Kitchen manager jobs in Florida

The Food Service Director at Liberty Correctional Institution oversees daily food production in a secure correctional facility, ensuring safe, efficient, and compliant meal service for the incarcerated population. This role manages large?scale kitchen operations, supervises staff and incarcerated workers, maintains strict food safety and security standards, and controls inventory and costs. The manager ensures menus meet nutritional requirements and that all food service activities follow facility, state, and federal regulations. Why Aramark? ? Mission-Driven Work: Help individuals build a better future ? Career Growth: Access to training, development, and advancement ? Inclusive Culture: Be part of a diverse and supportive team ? Competitive Benefits: Health, dental, vision, 401(k), and more Leadership • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance, • Ensure food services appropriately connects to the Executional Framework, • Coach employees by creating a shared understanding about what needs to be achieved and how to execute, • Reward and recognize employees, • Ensure safety and sanitation standards in all operations Client Relationship • Identify client needs and effectively communicate operational progress Financial Performance • Adopt Aramark process and systems, • Build revenue and manage budget, including cost controls regarding food, beverage and labor, • Ensure the completion and maintenance of P&L statements, • Achieve food and labor targets, • Manage resources to ensure quality and cost control within budgetary guidelines Productivity • Implement and maintain Aramark agenda for both labor and food initiatives, • Create value through efficient operations, appropriate cost controls and profit management, • Full compliance with Operational Excellence fundamentals, including food and labor, • Direct and oversee operations related to production, distribution and food service Compliance • Maintain a safe and healthy environment for clients, customers and employees, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development, • Develops operational component forecasts and can explain variances. Responsible for components accounting functions., • Ensures that requirements for appropriate sanitation and safety levels in respective areas are met, • Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training, • Recruits, hires, develops and retains front line team., • Conducts period inventory, • Maintains records to comply with ARAMARK, government and accrediting agency standards, • Interacts with Client Management and maintains effective client and customer relations at all levels with client organization, • May participate in sales process and negotiation of contracts, • Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility), • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Requires at least 4 years of experience, • Requires at least 1-3 years of experience in a management role, • Requires previous experience in food service, • Requires a bachelor's degree or equivalent experience, • Strong communication skills, • Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships, • Ability to demonstrate excellent customer service using Aramark's standard model, • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers, • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb., • Must be able to stand for extended periods of time. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. • Prepare quality food and baked goods according to a planned menu, • Prepare a daily report that verifies transactions, • Understand what is inclusive of a meal, • Ensure storage of food in an accurate and sanitary manner, • Serve food according to meal schedules, department policies and procedures, • Use and care of kitchen equipment, especially knives, • Timely preparation of a variety of food items, beverages, and, • Add garnishments to ensure customer happiness and eye appeal, • Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment, • Adhere to all food safety regulations for sanitation, food handling, and storage, • Adhere to the uniform policy, • Connect with the Manager daily to understand and accurately prepare menu for the day, • Supervise the food temperature requirements, • Maintain a clean and organized work and storage area, • Scrub and polish counters, clean and sanitize steam tables, and other equipment, • Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing, • Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion, • Perform other duties as assigned including other areas in the kitchen, • This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Food Service Certificate as needed, • Sufficient education or training to read, write, and follow verbal and written instructions, • Be able to work quickly and concisely under pressure Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. • Prepare quality food and baked goods according to a planned menu, • Prepare a daily report that verifies transactions, • Understand what is inclusive of a meal, • Ensure storage of food in an accurate and sanitary manner, • Serve food according to meal schedules, department policies and procedures, • Use and care of kitchen equipment, especially knives, • Timely preparation of a variety of food items, beverages, and, • Add garnishments to ensure customer happiness and eye appeal, • Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment, • Adhere to all food safety regulations for sanitation, food handling, and storage, • Adhere to the uniform policy, • Connect with the Manager daily to understand and accurately prepare menu for the day, • Supervise the food temperature requirements, • Maintain a clean and organized work and storage area, • Scrub and polish counters, clean and sanitize steam tables, and other equipment, • Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing, • Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion, • Perform other duties as assigned including other areas in the kitchen, • This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Food Service Certificate as needed, • Sufficient education or training to read, write, and follow verbal and written instructions, • Be able to work quickly and concisely under pressure Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

As a Food Service Worker, you'll assist with food prep, portioning meals, and serving our loyal customers. With guidance from your manager, you'll learn on the job and make great connections with the people we serve. We're looking for team players who are organized, focused, accountable, and above all, bring a positive attitude every day. The sky is the limit for what you'll go on to achieve next! Ignite your passion, pursue what matters. • Lead all aspects of and assist in preparation of food items for the day and dating products., • Coordinate and assist in setting up and breaking down stations designated by the manager., • Cook and otherwise prepare foods according to recipes and directions., • Responsible for use of accurate portions when preparing and serving items on the line., • Maintain daily temperature logs, • Responsible for taking samples of all food items on the line prior to serving the customers., • Alert management and pull food items that do not meet quality expectations., • Complete opening and closing station checklists, • Greet customers as they approach and leave the serving line, • Ask customers about the quality of their service and handle any complaints while maintaining a positive attitude and smile., • Coordinate and assist in maintaining a clean work station (including floors, work areas, equipment, walls, refrigerators, and meat blocks), • Ensures that all work areas and serving utensils are cleaned and sanitized, • Responsible for accurate disposal of waste from the service line, • Transfers supplies and equipment between storage and work areas by hand or by cart., • Assist with daily safety observations and report safety hazards discovered in the location to management immediately, • Cross-train in areas as the need arises, • Able to work in concessions, catering, and special events required by your manager, • Perform task as requested by your manager on a weekly, bi-weekly, or monthly basis, • Completion of any task requested by a supervisor or member of the Aramark management team., • Lead all aspects of and advise the employees working on the line to ensure timely and effective service of the customers. Request support from utility workers for sanitation issues of the line as needed. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Great customer service and interpersonal skills Strong Leadership and supervisory skills Ability to work in a team environment Serve Safe Certification Ability to follow detailed written and verbal instructions Food Service Experience preferred Requires frequent lifting/transporting hot food items Ability to work inside kitchen area, interact with heated equipment, steam, loud noise, chemicals and other at risk conditions This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. • Prepare quality food and baked goods according to a planned menu, • Prepare a daily report that verifies transactions, • Understand what is inclusive of a meal, • Ensure storage of food in an accurate and sanitary manner, • Serve food according to meal schedules, department policies and procedures, • Use and care of kitchen equipment, especially knives, • Timely preparation of a variety of food items, beverages, and, • Add garnishments to ensure customer happiness and eye appeal, • Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment, • Adhere to all food safety regulations for sanitation, food handling, and storage, • Adhere to the uniform policy, • Connect with the Manager daily to understand and accurately prepare menu for the day, • Supervise the food temperature requirements, • Maintain a clean and organized work and storage area, • Scrub and polish counters, clean and sanitize steam tables, and other equipment, • Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing, • Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion, • Perform other duties as assigned including other areas in the kitchen, • This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Food Service Certificate as needed, • Sufficient education or training to read, write, and follow verbal and written instructions, • Be able to work quickly and concisely under pressure Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. • Prepare quality food and baked goods according to a planned menu, • Prepare a daily report that verifies transactions, • Understand what is inclusive of a meal, • Ensure storage of food in an accurate and sanitary manner, • Serve food according to meal schedules, department policies and procedures, • Use and care of kitchen equipment, especially knives, • Timely preparation of a variety of food items, beverages, and, • Add garnishments to ensure customer happiness and eye appeal, • Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment, • Adhere to all food safety regulations for sanitation, food handling, and storage, • Adhere to the uniform policy, • Connect with the Manager daily to understand and accurately prepare menu for the day, • Supervise the food temperature requirements, • Maintain a clean and organized work and storage area, • Scrub and polish counters, clean and sanitize steam tables, and other equipment, • Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing, • Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion, • Perform other duties as assigned including other areas in the kitchen, • This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Food Service Certificate as needed, • Sufficient education or training to read, write, and follow verbal and written instructions, • Be able to work quickly and concisely under pressure Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.- Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description Position Description: We are looking for friendly folks like you to join our team! Metro Diner is known for warm, welcoming service, familiar faces, and award-winning food. At Metro Diner, simply delicious defines our food and 100% Guest Satisfaction is our main priority. We dont just speak about our culture we live and breathe it every day its who we are!Managers oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.We have:Flexible SchedulesBOH Shift Meals/FOH Meal DiscountsMeal Discounts for Friends/FamilyPaid Vacation (after 1 year)Competitive Benefits (after 1 year)Free Tele-Medicine through First Stop Health (after 1 year)Referral Bonus ($250 per referral, no limit)Perks at Work (over 30,000 discounts on purchases for travel, fitness, auto, event tickets & more)Long-term Career GrowthA great Team that is ready for you to join!You have:The people skills to ensure all Guests feel welcome and are given responsive, friendly and courteous service at all timesThe attention to detail to ensure all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking, and serving standardsA commitment to achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanlinessThe willingness to learn and implement all policies, procedures, standards, specifications, guidelines, and training programsThe ability to control cash and other receiptsThe capability to make employment and termination recommendationsWillingness to work in a hands-on restaurant environmentYou might also have:Experience as a Manager in a fast-paced work environmentThe motivation to continually strive to support your team in all areas of professional developmentWorking experience in preparing all required paperwork, forms, reports, and schedulesKnowledge of scheduling labor by anticipated business activityExperience implementing corrective action in a prompt, fair, and consistent mannerA complete understanding of all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, Team Members, and Guests

Job Description Position status: Full Time Description Summary: The Assistant Manager is responsible for managing the daily operations of the Moe’s Southwest Grill. Responsible for ensuring that the restaurant team creates quality food and providing quality guest service in a fun, fast-paced environment. Responsible for ensuring the restaurant team adheres to company policies, procedures and standards. Responsible for the day to day leadership of people and financial management in order to achieve a return on investment. Essential Functions: • Responsible for interviewing team members for restaurant operations. Responsible for ensuring the restaurant team is properly trained for prepping, cooking, packaging and serving food for our guests in a timely fashion. Ensures that the prepared food product meets operational, food safety and brand standards. Manages food flow, ordering, receiving, storing and servicing to ensure high quality product, proper portioning and low waste. Responsible for schedule deployment and positioning employees. Coaches restaurant team on operational standards and takes corrective action as necessary., • Maximizes profitability by assuring proper control are in place for cost of sales, labor, payroll, and other controllable costs in order to protect the business. Ensures management and employees adhere to operational systems and procedures. Accurately performs all administrative duties to include daily, weekly and periodic company financial reports in a timely fashion., • Accountable for maintaining a fun, fast-paced atmosphere for our team members and guests. Ensures that the restaurant team greets guests by stating, “Welcome to Moe’s!” Ensures 100% guest satisfaction in areas of quality, service and cleanliness. Takes corrective action as necessary., • Responsible for enforcing sanitary practices for food handling, general cleanliness and maintenance of exterior, kitchen and dining areas. Ensures compliance with food safety and brand standards. Ensures proper security procedures are in place to protect guests, employees and assets. Responsible for guest and employee safety to reduce injury or accidents. Completes administrative paperwork in a timely fashion., • Maintains a professional image including punctuality, cleanliness, uniform and appearance standards., • Consistently exhibits the actions/behaviors which best demonstrate the company values; perform all other tasks as directed by the company leadership team to include all restaurant management and their assigned representatives; always represent Moe’s and Quality Fresca, LLC as a professional in every aspect of performance., • Other duties as assigned. Education and Work Experience Required: • Education High school diploma or equivalent required. Associate Degree in business or related field preferred or equivalent experience in restaurant operations. Must be ServSafe certified., • Professional Experience 1-year restaurant management experience is required. Required Knowledge, Skills, and Abilities: • Quality Restaurant Operations, • Financial Acumen, • Good guest services skills, • Quality Communication, • Effective shift management skills, • Computer skills, • Driving skills, • Self-disciplined and leadership skills, • Ability to multi-task, • Ability to effectively lead a restaurant team to achieve company goals, • Adherence to company core values – Quality Way Physical and Cognitive Requirements: While performing the duties of this job, the employee is regularly required to communicate clearly, move, and remain in a stationary position. The employee must occasionally transport and/or move up to 50 pounds. The employee must regularly be able to detect, perceive, identify, recognize, judge, inspect, estimate, observe, and assess items, information, and objects in an office or remote office setting; or restaurant environment. Work Environment: The noise level in the work environment is usually moderate.

Job Description Position Description: We are looking for friendly folks like you to join our team! Metro Diner is known for warm, welcoming service, familiar faces, and award-winning food. At Metro Diner, “simply delicious” defines our food and 100% Guest Satisfaction is our main priority. We don’t just speak about our culture – we live and breathe it every day – it’s who we are!Managers oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.We have:Flexible SchedulesBOH Shift Meals/FOH Meal DiscountsMeal Discounts for Friends/FamilyPaid Vacation (after 1 year)Competitive Benefits (after 1 year)Free Tele-Medicine through First Stop Health (after 1 year)Referral Bonus ($250 per referral, no limit)Perks at Work (over 30,000 discounts on purchases for travel, fitness, auto, event tickets & more)Long-term Career GrowthA great Team that is ready for you to join!You have:The people skills to ensure all Guests feel welcome and are given responsive, friendly and courteous service at all timesThe attention to detail to ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standardsA commitment to achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanlinessThe willingness to learn and implement all policies, procedures, standards, specifications, guidelines, and training programsThe ability to control cash and other receiptsThe capability to make employment and termination recommendationsWillingness to work in a hands-on restaurant environmentYou might also have:Experience as a Manager in a fast-paced work environmentThe motivation to continually strive to support your team in all areas of professional developmentWorking experience in preparing all required paperwork, forms, reports, and schedulesKnowledge of scheduling labor by anticipated business activityExperience implementing corrective action in a prompt, fair, and consistent mannerA complete understanding of all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, Team Members, and Guests

Job DescriptionDescription: The Service Manager is responsible for leading front-of-house operations and delivering exceptional guest experiences. This role directly supervises dining room, bar, host, and support teams during service, ensuring strong execution, hospitality standards, and shift performance. This is a hands-on floor leadership role for a manager who can balance guest-facing hospitality, team coaching, and shift-level business discipline in a fast-paced, high-volume environment. Key Responsibilities1) Shift Leadership & Service Execution • Lead front-of-house shifts from pre-shift through close, • Set the tone for service, urgency, and professionalism on the floor, • Direct FOH flow across host stand, dining room, bar, and support stations, • Monitor wait times, seating rotations, table turns, and service pacing, • Ensure opening, mid-shift, and closing sidework/checklists are completed, • Maintain floor visibility during peak periods and high-volume service windows2) Guest Experience & Hospitality, • Model and enforce hospitality standards consistent with each concept’s brand, • Visit tables, engage guests, and build repeat-business relationships, • Handle guest concerns, service failures, and recovery situations promptly, • Empower staff to solve issues appropriately while escalating when needed, • Maintain a polished atmosphere, including music, lighting, cleanliness, and presentation standards3) Team Supervision, Coaching & Accountability, • Supervise servers, bartenders, hosts, food runners, bussers, and support staff, • Lead pre-shift meetings with service focus, features, and operational priorities, • Coach in real time on service steps, salesmanship, menu knowledge, and professionalism, • Support onboarding and training of new FOH team members, • Reinforce standards for attendance, appearance, uniform compliance, and conduct, • Document and communicate performance issues to senior leadership per company process4) Sales, Labor & Shift Performance, • Monitor shift staffing levels and deploy labor based on business volume, • Support productivity and labor-cost control without sacrificing service quality, • Track and manage comps, voids, discounts, and guest recovery spend, • Drive check averages and beverage sales through coaching and feature execution, • Assist with daily sales awareness and shift-level performance reporting, • Coordinate with BOH leadership to maintain ticket flow, pacing, and guest satisfaction5) Bar & Beverage Oversight (FOH Support Role), • Support bar operations, guest flow, and bartender performance, • Reinforce responsible alcohol service, ID checks, and intoxication prevention protocols, • Monitor bar cleanliness, organization, and presentation standards, • Communicate low-stock or product-quality issues to bar/management leadership6) Compliance, Safety & Standards, • Enforce sanitation, health, and workplace safety standards in FOH areas, • Ensure compliance with alcohol service laws and company policies, • Maintain incident awareness and complete reports accurately and promptly, • Support facility readiness by identifying maintenance and cleanliness issues and following through7) Administrative & Communication Responsibilities, • Complete manager logs, shift notes, comps/voids review, and incident documentation, • Communicate effectively with kitchen, bar, and fellow managers during shift transitions, • Participate in manager meetings, training sessions, and operational planning, • Support scheduling input, staffing recommendations, and team development planning as assignedRequirements:

Job Description BE A PART OF OUR SUCCESS! Benefits & Perks: • Educational Assistance with DeVry University with complimentary laptop**, • Immediate Family Members are also eligible, • Competitive Pay with Service Award Incentive, • Get paid daily through Daily Pay!, • Comprehensive Health Benefits including Medical, Dental, Vision, and more!*, • 401(k) retirement savings with company match, • Flexible Schedule, • All you can eat pancakes + meal discounts!, • Employee Discount Program, • Development Pathway: Step by step process to grow your career, • 3 College Credits hours for completing manager training Founded in 1958, Perkins® operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Kitchen Manager, you will be responsible for managing the back-of-the house operations and achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. In addition, you will provide direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Responsibilities: • Assists the General Manager in planning and analyzing administration and operations manpower., • Responsible for achieving plan profit levels while ensuring maximum guest satisfaction., • Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers, • Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation., • Attends University of Perkins and successfully completes all coursework., • Achieves and maintains ServSafe certification., • Performs and is able to assist in all functions for all positions in the restaurant., • Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications., • Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness., • Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees., • Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements., • Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application., • Ensures accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses., • Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction., • Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports., • Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested.Qualifications:, • One to two years previous experience in a supervisory role; preferably in food production, • High school diploma; some college or degree preferred, • Must be able to communicate clearly with employees, vendors and guests, • Must be able to coordinate multiple tasks simultaneouslyPhysical Requirements / Environment / Work Conditions:, • Extensive standing without breaks, • Exposure to heat, steam, smoke, cold and odors, • Bending, reaching, walking, • Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet, • Must have high level of mobility/flexibility in space provided, • Must be able to fit through openings 30" wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet, • Must be able to lift up to 50 pounds Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.

Job DescriptionDescription: Established in 2023 and located in Naples, Florida, The Gate Golf Club ("The Gate") is a non-profit organization driven by a shared love for golf and a commitment to creating a lasting impact on the community. Scheduled to open in late 2026, The Gate consists of a 175-seat freestanding full-service restaurant, pavilion bar, concessions snack bar, 30-bay state-of-the-art practice range with Trackman technology, expansive putting green and putting course, and a Jacobsen-Hardy designed 9-hole regulation length golf course. Recognizing the limited availability of public courses in Southwest Florida, The Gate Golf Club is dedicated to making the sport more accessible for families and players of all skill levels. The Restaurant Manager is a hospitality leader responsible for the overall operation, performance, and guest experience of The Gimme concessions, The Pavilion bar & The Bays food and beverage service at The Gate Golf Club. This individual will provide strategic and hands-on leadership across front-of-house operations, ensuring an exceptional dining experience while maintaining financial sustainability, operational efficiency, and a strong team culture. Reporting to the Gate Golf Club Assistant General Manager, this role will work closely with department heads and the hospitality leadership team to execute the mission of The Gate Golf Club. The Gate strives to accomplish three things: provide high-quality experiences at affordable rates to members of the greater Naples (SWFL) community, educate and train the next generation of the hospitality and golf workforce. Position Summary This role is responsible for the strategic and day-to-day leadership of all restaurant operations, guest experience, staffing, service standards, financial performance, and facility readiness. This individual will lead a diverse team of front-of-house professionals and will partner with The Gate's leadership team to ensure The Gimme, The Pavilion & The Bays servers deliver consistent, high-quality hospitality and achieve its operating and financial goals. As a key member of The Gate Golf Club hospitality leadership team, this role will provide expertise in restaurant concept execution, operating budgets, labor management, purchasing and inventory, standard operating procedures, training, service standards, and hands-on operations management. In collaboration with the Assistant General Manager, this individual will support the planning and execution of the successful grand opening of The Gate. The Restaurant Manager for The Gimme & The Pavilion will participate in all pre-opening activities related to food and beverage, including pre-opening plan development, staff recruitment, hiring and training, menu implementation, vendor coordination, procurement, operating procedures, service standards, technology and point-of-sale readiness, and operational testing. Requirements: Leadership and Culture · Understand the core pillars of The Gate and proactively drive The Gimme, The Pavilion & The Bays to accomplish the organization's mission. · Uphold professionalism and integrity in all interactions, on and off property. · Lead by example to inspire team morale, guest satisfaction, accountability, and operational excellence. · Recruit, train, schedule, supervise, and develop all related front-of-house associates. · Conduct regular staff performance evaluations and provide ongoing coaching, feedback, and development. Essential Duties and Responsibilities: · Lead all daily restaurant operations for The Gimme concessions, The Pavilion bar and The Bays, ensuring a safe, efficient, welcoming, and consistently high-quality guest experience. · Oversee the annual restaurant operating plan and budget, including sales, labor, food cost, controllable expenses, and profitability, in alignment with revenue goals and guest experience standards. · Recruit, hire, train, schedule, supervise, and develop all team members, including front-of-house, service, and support staff. · Establish and maintain clear service standards, operating procedures, opening and closing procedures, and accountability systems. · Partner closely with the culinary leadership team to ensure consistent food quality, menu execution, presentation, portion control, ticket times, and kitchen standards. · Manage labor scheduling and productivity to meet business needs while maintaining service quality and appropriate labor costs. · Implement and monitor purchasing, receiving, storage, and inventory systems to maintain appropriate stock levels and control food, beverage, and operating costs. · Ensure consistent adherence to food safety, sanitation, workplace safety, and responsible alcohol service standards in compliance with local, state, and federal regulations. · Monitor daily sales, labor, food cost, guest counts, average check, and other key performance indicators; take corrective action when results do not meet expectations. · Review financial statements and operating reports with the leadership team and contribute to forecasting, business planning, and revenue growth initiatives. · Create a culture of hospitality by actively engaging with guests, monitoring service throughout each shift, and leading timely service recovery when issues arise. · Collaborate with marketing, programming, golf, and other department leaders to develop promotions, packages, special events, and activations that support The Gate's overall goals. · Lead the planning and execution of restaurant service for tournaments, banquets, private events, community events, and other internal and external functions as assigned. · Maintain strong relationships with vendors, suppliers, and partners to optimize product quality, availability, service, and pricing. · Ensure seamless communication and coordination between kitchen, service, bar, and management teams to maintain consistency in guest service and culinary execution. · Support The Gate’s pre-opening and grand-opening activities, including hiring, training, menu implementation, vendor setup, procurement, systems testing, and operational readiness. · Maintain a visible leadership presence during peak operating periods, weekends, holidays, and special events. · Stay current with restaurant industry trends, emerging concepts, guest expectations and identify opportunities to improve food, beverage, service, and hospitality programs. Minimum Qualifications · 3+ years of progressive restaurant, hospitality, club management, or related experience, including demonstrated leadership responsibility. · High School diploma or equivalent (GED) at a minimum. · Strongly prefer experience opening a new restaurant, hospitality property, club, or similar operation. · Availability to work flexible hours, including evenings, weekends, holidays, and peak seasonal periods. · Proficient in Microsoft Office and restaurant for point-of-sale and operational systems. (Toast) · Demonstrated ability to oversee and develop hospitality beverage programs. Core Competencies · Deep understanding of full-service restaurant operations, preferably in a seasonal hospitality or club environment. · Strong financial acumen with experience in budgeting, labor management, cost control, purchasing, and revenue growth. · Skilled at interpreting financial and operating reports and translating results into practical action plans. · Inspiring leader with excellent communication, coaching, organization, and team-building skills. · Passionate about delivering high-quality service and fostering a positive, accountable, and inclusive team culture. · Effective decision-maker who remains calm, organized, and solutions-oriented in a dynamic, fast-paced environment. · Strong guest service orientation and ability to serve as a professional ambassador for The Gate within the Naples community. · Hands-on operating style with the ability to move between strategic planning and active floor leadership. Physical Demands and Work Environment · Regular exposure to indoor and outdoor conditions, including heat, cold, and precipitation. · Ability to lift up to 50 pounds, bend, stoop, climb, stand, and walk for extended periods, and work near moving equipment. · Occasional exposure to mechanical parts, fumes, cleaning chemicals, or hazardous materials associated with restaurant and golf facility operations. · Able to meet the physical and scheduling requirements of a busy public golf facility and full-service restaurant. This job description is not intended to contain a comprehensive list of all activities, duties and responsibilities that are required. Activities, duties, and responsibilities may change, or new ones may be added at any time, with or without notice.

Job Description Food Service Operations Director Role Overview Key Details Position Type Seasonal Contract (May – Sept) Schedule Full-Time, Exempt (6 days / 70 hours per week) Location On-site (Rural Summer Camp facilities across the US) Perks Included Competitive Pay, Bonus, Free Room & Board, Travel Allowance About Wolfoods Wolfoods is elevating camp dining by replacing standard freezer fare with fresh, high-quality, scratch-cooked cuisine. We serve vibrant summer camp communities across the country while providing exceptional care for dietary restrictions, nutrition, and environmental sustainability. Role Summary We are seeking an experienced, high-energy Food Service Operations Director for a hands-on leadership position. You will oversee all daily culinary and service operations, staff management, budgeting, and allergen safety at a top-tier summer camp. This is an on-site, live-in position in a fast-paced, high-volume environment. Key Responsibilities • Operations & Leadership: Lead, schedule, and train Front of House (FOH) and kitchen staff; foster a high-energy, positive environment., • Culinary & Quality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service., • Allergen & Safety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards., • Administration & Budget: Manage inventory, place food orders, control budgets, track daily reporting., • Client Relations: Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.Qualifications, • Experience: 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience., • Certifications: ServSafe Manager Certified (ServSafe Allergens required before start date; company-sponsored)., • Skills: Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities., • Physical Requirements: Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs., • Lifestyle: Ready to live on-site in a rustic setting, work a demanding 6-day/70-hour week, and thrive under pressure.What We Offer, • Competitive seasonal pay + performance bonus structure, • Full room and board provided for the duration of the contract, • Travel expense assistance, • Opportunity to lead a dynamic team in a unique, vibrant camp community Wolfoods Food Services is an Equal Opportunity Employer.

Job Description INTRODUCTION A & Associates is a reputable staffing agency with a proven track record in screening and recruiting, job placement, career development, and workforce solutions. With more than ten (10) offices throughout the United States, A & Associates is a company that can be trusted to provide a diverse level of services with excellence, diligence, and integrity. “Quality In Everything We Do” is far more than our mantra — it is our standard. Explore a career with A & Associates, one of the leading providers of temporary, temp-to-hire, permanent placement, and security services. POSITION SUMMARY A & Associates is seeking dependable and service-oriented Food Service Substitutes to support school cafeteria operations throughout the Ocala and Marion County area. Food Service Substitutes provide temporary coverage when regular cafeteria staff are unavailable. Assignments are offered on an as-needed, on-call basis, so weekly hours may vary and are not guaranteed. Workers may be assigned to different school locations depending on daily staffing needs. This is an excellent opportunity for individuals who enjoy food service, working as part of a team, and supporting a positive school environment. Entry-level candidates are welcome, although previous food service, cafeteria, restaurant, kitchen, or related experience is helpful. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsibilities may include, but are not limited to: • Assist with preparing, cooking, and serving meals in a school cafeteria environment., • Prepare foods including meats, vegetables, breads, salads, pastries, desserts, and other menu items., • Portion and serve meals according to established food service procedures., • Assist with food preparation and general kitchen operations., • Clean and sanitize utensils, cookware, equipment, food-preparation areas, and work surfaces., • Sweep and mop kitchen and cafeteria floors., • Maintain clean, sanitary, and organized work areas., • Follow established food safety, sanitation, hygiene, and cleanliness standards., • Assist with setup, service, and cleanup before, during, and after meal periods., • Safely operate cafeteria and kitchen equipment as directed., • Follow instructions provided by the Food Service Manager or designated site supervisor., • Support other cafeteria duties as needed to maintain efficient daily operations. The contract specifically identifies large-scale food preparation, serving, cleaning of utensils and equipment, mopping, sanitation, and general food service support as core functions of the position. MINIMUM QUALIFICATIONS • Previous food service, cafeteria, kitchen, restaurant, hospitality, or similar experience preferred but not required., • Entry-level candidates who can successfully perform the duties of the position will be considered., • High school diploma or GED preferred but not required., • Ability to read, write, and perform basic math at a functional level., • Ability to understand and follow work instructions and directions in English., • Ability to work effectively as part of a team., • Strong reliability, punctuality, and attendance., • Ability to follow food safety, sanitation, and workplace safety procedures., • Ability to accept direction from supervisors and adapt to different school cafeteria environments. No ServSafe or similar food-safety certification is required for the assignment. SCHEDULE AND AVAILABILITY This is an on-call substitute position, and work is based on daily school staffing needs. • Monday through Friday., • School instructional days only., • Assignments may begin as early as 7:00 a.m., • Cafeteria operating hours extend through approximately 3:00 p.m., • Average assignments are approximately six hours., • No regular weekend work., • No regular holiday work., • Weekly hours will vary based on assignment availability., • Employees should be comfortable receiving short-notice assignments and reporting promptly when they accept a shift. The school system operates this as a substitute pool rather than a fixed weekly schedule, with no guaranteed minimum hours and a maximum of 40 hours per week. BACKGROUND AND CLEARANCE REQUIREMENTS Because employees will be working on school campuses, selected candidates must successfully complete all required pre-employment and site-clearance requirements before beginning an assignment. Requirements include: • Jessica Lunsford Act Level 2 background screening., • Fingerprinting and state/national criminal-history screening., • Required drug screening., • Employment eligibility verification through E-Verify., • Completion of required A & Associates onboarding documentation., • Receipt of the required school-system vendor badge before accessing school property. All required screening and credentials must be completed before an employee may access school grounds. PHYSICAL REQUIREMENTS Candidates must be able to: • Frequently lift, push, pull, or carry approximately 10–25 pounds., • Occasionally lift, push, pull, or carry approximately 20–50 pounds., • Stand and walk for extended periods., • Bend, squat, reach, and perform repetitive movements throughout the shift., • Work around commercial kitchen equipment, hot surfaces, sharp utensils, and wet floors., • Perform physically active food service and cleaning duties throughout the assignment. The role involves commercial-kitchen hazards and repetitive physical activity, including bending and squatting. DRESS CODE AND WORK REQUIREMENTS Employees are expected to report to each assignment in the required dress code, which includes: • Black pants., • Golf-style, tennis-style, or button-down shirt., • Black nonslip work shoes., • Hair pulled back and properly restrained., • No artificial nails or artificial eyelashes., • No loose jewelry; limited jewelry may be permitted under site guidelines. Additional food-service PPE, including items such as gloves and aprons, will be provided at the assigned cafeteria when required. ATTENDANCE AND RELIABILITY Because this position provides substitute coverage for school cafeterias, dependability and punctuality are essential. Employees who accept an assignment are expected to: • Arrive at the assigned school on time and ready to work., • Complete the scheduled shift., • Notify A & Associates immediately if an emergency prevents them from reporting., • Maintain reliable transportation to assigned school locations., • Communicate promptly regarding availability and assignment acceptance. Employees are responsible for transportation to their assigned work location, and travel time is not paid. WHAT WE ARE LOOKING FOR The ideal candidate will demonstrate: • Dependability and punctuality., • Positive attitude and willingness to help., • Strong work ethic., • Ability to follow instructions., • Good sanitation and cleanliness habits., • Comfort working in a fast-paced kitchen environment., • Flexibility to work at different school locations., • Ability to accept occasional short-notice assignments., • Professional conduct when working around students, school employees, and other staff. COMPENSATION Pay Rate: $15.00 per hour EQUAL EMPLOYMENT OPPORTUNITY A & Associates is an Equal Opportunity Employer. We are committed to providing equal employment opportunities to all applicants and employees without regard to race, color, religion, sex, national origin, age, disability, veteran status, genetic information, or any other characteristic protected by applicable federal, state, or local law. A & Associates — “Quality In Everything We Do.” \nCompany Description A & Associates is a nationally recognized workforce solutions provider with more than 20 years of experience delivering professional staffing, security, and workforce management services to federal, state, local, and commercial clients. Headquartered in Florida and operating nationwide, A & Associates is committed to providing highly qualified professionals who deliver exceptional service, integrity, and accountability. Our team supports critical programs by providing responsive staffing solutions and operational excellence while maintaining our commitment to "Quality In Everything We Do." A & Associates is a nationally recognized workforce solutions provider with more than 20 years of experience delivering professional staffing, security, and workforce management services to federal, state, local, and commercial clients. Headquartered in Florida and operating nationwide, A & Associates is committed to providing highly qualified professionals who deliver exceptional service, integrity, and accountability. Our team supports critical programs by providing responsive staffing solutions and operational excellence while maintaining our commitment to "Quality In Everything We Do."\n

Job DescriptionDescription: The Kitchen Manager is responsible for leading back-of-house operations and ensuring consistent execution of food quality, safety, sanitation, and labor performance. This role directly supervises line cooks, prep cooks, dish, and BOH support staff while working closely with FOH leadership to maintain ticket flow, pacing, and guest satisfaction. This is a hands-on management role for a strong kitchen leader who can balance execution, team accountability, and cost control in a high-volume, fast-paced restaurant environment. Key Responsibilities1) Kitchen Leadership & Shift Execution • Lead BOH shifts from prep through close, • Manage line setup, station readiness, and production flow, • Ensure tickets are executed accurately, consistently, and in a timely manner, • Maintain expo/line communication to support service pacing and guest experience, • Monitor staffing deployment across prep, line, and dish throughout the shift, • Ensure opening, shift-change, and closing checklists are completed properly2) Food Quality & Standards, • Enforce recipe specs, portion standards, plating standards, and presentation consistency, • Taste and inspect products throughout prep and service, • Ensure proper labeling, dating, rotation, and storage of all food items, • Maintain quality standards for hot/cold holding, freshness, and line organization, • Work with chef/leadership on menu rollouts, prep systems, and execution standards3) Team Supervision, Training & Accountability, • Supervise cooks, prep staff, dish team, and BOH support positions, • Train and coach team members on station performance, prep procedures, and safety, • Reinforce standards for attendance, punctuality, uniform, and conduct, • Support onboarding of new BOH team members and cross-training efforts, • Hold staff accountable for cleanliness, organization, and execution standards, • Document and communicate performance issues to senior leadership per company process4) Labor, Cost Control & Operational Discipline, • Manage BOH labor deployment based on volume and business needs, • Support labor-cost targets while maintaining execution and speed, • Minimize waste through proper prep planning, portioning, and storage practices, • Monitor and reduce re-fires, ticket errors, spoilage, and unnecessary product loss, • Support inventory controls, receiving accuracy, and product handling standards, • Assist with prep forecasting based on sales trends and reservations/business levels5) Food Safety, Sanitation & Compliance, • Enforce all food safety and sanitation standards in accordance with local/state regulations, • Ensure safe food handling, temperature controls, and HACCP/CCP practices as applicable, • Maintain clean, organized stations, walk-ins, prep areas, and dish areas, • Ensure chemical storage, labeling, and usage comply with safety standards, • Complete/verify temperature logs, cleaning schedules, and sanitation checklists, • Respond to and document incidents, injuries, or safety concerns promptly6) Equipment, Maintenance & Facility Readiness, • Monitor kitchen equipment condition and report issues immediately, • Coordinate with leadership/maintenance/vendors to address equipment failures, • Help maintain readiness of ranges, fryers, ovens, refrigeration, hoods, and dish systems, • Ensure BOH areas remain clean, safe, and operationally efficient7) Communication & Administrative Responsibilities, • Communicate clearly with FOH managers, expo, and chef leadership during service, • Participate in pre-shift and manager meetings to align on volume, features, and staffing, • Complete manager logs, shift notes, waste notes, and incident documentation, • Provide feedback on staffing needs, scheduling, and team development opportunities, • Support opening training, systems implementation, and process refinement as assignedRequirements:

Job Description Food & Beverage Director Reports To: General Manager Direct Reports: Executive Chef and Assistant Restaurant Manager Status: Full-Time Job Summary The Food & Beverage Director is responsible for the overall leadership, management, and performance of a full-service food and beverage operation. This position oversees all Front-of-House (FOH) and Back-of-House (BOH) functions, including dining, bar and culinary operations, outdoor service, banquets, and special events. Reporting to the General Manager, the Food & Beverage Director is accountable for food and service quality, staffing, leadership development, financial performance, guest satisfaction, operational standards, and the successful execution of the department. The Executive Chef reports to the Food & Beverage Director and leads culinary and BOH operations. The Assistant Restaurant Manager also reports to the Food & Beverage Director and oversees daily FOH and bar operations, including the service team. Essential Duties and Responsibilities • Provide overall leadership and direction for the entire Food & Beverage Department, including FOH and BOH operations., • Supervise, develop, and hold accountable the Executive Chef and Assistant Restaurant Manager., • Maintain overall accountability for restaurant operations while appropriately delegating daily responsibilities to department leaders., • Ensure consistent standards for food quality, presentation, service, cleanliness, professionalism, and guest satisfaction., • Maintain a visible, hands-on management presence during key dining periods and special events., • Oversee departmental staffing, labor management, training, scheduling, and employee performance., • Partner with the Executive Chef to ensure effective BOH staffing, food production, quality, safety, purchasing, inventory management, sanitation, and kitchen operations., • Partner with the Assistant Restaurant Manager to ensure effective FOH and bar staffing, training, scheduling, inventory control, service standards, and daily execution., • Lead menu strategy with the Executive Chef, including pricing, specials, seasonal offerings, and guest feedback., • Monitor sales, labor expenses, food and beverage costs, inventory, cost of goods sold, and departmental operating expenses., • Assist the General Manager with annual budgeting, forecasting, financial planning, and departmental goals., • Maintain appropriate purchasing, receiving, inventory, cash-handling, and cost-control procedures., • Protect organizational assets and maintain appropriate controls over transactions, discounts, voids, complimentary items, inventory, and expenditures., • Ensure all food and beverage facilities are clean, safe, organized, properly maintained, and prepared for service., • Respond professionally and promptly to guest concerns and service issues., • Ensure compliance with applicable health, food safety, alcohol-service, sanitation, and workplace-safety requirements., • Attend management and departmental meetings as required.Department LeadershipExecutive Chef The Executive Chef reports directly to the Food & Beverage Director and leads all culinary and Back-of-House operations. Responsibilities include managing culinary employees, food quality and presentation, kitchen operations, food production, safety and sanitation, purchasing and inventory, food-cost management, menu development, daily specials, and established culinary standards. The Executive Chef works closely with the Food & Beverage Director to ensure that BOH operations support the department’s overall operational, financial, and guest-experience goals. Assistant Restaurant Manager The Assistant Restaurant Manager reports directly to the Food & Beverage Director and oversees daily Front-of-House and bar operations. Responsibilities include supervising the FOH and bar service teams, employee training and development, service execution, opening and closing procedures, guest satisfaction, scheduling, and inventory management. The Assistant Restaurant Manager is responsible for maintaining established service and operating standards and providing a visible management presence during restaurant and bar service. Events and Programming The Food & Beverage Director collaborates with other department leaders on events and programs involving food and beverage service. This position oversees all food and beverage components, including menus, pricing, staffing, setup, service requirements, culinary execution, and operational performance. Qualifications • Three to five years of restaurant, hospitality, or food and beverage management experience preferred., • Previous management and supervisory experience required., • Experience overseeing both FOH and BOH operations preferred., • Experience in an upscale, high-volume, or service-focused hospitality environment preferred., • Strong knowledge of restaurant operations, labor management, food and beverage costs, inventory, budgeting, and cost controls., • Strong leadership, organizational, communication, financial-management, and guest-service skills., • Proficiency with POS systems, Microsoft Office, and Excel., • Florida Food Manager Certification required or must be obtained within 120 days of employment., • Ability to independently manage the overall food and beverage operation., • Flexible availability is required, including evenings, weekends, holidays, and special events.Physical and Working Requirements This position requires extended periods of standing and walking, as well as the ability to perform standard restaurant-management activities. Work is performed indoors and outdoors throughout dining, kitchen, bar, event, and food-service areas. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

Job DescriptionDescription:The executive Chef would be responsible for the food quality, customer satisfaction, employee training and satisfaction, kitchen cleanliness, food cost, and payroll cost control as well as providing a safe working environment while leading all the culinary operations in the resort. Resort Executive Chef would report to the Director of Food and Beverage. The ideal candidate for this position: • Must have a work permit to work in the USA., • Must work independently and exercise sound judgment within established guidelines., • A culinary degree preferred and at least 4 years of experience at a management or supervisory level in a luxury hotel or fine dining restaurant., • Must possess outstanding guest services skills, professional presentation, and sophisticated communication skills., • Proficient in the English language (verbal & written), any other language knowledge besides English is a plus., • Must be able to handle a multitude of tasks in an intense, ever-changing environment., • Must be flexible in terms of working hours., • Must work well in stressful, high-pressure situations., • Must be physically fit in order to lift, push, and pull items up to 50 pounds and must be able to stand up and walk for an extensive period of time., • Must maintain composure and objectivity under pressure., • Must be effective at handling problems in the workplace., • Must be able to anticipate, identify, prevent and solve problems as necessary., • Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need., • Knowledgeable with computer programs like Word and Excel, • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests. What you will be doing: • Ensuring Culinary Standards and Responsibilities are Met., • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures., • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily., • Assists Executive Chef with all kitchen operations and preparation., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions., • Assists in determining how food should be presented and creates decorative food displays., • Maintains purchasing, receiving, and food storage standards., • Ensures compliance with food handling and sanitation standards., • Performs all duties of kitchen managers and employees as necessary., • Recognizes superior quality products, presentations and flavor., • Ensures compliance with all applicable laws and regulations., • Follows proper handling and right temperature of all food products., • Operates and maintains all department equipment and reports malfunctions., • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations: • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Leads shifts while personally preparing food items and executing requests based on required specifications., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example., • Encourages and builds mutual trust, respect, and cooperation among team members., • Serves as a role model to demonstrate appropriate behaviors., • Maintains the productivity level of employees., • Ensures employees understand expectations and parameters., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Ensures property policies are administered fairly and consistently., • Communicates performance expectations in accordance with job descriptions for each position., • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service: • Provides services that are above and beyond for customer satisfaction and retention., • Manages day-to-day operations, ensuring the quality, and standards and meeting the expectations of the customers on a daily basis., • Sets a positive example for guest relations., • Empowers employees to provide excellent customer service., • Interacts with guests to obtain feedback on product quality and service levels., • Handles guest problems and complaints., • Maintaining Culinary Goals*, • Achieves and exceeds goals including performance goals, budget goals, team goals, etc., • Develops specific goals and plans to prioritize, organize, and accomplish your work., • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance., • Trains employees in safety procedures., • Managing and Conducting Human Resource Activities.*, • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Participates in the employee performance appraisal process, providing feedback as needed., • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities: • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person., • Analyzes information and evaluates results to choose the best solution and solve problems., • Attends and participates in all pertinent meetings., • Other duties as required., • Business demands dictate work hours and schedules., • Attendance and timeliness are a requirement for this position., • Management retains the discretion to add or change the duties of this position at any time, in order to meet our guests’ needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance., • Executive Chef adheres to any OSHA (safety) practices and wears any assigned PPE (personal protective equipment) as needed.

Job Description With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation · Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality. · Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner. · Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance · Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. · Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. · Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support · Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. · Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. · Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance · Ensure compliance with food safety standards, local health codes, and sanitation regulations. · Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. · Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. · May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. · Ensure store safety and cleanliness, addressing any maintenance needs promptly. · Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. · Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements · Ability to communicate verbally and work cooperatively with associates and customers. · Ability to remain standing for up to 4 hours at a time. · Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. · The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. · Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. · Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. · Ability to lift and/or move merchandise weighing up to 50 lbs. · Ability to ascend/descend ladders to retrieve and/or move merchandise. · Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. · Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. · Regular and predictable attendance with the flexibility to adjust class assignments based on demand. · Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience · Must be 21 years of age or older at the time of employment. · A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. · 1-2 years of kitchen operations experience. · Valid Food Manager Certification. · Excellent communication, problem-solving, and decision-making abilities. · Passion for community engagement and providing exceptional customer experiences. This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: The Service Manager is responsible for leading front-of-house operations and delivering exceptional guest experiences. This role directly supervises dining room, bar, host, and support teams during service, ensuring strong execution, hospitality standards, and shift performance. This is a hands-on floor leadership role for a manager who can balance guest-facing hospitality, team coaching, and shift-level business discipline in a fast-paced, high-volume environment. Key Responsibilities1) Shift Leadership & Service Execution • Lead front-of-house shifts from pre-shift through close, • Set the tone for service, urgency, and professionalism on the floor, • Direct FOH flow across host stand, dining room, bar, and support stations, • Monitor wait times, seating rotations, table turns, and service pacing, • Ensure opening, mid-shift, and closing sidework/checklists are completed, • Maintain floor visibility during peak periods and high-volume service windows2) Guest Experience & Hospitality, • Model and enforce hospitality standards consistent with each concept’s brand, • Visit tables, engage guests, and build repeat-business relationships, • Handle guest concerns, service failures, and recovery situations promptly, • Empower staff to solve issues appropriately while escalating when needed, • Maintain a polished atmosphere, including music, lighting, cleanliness, and presentation standards3) Team Supervision, Coaching & Accountability, • Supervise servers, bartenders, hosts, food runners, bussers, and support staff, • Lead pre-shift meetings with service focus, features, and operational priorities, • Coach in real time on service steps, salesmanship, menu knowledge, and professionalism, • Support onboarding and training of new FOH team members, • Reinforce standards for attendance, appearance, uniform compliance, and conduct, • Document and communicate performance issues to senior leadership per company process4) Sales, Labor & Shift Performance, • Monitor shift staffing levels and deploy labor based on business volume, • Support productivity and labor-cost control without sacrificing service quality, • Track and manage comps, voids, discounts, and guest recovery spend, • Drive check averages and beverage sales through coaching and feature execution, • Assist with daily sales awareness and shift-level performance reporting, • Coordinate with BOH leadership to maintain ticket flow, pacing, and guest satisfaction5) Bar & Beverage Oversight (FOH Support Role), • Support bar operations, guest flow, and bartender performance, • Reinforce responsible alcohol service, ID checks, and intoxication prevention protocols, • Monitor bar cleanliness, organization, and presentation standards, • Communicate low-stock or product-quality issues to bar/management leadership6) Compliance, Safety & Standards, • Enforce sanitation, health, and workplace safety standards in FOH areas, • Ensure compliance with alcohol service laws and company policies, • Maintain incident awareness and complete reports accurately and promptly, • Support facility readiness by identifying maintenance and cleanliness issues and following through7) Administrative & Communication Responsibilities, • Complete manager logs, shift notes, comps/voids review, and incident documentation, • Communicate effectively with kitchen, bar, and fellow managers during shift transitions, • Participate in manager meetings, training sessions, and operational planning, • Support scheduling input, staffing recommendations, and team development planning as assignedRequirements:

Job Description Job Summary • Oversees all culinary activities, including the preparation and cooking of meals, planning and pricing menu items, ordering supplies, and supervising kitchen staff. General Accountabilities • Check the quality of raw or cooked food to ensure that health and safety standards are met., • Monitor sanitation practices to ensure that employees follow appropriate standards and regulations., • Check the quantity and quality of received products., • Order food or other supplies needed to ensure efficient operation., • Supervise or coordinate activities of cooks or workers engaged in food preparation., • Inspect supplies, equipment, or work areas to ensure conformance to established standards., • Determine how food should be presented and create decorative food displays., • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food., • Estimate amounts and costs of required supplies, such as food and ingredients., • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers., • Analyze recipes to assign prices to menu items, based on ingredients, labor, and overhead costs., • Prepare and cook foods of all types., • Determine production schedules and staff requirements necessary to ensure timely delivery of services., • Recruit and hire staff, such as cooks and other kitchen workers., • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets., • Demonstrate new cooking techniques or equipment to staff., • Arrange for equipment purchases or repairs., • The company reserves the right to add or change duties at any time Job Qualifications • Education: Associate's degree in culinary arts, • Experience: At least 6 years' experience in culinary management Skills • Excellent verbal and written communication, • Service orientation, • Management of personnel resources, • Social perceptiveness, • Critical thinking, • Judgment and decision making, • Complex problem solving, • Time management

Job DescriptionDescription: The Kitchen Manager is responsible for leading back-of-house operations and ensuring consistent execution of food quality, safety, sanitation, and labor performance. This role directly supervises line cooks, prep cooks, dish, and BOH support staff while working closely with FOH leadership to maintain ticket flow, pacing, and guest satisfaction. This is a hands-on management role for a strong kitchen leader who can balance execution, team accountability, and cost control in a high-volume, fast-paced restaurant environment. Key Responsibilities1) Kitchen Leadership & Shift Execution • Lead BOH shifts from prep through close, • Manage line setup, station readiness, and production flow, • Ensure tickets are executed accurately, consistently, and in a timely manner, • Maintain expo/line communication to support service pacing and guest experience, • Monitor staffing deployment across prep, line, and dish throughout the shift, • Ensure opening, shift-change, and closing checklists are completed properly2) Food Quality & Standards, • Enforce recipe specs, portion standards, plating standards, and presentation consistency, • Taste and inspect products throughout prep and service, • Ensure proper labeling, dating, rotation, and storage of all food items, • Maintain quality standards for hot/cold holding, freshness, and line organization, • Work with chef/leadership on menu rollouts, prep systems, and execution standards3) Team Supervision, Training & Accountability, • Supervise cooks, prep staff, dish team, and BOH support positions, • Train and coach team members on station performance, prep procedures, and safety, • Reinforce standards for attendance, punctuality, uniform, and conduct, • Support onboarding of new BOH team members and cross-training efforts, • Hold staff accountable for cleanliness, organization, and execution standards, • Document and communicate performance issues to senior leadership per company process4) Labor, Cost Control & Operational Discipline, • Manage BOH labor deployment based on volume and business needs, • Support labor-cost targets while maintaining execution and speed, • Minimize waste through proper prep planning, portioning, and storage practices, • Monitor and reduce re-fires, ticket errors, spoilage, and unnecessary product loss, • Support inventory controls, receiving accuracy, and product handling standards, • Assist with prep forecasting based on sales trends and reservations/business levels5) Food Safety, Sanitation & Compliance, • Enforce all food safety and sanitation standards in accordance with local/state regulations, • Ensure safe food handling, temperature controls, and HACCP/CCP practices as applicable, • Maintain clean, organized stations, walk-ins, prep areas, and dish areas, • Ensure chemical storage, labeling, and usage comply with safety standards, • Complete/verify temperature logs, cleaning schedules, and sanitation checklists, • Respond to and document incidents, injuries, or safety concerns promptly6) Equipment, Maintenance & Facility Readiness, • Monitor kitchen equipment condition and report issues immediately, • Coordinate with leadership/maintenance/vendors to address equipment failures, • Help maintain readiness of ranges, fryers, ovens, refrigeration, hoods, and dish systems, • Ensure BOH areas remain clean, safe, and operationally efficient7) Communication & Administrative Responsibilities, • Communicate clearly with FOH managers, expo, and chef leadership during service, • Participate in pre-shift and manager meetings to align on volume, features, and staffing, • Complete manager logs, shift notes, waste notes, and incident documentation, • Provide feedback on staffing needs, scheduling, and team development opportunities, • Support opening training, systems implementation, and process refinement as assignedRequirements:

Job DescriptionBenefits: • 401(k), • Competitive salary, • Employee discounts, • Opportunity for advancement, • Paid time off Job SummaryBurrito Shak is excited to be opening our new Cape Coral location in early August, and we are looking for an enthusiastic and motivated Assistant Manager to help build and lead our team from day one. This is a unique opportunity to be part of a new restaurant opening and play a key role in establishing a positive culture, delivering exceptional guest experiences, and ensuring smooth daily operations. During training and the initial opening period, the Assistant Manager will work directly alongside the owners to develop operational excellence and set the foundation for long-term success. This position offers significant growth potential. As the restaurant grows, we anticipate creating a General Manager position, and qualified candidates will have the opportunity to advance within the company. General Responsibilities • Ensure all food products meet Burrito Shak quality and safety standards., • Monitor sanitation practices and maintain compliance with health and safety regulations., • Receive and inspect food and supply deliveries for quality and accuracy., • Order food, beverages, and supplies as needed to maintain efficient operations., • Supervise and support kitchen and front-of-house team members., • Assist with hiring, training, coaching, and developing staff., • Work alongside team members to ensure proper food preparation, portioning, and presentation., • Maintain high standards of guest service and team performance., • Help create and manage daily production schedules and labor schedules., • Monitor labor costs and staffing levels to ensure efficient operations., • Ensure all equipment is operating properly and communicate maintenance needs to ownership., • Assist in maintaining restaurant cleanliness and organization throughout all areas of the business., • Oversee service flow to ensure orders are prepared accurately and delivered efficiently., • Perform opening and closing duties, including cash handling, bank deposits, restaurant security, and daily operational setup., • Support ownership in establishing systems, procedures, and team culture during the restaurant launch. Burrito Shak reserves the right to add or modify responsibilities as needed. Qualifications Education • Associate degree in Hospitality, Culinary Arts, Business Management, or related field preferred., • Equivalent work experience will be considered. Experience • Minimum of 1 year of restaurant management or leadership experience required., • Experience in fast-casual or quick-service restaurant environments preferred. Skills & Attributes • Strong leadership and team-building abilities, • Excellent communication and interpersonal skills, • Customer-focused mindset, • Strong organizational and time-management skills, • Problem-solving and decision-making abilities, • Ability to thrive in a fast-paced environment, • Positive attitude and willingness to lead by example, • Flexible schedule, including nights, weekends, and holidays as needed Compensation & BenefitsPay: $18.00/hr Benefits: • Employee discount, • Paid time off, • 401k, • Opportunity to grow into future General Manager role Work Location: In Person – Cape Coral, FL Join us as we launch Burrito Shak Cape Coral and help build something great from the ground up!

Job Description Food Service Equipment Specialist Anchor Restaurant Equipment & Supply Anchor Restaurant Equipment & Supply specializes in providing restaurant equipment, small wares, and paper and chemical supplies. We have a combined background of over 100 years in selling foodservice equipment and supplies. Anchor Restaurant Equipment and Supply values integrity and customer service as our customers deserve. About the Role: Anchor Restaurant Equipment & Supply is looking for a Food Service Equipment Specialist to join our team in an evolving role and provide expert knowledge on food service kitchen equipment and oversee equipment ordering and distribution. This role will report directly to the Senior Equipment Specialist and the General Manager to fulfill the following responsibilities: · Answer customer inquiries regarding equipment brand types, models, and distinct functionalities · Contact manufacture representatives to access helpful information for customer inquiries · Generate quotes and equipment purchase orders for customer requests · Arrange shipments and coordinate deliveries for equipment orders · Oversee the unloading, installation, and quality finish for all received shipments Qualifications: · Advanced knowledge of Food Service Kitchen Equipment · 3-5 years of experience with kitchen layouts and kitchen flow assessment · Capabilities in accessing online resources for information on product names, types, details, functionalities, and customer demand · Familiarity with generating quotes and purchase order forms for equipment orders · Fair knowledge of Auto Quotes and FES Software navigation and functionalities · 4-6 years of experience in the food service industry as a Chef or Equipment Repair Tech is a plus Position Type: · Full-time Type of Hire: · Experienced (Relevant food service industry experience) Travel: · This role will be based primarily in Jupiter, FL with the possibility of moving to Port St. Lucie, FL, if necessary, after 6 months. Location transfers will require prior approval from management. \nCompany Description Restaurant Equipment and Smallwares Restaurant Equipment and Smallwares

Job Description JOB PURPOSE: Housekeeping is what gives hotels the ‘wow’ factor. It’s the moment that guests walk into the hotel and are impressed, then enter their bedrooms and think ‘wow, this looks wonderful’. To deliver a great guest experience – a Room Attendant will clean and service guest rooms so everything is spotless and prepared for guests. DUTIES and RESPONSIBILITIES: • Clean and service assigned rooms or areas according to established standards and procedures including making beds, dusting, vacuuming, cleaning and sanitizing bathrooms, removing trash/rubbish, etc. May include cleaning of kitchen area, room refrigerator, coffee/tea maker, cups,glasses, silverware, etc., • Wear safety protection equipment as provided in line with department regulations and any local legislative requirements, • Handle and store chemicals in line with hotel regulations and any local legislative requirements, • Greet and acknowledge guests, • Notify supervisor when service is complete so rooms may be sold or occupied. Report any room unable to be serviced to supervisor according to established procedures, • Report to supervisor needed repairs or unsafe conditions, • Follow established safety procedures at all times. Immediately report any health and safety incident, security breaches, concerns or suspicious behavior to the supervisor or manager on duty, • Respond to guest complaints, special requests and take action to ensure guest satisfaction, • Monitor and control supplies and amenities, and minimize waste within all areas of housekeeping, • Report, turn in, and/or log all lost and found items according to established procedures, • Work as part of a team and communicate with other departments as per hotel procedures to ensure excellent quality and service, • Regularly assist with deep cleaning projects, • May have turndown duties, • May assist with other duties as assigned QUALIFICATIONS and REQUIREMENTS: Basic reading, writing, and math skills Carrying or lifting items weighing up to 50 pounds / 23 kilograms and ability to push/pull medium to large weights/objects • Frequently standing up and moving about the facility, • Frequently handling objects and equipment to maintain the facility, • Frequently bending, stooping, and kneeling, • Able to work alone as well as being a team member OTHER: • Communication skills used frequently when interacting with guests and employees, • Basic reading, writing, and math abilities are used often when reading room assignments, completing checklists, replacing room linens and amenities, • Have the ability to work a flexible schedule including nights, weekends and/or holidays 3pm-11pm Shift Must be available for flexible schedule

Job Description We are seeking a creative, driven, and technically prepared addition to our fast-growing business. Your detail-oriented and can-do attitude is paramount for this role. You are able to work independently and closely with our creative team. Playing a leading role in contributing to innovative design across various remodeling projects. You possess strong technical skills in 20/20 Design software and an in-depth understanding of cabinetry (kitchen, bathroom, offices, closets, bars, media wall, etc.) remodeling Design principles. Ideally, you are versed in other technical resources (Canva, Company Cam, CAD) and AI platforms to best prepare and present your work. You care just as much about how a Design is presented, as about how this is prepared. You are passionate about trends, new materials and sector driven events. You continue your professional education for a cutting edge and customer focused Design. You understand the intricacy of Design, Functionality, Customer Service and Open-ended communication. You are well organized and understand the value of prioritizing, flexibility and Teamwork. You can work well under pressure. Must Have: (no exceptions) • Cabinetry design experience, • Portfolio of previous work, • Computer Literacy in all Microsoft programs, • Significant 20/20 Design experience, • Understanding of AI application to Design, • Ability to produce accurate schematics, technical drawings, and drafting documents for construction and remodeling projects, • Ability to precisely measure space for detailed Design work, • Excellent interpersonal skills, • Excellent organizational and planning skills, • Solution focus attitude, • Customer service experience with an aptitude to work with varying clients from all lifestyles, • Ability to work independently with minimal supervision while managing multiple projects effectively, • Ability to work with Interior Designers, Builders, GC's and Realtors to cater to referrals and dynamic project work, • Have worked within a commission orientated pay plan Highly Desirable: • AutoCad and Sketchup, • Proficiency with Instagram, Facebook, and Website marketing, • Have experience in working with projects requiring a Permitting process, and an understanding of construction principles, • Excellent Interior Design aptitude and experience working with clients on interior design, color and design selections and layout for remodeling, • Direct Project Management, • An in-depth understanding of Project Management Qualification sand Education: • College education and Interior Design Degree, with a business or marketing background Opportunity: • Participate in the success and profitability of the company with each project managed, • Generous commissions paid for profitable sales to include ascending scale for each level of profit Environment: • Work in a beautiful and creative space, • Design with leading cabinetry and surface products, • Contribute to a 3 times THE BEST OF GULFSHORE LIFE Awarded business, • Take pride in provide a whole rounded Design and service to our customers, beyond the cabinet and countertop product suite, • Enhance your design knowledge by collaborating with our Project Managers and Construction Manager\nCompany Description Kitchen and Bath Design center featuring newly created showroom, showcasing all products in house. Kitchen, bath and outdoor kitchen cabinetry, countertop, flooring, hardware, and plumbing fixtures. Design, installation, and full renovation services in SWFL. Working with in house design team, sales and installation teams. Contract with Designers, General contractors and private homeowners. Kitchen and Bath Design center featuring newly created showroom, showcasing all products in house. Kitchen, bath and outdoor kitchen cabinetry, countertop, flooring, hardware, and plumbing fixtures. Design, installation, and full renovation services in SWFL. Working with in house design team, sales and installation teams. Contract with Designers, General contractors and private homeowners.

Job DescriptionTeam Leader Job Summary The Team Leader will assist the General Manager (GM) and Assistant Manager (AM) in the operation of a Chicken Salad Chick restaurant in a manner that will provide our guest with a superb experience and will maintain an invigorating and stimulating work environment for all team members while helping the restaurant achieve its financial objectives. Responsibilities will include the areas of Guest Service and Shift Management. Essential Responsibilities • Assist the General Manager and Assistant Manager in the daily operation of the restaurant within the budget., • Ensure compliance with established food standards, food quality, preparation and production by adhering to corporate food handling procedures and policies., • Ensure Chicken Salad Chick procedures are followed in the dining room, service area and kitchen., • Train and counsel hourly team members who work during Team Leader’s shift., • Guarantee highest level of hospitality and service to all guests at all times., • Coach hourly team members during their shift as needed., • Ensure compliance with all personnel records, team member schedules and reports., • Prepare and maintain administrative and financial records as directed by the General Manager., • Ensure specials, promotions, and marketing plans are presented according to company procedures during shift., • Ensure that hours of operation for the restaurant are maintained during their shift., • Ensure compliance with established safety and sanitation procedures and all Federal, State, and local regulations during shift., • Make decisions regarding team member position assignments, disciplinary actions (as needed when acting as Manager on Duty), execution of shift operations and keeping restaurant clean., • Defer decisions to GM/AM regarding hiring or terminating team members, pay increases for team members, vendor specifications, scheduling and purchases beyond those required to execute normal shift operations. Required Knowledge, Skills and Abilities • Ability to work in a fast-paced environment, • Ability to clearly and professionally communicate with team members and guests, • Ability to multitask, • Excellent attendance and punctuality; reliability, • Reliable transportation to and from work, • Successfully complete formal Shift Leader classes provided by the Corporate Training Department Education and Experience • Restaurant experience highly preferred Physical Demands • Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects, • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday, • Must be able to work and perform all duties at any station in the kitchen or service area Note: The statements herein are intended to describe the general nature and level of work being performed by employees, are not to be construed as an exhaustive list of responsibilities, duties, and skills of those in this job classification. Furthermore, they do not establish a contract for employment and subject to change at the discretion of the employer.

Job Description We are excited that you are considering joining Nova Southeastern University! Nova Southeastern University (NSU) was founded in 1964, and is a not-for-profit, independent university with a reputation for academic excellence and innovation. Nova Southeastern University offers competitive salaries, a comprehensive benefits package including tuition waiver, retirement plan, excellent medical and dental plans and much more. NSU cares about the health and welfare of its students, faculty, staff, and campus visitors and is a tobacco-free university. We appreciate your support in making NSU the preeminent place to live, work, study and grow. Thank you for your interest in a career with Nova Southeastern University. Primary Purpose: Performs preventative maintenance and installs, inspects, operates and repairs heating, ventilating, cooling, refrigeration and kitchen equipment using necessary hand tools and testing equipment. Job Category: Non-Exempt Hiring Range: 30.00 Pay Basis: Hourly Subject to Grant Funding? No Essential Job Functions: 1. Performs preventive maintenance, troubleshoots and repairs heating, ventilating, cooling refrigeration and kitchen equipment to ensure proper workings of these systems NSU wide., 2. Performs journeyman level work on larger HVAC equipment such as chillers, cooling towers and heat exchangers to ensure proper workings of these systems NSU wide., 3. Maintains proper inventory level of equipment and tools in service vehicles to ensure availability., 4. Provides on the job training and guidance to HVAC Tech I to ensure quality standards., 5. Performs all duties safely and in accordance with established departmental guidelines, policy and procedures. Reports any injuries to supervisor and manager immediately., 6. Performs other duties as assigned or required. Specific Requirements: 1. Available on call 24/7 for University emergencies., 2. Participates in the on call rotation. This list is representative of those duties and responsibilities that are required of this position. However, the list is not to be considered as all inclusive. A supervisor may assign other duties to meet mission requirements of the University and cooperation of all personnel is expected to carry out the mission. Job Requirements: Required Knowledge, Skills, & Abilities: 1. Ability to communicate effectively with others. 1. Ability to work cooperatively with colleagues, supervisory staff at all levels and the NSU community., 2. Ability to express ideas effectively and concisely., 3. Ability to work effectively in a service oriented environment and with frequently changing priorities., 4. Ability to follow through and carry out assignments., 5. Problem solving skills and sound judgment., 6. Ability to understand and apply University and Departmental policies and procedures., 7. Knowledge of proper and safe use of tools, lubricating chemicals etc., 8. Knowledgeable in the procedures and safety measures in area(s) of specialty., 9. Knowledgeable and technically skilled in the repair and maintenance of heating, ventilating, cooling/refrigeration and kitchen equipment. Physical Requirements / Working Conditions: 1. Must be able to lift, carry, push or pull a variety of tools, equipment and materials., 2. Must be able to safely lift 85 lbs., 3. Must be able to climb, balance, stoop, kneel and crouch to gain access to pipes, wiring and equipment., 4. Handles a variety of hand and power tools., 5. Near-visual acuity needed to read equipment diagrams and inspect parts., 6. Depth perception, field of vision and color vision needed in fitting and installing parts., 7. Exposed to wet and very hot conditions., 8. Exposed to noise and vibration from operating machinery., 9. Must be able to lift any trade tools, material and equipment., 10. Must be able to reach overhead., 11. May be required to work in confined areas to access equipment. Required Certifications/Licensures: 1. EPA certified. 1. Have and maintain a valid Florida Drivers License with no more than 3 points. Required Education: High School Diploma or Equivalent Major (if required: Required Experience: Three (3) or more years air conditioning experience. Preferred Qualifications: 1. Technical schooling / specialized training., 2. Journeyman's card preferred., 3. Five (5) or more years field experience preferred. Is this a safety sensitive position? Yes Background Screening Required? Yes Pre-Employment Conditions: Sensitivity Disclaimer: Nova Southeastern University is in full compliance with the Americans with Disabilities Act (ADA) and does not discriminate with regard to applicants or employees with disabilities and will make reasonable accommodation when necessary. NSU considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status or any other legally protected status.

Job Description Why Hilton Sandestin Beach? At Hilton Sandestin Beach, we believe that exceptional service begins with an exceptional team. To deliver the best experiences for our guests, we seek out talented individuals who share our passion and vision. Our team members are the driving force behind everything we do, and their dedication is what allows us to create memorable moments for every guest. By joining Hilton Sandestin Beach, you become part of a community of leaders focused on your personal growth and long-term success. What We Offer: • 401(k), • 401(k) matching, • Dental insurance, • Employee discount, • Free daily meal service (lunch or dinner), • Health insurance, • Paid time off, • Vision insurance About the Role: To monitor, maintain, repair, and carry out the preventive maintenance program on the hotel's heating, ventilation, air conditioning, kitchen and laundry equipment. Essential Functions: • Responds to customer calls and complaints to correct temperature conditions in a positive, polite and timely manner., • Monitors public space temperatures, making appropriate adjustments when necessary and start and stop fans as required., • Interacts with the Operating Engineer and assists in start-up, shut down, and operation of all HVAC equipment., • Visually inspects gauges, dials, and mechanical equipment. Makes basic mathematical calculations. Moves and climbs on all types of uneven surfaces., • Works with refrigerants, oils, solvents and chemicals., • Performs scheduled and non-scheduled maintenance on all heating, ventilation, air conditioning and related equipment. Identify and troubleshoot problems, make repairs as follows: replace mechanical seals, re-pack pumps and valves, replace bearings and belts and check for proper alignment, repair fan coil units, make minor sheet metal repairs, braze and solder, calibrate controls, work on pressure vessels, replace piping and fittings, and maintain appropriate records of preventive maintenance and repairs. Supportive Functions: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, at the discretion of the manager based on the particular requirements of the hotel. • Assists with requests to shut off chilled water, potable water, and gas supplies., • Ability to operate, understand, and respond to a Building Automation System (BAS) to control facility systems., • Assists in the monitoring and maintenance of stand pipe, sprinkler, and interior fire alarm systems., • Change filters on HVAC and fan coil units., • Due to the cyclical nature of our business, other duties and special projects may be assigned, such as serving on the hotel fire brigade. Job Knowledge, Skills, and Abilities: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. • Knowledge of HVAC systems including repair and maintenance as well as basic electric and plumbing skills., • Knowledge of OSHA standards for chemical use., • Knowledge of Building Automation System (BAS) systems and ability to operate them effetely., • Skill in the use of hand and power tools (drills, hoisting equipment, reciprocating saw, and pressure washing equipment); dial indicators and testing equipment for air, water balancing, and control calibration., • Basic mathematical skill in the use of a calculator to prepare moderately complex mathematical calculations., • Basic mechanical aptitude for operation and repair of hotel equipment., • Basic English language communication skills in order to communicate with customers and co-workers, fully understand job assignments, and follow manufacturer's instructions., • Ability to push/pull, grasp, lift and/or carry supplies or equipment weighing up to 100 lbs., occasionally waist high., • Ability to climb stairs and ladders, working at heights up to approximately 30 feet., • Ability to perform tasks while consistently bending, stooping, kneeling or standing while supporting additional weight up to 80 lbs., • Ability to move and work throughout the hotel for the duration of the shift., • Ability to work in unfavorable conditions which can occasionally be hot, noisy and wet., • Ability to grasp and manipulate tools and materials and have excellent finger dexterity., • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information, and offer assistance with guest problems such as plumbing, heating, air conditioning, and other general dissatisfactions. Qualifications: Education: Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience of at least three years that provides the required knowledge, skills and abilities necessary to perform the duties of the position. Experience: At least three years of experience as an H.V.A.C mechanic in a complex facility. Licenses and Certificates: Universal Refrigeration Card. Current CPO certification. More about the Company: Due to the seasonal and business nature of the hospitality industry, employees may be required to work varying schedules and hours to reflect the staffing needs of the hotel. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other tasks be performed when circumstance changes in the hotel (i.e.: emergencies, changes in personnel, workload, rush jobs, or technological developments.) We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Food Service Cook & Food Truck DriverSalary: $18 per hourReports to: Executive ChefBenefits: Benefits package includes Medical, Dental, Vision, 401k Plan, and more.Hours: Up to 40 hours per week; non-exemptLocation: 3361 S. Jenkins Road, Fort Pierce, FL 34981Job PurposeBoys & Girls Clubs of St. Lucie County takes changing the lives of youth to heart. We go above and beyond to ensure that every youth that walks through our doors has a world-class club experience that provides them with the opportunity for a great future!BGCSLC has fostered a Workforce Readiness program that will provide career pathways for our workforce teens the growth to take their futures into their own hands by teaching responsibility and accountability. Food Service is a part of our Workforce Readiness program.The primary function of the Food Service Cook/Food Truck Driver is to prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production procedures. Responsible for appropriate use of facility supplies and equipment to minimize loss and waste.Duties & ResponsibilitiesFood Truck DriverDrive 35 ft. food truck/trailer to various sites/events as scheduledResponsible for hooking up and breaking down food trailerThe duties and responsibilities also include, but are not limited to:Westside Kitchen/Workforce Readiness ProgramPrepare or direct preparation of food served using established production procedures and systemsComply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniquesStore food properly and safely, marking date and itemReport necessary equipment repair and maintenance to immediate supervisorCorrectly prepare all food served following standard recipes planned for the day and or specialized eventPlan food production to coordinate with meal serving hours so that meals are served according to posted schedules and so that excellence, quality, temperature, and appearance of food are preservedApportion food for servingKeep work area neat and clean at all times; clean and maintain equipment used in food preparation; follow general and weekly cleaning checklists as postedConduct nutrition education projects and mentor workforce teens; never leaving them unattendedEnsure security of the kitchen at the end of each workday. Regular in-person attendance, per work schedule, is an essential function of this positionFood TruckPortion and wrap food or prepare for service to customersClean service station, cooking equipment, and food truck kitchen areasPrepare/cook a variety of foods according to customers' orders or supervisor's instructions, follow approved proceduresFollow all HACCP rules and regulationsWash, peel and cut various foods to prepare for cooking or servingStock serving areas and refrigeratorsSet up and breakdown food prep and service stations, keep records of temperatures and amounts of foods usedCover, label and, date all leftover foods for storagePerform other tasks as assigned or requiredOther Duties & ResponsibilitiesActively participate in mandatory Boys & Girls Club trainings and All Staff meetingsOccasionally may be required to work special events promoted by the organization during evenings and/or weekendsCompletes any additional assignments as requested by supervisorQualificationsBackground ScreeningMust submit to and pass Level 2 background screening through the Florida Department of Children & Families.CertificationsSERV Safe Manager Food Safety Certification required; OR must obtain SERV Safe Certification within the first three (3) months of employmentEducation / ExperienceHigh School Diploma or GED equivalent requiredPrevious experience in driving, operating, cleaning, and executing orders on a food truckValid Drivers' License Class E/Clean Driving RecordSkills/KnowledgeFollow policies, procedures, and rules of the organizationEffective communication skillsDetail-orientedAbility to work at a fast pace and stand for long periods of timeAbility to juggle multiple tasks at onceWorking ConditionsOur offices, neighborhood clubhouses and school-based clubs are fast-paced work environments and are strategically located in areas of St. Lucie County where youth need us most. Based on the organization's needs, flexibility to work different schedules and work in different locations in St. Lucie County is required due to changing business demands. General office conditions are the standard work environment (standing, sitting, and walking). Boys & Girls Clubs of St. Lucie is an equal opportunity employer and a smoke, drug, and alcohol-free workplace.Physical Demands:The usual and customary methods of performing the job's functions require the following demands: some lifting, carrying, pushing and/or pulling, stooping/kneeling, reaching with hands and arms, and finger dexterity.This position requires extended talking, listening, sitting, walking, and standing; regularly lifting up to 50 pounds.Daily operation of personal motor vehicles is needed to carry out job duties for this position.OtherNothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time with or without notice

Now Hiring a Kitchen Manager for BENTO in South Florida*.Competitive salary: $50,000-$60,000/per year (+ room for growth and advancement).Learn new skills - fire it up on the wok or roll sushi like a pro.Professional career development.Growth opportunities (65% of our current managers started as t

Job Description About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. Discover You Purpose with us at Discovery Villages at Sarasota Bay Independent Living. As Sous Chef, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As Sous Chef oversees and assists all food production, food presentation, and all back-of-the-house activity. Expected to meet or exceed community food service standards at all times, adhering to budgetary requirements, and help manage kitchen operations in a cost effective manner. Position Highlights: • Status: FULL TIME, • Schedule: Including weekends, • Location: 1408 69th Ave W Bradenton FL 34207, • Rate of Pay: TBD What You’ll Do: • Assists chef with planning, staffing, organizing and coordinating the preparation of all meals in all levels of care., • Helps planning menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield., • Assisted living food requirements as it pertains to state standards., • Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards., • Assists chef with time clock management as it relates to labor actuals. These are completed on a weekly basis to ensure compliance with budget., • Ensures compliance with Resident dietary restrictions as it pertains to community, • Observes/and works side by side with workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed., • Gives instructions to cooking staff in fine points of cooking., • Assists chef with Inventorying food items monthly in the community, • Create custom holiday menus, • Conducts regular Quality Assurance Audits., • Practices all safety and loss prevention procedures., • Perform other duties as assigned., • Associate’s degree in culinary arts program preferred., • Minimum of three years' experience as a Chef/Kitchen Manager in a food service environment., • Successful completion of recognized food safety course., • Competitive wages, • Early access to earned wages before payday!, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer match, • Paid training, • Opportunities for growth and advancement, • Company provided uniforms, • Employee Assistance Program Qualifications: Benefits You’ll Enjoy: Why Join Us: Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: https://info.flclearinghouse.com.

Job Description Sous Chef – Strings Sports Brewery Strings is a sports brewery known for our wings, burgers, and a rotating lineup of scratch-made specials — from Gulf-to-table fish dishes and red beans and rice with sausage, to vegan-optional plates, house-made pasta and much more. We're looking for a Sous Chef to join our kitchen team and help us keep that variety going strong. About the Role Our specials are a huge part of what keeps guests coming back, but they take real time and skill to prep. We're looking for a Sous Chef who can learn our recipes, take ownership of prepping our specials, and help keep our kitchen running smoothly during service. What You'll Do • Learn and execute our recipes for rotating specials (fish dishes, red beans and rice, vegan options, pasta dishes, and more), • Oversee and assist with daily prep to ensure specials are ready for service, • Support the Executive Chef/Kitchen Manager in daily kitchen operations, • Maintain consistency, quality, and presentation across all dishes, • Ensure proper food safety, sanitation, and storage practices, • Help train and guide other kitchen staff as needed, • Manage inventory and communicate prep needs for specials, • Step in to cover various kitchen stations during busy service as needed What We're Looking For • Sous chef or strong line cook experience preferred, • Comfortable learning and executing a wide range of cuisines and techniques (seafood, Southern/Cajun, vegan, Italian, pub fare, and much more!), • Strong knife skills and food prep knowledge, • Ability to work efficiently under pressure during peak hours, • Team player with good communication skills, • Food safety certification a plus (or willingness to obtain one), • Passion for good food and consistency Why Join Us You'll have the chance to put your skills into dishes that our guests genuinely love — not just standard bar fare, but real, crafted specials that keep people talking. If you enjoy variety in the kitchen and want to make an impact on our menu, we'd love to hear from you.

Now Hiring a Kitchen Manager for BENTO in South Florida*.Competitive salary: $50,000-$60,000/per year (+ room for growth and advancement).Learn new skills - fire it up on the wok or roll sushi like a pro.Professional career development.Growth opportunities (65% of our current managers started as t

The Assistant Kitchen Manager is a key leadership role responsible for supporting the Executive Chef and Kitchen Manager in the daily operations of a fast-paced, high-volume kitchen. The ideal candidate thrives in a dynamic waterfront environment and is passionate about delivering outstanding culina

Job Description Our Pizzaiolos are not just pizza makers as we make a Napoletano Pizza, that is a true work of art, and no two pizzas will be the same. We are looking for pizzaiolos that are passionate about food and take pride in their work, that is what the Art of Pizza is all about! Responsibilities and Duties The main functions include, but are not limited to the following: · Assembling pizzas (and other menu items such as wings, salads, sandwiches, etc.) on a line according to recipe · Prepping foods and sauces necessary for a successful shift · Stocking pizza line and other applicable stations · Collaborating and communicating with staff and management throughout entire shift · Checking the quality of food before serving to guests · Ensure kitchen is clean, sanitized, and equipped with the proper tools · Setting up and breaking down pizza line and other kitchen equipment · Notifying a manager anytime kitchen equipment is malfunctioned or product falls below health safety standards Qualifications and Skills · While pizza experience is not required, kitchen experience is; if you have a passion for food and love pizza, we’ll teach you! · Experience / efficiency with wood fired ovens is a huge plus! · You must be a team player and work well with others, especially in high-stress situations \nCompany Description Old World Italy, right in your neighborhood - V PIZZA! V Pizza produces delicious artisan meals from exceptional Italian sources. Cooked in brick ovens that were made in Italy. With ingredients that are used every day in Naples. It’s not just pizza. It’s a passion. Bringing the flavor of old-world Italy to our hometown of Jacksonville, Florida, was always our dream. Since opening in 2014, that dream has come to life at 13 locations across the country and counting. Everything we do at V Pizza is unapologetically authentic. From our ingredients to our kitchens, to our business practices and to our community. In the beginning, we wondered if customers would like Italian food so different from what they’re used to in America. Would they enjoy real bufala mozzarella or burn marks on our crust? But we believed in the taste that Italians perfected for hundreds of years. We figured they might just be on to something. When we set out to choose the first V Pizza location in San Marco, Jacksonville, we knew we needed a space as original as our food. We didn’t want a property that was part of a strip mall or a newer space made to “look old.” That’s why we built the original V Pizza in an old paint store. Our primary goal was to focus on the ovens, ingredients, people, and nothing else. The Palm Valley location was the first we built ourselves from the ground up. No matter where our next locations take us, the V Pizza story continues to grow. We look forward to the year ahead, which brings a total of 13 stores, including the new Durbin location, and more to come in the next 6-12 months! Old World Italy, right in your neighborhood - V PIZZA!\r\nV Pizza produces delicious artisan meals from exceptional Italian sources. Cooked in brick ovens that were made in Italy. With ingredients that are used every day in Naples. It’s not just pizza. It’s a passion. Bringing the flavor of old-world Italy to our hometown of Jacksonville, Florida, was always our dream. Since opening in 2014, that dream has come to life at 13 locations across the country and counting.\r\nEverything we do at V Pizza is unapologetically authentic. From our ingredients to our kitchens, to our business practices and to our community. In the beginning, we wondered if customers would like Italian food so different from what they’re used to in America. Would they enjoy real bufala mozzarella or burn marks on our crust? But we believed in the taste that Italians perfected for hundreds of years. We figured they might just be on to something. When we set out to choose the first V Pizza location in San Marco, Jacksonville, we knew we needed a space as original as our food. We didn’t want a property that was part of a strip mall or a newer space made to “look old.” That’s why we built the original V Pizza in an old paint store. Our primary goal was to focus on the ovens, ingredients, people, and nothing else.\r\nThe Palm Valley location was the first we built ourselves from the ground up. No matter where our next locations take us, the V Pizza story continues to grow. We look forward to the year ahead, which brings a total of 13 stores, including the new Durbin location, and more to come in the next 6-12 months!

Job Description Rustica is a new family-owned restaurant located at Silverleaf in Saint Augustine. Rustica menu philosophy is driven with global flavors done in a new way, creative, organic, and locally sourced. We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Our work environment includes: • Growth opportunities, • On-the-job training, • Safe work environment Rustica is looking for a Full-Time, Part-time prep cook to join our team in Saint Augustine, FL. • Responsibilities:, • Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Labeling and stocking all ingredients on easily accessible shelves., • Washing, chopping and sorting ingredients like fruits, vegetables and meats, • Measuring quantities of seasonings and other cooking ingredients, • Parboiling food, reducing sauces and starting first steps in various dishes, • Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen, • Adhering 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. Requirements: • Must be at least 18 years of age., • Minimum of one (1) year experience in a high-volume restaurant., • Must be able to work flexible hours including nights, weekends, and holidays., • Must be able to follow all food safety procedures including but not limited to the Mandatory Food Safety Program guidelines.

Job Description Summary: The driver is responsible for delivering proper food and supplies to Senior Centers and Nutrition Sites in both Duval and Clay County as directed by the Driver Manager. Qualifications/Requirements: • Must have a valid driver’s license in the State of Florida, • The candidate must successfully complete all pre-hire screenings., • The candidate must also pass level II background screening and re-screen every five years (https://info.flclearinghouse.com/)., • Must be able to lift a minimum of 75 pounds with minimal effort following required safety guidelines. Essential Functions: • Must be a minimum of 21 years of age., • Must have and maintain valid driver’s license in the State of Florida., • Must have a current Motor Vehicle Record with no more than two (2) moving violations and no more than two (2) at fault accidents within the past three (3) years. No DUI’s or DWI’s reported within the last five (5) years., • Must have basic math, reading and writing abilities., • Must be able to follow oral and written instructions, • Must be able to pack, load and deliver food and supplies according to route instructions., • Must be able to maintain the assigned company vehicle and equipment according to standards., • Must be able to follow the Health Standards of the food service industry., • Must be able to prioritize, use effective time management skills and multi-task., • Must be able to follow company, client and traffic policies, rules and regulations., • Must be able to perform other such duties as may be assigned. Working Conditions/Physical Requirements: • General hours of operation are Monday through Friday; 6:00a.m. – 2:30 p.m. however must be able to work a flexible schedule., • Due to circumstances that may arise, overtime maybe required at times. In all cases, overtime must be pre-approved by your supervisor., • Must be able to lift a minimum of 75 pounds with minimal effort following required safety guidelines., • Must be able to tolerate sudden and extreme changes in temperatures., • Must be able to bend or stoop frequently at many intervals during the day., • Must be able to reach short distances into carts to retrieve trays., • Must be able to twist and rotate 180 degrees during each day. Daily Expectations: • Carefully inspect meal counts for assigned senior centers, • Ensure all items are properly packaged and secure on vehicle, • Have appropriate paperwork filled out properly for each site, • Deliver all meals within temperature guidelines, • Meet all time requirements for delivery, • Assist all site directors and volunteers with any needs they may have, • Place all meals in ovens, warmers or refrigerators, • Ensure all sites are adequately stocked with supplies, • Get all paperwork signed, • Assist kitchen staff in getting meals out in a timely manner, • Return all cambros, coolers and cambro pans on a daily basis, • Clean out cambros and wash pans daily, • Prep all items for following day that are available before you leave, • Communicate any concerns that are applicable, such as site concerns or food temperature/quality issues., • Clean vehicle of all trash items before parking Anyone with these skills that are interested in a challenging and highly rewarding work experience where every day provides an opportunity for growth is encouraged to submit a resume. AGING TRUE IS AN AFFIRMATIVE ACTION EMPLOYER AGING TRUE IS AN EQUAL OPPORTUNITY EMPLOYER AGING TRUE IS A DRUG-FREE WORKPLACE Job Type: Full-time Benefits: • 401(k), • Dental insurance, • Health insurance, • Life insurance, • Paid sick time, • Paid time off, • Tuition reimbursement, • Vision insurance License/Certification: • Driver's License (Required) Willingness to travel: • 100% (Required) Work Location: On the road Monday through Friday; 6:00a.m. – 2:30 p.m.

Job TitleReports To: Restaurant General ManagerDepartment: Field OperationsJob Objective: To prepare and cook food products as specified by the Manager in Charge of the Shift while adhering to the specifications and procedures contained in the Cooking Section of the Church's Operating Standards Manual (the "OSM"). Accomplishes tasks in a timely, clean and orderly manner.Essential Job FunctionsPrimary Functions:Sets up the batter table, collects all necessary smallwares, and prepares batter mix.Ensures that call sheets are complete, posted and used.Checks all equipment and immediately reports any malfunctions within the area to the Manager in Charge.Color balances fryers and adds sufficient shortening so that the proper shortening level can be maintained.Filters and cleans all fryers at the designated times while following all guidelines of safety (including use of provided safety equipment).Pans sufficient chicken for operational needs.Prepares and cooks all food product as dictated by the needs of the business and at the direction of the Manager in Charge.Ensures that all food product meets the specifications, procedures and quality standards at stated in the SOM, including strict observance of designated holding times.Secondary Functions:Maintains a clean work area by practicing "clean-as-you-go" practices while following all of the guidelines/procedures of sanitation and safety.Verifies all necessary product and supplies are stocked and available at the batter area.Maintains organization and cleanliness of the cooler.Perform all other tasks as assigned by Manager in Charge of Shift.Physical Demands: (minimum qualifications needed to perform the Essential Job Functions)Lifting Requirements - Medium to Heavy (lifting up to 50 pounds frequently and 75 pounds occasionally).Cook must be able to:Continuously stand and/or walk on hard floors to prepare and cook food, get stock items, and transport items to/from the kitchen, stock room, food prep area and front lines for periods of up to eight (8) hours.Frequently lift and stack 35 to 50 pounds of food and supply items from various heights from and onto shelving, in freezers, coolers, stockroom, etc. Occasionally carry individual stock items weighing up to 75 pounds from the stock rooms, coolers, freezers to other areas of the restaurant.Occasionally lift and carry up to 50 pound trash bags out of trash cans and into the outside dumpster.Frequently push or pull batter table, filter machine, trash cans, brooms, mops, and mop buckets.Occasionally to frequently climb a foot stool or ladder to reach items located on stack shelves, in coolers, freezers, stockrooms, etc.Frequently stoop or squat to reach items on low shelves or on the floor.Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration units, racks, drink dispensers, fryers, batter table and ovens.Continuously handle a variety of shapes and sizes and textures of items which include, but are not limited to: Dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work.Continuously use fingers to bilaterally prepare food, unload boxes, etc.Continuously communicate with and listen to customers, management and other team members to ensure optimal performance.Continuously see to be aware of surroundings and locations of items needed, as well as to perform job duties.1. If you're hungry for a career that's fun, fast-paced and loaded with opportunity, then you've come to the right place. At Church's®, we're not your typical quick service restaurant. We make real comfort food that makes a difference in peoples' lives. And for over 60 years, our restaurant has been a place where hard-working people can get ahead and go on to do amazing things by serving others.2. Church's Chicken is an equal employment opportunity employer and makes hiring and employment decisions without regard to race, color, religion sex, national origin, age, disability, genetic information or any other factor prohibited by applicable law.

Job Description1. DEFINITION: Responsible for preparing all food items in an efficient fashion according to Fudpucker’s high quality standards. Portions and prepares food items prior to cooking. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen work area. 1. MINIMUM QUALIFICATIONS: · High school graduate or equivalent desired. · Prior food preparation experience desired. · Must be able to communicate and understand the primary language(s) of the work location. · Must be able to work flexible hours; Monday through Sunday. 1. ESSENTIONAL FUNCTIONS OF THE POSITION:, 2. Insures that all food items are prepared and presented in accordance with Fudpucker’s recipes, portions, and quality standards., 3. Works harmoniously with all restaurant personnel to insure quick, responsive service to customers including special requests and complaints., 4. Attends to the work station as assigned and prepares, inspects, and portions the items as per specifications., 5. Checks the quality and freshness of food products. Takes measures to avoid food spoilage and control waste., 6. Thoroughly cleans and sanitizes supplies, equipment, assigned work station and surrounding areas prior to the end of each shift., 7. Complies with all Fudpucker’s policies and procedures as per the Employee Handbook., 8. May assist others and perform other appropriate duties and routines as requested by the Kitchen Manager or other management personnel., 9. PHYSICAL REQUIREMENTS OF POSITION:, 10. Must be able communicate clearly and listen attentively to supervisors, employees, and guest instructions., 11. Must be able to stand and exert well paced mobility for long periods of time., 12. Must have the ability to lift pots, pans, etc up to 30 pounds in weight., 13. Must be able to follow directions., 14. Must possess dexterity for using small tools and equipment.

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.Operations & Compliance· Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 5 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description "Consistently Create Encore Experiences that Enrich Lives One Person at a Time" Position OverviewEustis - 40902This position is classified as non-exempt and reports to the Assistant Manager, Assistant General Manager, and General Manager. Cashiers are the first point of contact for our guests and are directly responsible for delivering a great experience. You will take and enter orders, handle payments, keep the dining room and other guest areas clean, and provide excellent service to our guests by following standard operating procedures with a sense of urgency. Essential Job FunctionsThe information provided below encompasses the functions and values associated with this position. Duties and ResponsibilitiesThe individual in this position is expected to engage in the following work-related activities:Complete all training requirements including:Zaxby's UniversityHands-on stations trainingAny additional training required by ZaxBaxProvide friendly, enthusiastic service for all guestsPromptly greet guests as they enter and thank them as they leaveMaintain awareness of current promotionsExplain menu items, answer questions, and suggest additional itemsEnthusiastically represent the Zaxby's brandAccurately complete orders and guest transactionsEnter guest orders accurately into both indoor and outdoor point of sale systemsAccept payments, operate cash registers, and expedite all digital ordersHandle cash payments, count and verify tills, and record totals appropriatelyMaintain a clean, safe, welcoming environmentClean and maintain guest areas including dining room, counters, bathrooms, and building exteriorMaintain equipment and inform management of maintenance needsStock paper goods, condiments, utensils, and beveragesKeep work areas clean and organizedPrepare menu items according to company standards and in a safe and sanitary mannerPrepare beverages, sauces, produce, and other itemsEnsure food and beverages are handled according to safety regulations and guidelinesAccurately complete, package, and present guest ordersAssist with kitchen and back of house tasks as assignedOther responsibilitiesComplete all tasks with a sense of urgency, in a timely mannerWork safely and follow all safety guidelines and proceduresOther duties as assigned The following capabilities are required to perform the essential functions of this position. Reasonable accommodations that do not create an undue hardship on the company will be considered.Sit, stand, and walk continuouslyOccasionally stoop, bend, crouch,or climb,including the use of laddersFrequently lift, push, pull, and carry up to 50 pounds, including lifting over headContinuous use of hands and wrists for grasping and fine manipulationCommunicate proficiently through speech, reading, and writingMaintain effective audio-visual perception and judgement to observe and respond to the environmentWork in an environment that features hot and cold temperature variations and exposure to food allergensOperate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment Acknowledgement of ExpectationsI acknowledge receipt of this document and agree to adhere to the requirements provided. I additionally acknowledge that changes to the scope of my position may occur with or without notice. I agree that I can perform the job functions set forth herein with or without reasonable accommodation. I further understand that this job description does not constitute an employment contract with ZaxBax.40902 - ZaxBax Suncoast LLC - 15822 U.S. 441, Eustis, FL, USA

Job Description With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation · Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality. · Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner. · Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance · Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. · Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. · Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support · Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. · Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. · Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance · Ensure compliance with food safety standards, local health codes, and sanitation regulations. · Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. · Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. · May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. · Ensure store safety and cleanliness, addressing any maintenance needs promptly. · Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. · Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements · Ability to communicate verbally and work cooperatively with associates and customers. · Ability to remain standing for up to 4 hours at a time. · Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. · The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. · Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. · Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. · Ability to lift and/or move merchandise weighing up to 50 lbs. · Ability to ascend/descend ladders to retrieve and/or move merchandise. · Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. · Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. · Regular and predictable attendance with the flexibility to adjust class assignments based on demand. · Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience · Must be 21 years of age or older at the time of employment. · A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. · 1-2 years of kitchen operations experience. · Valid Food Manager Certification. · Excellent communication, problem-solving, and decision-making abilities. · Passion for community engagement and providing exceptional customer experiences. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: A culinary leader within the hotel and F&B operations, the Chef de Cuisine's prime responsibility is managing and leading the daily culinary operations for a brand-new, high profile three-meal restaurant and banquet operations. This will be overseeing kitchen staff while simultaneously fostering relationships with guests, fellow associates, and suppliers. They will seamlessly work with the hotel team to create and deliver the ultimate guest and staff experience. The Chef de Cuisine will develop, manage, and lead a well-defined high-profile restaurant and banquet food program. They will set the culinary standards in conjunction with the F&B Director and Hotel General Manager. They must have a complete understanding of the importance of organization, time management, cleanliness, and punctuality regarding paperwork, meetings, deadlines, and F&B operations. This position is a hands-on leadership role as an essential member of a hotel opening team with a brand-new high-profile restaurant and culinary concept, kitchen, and banquet operation. PREREQUISITES Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. • Minimum of three years in culinary kitchen management or supervisory experience managing shifts or stations with at least 2 full-time employees., • Must possess prior restaurant kitchen/culinary technical ability., • High School diploma or equivalent., • ServSafe Certification required., • Florida HACCP certification preferred. SUMMARY OF ESSENTIAL JOB FUNCTIONS • Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating., • Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted., • Must be able to stand for eight hours, bend, stretch, reach., • Must be able to communicate with other associates and/or guests. Requirements: REQUIRED KNOWLEDGE, SKILLS AND ABILITIES Knowledge: • Control of food costs, loss and usage guidelines, • Pars for shift usage, freezer pull, and line set up., • Proper food temperatures: hot above 140 F and cold 41 F., • Inventory, ordering and receiving and storing products., • Area shopping, dining, entertainment and travel directions to assist guest inquiries., • Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events., • All kitchen disciplines including cooking techniques, and product knowledge. Skills: • Follow recipes for preparations, cooking serving, and storing., • Maintain organization of supplies, storage rooms, refrigerators and freezers., • Knife skills and other food preparation skills. Abilities: • Perform job functions with attention to detail, speed, and accuracy., • Prioritize, organize, and follow up., • Be a clear thinker, remaining calm and resolving problems using good judgment., • Follow directions thoroughly., • Understand guest's service needs., • Work cohesively with co-workers as part of a team., • Work with minimal supervision, • Maintain confidentiality of guest information and resort information., • Ascertain departmental training needs and provide such training., • Direct performance of staff and follow-up with corrections when needed SPECIFIC RESPONSIBILITIES • Ensure exceptional quality of all ingredients, preparation, and the plating of food items., • Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue-generation solutions to maximize profit., • Keep up to date with the latest food styles and trends; present concepts and recipes that reflect these trends., • Control par levels of mise en place., • Develop creative and innovative menus for our restaurant and catering operations. Create recipes, photos, and plating guides for all menu items., • Work closely with the kitchen manager on costing, production, and control for proper recipe execution and waste management., • Coordinates the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests., • Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, leading the staff, and managing all food-related functions or banquets., • Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards., • Maintains complete knowledge of proper equipment use and maintenance, only using equipment as intended., • Participate in local and national media and PR culinary events while fulfilling the role of an ambassador for the restaurant and the hotel., • Conducts daily line checks, food reviews, and recipes of the day; ensures clear feedback to the entire kitchen team, food service staff, and management., • Schedule and monitor daily line-up meetings., • Anticipate the needs of guests and associates. Respond promptly and acknowledge all guests, however busy and at whatever time of day., • Always maintain positive guest and associate relations., • Resolves guest and associate complaints, ensuring guest satisfaction., • Monitors and maintains cleanliness, sanitation, and organization of assigned work areas., • Responsible for the daily operation and production for their outlet; ensures entire outlet operates under HACCP/Serve Safe Guidelines., • Order products need for outlet operations following purchasing procedures., • Conduct outlet-specific training to culinary staff., • Addresses and corrects all culinary issues promptly and fairly., • Completes and submits necessary paperwork, attends meetings and training opportunities., • Prepare weekly schedule according to forecast., • Coordinate the opening and closing procedures for the kitchen., • Other duties as assigned. WORKING CONDITIONS/SPECIAL REQUIREMENTS • This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work., • Standing, walking for long periods of time while maintaining a friendly professional image., • May be required to work any day/shift, including weekends., • Spending long periods of time around appliances such as stoves, ovens, etc., which produce a hot working environment., • May be required to remain in a stationary position for extended periods of time. POSITIONS FOR POSSIBLE ADVANCEMENT • F&B Director Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.

Job Description Prepare ingredients and assemble packaged food in a restaurant kitchen supporting high-volume batch production. Reporting to the Operations Manager and Food Service Supervisor, the Food Preparer will follow recipes, maintain food safety and sanitation standards, and help ensure consistent, timely, high-quality orders. Responsibilities • Prepare ingredients for restaurant kitchen production., • Portion food accurately according to established standards., • Follow recipes and maintain recipe compliance., • Operate kitchen equipment safely and effectively., • Assemble packaged food and customer orders accurately., • Maintain kitchen sanitation and proper food storage procedures., • Inspect food quality and monitor inventory levels., • Reduce waste through effective preparation and resource use. Required Qualifications • Food preparation experience and knowledge., • Knife skills., • Understanding of food safety and sanitation procedures., • Ability to maintain portion control and follow recipes., • Kitchen equipment operation skills., • Strong time management and teamwork skills. Preferred Qualifications • 1+ years of experience in food preparation.

Overview: Vi is recognized as a Great Place to Work and one of Glassdoor's 100 Best Companies to work for. Learn from the best and accelerate your career with Vi. What We Offer: • Competitive pay, • Exceptional benefits, • Generous Paid Time Off - start accruing on day one, • 401k with company match, • Paid maternity and paternity benefits, • Award-winning training and development, • Tuition Reimbursement, • Luxury work environment, • Meaningful and rewarding work Vi at Lakeside Village is located at 2792 Donnelly Drive, Lantana FL 33462 Responsibilities: Executive Chef A rare and enviable opportunity exists for a highly accomplished professional to direct all aspects of the daily kitchen food production and support special functions and outside catering events. The selected candidate is part of the community's management team and will have significant responsibility for ensuring a high-quality food product and welcoming atmosphere and presentation experience for Residents and guests. Qualifications: Qualified applicants are required to possess a minimum 10 years of progressive experience in quality Food & Beverage operations management in a high-end restaurant, club, hotel, or senior living company with working knowledge of budgets, reporting, training and staff management skills. Previous oversight of multiple Food & Beverage venues is preferred. Prior experience using a Point of Sale (POS) system is preferred. High school diploma or GED equivalent is required. Culinary Arts Degree is preferred. Current state health and sanitation certification is required. Certified Dietary Manager (CDM) designation is a plus. Ability to become CDM and Certified Executive Chef (CEC) is preferred. Must possess a valid and current driver's license, where applicable. Current CPR and First Aid certifications are required or must be willing and able to become CPR and First Aid certified. Additional requirements include: *Ability to supervise, hire, train and motivate staff *Knowledge of basic nutrition and healthy cooking techniques *A strong systems orientation with Microsoft office skills and experience with a Point of Sale (POS) system *Effective communication and team-building skills *High school diploma or GED required, Culinary arts degree preferred *Current state health and sanitation certification *Certified Dietary Manager (CDM) and Certified Executive Chef (CEC) is a plus or ability to become is preferred *Valid driver's license where applicable. The application window is anticipated to close within 30 days of the date of the posting. This position requires compliance with Florida’s Care Provider Background Screening process. Please see the Clearinghouse screening information here: _. Pay Range: USD $91,545.19 - USD $119,016.20 /Yr.

A Healthier Future Starts With You!Every great shift runs on strong leadership. As a Sweetgreen Shift Leader, you help guide the team, support daily restaurant operations, and bring our mission to life — building healthier communities by connecting people to real food.You lead with confidence, energy, and accountability — helping team members succeed, delivering first-in-class hospitality, and keeping the operation running smoothly during every shift.Join our movement to rewrite the future of fast food and grow your own future too! Top performing Shift Leaders have a clear path to General Manager within 2 years.What You'll Actually DoLead shifts with a hospitality-first mindset, ensuring every guest feels welcomed, cared for, and heardKeep service running smoothly by managing pace, priorities, and execution across the floorJump in on any station as needed, modeling strong performance and teamwork in real timeCoach and support team members to elevate service, food quality, and operational standardsUphold food safety, accuracy, cleanliness, and organization throughout every shiftCommunicate clearly, solve problems quickly, and stay calm under pressure during high-volume momentsThe Role is a Great Fit If YouHave leadership or supervisory experience in restaurants, retail, or hospitalityCare deeply about hospitality, food quality, and operational excellenceEnjoy motivating others and building a positive team cultureStay organized, level-headed, and solutions-focused under pressureWant to grow into restaurant management and long-term leadership rolesTake pride in being accountable, dependable, and detail-orientedThe PerksTips (subject to location and role)Competitive wagesThis role is a key step toward Shift leader and Manager opportunitiesMedical, dental, and vision options for part-time and full-time team membersPaid vacation, wellness time, and parental leaveFree meal every shift401(k)Team Member Merch Shop - earn and buy custom Sweetgreen gear (Depending on eligibility)Minimum RequirementsMeet all physical requirements for all roles within the Shift Leader career path, including the Kitchen Lead and Team Member roles1+ year of experience in a Shift Leader or Supervisor roleExperience in fast-paced environments - restaurant, retail, or hospitalityAbility to coordinate multiple tasks while maintaining operational standardsAbility to speak, read, write, and understand the primary language(s) of the work locationMust be able to work at least 30 hours per weekMust be 18 years of age or olderMust be authorized to work in the United StatesWho We AreSweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together.Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local lawCalifornia residents: Review our applicant privacy notice HERE.Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE.To request an accommodation as permitted by law, click here.

Be A Part Of Our SuccessPerkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!Position DescriptionAs a Kitchen Leader, you will be responsible for maintaining direction of kitchen staff members to ensure daily goals and tasks are being met. In addition, you will perform all duties to maximize guest satisfaction and quality work environment.Responsibilities:Works cooperatively with Kitchen Manager to ensure that all budget expenses are within limits; identifies and communicates ways to improve and streamline operation.Keeps General Manager/Kitchen Manager informed of problems and/or issues and proposes alternative solutions for consideration.Maintains a clean and safe facility.Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.Communicates clearly and concisely both verbally and in writing.Ensures clear communication with vendors providing restaurant equipment and supplies.Completes walk-through and temperature checks in the kitchen.Assists in ordering food, produce, liquor and restaurant supplies.Assists in receiving deliveries and checks paperwork to ensure receipt of items; provides direction to staff for stocking items.Performs and is able to assist in all functions for kitchen operations.Qualifications:Basic skills such as sanitation, safety, and customer service taught through in-house trainingMust be able to communicate clearlyPhysical Requirements / Environment / Work Conditions:Must have high level of mobility/flexibilityMust be able to work irregular hours under heavy stress/pressure during peak timesMust be able to coordinate multiple tasks simultaneouslyMust possess a high level of coordinationMust lift and carry up to 50 pounds for distances up to 30 feetMust be able to fit through an opening 30" wideRequires frequent reaching, bending, pushing and pullingExposure to heat, steam, smoke, cold and odorsRequires continual standing and walkingDisclaimer: This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace.The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand.Somos un empleador con igualdad de oportunidades y todos los candidatos calificados recibirán consideración por el empleo sin distinción de raza, color, religión, sexo, origen nacional, estado de discapacidad, estado de veterano protegido o cualquier otra característica protegida por la ley.