the ability to support efficiency.Demonstrated success in leadings teams through guidance and consistent coaching.Exceptional communication and interpersonal skills, with the ability to collaborate across culinary and front‑of‑house teams.Full open availability, including AM, PM, weekends, and holidays; abilit to provide coverage across all shifts as needed.If you believe you have the J Quality please click through to apply.All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, gender identity, sexual orientation, or protected veteran status.

Job Description The Sous Chef – Banquets is primarily responsible for the planning, production, and execution of all banquet and special event culinary operations at Hotel Emma. This role leads large‑scale food production, coordinates banquet prep and service execution, and ensures consistency, quality, and efficiency across multiple simultaneous events. The Sous Chef supports à la carte operations as business levels require and assumes full kitchen leadership responsibilities in the absence of the Executive Chef. This position plays a critical role in delivering exceptional banquet experiences while maintaining food quality, labor control, food safety, and alignment with Hotel Emma’s culinary philosophy. ESSENTIAL JOB FUNCTIONS Banquet Operations & Execution • Leads all banquet culinary production, organization, and execution, • Plans and executes banquet prep schedules, production lists, and staffing needs, • Oversees and participates in high‑volume food production for banquets, private dining, and special events, • Expedites multiple banquets simultaneously with limited supervision, • Reviews banquet event orders (BEOs), menus, and timelines to ensure accurate execution, • Ensures all banquet food meets Hotel Emma quality, presentation, and timing standards, • Coordinates mise en place quantities for large‑scale service and verifies readiness prior to events, • Develops, writes, and executes banquet and special function menus within established budgets, • Produces banquet‑specific recipes and completes food cost analysis as required Leadership & Staff Development • Trains and develops line cooks, banquet cooks, interns, and externs to standard performance levels, • Delegates daily banquet production tasks and ensures accountability, • Provides ongoing coaching in technique, organization, sanitation, and execution, • Supports a culture of professionalism, teamwork, and continuous improvement Kitchen Operations & Standards • Assists with overall kitchen operations and supports à la carte service as needed, • Maintains cleanliness and organization of all kitchen areas, including walk‑ins, freezers, dry storage, and banquet prep spaces, • Oversees stewarding operations related to banquet service, equipment, and storage, • Ensures proper handling, labeling, rotation, and storage of all food products, • Monitors china, glassware, silverware usage, breakage, and inventory related to banquets, • Communicates maintenance and equipment needs promptly to leadership Food Safety & Compliance • Enforces all food safety, sanitation, and health department standards, • Ensures compliance with Texas Department of Health, San Antonio Metro Health, and ServSafe guidelines, • Conducts daily quality, date, and labeling checks across banquet production areas Collaboration & Communication • Communicates effectively with Food & Beverage leadership regarding banquet needs, timelines, and challenges, • Collaborates with front‑of‑house, events, and stewarding teams to ensure seamless service execution, • Shares guest feedback and operational insights with the Executive Chef Additional Responsibilities • Assists with staff meal planning, production, and quality control, • Supports inventory management for banquet‑related product and storage areas, • Provides coverage for line, breakfast, or dinner service when business demands require, • Engages with guests during lobby activations (coffee hour, wine hour) as scheduled EDUCATION & EXPERIENCE • High school diploma or equivalent required, • College education preferred but not required, • Extensive experience in hotels, resorts, or high‑volume banquet operations required, • Prior experience leading large‑scale banquet execution strongly preferred POSITION QUALIFICATIONS • Strong alignment with the Mission, Culture, and Values of Hotel Emma, • ServSafe certified, • Advanced knife, butchery, and large‑batch production skills, • Demonstrated ability to scale recipes and maintain consistency across high‑volume service, • Strong palate with the ability to taste, adjust, and balance flavors, • Proficiency in Microsoft Word, Excel, Outlook; experience with Vantage ADP preferred, • Strong organizational, communication, and leadership skills, • Ability to effectively plan, prioritize, and execute multiple events concurrently, • Flexible schedule required based on banquet and event demands, • Approaches decision‑making from the mindset of the chef, the guest, and the owner

Job DescriptionDescription: The Chef de Partie plays a key role in the kitchen, responsible for preparing assigned dishes or components with precision, speed, and consistent quality. They are expected to maintain high standards of cleanliness, organization, and technique while working efficiently in a fast-paced environment. Beyond their technical execution, the Chef de Partie sets a professional example for peers and junior staff by upholding kitchen values such as teamwork, accountability, and clear communication. Their ability to lead from their station and demonstrate core skills positions them for continued growth and advancement within the culinary team. Operational Responsibilities: • Work 4–5 days per week in the restaurant, following all company training programs., • Maintain a positive outlook to boost morale and contribute to a collaborative, high-performing team., • Mentor fellow teammates while supporting productivity, consistency, and innovation., • Keep all workstations and shared areas clean, organized, and well-maintained throughout each shift., • Monitor, taste, rotate, and track all food items in your area while minimizing waste and communicating stock needs to the Chef team., • Communicate clearly and efficiently using both verbal and non-verbal cues., • Arrive prepared with sharpened knives and wear clean, wrinkle-free uniform items daily., • Coordinate with Front of House staff to enhance the guest experience., • Work quickly, safely, and efficiently throughout each shift. Personal Requirements: • Be an ambassador for the company and maintain professionalism in and outside of work., • Strong culinary skills and attention to detail., • Positive attitude and ability to maintain high morale., • Effective communication skills, both verbal and non-verbal., • Ability to work collaboratively in a fast-paced environment., • Professionalism and commitment to representing the company., • Flexibility to work 40-50 hours per week., • Ability to work efficiently and safely during shifts., • Texas Food Handler Certificate required. Working Conditions: • A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department., • Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements., • Exposure to hot, cold, and potentially hazardous equipment is possible., • Familiarity with office equipment such as phones, computers, fax machines, and copiers may be required. Benefits: • 3 Sick Days annually, • 50% discount at all ERHG/Market Restaurants, • 20% discount on retail, • Employer Contribution to Health Insurance, • 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000, • Wine Exam Reimbursement Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities. Requirements:

Job DescriptionDescription: The Pastry Chef de Partie plays an important role in the success of the pastry program, overseeing the preparation and execution of assigned desserts and pastry items with consistency, precision, and care. They are expected to maintain high standards of quality and efficiency, ensuring each product aligns with the restaurant's culinary vision. Beyond technical execution, the Pastry CDP sets a strong example through professionalism, cleanliness, organization, and teamwork. This role also involves mastering foundational skills essential for future growth and leadership within the kitchen. Operational Responsibilities: • Work 4–5 days per week in the restaurant, following all company training programs., • Maintain a positive outlook to boost morale and contribute to a collaborative, high-performing team., • Mentor fellow teammates while supporting productivity, consistency, and innovation., • Keep all workstations and shared areas clean, organized, and well-maintained throughout each shift., • Monitor, taste, rotate, and track all food items in your area while minimizing waste and communicating stock needs to the Chef team., • Communicate clearly and efficiently using both verbal and non-verbal cues., • Arrive prepared with sharpened knives and wear clean, wrinkle-free uniform items daily., • Coordinate with Front of House staff to enhance the guest experience., • Work quickly, safely, and efficiently throughout each shift. Personal Requirements: • Be an ambassador for the company and maintain professionalism in and outside of work., • Strong culinary skills and attention to detail., • Positive attitude and ability to maintain high morale., • Effective communication skills, both verbal and non-verbal., • Ability to work collaboratively in a fast-paced environment., • Professionalism and commitment to representing the company., • Flexibility to work 40-50 hours per week., • Ability to work efficiently and safely during shifts., • Texas Food Handler Certificate required. Working Conditions: • A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department., • Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements., • Exposure to hot, cold, and potentially hazardous equipment is possible., • Familiarity with office equipment such as phones, computers, fax machines, and copiers may be required. Benefits: • 3 Sick Days annually, • 50% discount at all ERHG/Market Restaurants, • 20% discount on retail, • Employer Contribution to Health Insurance, • 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000, • Wine Exam Reimbursement Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities. Requirements:

Job DescriptionDescription: The Chef de Partie plays a key role in the kitchen, responsible for preparing assigned dishes or components with precision, speed, and consistent quality. They are expected to maintain high standards of cleanliness, organization, and technique while working efficiently in a fast-paced environment. Beyond their technical execution, the Chef de Partie sets a professional example for peers and junior staff by upholding kitchen values such as teamwork, accountability, and clear communication. Their ability to lead from their station and demonstrate core skills positions them for continued growth and advancement within the culinary team. Operational Responsibilities: • Work 4–5 days per week in the restaurant, following all company training programs., • Maintain a positive outlook to boost morale and contribute to a collaborative, high-performing team., • Mentor fellow teammates while supporting productivity, consistency, and innovation., • Keep all workstations and shared areas clean, organized, and well-maintained throughout each shift., • Monitor, taste, rotate, and track all food items in your area while minimizing waste and communicating stock needs to the Chef team., • Communicate clearly and efficiently using both verbal and non-verbal cues., • Arrive prepared with sharpened knives and wear clean, wrinkle-free uniform items daily., • Coordinate with Front of House staff to enhance the guest experience., • Work quickly, safely, and efficiently throughout each shift. Personal Requirements: • Be an ambassador for the company and maintain professionalism in and outside of work., • Strong culinary skills and attention to detail., • Positive attitude and ability to maintain high morale., • Effective communication skills, both verbal and non-verbal., • Ability to work collaboratively in a fast-paced environment., • Professionalism and commitment to representing the company., • Flexibility to work 40-50 hours per week., • Ability to work efficiently and safely during shifts., • Texas Food Handler Certificate required. Working Conditions: • A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department., • Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements., • Exposure to hot, cold, and potentially hazardous equipment is possible., • Familiarity with office equipment such as phones, computers, fax machines, and copiers may be required. Benefits: • 3 Sick Days annually, • 50% discount at all ERHG/Market Restaurants, • 20% discount on retail, • Employer Contribution to Health Insurance, • 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000, • Wine Exam Reimbursement Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities. Requirements:

Job Description Banquet Chef Job Description The Banquet Chef is primarily responsible for the planning, production, and execution of all banquet and special event culinary operations at Hotel Emma. This role leads large‑scale food production, coordinates banquet prep and service execution, and ensures consistency, quality, and efficiency across multiple simultaneous events. The Banquet Chef is the primary culinary representation to our sales team and clients ensuring a quality and successful event. The Banquet Chef assumes full kitchen leadership responsibilities in the absence of the Executive Sous Chef or Executive Chef. This position requires proactive and thinking with operations responsibility that plays a critical role in delivering exceptional banquet experiences while maintaining food quality, labor control, food safety, and alignment with Hotel Emma’s culinary philosophy. ESSENTIAL JOB FUNCTIONS Banquet Operations & Execution • Leads all banquet culinary production, organization, and execution, • Plans and executes banquet prep schedules, production lists, and staffing needs, • Oversees and participates in high‑volume food production for banquets, private dining, and special event, • Expedites multiple banquets simultaneously., • Reviews banquet event orders (BEOs), menus, and timelines to ensure accurate execution, • Ensures all banquet food meets Hotel Emma quality, presentation, and timing standards, • Collaborates with Purchasing on procurement and quality ingredients, • Coordinates mise en place quantities for large‑scale service and verifies readiness prior to events, • Develops, writes, and executes banquet and special function menus within established budgets, • Produces banquet‑specific recipes and completes food cost analysis as required Leadership & Staff Development • Trains and develops line cooks, banquet cooks, interns, and externs to standard performance levels, • Delegates daily banquet production tasks and ensures accountability, • Provides ongoing coaching in technique, organization, sanitation, and execution, • Development plans for the positions below of sous chef, supervisors and cooks to succeed to the next level., • Supports a culture of professionalism, teamwork, and continuous improvement Kitchen Operations & Standards • Assists with overall kitchen operations and supports à la carte service as needed, • Maintains cleanliness and organization of all kitchen areas, including walk‑ins, freezers, dry storage, and banquet prep spaces, • Oversees stewarding operations related to banquet service, equipment, and storage, • Ensures proper handling, labeling, rotation, and storage of all food products, • Monitors china, glassware, silverware usage, breakage, and inventory related to banquets, • Communicates maintenance and equipment needs promptly to leadership Food Safety & Compliance • Enforces all food safety, sanitation, and health department standards, • Ensures compliance with Texas Department of Health, San Antonio Metro Health, and ServSafe guidelines, • Conducts daily quality, date, and labeling checks across banquet production areas Collaboration & Communication • Communicates effectively with Food & Beverage leadership regarding banquet needs, timelines, and challenges, • Collaborates with front‑of‑house, events, and stewarding teams to ensure seamless service execution, • Shares guest feedback and operational insights with the Executive Chef Additional Responsibilities • Assists with staff meal planning, production, and quality control, • Supports inventory management for banquet‑related product and storage areas, • Provides up to date scheduling in addition to minor adminastrative and hotel meeting requirements, • Is the main point of contact for leadership in the pastry department

Job Description SOUS CHEF POSITION SUMMARY: The sous chef position will work ala carte breakfast, lunch, dinner and banquets. Responsible for all breakfast, lunch, and dinner production and staff meals. Assist in maintaining smooth operations of the kitchen, ensures food is prepared according to and exceeding specifications; assist in training line staff to the hotel and kitchen standards. Responsible for all kitchen operations in the absence of Executive Chef. EDUCATION AND TRAINING REQUIRED: High school or equivalent graduation. College education not required. Long term work experience in established hotels, resorts, free standing restaurants required. POSITION QUALIFICATIONS (Requirements are representative of minimum levels of knowledge, skills and/or abilities.) • Understanding of the Mission, Culture and Values., • Serve Safe certified, • Superior knife skills, • Computer skills, fluent use of Word, Excel, Outlook programs, • Butchery skills and experience with various proteins, • Able to taste and balance flavors, • Required to work a flexible schedule based on business levels, • Common sense, approaching tasks with the mentality of a chef, a guest and the owner., • Consistently innovate and bring new ideas to the team. FINANCIAL OBJECTIVES: It is the sous chefs responsibility to assist the restaurant and banquet in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the sous chef responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager. ESSENTIAL JOB FUNCTIONS: • Responsible for all culinary operations at The Hotel Emma., • Works morning ala carte breakfast, lunch and dinner, supervise staff meal and assist production of all banquets., • Responsible for efficient food and labor cost, efficient product usage, market cost of products. Expedite breakfast, lunch, private dining, pool, dinner and assist banquets., • Responsible for overseeing equipment maintenance and safety in all food service areas., • Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge., • Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for equipment., • Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees., • Responsible for all areas of stewarding to include loading dock, dish station, and equipment storeroom., • Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed., • Control food safety and sanitation within the entire kitchen, educate and train in needed areas. Check dates, labels and quality of all areas of food service., • Communicate with all food and beverage managers on all issues and activity., • Oversees and participates in food production of banquets and restaurant food. Check all mise en plas sheets for stations and banquet prep, assists in all areas so nothing falls behind., • Able to expedite multiple banquets and line functions., • Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines., • Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications., • Works with staff on mise en plas quantity and checks each station for completion and quality prior to service., • Able to develop recipes, food cost analysis and menu development., • Able to write, develop, and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established., • Responds to shift coverage either morning breakfast cook or restaurant line when needed., • Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development., • Competent with Microsoft Word, Excel, Vantage ADP and Outlook programs., • Fluent in all areas of food safety and health department as determined by the Texas Department of Health, San Antonio Metro Health/Food Safety and ServeSafe., • Daily presence in lobby for morning coffee hour or wine hour pending shift. Guest engagement is a must. WORKING CONDITIONS: • Able to lift 50 pounds., • Able to stand on feet for long periods of time in a hot environment., • Schedule will reflect business demands. Long and unusual hours on occasion., • Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures OTHER REQUIREMENTS: Must be able to work in a fast paced and customer service-oriented environment; to perform duties under pressure and meet deadlines in a timely manner; to work as part of a team as well as to complete assignments independently; to take instructions from supervisors; to exercise problem solving skills; and to interact with co-workers, supervisors, guests and the public in a professional and pleasant manner. SAFETY RESPONSIBILITIES: Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe condition to supervisors; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

Job Title: Wine Sales Representative\n \n \nLocation: San Antonio, TX\n \n \nCompany: BBR IMPORTS INC.\n \n \nAbout Us:\n \nBBR IMPORTS is a distinguished importer and distributor of fine wines from boutique, family-owned vineyards throughout France. Our mission is to bring exceptional, authentic wines to our clients, and we take pride in the unique quality of our selections. Based in Houston, we are looking for an ambitious and driven Independent Wine Sales Representative to help expand our market presence in The San Antonio & Greater Area restaurants/bar scene.\n \n \nJob Description:\n \nAs Wine Sales Representative for BBR IMPORTS, you will play a vital role in growing our business by wholesaling our exclusive wine portfolio to restaurants, wine bars, and specialty retailers. Your primary responsibilities will include:\n \n \n- Opening New Accounts: Proactively identify and pursue new business opportunities through cold calling, in-person visits, and networking within the restaurant/bar/retail industry.\n \n- Client Relationship Management: Build and maintain strong, lasting relationships with new and existing customers. Deliver exceptional customer service and support to ensure client satisfaction and loyalty.\n \n- Wine Tastings: Organize and conduct wine tastings for clients and staff to showcase our products. Educate clients on the unique qualities and stories behind our wines.\n \n- Market Analysis: Stay informed about industry trends, competitor activities, and market developments to identify opportunities for growth and improvement.\n \n- Reporting: Maintain accurate records of sales activities, client interactions, and pipeline progress. Provide regular updates and reports to management.\n \n \nQualifications:\n \n \n- 3+ years experience in adult beverage sales\n \n- Strong knowledge and passion for French wines, including an understanding of various wine regions and grape varieties.\n \n- Excellent communication and interpersonal skills with the ability to build rapport and foster long-term relationships.\n \n- Self-motivated, goal-oriented, and able to work independently with minimal supervision.\n \n- Ability to organize and conduct engaging and informative wine tastings.\n \n- Valid driver's license and reliable transportation.\n \n- Ability to travel within the allocated area and surrounding regions as needed.\n \n \nCompensation:\n \n \n- Fixed based & commission compensation structure, offering significant earning potential based on sales performance.\n \n- Health Insurance\n \n \nHow to Apply:\n \nIf you are passionate about wine and have the drive to succeed in sales, we would love to hear from you! Please send your resume and a cover letter detailing your relevant experience and why you are the perfect fit for this position.\n \nJoin BBR IMPORTS and help us share the finest wines from France with Houston's vibrant culinary scene!\n \n \n---\n \n \nBBR IMPORTS INC. is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.\n \n \nJob category: Sales and Marketing

Job Description Salary: $60,000.00 - $65,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary Job Summary: Working as a Food Service Manager, you are responsible for overseeing day-to-day operations for a corporate dining account. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: • Responsible for operation of the corporate cafeteria in accordance with the approved budget while providing the Client with the maximum value for the dollars spent, • Ensures that the food offered to the client, customers, and employees of the operation is of superior quality, • Maintains excellent relationships with employees, guests and Client as well as other departments within the operation Preferred Qualifications: • Minimum of Associate's Degree preferred, • Two to four years fine dining restaurant management experience is required, • Comprehensive food and wine knowledge. Applicant should be well versed on food and wine pairings, • Requires operations management experience with purchasing knowledge, • Excellent communication and computer skills are needed, including knowledge of MS Office products, • ServSafe Certified preferred Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living 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, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonLiving.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Req ID: 1559810 Morrison Living LYN PELLEGRINI [[req_classification]]

Job Description Duties: • Assist the head chef in overseeing the daily operations of the kitchen, • Prepare and cook a variety of dishes, ensuring high quality and presentation, • Collaborate with the culinary team to create new menu items and specials, • Supervise and train kitchen staff, ensuring adherence to recipes and food safety standards, • Monitor inventory levels and place orders for ingredients and supplies, • Maintain a clean and organized kitchen environment, • Ensure compliance with health and safety regulations Qualifications: • Previous experience as a sous chef or in a similar role, • Strong knowledge of culinary techniques and practices, • Excellent leadership and communication skills, • Ability to work in a fast-paced environment and handle multiple tasks simultaneously, • Attention to detail and a passion for creating delicious and visually appealing dishes, • Knowledge of food safety regulations and procedures Please note that bartending experience is not relevant to the role of Sous Chef. Job Type: Full-time Benefits: • Food provided, • Health insurance, • Paid time off

University Health in San Antonio is seeking board-certified Advanced Practice Providers (Acute Care Nurse Practitioners and Physician Assistants) to join a high-acuity, multidisciplinary critical care team at University Hospital. This role supports a 24/7, high-intensity ICU model serving complex patient populations including solid organ transplantation, cardiothoracic surgery, cardiac care, and ECMO therapy. Our collaborative model integrates Surgical Critical Care and Anesthesia Critical Care services to deliver comprehensive, patient-centered care across all ICU service lines. About the Program The critical care team is structured to provide: 24/7 on-site coverage by Faculty Intensivists and Advanced Practice Providers (APPs) Support from multidisciplinary Residents and Critical Care Fellows Clearly defined structures and processes to ensure quality and consistency of care Real-time collaboration across service lines to develop and implement conjoint care plans Qualifications Board-certified Acute Care Nurse Practitioner (ACNP) or Physician Assistant Active or eligible for Texas licensure ICU experience strongly preferred Demonstrated ability to thrive in a high-acuity, team-based environment Strong clinical judgment, communication, and collaboration skills Why Join University Health? University Health is proud to offer a supportive and rewarding work environment, including: Competitive total compensation package Affordable medical insurance and comprehensive benefits Loan repayment program up to $50,000 over 5 years Annual professional business expense allowance plus CME days Annual tuition reimbursement and certification support Deferred compensation retirement plan with employer match Generous paid time off Opportunity to work alongside highly skilled and respected physicians Strong culture of teamwork and peer camaraderie About University Health University Health is a nationally recognized academic health system committed to delivering high-quality care, advancing medical education, and improving community health across South Texas. Why San Antonio? San Antonio offers an exceptional quality of life with a low cost of living, rich cultural heritage, a vibrant culinary and arts scene, and easy access to the Texas Hill Country. The city combines major metropolitan amenities with a welcoming, family-friendly atmosphere and year-round outdoor activities.

Job DescriptionDescription: Pullman Market, a vibrant culinary destination celebrated for its farm-to-table commitment, is looking for an enthusiastic and detail-oriented Wine & Beer Team Member to join our esteemed team. As an integral part of our wine and beer section, you will ensure the wine and beer section is adequately stocked, maintaining high levels of cleanliness and organization. Your exceptional customer service skills will be crucial as you interact with patrons on the sales floor, providing support and guidance. You will also be responsible for various tasks as assigned by the management team, contributing to the seamless operation of our market and elevating the overall customer experience. Operational Responsibilities: • Uphold proper stocking, sanitation, and rotation practices in wine and beer sections., • Accurately and efficiently process orders., • Educate customers on product offerings and make recommendations based on knowledge of categories., • Checking product quality and freshness upon receiving. Reporting any issues to management., • Offer friendly, knowledgeable, efficient and courteous service to customers by providing them with current market offerings and product information., • Engage with customers on the sales floor, delivering top-notch service and guidance., • Perform other assigned tasks to support the overall function of the market. Personal Requirements: • Be an ambassador for the company and maintain professionalism in and outside of work., • Previous experience in customer service, hospitality, or retail is preferred., • Strong attention to detail and commitment to maintaining cleanliness and organization., • Ability to follow instructions and work effectively as part of a team., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Flexibility to work in shifts, including evenings, weekends, and holidays., • A genuine passion for locally sourced products and culinary offerings is advantageous., • TABC required. Working Conditions: • A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department., • Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements., • Exposure to hot, cold, and potentially hazardous equipment is possible., • Familiarity with office equipment such as phones, computers, fax machines, and copiers may be required. Benefits: • 3 Sick Days annually, • 50% discount at all ERHG/Market Restaurants, • 20% discount on retail, • Employer Contribution to Health Insurance, • 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000 Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities. Requirements:

Job Description TITLE: Executive Sous Chef (Upscale / Fine Dining Concept) COMPENSATION & BENEFITS • Base Salary: $70,000-80,000K annual salary, • Schedule: Consistent!, • Bonus Potential: Performance-based incentives Health Insurance: Health, Dental, Vision, Life, Long-term Disability (low rates), • Paid Time Off: Starts accruing on date of hire!, • Daily Meal: Free pre-service staff meal provided daily, • Dining Privileges: Employee discounts at affiliates, • Professional Development: Regular in-house trainings on wine, service & cocktails, • Referral Bonuses: $500 for any department, • Career Growth: Preference for internal promotion in a fast-growing, multi-unit hospitality company, • Community: Relationships with local organizations for community initiatives SUMMARY Executive Sous Chefs are key culinary leaders within a high-volume, upscale fine-dining kitchen environment. Working closely with the Chef de Cuisine and Executive Chef, this role oversees all aspects of kitchen execution including prep, line cooking, plating, and service standards. This position plays a critical leadership role in maintaining exceptional culinary quality, consistency, and presentation across all menu offerings. The Executive Sous Chef is also responsible for training and developing kitchen team members, supporting daily operations, and ensuring every dish reflects elevated fine-dining standards and guest expectations. The environment is fast-paced, detail-driven, and rooted in hospitality excellence, seasonal cuisine, and scratch cooking techniques. RESPONSIBILITIES • Support kitchen leadership in an upscale/fine-dining restaurant environment, • Oversee daily kitchen operations including prep, production, line execution, and service, • Ensure consistency, quality, and presentation standards for all dishes, • Work closely with Chef de Cuisine/Executive Chef on menu execution and seasonal changes, • Train, coach, develop culinary team members at all levels, • Maintain food safety, sanitation, and kitchen organization standards at all times, • Assist with ordering, inventory control, and cost management as directed, • Supervise line performance during service to ensure timing and execution standards are met, • Support continuous improvement in operational performance, staff culinary techniques, and team development QUALIFICATIONS • 1+ years as Sous Chef or Executive Sous Chef in upscale or fine-dining restaurant, • 5+ years BOH experience overall, • Background in scratch cooking (quality, technique, presentation), • Ability to lead and develop kitchen teams in a high-pressure environment, • Deep understanding of kitchen operations, service execution, and station management, • Experience with seasonal menus and high-quality ingredient-driven cuisine preferred, • Ability to maintain composure and consistency during high-volume service periods, • Knowledge of food safety, sanitation standards, and kitchen compliance requirements, • Culinary degree or formal training preferred but not required with equivalent experience EQUAL OPPORTUNITY EMPLOYER Company Description Laura Way Corporation is a staffing Agency, working client roles across the US, within all major industries Laura Way Corporation is a staffing Agency, working client roles across the US, within all major industries

Job Description Position Description: “Coffee is ritual here. Café de Olla. Mexican Hot Chocolate. Carajillos on tap. You’re not just making drinks — you’re delivering tradition in a cup.”DO YOU GWC THIS ROLE? (GET IT · WANT IT · CAPACITY TO DO IT)WHAT YOU OWN — YOUR RESPONSIBILITIES Prepare espresso drinks, drip coffee, Café de Olla, and Mexican hot chocolate to spec — every order, every timeExecute Carajillos and Espresso Martinis on tap correctly and consistentlyKnow the full Dulce Aroma menu — beverages, pastries, pairings, and daily specialsOperate and maintain espresso equipment safely throughout every shiftKeep the café counter and display case spotless and visually compelling at all timesProcess all orders accurately through Toast POSEngage every guest: recommend a drink, explain a tradition, build a genuine connectionRestock pastry case, cups, syrups, and supplies proactively throughout your shiftAssist with Dulce Aroma pastry display and keep it stocked and beautiful at all timesWHAT THIS ROLE IS NOT Making a drink differently every timeLetting the espresso machine get dirty during serviceMaking drinks while completely ignoring the guest standing in front of youTreating the pastry case like it’s someone else’s problemWHAT WINNING LOOKS LIKE ON YOUR SHIFT Regulars walk in every morning and you already know their orderZero drinks sent back for remakes on your shiftThe café counter looks show-ready from open to closeGuests photograph their drinks and post them before they even take a sipYour Shift Lead never has to remind you to restock Additional Information: COMPANY OVERVIEW Mexico Ceaty is a dynamic new concept offering a unique dining experience that combines innovative cuisine, exceptional service, and a vibrant atmosphere. We pride ourselves on our premium hospitality standards, attention to detail, and commitment to providing an unforgettable experience to our guests. Mexico Ceaty is an equal opportunity employer and values diversity in its workforce. We encourage all qualified candidates to apply. ABOUT JASON DADY RESTAURANT GROUP Founded by Chef Jason Dady, the Jason Dady Restaurant Group has shaped San Antonio’s culinary landscape for more than two decades. Concepts include Tre Trattoria at the San Antonio Museum of Art, Range at Hotel Embassy Downtown, Two Bros BBQ Market, Roca & Martillo at The Rock at La Cantera, Ice Ice Dady, Lil’ Bros BBQ Shack, Tre Pizzeria Boerne, Tre Pizzeria at San Antonio International Airport, Umai Mi at Pearl Bottling Department, and Premier Catering Services throughout South Texas. Mexico Ceaty represents the group’s most ambitious project to date — the largest single culinary footprint on the San Antonio River Walk, located inside Shops at Rivercenter, the second most visited destination in Texas after The Alamo.

Job Description About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. Discover Your Purpose with Us at Discovery Village at Stone Oak! As Director of Culinary Services, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As the Director of Culinary Services, your role includes providing both strategic oversight and hands-on leadership of the Culinary Services Department. This includes responsibility for menu planning, staffing, food quality, safety, and budget performance. You’ll play a vital role in resident satisfaction by creating memorable dining experiences while ensuring operational excellence. Position Highlights: • Status: FULL TIME, • Schedule: Normal business hours, but on call for support during kitchen hours., • Location: 21902 Franklin Pk, San Antonio, TX 7825, • Rate of Pay: $75K - $85K; Bonus plan eligible What You’ll Do: • Lead daily culinary operations while participating in meal preparation and service, • Plan and execute menus that meet resident dietary guidelines and preferences, • Monitor food quality, consistency, and presentation; implement improvements as needed, • Ensure compliance with sanitation, safety, and dietary standards, • Conduct food safety audits and quality assurance checks, • Oversee purchasing, inventory control, and vendor contracts, • Manage budgets, monitor costs, and take corrective action when needed, • Manage, recruit, train, schedule, and evaluate culinary staff, • Lead orientation and in-service training programs for team members, • Engage with residents during mealtimes to ensure satisfaction and resolve concerns, • Collaborate with Executive Director and department heads to align food services with community goals Qualifications: • Minimum 5 years of culinary leadership in high-volume, high-standard environments (e.g., country clubs, resorts, cruise ships), • Hands-on experience leading kitchen operations, including cooking and staff oversight, • Food Safety Certification required, • Strong knowledge of sanitation, food handling, and loss prevention practices, • Culinary training or certification preferred, • Experience with menu engineering, cost controls, and vendor management, • Strong leadership, communication, and problem-solving skills, • Proficiency with Microsoft Office and kitchen management systems, • Experience in senior living culinary services is a plus—but only if paired with demonstrated high service standards, • Ability to work in kitchen environments, • Oversight of food safety audits and inspections, • Exposure to high-pressure operational deadlines, • Ability to lift or assist with kitchen operations as needed Why Join Us Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Find out what makes working at Discovery unique in the world of senior living. Discover Your Purpose! Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Benefits You’ll Enjoy For eligible employees, we offer a comprehensive benefits package that includes competitive pay, medical, dental, vision, life, and disability insurance, paid time off and holidays, a 401(k) with employer match, paid training and career growth opportunities, wellness-related benefits, and additional support through our Employee Assistance Program (EAP). Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: https://info.flclearinghouse.com.

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines, • Ownership of the food menu including food cost and team to execute it., • Deployment of new menu items and menu rollouts regulatory and compliance requisites., • Product quality and execution of new menu items, • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve., • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs., • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results., • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems, • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams., • The ability to learn quickly and collaborate with others., • Strong understanding of restaurant systems, • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail, • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job Description Position Description: POSITION SUMMARYJason Dady Restaurant Group is seeking a strong, hands-on Kitchen Manager to lead the Tex-Mex kitchen.This role is about more than running shifts. The Kitchen Manager is responsible for building a strong team, protecting food quality, creating a positive and accountable kitchen culture, managing costs, and leading the restaurant through high-volume service with confidence and control. We are looking for a leader who understands that great kitchens are built on preparation, consistency, communication, urgency, and respect.The right Kitchen Manager can push a team to perform at a high level without creating unnecessary chaos. They remain calm under pressure, lead from the front, coach constantly, solve problems quickly, and create an environment where employees want to work, improve, and grow.RESPONSIBILITIES:BUILD THE TEAMThe Kitchen Manager is responsible for creating and developing a high-performing kitchen team.This includes:•\tRecruit, hire, train, coach, and retain strong BOH employees.•\tCreate a positive, professional, team-focused work environment.•\tEstablish clear expectations for performance, attendance, cleanliness, communication, and teamwork.•\tDevelop cooks into trainers, lead cooks, sous chefs, and future managers.•\tProvide consistent coaching and real-time feedback.•\tRecognize strong performance and employees who demonstrate hustle, consistency, teamwork, and leadership.•\tAddress performance problems quickly, fairly, and professionally.•\tBuild accountability without relying on yelling, intimidation, or unnecessary negativity.•\tCreate training systems that allow new employees to become productive quickly and correctly.•\tCross-train employees to create a more flexible and capable kitchen.•\tBuild a kitchen team that can perform consistently even when senior leadership is not physically present.2. WIN THE RUSHThis is a high-volume, high-speed restaurant, and the Kitchen Manager must be comfortable leading through significant business volume.Ticket Times • Food Quality • Communication • Staffing • Station Readiness • Product Levels • Cleanliness • Safety • Guest ExperienceThe Kitchen Manager will:•\tLead from the kitchen floor during peak periods.•\tMaintain urgency without sacrificing standards.•\tAnticipate service bottlenecks before they become major problems.•\tMove employees and resources where they are needed during service.•\tConstantly monitor ticket flow and station performance.•\tMaintain clear communication with FOH management.•\tAdjust prep and staffing based on actual volume.•\tEnsure every station is stocked and ready before service.•\tQuickly identify why a station is falling behind and correct the problem.•\tMaintain composure during difficult services.FOOD QUAILITY AND STANDARDSFood quality is non-negotiable. The Kitchen Manager is responsible for protecting recipe integrity, consistency, food safety, portioning, and presentation across every shift.Responsibilities include:•\tMaintain all recipes and preparation standards.•\tExecute consistent Tex-Mex food across all dayparts and volumes.•\tMonitor proteins, sauces, salsas, tortillas, rice, beans, queso, tacos, enchiladas, fajitas, and other restaurant specialties.•\tConduct regular line checks before and during service.•\tMaintain proper taste, temperature, freshness, portioning, and presentation standards.•\tEnsure stations are properly set, stocked, labeled, and organized.•\tMaintain product rotation and FIFO procedures.•\tMonitor food holding, cooling, reheating, and storage procedures.•\tProtect high-cost ingredients through proper yield and portion management.•\tEliminate unnecessary waste and overproduction.•\tWork with culinary leadership on menu improvements, specials, training, and execution.The Kitchen Manager is expected to taste the food, inspect the line, and stay actively involved in the product being served.RUN THE BUSINESSThe Kitchen Manager is expected to understand the financial side of the restaurant and actively manage controllable costs.Performance TargetsMetric\tTargetFood Cost\t28% or lessTotal Restaurant Hourly Labor\tLess than 17%Overtime Hours\tNo more than 4%Dry Goods\t4% or lessRestaurant Sales\t$200,000+ per applicable periodThe Kitchen Manager will actively manage:•\tFood cost•\tBOH labor•\tTotal hourly labor in partnership with the General Manager•\tOvertime•\tInventory•\tPurchasing•\tWaste•\tProduct yields•\tPortion control•\tPrep levels•\tVendor pricing•\tDry goods and operating supplies•\tProductivity•\tSchedulingFood Cost Responsibilities•\tConduct accurate inventory counts.•\tReview food-cost performance regularly.•\tInvestigate unusual variances.•\tMaintain appropriate pars.•\tControl waste and overproduction.•\tMonitor protein and high-cost ingredient yields.•\tEnsure proper receiving procedures.•\tReview invoices for price and quantity accuracy.•\tReduce unnecessary emergency purchases.•\tMaintain appropriate inventory without excessive stock.Labor Responsibilities•\tSchedule according to projected sales.•\tAdjust staffing to actual business conditions.•\tMinimize unnecessary overtime.•\tControl early clock-ins and late clock-outs.•\tCross-train employees to improve labor flexibility.•\tMaintain appropriate productivity by station and daypart.•\tPartner with restaurant leadership to keep total hourly labor below target.PERFORMANCE BONUS PROGRAMThe Kitchen Manager will become eligible to participate in the Jason Dady Restaurant Group management bonus program.The program provides the opportunity to earn:UP TO $1,000 per accounting period × 13 periods annually = up to $13,000 in annual performance bonuses.Bonus compensation is not guaranteed. For a bonus to be earned for an applicable period, all required performance standards must be achieved. Final bonus calculations will be based on Jason Dady Restaurant Group accounting records and applicable company policies.OWN THE KITCHENThe Kitchen Manager is expected to treat the kitchen like their own business.That means taking responsibility for:•\tCleanliness•\tOrganization•\tMaintenance•\tFood safety•\tEquipment•\tStorage•\tReceiving•\tEmployee standards•\tPrep systems•\tInventory•\tCommunication•\tFinancial performance•\tTeam developmentThe Kitchen Manager should not walk past problems.If something is dirty, broken, disorganized, unsafe, improperly stored, poorly prepared, or below standard, the expectation is that the issue is addressed.FOOD SAFETY & SANITATIONThe Kitchen Manager is responsible for maintaining an inspection-ready kitchen at all times.Responsibilities include:•\tMaintain compliance with all applicable health department requirements.•\tMaintain required manager certifications.•\tEnforce proper handwashing and employee hygiene.•\tMaintain required food temperature controls and logs.•\tEnsure proper cooling, reheating, labeling, dating, and storage.•\tPrevent cross-contamination.•\tMaintain proper allergen procedures.•\tEnsure chemicals are stored and labeled correctly.•\tMaintain cleaning schedules for equipment and kitchen areas.•\tKeep walk-ins, freezers, prep areas, cook lines, dish areas, floors, walls, and storage areas clean and organized.•\tImmediately address food-safety or workplace-safety concerns.LEADERSHIP STANDARDThe Kitchen Manager sets the tone for the kitchen. When the restaurant becomes busier, the manager should become: More focused. More organized. More communicative. More composed.We expect leaders who:•\tWork beside their teams when necessary.•\tHold everyone to consistent standards.•\tGive clear direction.•\tRecognize good performance.•\tCorrect problems promptly.•\tTreat people with respect.•\tMaintain accountability.•\tDevelop employees rather than simply manage them.•\tProtect food quality at all times.•\tPut the success of the team and restaurant first.Leadership performance will be evaluated not only by financial results, but also by the strength of the team the Kitchen Manager develops, including:•\tEmployee retention•\tTraining effectiveness•\tTeam development•\tCleanliness•\tOrganization•\tConsistency•\tService execution•\tReadiness•\tAbility of the kitchen to perform without constant senior-management interventionQUALIFICATIONSThe successful candidate should demonstrate:•\tPrevious kitchen-management experience in a high-volume full-service restaurant.•\tExperience in Tex-Mex, Mexican, Southwestern, or scratch-kitchen operations preferred.•\tStrong leadership and team-development skills.•\tProven ability to manage food cost and labor.•\tStrong inventory and purchasing experience.•\tExperience scheduling hourly kitchen employees.•\tWorking understanding of restaurant P&L fundamentals.•\tStrong food-safety and sanitation knowledge.•\tAbility to work successfully under significant service volume.•\tStrong organizational and communication skills.•\tAbility to lead calmly under pressure.•\tWillingness to work nights, weekends, holidays, and peak restaurant periods.•\tA hands-on leadership style.WHAT SUCCESS LOOKS LIKEA successful Kitchen Manager builds a kitchen that is: Fast. Clean. Organized. Consistent. Accountable. Positive. Profitable. The kitchen should serve outstanding Tex-Mex food at high volume while developing employees, controlling costs, maintaining standards, and delivering an excellent guest experience.We are looking for a Kitchen Manager who wants to build a great kitchen team—not simply run a kitchen. $65,000.00 - $70,000.00 Annually

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.