Trabajos head chef en Indiana

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Friday, Saturday and Sunday shifts are required, • Must have two years previous experience in a high volume, upscale environment, • stock for fresh ingredients and supplies, prepare components before each meal service, and ensure the work area is clean and ready., • Prepare food in a timely manner and according to recipe cards, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Two years previous experience in a high volume, upscale environment, • Serve Safe or Food Handlers Certification, • Knowledge of upscale culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description COOK JOB DESCRIPTION Title: Cook Reports to: Kitchen Leader/Manager on Duty SUMMARY OF POSITION: Stocks, prepares, and cooks ingredients and food according to Wing Etc., standards while maintaining proper food safety and sanitation regulations. DUTIES & RESPONSIBILITIES: • Clean food preparation areas, cooking surfaces, and utensils., • Follow Wings Etc. Standard Operating Procedures (SOP) of food ordered by each customer, working on several different orders simultaneously., • Maintain sanitation, health, and safety standards in work areas., • Measure ingredients required for specific food items being prepared to Wings Etc. SOP., • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles., • Read food order printed tickets, read Kitchen Video Systems or receive verbal instructions as to food entered by server/bartender/manager and prepare and cook food according to instructions., • Verify that prepared food meets requirements for quality and quantity., • Wash, cut, and prepare foods designated for cooking., • Clean, stock, and restock workstations and display cases., • Regulate temperature of ovens, flattops, fryers, grills, and roasters. QUALIFICATIONS: • Communication Skills: Communication is crucial in a kitchen. You will need to read orders, understand instruction from the head chef, and talk to your fellow cooks to make sure the food is delivered hot and delicious., • Hand-Eye Coordination: Cooking requires great knife skills, proximity to fire and many dangerous elements. A steady hand will help you greatly., • Food Safety knowledge and/or certification., • Stamina: Kitchen hours can be long and grueling. You will need to be able to stand on your feet for long periods and lift heavy objects up to 50 pounds from storage., • Teamwork: You will need to be able to work as a team to create a great dining experience for customers.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts, • Free uniforms, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description About the Role: As a Cook at Summit Health and Living, you will play a vital role in preparing and delivering high-quality meals that meet the nutritional needs and preferences of our residents. Your work will ensure that food is prepared safely, efficiently, and in accordance with established recipes and dietary guidelines. You will collaborate closely with the Head Chef and kitchen team to maintain a clean, organized, and well-stocked kitchen environment. This position requires attention to detail, manual dexterity, and the ability to work on your feet for extended periods while managing multiple tasks. Ultimately, your efforts will contribute to the overall well-being and satisfaction of those we serve by providing nourishing and enjoyable meals every day. Minimum Qualifications: • Proven experience in food preparation and cooking in a professional kitchen setting., • Ability to read and speak English fluently to follow instructions and communicate with team members., • Demonstrated manual dexterity and physical stamina to stand for long periods and handle kitchen tasks., • Knowledge of food safety and sanitation regulations., • Experience working under the supervision of a Head Chef or in a similar culinary leadership environment., • Previous experience in a healthcare or senior living facility kitchen., • Familiarity with specialized dietary needs such as diabetic or low-sodium meal preparation., • Prepare and cook meals according to standardized recipes and dietary requirements., • Maintain cleanliness and organization of the kitchen, including proper storage of food items., • Assist the Head Cook in daily kitchen operations and food production planning., • Ensure compliance with food safety and sanitation standards at all times., • Communicate effectively with team members and supervisors in English to coordinate tasks., • Lift and move kitchen supplies and equipment as needed, including climbing stairs to access storage areas. The required skills such as food preparation and production are essential for creating meals that meet quality and safety standards. Manual dexterity allows you to handle kitchen tools and ingredients efficiently, while the ability to stand for extended periods supports the physical demands of cooking. Proficiency in English is critical for understanding recipes, safety protocols, and communicating with the kitchen team and supervisors. Climbing stairs and moving objects are necessary for accessing storage and managing kitchen supplies effectively. Preferred skills like experience with a Cook or Head Cook and knowledge of specialized diets enhance your ability to contribute to a well-organized kitchen and meet diverse resident needs.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • 401(k), • Employee discounts, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Overview Opportunity: Line Cook Prepare food items in accordance with production requirements and established guest service and sustainability standards. Your Growth Path Lead Cook – Sous Chef – Assistant to the Head Chef Your Focus • Prepare food of consistent quality following recipe cards and production and portion standards., • Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs., • Date all food containers and rotate per company standards, making sure that all perishables are kept at proper temperatures., • Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages., • Return all food items not used on the next shift to designated storage areas, being sure to cover and date all perishables., • Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per company standards., • Operate, maintain and properly clean kitchen tools and equipment., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • High school diploma or equivalent., • 2 years of related experience. HHM Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Free Basic Life Insurance, • Travel Discounts, • Commuter Transit and Commuter Parking Benefits, • Employee Assistance and Wellness Program, • Educational/Professional Development, • Referral Bonus Program Work Environment and Context • Work schedule varies and may include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionBenefits: • 401(k) matching, • Company parties, • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off, • Vision insurance The Union Hall restaurant at Journeyman Distillery is seeking a culinary leader with proven success in high quality, fast-paced kitchen environments. The Sous Chef will be integral, not only in serving our valued guests, but also in championing our efforts to develop our next generation of culinary superstars. The Sous Chef will oversee the daily operations of the Journeyman Distillery, Union Hall, and catering kitchen, including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control. The Sous Chef shall exemplify Journeyman's core values and the Culinary Teams highest standards of quality, consistency, and joyful service to the guests. At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package. Heres a peek at what you will receive as a Journeyman employee: • Outstanding Growth Opportunity!, • Paid Time Off begins accruing on Day 1, • 401(k) with Employer Match available, • Medical Insurance, • Dental, Vision, Life, Supplemental Insurance options, • Free Quarterly Bottle of Spirit (21+), • Loyalty Incentives (ask about our 5-Year Bottle Reward!), • Employee Discounts, • Monthly Founders' Tour with Bill and Johanna Welter, • Annual Employee Putting Competition, • Annual Employee Holiday PartyAll team members must uphold and embody Journeymans Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success. CORE VALUES GRIT MAKES GREAT • We believe that no challenge is too big and we take pride in hard work., • Grit is our foundation - perseverance through adversity, strength in difficulty, and a relentless drive to succeed., • Challenges are opportunities in disguise and we welcome them with determination and resolve., • Nothing great happens by taking the easy route.ALWAYS A JOURNEYMAN, NEVER A MASTER, • 'Good enough' isn't in our vocabulary., • We are committed to constant improvement and the pursuit of excellence in distilling, brewing, and hospitality., • Mastery is a moving target - and we embrace the grind, knowing the journey itself is what pushes us forward.1st CUSTOMER, • Exceptional service defines us - through every touchpoint, every day (362 a year), until the last second and beyond (59:59+)., • This mindset extends to how we treat vendors, partners, and each other., • 1st Customer is our culture - and our legacy, • As storytellers and champions of Journeyman, we embody the values we stand for, through every interaction.AMBASSADOR, • Taking pride and ownership in your work, • Engagement and active participation in your work and company activities, • Being a positive force in the workplace; creating a culture of positivity, • Extending common courtesy to self, employees, vendors, and guests, • Maintain responsibility for the hiring, training, and proficiency of culinary employees, including performance reviews and formal development plans in the restaurant kitchen and catering departments., • Monitor and train the culinary staff, sanitation and safety, as well as related production activities to ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Assist with departmental operations across Journeyman properties as required., • Participate fully in food preparation to consistently produce food that is of high quality in taste and presentation within established guidelines; work on line during service and assist wherever needed., • Ensure that all items needed for menu preparation are in stock., • Maintain purchase order system, ordering and receiving programs to ensure proper quality and price on all purchases., • Ensure adherence to recipes, correct food preparation methods, portion control, and presentation of menu items., • Inspect the cleanliness/mise en place of all kitchen areas (floor, stations, coolers, store room, dish washing, etc.) and immediately direct respective culinary staff to correct any deficiencies; Ensure that quality and details are being maintained., • Ensure that culinary staff maintain and strictly abide by state sanitation/health regulations and Journeyman requirements., • Maintain proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label, and date)., • Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair, or upkeep issues to the Executive Chef and Head of Maintenance., • Instruct culinary staff in the correct usage and care of all equipment in the kitchen operation, with a focus on safety., • Minimize waste and maintain controls to attain forecasted food and labor costs., • Foster and promote a cooperative working climate, maximizing productivity and employee morale., • Evaluate all food products received to maintain quality specifications., • Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance., • Promote positive guest relations at all times., • Culinary Degree preferred and/or a minimum of 2-3 years culinary supervisory position in a reputable restaurant, • Up-to-date ServSafe certification, with a clear understanding and commitment to impeccable sanitation practices, • Thorough knowledge and understanding of proper cooking techniques, ingredients, and equipment; Ability to work all stations in kitchen, • Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently, and up to ten pounds constantly; Ability to perform such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.Required Work Habits:, • Must have reliable transportation., • Work habits include regular attendance, teamwork, initiative, dependability, and promptness., • Must be able to work most holidays and weekends, as these are the busiest times for Journeyman Distillery.Educational, Development and Work-Related Experience:, • Thorough knowledge of food preparation, kitchen maintenance, sanitation, nutrition, and operation procedures as would normally be acquired through a high school education or equivalent, plus two to three years additional college-level course of study or culinary trades training or equivalent experience., • Knowledge of general business administration practices as applied to food preparation and kitchen maintenance operational practices and procedures as would be acquired through three to six years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required., • Experience managing seasonal business flow, developing creative seasonal offerings, seasonal menu engineering, and continual development of catering menu is a plus., • Experience developing culinary staff members in areas of leadership, menu development, and creativity.Working Conditions:, • Works primarily indoors in food preparation and a kitchen maintenance environment., • Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Kokomo, IN As a Restaurant Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $45K - $55K Salary, • Great potential for growth, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Culinary Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Carmel, IN As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description About Company: For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence. Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve. About the Role: The Sous Chef I plays a critical role in supporting the Head Chef and ensuring the smooth operation of the kitchen within a retail trade environment. This position is responsible for assisting in menu planning, food preparation, and maintaining high standards of food quality and safety. The Sous Chef I oversees kitchen staff, coordinates daily kitchen activities, and ensures timely and efficient service to meet customer expectations. This role requires a strong focus on inventory management, cost control, and adherence to health and safety regulations. Ultimately, the Sous Chef I contributes to creating an exceptional culinary experience that aligns with the brand’s standards and customer satisfaction goals. Minimum Qualifications: • High school diploma or equivalent; culinary degree or certification preferred., • At least 2 years of experience working in a professional kitchen environment., • Basic knowledge of food safety standards and kitchen sanitation practices., • Ability to work flexible hours including weekends and holidays., • Formal culinary training or certification from an accredited institution., • Experience in a retail trade or food service setting., • Proficiency in inventory management and cost control techniques., • Leadership experience supervising kitchen staff., • Assist the Head Chef in planning and developing menus that meet customer preferences and business objectives., • Supervise and coordinate kitchen staff activities to ensure efficient food preparation and service., • Maintain high standards of food quality, presentation, and hygiene in compliance with health and safety regulations., • Manage inventory levels, order supplies, and control food costs to optimize kitchen operations., • Train and mentor kitchen team members to enhance their skills and promote a collaborative work environment., • Monitor kitchen equipment and ensure proper maintenance and cleanliness. The required and preferred skills are essential for managing the dynamic environment of a retail kitchen. Culinary expertise and food safety knowledge ensure that all dishes meet quality and regulatory standards. Leadership and communication skills are used daily to coordinate the kitchen team and maintain a positive, efficient work atmosphere. Organizational skills support inventory management, scheduling, and cost control, which are critical for operational success. Additionally, creativity and attention to detail help in menu planning and food presentation, enhancing the overall customer experience. 7am to 3pm Monday to Friday. Some nights and weekends depending on catering events

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Indianapolis, IN As a Restaurant Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $45K - $55K Salary, • Great potential for growth, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Culinary Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to

Job DescriptionDescription: Job Title: Cook / Kitchen Aid Job Description: We are seeking a dedicated and enthusiastic Cook / Kitchen Aid to join our culinary team. The ideal candidate will assist in food preparation, cooking, and maintaining a clean and organized kitchen environment. This role is essential in ensuring that our kitchen operates smoothly and efficiently. Key Responsibilities: • Assist in the preparation and cooking of meals according to established recipes and standards., • Maintain cleanliness and organization of the kitchen, including washing dishes, utensils, and cooking equipment., • Help with inventory management, including receiving and storing food supplies., • Support the head chef and kitchen staff in daily operations and special events., • Follow food safety and sanitation guidelines to ensure a safe working environment., • Participate in menu planning and development as needed. Skills and Qualifications: • Previous experience in a kitchen or food service environment is preferred but not required., • Basic knowledge of food preparation techniques and cooking methods., • Ability to work in a fast-paced environment and handle multiple tasks., • Strong communication and teamwork skills., • Attention to detail and a commitment to quality., • Flexibility to work various shifts, including evenings and weekends. We offer a supportive work environment and opportunities for growth within our culinary team. If you are passionate about food and eager to learn, we encourage you to apply. Requirements:

Job Description About the Role: As a Cook at Northview, you will play a vital role in preparing and delivering high-quality meals that meet the nutritional needs and preferences of our residents. Your work will ensure that food is prepared safely, efficiently, and in accordance with established recipes and dietary guidelines. You will collaborate closely with the Head Chef and kitchen team to maintain a clean, organized, and well-stocked kitchen environment. This position requires attention to detail, manual dexterity, and the ability to work on your feet for extended periods while managing multiple tasks. Ultimately, your efforts will contribute to the overall well-being and satisfaction of those we serve by providing nourishing and enjoyable meals every day. Minimum Qualifications: • Proven experience in food preparation and cooking in a professional kitchen setting., • Ability to read and speak English fluently to follow instructions and communicate with team members., • Demonstrated manual dexterity and physical stamina to stand for long periods and handle kitchen tasks., • Knowledge of food safety and sanitation regulations., • Experience working under the supervision of a Head Chef or in a similar culinary leadership environment., • Previous experience in a healthcare or senior living facility kitchen., • Familiarity with specialized dietary needs such as diabetic or low-sodium meal preparation., • Prepare and cook meals according to standardized recipes and dietary requirements., • Maintain cleanliness and organization of the kitchen, including proper storage of food items., • Assist the Head Cook in daily kitchen operations and food production planning., • Ensure compliance with food safety and sanitation standards at all times., • Communicate effectively with team members and supervisors in English to coordinate tasks., • Lift and move kitchen supplies and equipment as needed, including climbing stairs to access storage areas. The required skills such as food preparation and production are essential for creating meals that meet quality and safety standards. Manual dexterity allows you to handle kitchen tools and ingredients efficiently, while the ability to stand for extended periods supports the physical demands of cooking. Proficiency in English is critical for understanding recipes, safety protocols, and communicating with the kitchen team and supervisors. Climbing stairs and moving objects are necessary for accessing storage and managing kitchen supplies effectively. Preferred skills like experience with a Cook or Head Cook and knowledge of specialized diets enhance your ability to contribute to a well-organized kitchen and meet diverse resident needs.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Participate in the tip sharing. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods.

Job Description Job Summary We are seeking a Line Cook to join the team. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description *Note: This is a part-time position with typical shifts of 3-4 hours and an expected average of 6-15 hours total per week. Additionally, hours are not typically available when University is not in session. About the FHC: Formed in the Summer of 2010, the Fraternity Housing Corporation (FHC) elevates the value of Alpha Gamma Delta membership by providing safe, competitive, and attractive housing and storage facilities for the members of Alpha Gamma Delta. The FHC fulfills its mission through professional property management and prudent financial management, as well as innovative, diligent, and future-focused investments in property and property improvements. The FHC owns or leases more than 95 Alpha Gamma Delta homes, dorms, lodges, suites, and storage spaces across the United States and is committed to providing the highest quality property management support for each unique chapter served. Job Summary: The Dishwasher assists the Chef(s) and/or House Director in the maintaining of the kitchen at a collegiate sorority house, including the upkeep of the commercial kitchen and its equipment. Working under the instruction of the Head Chef and the Assistant Chef, the Dishwasher will help ensure that the residents and guests are provided healthy and safe dining experiences, exceptional customer service, and a comfortable and clean environment in which to dine. The Dishwasher must work behind the scenes to keep the kitchen running smoothly by attending to the facility and paying close attention to detail to ensure a clean, sanitary, and tidy environment. Duties/Responsibilities: • Responsible for the cleanliness of the kitchen to include but not limited to serving lines, kitchen equipment, all dishes, tables, etc. before and after each meal, • Collect used kitchenware from dining and kitchen areas, • Load and unload washing machines, • Wash specific items by hand, • Store clean dishes, glasses and equipment appropriately, • Ensure there are enough clean dishes, glasses and utensils, • Remove garbage regularly, • Sanitize the kitchen area including the floors, • Clean dining room tables after meal service, • Works with extremely sharp objects, such as knives, can openers, etc., • Works with extremely hot appliances, such as ovens and dishwashers, • Works with extremely hot, sometimes boiling, water, • High school Diploma or GED equivalent required, • Goal and team oriented, able to work closely with people while exhibiting a positive attitude, • Well organized and able to work and make sound decisions under pressure and within tight deadlines, • Excellent oral and written communication skills, • Ability to follow instructions and help with various tasks, as needed, • Availability to work in shifts, weekends and evenings The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment is primarily in an office environment but involves frequent work performed from out-of-office locations for job related activities and occasional activities which are outdoors. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Lifts and carries up to 50lbs on a daily basis, • Reads food and cleaning product labels, • Stands 80% of the time while working, • Kneels, bends, and reaches for items often, • Climbs stairs several times per day, • Works primarily indoors, sometimes in very warm conditions, such as hot kitchens The above statements are intended to describe the general nature and level of work being performed in this position. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Equal Employment Opportunity Policy: We are an equal opportunity employer and do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, marital status, sexual orientation, age, disability, veteran status, or any other characteristic protected by federal, state, or local law.

Job Description COOK JOB DESCRIPTION Title: Cook Reports to: Kitchen Leader/Manager on Duty SUMMARY OF POSITION: Stocks, prepares, and cooks ingredients and food according to Wing Etc., standards while maintaining proper food safety and sanitation regulations. DUTIES & RESPONSIBILITIES: • Clean food preparation areas, cooking surfaces, and utensils., • Follow Wings Etc. Standard Operating Procedures (SOP) of food ordered by each customer, working on several different orders simultaneously., • Maintain sanitation, health, and safety standards in work areas., • Measure ingredients required for specific food items being prepared to Wings Etc. SOP., • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles., • Read food order printed tickets, read Kitchen Video Systems or receive verbal instructions as to food entered by server/bartender/manager and prepare and cook food according to instructions., • Verify that prepared food meets requirements for quality and quantity., • Wash, cut, and prepare foods designated for cooking., • Clean, stock, and restock workstations and display cases., • Regulate temperature of ovens, flattops, fryers, grills, and roasters. QUALIFICATIONS: • Communication Skills: Communication is crucial in a kitchen. You will need to read orders, understand instruction from the head chef, and talk to your fellow cooks to make sure the food is delivered hot and delicious., • Hand-Eye Coordination: Cooking requires great knife skills, proximity to fire and many dangerous elements. A steady hand will help you greatly., • Food Safety knowledge and/or certification., • Stamina: Kitchen hours can be long and grueling. You will need to be able to stand on your feet for long periods and lift heavy objects up to 50 pounds from storage., • Teamwork: You will need to be able to work as a team to create a great dining experience for customers.

Job DescriptionPRIMARY DUTY Coordinate appropriate resident dietary menu planning and oversees daily operations of food preparation by dietary staff and acts as chief cook/chef. Ensure that Dietary associates engaged in preparing food, serving food and maintaining cleanliness of food service areas and equipment are performing the proper procedures as outlined by state and federal regulations. ESSENTIAL JOB FUNCTIONS include the following. Other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Maintains dietary menu and monitors food preparation methods and portion sizes, with integration and awareness of personal resident needs. Maintains awareness of special dietary or nutritional requirements of specific residents., • Complies with state and federal sanitation and other applicable regulations and oversees compliance of such standards by dietary staff. Ensures that: o Sanitation standards are followed consistently. o Cleaning assignments are completed and signed off on. o Food service and storage areas, including store room, cooler and freezer, are clean and sanitized. o Other sanitation standards are completed. • Prepares and cooks resident meals as necessary., • Inspects food, supplies, and equipment to maintain stock levels and ensure standards of quality are met., • Keeps accurate inventory records., • Orders food/supplies in compliance with budgeted expenses. Schedules and receives food and beverage deliveries, checking delivery contents to verify quality and quantity., • Oversees meal service while on duty and directs preparation of food and beverages. Assists with meal service where needed., • Checks food and water temperatures, ensures that temperatures are documented as required, • Investigates and resolves complaints regarding food quality and service., • Responsible for labor and budget control for the Dietary department., • Trains and oversees dietary staff on proper food preparation techniques, proportion sizes, operation of kitchen equipment, safety procedures, sanitation, etc. to ensure quality standards and service., • Schedules staff hours and coordinates assignment of dietary personnel to ensure economical use of food and timely preparation., • On-call and Weekend Manager duties may be required as directed by the Executive Director., • Reports any issues or problems that may arise to the Executive Director., • Complies with state, federal, and all other applicable health care and safety standards., • Assists families and other visitors as needed., • Attends in-services and other required meetings., • Performs other duties and tasks as assigned. SUPERVISORY REQUIREMENTS of this position are generally as follows: • Oversees the activities of all Dietary associates to ensure compliance standards are met; indirectly supervises all other associates as a Department Head., • Carries out supervisory responsibilities, including, but not limited to, interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems; and terminating associates. EDUCATION and EXPERIENCE an equivalent combination of education, training and experience will be considered. • High school diploma or equivalent., • A minimum of 5 years of previous experience in volume and modified diet preparation; or an equivalent combination of education and experience., • Must be state approved in food handling and preparation, as applicable by state in which community operates., • Previous experience in a supervisory role in a long-term care or hospital setting preferred. KNOWLEDGE, SKILLS and ABILITIES which may be representative but not all inclusive of those commonly associated with this position. • Reading Ability - Able to read and interpret written information., • Written Communication - Able to write clearly and informatively., • Verbal Communication - Able to talk to others to convey information effectively., • Reasoning Ability - Able to apply common sense understanding to carry out detailed written or oral instructions., • English Language - Knowledge of the structure and content of the English language., • Math Ability - Knowledge of arithmetic and its applications. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals., • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job., • Customer and Personal Service: Knowledge of principles for providing customer and personal services. This includes meeting quality standards for services and evaluation of customer satisfaction., • Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one., • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Safety and Security - Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly., • Problem Solving - Identifies and resolves problems in a timely manner., • Interpersonal - Focuses on solving conflict, not blaming; maintains confidentiality., • Organizational Support - Follows company policies and procedures., • Adaptability - Adapts to changes in the work environment; changes approach or method to best fit the situation; Able to deal with frequent changes, delays, or unexpected events., • Planning/Organizing - Prioritizes and plans work activities; advises for additional resources if needed., • Attendance/Punctuality - Arrives to work/meetings on time, ensures work responsibilities are covered when absent., • Dependability - Commits to long hours of work when necessary to reach goals; completes tasks accurately and on time or notifies appropriate person with an alternate plan., • Professionalism - Treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions. COMPUTER SKILLS/EQUIPMENT USED TO PERFORM THE JOB which may be representative but not all inclusive of those commonly associated with this position. • Knowledge of Word Processing and Spreadsheet software., • Pots/pans, cutlery, including knives, forks and spoons, gas/electric stove and/or oven, broilers, steamer, microwave oven, fryer, toaster, blender and other kitchen equipment. WORK ENVIRONMENT environmental or atmospheric conditions commonly associated with the performance of the functions of this job. • While performing the duties of this job, the associate is regularly exposed to extreme heat or cold, working or moving mechanical parts, humidity, and danger of burns from stoves and/or hot liquids., • The associate is occasionally required to wear protective clothing., • The associate may be exposed to bodily fluids and odors on an occasional basis., • The noise level in the work environment is usually moderate to loud (vent fans, etc.). PHYSICAL ABILITIES commonly associated with the performance of the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • While performing the duties of this job, the associate is frequently required to talk, speak and hear. The associate is regularly required to walk, climb on a step-stool, stand in one place, bend, stoop, kneel or crouch, use hands to handle or feel objects, reach with hands and arms, taste and smell. The associate is occasionally required to sit., • The associate must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds., • Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color discrimination and the ability to adjust focus.

Job Description Who We Are Avenues Recovery Center is a nationwide network of drug and alcohol rehab centers with eighteen locations across seven states. We offer highly individualized treatment in a clean, modern, comfortable setting, spanning every level of care, including detox, residential, PHP, IOP, and outpatient services. The secret to our success is our people - merged with a premier clinical program, it's allowed us to transform the lives of thousands of people to date. If you're passionate about recovery and want to impact others in a meaningful way - we warmly invite you to join our growing family! Now Hiring a Kitchen Assistant for Avenues Recovery Center in Fort Wayne, IN! What You'll Do • Support head chef in all aspects of food preparation (cooking, cleaning, stocking etc.), • Maintain kitchen cleanliness and function through consistent washing and tidying, • Keep kitchen organized and stocked by replenishing all supplies when running low, • Follow all food storage policies, labeling protocol, and food safety regulations, • Collaborate with BHT team for efficient meal preparation, service, and cleanup What We're Looking For • Any relevant experience/ training necessary to serve as professional chef, • If in recovery, a minimum one-year period of sustained sobriety is required., • Strong time management and multitasking skills, • Ability to collaborate and work efficiently, • Comprehensive understanding of health and sanitation laws Where You'll Work Avenues Recovery Center at Indianapolis is a 144 - bed detox and residential rehab facility offering drug and alcohol addiction treatment. Located in the heart of Indianapolis, Avenues offers an evidence-based clinical program, comprehensive medical care, and custom MAT options - consistently yielding highly effective results. Its multidisciplinary staff includes doctors, nurses, addiction specialists, counselors, and support staff, who care for each and every client in a most compassionate and dignified manner. Freshly remodeled, the facility features a clean, bright and modern design with warm and enjoyable details throughout. Its airy bedrooms, beautiful, open lounges, and recreational areas all contribute to a nurturing and healing environment. Why Join Us? Avenues features a rich, fulfilling workplace culture where every person is valued and greatness is pursued. We support our employees unconditionally, and work to provide them with every resource they need to excel! Aside from generous PTO and compensation, when you join the Avenues family, you'll be eligible for the following benefits package: • 401K with employer match, • Medical Insurance, • Dental, • Vision, • Accident, • Critical Illness, • Hospital Indemnity, • Voluntary Short-Term Disability, • Voluntary Long -Term Disability, • Employer-Paid Life and AD&D, • LifeTime Benefit Term Insurance with Long Term Care, • Legal Coverage, • Pet Insurance, • Identity Theft Protection, • Employer-Paid Employee Assistance Program, • Flexible Spending Account (FSA) - Medical, • Dependent Care FSA (DCF) Join our growing team and discover the magic here at Avenues! Apply today! Job Posted by ApplicantPro

Job DescriptionCompany Description The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you! Job Description The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for Temporary Cooks within our campus Hospitality department. The UOES Division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations. Cook 1 This entry-level position is perfect for individuals starting their culinary journey. As a Cook 1, you'll develop foundational cooking skills in a professional kitchen, focusing on basic food preparation and supporting the team. Key Responsibilities: • Assist with fundamental food preparation, including chopping vegetables, portioning ingredients, and organizing mise en place., • Prepare simple menu items such as salads, sandwiches, and breakfast dishes, following recipes accurately., • Maintain a clean and stocked workstation throughout service., • Adhere strictly to all food safety and hygiene standards., • Receive and correctly store deliveries and supplies under supervision. Cook 2 As a Cook 2, you'll manage a designated station (e.g., grill, sauté, fryer) and prepare a wider range of menu items. This role requires solid cooking proficiency and the ability to work efficiently in a dynamic kitchen environment. Key Responsibilities: • Accurately and consistently prepare and cook food items on your assigned station, ensuring proper presentation., • Set up and break down your station with all necessary tools, ingredients, and supplies before and after service., • Monitor food quality to ensure all items meet restaurant standards before they're served., • Communicate effectively with other kitchen staff to coordinate timing and maintain smooth service flow., • Manage inventory by rotating stock, labeling, dating products, and minimizing food waste through proper handling. Cook 3 Cook 3 is an intermediate-level culinary role for individuals ready to independently execute complex dishes and take on leadership responsibilities. You'll demonstrate advanced cooking skills, strong station management, and help mentor junior cooks. Key Responsibilities: • Execute advanced culinary techniques, including butchery, sauce-making, and grilling proteins to precise specifications across various stations as needed., • Lead or supervise junior cooks during service, ensuring consistency, efficiency, and adherence to standards., • Assist the Sous Chef or Head Chef with recipe testing, prep lists, and production schedules., • Ensure strict compliance with all health codes and maintain the highest standards of cleanliness and food safety., • Actively participate in daily briefings and contribute feedback to improve workflow and overall kitchen performance. The University of Notre Dame is proud to be ranked #1 on the Forbes Best Large Employer list, a recognition that reflects our commitment to creating a workplace where you’ll feel welcomed, supported, and truly valued as part of our beloved community. Qualifications • Capable of managing time effectively with minimal supervision, • Positive, respectful, and committed to the schedule you create, • Excellent communication and listening skills, • Ability to maintain a standing position for extended periods of time (up to 6 hours at a time)., • Ability to move, lift and handle equipment, supplies and other objects weighing up to 25 pounds., • Ability to position self to move items weighing up to 25 pounds from floor to shelves and cabinets above and below counter height, • Follow food safety procedures for handling, storing, and serving food products Additional Information Pay Rate: $17.50-$19.50/hr The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Indianapolis, IN As a Restaurant Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits * Health Benefits * Industry Standard Work Week (50-55 hour target) * Attainable Bonus Program * $45K - $55K Salary * Great potential for growth * Equal Opportunity Employer Key Responsibilities * Practice safety as priority #1 for your restaurant team and customers * Maintain a high ratio of return customers through great service * Oversee guest services and resolve issues * Coach and develop restaurant employees to build a cohesive team * Promote, demonstrate, and lead a memorable customer restaurant experience You will: * Have a minimum of 2 years in Restaurant Culinary Management * Show success in previous positions * Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time * Be able to thrive in a quick paced environment * Demonstrate outstanding leadership, communication, and training * Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to

Job Description About Company: Rootstock Hospitality Group is a restaurant ownership and management company founded in 2017 by Indiana natives Andrew Vudis and Ryan Craig. Both Andrew and Ryan bring over 25 years of extensive experience in restaurant ownership, management, and operations. The name "Rootstock" was chosen to reflect the foundation and growth inherent in their approach. Just as rootstock is the underground part of a plant from which new growth emerges, our company fosters growth by working closely with all our restaurants, sharing people and ideas that lead to new development for our teams and company. Our team is the heart of Rootstock Hospitality Group. We are deeply committed to our employees, guests, and vendors. We believe that by supporting and investing in our team, we create a positive and dynamic work environment that benefits everyone involved. Our dedication extends beyond our restaurants to the communities we serve, ensuring a genuine approach to hospitality that respects every relationship and interaction. About the Role: As a Chef, you will be the creative and operational leader of the kitchen, responsible for delivering exceptional culinary experiences that meet the highest standards of quality and presentation. You will oversee all aspects of food preparation, ensuring that every dish served reflects the restaurant’s commitment to excellence and innovation. This role requires you to develop and refine menus that balance creativity, seasonality, and customer preferences while maintaining cost efficiency. You will lead and mentor kitchen staff, fostering a collaborative and efficient work environment that prioritizes food safety and hygiene. Ultimately, your work will directly impact customer satisfaction and the establishment’s reputation for fine dining within the competitive United States market. Minimum Qualifications: • Proven experience as a Head Chef, Executive Chef, or similar role in a professional kitchen., • Strong knowledge of food preparation techniques and culinary trends, particularly in fine dining., • Demonstrated ability to develop menus and manage food service operations effectively., • Comprehensive understanding of food safety regulations and best practices., • A minimum of 5 years of kitchen management experience in high-end restaurants., • Proficiency in menu development software and inventory management systems., • Additional certifications in food safety or kitchen management., • Plan, develop, and execute innovative menus that align with the restaurant’s culinary vision and customer expectations., • Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating, to ensure consistency and quality., • Manage inventory, order supplies, and control food costs to maximize profitability without compromising quality., • Train, mentor, and evaluate kitchen staff to maintain high performance and adherence to food safety standards. The required skills such as food preparation, menu planning, and food safety are integral to daily kitchen operations, ensuring that every dish meets quality and safety standards. Leadership skills are essential for managing and motivating the kitchen team, fostering a productive and positive work environment. Expertise in menu development allows the chef to innovate and adapt offerings to customer preferences and seasonal availability. Knowledge of food service operations supports efficient inventory management and cost control, which are critical for profitability. Preferred skills like culinary certifications and experience in fine dining enhance the chef’s ability to deliver exceptional culinary experiences and maintain high standards. Benefits: • 401k, • Health, • Dental, • Vision, • Paid time off, • Meal discounts at all Rootstock restaurants, • Local, experienced support staff, • Referral Program, • Access to company tickets

Job DescriptionJob Summary: Miss J’s Diner is seeking a dedicated, experienced, and passionate Kitchen Manager/Chef to lead our back-of-house operations. This individual will be responsible for managing kitchen staff, maintaining food quality and consistency, overseeing inventory and ordering, and ensuring a safe and efficient kitchen environment. We serve classic diner fare with a focus on comfort, speed, and quality. Key Responsibilities: • Kitchen Leadership:, • Supervise, train, and schedule kitchen staff., • Lead by example to foster a positive and productive work environment., • Ensure consistent execution of menu items according to recipes and presentation standards., • Food Preparation & Quality Control:, • Oversee preparation, cooking, and plating of all dishes., • Monitor food quality, portion sizes, and kitchen efficiency., • Create daily specials and assist in menu development when needed., • Inventory & Cost Control:, • Manage inventory levels and place orders with suppliers., • Control food costs by minimizing waste and optimizing portion sizes., • Maintain proper storage and rotation of ingredients (FIFO method)., • Health & Safety:, • Ensure kitchen operates in compliance with all local health and safety regulations., • Maintain a clean, organized, and sanitary kitchen at all times., • Conduct regular equipment maintenance checks and schedule repairs as needed., • Administrative:, • Keep accurate records of food usage, waste, and labor., • Work with the front-of-house and ownership team to improve operations and guest satisfaction., • Handle staff scheduling and performance evaluations. Qualifications: • Proven experience as a Kitchen Manager or Head Chef (2+ years preferred)., • Strong knowledge of kitchen operations and diner-style cuisine., • Excellent leadership, communication, and organizational skills., • Ability to work in a fast-paced environment and manage multiple tasks., • ServSafe or other food safety certification preferred., • Flexibility to work weekends, early mornings, evenings, and holidays as required.