Trabajos culinary en Salt Lake City, Utah - Page 2Crear alertas

Job Description The goal for any position at the Community and Ridgeline Management Company (RMC) is to promote our mission of “Creating environments where moments of joy, independence, and wellness are the focus each and every day.” Our philosophy is that we treat our residents with respect, love, and a caring spirit in the same way we would our own family members. Our core values and beliefs are integrity, empathy, passion, evolution, goodness, empowerment, and wisdom. Position Summary: Prepares and serves meals for residents in a safe and appetizing method in compliance with dietary standards, policy, and procedures. Cleans kitchen and dining area, washes dishes, and returns food to proper storage. Essential Duties and Responsibilities: • Assists with preparation of food items and serves food to residents within scheduled time frame., • Cleans and maintains food service areas, including kitchen and dining room. • Assists with maintaining inventory control and managing guest meals., • Washes dishes in preparation for the next meal service. • Observes and communicates to Culinary Director problems or potential problems within the culinary department and among residents., • Performs other duties as assigned.

Job DescriptionWith over 59 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 . 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 . 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.

Job DescriptionDescription: The Springs Resort & Spa is seeking an experienced and financially driven Director of Food & Beverage to lead all food and beverage operations in Pagosa Springs, Colorado. This leadership role is essential to maintaining the resort's reputation as the #1 hot springs resort in America while elevating the dining experience across all outlets following a significant expansion that introduced new restaurant concepts and service models. The Director of Food & Beverage will oversee all resort dining operations including Wild Finch (full-service restaurant), Barefoot Grill (outdoor grill), 1881 Poolside Provisions, Canteen (poolside bar), The Cafe (breakfast/brunch), poolside walker service across both pool areas, and all banquet, event, and private dining functions. The ideal candidate is a strategic, financially savvy F&B leader with proven experience operating multiple outlets within a hotel or resort environment. This individual must demonstrate a track record of growing revenue, controlling costs, developing high-performing teams, and delivering elevated guest experiences. Candidates with primarily golf course, country club, or casino F&B backgrounds — where food and beverage departments typically operate as loss centers — are not the ideal fit. We are seeking someone who has run F&B as a true profit center within a hotel or resort setting. Essential Duties and Responsibilities F&B Leadership & Strategy • Provide overall leadership, direction, and accountability for all food and beverage operations, reporting to the General Manager and leading a team of outlet managers, chefs, bartenders, servers, and support staff across all resort dining venues., • Develop and execute a strategic vision for the resort's F&B program, with a specific focus on expanding Wild Finch beyond its current dinner-only service to maximize revenue potential and guest utilization., • Drive revenue growth across all outlets while maintaining or improving profitability through menu engineering, pricing strategy, labor optimization, and cost controls., • Accountable for F&B revenue targets, food and beverage cost percentages, labor cost ratios, guest satisfaction scores, and per-guest capture rates across all outlets., • Lead menu development in partnership with culinary leadership, ensuring seasonal innovation, local sourcing alignment, and consistency across all outlets., • Ensure a cohesive dining identity across the resort — from fine dining at Wild Finch to grab-and-go at The Cafe — that reflects the resort's wellness-focused, guest-first brand., • Oversee daily operations of all five F&B outlets plus poolside service, ensuring consistent quality, service standards, and operational readiness from open to close., • Manage the unique operational demands of poolside food and beverage service across both the Original Pools and Wellness Pools, including walker service logistics, inventory management, and guest experience flow., • Ensure all outlets are appropriately staffed, trained, and equipped to deliver the expected guest experience during both peak and off-peak seasons., • Develop and maintain standard operating procedures for each outlet, adapting for seasonal menu changes, staffing fluctuations, and special event overlays., • Lead all banquet, event, and private dining operations, from proposal and menu planning through execution and post-event follow-up., • Partner with sales and marketing teams to develop competitive banquet and event packages that drive group business revenue., • Ensure seamless coordination between F&B, front office, spa, and engineering departments during events., • Develop and manage F&B operating budgets across all outlets, including revenue forecasts, cost of goods, labor budgets, and capital expenditure requests., • Monitor and analyze financial performance weekly and monthly — including food cost, beverage cost, labor percentages, covers, average check, and RevPASH (revenue per available seat hour)., • Implement inventory control systems, purchasing protocols, and waste reduction programs to maintain target cost percentages., • Negotiate vendor contracts, distributor agreements, and service partnerships., • Prepare and present financial reports, variance analyses, and strategic recommendations to the General Manager and ownership., • Recruit, hire, train, and develop F&B leadership and hourly team members across all outlets., • Build a culture of hospitality, accountability, and continuous improvement within the F&B department., • Implement structured training programs for service standards, product knowledge, upselling techniques, and safety protocols., • Conduct regular performance evaluations and provide coaching and mentorship to develop future leaders within the department., • Ensure every F&B touchpoint reflects the resort's identity as a wellness-focused, guest-first destination where dining is part of the overall experience — not separate from it., • Monitor guest feedback, online reviews, and satisfaction data to identify trends and implement service improvements., • Maintain a visible, hands-on presence across all outlets during service periods., • Ensure compliance with all applicable federal, state, and local regulations including Colorado liquor licensing, health department standards, food safety codes, and OSHA requirements., • Maintain all food handler certifications, liquor service permits, and health inspection records., • Minimum 7–10 years of progressive food and beverage leadership experience in a hotel, resort, or comparable multi-outlet hospitality environment., • Proven experience managing multiple F&B outlets simultaneously (restaurants, bars, poolside/casual, banquets)., • Demonstrated financial acumen — proven ability to manage P&L, control food and labor costs, and drive revenue growth in an F&B operation run as a profit center, not a loss leader., • Experience with banquet and event operations, including sales support, menu development, and execution., • Strong working knowledge of food cost management, inventory systems, menu engineering, and beverage program development., • Experience opening, expanding, or repositioning a restaurant concept (relevant to Wild Finch expansion)., • Budget development, forecasting, and financial reporting experience., • Proven team builder with a track record of recruiting, training, and retaining high-performing F&B teams in a competitive labor market., • Strong knowledge of food safety, health codes, and liquor licensing requirements., • Prior Director of F&B or equivalent experience in a resort environment with spa, wellness, or lifestyle positioning., • Experience in a seasonal or mountain resort market., • Culinary degree or formal hospitality management education., • Sommelier certification, Cicerone certification, or advanced beverage program knowledge., • ServSafe Manager certification., • Ability to stand, walk, and move between outlets for extended periods., • Ability to work in both indoor and outdoor environments in varying weather conditions., • Ability to lift up to 50 pounds., • Ability to respond to operational needs outside of standard business hours. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.

Job Description REAL Food. Real Performance. Sports Performance District Manager| Location: Meridian, ID; travel up to 50% Compensation: $140,000-$150,000 annually + 15% bonus potential — REAL Food. Real Performance. Real pay that matches your game| Full-time Schedule: Monday-Friday, 50 hours/week JOB SUMMARY At Thomas Cuisine, we don’t just serve meals—we power performance. As our Sports Performance District Manager, you’ll lead strategy and innovation across collegiate and professional sports programs, blending science-backed nutrition with chef-driven, scratch-made menus. From training tables to championship runs, you’ll guide teams that deliver REAL Food and measurable results. WHY YOU’LL LOVE THIS ROLE • You’ll lead sports nutrition strategy at a national level across collegiate and professional programs, • You’ll influence athlete performance from everyday fueling to championship moments, • You’ll unite science-backed nutrition with chef-driven, scratch-made food to deliver measurable results, • You’ll lead and develop high-performing teams, setting the bar for athlete fueling and execution, • You’ll champion REAL Food as a true competitive advantage—intentional, ethical, and performance-focused, • You’ll step into a role with high visibility and strategic influence, shaping the future of athlete dining, • You’ll earn a competitive salary with bonus potential, plus comprehensive benefits, PTO, and wellness support WHAT YOU’LL DO • Lead sports nutrition strategy and operations across multiple collegiate and professional accounts, standardizing athlete-first fueling with sport-specific flexibility, • Partner with dietitians, chefs, and operations leaders to convert performance goals into chef-driven, scratch-crafted menus and fueling stations, • Establish and maintain farm-to-table sourcing standards through transparent local and approved vendor partnerships, • Direct training tables, team meals, and travel nutrition to ensure consistent quality and measurable impact, • Pilot, scale, and standardize best practices, driving innovation in athlete dining and sports nutrition, • Ensure full NCAA, conference, and institutional compliance, including supplement safety and food safety (HACCP/SOPs), • Track program KPIs and adjust strategy based on data, outcomes, and athlete feedback, • Manage budgets, food cost, and labor performance while protecting performance integrity and food quality, • Recruit and develop sports dietitians and culinary leaders, fostering a culture of REAL Food and excellence, • Support new account launches and transitions, including standards rollout and program alignment, • Serve as a trusted partner to athletic departments, performance teams, and corporate stakeholders, • Perform other duties as assigned WHAT YOU’LL NEED • Bachelor’s degree in Nutrition, Dietetics, Sports Nutrition, Business or related field, • 5+ years of progressive experience in sports nutrition and/or performance foodservice within collegiate and/or professional athletics, • Proven success leading multi-site or district-level programs and cross-functional teams, • Experience in contract foodservice, performance hospitality, or managed services, • Demonstrated expertise in NCAA and/or professional league compliance, including supplement safety and documentation standards, • Strong financial and operational acumen, with experience managing budgets, food cost, and labor performance, • Ability to align menus, fueling environments, and culinary execution with performance objectives, • Willingness and ability to travel up to 50% SCORE BONUS POINTS FOR HAVING: • Master’s degree in Nutrition, Dietetics, Sports Nutrition, Business or related field, • Experience opening a new business line within an existing brand, • Background supporting new account launches, transitions, or program standardization, • Experience leading or mentoring sports dietitians and culinary leaders across multiple sites, • Wide network of industry leaders in both NCAA and/or professional leagues At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. What We Offer! • Life/Work Integration, • Paid Bereavement Leave, • Paid Parental Leave, • Paid Baby Bonding Leave, • Paid Elder Care Leave, • Paid Time Off (Accrued), • Paid Holidays, • Health & Wellness, • 3 Medical Plans (Blue Cross), • Prescription, Dental, and Vision Coverage, • Reimbursed Wellness Massages (Portion of cost), • Voluntary HSA with Company Match, • Voluntary FSA, • Free Employee Assistance Program (Behavioral Health Support), • Access to Wellness Initiatives (Fitness Memberships, etc.), • Financial Wellness, • 401(k) Retirement Plan with Company Match, • Company-Paid Basic Life Insurance, • Company-Paid Accidental Death & Dismemberment (AD&D) Policy, • Voluntary Short-Term Disability, • Voluntary Employee, Spouse, and/or child(ren) Life Insurance, with AD&D, • Plus, • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job Description Crave Management Group*, a franchisee of Bobby’s Burgers by Bobby Flay, is excited to hire an Assistant Manager for our future location in Holladay, Utah. This will be the second of nine planned locations in the state. Since we are at the beginning of our growth plan, this is a unique opportunity. Whoever is hired will work directly with the President of the company, be developed in areas beyond running a restaurant, and will have an undeniable opportunity for professional growth as we grow in the market. In addition to our Bobby's Burgers restaurants, Crave Management Group operates 12 Taco Bells in western Montana. The best way to find out information about who we are as operators is to check out our website at . As an Assistant Manager, you will help lead the team to success in a fast-paced, fast-casual restaurant environment, creating the “Ultimate Burger Experience” for our guests. WHAT’S IN IT FOR YOU??? COMPENSATION and BENEFITS: $50,000 - $55,000 per year depending on experience Paid time off 401(k) with Company Match Bonus Potential Health Insurance Dental Insurance Vision Insurance Daily Pay (Earned Wage Access) option available Free and discounted food and drinks Promote from within culture, advancement opportunities Free uniforms Paid, robust training programs, eLearning and hands-on training DUTIES and RESPONSIBILITIES: Provide a great employee experience! Demonstrate leadership, train and coach the team for operational excellence, and recognize and motivate team members. Ensure consistent customer satisfaction by effectively modeling Success Routines and prioritizing customer needs. Maintain high food and health safety standards without exception. Collaborate with the GM in assessing team performance, providing ongoing constructive and positive feedback. Address employee relations issues as they arise, determine immediate resolutions, or escalate to the GM when necessary. Assist in sourcing, recruiting, interviewing, and hiring Team Members. Act like an owner by assisting with Profit & Loss management, including cash control, security procedures, inventory maintenance, and labor management to optimize restaurant performance. Live our core values every day. SKILLS, KNOWLEDGE, and ABILITIES: Has open shift availability. Has ability to effectively communicate with the management team, team members, and guests. Has a track record of working independently. Exhibits good organizational and supervisory skills with the ability to prioritize. Has good problem-solving skills. Has computer literacy and capability in various software applications. Has basic math skills. Has good conflict management skills. Has the ability to handle sensitive and confidential information appropriately, as needed. EDUCATION: Bachelor’s degree is preferred. EXPERIENCE: 2+ years of work experience in a restaurant supervisory role or other supervisory role preferred. ESSENTIAL PHYSICAL REQUIREMENTS: Hand use: single grasping, fine manipulation, pushing, and pulling. In an 8-hour workday: standing/walking for up to 8 hours. Ability to lift up to 25 lbs. Exposure to FDA-approved cleaning chemicals. Exposure to temperatures less than 32 degrees Fahrenheit and more than 90 degrees Fahrenheit. Work requires the following motions: bending, twisting, squatting, and reaching. ABOUT BOBBY’S BURGERS by BOBBY FLAY: Bobby Flay is an award-winning chef, restaurateur, cookbook author, and media personality. He has opened numerous upscale restaurants in NYC, Las Vegas, and beyond. He has starred in dozens of Food Network programs, including “Iron Chef America,” “Beat Bobby Flay,” and many, many more. Chef Bobby Flay craves just one thing when he’s done working in the kitchens of his many fine dining restaurants. And it’s not what you might expect: It’s a burger. Inspired by his love of the grill and travels through the United States, Bobby calls Bobby’s Burgers by Bobby Flay “a very American concept.” “Bobby’s Burgers is where craveability and approachability intersect to create the ultimate burger experience. We’re extremely relatable, yet an element of surprise is infused into every bit. Other concepts simply can’t achieve the culinary creativity of Bobby’s Burgers.” – Bobby Flay All menu items are created from original Bobby Flay recipes! Bobby handcrafted every ingredient and menu item to create both a craveable and approachable “Flay For All” experience. Juicy burgers made from Certified Angus Beef, cooked to order Medium or Well Done, signature Bobby’s Sauce, and other Signature Sauces (proprietary recipes made in-house), crunchy French Fries, buttermilk onion rings, shakes, and much more. The first Bobby’s Burgers by Bobby Flay opened in Las Vegas in 2021. In March 2022, we announced a strategic, international franchising initiative, focusing on franchise growth in select U.S. and international markets. The most recent location, and first franchisee-owned restaurant, opened in December, 2024 in Orem, Utah. Visit for more information and the employer website, .

Job Description Start your path to Cafe Rio Stardom today! Cafe Rio Mexican Grill is serving up fresh opportunities! We are looking for high energy assistant managers. Do you have a passion for cooking up great food? Do you want to be apart of a team that's creating opportunities and changing the lives of everyone we serve? Then come join our team and see what it's like to run a real fresh, made from scratch, restaurant concept. Show us your culinary chops and restaurant management skills, and we'll show you a career paved in tomatillo gold! Your very tasty journey is waiting amigo, come grow with us...we dare you! Wondering what’s in it for you? How about: • 8 weeks of initial hands on training to set you up for a successful career at Cafe Rio, • Learning how to run a multimillion-dollar restaurant, • Competitive pay, • Monthly bonuses, • Paid time off, • Free meals Cooking from scratch is both an art and a science, and at Cafe Rio, we take it to the next level. We instill our passion and promise in everything we do, you’ll learn from our food masters at the restaurant. You’ll learn the ins and outs of running a restaurant, you’ll become a food fanatic, taking pride in the layering of flavors to create the ultimate masterpiece for our customers. We’ll teach you how to lead, develop and mentor those around you. This is just the tip of the tortilla chip! This isn’t just a job amigo, this is a career. If you love the fast pace, adrenaline rush of a high energy environment, and the desire to move your career forward, then come see what we have to offer. Visit us at Requirements • At least 18 years of age, • Proof of valid driver’s license, • Able to lift and carry at least 50 lbs. and stand for 8 plus hrs., • 2 or more years of management experience, preferably in the restaurant industry managing a team of 15 or more employees at a time, interacting frequently with customers, and coaching employees to assume increasingly challenging roles, • Available to work flexible hours including early mornings, evenings, weekends and/or holidays, as well as work weeks that may at times exceed 40 hours, • Demonstrates strong interpersonal communication skills; able to easily interact with diverse employees, bilingual (English/Spanish) a plus We use eVerify to confirm U.S. Employment eligibility.

Job Description VP of Strategic Sourcing About the company Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate for the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". At Thomas Cuisine, we know our success begins and ends with our people. It’s the reason we work hard to attract and retain the best and brightest talent. From day one, you will be an integral member of our high-caliber, collaborative team. When you join Thomas Cuisine, you won’t simply start a new job—you will build a meaningful and impactful career. This role will be located in Meridian, Idaho. Salary range: $150,000+ depending on experience and qualifications. Position Summary The Vice President of Strategic Sourcing will lead the design and execution of a forward-thinking sourcing strategy that drives operational excellence and brings Thomas Cuisine’s REAL Food mission to life. This individual will oversee all aspects of sourcing, purchasing, and distribution while forging deep partnerships with suppliers, distributors, and culinary leaders to ensure that every ingredient reflects our commitment to health, integrity, and stewardship. This is not a traditional procurement role. The right leader will view sourcing as a differentiator - a way to shape food systems, influence supplier behavior, and strengthen our value to clients through transparency, sustainability, and innovation. Our ideal candidate is driven by results, but inspired by purpose, and sees sourcing as a lever for positive change. Key Responsibilities Strategic Leadership • Develop and execute a company-wide sourcing strategy that ensures availability, quality, and value across all food and non-food categories., • Build and lead a high-performing procurement team that supports operations with excellence, responsiveness, and service., • Create a balanced sourcing model that integrates national partnerships with regional and local suppliers to strengthen our REAL Food story., • Partner closely with culinary and marketing leadership to champion Thomas Cuisine’s REAL Food standards across the supply chain., • Work with suppliers and distributors to remove “Scrapped List” items and identify cleaner ingredient alternatives., • Advance regional and local sourcing initiatives that highlight food origin, seasonality, and sustainability while maintaining cost stewardship., • Oversee relationships with broadline distributors and manufacturers, ensuring consistent service, competitive pricing, and aligned objectives., • Negotiate and manage supplier contracts in collaboration with finance and operations teams., • Utilize data analytics to enhance visibility, forecast demand, and identify opportunities for savings and innovation., • Develop and deliver the annual rebate and cost savings budgets., • Provide monthly variance analysis insights and forecast updates for rebates and cost savings., • Cultivate partnerships that amplify Thomas Cuisine’s thought leadership around REAL Food and responsible sourcing., • Collaborate with cross-functional leaders to tell the story of our sourcing impact., • Partner with Accounting to ensure rebate accruals are accurate., • Represent Thomas Cuisine in external industry and supplier forums to expand influence and advance positive change in the food system. Qualifications • 10+ years of progressive leadership experience in supply chain, procurement, or strategic sourcing (multi-unit foodservice, hospitality, or food manufacturing preferred)., • Bachelor’s degree in business or supply chain management, MBA preferred., • Passion for improving the food supply chain - from ingredient sourcing to distribution - with a commitment to advancing the REAL Food mission., • Proven success in developing and executing sourcing strategies that balance cost, quality, and mission., • Strong understanding of food and beverage categories, supply chain economics, and ingredient standards., • Experience leading teams and driving organizational change in a values-based, growth-oriented company., • Excellent negotiation, relationship management, and analytical capabilities. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job DescriptionDescription: Girl Scouts of Utah is hiring a seasonal Food Services Lead for our Summer Camp! Do you want to be a part of an organization that makes a difference in the lives of others? Would you love to call the great outdoors your office? Do you love creating unforgettable memories for campers? EMPLOYMENT DATES: Trefoil Ranch: May 24, 2026 - July 23, 2026 OR Camp Cloud Rim: June 11, 2026 - Aug 7, 2026 ABOUT WORKING AT GSU’S SUMMER CAMP PROGRAMS This position plays a key role in upholding the mission of Girl Scouts of Utah by modeling respect, integrity, and service, prioritizing camper well-being, and contributing to a collaborative, camp-wide culture. When not leading as Kitchen Lead, this position supports general camp operations, demonstrating flexibility, teamwork, and a readiness to assist wherever needed to provide a memorable and meaningful camp experience for all. FOOD SERVICES LEAD ROLE OVERVIEW The Kitchen Leader oversees the daily operation of an industrial kitchen, preparing and serving meals in accordance with an approved menu plan that meets all National School Lunch Program (NSLP) and School Breakfast Program (SBP) requirements. This role focuses on consistent execution, food safety, and compliance rather than culinary creation. While limited discretion and flexibility may be required to accommodate inventory, substitutions, or operational needs, this is not a chef position. Meals are prepared and served to school-age children, with an emphasis on standardized portions, nutritional compliance, and efficient service of approved, age-appropriate meal components. A DAY IN THE LIFE OF A FOOD SERVICES LEAD: • Supervise Food Services for camp location., • Supervise kitchen staff., • Assist in general camp program and operations., • Compile reports relating to the success of the commercial kitchen., • Be a minimum of 18 years of age., • Have extensive training or documented experience in Food Services., • Hold or be willing to obtain a Utah Food Handlers’ Permit. Food Safety Manager certificate preferred., • Pass a criminal background check, including sex-offender registries/driving records., • Hold/obtain Red Cross First Aid & CPR Certifications or the equivalent., • Hold/obtain a Utah Food Handlers’ Permit., • Complete Youth Protection Training within the first week of employment., • Ability to communicate and work with groups of campers ages 6-17 and provide necessary verbal instruction to campers., • Ability to follow direction from Team Leaders, adhere to policies and procedures., • Understand and implement safety guidelines and standards as outlined by Girl Scouts of the USA, the American Camp Association, and any state and local codes., • Ability to observe camper behavior, assess its appropriateness, enforce appropriate safety regulations, and apply appropriate behavior management techniques., • Ability to respond in a crisis situation., • Strong commitment to the mission and values of Girl Scouts of Utah. As a camp staff member, you are a representative of Girl Scouts of Utah. Every personal contact is with a current or potential donor to or member of the council, and thus, the impressions you make can influence their actions., • Ability to bend down and move, lift, stock, and carry boxes, program materials, and supplies (up to 50 pounds)., • Ability to walk, stand, and work on feet up to 8 hours a day upwards of 10,000 steps a day on uneven, unpaved, very steep terrain., • Ability to live and work in a high elevation and outdoor setting (up to 9200’), in varying and extreme weather conditions. OUR COMMITMENT TO DIVERSITY, EQUITY, INCLUSION, AND RACIAL JUSTICE: Girl Scouts of Utah embraces a pluralistic movement committed to understanding our similarities and differences, building relationships, and promoting a dialogue of acceptance and respect. We believe we are stronger when we include diverse perspectives, experiences, and approaches.?

Job Description Join Our REAL Food Mission! Culinary Informatics - Dietitian | Location: Remote Compensation: $75,000-$80,000 annually | Full-Time Schedule: Monday-Friday, 8am-5pm MST Job Summary The Culinary Informatics - Dietitian applies clinical nutrition knowledge and information technology expertise to enhance the quality, accuracy, and usability of nutrition data systems across the organization. This role strengthens patient/resident nutrition care, foodservice operations, and nutritional accuracy by overseeing nutrition information systems, identifying and filling gaps in databases, optimizing data workflows, and supporting end users in effective technology adoption. This position contributes to the development, integration, and continuous improvement of multiple nutrition related systems throughout the organization, with a strong emphasis on maintaining real time data accuracy and operational reliability. What You'll Do • Manage, organize, and maintain nutrition-related data, including recipes, ingredients, allergens, and nutritional values, • Identify missing or incomplete nutrition, allergen, and ingredient data and ensure timely resolution, • Systematically maintain and update nutritional data, allergen information, and ingredient lists across systems, • Oversee nutrition informatics platforms to ensure data consistency, quality, accuracy, and functionality, • Integrate nutrition data into electronic health records (EHRs) and other healthcare systems, • Support compliance with CMS, state, and county survey requirements and regulatory documentation, • Ensure secure handling of patient/resident nutrition data in compliance with HIPAA and applicable privacy regulations, • Identify and tag recipes and ingredients aligned with REAL Food standards, therapeutic diets, and diverse demographics, • Support IDDSI diet texture compliance by creating IDDSI-appropriate recipes for all levels of care, • Validate and maintain accurate volume-to-weight conversions, • Complete menu extensions and spreads for patient/resident menus, creating recipes as needed, • Collaborate with the Culinary Informatics team to maintain and enhance the recipe database, • Champion REAL Food principles and review REAL Food scoring for ingredients and recipes, • Maintain proficiency in all Thomas Cuisine food system technologies and platforms, • Train dietary and nutrition staff on informatics systems, tools, and workflows, • Create training materials and videos for use as standalone references or integrated modules within Kiwi, • Work with vendors to resolve system issues and improve functionality, • Use technology to collect, analyze, and disseminate nutrition-related data, • Support new business openings by ensuring accurate, timely menu development aligned with client requirements, • Perform other duties as assigned. What You Will Bring • Bachelor’s degree in Dietetics, Food & Nutrition, or a related field from an accredited U.S. institution, • Current Registered Dietitian (RD) credential through the Commission on Dietetic Registration (CDR), • 1–3 years of experience in healthcare nutrition, menu planning, and therapeutic/mechanical diets, • Experience working with EHR systems and nutrition or kitchen management platforms (CBORD, Jamix, MealSuite, or similar), • Strong analytical, data management, and problem‑solving skills, • Working knowledge of nutrition informatics, healthcare technology, and data privacy regulations, • Ability to analyze complex nutrition data and translate it into actionable outcomes, • Strong written and verbal communication skills with the ability to train and educate others, • Excellent organization and project management skills with the ability to manage multiple priorities, • Solid mathematical and reasoning skills applied to real‑world nutrition and menu systems, • Passion for REAL Food principles and operational excellence, • ServSafe Certification, • Ability to pass a criminal background check and drug screen. Who You Are People who do well on our team are service-minded and have a helpful, humble, and hungry nature. The ideal candidate has a can-do attitude, a spirit of curiosity, a bravery to try new things, a tendency to assume best intentions, and a hunger to learn and grow. We actively seek out team members who care deeply about the mission, passionately search for the answers to their questions, humbly lean on partners for help, tirelessly do what it takes, and reflect on their days with gratitude. At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. What We Offer! Life/Work Integration • Paid Bereavement Leave, • Paid Parental Leave, • Paid Baby Bonding Leave, • Paid Elder Care Leave, • Paid Time Off (Accrued), • 3 Medical Plans (Blue Cross), • Prescription, Dental, and Vision Coverage, • Reimbursed Wellness Massages (Portion of cost), • Voluntary HSA with Company Match, • Voluntary FSA, • Free Employee Assistance Program (Behavioral Health Support), • 401(k) Retirement Plan with Company Match, • Company-Paid Basic Life Insurance, • Company-Paid Accidental Death & Dismemberment (AD&D) Policy, • Voluntary Short-Term Disability, • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job Description Team Member – Front-of-House Bobby’s Burgers by Bobby Flay is seeking hourly restaurant front-of-house (FOH) team members for our location on East Rodeo Walk Drive in Holladay, Utah. As a FOH team member, you will have the opportunity to provide outstanding guest service in a fast-paced, fast-casual restaurant environment, creating the “Ultimate Burger Experience” for our guests. WHAT’S IN IT FOR YOU??? COMPENSATION and BENEFITS: $12 - $15 (+tips) hourly wage depending on experience Daily Pay (Earned Wage Access) option available Free and discounted food and drinks Flexible work schedule, hiring all shifts Employee recognition programs Promote from within culture, advancement opportunities Free uniforms Paid, robust training programs, eLearning and hands-on training DUTIES and RESPONSIBILITIES: Is fully knowledgeable about the food and beverage menu. Greets guests as they enter the restaurant and approach the counter. Takes guests’ orders using the POS and answers any questions about our menu items or concept and processes the payment utilizing the POS system. Ensures food is prepared correctly and to the guests’ satisfaction; replaces incorrect or improperly cooked orders. Stocks and cleans as needed Operates the shake station, including preparing shakes for guests upon order, and also preps and stocks it. THE IDEAL CANDIDATE MUST WANT TO HAVE FUN SERVING OUR CUSTOMERS! SKILLS, KNOWLEDGE, and ABILITIES: Prior restaurant or fast-casual cashier/FOH experience is preferred. Knowledge of food safety standards. ServSafe certification is valued, but not required. Great interpersonal skills with a passion for guest service. Maintains 100% accuracy of the cash register, ensuring all payment transactions are carried out with precision and efficiency. Strong work ethic and ability to work in a fast-paced environment with a sense of urgency. Dependable team player who is willing to cover other positions as needed. Ability to work assigned schedules, including nights, weekends, and holidays as needed. Ability to understand and convey to others the differentiating factors of Bobby’s Burgers’ products. Ability to communicate clearly and respectfully to fellow team members and guests. Ability to maintain personal and uniform cleanliness and standards Ability to follow directions and procedures, has effective time management and organization skills. ESSENTIAL PHYSICAL REQUIREMENTS: Hand use: single grasping, fine manipulation, pushing, and pulling. In an 8-hour workday: standing/walking for up to 8 hours. Ability to lift up to 25 lbs. Exposure to FDA-approved cleaning chemicals. Exposure to temperatures less than 32 degrees Fahrenheit and more than 90 degrees Fahrenheit. Work requires the following motions: bending, twisting, squatting, and reaching. EDUCATION: High School Diploma or equivalent desired, but not required. Students are encouraged to apply. EXPERIENCE: 1+ year work experience (cashier, server, other FOH) in a restaurant or other retail role is desired. About Bobby’s Burgers by Bobby Flay: Bobby Flay is an award-winning chef, restaurateur, cookbook author, and media personality. He has opened numerous upscale restaurants in NYC, Las Vegas, and beyond. He has starred in dozens of Food Network programs, including “Iron Chef America,” “Beat Bobby Flay,” and many, many more. Chef Bobby Flay craves just one thing when he’s done working in the kitchens of his many fine dining restaurants. And it’s not what you might expect: It’s a burger. Inspired by his love of the grill and travels through the United States, Bobby calls Bobby’s Burgers by Bobby Flay “a very American concept.” “Bobby’s Burgers is where craveability and approachability intersect to create the ultimate burger experience. We’re extremely relatable, yet an element of surprise is infused into every bit. Other concepts simply can’t achieve the culinary creativity of Bobby’s Burgers.” – Bobby Flay All menu items are created from original Bobby Flay recipes! Bobby handcrafted every ingredient and menu item to create both a craveable and approachable “Flay For All” experience. Juicy burgers made from Certified Angus Beef, cooked to order Medium or Well Done, signature Bobby’s Sauce, and other Signature Sauces (proprietary recipes made in-house), crunchy French Fries, buttermilk onion rings, shakes, and much more. The first Bobby’s Burgers by Bobby Flay opened in Las Vegas in 2021. In March 2022, we announced a strategic, international franchising initiative, focusing on franchise growth in select U.S. and international markets. Visit for more information and the employer website, . Bobby’s Burgers is an equal opportunity employer.

Job Description REAL Food. Real Performance. Corporate Sports Dietitian | Location: Hybrid/Remote Compensation: $110,000+ DOE annually — REAL Food. Real Performance. Real pay that matches your game. | Full-time JOB SUMMARY At Thomas Cuisine, we believe food is medicine—and performance starts at the plate. As our Corporate Sports Dietitian, you’ll integrate science-backed fueling plans with chef-driven, scratch-made menus and collaborate with culinary leaders and coaching staff to personalize nutrition strategies that elevate readiness and resilience. Join us and help redefine sports dining with REAL Food and measurable impact. WHY YOU’LL LOVE THIS ROLE • You’ll be at the center of national athlete fueling strategy, shaping how elite competitors train, recover, and win, • You’ll collaborate with chef-led teams to turn nutrition science into powerful, performance ready meals, • You’ll stand for REAL Food, fueling athletes with scratch made meals you’re proud to put your name on, • You’ll make an impact that matters, from the first bite to the final whistle, • You’ll earn a competitive salary, plus comprehensive benefits, PTO, and wellness support, • Join a team where values lead, food is intentional, and performance begins on the plate. WHAT YOU’LL DO • Deliver individualized, sport-specific nutrition strategies that optimize performance, recovery, and athlete wellbeing, • Develop and implement fueling, hydration, and recovery protocols aligned with training loads, competition demands, travel, and seasonal cycles, • Collaborate with chefs and foodservice partners to align menus and fueling environments with performance goals and athlete needs, • Provide one-on-one and group nutrition education for athletes and staff, supporting recovery, resilience, and long-term performance, • Partner with coaches, strength & conditioning, athletic trainers, and sports medicine teams to integrate nutrition with training and return-to-play plans, • Guide safe, effective, and compliant supplement use in accordance with NCAA and professional league standards, • Oversee athlete fueling operations, including fueling stations, training tables, team meals, and travel nutrition, • Monitor performance data, athlete feedback, and seasonal demands to continuously adjust nutrition plans and programming, • Maintain accurate documentation and uphold professional, ethical, and regulatory standards WHAT YOU’LL NEED • Registered Dietitian (RD/RDN) credential in good standing, • Bachelor’s degree in Nutrition, Dietetics, Sports Nutrition, or a related field, • Collegiate and/or professional sports nutrition experience, • Knowledge of NCAA and/or professional league nutrition and supplement compliance, • Experience supporting multi‑sport, multi‑site, or corporate sports nutrition programs, • Ability to collaborate cross-functionally with performance, culinary, and operations teams, • MUST have experience and knowledge of working with TEAMSWORKS software (at the corporate performance kitchen level preferred) or similar diet menu systems, • MUST live near a major airport to stay game‑ready for nationwide travel (role involves 50% travel) SCORE BONUS POINTS FOR HAVING: • Master’s degree in Nutrition, Dietetics, Sports Nutrition, or a related field, • CSSD (Certified Specialist in Sports Dietetics) or progress toward certification, • Familiarity with performance food environments (fueling stations, training tables, team travel), • Experience developing a sports performance nutrition program from the ground up At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. What We Offer! • Life/Work Integration, • Paid Bereavement Leave, • Paid Parental Leave, • Paid Baby Bonding Leave, • Paid Elder Care Leave, • Paid Time Off (Accrued), • Paid Holidays, • Health & Wellness, • 3 Medical Plans (Blue Cross), • Prescription, Dental, and Vision Coverage, • Reimbursed Wellness Massages (Portion of cost), • Voluntary HSA with Company Match, • Voluntary FSA, • Free Employee Assistance Program (Behavioral Health Support), • Access to Wellness Initiatives (Fitness Memberships, etc.), • Financial Wellness, • 401(k) Retirement Plan with Company Match, • Company-Paid Basic Life Insurance, • Company-Paid Accidental Death & Dismemberment (AD&D) Policy, • Voluntary Short-Term Disability, • Voluntary Employee, Spouse, and/or child(ren) Life Insurance, with AD&D, • Plus, • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job Description The Westerner in West Valley City, UT is calling all energetic, go-getters to apply to join our team as a full-time Executive Sous Chef! WHY YOU SHOULD JOIN OUR RESTAURANT We are an established restaurant that appreciates our employees. We pay our Executive Sous Chefs a competitive salary of $22 per hour. The schedule is Wednesday - Saturday, 5:00 pm- 1:30 am. Our team also enjoys great benefits, including health, dental, and paid time off (PTO). Plus, we make it easy to apply with our initial quick mobile-optimized application. If we have your attention, please continue reading! ABOUT THE WESTERNER We are The Westerner, and we are proud to bring authentic, delicious barbeque to Salt Lake City. Our hearts go into every meal we make, which is why everything we serve is made fresh in-house. From our quality smoked meat to our tasty sides, nothing is frozen or prepackaged! We use only the best ingredients we can find, sourcing them from local vendors whenever possible. Our pride comes from serving delectable meals that keep our customers wanting more! We believe in curating a fun environment for both our customers and our employees. Strong long-term relationships help build long-term success, so we strive to keep our guests and our team happy. We respect and listen to our employees, and we encourage them to share their opinions and voice suggestions for improvement. Our team enjoys competitive compensation and solid benefits as well as opportunities to learn and develop their skills. ARE YOU A GOOD FIT? Ask yourself: Are you strategic, orderly, and efficient? Do you take initiative and anticipate demands? Are you attentive to detail? If so, please consider applying for this Executive Sous Chef position today! YOUR LIFE AS AN EXECUTIVE SOUS CHEF As an Executive Sous Chef, you are responsible for the overall success of our daily kitchen operations while under the direction of our executive chef. You prepare and cook delicious bbq meals on a regular basis while ensuring compliance with all culinary standards. To ensure consistent quality, you supervise all kitchen areas. You are a hands-on leader who leads by example, sharing your culinary talents as you mentor our staff. You empower our kitchen staff to provide excellent customer service, and you take any guest complaints seriously. Goal-oriented, you work to continually improve guest and staff satisfaction while maintaining the operating budget of our restaurant. You are passionate about facilitating the camaraderie that comes with working as part of a cohesive culinary team in a tightly run kitchen! WHAT WE NEED FROM YOU • 21+ years of age Location: 84119 Job Posted by ApplicantPro

Job Description Location: United Table @ Petersen Heritage Center Salary: $75,000-80,000 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 Are you ready to embark on a culinary journey where your creativity and expertise will leave a lasting impression? Chartwells, a leader in foodservice management, is seeking an Executive Chef (United Table@ Peterson Heritage Center) at the University of Utah located in scenic Salt Lake City, UT. The selected candidate will lead culinary operations for a high volume AYCE resident dining hall. Why Choose Us? Endless Growth Opportunities: At Chartwells, we're committed to championing your professional development and culinary mastery. With an encouraging environment and a wealth of growth opportunities, the sky's the limit for your career. Innovative Environment: Be part of an exciting journey of culinary exploration and innovation, where creativity and excellence are celebrated, and every dish tells a story. Collaborative Culture: Join a diverse and dynamic team of culinary professionals, united by a passion for culinary excellence and a shared dedication to exceeding expectations. Key Responsibilities: • Ensure culinary standards including recipe compliance and food quality are implemented, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes food to ensure quality, • Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate, • Performs other duties as assigned Preferred Qualifications: • A.S. or equivalent experience, • Three to five years of progressive culinary/kitchen management experience, • Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • ServSafe certified – highly desirable Join Us Today: Embark on an exhilarating culinary journey with Chartwells at the University of Utah. If you're passionate about culinary excellence, driven by innovation, and ready to make a difference, we want to hear from you. Salary Range:$75,000 - $80,000 Starting Rate of pay may vary based on factors including, but not limited to: location, education, training, and/or experience Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1510220 Chartwells HE SARA C ST CLAIR [[req_classification]]

Job Description Hawthorn Senior Living, an independent living management company, is seeking caring people that want to make a positive difference in our residents’ lives. WHY would you consider being a team member with Hawthorn? Hawthorn is a privately owned senior housing company. We pride ourselves on hard-work, integrity, operating with total transparency and believing that you never go wrong doing the right thing. We believe that our commitment to people is the reason we have one of the highest occupancies in the industry. Our foundation of principles and philosophies don’t work for everyone, but they may be just what you’re looking for. We are currently seeking an Executive Chef for our beautiful independent living community for active seniors in Murray - Olympus Ranch. Overall Job Purpose: Ensuring the Community’s kitchen produces three (3) high quality, great tasting, well presented and nutritious meals every day, 365 days per year, made from scratch for the Community’s residents while remaining on budget in a clean and safe kitchen environment. Providing leadership for kitchen staff by inspiring and motivating each employee to perform successfully. Minimum Job Qualifications: • Prior culinary experience or successful hands-on work experience in high-volume cooking., • Prior management experience preferred. About Our Benefits: We offer competitive compensation and a benefit package that includes paid time off and the opportunity to elect healthcare, dental, vision and disability benefits, as well as supplemental life insurance. In addition, we offer a 401k plan with a match determined by the Company and an employee assistance program (EAP). We also have a very unique culture and love to celebrate year-round! How to Apply: If you are interested in this position, please submit your resume for consideration. Listen to the testimonial of Executive Chefs who share the joy that comes with showing our residents love through great food, and the work-life balance as compared to the grind of a restaurant-style job. We do pre-employment background checks, employment verifications and reference checks. Olympus Ranch is an Equal Opportunity Employer. Company DescriptionWe believe that Olympus Ranch is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. At Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.We believe that Olympus Ranch is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. \r\n\r\nAt Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.

Job DescriptionWith over 59 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 . 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 . 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.

Job DescriptionCompany Description About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Franchise Business Partner will be responsible for working directly with Hana Group Franchisees to help them successfully deliver consistent positive sales growth, build positive customer and retailer relationships, and ensure compliance to product quality, food safety, and/or Hana Group program requirements. Key Competencies Attention to detail, Business/Customer Focus and Relationship Building, Financial Acumen and Data Analytics, Planning and Priority Setting, Communication, Quality Control, Interpersonal Skills Duties & Responsibilities • Drive LFL/ Comp sales growth with their franchisees through assortments, daily production targets and planning ahead for any calendar events to maximize foot traffic in each retailer, • Ensure all franchisees are compliant with purchasing expected raw materials from Hana while adhering to the spec guidelines in the production manuals, • The franchisees are actively engaging with every customer that comes within 10 foot of the sushi display case and driving positive consumer feedback via Medallia, • As we grow, this position will need to support all grand opening efforts, site assessments, local permit support, competition analysis and anything additional to ensure a flawless opening, • Continuously fosters great retailer partner relationships with all retailers and ensure any concerns are corrected immediately, • Assure proper execution of company Food Safety Plan and GPM programs, • Support Daily, Weekly and/or Monthly Food Safety routine checks that include monitoring of production and SSOP, Pre & Post operation, • Ongoing education to franchisees on quality procedures, to include sensory evaluation and adherence to product specifications / recipes, • Understanding of food quality control principles, food safety regulations, and food production processes, • Ability to lead in company standards and best practices Additional Information Hana Group, North America is an equal opportunity employer. $75,000 - $85,000 USD Annually

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We are in search of aspiring culinary enthusiasts eager to acquire the essential skills needed for success across various culinary domains. Attend a 19-week paid training program to gain skills and certifications in menu planning, catering, expert cooking techniques, culinary art design, food prepar

Stop in for an in-person interview from 2-4:30PM daily! Ask.Cafe Rio is looking to hire energetic Team.Members to join our #caferiofamily.We have various level positions available: line cook, prep cook, dishwasher, cashier, and Assistant Management positions are also available!.Serving Up Fresh Oppo

We are in search of aspiring culinary enthusiasts eager to acquire the essential skills needed for success across various culinary domains. Attend a 19-week paid training program to gain skills and certifications in menu planning, catering, expert cooking techniques, culinary art design, food prepar

We are in search of aspiring culinary enthusiasts eager to acquire the essential skills needed for success across various culinary domains. Attend a 19-week paid training program to gain skills and certifications in menu planning, catering, expert cooking techniques, culinary art design, food prepar

We are in search of aspiring culinary enthusiasts eager to acquire the essential skills needed for success across various culinary domains. Attend a 19-week paid training program to gain skills and certifications in menu planning, catering, expert cooking techniques, culinary art design, food prepar

Classic, consistent quality from a winning team!.Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town.Our staff consists of locals, transplants, seasonal workers from all 50 states an

We are in search of aspiring culinary enthusiasts eager to acquire the essential skills needed for success across various culinary domains. Attend a 19-week paid training program to gain skills and certifications in menu planning, catering, expert cooking techniques, culinary art design, food prepar

Minimum of five years of experience in the culinary industry and management required.

We are in search of aspiring culinary enthusiasts eager to acquire the essential skills needed for success across various culinary domains. Attend a 19-week paid training program to gain skills and certifications in menu planning, catering, expert cooking techniques, culinary art design, food prepar

Minimum of 5 years of experience in the culinary industry.

Recruit Training followed by accession training and on the job qualification in galley operations, food preparation, baking, serving, and records management; Culinary Specialist A School may be waived based on pipeline needs, with Sailors qualifying through unit training and formal courses as availa

Classic, consistent quality from a winning team!.Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town.Our staff consists of locals, transplants, seasonal workers from all 50 states an

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