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Job Description BRG Sous Chef Job Description: The Sous Chef reports to the chef de cuisine and the executive chef. Sous chefs are responsible for ensuring the quality of the food at every level, be a leader dedicated to creating a work environment where our team is set up for success,and feel inspired to come to work everyday. The sous will be responsible for hiring, training, scheduling and managing a team that aligns with our values. Sous must be able to clearly communicate and instruct cooks in steps of prep, cooking, garnishing and presentation to achieve consistent, high quality dishes. They are responsible for making sure that the kitchen is following all standards and regulations for food safety, and that employees are educated in these standards. Sous chefs are vital in supporting the financial health of the restaurant, and are responsible for taking inventory, following budgets, costing out recipes, managing labor and monitoring vendors. ESSENTIAL FUNCTIONS: * Food Knowledge – the Sous Chef must have thorough knowledge and respect for all products. This ensures creation of quality specials and menus that best serve all restaurant objectives. * With the Executive Chef’s direction, the Sous Chef will create specials utilizing products needing to be used, and to take advantage of local, seasonality, availability, and cost * Maintain flexibility with the menu to provide for guests’ special requests * Be responsible for quality, cost effective family meal, ensuring timely preparation * Contribute to menu development, and be responsible for execution and feasibility of these menus * Handle and process food in a safe and sanitary manner * Be able to accommodate guests with food allergies * Cooking Knowledge and Skill – the Sous Chef must demonstrate superior cooking knowledge and skill to execute his culinary responsibilities effectively, and to properly supervise and develop cooks: * Self development – has satisfactorily completed all objectives in the following areas: * Cooking skills * Soups, stocks, and sauces * Butchering * Food knowledge * Maintenance * Administrative * Financial * Accountable (with the Chef) for maintaining the integrity of cooking standards * Continue to show enthusiasm, interest and personal development * Profit – the Sous Chef shares in the responsibility of making the restaurant financially successful. He/She must strive to optimize product and labor dollars without compromising quality. Working smart i.e. through Flexing labor, cleanliness and organization, is essential: * Food * Assist the Executive Chef in building menu around local product availability, quality, and cost of products * Take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanup, specifically assigned cleanup dates, product rotation, labeling, deep cleaning schedules, etc. * Maintain and manage food pars by: * Ensuring only what’s needed is prepared and fired * Keeping a close eye in changes in reservation and party numbers * Adjusting prep schedules and lists to maintain freshness and reduce spoilage * Ensure recipes and procedures are followed * Record all waste and develop methods of decreasing it * Labor Cost: * Schedule according to budget parameters. Particularly when covering shift, be sensitive to overtime hours * Adjust daily spending to reflect business fluctuations by sending extra people home early as needed by flexing labor * Manage overtime daily. * The Sous Chef supervises the culinary staff. This is one of their greatest areas of responsibility, and requires developed managerial and people skills, as well as training and coaching skills. The Sous Chef must: * Recognize his support role as it applies to the Chef and other Sous Chef * Demonstrate leadership skills which allow him/her to manage and maintain standards in the kitchen during the Chef’s absence * Ensure development of prep cooks to make cost effective quality family meal * Supervise the opening and closing of the kitchen, i.e. use of checklist, chef log, maintain security, utilize party sheets and reservation counts * Participate in the selection of cooks through recruiting, interviewing, and reference checks * Supervise trainers to ensure that all training guidelines are followed and training objectives met * Personally communicate with trainees on a daily basis concerning quality and progress of training, and to solicit and provide feedback * Perform role of trainer in absence of qualified trainer * Use Hire system daily to look for cooks REQUIREMENTS: * High school graduate or equivalent is preferred. * Minimum of 3 years industry experience with at least 1 year supervisory/management experience. * Proficiency in Google Workspace applications * ServSafe Manager Certification (Can be obtained internally) * Basic math and computer/tablet skills. * Ability to stay professional in a stressful work environment. * Ability to work in a team environment and maintain a professional manner. * Superb multitasking skills and an eye for detail. * Available to work different hours including weekends, days, nights, and holidays. * Positive, engaging personality and professional appearance. * Ability to uphold company standards relating to appearance and dress. * Exceptional interpersonal and communication skills as well as strong task and time management abilities. * Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders. * Manual dexterity * Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures. * Able to listen and follow instructions, work unsupervised, and adapt to changing situations. * Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors. * Comply with all company policies General Comments: This description is intended to describe the essential job functions and their requirements. It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

Job Description BRG Sous Chef Job Description: The Sous Chef reports to the chef de cuisine and the executive chef. Sous chefs are responsible for ensuring the quality of the food at every level, be a leader dedicated to creating a work environment where our team is set up for success,and feel inspired to come to work everyday. The sous will be responsible for hiring, training, scheduling and managing a team that aligns with our values. Sous must be able to clearly communicate and instruct cooks in steps of prep, cooking, garnishing and presentation to achieve consistent, high quality dishes. They are responsible for making sure that the kitchen is following all standards and regulations for food safety, and that employees are educated in these standards. Sous chefs are vital in supporting the financial health of the restaurant, and are responsible for taking inventory, following budgets, costing out recipes, managing labor and monitoring vendors. ESSENTIAL FUNCTIONS: * Food Knowledge – the Sous Chef must have thorough knowledge and respect for all products. This ensures creation of quality specials and menus that best serve all restaurant objectives. * With the Executive Chef’s direction, the Sous Chef will create specials utilizing products needing to be used, and to take advantage of local, seasonality, availability, and cost * Maintain flexibility with the menu to provide for guests’ special requests * Be responsible for quality, cost effective family meal, ensuring timely preparation * Contribute to menu development, and be responsible for execution and feasibility of these menus * Handle and process food in a safe and sanitary manner * Be able to accommodate guests with food allergies * Cooking Knowledge and Skill – the Sous Chef must demonstrate superior cooking knowledge and skill to execute his culinary responsibilities effectively, and to properly supervise and develop cooks: * Self development – has satisfactorily completed all objectives in the following areas: * Cooking skills * Soups, stocks, and sauces * Butchering * Food knowledge * Maintenance * Administrative * Financial * Accountable (with the Chef) for maintaining the integrity of cooking standards * Continue to show enthusiasm, interest and personal development * Profit – the Sous Chef shares in the responsibility of making the restaurant financially successful. He/She must strive to optimize product and labor dollars without compromising quality. Working smart i.e. through Flexing labor, cleanliness and organization, is essential: * Food * Assist the Executive Chef in building menu around local product availability, quality, and cost of products * Take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanup, specifically assigned cleanup dates, product rotation, labeling, deep cleaning schedules, etc. * Maintain and manage food pars by: * Ensuring only what’s needed is prepared and fired * Keeping a close eye in changes in reservation and party numbers * Adjusting prep schedules and lists to maintain freshness and reduce spoilage * Ensure recipes and procedures are followed * Record all waste and develop methods of decreasing it * Labor Cost: * Schedule according to budget parameters. Particularly when covering shift, be sensitive to overtime hours * Adjust daily spending to reflect business fluctuations by sending extra people home early as needed by flexing labor * Manage overtime daily. * The Sous Chef supervises the culinary staff. This is one of their greatest areas of responsibility, and requires developed managerial and people skills, as well as training and coaching skills. The Sous Chef must: * Recognize his support role as it applies to the Chef and other Sous Chef * Demonstrate leadership skills which allow him/her to manage and maintain standards in the kitchen during the Chef’s absence * Ensure development of prep cooks to make cost effective quality family meal * Supervise the opening and closing of the kitchen, i.e. use of checklist, chef log, maintain security, utilize party sheets and reservation counts * Participate in the selection of cooks through recruiting, interviewing, and reference checks * Supervise trainers to ensure that all training guidelines are followed and training objectives met * Personally communicate with trainees on a daily basis concerning quality and progress of training, and to solicit and provide feedback * Perform role of trainer in absence of qualified trainer * Use Hire system daily to look for cooks REQUIREMENTS: * High school graduate or equivalent is preferred. * Minimum of 3 years industry experience with at least 1 year supervisory/management experience. * Proficiency in Google Workspace applications * ServSafe Manager Certification (Can be obtained internally) * Basic math and computer/tablet skills. * Ability to stay professional in a stressful work environment. * Ability to work in a team environment and maintain a professional manner. * Superb multitasking skills and an eye for detail. * Available to work different hours including weekends, days, nights, and holidays. * Positive, engaging personality and professional appearance. * Ability to uphold company standards relating to appearance and dress. * Exceptional interpersonal and communication skills as well as strong task and time management abilities. * Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders. * Manual dexterity * Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures. * Able to listen and follow instructions, work unsupervised, and adapt to changing situations. * Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors. * Comply with all company policies General Comments: This description is intended to describe the essential job functions and their requirements. It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

As the Pastry Chef at Ayu Bakehouse, you set the tone for creativity, consistency, and craft in our pastry department. Lead recipe development and seasonal menu planning in collaboration with the Head Chef/Owner.

Job Description BRG Host Job Description: The role of the host is about more than just seating guests at a table. A great host treats all guests with kindness and interest, ensures that staff has all the information they need for a great service, and keeps the flow of the restaurant smooth and balanced. We are looking for people who are passionate about customer service, and who display multi-tasking abilities, a warmth of spirit and grace under pressure. Day to day tasks will include greeting and seating guests, answering the phone, making reservations, maintaining menus, and more. The host stand is an ideal place to not just learn about the restaurant, but also to improve your organizational and communication skills. Essential Functions: * Greeting guests upon entering the building and opening the door for any guest needing assistance. * Seating guests following a rotation as best as possible while still accommodating a guest’s request to sit in a certain area. * Using an iPad and the OpenTable app to update the seating charts and rotation status. * Keeping up with and following a wait list as well as a list of reservations simultaneously. * Answering the phone to answer simple guest questions, taking messages for managers, taking reservations and transferring private party requests to the sales department. * Maintain the flow of service at all times. * Communicating to the manager, chef, and server of any VIP guests arrival as well as any special requests specified. * Collecting menus and keeping track of dirty ones that should not be handed out to guests. * Helping the runners reset tables as much as possible. * Calling and confirming reservations daily. * Arranging tables for reservations and presetting them with menus and any other specifically requested items prior to the guests’ arrival. * Keeping up with the status of seated tables consistently so that proper wait times are given out and reservation times are met. * Alerting the manager when more menus need to be printed. * Strong communication skills with ability to work well with other team members * Maintain a positive attitude in the workplace while treating guests and coworkers with respect * Follow company uniform and appearance guidelines * Maintain cleanliness of the restrooms during hours of operation * Thanking guests as they are leaving and inviting them back. Communicating any feedback given as the guest exits to the manager. * Perform side work and closing duties as assigned. * Work efficiently and complete required tasks within assigned time frame. * Attend all scheduled employee meetings and participate in a meaningful way. * Other duties as assigned. REQUIREMENTS: * High school graduate or equivalent is preferred. * A minimum of 3 years experience in a similar role, preferred. * ATC Responsible Vendor’s License * Basic math and computer/tablet skills. * Ability to stay professional in a stressful work environment. * Ability to work in a team environment and maintain a professional manner. * Superb multitasking skills and an eye for detail. * Available to work different hours including weekends, days, nights, and holidays. * Positive, engaging personality and professional appearance. * Ability to uphold company standards relating to appearance and dress. * Exceptional interpersonal and communication skills as well as strong task and time management abilities. * Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders. * Manual dexterity * Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures. * Able to listen and follow instructions, work unsupervised, and adapt to changing situations. * Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors. * Comply with all company policies Additional Information: This list is intended to describe this job's essential job functions requirements. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

Job Description BRG Host Job Description: The role of the host is about more than just seating guests at a table. A great host treats all guests with kindness and interest, ensures that staff has all the information they need for a great service, and keeps the flow of the restaurant smooth and balanced. We are looking for people who are passionate about customer service, and who display multi-tasking abilities, a warmth of spirit and grace under pressure. Day to day tasks will include greeting and seating guests, answering the phone, making reservations, maintaining menus, and more. The host stand is an ideal place to not just learn about the restaurant, but also to improve your organizational and communication skills. Essential Functions: * Greeting guests upon entering the building and opening the door for any guest needing assistance. * Seating guests following a rotation as best as possible while still accommodating a guest’s request to sit in a certain area. * Using an iPad and the OpenTable app to update the seating charts and rotation status. * Keeping up with and following a wait list as well as a list of reservations simultaneously. * Answering the phone to answer simple guest questions, taking messages for managers, taking reservations and transferring private party requests to the sales department. * Maintain the flow of service at all times. * Communicating to the manager, chef, and server of any VIP guests arrival as well as any special requests specified. * Collecting menus and keeping track of dirty ones that should not be handed out to guests. * Helping the runners reset tables as much as possible. * Calling and confirming reservations daily. * Arranging tables for reservations and presetting them with menus and any other specifically requested items prior to the guests’ arrival. * Keeping up with the status of seated tables consistently so that proper wait times are given out and reservation times are met. * Alerting the manager when more menus need to be printed. * Strong communication skills with ability to work well with other team members * Maintain a positive attitude in the workplace while treating guests and coworkers with respect * Follow company uniform and appearance guidelines * Maintain cleanliness of the restrooms during hours of operation * Thanking guests as they are leaving and inviting them back. Communicating any feedback given as the guest exits to the manager. * Perform side work and closing duties as assigned. * Work efficiently and complete required tasks within assigned time frame. * Attend all scheduled employee meetings and participate in a meaningful way. * Other duties as assigned. REQUIREMENTS: * High school graduate or equivalent is preferred. * A minimum of 3 years experience in a similar role, preferred. * ATC Responsible Vendor’s License * Basic math and computer/tablet skills. * Ability to stay professional in a stressful work environment. * Ability to work in a team environment and maintain a professional manner. * Superb multitasking skills and an eye for detail. * Available to work different hours including weekends, days, nights, and holidays. * Positive, engaging personality and professional appearance. * Ability to uphold company standards relating to appearance and dress. * Exceptional interpersonal and communication skills as well as strong task and time management abilities. * Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders. * Manual dexterity * Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures. * Able to listen and follow instructions, work unsupervised, and adapt to changing situations. * Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors. * Comply with all company policies Additional Information: This list is intended to describe this job's essential job functions requirements. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

Job Description BRG Host Job Description: The role of the host is about more than just seating guests at a table. A great host treats all guests with kindness and interest, ensures that staff has all the information they need for a great service, and keeps the flow of the restaurant smooth and balanced. We are looking for people who are passionate about customer service, and who display multi-tasking abilities, a warmth of spirit and grace under pressure. Day to day tasks will include greeting and seating guests, answering the phone, making reservations, maintaining menus, and more. The host stand is an ideal place to not just learn about the restaurant, but also to improve your organizational and communication skills. Essential Functions: * Greeting guests upon entering the building and opening the door for any guest needing assistance. * Seating guests following a rotation as best as possible while still accommodating a guest’s request to sit in a certain area. * Using an iPad and the OpenTable app to update the seating charts and rotation status. * Keeping up with and following a wait list as well as a list of reservations simultaneously. * Answering the phone to answer simple guest questions, taking messages for managers, taking reservations and transferring private party requests to the sales department. * Maintain the flow of service at all times. * Communicating to the manager, chef, and server of any VIP guests arrival as well as any special requests specified. * Collecting menus and keeping track of dirty ones that should not be handed out to guests. * Helping the runners reset tables as much as possible. * Calling and confirming reservations daily. * Arranging tables for reservations and presetting them with menus and any other specifically requested items prior to the guests’ arrival. * Keeping up with the status of seated tables consistently so that proper wait times are given out and reservation times are met. * Alerting the manager when more menus need to be printed. * Strong communication skills with ability to work well with other team members * Maintain a positive attitude in the workplace while treating guests and coworkers with respect * Follow company uniform and appearance guidelines * Maintain cleanliness of the restrooms during hours of operation * Thanking guests as they are leaving and inviting them back. Communicating any feedback given as the guest exits to the manager. * Perform side work and closing duties as assigned. * Work efficiently and complete required tasks within assigned time frame. * Attend all scheduled employee meetings and participate in a meaningful way. * Other duties as assigned. REQUIREMENTS: * High school graduate or equivalent is preferred. * A minimum of 3 years experience in a similar role, preferred. * ATC Responsible Vendor’s License * Basic math and computer/tablet skills. * Ability to stay professional in a stressful work environment. * Ability to work in a team environment and maintain a professional manner. * Superb multitasking skills and an eye for detail. * Available to work different hours including weekends, days, nights, and holidays. * Positive, engaging personality and professional appearance. * Ability to uphold company standards relating to appearance and dress. * Exceptional interpersonal and communication skills as well as strong task and time management abilities. * Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders. * Manual dexterity * Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures. * Able to listen and follow instructions, work unsupervised, and adapt to changing situations. * Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors. * Comply with all company policies Additional Information: This list is intended to describe this job's essential job functions requirements. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

Job Description BRG Line Cook Job Description: Prepares and produces menu items to recipe standards in a quick and efficient manner. Prepares all items according to recipe standards. Maintains required stock levels in the restaurants. Makes recommendations in the ordering of supplies. Prepares items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. Prepares, cooks and seasons all food. Shows skills in garde manager, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. Maintain current and accurate information regarding the menu (i.e. preparation techniques, seasonings, ingredients and plate presentation). ESSENTIAL FUNCTIONS: * Operating kitchen equipment safely and correctly. This includes ovens, stoves, mixers, fryer, etc * Having proficient knife skills. Being able to execute different cuts and use various knives. * Slicing various meats with a commercial meat slicer. * Being able to work different stations and follow different recipes: * Assembling salads and other small, pre-prepared items. * Assembling different dessert items and scooping gelato/ice cream. * Executing several different types of cooking techniques and styles. * Being able to safely and properly use a gas stovetop/range, oven, pressure cookers, deep fryers, and other kitchen equipment. * Executing all dishes properly, following set recipe guidelines and instructions laid out by the chefs. Never presenting subpar food to be served and correcting any errors quickly. * Plating dishes correctly as instructed by the chef. Knowing all necessary plating techniques. * Maintaining a clean work environment throughout the shift. Properly replacing items after using them and wiping down work surfaces regularly. * Being able to maintain items in the walk-in coolers. Involves labeling, consolidating, and rotating food items as well as cleaning up floors and shelves. * Setting up the line. Involves paying attention to dated items and properly rotating them daily and nightly. Prep, stock & organize before and after each shift. * Understand & follow food safety and sanitation guidelines including proper time and temperature controls, preventing cross contamination, practicing frequent hand-washing and personal hygiene, proper cleaning and sanitizing, and reporting illnesses to management. * Remain organized throughout shift to ensure timeliness and accuracy of all food orders. * Ensure proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item. * Track and report any food waste. * Scrubbing floors, walls, coolers, and work area at the end of the shift. Moving equipment around to ensure all areas are properly cleaned every day. * Receive and follow all verbal instruction from the chef or manager concerning orders, special requests, and adjustments needed * Exhibit creativity and enthusiasm for food. * Able to work in a team environment * Maintain necessary communication with all other team members and management to achieve accuracy of orders placed. * Comply with safety rules and regulations, including the proper handling of all relevant equipment. * Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. * Work efficiently and complete required tasks within assigned time frame. * Attend all scheduled employee meetings and participate in a meaningful way. * Perform side duties including cleaning and food production as requested. * Other duties as assigned. REQUIREMENTS: * High school graduate or equivalent is preferred. * A minimum of 3 years experience in a similar role, preferred. * ServSafe Training preferred * Basic math and computer/tablet skills. * Ability to stay professional in a stressful work environment. * Ability to work in a team environment and maintain a professional manner. * Superb multitasking skills and an eye for detail. * Available to work different hours including weekends, days, nights, and holidays. * Positive, engaging personality and professional appearance. * Ability to uphold company standards relating to appearance and dress. * Exceptional interpersonal and communication skills as well as strong task and time management abilities. * Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders. * Manual dexterity * Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures. * Able to listen and follow instructions, work unsupervised, and adapt to changing situations. * Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors. * Comply with all company policies Additional Information: This list is intended to describe this job's essential job functions requirements. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

Job Description BRG Pastry Cook Job Description: Prepares and produces menu items to recipe standards in a quick and efficient manner. The pastry cook is responsible for preparing all the components for desserts and assembling them. They also make all the bread and any other necessary dough for the restaurant. They should be very creative and constantly coming up with new ideas for dessert. Prepares all items according to recipe standards. Maintains required stock levels in the restaurants. Makes recommendations in the ordering of supplies. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. Maintain current and accurate information regarding the menu (i.e. preparation techniques, seasonings, ingredients and plate presentation). ESSENTIAL FUNCTIONS: * Making all bread for the restaurant. * Executing components of various desserts. * Following recipes perfectly to maintain a standardized product * Able to keep up with an ever-rotating list of items needing to be prepared. * Following a par sheet and prep list daily to ensure all items are properly stocked and the restaurant is prepared for service. * Maintaining a clean and sanitary work environment throughout the entire shift. * Scrubbing floors and deep cleaning work area at the end of each shift. * Operating an oven, stovetop, large mixers, and other kitchen equipment appropriately and safely. * Making various types of ice cream and sorbet. * Understanding the various reactions between certain foods when combined with heat, cold, and various chemicals. Also understanding the proper order of combining food items to produce the correct outcome. * Understanding all food safety guidelines and procedures. * Proper plating of dishes, knowledge of various plating techniques. * Communicating any changes, shortages, or variations of menu items to chef, managers, and staff. * Operating kitchen equipment safely and correctly. This includes ovens, stoves, mixers, fryer, etc * Having proficient knife skills. Being able to execute different cuts and use various knives. * Being able to work different stations and follow different recipes: * Executing all dishes properly, following set recipe guidelines and instructions laid out by the chefs. Never presenting subpar food to be served and correcting any errors quickly. * Plating dishes correctly as instructed by the chef. Knowing all necessary plating techniques. * Maintaining a clean work environment throughout the shift. Properly replacing items after using them and wiping down work surfaces regularly. * Being able to maintain items in the walk-in coolers. Involves labeling, consolidating, and rotating food items as well as cleaning up floors and shelves. * Setting up the line. Involves paying attention to dated items and properly rotating them daily and nightly. Prep, stock & organize before and after each shift. * Understand & follow food safety and sanitation guidelines including proper time and temperature controls, preventing cross contamination, practicing frequent hand-washing and personal hygiene, proper cleaning and sanitizing, and reporting illnesses to management. * Remain organized throughout shift to ensure timeliness and accuracy of all food orders. * Ensure proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item. * Track and report any food waste. * Scrubbing floors, walls, coolers, and work area at the end of the shift. Moving equipment around to ensure all areas are properly cleaned every day. * Receive and follow all verbal instruction from the chef or manager concerning orders, special requests, and adjustments needed * Exhibit creativity and enthusiasm for food. * Able to work in a team environment * Maintain necessary communication with all other team members and management to achieve accuracy of orders placed. * Comply with safety rules and regulations, including the proper handling of all relevant equipment. * Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. * Work efficiently and complete required tasks within assigned time frame. * Attend all scheduled employee meetings and participate in a meaningful way. * Perform side duties including cleaning and food production as requested. * Other duties as assigned. REQUIREMENTS: * High school graduate or equivalent is preferred. * A minimum of 3 years experience in a similar role, preferred. * ServSafe Training preferred * Basic math and computer/tablet skills. * Ability to stay professional in a stressful work environment. * Ability to work in a team environment and maintain a professional manner. * Superb multitasking skills and an eye for detail. * Available to work different hours including weekends, days, nights, and holidays. * Positive, engaging personality and professional appearance. * Ability to uphold company standards relating to appearance and dress. * Exceptional interpersonal and communication skills as well as strong task and time management abilities. * Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders. * Manual dexterity * Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures. * Able to listen and follow instructions, work unsupervised, and adapt to changing situations. * Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors. * Comply with all company policies Additional Information: This list is intended to describe this job's essential job functions requirements. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

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 par 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:, • Two years 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 BRG Line Cook Job Description: Prepares and produces menu items to recipe standards in a quick and efficient manner. Prepares all items according to recipe standards. Maintains required stock levels in the restaurants. Makes recommendations in the ordering of supplies. Prepares items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. Prepares, cooks and seasons all food. Shows skills in garde manager, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. Maintain current and accurate information regarding the menu (i.e. preparation techniques, seasonings, ingredients and plate presentation). ESSENTIAL FUNCTIONS: * Operating kitchen equipment safely and correctly. This includes ovens, stoves, mixers, fryer, etc * Having proficient knife skills. Being able to execute different cuts and use various knives. * Slicing various meats with a commercial meat slicer. * Being able to work different stations and follow different recipes: * Assembling salads and other small, pre-prepared items. * Assembling different dessert items and scooping gelato/ice cream. * Executing several different types of cooking techniques and styles. * Being able to safely and properly use a gas stovetop/range, oven, pressure cookers, deep fryers, and other kitchen equipment. * Executing all dishes properly, following set recipe guidelines and instructions laid out by the chefs. Never presenting subpar food to be served and correcting any errors quickly. * Plating dishes correctly as instructed by the chef. Knowing all necessary plating techniques. * Maintaining a clean work environment throughout the shift. Properly replacing items after using them and wiping down work surfaces regularly. * Being able to maintain items in the walk-in coolers. Involves labeling, consolidating, and rotating food items as well as cleaning up floors and shelves. * Setting up the line. Involves paying attention to dated items and properly rotating them daily and nightly. Prep, stock & organize before and after each shift. * Understand & follow food safety and sanitation guidelines including proper time and temperature controls, preventing cross contamination, practicing frequent hand-washing and personal hygiene, proper cleaning and sanitizing, and reporting illnesses to management. * Remain organized throughout shift to ensure timeliness and accuracy of all food orders. * Ensure proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item. * Track and report any food waste. * Scrubbing floors, walls, coolers, and work area at the end of the shift. Moving equipment around to ensure all areas are properly cleaned every day. * Receive and follow all verbal instruction from the chef or manager concerning orders, special requests, and adjustments needed * Exhibit creativity and enthusiasm for food. * Able to work in a team environment * Maintain necessary communication with all other team members and management to achieve accuracy of orders placed. * Comply with safety rules and regulations, including the proper handling of all relevant equipment. * Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. * Work efficiently and complete required tasks within assigned time frame. * Attend all scheduled employee meetings and participate in a meaningful way. * Perform side duties including cleaning and food production as requested. * Other duties as assigned. REQUIREMENTS: * High school graduate or equivalent is preferred. * A minimum of 3 years experience in a similar role, preferred. * ServSafe Training preferred * Basic math and computer/tablet skills. * Ability to stay professional in a stressful work environment. * Ability to work in a team environment and maintain a professional manner. * Superb multitasking skills and an eye for detail. * Available to work different hours including weekends, days, nights, and holidays. * Positive, engaging personality and professional appearance. * Ability to uphold company standards relating to appearance and dress. * Exceptional interpersonal and communication skills as well as strong task and time management abilities. * Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders. * Manual dexterity * Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures. * Able to listen and follow instructions, work unsupervised, and adapt to changing situations. * Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors. * Comply with all company policies Additional Information: This list is intended to describe this job's essential job functions requirements. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

Job DescriptionJOB SUMMARY Family Focused Recovery is Volunteers of America Southeast Louisiana’s (VOASELA) evidence-based opioid and substance use disorder treatment and recovery model for pregnant and parenting women and their children. VOASELA’s trauma-informed services keep families together in residential treatment and partner with women in the community on their recovery journey. VOASELA’s holistic and culturally responsive program treats women’s chemical dependency, breaks the cycle of addiction, reunites families, and promotes the birth of healthy, drug-free babies. Volunteers of America Southeast Louisiana's Family Focused Recovery is seeking two full-time Cooks for our Residential Center, opening Summer of 2025. Shifts include evenings and weekends. The FFR Cook, under the direction of the Head Chef, is responsible for preparation of the meals and snacks for residents of Family Focused Recovery at Canal Landing. This individual will work with other staff and residents in the Family Focused Recovery Learning Kitchen to ensure that all food safety and sanitation requirements are followed. As the residential center opens, the FFR Cook must be flexible and support the FFR team in successful launch and scaling of services. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for meal planning and inventory control., • Responsible for the preparation and serving of daily meals and snacks., • Responsible for the overall cleaning of the kitchen., • Assist Head Chef with receiving and rotating inventory as needed., • Support the learning efforts of residents as they learn meal planning, preparation and serving skills., • Responsible for ensuring that the Head Chef and/or Assistant Vice President of Integrated & Behavioral Health are informed of daily operational issues., • Responsible for ensuring that all policies, procedures and practices of VOASELA are met., • Create and maintain a recovery-oriented environment based on the principles of Therapeutic Communities., • Adhere to the designated dress code as stipulated for the specific role. This position requires knowledge, skills and abilities equivalent to: • High school diploma or equivalent., • Must obtain and maintain ServSafe Food Handler certification., • Excellent verbal communication skills., • Intermediate mathematical and computer skills, • Ability to interact with staff at all levels in a respectful manner, remaining flexible, proactive, and task oriented., • Problem-solving ability, attention to detail, accuracy, flexibility, reliability, and prioritizing skills., • Must be able to maintain confidentiality per HIPAA and 42 CFR Part 2., • Must be able to pass a criminal history investigation (not all convictions will exclude candidates from being hired)., • Must pass drug screening tests as required by agency’s policies and procedures., • Must complete tuberculosis (TB) screening prior to employment and be free from Tuberculosis (TB) in a communicable state via skin testing (or chest exam if recommended by physician)., • Must be able to maintain First Aid, cardiopulmonary resuscitation (CPR) and seizure assessment training., • Food operations occur on a daily basis, including holidays., • Adequate strength, endurance and coordination to meet the strenuous physical demands of such responsibilities such as food preparation and serving. Work is primarily performed in a kitchen environment while standing. Dexterity is used while performing food preparation tasks and duties. Temperatures vary depending on equipment used and season of the year. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance, • Paid time off, • Vision insurance Doris Metropolitan is a premier steakhouse in the heart of New Orleans, dedicated to delivering an exceptional dining experience through perfectly executed dishes and outstanding hospitality. We pride ourselves on using high-quality ingredients and maintaining a standard of culinary excellence. We are looking for a passionate and professional Line Cook to join our dynamic kitchen team. Position Overview: The Line Cook is a crucial member of our culinary team, responsible for preparing and cooking menu items to our exact standards and specifications. You will manage a specific station (e.g., grill, saut, or broiler) during busy service periods, ensuring every dish is prepared with speed, precision, and a commitment to quality. The ideal candidate must have a stable work history and experience in a fine dining restaurant is a plus. Candidate must be professional, possess strong organizational skills, must be able to multi-task and be willing to work as part of a team. Key Responsibilities: • Station Management: Set up, stock, and organize your assigned station with all necessary supplies before and during service., • Cooking & Plating: Cook menu items on the line, ensuring all food is prepared to the correct temperature and presentation standards, and is delivered to the pass in a timely fashion., • Quality Control: Assess ingredients for freshness and quality, rotating product appropriately to maintain high standards., • Cleanliness & Safety: Maintain a clean, organized, and sanitized work environment at all times., • Teamwork: Collaborate effectively with the Head Chef, Sous Chefs, and other kitchen staff to ensure smooth and efficient service during high-pressure periods.Qualifications & Skills:, • Experience: Proven cooking experience in a professional kitchen, preferably within a steakhouse or fine-dining environment., • Culinary Knowledge: Excellent understanding of various cooking methods (grilling, broiling, sauting, frying), ingredients, and kitchen equipment., • Efficiency: Strong organizational and time-management skills, with the ability to work accurately and quickly in a fast-paced environment., • Communication: Effective communication skills and a professional, positive attitude with coworkers., • Physical Stamina: Ability to stand for extended periods, move around the kitchen, and lift up to 50 pounds., • Certifications: Food Handler certification (e.g., ServSafe) is preferred., • Availability: Flexibility to work various shifts, including evenings, weekends, and holidays.

Job Description BRG Line Cook Job Description: Prepares and produces menu items to recipe standards in a quick and efficient manner. Prepares all items according to recipe standards. Maintains required stock levels in the restaurants. Makes recommendations in the ordering of supplies. Prepares items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. Prepares, cooks and seasons all food. Shows skills in garde manager, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. Maintain current and accurate information regarding the menu (i.e. preparation techniques, seasonings, ingredients and plate presentation). ESSENTIAL FUNCTIONS: * Operating kitchen equipment safely and correctly. This includes ovens, stoves, mixers, fryer, etc * Having proficient knife skills. Being able to execute different cuts and use various knives. * Slicing various meats with a commercial meat slicer. * Being able to work different stations and follow different recipes: * Assembling salads and other small, pre-prepared items. * Assembling different dessert items and scooping gelato/ice cream. * Executing several different types of cooking techniques and styles. * Being able to safely and properly use a gas stovetop/range, oven, pressure cookers, deep fryers, and other kitchen equipment. * Executing all dishes properly, following set recipe guidelines and instructions laid out by the chefs. Never presenting subpar food to be served and correcting any errors quickly. * Plating dishes correctly as instructed by the chef. Knowing all necessary plating techniques. * Maintaining a clean work environment throughout the shift. Properly replacing items after using them and wiping down work surfaces regularly. * Being able to maintain items in the walk-in coolers. Involves labeling, consolidating, and rotating food items as well as cleaning up floors and shelves. * Setting up the line. Involves paying attention to dated items and properly rotating them daily and nightly. Prep, stock & organize before and after each shift. * Understand & follow food safety and sanitation guidelines including proper time and temperature controls, preventing cross contamination, practicing frequent hand-washing and personal hygiene, proper cleaning and sanitizing, and reporting illnesses to management. * Remain organized throughout shift to ensure timeliness and accuracy of all food orders. * Ensure proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item. * Track and report any food waste. * Scrubbing floors, walls, coolers, and work area at the end of the shift. Moving equipment around to ensure all areas are properly cleaned every day. * Receive and follow all verbal instruction from the chef or manager concerning orders, special requests, and adjustments needed * Exhibit creativity and enthusiasm for food. * Able to work in a team environment * Maintain necessary communication with all other team members and management to achieve accuracy of orders placed. * Comply with safety rules and regulations, including the proper handling of all relevant equipment. * Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. * Work efficiently and complete required tasks within assigned time frame. * Attend all scheduled employee meetings and participate in a meaningful way. * Perform side duties including cleaning and food production as requested. * Other duties as assigned. REQUIREMENTS: * High school graduate or equivalent is preferred. * A minimum of 3 years experience in a similar role, preferred. * ServSafe Training preferred * Basic math and computer/tablet skills. * Ability to stay professional in a stressful work environment. * Ability to work in a team environment and maintain a professional manner. * Superb multitasking skills and an eye for detail. * Available to work different hours including weekends, days, nights, and holidays. * Positive, engaging personality and professional appearance. * Ability to uphold company standards relating to appearance and dress. * Exceptional interpersonal and communication skills as well as strong task and time management abilities. * Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders. * Manual dexterity * Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures. * Able to listen and follow instructions, work unsupervised, and adapt to changing situations. * Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors. * Comply with all company policies Additional Information: This list is intended to describe this job's essential job functions requirements. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

ASM Global - JobID: R100118143 [Kitchen Supervisor / Cook] As a Sous Chef at ASM Global, you'll: Prepare and cook food under the supervision of the head chef; Assist in menu planning and recipe development; Ensure food quality and presentation meet the standards; Supervise and train kitchen staff; M

ASM Global - JobID: R100118147 [Kitchen Supervisor / Cook] As a Sous Chef at ASM Global, you'll: Prepare and cook food under the supervision of the head chef; Assist in menu planning and recipe development; Ensure food quality and presentation meet the standards; Supervise and train kitchen staff; M

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description BRG Line Cook Job Description: Prepares and produces menu items to recipe standards in a quick and efficient manner. Prepares all items according to recipe standards. Maintains required stock levels in the restaurants. Makes recommendations in the ordering of supplies. Prepares items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. Prepares, cooks and seasons all food. Shows skills in garde manager, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. Maintain current and accurate information regarding the menu (i.e. preparation techniques, seasonings, ingredients and plate presentation). ESSENTIAL FUNCTIONS: * Operating kitchen equipment safely and correctly. This includes ovens, stoves, mixers, fryer, etc * Having proficient knife skills. Being able to execute different cuts and use various knives. * Slicing various meats with a commercial meat slicer. * Being able to work different stations and follow different recipes: * Assembling salads and other small, pre-prepared items. * Assembling different dessert items and scooping gelato/ice cream. * Executing several different types of cooking techniques and styles. * Being able to safely and properly use a gas stovetop/range, oven, pressure cookers, deep fryers, and other kitchen equipment. * Executing all dishes properly, following set recipe guidelines and instructions laid out by the chefs. Never presenting subpar food to be served and correcting any errors quickly. * Plating dishes correctly as instructed by the chef. Knowing all necessary plating techniques. * Maintaining a clean work environment throughout the shift. Properly replacing items after using them and wiping down work surfaces regularly. * Being able to maintain items in the walk-in coolers. Involves labeling, consolidating, and rotating food items as well as cleaning up floors and shelves. * Setting up the line. Involves paying attention to dated items and properly rotating them daily and nightly. Prep, stock & organize before and after each shift. * Understand & follow food safety and sanitation guidelines including proper time and temperature controls, preventing cross contamination, practicing frequent hand-washing and personal hygiene, proper cleaning and sanitizing, and reporting illnesses to management. * Remain organized throughout shift to ensure timeliness and accuracy of all food orders. * Ensure proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item. * Track and report any food waste. * Scrubbing floors, walls, coolers, and work area at the end of the shift. Moving equipment around to ensure all areas are properly cleaned every day. * Receive and follow all verbal instruction from the chef or manager concerning orders, special requests, and adjustments needed * Exhibit creativity and enthusiasm for food. * Able to work in a team environment * Maintain necessary communication with all other team members and management to achieve accuracy of orders placed. * Comply with safety rules and regulations, including the proper handling of all relevant equipment. * Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. * Work efficiently and complete required tasks within assigned time frame. * Attend all scheduled employee meetings and participate in a meaningful way. * Perform side duties including cleaning and food production as requested. * Other duties as assigned. REQUIREMENTS: * High school graduate or equivalent is preferred. * A minimum of 3 years experience in a similar role, preferred. * ServSafe Training preferred * Basic math and computer/tablet skills. * Ability to stay professional in a stressful work environment. * Ability to work in a team environment and maintain a professional manner. * Superb multitasking skills and an eye for detail. * Available to work different hours including weekends, days, nights, and holidays. * Positive, engaging personality and professional appearance. * Ability to uphold company standards relating to appearance and dress. * Exceptional interpersonal and communication skills as well as strong task and time management abilities. * Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders. * Manual dexterity * Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures. * Able to listen and follow instructions, work unsupervised, and adapt to changing situations. * Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors. * Comply with all company policies Additional Information: This list is intended to describe this job's essential job functions requirements. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.