Head chef jobs in Maryland

Job DescriptionBenefits/Perks • 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 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/Perks • 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, • ServSafe 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 Description Cook | Seasonal |Non-Exempt/Hourly The PADONIA 30-acre campus located in Cockeysville includes Maryland’s largest swim club, top Baltimore caterers for weddings, mitzvahs, company picnics as well as celebrations, PADONIA Learning Center for Infants to Pre-K and PADONIA Summer Camps for ages 4 to 13. Job Summary: This position supports the Head Chef, management of our various Food & Beverage locations throughout the club including The Grille, Catering, Windy Valley Farms, and special events by preparing recipes with an attention-to-detail and sense of urgency. Responsibilities: • Prepare standardized recipes in our kitchens for all food and beverage locations., • Prepare appetizers, salads, main dishes, desserts, andfast-fooditems with proper presentation., • Washing, chopping, and sorting ingredients such as fruits, vegetables, and meats., • Measure quantities of seasonings and other ingredients., • Work all hot and cold stations of the line including boiling, baking, grilling,&frying., • Utilize knife skills and kitchen tools and equipment., • Expedite.Ensurethatall orders are prepared correctly and prepared well., • Assist with Registers, Front of house servingand back of house set upas needed., • Assistother managers and locations as needed., • Check dishes for accuracy and presentation before givingitemstoguests., • Develop daily preparation lists foranticipatedbusiness,monitorinventories, and receiveorders., • Stock and execute proper rotation of allproducts., • General cleaning including, but not limited to, washing dishes, cooking utensils, and cookware, taking out the trash,bathrooms,sanitizing kitchen equipment andworkstations, and sweeping and mopping floors, • Communicate efficiently and work in a team-oriented environment to ensure smooth serviceoperations., • Demonstrate strong attention-to-detail, organizational,retention,,and problem-solving skills even while working under a sense of urgency., • Ensure compliance with food safety certification and standards following all local, state, and federal requirements., • Support Park Operations, Catering, Day Camp Cabana bar in a variety of roles, • Follow all safety and health guidelines as outlined by the company., • All other duties as assigned orrequired., • 21+ yearsold., • 5+yearscook/line cook/prep cook experiencerequired., • Knowledge of HACCP, proper food handling techniques, temperatures, and food safety including foodallergies., • ServSafe Certification a plus., • Lift 50+ pounds and stand for an extendedperiod of time.Ascend/descend stairs and ladders. Work with tools and equipment., • Ability to work flexible shift/hours including weekday, evening & weekend hours.Full availability needed, • Ability to work overtime if needed., • Energeticand motivated., • Eager to learn and understand the organization and servicesprovided., • Excellent written, verbal, and interpersonal communicationskills., • A self-starter with the ability toanticipateissues and proactivelysolve problems., • Accountable., • Detailoriented andorganized., • Team player with commitment to reaching commongoals., • Efficiently complete tasks, accurately andtimely., • Proven experience with multi-tasking and working with multiple people, priorities, andtimelines., • Demonstrated flexibility and professionalism (including image) in an environment where change isconstant., • An enthusiasticand positive attitude, strong work ethic,demonstrateddesire to provide excellent customer service with strongfollow-through., • Must be willing to takedirectionsfrom managers and supervisors., • Muststand, walk, andsit., • Must be able to work both indoorsand atoutdoor venues thatincludesa variety of weather conditions including hot or cold temperatures. In accordance with company policy, reasonable accommodation will be made for any qualified employee to perform the essential functions of the employee’s position, absent undue hardship to the company. Employment Relationship: Employment is “at will,” meaning your employment is for no definite term or period of time, and either you or the company may terminate the employment relationship at any time, with or without cause, and with or without notice. Disclaimer: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Duties, responsibilities, and requirements may change at any time with or without notice to meet organizational needs. Employee Statement: I have received a copy of this Job Description for Cook ________________________ ________________________ ____________ Print Name SignatureDate Rev. 1/26

Job DescriptionBenefits/Perks • 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 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 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 Frederick, MD 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 Salary $17,000 to $31,000 Full-time & Part-time Line Cook, or Prep Cook, plates dishes and completes basic food prepping tasks for a restaurant. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas, and making sure the kitchen is stocked. Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Some of their key duties and responsibilities include: • Assisting with stocking and setting up the kitchen stations, • Preparing food includes cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks, • Plating prepared foods based on senior chef’s guidance, • Working with servers to ensure that orders are completed according to request and on time, • Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts Restaurant: 1 year (Required) Line Cook: 2 years (Preferred) Food Handler Certification (Required) CREATE AMAZING FOOD IN AN ENVIRONMENT THAT NURTURES YOUR CREATIVITY! Company DescriptionWe’re looking for passionate problem solvers who will roll up their sleeves and dedicate themselves to keeping our customer’s vehicles running right every day, in every bay, and service center. We offer training, certifications, and the opportunity to let your skills flourish because we understand that investing in our employees is an investment in Bridgestone’s future.We’re looking for passionate problem solvers who will roll up their sleeves and dedicate themselves to keeping our customer’s vehicles running right every day, in every bay, and service center. We offer training, certifications, and the opportunity to let your skills flourish because we understand that investing in our employees is an investment in Bridgestone’s future.

Job Description As a Chef at Tatte, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. The Executive Chef is responsible for the overall kitchen execution in a fast paced, high volume environment. Scope of Responsibilities (included but not limited to): • Runs production and service according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Follows company safety and sanitation policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays., • Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time., • Minimum 3-5 years’ experience of progressive culinary/kitchen management experience, depending upon formal degree or training, • Proven passion for culinary excellence and exceeding guest expectations., • Knowledge and proficiency of systems, methods and processes that contribute to great execution., • Excellent verbal and written communication skills with the ability to communicate professionally and effectively., • Highly organized with strong attention to detail., • Competitive pay (typically Cafe Head Chef salary ranges from $71,000 - $91,000, depending on experience), • 401(k) (with a vesting match), • Parking benefit when in position, • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and vision insurance, • hands on training and classroom training, • Free meals and drinks Please note that Tatte is an E-Verify employer.

Job Description Position Overview The Head Chef is responsible for overseeing all kitchen operations, ensuring consistency in food quality, managing costs, leading the team, and maintaining high standards during service. This role requires strong communication and collaboration, working directly with the owner and front-of-house team, while also being hands-on in the kitchen and able to execute during service. Key Responsibilities Kitchen Leadership & Team Development • Lead and manage BOH team with clear direction and accountability, • Train, coach, and develop kitchen staff, • Set the tone for professionalism, urgency, and teamwork, • Cook on the line and lead by example during service, • Ensure all food is executed consistently and to recipe, • Maintain plating and portion standards, • Oversee prep, line execution, and service flow, • Manage and maintain target food cost percentages, • Oversee ordering, inventory, and waste reduction, • Create and manage schedules for the entire BOH team, • Staff appropriately for daily service, off-site events, and catering, • Negotiate with vendors for best pricing and quality, • Place and manage orders with accuracy and consistency, • Contribute to menu development and seasonal items, • Bring creative ideas while staying aligned with brand identity, • Use a laptop for daily operations including emails, scheduling, and communication, • Manage BOH communication through email and digital tools, • Implement and maintain kitchen systems and organization, • Work directly with the owner on operations, performance, and strategic growth, • Maintain consistent communication with the front-of-house team to ensure smooth service, • Align BOH and FOH on reservations, large parties, catering, and service flow, • Minimum 3 years of kitchen experience (leadership experience preferred), • Experience as a Head Chef or strong Sous Chef ready to step into leadership, • Strong understanding of food cost, labor cost, and kitchen operations, • Experience with scheduling, inventory, and ordering systems, • Comfortable using a laptop, email, and digital tools for daily operations, • Ability to lead a team in a fast-paced environment, • Ability to work the line efficiently and maintain ticket times during high-volume service, • Strong communication and problem-solving skills, • Ability to stand for long periods, • Ability to lift 35 lbs or more, • Ability to work nights, weekends, and high-volume shiftsCompany DescriptionThe Empanada Lady is a culture-driven restaurant and catering brand rooted in Puerto Rican heritage, bold flavors, and intentional hospitality. Founded in Baltimore, the brand has grown from humble beginnings into a recognized name known for delivering both quality food and a memorable guest experience. We specialize in high-volume service, catering, and community-centered events, with a strong focus on consistency, efficiency, and execution. Our team operates in a fast-paced environment where standards are high and accountability is expected across all roles. As we continue to expand, our focus remains on building strong systems, developing leadership within our team, and creating opportunities for growth both inside and outside of the kitchen. The Empanada Lady is committed to preserving culture, elevating the guest experience, and operating with purpose in everything we do.The Empanada Lady is a culture-driven restaurant and catering brand rooted in Puerto Rican heritage, bold flavors, and intentional hospitality. Founded in Baltimore, the brand has grown from humble beginnings into a recognized name known for delivering both quality food and a memorable guest experience.\r\n\r\nWe specialize in high-volume service, catering, and community-centered events, with a strong focus on consistency, efficiency, and execution. Our team operates in a fast-paced environment where standards are high and accountability is expected across all roles.\r\n\r\nAs we continue to expand, our focus remains on building strong systems, developing leadership within our team, and creating opportunities for growth both inside and outside of the kitchen. The Empanada Lady is committed to preserving culture, elevating the guest experience, and operating with purpose in everything we do.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Free uniforms, • 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 ATTENTION CHEFS! New Opening - You are the kitchen leader! Join our team! We are seeking a creative and experienced Head Chef to lead the culinary team at our upscale restaurant and bar in Chevy Chase, MD. Specializing in a unique fusion of American and Mediterranean cuisine, you will be responsible for all kitchen operations, from menu innovation to team management. This is a fantastic opportunity for a passionate chef to make a significant impact on our dining experience and help shape our culinary identity. If you have a passion for high-quality ingredients and exceptional food, we encourage you to apply. Benefits • Competitive salary up to $90,000, • Health benefits and paid time off. Key Responsibilities: • Develop and execute innovative Mediterranean inspired menus., • Manage all kitchen staff, inventory, and food cost controls., • Ensure compliance with all health and safety regulations. Qualifications: • Proven experience as a Head Chef or Executive Sous Chef in an upscale environment., • Strong leadership and communication skills.Company DescriptionJoin Energetic, a dynamic brand driving national growth in the hospitality industry! Elevate your restaurant career with us and experience unparalleled opportunities for advancement.Join Energetic, a dynamic brand driving national growth in the hospitality industry! Elevate your restaurant career with us and experience unparalleled opportunities for advancement.

Job DescriptionBenefits/Perks • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with the 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 DescriptionDescription: We are looking for team members who want to be a part of a growing hospitality group! Made up of 5 award-winning brands (Buffalo Wild Wings, Jersey Mike’s Subs, Buffalo Wild Wings GO, Limestone BBQ and Bourbon, and Eggspectation) we offer many opportunities for growth across franchise and independent brands. Position Overview The Heart of House plays a vital role in supporting the day-to-day operations, ensuring that all behind-the-scenes functions are executed efficiently and to the highest standard. These positions are responsible for maintaining cleanliness, assisting in food preparation, managing inventory, or performing maintenance tasks that support the smooth running of guest-facing services. They are also responsible for plating entrees so they are appealing to the eye and represent the quality and integrity of the dish. Though not in direct contact with customers, Heart of House staff ensure that all operational systems run smoothly to enhance the overall guest experience which in turn creates guest loyalty by consistently and accurately preparing food. Duties and Responsibilities Essential duties and responsibilities include but are not limited to the following: Food Preparation: • Prepare, cook, and plate food to the standards set by the head chef or management. Follow the LDIR standard on all prepared products; label, date, initial, and rotate., • Follow recipes and adjust based on guest requests (e.g., dietary restrictions)., • Assist in preparing ingredients (chopping, marinating, etc.) for dishes., • Maintain and record proper temperature controls, • Ensure all food leaving the kitchen meets the quality standards of the restaurant, including presentation and taste., • Ensure food products are portioned before cooking by following standard portion sizes and recipes that have been specified, • Maintain a clean and organized workspace in compliance with food safety regulations., • Assist with inventory management, keeping track of stock levels and notifying management when supplies are low., • Assist with receiving and storing deliveries, checking for accuracy and quality., • Operate kitchen equipment (stoves, ovens, grills, etc.) safely., • Report any faulty equipment to the kitchen manager or maintenance staff. Skills and Abilities Required • Ability to work in a fast paced team environment, • Knowledgeable of proper sanitation, food safety, and security procedures, • Ability to follow written and oral instructions in English., • Knowledge of service standards and systems, • The physical demands for this position are to stand, walk, bend, lift at least 25-50 pounds, and move on an ongoing basis during working hours within a fast paced environment., • Ability to access online scheduling apps. Education and Experience Required • Prefer 3-5 years prior heart of house experience in a full service restaurant, • Serve Safe certification preferred We offer • Competitive pay, • Discounted meals, • Tuition Reimbursement, • Benefits and PTO (based on meeting hours requirements), • Values - based leadership, • Opportunity for Advancement, • Flexible schedulingRequirements:

Job Description Grille Manager | Seasonal |Non-Exempt/Hourly The PADONIA 30-acre campus located in Cockeysville includes Maryland’s largest swim club, top Baltimore caterers for weddings, mitzvahs, company picnics as well as celebrations, PADONIA Learning Center for Infants to Pre-K and PADONIA Summer Camps for ages 4 to 13. Job Summary: This position supports the Head Chef, management of our various Food & Beverage locations throughout the club including The Grille, Catering, Windy Valley Farms, and special events by preparing recipes with an attention-to-detail and sense of urgency. We are seeking an experienced, high-energy Kitchen Manager to manage our daily back-of-house operations. The ideal candidate will possess strong leadership skills, a passion for culinary excellence, and experience maintaining high food quality and safety standards in a fast-paced environment. You will be responsible for overseeing Grille staff, optimizing workflows, and maximizing profitability through inventory management and waste reduction. Responsibilities: • Show strong attention-to-detail, organizational, retention, and problem-solving skills even while working under a sense of urgency., • Provide training for new staff to facilitate quick acclimation. Mentor kitchen staff, fostering a collaborative team environment., • Streamlining kitchen processes to maintain prompt service times., • Keep yourself and employees energetic and motivated, • Managing inventory so that all necessary ingredients are stocked for service., • Prepare standardized recipes in our kitchens for all food and beverage locations., • Expedite. Ensure that all orders are prepared correctly and prepared well., • Manage all back-of-house activity, ensuring stations are prepped, and food flows smoothly from the line to the customer., • Communicate efficiently and work in a team-oriented environment to ensure smooth service operations., • Enforce strict adherence to food safety, sanitation, and hygiene regulations (e.g., proper temperatures, food storage, cleanliness)., • Possess proficiency in all stations of the line including grill, fry and cold, as well as skills with knives, tools and kitchen equipment., • Ability to develop daily preparation lists for anticipated business, monitor inventories, and receive orders., • Stock and execute proper rotation of all products., • Ensure all kitchen equipment is clean and functional; scheduling maintenance as required., • All other duties as assigned or required., • Work as needed in all other Departments of PADONIA – including Catering and Special Events- front and back of house, Park Operations, The Grille, Windy Valley., • Comprehensive knowledge of Registers, assist guests and train employees., • General cleaning including, but not limited to, washing dishes, cooking utensils, and cookware, taking out the trash, bathrooms, sanitizing kitchen equipment and workstations, and sweeping and mopping floors, • Communicate efficiently and work in a team-oriented environment to ensure smooth service operations., • Ensure compliance with food safety certification and standards following all local, state, and federal requirements., • Support Park Operations, Catering, Day Camp Cabana bar in a variety of roles., • Follow all safety and health guidelines as outlined by the company., • All other duties as assigned or required., • 21+ years old., • 5+ years cook/line cook/prep cook experience required and 2 years management experience., • Skills and experience considered, • Knowledge of HACCP, proper food handling techniques, temperatures, and food safety including food allergies., • ServSafe Certification is required., • Lift 50+ pounds and stand for an extended period of time. Ascend/descend stairs and ladders. Work with tools and equipment., • Ability to work flexible shift/hours including weekday, evening & weekend hours. Full availability needed, • Ability to work overtime if needed., • Eager to learn and understand the organization and services provided., • Strong leadership skills with the ability to resolve conflicts. Be accountable for yourself and employees., • Excellent written, verbal, and interpersonal communication skills., • A self-starter with the ability to anticipate issues and proactively solve problems., • Team player with commitment to reaching common goals., • Efficiently complete tasks and keep employees on task, accurately and timely. Proven experience with multi-tasking. Managing and working with multiple people, priorities, and timelines., • Demonstrated flexibility and professionalism (including image) in an environment where change is constant., • An enthusiastic and positive attitude, strong work ethic, demonstrated desire to provide excellent customer service with strong follow-through., • Must be willing to take directions from managers and supervisors. Must be willing to give directions to employees., • Must stand, walk, and sit., • Must be able to work in both indoor and outdoor venues that include a variety of weather conditions including hot or cold temperatures., • Ability to work weekdays, evenings, weekends, and holidays as required. Reasonable Accommodation: In accordance with company policy, reasonable accommodation will be made for any qualified employee to perform the essential functions of the employee’s position, absent undue hardship to the company. Employment Relationship: Employment is “at will,” meaning your employment is for no definite term or period of time, and either you or the company may terminate the employment relationship at any time, with or without cause, and with or without notice. Disclaimer: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Duties, responsibilities, and requirements may change at any time with or without notice to meet organizational needs. Employee Statement: I have received a copy of this Job Description for Cook ________________________ ________________________ ____________ Print Name Signature Date Rev. 1/26

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (Dishwasher pay ranges from $18.50-$20.10/hour, Prep cook pay ranges from $18.75-$22.00/hour, and line cook pay ranges from $19.00-$22.50/hour), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (Dishwasher pay ranges from $18.50-$20.10/hour, Prep cook pay ranges from $18.75-$22.00/hour, and line cook pay ranges from $19.00-$22.50/hour), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (Dishwasher pay ranges from $18.50-$20.10/hour, Prep cook pay ranges from $18.75-$22.00/hour, and line cook pay ranges from $19.00-$22.50/hour), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Job Description Senior Cook | Seasonal |Non-Exempt/Hourly The PADONIA 30-acre campus located in Cockeysville includes Maryland’s largest swim club, top Baltimore caterers for weddings, mitzvahs, company picnics as well as celebrations, PADONIA Learning Center for Infants to Pre-K and PADONIA Summer Camps for ages 4 to 13. Job Summary: This position supports the Head Chef, management of our various Food & Beverage locations throughout the club including The Grille, Catering, Windy Valley Farms, and special events by preparing recipes with an attention-to-detail and sense of urgency. Responsibilities: • Prepare standardized recipes in our kitchens for all food and beverage locations., • Prepare appetizers, salads, main dishes, desserts, and fast-food items with proper presentation., • Washing, chopping, and sorting ingredients such as fruits, vegetables, and meats., • Measure quantities of seasonings and other ingredients., • Work all hot and cold stations of the line including boiling, baking, grilling, & frying., • Utilize knife skills and kitchen tools and equipment., • Expedite. Ensure that all orders are prepared correctly and prepared well., • Assist with Registers, Front of house serving and back of house set up as needed., • Assist other managers and locations as needed., • Check dishes for accuracy and presentation before giving items to guests., • Develop a daily prep list for anticipated business, monitor inventories, and check in orders., • Stock and execute proper rotation of all products., • General cleaning including, but not limited to, washing dishes, cooking utensils, and cookware, taking out the trash, bathrooms, sanitizing kitchen equipment and workstations, and sweeping and mopping floors, • Communicate efficiently and work in a team-oriented environment to ensure smooth service operations., • Demonstrate strong attention-to-detail, organizational, retention, and problem-solving skills even while working under a sense of urgency., • Ensure compliance with food safety certification and standards following all local, state, and federal requirements., • Support Park Operations, Catering, Day Camp Cabana bar in a variety of roles, • Follow all safety and health guidelines as outlined by the company., • All other duties as assigned or required., • 21+ years old., • 2+ years cook/line cook/prep cook experience required., • Knowledge of HACCP, proper food handling techniques, temperatures, and food safety including food allergies., • ServSafe Certification a plus., • Lift 50+ pounds and stand for an extended period of time. Ascend/descend stairs and ladders. Work with tools and equipment., • Ability to work flexible shift/hours including weekday, evening & weekend hours. Full availability needed, • Ability to work overtime if needed., • Energetic and motivated., • Eager to learn and understand the organization and services provided., • Excellent written, verbal, and interpersonal communication skills., • A self-starter with the ability to anticipate issues and proactively solve problems., • Accountable., • Detail oriented and organized., • Team player with commitment to reaching common goals., • Efficiently complete tasks, accurately and timely., • Proven experience with multi-tasking and working with multiple people, priorities, and timelines., • Demonstrated flexibility and professionalism (including image) in an environment where change is constant., • An enthusiastic and positive attitude, strong work ethic, demonstrated desire to provide excellent customer service with strong follow-through., • Must be willing to take directions from managers and supervisors., • Must stand, walk, and sit., • Must be able to work both indoors and at outdoor venues that includes a variety of weather conditions including hot or cold temperatures. In accordance with company policy, reasonable accommodation will be made for any qualified employee to perform the essential functions of the employee’s position, absent undue hardship to the company. Employment Relationship: Employment is “at will,” meaning your employment is for no definite term or period of time, and either you or the company may terminate the employment relationship at any time, with or without cause, and with or without notice. Disclaimer: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Duties, responsibilities, and requirements may change at any time with or without notice to meet organizational needs. Employee Statement: I have received a copy of this Job Description for Cook ________________________ ________________________ ____________ Print Name Signature Date Rev. 1/26

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (Dishwasher pay ranges from $18.50-$20.10/hour, Prep cook pay ranges from $18.75-$22.00/hour, and line cook pay ranges from $19.00-$22.50/hour), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Job DescriptionDescription: We are looking for team members who want to be a part of a growing hospitality group! Made up of 5 award-winning brands (Buffalo Wild Wings, Jersey Mike’s Subs, Buffalo Wild Wings GO, Limestone BBQ and Bourbon, and Eggspectation) we offer many opportunities for growth across franchise and independent brands. Position Overview The Heart of House plays a vital role in supporting the day-to-day operations, ensuring that all behind-the-scenes functions are executed efficiently and to the highest standard. These positions are responsible for maintaining cleanliness, assisting in food preparation, managing inventory, or performing maintenance tasks that support the smooth running of guest-facing services. They are also responsible for plating entrees so they are appealing to the eye and represent the quality and integrity of the dish. Though not in direct contact with customers, Heart of House staff ensure that all operational systems run smoothly to enhance the overall guest experience which in turn creates guest loyalty by consistently and accurately preparing food. Duties and Responsibilities Essential duties and responsibilities include but are not limited to the following: Food Preparation: • Prepare, cook, and plate food to the standards set by the head chef or management. Follow the LDIR standard on all prepared products; label, date, initial, and rotate., • Follow recipes and adjust based on guest requests (e.g., dietary restrictions)., • Assist in preparing ingredients (chopping, marinating, etc.) for dishes., • Maintain and record proper temperature controls, • Ensure all food leaving the kitchen meets the quality standards of the restaurant, including presentation and taste., • Ensure food products are portioned before cooking by following standard portion sizes and recipes that have been specified, • Maintain a clean and organized workspace in compliance with food safety regulations., • Assist with inventory management, keeping track of stock levels and notifying management when supplies are low., • Assist with receiving and storing deliveries, checking for accuracy and quality., • Operate kitchen equipment (stoves, ovens, grills, etc.) safely., • Report any faulty equipment to the kitchen manager or maintenance staff. Skills and Abilities Required • Ability to work in a fast paced team environment, • Knowledgeable of proper sanitation, food safety, and security procedures, • Ability to follow written and oral instructions in English., • Knowledge of service standards and systems, • The physical demands for this position are to stand, walk, bend, lift at least 25-50 pounds, and move on an ongoing basis during working hours within a fast paced environment., • Ability to access online scheduling apps. Education and Experience Required • Prefer 3-5 years prior heart of house experience in a full service restaurant, • Serve Safe certification preferred We offer • Competitive pay, • Discounted meals, • Tuition Reimbursement, • Benefits and PTO (based on meeting hours requirements), • Values - based leadership, • Opportunity for Advancement, • Flexible schedulingRequirements:

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 Description Are you looking for that unique position working in a restaurant kitchen where culinary skills meet a quick serve concept? An environment where you maintain a family friendly lifestyle with reasonable hours, most holidays & Sundays off, working 5 days a week? We are looking to hire a motivated & experienced Kitchen Msnager / Head Chef who is interested in building a position for themselves in our unique Quick Serve Restaurant. Our concept is small by design but large in volume. We are dedicated to our unique kitchen style & our high-quality fresh menu. We offer PTO benefits, supplemental health insurance & a retirement plan. All we ask is for you to be committed to your position & honest about your goals. Starting Rate is $50,000- $60,000 based on experience & what you can bring to the table. The more we grow, so does your position. Owners are ‘hands on’ & attentive to the running of their business. They are seeking “THAT “person who wants to be a part of running the day-to day operations of the cook lines, manage food inventory & kitchen maintenance. The right candidate must adhere to strict food safety and sanitation standards, including proper labeling and clean work areas. We have an open kitchen concept so your temperament & disposition must be conducive to operating in such an environment. Being a team player is a must. The right candidate must be able to lead as well as work alongside staff, take & give direction when needed. You will be the face of the kitchen, are you up for the challenge? We look forward to meeting you. Company DescriptionWe are a high volume "Quick Serve" restaurantWe are a high volume "Quick Serve" restaurant

Job DescriptionDescription: Landscapes Golf Management and Fountain Head Country Club are excited to invite enthusiastic and professional individuals to join our team as Servers. This is an excellent opportunity to be part of a prestigious club environment, delivering exceptional service to our members and guests. If you are passionate about hospitality and enjoy creating memorable experiences, we encourage you to apply. Must be at least 21 years of age by time of hire. Located in Hagerstown, Maryland, Fountain Head has a warm and welcoming atmosphere that surpasses any other. The club boasts not only on its beautiful stone Clubhouse and perfectly manicured grounds, but also on the array of amenities it offers to members and guests. At Fountain Head, you can experience exquisite fine dining, sports, social and business activities at the Club, all while making new friends and partnerships along the way. Fountain Head offers first-class gym facilities, tennis courts and lessons, swimming pools and lessons, as well as the finest original Donald Ross golf course in the state of Maryland. Its elegant ballroom is the premier event, banquet, and wedding venue for Hagerstown, Maryland and the surrounding areas. The club is located a convenient short drive from Pennsylvania, Baltimore, Virginia, Washington D.C., Western Maryland and West Virginia. Discover more about Fountain Head Country Club by visiting . Our Values Bring Us Together; Our Expertise Sets Us Apart. We at LGM believe these values are instrumental to our daily operations. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best To learn more about Landscapes Golf Management visit . JOB SUMMARY Attends to the service needs of club patrons in restaurant and dining areas in a courteous manner according to Company standards. ESSENTIAL JOB FUNCTIONS The essential functions include, but are not limited to the following: • Take, prepare, and deliver drink and food orders for customers., • Enters patron’s orders into the computer, verify accuracy of order, collect payment when finished., • Clears tables and attends to the general cleanliness of the dining area., • Assists the chef with food preparation as required., • Ensures the server station and bar is stocked and clean., • Attends Responsible Alcohol and Tobacco Service training and adheres to the Responsible Alcohol and Tobacco Service policy., • Maintains professional appearance and demeanor. Adheres to club dress code always., • Demonstrates a commitment to the work and success of the Company by being solution-oriented, having positive interactions with all team members and meeting customer service standards set by management., • Performs additional assignments per the direction of club or Company managers. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Must have the ability to deliver a high level of customer service., • Good oral communication skills., • Can compute simple math and count change accurately., • Previous experience in food service preferred., • Certified Food Handler (rserving.com or local certification), • At least 21 years of age, • Seeing and hearing: read documents, computer screen, answer phones, communicate in person 50-100%, • Standing and walking 50-75%, • Climbing, stooping, squatting and kneeling 0-24%, • Dexterity: utilizing phone, typing, writing and Driving 0-25%

Job Description We are seeking a Head Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment