Trabajos good food en Boston, Massachusetts - Page 6Crear alertas

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

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

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job Description Chef de Cuisine [Assistant General Manager] COMPENSATION: Salary Range: $70,000-75,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As Chef De Cuisine, you are responsible for all culinary oversight in our scratch-based kitchen operation. You serve as the culinary nuts-and-bolts in our restaurants while managing and staying accountable for your team of culinarians. As an extremely efficient individual with a passion for executing food excellence and hospitality, you run a strong kitchen by showcasing advanced business and culinary acumen. You own and take pride in order/inventory management, prep management, and health and safety standards within the four walls of your restaurant. You are the subject matter expert in your areas of focus in the kitchen and serve as a vital resource for your team and peers. In our operation centered around innovation, you are always looking at food quality, cost, and training as data points for you and your team to grow. Staying organized and detail-oriented in a fast-paced environment is key to your role as Chef de Cuisine. We are constantly evolving our menu and testing new initiatives to improve business operations. You will effectively multitask and train your culinary team through the day-to-day shifts, to ensure your team is well-equipped to execute anything and everything on our menu. Developing your team by role modeling while delivering excellent service to our guests is integral as we work towards a better food future. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As Chef de Cuisine, you are the second in command. You report directly to the Chef Operator and the Sous Chefs and Chefs-in-training report directly to you. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you YOU WILL: • Lead and motivate your chef's in training team by modeling culinary expertise and a good attitude in order to always deliver delicious food., • Oversee and uphold food quality and presentation no matter the business channel. Walk-in, pick-up & delivery orders are handled with equal care and attention., • Oversee the quality of fresh ingredients received from our farm partners, while overseeing inventory, supply, prep lists, ordering, and QA processes in the restaurant., • Run successful shifts by organizing the deployment board and managing the prep schedule day in and day out., • Execute line checks while measuring what's ready to serve, what needs to be prepared, and any potential waste. You think ahead to ensure service runs smoothly., • Manage and maintain a tight and orderly kitchen operation, including storage, labeling, preparation, and all safety protocols. You are the safety standard bearer ensuring your team is maintaining the "A" letter grade from the Health Department, • Manage our kitchen facilities, following up with all maintenance on culinary equipment, cleanliness, and organization of your restaurant., • Collaborate with your Chef Operator to manage labor and food cost., • Build your kitchen team by assisting in interviewing, hiring, providing performance improvement, and disciplinary action., • Actively give feedback through the DIRECT model, monitoring the effectiveness of your team by providing timely positive and critical feedback., • 1-2+ years managing a restaurant team, • The ability to demonstrate and execute an exceedingly strong work ethic., • Skills to motivate and develop the culinarians on your team., • An appreciation for the people you work with., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The willingness to roll up your sleeves and pitch in whenever necessary., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem., • Excellent communication skills., • An eye for detail and solving challenges., • Food Safety Certification COMPENSATION: Salary Range: $70,000-75,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description CSCA is an iconic New England landmark, and for more than 40 years has been highly acclaimed among the nation’s premier culinary schools. Here, students gain the essential knowledge and foundational skills a great culinary education demands – classic fundamentals of cooking and baking, history and influences of the world’s greatest cuisines, techniques for mastering common and exotic ingredients, and more. CSCA is seeking a passionate, part time, Chef Instructor to teach in our Recreational Program. We are seeking an enthusiastic and experienced Chef with exceptional cooking, teaching and customer service skills. You will be the catalyst to our students gaining confidence in the kitchen, adding to their repertoire, and providing individuals, couples or groups of friends with an alternative fun night out! Our chef instructors take pride in sharing their knowledge and expertise with students at all levels of proficiency in our intimate, hands-on environment. Does this sound like you? RECREATIONAL CHEF INSTRUCTOR ESSENTIAL DUTIES AND RESPONSIBILITIES • Set-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class., • Production and teaching responsibilities: up to 30 minutes of classroom lecture and 3.5 hours of hands on cooking., • Provide direction and feedback to recreational students of varying skill levels to ensure successful classroom operations and an outstanding educational and enjoyable experience for customers., • Maintain the highest standards of safety and cleanliness., • Ensures all food items are cooked and served properly and under sanitary conditions., • Adjust teaching style to meet needs of diverse group of participants (adults, teens, beginners, advanced, etc.)., • Must be able to multi-task and have a full grasp of all activities occurring in the kitchen at all times., • Provide outstanding customer service to all guests at all times, • This position requires a varied work schedule, to include nights and weekends as necessitated by business circumstances, • Perform other duties as needed, directed or assigned., • Culinary school graduate or a minimum of 5 years working in the food service industry., • Ability to communicate effectively with others, orally and in writing, • THIS IS A PART TIME, PER DIEM POSITION THAT IS PAID BY THE CLASS., • WEEKEND AVAILABILITY IS REQUIRED., • Class schedules will vary by week., • Class days will vary, including nights and weekends, • The ability to lift 25 pounds, stand, kneel, sit, and walk for extended periods of time., • Instructors will be on their feet for up to 5 hours at a time Wy4e4NUNqJ

Job Description Who we are: We dream big. We love food. We're building the next generation of marketing software, and our mission is to support the lifeblood of our communities—locally owned restaurants and bars. Founded in 2015, SpotHopper is the leading all-in-one marketing and operations platform for independent restaurants. Today, we partner with 20,000 restaurants nationwide and are one of the fastest-growing tech companies in the country. Our platform helps operators elevate their online presence, drive more traffic, hire better talent, and compete with national chains—all from one easy-to-use solution. Who we are looking for: The Elite Account Executive position is designed for proven, top-performing sellers who have consistently operated at the highest level and want to be rewarded accordingly. We are looking for • Senior-level sales professionals with 5+ years of closing experience in SaaS, marketing, or high-velocity full-cycle sales roles, • A documented history of top performance—President's Club, Summit Club, leaderboard finishes, record months/quarters, or similar recognition, • A top performer and extremely hard worker in terms of prospecting and generating pipeline, • Consistent quota over-attainment (not just one good year) in competitive, hunter-driven environments, • Comfort owning complex conversations with small business owners and confidently guiding them through a consultative sale, • Self-directed operators who thrive with autonomy and take full ownership of their territory and results, • Highly competitive, disciplined, and resilient—this role is for people who expect to win, • Strong business acumen and the ability to tailor messaging based on each operator's goals and challenges, • Those who have worked in or sold to the service industry before, please include this on your resume What you'll do: Elite Account Executives operate as trusted advisors and senior sellers within the organization. You will: • Own the entire sales cycle from cold outreach through close, • Focus exclusively on new business acquisition using a consultative, value-driven approach, • Spend significant time in the field meeting face-to-face with restaurant and bar owners, • Hold 1–4 in-person meetings per day, demonstrating the SpotHopper platform and tailoring solutions to operator needs, • Manage and dominate a defined territory (roughly a 45–60 minute radius, territory-dependent) What we offer: • Compensation for an Elite Account Executive:, • $100k base salary, • Year one OTE is $210k, • Year 2+ will see top performers entering 250-300k range, • Performance based equity options, • $500 monthly stipend for operational expenses, • Healthcare, vision, dental, and life insurance, • 401K matching, • Unlimited time off (conditional on quota attainment), • All Account Executives receive a $500 monthly dining stipend to spend on any and all local restaurants. We want our employees to be experts in the service industry and their market, and continue to help these small businesses any way we can.

Job DescriptionBenefits: • Company car, • Company parties, • Competitive salary, • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Paid time off, • Training & development Craftsmanship. Character. Community. - Join a team where your skills build more than just beautiful spacesthey build trust. About Halco Halco has been a trusted name in residential remodeling since 1946. As a family-owned business serving the North Shore, we specialize in kitchen and bath renovations, cabinetry, and custom millwork. Our team is built on integrity, excellence, and relationshipswith clients, colleagues, and the community. We take pride in our work and in the way we work together. The Role Were looking for a Lead Carpenter who brings both skill and leadership to the job site. Youll perform hands-on carpentry work and help ensure projects are completed with precision, professionalism, and care. Youll also support project oversight, maintain quality standards, and follow up with the Construction Team regarding client communications. This is a great opportunity for someone who thrives in a small business environment where flexibility, collaboration, and craftsmanship are valued. What Youll Do Carpentry & Craftsmanship Perform some demolition, framing, specializing in cabinetry, millwork installations, and finish carpentry. Some small tile installations would be helpful. Maintain a clean, organized, and safe worksite and work truck. Ensure all work meets design specifications and company quality standards. Project Oversight Monitor project progress and address issues proactively. Conduct quality control checks throughout the project lifecycle. Follow up with the Project Manager regarding client updates and concerns. Team Leadership Mentor junior carpenters and laborers. Foster a respectful and productive team environment. Collaborate with other departments to support smooth project execution. Small Business Flexibility Assist with material pickups, job site documentation, and team meetings. Be ready to pitch in wherever needed. Uphold Halcos standards of professionalism and accountability. What You Bring Proven experience in residential carpentry and remodeling. Ability to read and interpret construction plans. Strong time management and problem-solving skills. Excellent communication and leadership abilities. Commitment to safety and attention to detail. Our Core Values At Halco, our work is guided by these principles: Trust and Confidence We earn it through consistent, high-quality work. Relationships We foster strong, respectful connections with clients and colleagues. Integrity and Honesty We operate transparently and ethically. Faith We reflect our beliefs in our daily conduct. Respect and Dignity We treat everyone with the respect they deserve. Accountability We take responsibility for our actions. Excellence We never settle for good enough. Compassion and Understanding We lead with empathy and care. Apply Today If youre a skilled carpenter who values quality, teamwork, and integrity, wed love to hear from you.

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

Job Description Our commissary kitchen in East Cambridge is the heart of our operation. We have no freezers in the entire company, and this fact defines our food. We work with the highest percentage of local and organic food of any restaurant in the Northeast. We receive produce directly from New England farms and turn it into the delicious food we’ve come to be known for. We host weekly food development meetings. We work carefully and quickly. We taste a lot. If you come to work in our kitchen, you’ll get to work with a talented team with long-term experience in the food industry. We produce all our food from scratch and bake bread daily for our restaurants. Kitchen Team Members can start in either the kitchen prepping food or in the bakery producing pita from local grain that's milled in MA. We’re looking for people who share our love of food, find joy through hard work, and lift the spirits of those around them. Some of the Kitchen Team Member Duties will look like... • Following recipe cards and methods of production, • Helping in the production of food prep or bake, • Tasting food for quality, • Keeping everything sparkling Requirements As a Kitchen Team Member you are required to: • Execute recipes consistently, • Reliable, professional and team-oriented, • Organized and have good time-management skills, • Have a passion for food, a positive attitude and a willingness to work to high standards, • The ability to stand for prolonged periods of time, and repeated walking, bending, stretching and occasional lifting (up to 50lbs), with or without reasonable accommodation, • Able to work a varied schedule that includes nights and weekend Don’t meet every single requirement? We are dedicated to building a diverse, inclusive and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be the right candidate for this or other roles. Clover Food Lab is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, marital status, national origin, disability or handicap, or veteran status. Benefits Some of the perks of working at Clover! • Pay starting at $15/hr, • Full health, vision and dental benefits available to full-time benefit-eligible staff, • Generous discounts on Clover meals, apparel, take-home mealboxes, and an array of local food items sold in our stores, • Accommodating to schedules; part-time and full-time opportunities, • A fun and welcoming work environment with supportive management, • $300 referral bonus when you refer a friend to Clover!, • Opportunity to build a meaningful career - lots of room to grow!, • Free Knife Skills 101, 102, 103 classes (custom knife when you pass 102), • Free cooking classes (pickling, soup-making, hot sauce making), • Opportunities to attend food sourcing trips to coffee roasters, farmers, cheese-makers, etc., • Opportunities to attend food development meetings, contribute ideas/recipes to the menu

Job Description Job Title: DispatcherDepartment: TransportationReports To: Transportation ManagerJob Summary: The Dispatcher will aid the Transportation department to support the transportation staff and fleet, ensuring day-to-day departmental transfers, customer pickup and deliveries, and all regulatory activities related to the transportation department. Must have knowledge of MADOT and FMCSA regulations.Duties and Responsibilities: • Supports the Transportation department in managing the day-to-day activities of the transportation contract NSSL and drivers in scheduling, routing, safety, compliance, and other transportation related functions., • Works directly with NSSL and authorized personnel to monitor, enter and complete movement of transfer trailers., • Works directly with over the road drivers to ensure routing assignments are completed., • Communicate with other departments (i.e. Sales, shipping), brokers, 3PL, and customer warehousing, NSSL yard management company, to ensure that transportation operations are running effectively and to resolve or escalate any issues., • Communicate with OTR drivers routing assignments and assign backhaul appointments as needed., • Drives utilization and is responsible for monitoring deliveries and maintaining accurate logs of all transportation and goods using an ERP system (i.e. monitors temperature, condition and on time deliveries etc.)., • Updates ERP data assignments and comments with date time completed and interruptions in service., • Monitors compliance with electronic logging devices., • Assist with training and promotion of safety initiatives., • Helps to lead and implement improvement ideas and necessary changes., • Maintains an inspection ready environment, files inspection forms for audits and regulators (MADOT, FMCSA, OSHA etc.)., • Will assist with inspections and resolution of issues and problems including but not limited to personnel, equipment (i.e. tires, fuel, temperatures, seals etc.)., • Ability to solve problems, eliminate root causes to prevent recurrence; Focuses on continuous improvement., • Works with Transportation department to ensure proper equipment (i.e. number and type). Reports on any out-of-service issues or driver complaints., • Guarantees documentation of shipping protocols meets all regulatory requirements as required under current Good Manufacturing Practices (cGMP)., • Communicates necessary maintenance and repairs to both internal and external resources., • Will assist with investigations of transportation accidents; May recommend corrective action in collaboration with other management and the HR team., • Participates in regular meetings with managers reviewing performance progress and goals., • Promotes a respectful culture of inclusivity and (food and human) safety., • Performs other duties as assigned.Supervisory Responsibilities:This role has no supervisory responsibility.Qualifications:, • Ability to lead with a high degree of integrity., • Strong attention to detail and organization skills., • Ability to efficiently prioritize tasks and manage time effectively., • Strong written and verbal skills., • Ability to read and write in the English language proficiently., • Effective communication skills., • Ability to work in a team environment., • Ability to effectively use ERP systems, Microsoft Office, ELD (Geotab), and various other applications., • Ability to perform basic math skills., • Ability to communicate via two-way radio.Education and/or Experience:, • High School Diploma or General Education Degree (G.E.D) required., • Preferred 2-3 years prior experience in working in dispatch office and interacting with CDL drivers., • Previous experience in warehouse shipping and receiving preferred, but not necessary., • CDL A license preferred, but not necessary., • Bilingual preferred, but not necessary., • Required knowledge of MA DOT, FMCSA, Hours of Service requirements, cGMP’s, OSHA and other regulatory requirements. Work Environment:This position requires a combination of sedentary work on a computer and frequent walking, stooping, bending while out in the field. The production facility and associated warehousing are refrigerated facilities. At times, the position may traverse or work within these facilities. Must be able to lift 50 lbs. on an occasional basis.

Job Description CSCA is an iconic New England landmark, and for more than 40 years has been highly acclaimed among the nation’s premier culinary schools. Here, students gain the essential knowledge and foundational skills a great culinary education demands – classic fundamentals of cooking and baking, history and influences of the world’s greatest cuisines, techniques for mastering common and exotic ingredients, and more. CSCA is seeking a part time passionate Chef Instructor to teach in our Professional Culinary Programs. We are seeking an enthusiastic, professionally trained and experienced Chef with exceptional cooking, teaching and customer service skills. You will be the catalyst to our professional students gaining confidence in a professional kitchen, learning culinary basics and cuisines, advanced techniques, methods and theory. Cambridge School of Culinary Arts is looking for Chef Instructors to teach the Food Basics unit of the Culinary Certificate and Professional Chef’s Programs. The Food Basics unit is a 16-week-long unit that emphasizes the foundations of savory cooking. Courses include stock & soup, vegetable, grains, beans, egg, moist heat, and dry heat cookeries with emphasis on individual proteins, sauces, and knife skills. Each class is 8-hours long, which includes a 2-hour lecture and 6 hours of lab (hands-on cooking). Instructors teach CSCA - provided lecture notes, power point presentations, outlines, and recipes. Our chef instructors take pride in sharing their knowledge and expertise with students through lecture and hands-on lab classes and doing whatever it takes to help our students succeed in pursuing their passion. Does this sound like you? PROFESSIONAL CHEF INSTRUCTOR ESSENTIAL DUTIES AND RESPONSIBILITIES • Managing class size of up to 15 students, • Lecturing on class material; supplement with power point presentation (must be familiar with laptop, Power Point software, hdmi cables, television), • Assigning daily recipes to class; explaining recipes; managing class production of recipes; maintaining order in kitchen; managing set up and break down of class; assessing students’ recipes for taste, doneness, creativity, presentation, ability to follow direction, • Chef Instructors are responsible for issuing CSCA-issued quizzes, grading quizzes, and evaluating quizzes with students; reporting lab and quiz grades to Director of Education., • Chef instructors are responsible for delivering verbal assessments of student skill level daily and at midterm., • Chef Instructors are responsible for taking daily attendance and reporting attendance to Academic Supervisor/Director of Education, • Chef Instructors must attend quarterly faculty meetings, • Chef Instructors may be responsible for proctoring midterm and final practicums; tasting midterm and final practicums; and proctoring midterm or final written exams., • Chef Instructors are responsible for tutoring at-risk students., • Chef Instructors are responsible for supervising students as they check in the day’s ingredients, stock pantry items, pack ingredient box at end of class, break down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal, among other duties as assigned by Director of Education., • Set-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class., • Maintain the highest standards of safety and cleanliness., • Ensures all food items are cooked and served properly and under sanitary conditions., • Must be able to multi-task and have a full grasp of all activities occurring in the kitchen at all times., • Perform other duties as needed, directed or assigned., • Minimum of 5 years general cooking experience at a restaurant, catering company, commissary, or in other culinary capacity, • Minimum of 2 years culinary teaching experience, • General knowledge of Microsoft Office, • Must be diplomatic, patient, prompt, creative, flexible, fun, thrive in organized chaos, be able to manage, groom; and mentor individuals with different levels of cooking experience, • willingness to follow CSCA policies, procedures, and education philosophy, • Ability to communicate effectively with others, orally and in writing, • THIS IS A PART TIME, PER DIEM POSITION THAT PAYS BY THE CLASS., • Class schedules may vary by week. The ability to lift 25 pounds, stand, kneel, sit, and walk for extended periods of time. Instructors may be on their feet for up to 8 hours at a time Instructors will need to handle and lift heavy kitchen equipment, chairs, tables. WORK ENVIRONMENT This job occurs primarily in commercial kitchens which may vary in temperature and humidity. Powered by JazzHR uJ1SpTpH8b

Job Description The shift lead position is the first step an hourly team member takes towards becoming a manager. One may not always be leading a shift, but as a certified shift leader, the individual will be expected to always be thinking like shift leader. The individual has been chosen for this position based on their leadership qualities as well as the skills they have shown management on a daily basis. Successful shift leading will directly lead to be eligible to become a manager within the THG organization. Purpose of Position: * Supports the Management team while ensuring all team members perform to the highest standards – 100% performance, 100% of the time at 100% volume of the business * Assists the Management team with inventory control, food quality, controllable costs and financial results * Shift leaders are accountable for every guest’s complete satisfaction in their dining experience by empowering team members to react positively and by being hospitality focused FIRST in every instance - while maintaining a constant presence on the floor Responsibilities: * Enriches each Guest’s experience by effectively building relationships while on the floor * Oversees the entire operations of the restaurant while leading the shift * Confidently handles guest’s complaints and service issues with grace and focus… finds solutions * Works on increasing sales… in-store, delivery and catering * Shares responsibilities with fellow managers to follow and complete all manager checklists * Shares all office administration duties (cash handling, loss prevention, audits, etc…) * Able to operate all Revel POS functions and troubleshoot when needed * Monitors restaurant equipment and ensures it is kept in good repair * Manages labor in store to ensure hourly labor is within parameters to meet budget * Monitors food waste and inventory… resolves ALL food quality issues * Directs and follows up with team members to ensure that daily checklists are being completed * Follows Manager Travel Path * Leads team in maintaining the highest cleanliness and organization standards * Utilizes development journals to OWN the training, cross-training, and development of the team * Challenges themselves to becoming better everyday * Partners with Managers to recruit, interview, hire and retain a team of top performers * Helps lead the entire team to excel at hospitality, productivity and performance Requirements: * Ability to work when needed to support the managers, the team and the brand * Attendance is key; the store must open on time and close when scheduled – when you are scheduled to do either, you will be required to be in store as any other manager * Maintain confidentiality to and with your Management team; what is talked about within your Management team must be in complete confidentiality * Expected to reach the MIT binder, train based on its standards and be certified in all positions in the store; this includes the team member handbook and shift running * Positive, honest, patient and encouraging demeanor * Reads and communicates effectively in English in both verbal and written communications * Energetic, super friendly and a proactive team player * Able to work and manage the team in a fast-paced environment * Proficiency at all levels, including recipe knowledge, service standards, sanitation practices, FOH and BOH management functions * Ability to lift, bend, stoop, walk and perform other physical tasks for hours

Job Description The shift lead position is the first step an hourly team member takes towards becoming a manager. One may not always be leading a shift, but as a certified shift leader, the individual will be expected to always be thinking like shift leader. The individual has been chosen for this position based on their leadership qualities as well as the skills they have shown management on a daily basis. Successful shift leading will directly lead to be eligible to become a manager within the THG organization. Purpose of Position: * Supports the Management team while ensuring all team members perform to the highest standards – 100% performance, 100% of the time at 100% volume of the business * Assists the Management team with inventory control, food quality, controllable costs and financial results * Shift leaders are accountable for every guest’s complete satisfaction in their dining experience by empowering team members to react positively and by being hospitality focused FIRST in every instance - while maintaining a constant presence on the floor Responsibilities: * Enriches each Guest’s experience by effectively building relationships while on the floor * Oversees the entire operations of the restaurant while leading the shift * Confidently handles guest’s complaints and service issues with grace and focus… finds solutions * Works on increasing sales… in-store, delivery and catering * Shares responsibilities with fellow managers to follow and complete all manager checklists * Shares all office administration duties (cash handling, loss prevention, audits, etc…) * Able to operate all Revel POS functions and troubleshoot when needed * Monitors restaurant equipment and ensures it is kept in good repair * Manages labor in store to ensure hourly labor is within parameters to meet budget * Monitors food waste and inventory… resolves ALL food quality issues * Directs and follows up with team members to ensure that daily checklists are being completed * Follows Manager Travel Path * Leads team in maintaining the highest cleanliness and organization standards * Utilizes development journals to OWN the training, cross-training, and development of the team * Challenges themselves to becoming better everyday * Partners with Managers to recruit, interview, hire and retain a team of top performers * Helps lead the entire team to excel at hospitality, productivity and performance Requirements: * Ability to work when needed to support the managers, the team and the brand * Attendance is key; the store must open on time and close when scheduled – when you are scheduled to do either, you will be required to be in store as any other manager * Maintain confidentiality to and with your Management team; what is talked about within your Management team must be in complete confidentiality * Expected to reach the MIT binder, train based on its standards and be certified in all positions in the store; this includes the team member handbook and shift running * Positive, honest, patient and encouraging demeanor * Reads and communicates effectively in English in both verbal and written communications * Energetic, super friendly and a proactive team player * Able to work and manage the team in a fast-paced environment * Proficiency at all levels, including recipe knowledge, service standards, sanitation practices, FOH and BOH management functions * Ability to lift, bend, stoop, walk and perform other physical tasks for hours

Job Description 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 Area Leader is responsible for providing direction and executing operational processes and procedures for our Boston East Garden. This multi-unit leader will be expected to provide oversight and development of their direct reports, approximately 8-10 Restaurant General Managers, while working in cooperation with other functional leaders to ensure CAVA remains profitable. What You’ll Do • Lead the General Manager (GM) leadership team to support and enable the growth goals for the company., • Ensure that each GM upholds the standards and reputation of the CAVA Brand, while enhancing Guest and Team Member experience, as well as profitability., • Translate the overall business strategy into day-to-day execution, providing coaching and feedback to the GMs., • Oversight of the planning, preparation and performance analysis of all restaurant P & L’s in the assigned area of responsibility., • Execute on all programs introduced to the field., • Build organizational talent by promoting the development of internal leaders, as well as championing the identification and attraction of high potential external candidates., • Provide guidance to Operations leaders to help them connect the metrics to business processes and focus on continuous improvement strategies to achieve business objectives., • Cultivate a culture of high performance and accountability, • Identify objectives and systems to improve consistency and synergy throughout our restaurants., • Partner with peer Area Leader’s to ensure consistency between markets. The Qualifications • Multi-unit restaurant management experience, • Must believe in a hands-on managing style and be willing to lead by example, • Excellent written/verbal communication and interpersonal skills, • Analytical skills to identify trends, make operational decisions and solve problems, • Knowledgeable of and have the ability to use a PC and MS Office Suite proficiently Benefits We’ve got you covered. Here are just some of the benefits available to support center team members: • Competitive base salary, plus bonus, • Unlimited PTO, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!, • 401k enrollment with company contribution, • Paid sick leave, parental leave, and community service leave, • Free CAVA food, • Casual work environment, • The opportunity to be on the ground floor of a rapidly growing brand

Job Description • We are hiring immediately for full time CUSTOMER AMBASSADOR positions., • Location: Delta One - 500 Terminal E, East Boston, Massachusetts 02128. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Open availability is preferred. More details upon interview., • Requirements: Prior fine dining experience is preferred., • Fixed Pay Rate: $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1506326. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Drives a hospitality environment by greeting guests, offering samples, touching tables, and leading guest-facing marketing and wellness programs. Essential Duties and Responsibilities: • Greets every customer and interacts in a manner to ensure a high level of hospitality., • Greets all team members and ensures they have what they need to be successful each day., • Relays relevant concerns from customers to supervisors., • Ensures that all marketing, wellness and culinary programs are current and in place., • Leads weekly promotions and programs for guests., • Shares best practices and recognizes co-workers., • Demonstrates a complete understanding of daily menu items and accurately explains them to customers., • Serves as an advocate of selling techniques to the customer by establishing good communication and assisting in the buying/decision-making process., • Ensures all display foods are merchandised attractively per standards. Serves food neatly and attractively per standards., • Performs other duties as assigned. Qualifications: Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis.

Job Description Responsibilities: * Taking orders, preparing and firing GREAT pizzas that are in-line with company standards * Operating a point of sale system and cash handling * Food preparation, general cleaning, stocking items and maintaining a clean dining room for all our guests * Always cultivating the guest experience by providing fast, courteous, sincere, and positive service * Blaze Standards Training Requirements: * Basic business math and accounting skills and strong analytical, decision-making skills * Strong guest service, ability to be a leader to the team during your shift * Fun, energetic and friendly persionality * Good personal grooming * Good written and verbal communication skills * Ability to lift, bend, stoop, walk and perform other physical tasks for hours We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Company parties, • Employee discounts, • Flexible schedule, • Free food & snacks, • Free uniforms What we expect from you • Introduce kids to the serious fun of education and play, all within The Little Gym's unique learning environment., • Teach amazing classes based on our proven curriculum and teaching method (dont worry, well teach you how!), • Provide outstanding customer service and membership experience. We treat our members like family here.Youd fit in here if, • Teach amazing classes based on our proven curriculum and teaching method (dont worry, well teach you how!), • Provide outstanding customer service and membership experience. We treat our members like family here., • Create a warm, fun, and educational environment for the Children in each class., • Treat each class and each child as if its their first day EVERY WEEK!Youd fit in here if, • You love having fun, like giving high 5s, and can play like a child! (A background in child development, physical education, and/or gymnastics helps as well), • You live to serve! Making others feel good makes you feel good., • Kids really like you, but their parents really like you too., • You were voted most likely to be in a good mood by your high school classmates., • You love to have fun, but you know when to buckle down and do work.You may think were awesome because, • Children walk out of our classes more confident than when they walked in every single day., • Youll get your steps in and close your activity rings while you work because youll be moving all day., • We take our fun pretty seriously but also take the role we play in our community and with each child we meet seriously. The relationships youll build here will last a lifetime., • You could get paid to fold t-shirts or you could get paid to act like a dinosaur. The choice is yours. As a part of The Little Gym team, you will be part of a family dedicated to the growth and development of children all over the globe. If this sounds like the job youve been dreaming about, what are you waiting for? Weve been waiting for you! Experience: • Teaching or working with children: 1 year (Preferred), • Gymnastics, cheer, dance, theater or similar activities: 1 year (Preferred)

Job Description The shift lead position is the first step an hourly team member takes towards becoming a manager. One may not always be leading a shift, but as a certified shift leader, the individual will be expected to always be thinking like shift leader. The individual has been chosen for this position based on their leadership qualities as well as the skills they have shown management on a daily basis. Successful shift leading will directly lead to be eligible to become a manager within the THG organization. Purpose of Position: * Supports the Management team while ensuring all team members perform to the highest standards – 100% performance, 100% of the time at 100% volume of the business * Assists the Management team with inventory control, food quality, controllable costs and financial results * Shift leaders are accountable for every guest’s complete satisfaction in their dining experience by empowering team members to react positively and by being hospitality focused FIRST in every instance - while maintaining a constant presence on the floor Responsibilities: * Enriches each Guest’s experience by effectively building relationships while on the floor * Oversees the entire operations of the restaurant while leading the shift * Confidently handles guest’s complaints and service issues with grace and focus… finds solutions * Works on increasing sales… in-store, delivery and catering * Shares responsibilities with fellow managers to follow and complete all manager checklists * Shares all office administration duties (cash handling, loss prevention, audits, etc…) * Able to operate all Revel POS functions and troubleshoot when needed * Monitors restaurant equipment and ensures it is kept in good repair * Manages labor in store to ensure hourly labor is within parameters to meet budget * Monitors food waste and inventory… resolves ALL food quality issues * Directs and follows up with team members to ensure that daily checklists are being completed * Follows Manager Travel Path * Leads team in maintaining the highest cleanliness and organization standards * Utilizes development journals to OWN the training, cross-training, and development of the team * Challenges themselves to becoming better everyday * Partners with Managers to recruit, interview, hire and retain a team of top performers * Helps lead the entire team to excel at hospitality, productivity and performance Requirements: * Ability to work when needed to support the managers, the team and the brand * Attendance is key; the store must open on time and close when scheduled – when you are scheduled to do either, you will be required to be in store as any other manager * Maintain confidentiality to and with your Management team; what is talked about within your Management team must be in complete confidentiality * Expected to reach the MIT binder, train based on its standards and be certified in all positions in the store; this includes the team member handbook and shift running * Positive, honest, patient and encouraging demeanor * Reads and communicates effectively in English in both verbal and written communications * Energetic, super friendly and a proactive team player * Able to work and manage the team in a fast-paced environment * Proficiency at all levels, including recipe knowledge, service standards, sanitation practices, FOH and BOH management functions * Ability to lift, bend, stoop, walk and perform other physical tasks for hours

Job Description Shift Leader Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams’ learning and growth.” We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! • Tip share-earn up to $2/hr. extra in tips, • Get Paid $ to Refer your Friends*, • RGMs, RMs, & SLs are entitled to one (1) free meal each shift they work *, • Flexible schedules in a fun, family friendly, team environment, • Medical, Dental and Vision Options**, • Paid time off – vacation and sick**, • 401K match (21 and older), • Employee Assistance Program, • Fast track for career opportunities and management experience *Referred Employees Must Be in Good Standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Shift Leader Responsibilities • Reporting to the Restaurant General Manager, our Shift Leaders are the champions of better burgers! In this role you will:, • Manage the performance of both FOH & BOH employees, • Promote a fun and positive work environment, • Manage the effectiveness of people focused processes and systems, • Provide initial and ongoing training to all employees within the unit utilizing SmashConnect, LMS, and 4 step method of training, • Reward and recognizes employee performance that exceeds company standards, • Manage with integrity the daily completion of operational check lists to include, • Line checks and uniform standards, • Opening/closing check lists, • Safe and deposit logs, • Manage the guest experience metrics (NPS and OSAT), • Manage FSC operational standards daily, • Ensure all food safety standards are followed & in compliance with local health depts., • Exemplify guest service on each shift of the day and communicates SIZZLE service standards to the employees, • Manage the successful onboarding and training for all new employees, • Follow COGS management procedures for food ordering and inventory, • Follow company cash policies to ensure minimal losses through theft or shortages, • Previous Shift Leader Experience, • 90-day completion of train the trainer course, • Flexible to work nights, weekends, and holidays, • Follow Smashburger uniform standards, • Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations, • Must successfully complete Smashburger training program, • Possess strong communication skills, both written and verbal, to effectively communicate with restaurant management, front line employees and corporate support teams, • People management skills to effectively select, assess, coach/counsel, develop, motivate, and lead restaurant teams, • Excellent attention to detail, • Proven time management, consistency, and organizational skills, • Highly motivated, self-directed, and results driven, • Physical ability to stand for extended periods of time and to move and lift boxes of food/ supplies up to 50 lbs. We use eVerify to confirm U.S. Employment eligibility. We use eVerify to confirm U.S. Employment eligibility.

Job Description At Tatte, we exist to inspire, care for, and nurture life — every day. The Bakery General Manager leads the heartbeat of our craft: ensuring that every pastry, loaf, and dessert reflects Tatte’s uncompromising commitment to quality, creativity, and warmth. This role is both operational and deeply human — blending precision and artistry to ensure our bakery consistently delivers excellence to every café, guest, and community we serve. The Bakery General Manager oversees all aspects of production, quality, and logistics for our Boston Bakery. This leader ensures that Tatte’s bakery operations are efficient, safe, and scalable while protecting the integrity of our recipes, craftsmanship, and brand essence. They manage bakery performance across production planning, food safety, inventory, staffing, engagement, and continuous improvement — driving excellence through systems, people, and culture. The Bakery GM partners closely with the VP of Bakery Operations, Bakery Innovation & Commercialization, and Café Operations leadership to ensure the bakery continues to meet Tatte’s high standards and support profitable growth as we expand across markets. KEY RESPONSIBILITIES: Lead Bakery Operations with Excellence • Direct all bakery production and logistics to ensure an uninterrupted supply of Tatte products to cafés and catering operations., • Build and oversee schedules, staffing, and inventory systems that balance craft, quality, and efficiency., • Champion lean manufacturing and continuous improvement initiatives to reduce waste, optimize labor, and streamline processes without compromising quality., • Safeguard Tatte’s bakery vision, authority, and integrity through unwavering attention to quality and detail., • Lead the implementation & maintenance of Total Quality Management (TQM) systems and Six Sigma practices., • Validate quality performance through regular audits, scorecards, and sensory evaluations., • Foster a culture of learning, belonging, and craftsmanship among all bakery team members., • Partner with the People Team to hire, onboard, and cross-train team members for current and future roles., • Provide clear, timely, and developmental feedback that builds capability and confidence., • Conduct regular “heart checks” and team meetings to maintain engagement and communication., • Maintain full compliance with OSHA, FDA, EPA, and all local health and safety regulations., • Promote safe working conditions, sanitation, and cleanliness across all bakery departments., • Ensure all processes align with Good Manufacturing Practices (GMP) and Tatte’s internal standards., • Partner with the VP of Bakery Operations on bakery P&L management and strategic planning., • Monitor capacity and production capabilities to meet future market expansion needs., • Identify opportunities to reduce structural costs and improve productivity while preserving craft integrity., • 8-10 years of experience leading a high-volume bakery or food manufacturing facility., • 2+ years of culinary experience, preferably in pastry or baking., • Proven track record managing large teams with empathy, clarity, and accountability., • Experience implementing Lean, Six Sigma, or TQM systems., • Strong understanding of OSHA, FDA, EPA, and local health regulations., • Proficiency in inventory management, scheduling, and production systems., • Valid driver’s license and acceptable driving record., • Ability to stand for up to 10 hours per day and lift up to 50 lbs, • Flexibility to work varied schedules including early mornings, nights, weekends, and holidays, • Competitive pay - ranging from $107,000-$142,800 (depending on experience), and bonus potential of up to 15%, • 401(k) (with a vesting match), • Health, dental and vision insurance, • Paid vacation time and paid sick time, • Free employee assistance program services

Job Description Senior Research Technician (Full-time) DynamiCure Biotechnology is a clinical stage biopharmaceutical company located in Waltham MA, established to pioneer the next generation of therapies in the oncology and autoimmune space. Driven by science and passionate about advancing patient care, we are translating potentially revolutionizing new insights on immuno-normalization into a pipeline of innovative antibody candidates with first-in-class and best-in-class potential. DynamiCure is guided by empathy for the patients we serve, dedication, collaboration and transparency. We are currently looking for a Senior Research Technician to support our R&D team. Candidates should be reliable self-starters who embrace a high level of ownership over their work, a can-do attitude, and a collaborative, team-centered approach to support our efforts to accelerate biological discovery and the development of new therapeutics. As a Key Contributor You Will work closely with the In Vivo Pharmacologist to support lab operations and you will further develop your research career. Reports to (title): In Vivo Pharmacologist Number of direct/indirect reports: N/A Travel expectations (in %): N/A Key Responsibilities and Activities • Provide animals with fresh and adequate food and water daily, • Perform scheduled health observations and assessments, communicating any animal anomalies observed, • Change and clean animal cages as scheduled, • Assist with animal intake, evaluation and treatment, • Complete and maintain all applicable logs and check sheets, as required, • Comply with Standard Operating procedures, • Monitor facility conditions (including temperature and humidity data) and maintain all applicable logs and check sheets for same, reporting any facilities issue, • Operate & maintain cage washers and other equipment, as instructed, • Clean and sanitize animal facility following established protocols and schedules, • Process bio-hazard waste streams, • Create a foundation for your future success and contributions in animal studies, • Associates or bachelor’s degree in medical technology, biology, chemistry or related field and 2-4 years’ lab experience; or equivalent combination of education and experience, • BS/MS in Biology, Pharmacology, Animal Science or related field is preferred, • Good understanding of laboratory information systems and automated laboratory equipment, • Be a reliable team player that shows a willingness to learn, • Ability to establish and maintain cooperative working relationships with co-workers and other stakeholders, • Ability to adjust to workload changes and prioritize competing demands, • Team player, show up, reliable and dependable, • Ability to balance the big picture and fine technical details, • Outstanding organizational, critical thinking, and problem-solving skills Around the Office: • Flexible scheduling, • Casual dress code, • 20 days Paid Time Off, • 10 paid holidays plus Winter Break, • Paid Family Leave, • Full benefits package including:, • Medical, • Dental, • Vision, • HSA Account with Company contribution, • 401(K) with up to 5% match, • Company paid life and AD&D insurance, • Supplemental life & AD&D insurance, • Company paid short- and long-term disability insurance, • Employee Referral Program Powered by JazzHR v2D8Yf7UtH

Job Description The shift lead position is the first step an hourly team member takes towards becoming a manager. One may not always be leading a shift, but as a certified shift leader, the individual will be expected to always be thinking like shift leader. The individual has been chosen for this position based on their leadership qualities as well as the skills they have shown management on a daily basis. Successful shift leading will directly lead to be eligible to become a manager within the THG organization. Purpose of Position: * Supports the Management team while ensuring all team members perform to the highest standards – 100% performance, 100% of the time at 100% volume of the business * Assists the Management team with inventory control, food quality, controllable costs and financial results * Shift leaders are accountable for every guest’s complete satisfaction in their dining experience by empowering team members to react positively and by being hospitality focused FIRST in every instance - while maintaining a constant presence on the floor Responsibilities: * Enriches each Guest’s experience by effectively building relationships while on the floor * Oversees the entire operations of the restaurant while leading the shift * Confidently handles guest’s complaints and service issues with grace and focus… finds solutions * Works on increasing sales… in-store, delivery and catering * Shares responsibilities with fellow managers to follow and complete all manager checklists * Shares all office administration duties (cash handling, loss prevention, audits, etc…) * Able to operate all Revel POS functions and troubleshoot when needed * Monitors restaurant equipment and ensures it is kept in good repair * Manages labor in store to ensure hourly labor is within parameters to meet budget * Monitors food waste and inventory… resolves ALL food quality issues * Directs and follows up with team members to ensure that daily checklists are being completed * Follows Manager Travel Path * Leads team in maintaining the highest cleanliness and organization standards * Utilizes development journals to OWN the training, cross-training, and development of the team * Challenges themselves to becoming better everyday * Partners with Managers to recruit, interview, hire and retain a team of top performers * Helps lead the entire team to excel at hospitality, productivity and performance Requirements: * Ability to work when needed to support the managers, the team and the brand * Attendance is key; the store must open on time and close when scheduled – when you are scheduled to do either, you will be required to be in store as any other manager * Maintain confidentiality to and with your Management team; what is talked about within your Management team must be in complete confidentiality * Expected to reach the MIT binder, train based on its standards and be certified in all positions in the store; this includes the team member handbook and shift running * Positive, honest, patient and encouraging demeanor * Reads and communicates effectively in English in both verbal and written communications * Energetic, super friendly and a proactive team player * Able to work and manage the team in a fast-paced environment * Proficiency at all levels, including recipe knowledge, service standards, sanitation practices, FOH and BOH management functions * Ability to lift, bend, stoop, walk and perform other physical tasks for hours

Job Description Responsibilities: * Taking orders, preparing and firing GREAT pizzas that are in-line with company standards * Operating a point of sale system and cash handling * Food preparation, general cleaning, stocking items and maintaining a clean dining room for all our guests * Always cultivating the guest experience by providing fast, courteous, sincere, and positive service * Blaze Standards Training Requirements: * Basic business math and accounting skills and strong analytical, decision-making skills * Strong guest service, ability to be a leader to the team during your shift * Fun, energetic and friendly persionality * Good personal grooming * Good written and verbal communication skills * Ability to lift, bend, stoop, walk and perform other physical tasks for hours We use eVerify to confirm U.S. Employment eligibility.

Job Description JOB SUMMARY To ensure proper service from the front line, banquet, and pantry cooks. Also, responsible for training of cooks and to ensure proper sanitation levels. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. • Supervise the cooks and cold pantry’s food production; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner., • Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods., • Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence., • To assist in cross-training employees and train new employees in their positions on the service line., • To assist the Chef in maintaining standards of quality and appearance on the front line., • Prepares daily preparation lists for production., • Assists in scheduling/ordering, • Reads and employs math skills to follow recipes., • Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products., • Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items., • Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product., • Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations., • Maintain all logs, cooling, heating, and temperature., • Adheres to all company policies and procedures., • Follows safety and security procedures and rules., • Knows department fire prevention and emergency procedures., • Utilizes protective equipment., • Reports unsafe conditions to management., • Reports accidents, injuries, near-misses, property damage or loss to management., • Provides for a safe work environment by following all safety and security procedures and rules., • All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook)., • Perform any related duties as requested by management., • Hold a current Food Handler Card., • One to two years required in a supervisory role in a kitchen environment., • Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette., • Good working knowledge of the fundamentals of broiler cooking., • Good working knowledge of the fundamentals of sauté cooking., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions., • Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel., • Ability to operate beverage equipment, e.g., coffee maker. PHYSICAL DEMANDS • Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs., • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc., • Ability to perform duties within extreme temperature ranges., • Ability to perform duties in confined spaces., • Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Job DescriptionBenefits: • Bonus based on performance, • Flexible schedule, • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Employee discounts, • Competitive Hourly Pay, • Career Growth Opportunities, • Fun and Energetic Environment Responsibilities • provide haircutts shaves and other services, • we have wash sinks at every station and offer hairwashing each station is also seperated with partition walls, • Apply and sell 3L Barber Co labeled hair products, • Provide customers with a wide range of hair styling options, from formal to casualQualifications, • Successful completion of a barber school is required, • Proven experience as a stylist, hairdresser, or similar role, • In-depth knowledge of hair cutting techniques and best practices, • Familiar with a variety of treatment products, • Up-to-date with trends in fashion and beauty