Kitchen manager jobs in Atlanta, GeorgiaCreate job alerts

Job DescriptionWe're a private foodservice company located on Campus at GA Tech in Midtown Atlanta that provides from-scratch meals cooked in-house at private student residences on campus. Position to start ASAP Full time 40/hrs week Monday to Thursday 9am - 6:45pm and Friday Lunch 9am-1:30pm No weekends, early mornings or late nights. Additional catering overtime hours available by request when available. Responsibilities include: Executing meals for Lunch & Dinner buffet service. Manage & delegate workload with kitchen staff Coordinate with Campus Manager on general operations & needs. Welcome students to meal services. Maintaining a tight, well organized & professional kitchen Qualifications: Because our work involves dealing directly with our clients, the candidate must be customer focussed, outgoing, well presented & be able to communicate clearly and effectively. Candidate must have experience in a hands-on Chef position. Culinary creativity to have input on menu development & execution, especially for dietary needs. Servsafe certified. Ability to lift and carry 50 pounds. $24/hr + based on experience. Free meals each shift. IRA Matching

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description The Senior Sous Chef is a partner to the Culinary Director (Executive Chef), responsible for the flawless orchestration of all daily culinary operations and food preparation across all a la carte dining venues. This role acts as the eyes in the kitchen, ensuring quality, consistency, and efficiency in every dish while managing and leading the BOH team. Responsibilities: • Oversee all food preparation and cooking activities for all a la carte service periods (lunch, dinner, casual dining), ensuring adherence to the Culinary Director’s recipes and quality standards., • Manage the BOH staff assigned to a la carte stations, including Sous Chefs, line cooks, and prep cooks, ensuring proper scheduling, training, and performance management., • Ensure all kitchen areas, especially the a la carte line, are meticulously clean and sanitized throughout the day, following all health and safety regulations., • Direct and coordinate all a la carte food production during service periods, maintaining a smooth, efficient, and timely flow of orders., • Assist the Culinary Director in menu development specific to a la carte offerings, inventory management, and cost control initiatives., • Conduct daily line checks for a la carte service and ensure proper food storage, rotation, and labeling to minimize waste., • Retrieve packages from the receiving area and properly storing items and discarding unnecessary packaging. Requirements Required Skills/Abilities: • Proven ability to lead, mentor, and motivate a large and diverse culinary team., • Exceptional organizational skills and attention to detail, ensuring flawless execution of complex operations., • Expert culinary knowledge and proficiency in various cooking techniques and kitchen equipment., • Thorough understanding of sanitation and food safety regulations., • Understands importance of discretion and able to maintain confidentiality., • 5+ years of progressive culinary experience, with at least 2 years in a Sous Chef or equivalent leadership role, preferably within a high-volume a la carte or fine dining environment., • Culinary degree or equivalent professional certification is highly preferred., • 1+ years of administration experience is required., • Medical, Dental, Vision, and Life Insurance, • Short-term and long-term disability insurance, • Paid Time Off (PTO), • Verizon Phone Bill Discounts, • 401K + employer match (up to 6%), • Culture with Monthly Awards and Recognition, • Free lunch daily, • FSA for health and dependent care, • Employee Golf Days, • Hertz Rental Car Discounts, • Employee Scholarship Opportunity, • Employee Assistance Program

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Control Inventory, • Assist in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request items, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise kitchen personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production/leftovers, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommend equipment purchases, • 2+ years High Volume Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Must work a Minimum 6-days 70-hours per week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to work for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to cook from scratch, • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Competitive Pay based on skill, experience and position., • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description General Manager – High-Volume Growth Concept | $75K+ DOE Full-Time | Atlanta – Midtown, GA Lead a high-energy, high-volume scratch-kitchen restaurant for a rapidly growing, family-focused hospitality group. We’re seeking a seasoned General Manager who brings positivity, strong leadership, and a passion for developing people. You’ll oversee daily operations, team culture, guest experience, and performance in a thriving environment. What You Need: • 3+ years high-volume management, • Strong operations & people leadership, • $75K+ DOE, • Quarterly bonus eligibility

Job Description Want to earn a $1,500 sign-on bonus? Jackmont Hospitality is hiring Restaurant Managers. If you are looking to grow your career and this sounds good, we need to hear from YOU! What are you waiting for... apply today!! Responsible for managing all aspects of a specific department(s) within the restaurant including the selection, development and performance management of restaurant Team Members, optimizing profits and increasing sales Key Responsibilities & Accountabilities  Manage all areas of operations for a specific department including marketing and human resources, while ensuring the Company’s standards of quality, service and operations are maintained.  Manage operations during scheduled shifts that include daily decision-making, staff support, scheduling, planning while upholding standards, product quality and cleanliness.  Frequently interact with Guests and follow up on any issues or complaints they may have  Maintain an accurate and up-to-date manpower plan of Department staffing needs.  Prepares schedules and ensures that their department is staffed for all shifts.  Use the Great People Selection process to interview hourly Team Members, ensuring Team Members hired meet Company standards.  Staff, train and develop their department’s hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.  Identify operational opportunities to build sales and control costs; develop and implement plans to address opportunities (i.e., R&M, marketing).  Perform liquor, wine, and beer check in to ensure proper invoicing.  Ensure proper security procedures are in place to protect Team Members, Guests and Company assets, including security of beer walk-in, liquor room, store room, freezer and office.  Prepare end of shift reports.  Directly supervise Team Members.  When acting as Manager on duty, oversee all of the restaurant’s operations  Ensure great food is served to every Guest.  Manages inventory efficiently, accurately, and in a cost-effective manner.  Fosters open communication with kitchen and FOH staff Company DescriptionVisit our website at or Text ARP to 85000 to apply!Visit our website at or Text ARP to 85000 to apply!

Job DescriptionSummary of Position: Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show our guests a good time and a great meal, they will want to return again and again. Duties & Responsibilities:  Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.  Inform guests of specials and menu changes.  Make recommendations you genuinely feel your guests will enjoy.  Answer questions about our food, beverages and other restaurant functions and services.  Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.  Deliver food and beverages from kitchen and bar to guests in a timely matter.  Perform side work at the start and end of each shift as required by service station assignment.  Maintain clean service areas.  Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.  Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).  Be ready and willing to assist fellow servers as situations arise.  Be ready and willing to assist bus person with clearing and resetting tables.  Thank guests for their visit and invite them to return.  Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications:  Be able to communicate and understand the predominant language(s) of our guests.  Must have a basic knowledge of dining room and service procedures and functions.  Possess basic math skills and have the ability to handle money and operate a point-of-sale system.  Be able to work in a standing position for long periods of time (up to 5 hours).  Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.

Job Description Buckhead, GA Location Pay = $5/hr + tips (Weekly average is $16-$18/hr after tip out) Pay during training shifts is different Responsibilities: • Clear plates and reset tables promptly to maintain a clean dining environment., • Maintain cleanliness and organization of dining areas, including sweeping, wiping tables, and resetting as needed., • Perform regular restroom checks to ensure cleanliness and restock supplies as needed., • Lay out mats in designated areas when preparing for the shift., • Deliver food accurately and efficiently from the kitchen to guests, ensuring proper presentation and meeting dietary or allergy requests., • Refill water glasses and assist servers with beverage service as needed., • Support servers by pre-bussing and keeping the dining area stocked with necessary items (e.g., napkins, utensils)., • Polish glassware to ensure all items meet cleanliness and presentation standards., • Ensure proper disposal of waste and maintain cleanliness of bussing stations., • Assist in preparing and organizing service areas to ensure readiness for peak dining times., • Greet guests warmly, offering assistance or directions when necessary., • Follow all health and safety protocols, including proper handling of food and beverages., • Previous experience in a high-volume restaurant or hospitality setting is preferred but not required., • Strong attention to detail and ability to maintain cleanliness and organization., • Positive attitude and ability to work effectively as part of a team., • Ability to thrive in a fast-paced environment and manage multiple tasks simultaneously., • Excellent communication skills, including interacting professionally with guests and team members., • Ability to lift up to 50 pounds and remain on your feet/walking for extended periods.

Job Description Pay Rate:Starts at $16 per hour depending on experience Reports to: Banquet Manager/ Director of Catering About the Role This position coordinates food and beverage experience for members and event attendees. This includes presentation of the dining space, timing of the courses served, maintaining a friendly and professional demeanor and the presentation of a spotless image. It requires a positive attitude at all times, a willingness to help others and above all else, a desire to satisfy our members and their guests. A professional appearance of clean and pressed uniform, excellent hygiene and good grooming is a must for this position. Responsibilities: • Adheres to established rules and regulations of Druid Hills Golf Club while working scheduled shifts., • Performs related banquet set-up tasks., • Provides immediate attention to all guests upon seating them., • Takes beverage orders and serves food in specified station., • Pours and refills wine, coffee, water and other beverages served with and after the meal., • Empties and clears soiled dishes as needed., • Cleans all assigned work areas in Kitchen and banquet areas., • Advises supervisor of any member or guest complaints as soon as they occur., • Assists in closing functions by performing various tasks such as removing linen, busing glasses, dishes, silverware, etc., and re-setting the room for next function. (Include moving of furniture, chairs and tables.), • Attends staff meetings including pre-service (line-up) sessions., • Assures that all state and local laws and Club policies and procedures for the service of alcoholic beverages are consistently followed., • Thanks members and guests; invites them to return., • Consistently follows all sanitation-related requirements, including those related to personal hygiene., • Maintains highest level of service for banquet functions., • Maintains highest level of cleanliness and good repair of all dining rooms, service workstations, dining utensils, equipment and glassware including common and storage areas., • Follows all guidelines in the Clubhouse Service Procedure Handbook. Including instructions on table setting, order taking and sequence of service., • Practice “Teamwork.”, • Maintains positive attitude with all staff and members. Greets all members by name when possible. Maintains eye contact and use proper vocabulary when speaking with members. Avoids all negative comments., • Anticipation and compliance of the member’s needs by providing them with immediate attention. Displays a sense of urgency with all tasks., • Knowledge of all order on arrival menu items, preparation methods, ingredients, garnish and wine list., • Knowledge of role during emergency situations. Aware of fire and life safety procedures., • Ability to execute all service types successfully, i.e.; Russian, French, American Banquet, etc., • Ability to stand for long periods of time, bending, reaching, and the ability to carry trays of food weighing 25-50 pounds at times is required., • Must have a positive attitude at all times, a willingness to help others and above all else, and a desire to satisfy our members and their guests., • A professional appearance of clean and pressed uniform, excellent hygiene and good grooming is a must for this position., • Prior banquet experience is preferred., • The ability to read, write and execute basic math skills are necessary., • Medical, Dental, Vision, and Life Insurance, • Short-term and long-term disability insurance, • Paid Time Off (PTO), • Verizon Phone Bill Discounts, • 401K + employer match (up to 6%), • Culture with Monthly Awards and Recognition, • Free lunch daily, • FSA for health and dependent care, • Employee Golf Days, • Hertz Rental Car Discounts, • Employee Scholarship Opportunity, • Employee Assistance Program

Job DescriptionPOSITION DESCRIPTION Job Title: Server Supervisor: Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2025OVERALL JOB PURPOSE Uphold our values of People, Passion, and Excellence through outstanding meal service to our residents and guests. Provide excellent service to residents, guests, and coworkers in a courteous and friendly manner while following company’s procedures. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • Maintains food handlers permit as necessary to fulfill state regulations, • Have a general knowledge of sanitation and safe food handling practices, • Ability to patiently present meal alternatives to residents and guests, • Must meet state age-related requirements or other state related requirements (as applicable for position), • Demonstrated ability to communicate effectively and positively in English, both verbally and in writing, with residents and staff, • Ability to work in a team setting and be a positive team player, • Maintain a positive, respectful, and professional approach with coworkers and residents, • Ability to keep all business and operations information confidential, • Possess excellent customer service and organizational skills, • Ability to work with little supervision and maintain a high level of performance, • Ability to work under time constraints and meet department deadlines while following all policies, procedures, and standards, • Satisfactorily pass company’s and state regulated criminal record clearance, health screening and TB clearance (if applicable) ESSENTIAL JOB DUTIES AND RESPONSIBILITIES • Greets residents (and visitors if applicable) at table before taking orders or serving, • Politely and efficiently take meal orders and deliver them to kitchen using POS Tablets or in certain situations using paper tickets., • Serves beverages, cereals, soups, salads, meals, and desserts, • Responds to additional patron requirements by inquiring of needs; observing dining process. Reports issues to management immediately if not resolved, • Delivers meal trays to resident apartments as necessary, • Busses and cleans dining room tables and chairs, • Vacuums dining room after meals, • Sets tables for next meal, • Completes side duties, such as adding sugar and creamer packets, cleaning beverage center, etc., • Performs other duties as assigned by Assistant Manager or Dining Room Coordinator OTHER JOB DUTIES AND RESPONSIBILITIES • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others, • Meet the assigned work requirements of the job, regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the Community in the Community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to company policies, procedures, and standards, • Promote resident advocacy and demonstrate excellent customer service at all times, • Attend education and training classes as necessary to fulfill state regulations applicable to the position, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed) PHYSICAL REQUIREMENTS Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand X Walk X Sit X Pushing, pulling and/or reaching X Grasping and fine manipulation X Climb or balance X Stoop, kneel, crouch, or crawl X Talk or hear X Taste or smell X Lifts Weight or Exerts Force 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Up to 10 pounds X Up to 25 pounds X Up to 50 pounds X Up to 100 pounds X More than 100 pounds X The Community reserves the right to revise the duties set forth in this job description at its discretion.

Job DescriptionDescription: HEARTH PIZZA TAVERN IN SANDY SPRINGS is Looking for Experienced Servers! Hearth Pizza Tavern is a unique dining experience. We offer fresh, oven-fired pizzas along with a wide selection of beers, wines, and spirits. Our food is made fresh in-house, including our homemade dough, cheeses, and toppings. With top-quality food and a welcoming tavern atmosphere, our guests enjoy what we like to call “Hearth-Fired Happiness.” Pay: $2.13 per hour plus tips! Availability: Weekend Availability is a Must! The ideal candidate is someone who is a hard worker, a self-starter, maintains a strong work ethic, and possesses the intangibles we are looking for - helpful, kind, fun to be around, and guest-obsessed. Having a great knowledge of beer, liquor, wine, and cocktails is necessary. A minimum of two years of high-volume serving experience is preferred. We work hard, we’re there for one another, and we take care of our guests. We strive every day to provide a fun and safe atmosphere and deliver a phenomenal dining experience for all who walk through our doors. In the simplest of terms, if you’re looking for a great place to work with a great clientele, a high level of consistency, and the support of your peers and management, this is the opportunity for you. Job Responsibilities (include but are not limited to): • Set dining area for service; condiments, candles, napkins, service plates, and utensils, per restaurant standards., • Follow sanitation, safety, and the company’s Alcohol Awareness policy., • Keep an eye on patron intoxication levels and respond appropriately, • Following the 10 Steps of Customer Service., • Follow first-time guest procedures., • Greet tables promptly, • Memorize the menu for on-demand recitation and questions about ingredients. Answer questions about menu items, • Gracefully suggest/upsell additional menu items, such as cocktails, specials, and desserts., • Accurately take customer orders and relay them to the kitchen staff. Communicate with kitchen staff to ensure timely delivery of food., • Serve food and drinks to guests in a timely and professional manner., • Check on guests throughout their meal to ensure satisfaction., • Handle cash and credit card transactions accurately. Follow the company's cash handling policies., • Close out all checks at the end of every shift., • Maintain a clean and organized dining area, server stations, and drink stations., • Offer special assistance to patrons with specific needs, such as highchairs for children., • Operate the drink fountain and coffee station. Pick up bar orders from designated areas., • Use the POS system accurately., • Perform side work and side duties as assigned., • Prebus as needed., • Properly open and pour wine at the tableside., • Thank guests for dining with you and invite patrons to return, • Perform daily/weekly/monthly cleaning tasks as needed or directed by the manager., • Adhere to grooming and appearance standards consistently - follow Dress Code., • Promptly address customer service issues and refer to management when necessaryRequirements:

Job DescriptionDescription: Howell's kitchen & bar is Looking for an Experienced Server to Join our Team! We’re an eclectic American tavern serving up modern takes on the classics you know and love in the Underhills Neighborhood of Atlanta. Craftsmanship and service are at the heart of our bar and scratch kitchen - come in for food, drinks, bocce ball, and a spacious patio! The ideal candidate is someone who is a hard worker, a self-starter, maintains a strong work ethic, and possesses the intangibles we are looking for - helpful, kind, fun to be around, and guest-obsessed. Having a great knowledge of beer, liquor, wine, and cocktails is necessary. A minimum of two years of high-volume serving experience is preferred. We work hard, we’re there for one another and we take care of our guests. We strive daily to provide a fun and safe atmosphere and deliver a phenomenal dining experience for all who walk through our doors. In the simplest of terms, if you’re looking for a great place to work with a great clientele, a high level of consistency, and the support of your peers and management, this is the opportunity for you. Looking for Lunch and Dinner Shift Availability Weekends are a Must! Job Responsibilities (include but not limited to): • Set dining area for service; condiments, candles, napkins, service plates and utensils, per restaurant standards., • Follow sanitation, safety, and the company’s Alcohol Awareness policy., • Keep an eye on patron intoxication levels and respond appropriately, • Following the 10 Steps of Customer Service., • Follow first-time guest procedures., • Greet tables promptly, • Memorize the menu for on-demand recitation and questions about ingredients. Answer questions about menu items, • Gracefully suggest/upsell additional menu items, such as cocktails, specials, and desserts., • Accurately take customer orders and relay them to the kitchen staff. Communicate with kitchen staff to ensure timely delivery of food., • Serve food and drinks to guests in a timely and professional manner, • Check on guests throughout their meal to ensure satisfaction. Prebus as needed., • Handle cash and credit card transactions accurately. Follow the company's cash handling policies., • Closeout all checks at the end of every shift, • Maintain a clean and organized dining area, server stations, and drink stations., • Offer special assistance to patrons with specific needs, such as highchairs for children, • Operate the drink fountain and coffee station. Pick up bar orders from designated areas., • Use the POS system accurately, • Perform side work and side duties as assigned, • Prebus, • Properly open and pour wine at the tableside, • Thank guests for dining with you and invite patrons to return, • Perform daily/weekly/monthly cleaning tasks as needed or directed by the manager., • Adhere to grooming and appearance standards consistently - follow the Dress Code., • Promptly address customer service issues and refer to management when necessaryRequirements:

Job DescriptionINMAN PARK LOCATION Server Assistant Job Role Pay = $5/hr + tips (Weekly average is $16-$18/hr after tip out) Pay during training shifts is $7.25/hr, no tip out Responsibilities: • Clear plates and reset tables promptly to maintain a clean dining environment., • Maintain cleanliness and organization of dining areas, including sweeping, wiping tables, and resetting as needed., • Perform regular restroom checks to ensure cleanliness and restock supplies as needed., • Lay out mats in designated areas when preparing for the shift., • Deliver food accurately and efficiently from the kitchen to guests, ensuring proper presentation and meeting dietary or allergy requests., • Refill water glasses and assist servers with beverage service as needed., • Support servers by pre-bussing and keeping the dining area stocked with necessary items (e.g., napkins, utensils)., • Polish glassware to ensure all items meet cleanliness and presentation standards., • Ensure proper disposal of waste and maintain cleanliness of bussing stations., • Assist in preparing and organizing service areas to ensure readiness for peak dining times., • Greet guests warmly, offering assistance or directions when necessary., • Follow all health and safety protocols, including proper handling of food and beverages., • Previous experience in a high-volume restaurant or hospitality setting is preferred but not required., • Strong attention to detail and ability to maintain cleanliness and organization., • Positive attitude and ability to work effectively as part of a team., • Ability to thrive in a fast-paced environment and manage multiple tasks simultaneously., • Excellent communication skills, including interacting professionally with guests and team members., • Ability to lift up to 50 pounds and remain on your feet/walking for extended periods.

Job Description JOB DESCRIPTION Job Title: Server Supervisor: Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2021OVERALL JOB PURPOSE Uphold our values of People, Passion, and Excellence through outstanding meal service to our residents and guests. Provide excellent service to residents, guests, and coworkers in a courteous and friendly manner while following Sunshine Retirement Living’s procedures. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • Maintains food handlers permit as necessary to fulfill state regulations, • Have a general knowledge of sanitation and safe food handling practices, • Ability to patiently present meal alternatives to residents and guests, • Must meet state age-related requirements or other state related requirements (as applicable for position), • Demonstrated ability to communicate effectively and positively in English, both verbally and in writing, with residents and staff, • Ability to work in a team setting and be a positive team player, • Maintain a positive, respectful, and professional approach with coworkers and residents, • Ability to keep all business and operations information confidential, • Possess excellent customer service and organizational skills, • Ability to work with little supervision and maintain a high level of performance, • Ability to work under time constraints and meet department deadlines while following all policies, procedures, and standards, • Greets residents (and visitors if applicable) at table before taking orders or serving, • Politely and efficiently take meal orders and deliver them to kitchen, • Serves beverages, cereals, soups, salads, meals, and desserts, • Responds to additional patron requirements by inquiring of needs; observing dining process. Reports issues to management immediately if not resolved, • Delivers meal trays to resident apartments as necessary, • Busses and cleans dining room tables and chairs, • Vacuums dining room after meals, • Sets tables for next meal, • Completes side duties, such as adding sugar and creamer packets, cleaning beverage center, etc., • Performs other duties as assigned by Assistant Manager or Dining Room CoordinatorOTHER JOB DUTIES AND RESPONSIBILITIES, • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others, • Meet the assigned work requirements of the job, regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the Community in the Community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to company policies, procedures, and standards, • Promote resident advocacy and demonstrate excellent customer service at all times, • Attend education and training classes as necessary to fulfill state regulations applicable to the position, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed) PHYSICAL REQUIREMENTS Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand X Walk X Sit X Pushing, pulling and/or reaching X Grasping and fine manipulation X Climb or balance X Stoop, kneel, crouch, or crawl X Talk or hear X Taste or smell X Lifts Weight or Exerts Force 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Up to 10 pounds X Up to 25 pounds X Up to 50 pounds X Up to 100 pounds X More than 100 pounds X The Community reserves the right to revise the duties set forth in this job description at its discretion.

Job DescriptionDescription: Seven Lamps in Atlanta is looking for Experienced Servers! We feature fresh, local craft foods made with passion. We make almost everything from scratch, offering the highest quality with sizable portions; think “elegant comfort” food. Our menu evolves with daily changes, and our cocktails mirror this fresh take. Come down to our corner, that’s tucked away in the Shops Around Lenox, and be a part of the family. We have a lovely heated and covered patio as well as indoor dining options available. We’d love for you to join our team! The ideal candidate is someone who is a hard worker, a self-starter, maintains a strong work ethic, and possesses the intangibles we are looking for - helpful, kind, fun to be around, and guest-obsessed. Having a great knowledge of beer, liquor, wine, and cocktails is necessary. A minimum of two years of high-volume serving experience is preferred. We work hard, we’re there for one another, and we take care of our guests. We strive every day to provide a fun and safe atmosphere and deliver a phenomenal dining experience for all who walk through our doors. In the simplest of terms, if you’re looking for a great place to work with a great clientele, a high level of consistency, and the support of your peers and management, this is the opportunity for you. Availability: We are looking for lunch and dinner shifts. Weekend availability a must! Pay is $2.13 an hour plus tips Job Responsibilities (include but are not limited to): • Set dining area for service; condiments, candles, napkins, service plates, and utensils, per restaurant standards., • Follow sanitation, safety, and the company’s Alcohol Awareness policy., • Keep an eye on patron intoxication levels and respond appropriately, • Following the 10 Steps of Customer Service., • Follow first-time guest procedures., • Greet tables promptly, • Memorize the menu for on-demand recitation and questions about ingredients. Answer questions about menu items, • Gracefully suggest/upsell additional menu items, such as cocktails, specials, and desserts., • Accurately take customer orders and relay them to the kitchen staff. Communicate with kitchen staff to ensure timely delivery of food., • Serve food and drinks to guests in a timely and professional manner, • Check on guests throughout their meal to ensure satisfaction. Prebus as needed., • Handle cash and credit card transactions accurately. Follow the company's cash handling policies., • Close out all checks at the end of every shift, • Maintain a clean and organized dining area, server stations, and drink stations., • Offer special assistance to patrons with specific needs, such as highchairs for children, • Operate the drink fountain and coffee station. Pick up bar orders from designated areas., • Use the POS system accurately, • Perform side work and side duties as assigned, • Prebus, • Properly open and pour wine at the tableside, • Thank guests for dining with you and invite patrons to return, • Perform daily/weekly/monthly cleaning tasks as needed or directed by the manager., • Adhere to grooming and appearance standards consistently - follow Dress Code., • Promptly address customer service issues and refer to management when necessaryRequirements:

Job DescriptionBenefits: • Employee discounts, • Flexible schedule Job Summary: Our Server team members are our brand ambassadors, ensuring guests experience a fun, relaxed and exceptional dining experience. Servers are expected to be approachable, friendly, hospitable and professional, ensuring JINYAs service standards are properly executed. Servers are responsible for ensuring our guests receive the best dining experience through execution of steps of service. All servers work in unison contributing to the guests dining experience by providing amazing service and full menu knowledge. Primary Responsibilities: Serve guests in a professional and positive manner, including but not limited guest food and beverage orders, delivery of food and beverage and ensuring exceptional dining experience. Utilize JINYAs steps of service, up-selling techniques and proper menu knowledge guiding guests to daily specials, ensure dietary needs and delighting our guests to our unique offering of ramen and tapas Greet guests as they arrive, ensuring proper seating arrangements and reservations check-in or providing a proper wait-list time, if necessary. Engage with guests to ensure a great dining experience Embrace the JINYA culture and participate in collective proper company greeting, such as Irasshai and Arigato Communicate clearly and concisely in a positive and professional manner with guests and team members, both front and back of the house operations. Answer phone calls, take reservations and assign guests to proper tables while maintaining consistent server rotation, when needed Ensure cleanliness of service station, including any area visible to guests upon seating Support team members in front of house operations, such as refilling beverages, organizing table arrangements, table maintenance, polishing pates or glasses, resetting tables or other necessary items as requested or needed Respond to minor guest complaints, and alerting management of any major or critical guests or service concerns Know restaurant information, such as hours of operations, menu, allergies, table numbers, payment options and any relevant information to the operations of the restaurant Promote and executes JINYAs core values of Teamwork, Hospitality, Authenticity, Creativity and Integrity Complete projects and/or tasks as requested or required by manager(s) or supervisor(s) REQUIRED COMPETENCIES: Minimum 2-3 years server experience, preferably in a high-volume atmosphere Outstanding and professional verbal and written skills; with strong ability to multi-task. Positive attitude and ability to work well under pressure Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence Willing to follow instructions and ask questions for clarification, if needed Understand or experience in operating POS system or Host System (OpenTable or similar) Ability to lead by example, inspire and motivate team spirit and effectively present information in one-on-one setting and/or small group situations Must be dependable and reliable. Self-motivated and self-initiated to ensure restaurant is clean and presentable to guests Experience working in a multi-cultural environment Ability and willingness to work flexible hours, including weekends and holidays Able to work in a standing position for long periods of time. Able to safely lift and easily maneuver through restaurant with limited space Required Education: Be able to write and speak English Must have appropriate city, state and federal certifications according to location of restaurant, including alcohol and food handling certificates Work Environment: This job operates in a fun yet professional restaurant environment. This role routinely moves inside and outside of the kitchen and operate tools such trays, glassware, places and other restaurant equipment. Servers will occasionally ascend/descend ladder to reach overhead items, if needed. Servers will frequently communicate with staff, guests and other team members; must be able to exchange accurate and factual information in all cases. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear. The team member is required to frequently stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Team member must be able to distinguish between sweet, savory and other food flavors. Team member will work indoor and outdoor environment, which might be hot, humid and wet. Be able to reach, bend, and frequently lift/move up to 50 pounds. Be able to work in a standing position for long periods of time. Please note: This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice. ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Description JOB DESCRIPTION Summary/Objective: Responsible for creating warm and inviting service experience by receiving payment in the form of cash, checks, and credit cards from customers and/or employees in exchange for goods or services. Essential Functions Primary accountability is to ensure the guest experience is optimal. • Greets guest in a courteous and professional manner, utilizing company standardized greeting and by name when possible., • Counts currency and give accurate change back to customers., • Demonstrates accuracy, integrity and excellent customer service at all times., • Operates cash register, computerized system with full knowledge of proper procedures., • Receives payment from guest and/or employees; makes change as needed; issues receipts., • Verifies customer ID when accepting credit cards., • Verifies all bills larger than $10.00 to ensure they are not counterfeit., • Reconciles cash register tape with cash and receipts on hand at end of shift., • Must have full knowledge of products sold., • Takes and reads guest's vegetable order., • Keeps order together as it progresses through the line., • Maintains consistent portion control., • Full knowledge of all relevant health code regulations., • Demonstrates ability to utilize company abbreviations and lingo pertaining to guest orders., • Maintains line presentation and cleanliness of counters., • Possess full knowledge of Guest SOP and demonstrates execution of procedures., • Age 16, • Proficiency with figures, • Excellent communication skills, • High School Diploma, • Bilingual - Spanish Communication: Ability to articulate thoughts and express ideas effectively using oral, written and visual communication skills as well as listen to gain understanding. Customer Service: Professionalism, Patience and People-first attitude. Always service with a smile! Teamwork: Ability to work with others toward a shared goal, participating actively, sharing responsibility and contributing to the team. Adaptability: Ability to adjust to changes in the work environment. Initiative: Ability to be resourceful, independently assess issues and initiate solutions. Supervisory Responsibility: This position has NO supervisory responsibilities, is supervised by Team Lead on duty and reports to the Store Manager Physical Demands: While performing the duties of this job, the employee is regularly required to talk and hear. Must be able to lift up to 50 pounds, 40 inches high without the aid of another person and up to 75 pounds with assistance. Must be able to stand for extended periods of time while performing work duties. Must be able to bend, stoop, push and pull in the performance of duties. Must be able to use fingers bilaterally and unilaterally (one-handed) to unload boxes and operate equipment related to your job. Must be able to maintain balance and climb three to five feet on a ladder in order to retrieve supplies, store boxes, etc. as required to perform the functions of your job. Work Environment: This job operates in a full-service restaurant kitchen model environment. Role may also serve in outdoor, or event environment as required by project needs. Position Type: Position may be Full Time or Part Time Regular. Evening, Weekend and Holiday work is also required. Travel: No travel required. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Description At Landmark Theatres we are Movies and more! We are focused on enhancing your escape through the diversity of our curated content: Films, Music, Sports, Gaming, Live Events, Streaming, etc. Landmark is known for historic theatres as well as those with neighborhood charm and contemporary locations with all the latest amenities. We offer all the regular movie concession fare you expect, as well as beer, wine and other spirits at many locations. We are also focused on bringing you state-of-the-art presentation and a safe environment for you to experience it. Going out is a social, interactive experience, and each Landmark Theatre is part of your local community. We interact and engage with our guests, but most of all, we listen. Essential Duties & Expectations: Under general supervision of the Management Team, Floor Staff are responsible for providing a sophisticated entertainment experience through unsurpassed customer service. Floor staff will be scheduled to work Box Office, Concession, Usher, or Kitchen as staffing needs require. Qualified candidates must be available to work nights, weekends and Holidays. Essential job duties and responsibilities include, but not limited to: Box office: • Greet and welcome each customer, • Assist with movie/seat selection and answers general questions, • Provide friendly and efficient service including answering questions and resolving customer concerns, • Use point of sale system to accurately process transactions and payments, • Answer incoming phone calls and provide general theatre information, • Responsible for accuracy of cash drawer, passes, vouchers, refunds/exchanges, and inventory, • Checks and updates marquee and displays, • Knowledgeable of amenities associated with each film, • Greet and welcome each customer, • Upselling and suggestive selling concession items with each transaction, • Use point of sale system to accurately process transactions and payments, • Operating and maintaining all concession and kitchen equipment, • Perform daily opening and closing duties in assigned areas, • Receiving and putting away deliveries (stock), • Complies with city, state and federal food safety and alcohol service laws where applicable, • Knowledgeable of concession products and offerings, • Knowledgeable of amenities associated with each film, • Greet and welcome each customer, • Auditorium Announcements (greeting, promotions, and safety information), • Maintain cleanliness in lobbies, auditoriums, restrooms and back of house areas, • Assist customers with locating a seat or their assigned seat, • Controls theatre access by ensuring customers have the appropriate tickets and directing customers to the correct auditorium, • Perform auditorium checks to monitor picture, sound quality, and temperature including disruptive behavior (talking, cell phone usage, and suspicious activity), • Reports safety and security concerns to management (trip hazards, lights outs, broken seats), • Knowledgeable of amenities associated with each film, • Issues/assists customers with hard of hearing and closed caption devices (in-theatre set up), • Must be at least 16 or 18 years old, • Committed to providing exceptional customer service, • Good verbal communication skills, • Accurate cash handling and math skills, • Must be available during peak business hours (Nights, Weekend, and Holidays)., • Ability to work in a fast-paced environment, • Ability to interact with the public and provide high level of customer service, • Ability to work independently, • Ability to lift 50 pounds and stand for a long period of time, • Ability to comply with attendance and dress code policy, • Free movies, • Free popcorn and soda, • 50% off concessions, • Medical and Dental benefits*, • 401(k) retirement with company match* FOR CALIFORNIA APPLICANTS ONLY: Please read and review our Notice to California Applicants.

Job DescriptionBenefits: • Competitive salary, • Employee discounts Get Paid to Drive Earn Up to $70 in as little as 2 hrs! Location: Metro Atlanta Area (All routes stay within the city limits of Atlanta) Shifts Available: Monday through Friday only no weekends required! Position Summary: Social Express Catering & Meal Prep (SECMP) is seeking reliable and punctual Catering Delivery Drivers to transport and deliver freshly prepared meals, equipment, and supplies to recreation centers and other designated locations in the Metro Atlanta area. As a 1099 Independent Contractor, you will be responsible for ensuring accurate, timely, and safe meal deliveries while maintaining proper food handling standards. This role requires a dependable vehicle, strong time management skills, and excellent customer service. Key Responsibilities Meal Delivery & Logistics: • Pick up meals, equipment, and necessary supplies from the SECMP kitchen., • Deliver meals to assigned locations, ensuring timely and accurate drop-offs., • Set up catering equipment and food at each drop-off location according to SECMP guidelines., • Ensure all deliveries match the provided order sheets and meal counts., • Follow assigned delivery routes and schedules efficiently while adapting to traffic conditions., • Maintain proper food handling, storage, and transport protocols. Compliance & Food Safety: • Follow CACFP food transport guidelines to ensure meal safety and compliance., • Maintain a clean and organized vehicle suitable for transporting meals and equipment., • Complete required delivery logs and documentation for meal drop-offs., • Adhere to ServSafe food handling and hygiene best practices. Equipment & Supply Responsibilities: • Ensure all necessary catering equipment is transported to and set up at each location., • Safely transport and return all equipment and supplies to the SECMP kitchen daily., • Maintain accountability for all assigned catering equipment and report any missing or damaged items. Customer Service & Communication: • Serve as a professional and courteous representative of SECMP when interacting with site staff., • Communicate delivery updates, delays, or issues to the Kitchen Manager in a timely manner., • Address delivery-related concerns professionally and efficiently. Vehicle & Equipment Requirements: • Must have a reliable, clean, and insured personal vehicle suitable for meal and equipment deliveries., • Maintain proper fuel, mileage, and maintenance records for tax purposes., • Ensure compliance with local driving laws and safety regulations. Contractor Agreement & Payment Terms: • This is a 1099 independent contractor position; the driver is responsible for their own taxes., • Compensation is based on a per stop rate of $10 per stop, with 4-6 stops per route., • Contractor is responsible for their own vehicle maintenance, fuel, and insurance costs., • Average route time is approximately 2-4 hours per trip. Gas Incentive: SECMP provides an additional $10 gas incentive per route for drivers who meet the following criteria: • On-time arrivals to all delivery locations., • Proper return of all assigned equipment and supplies such as delivery bags, catering supplies, or food containers., • 100% customer service satisfaction, including professionalism, courtesy, and adherence to SECMP standards. Route Pay & Example: • 4 stops: $40 + $10 gas = $50 total, • 5 stops: $50 + $10 gas = $60 total, • 6 stops: $60 + $10 gas = $70 total Qualifications & Requirements: • Must be at least 21 years old with a valid drivers license and a clean driving record., • Reliable personal vehicle with insurance and current registration is required., • Experience in delivery driving, logistics, or food transport is preferred but not required., • Ability to lift up to 50 lbs and load/unload food containers and equipment safely., • Strong time management and dependability to meet delivery schedules., • Must have a smartphone with GPS capability for navigation and communication., • $10 per stop, with 4-6 stops per route., • $10 gas incentive per route for meeting performance and customer service expectations., • Average route time of 2-4 hours per trip., • Flexible work schedule with consistent routes., • Opportunity to contract for additional routes as the business expands. Join Our Team! If you are a dependable driver with a reliable vehicle and a commitment to punctuality and professionalism, we invite you to apply as an Independent Contractor Driver with SECMP. Help us deliver fresh, nutritious meals to the community while maintaining flexibility in your work schedule.

Job DescriptionABOUT CIM GROUP:CIM is a community-focused real estate and infrastructure owner, operator, lender, and developer. Our team of experts works together to identify and create value in real assets, benefiting the communities in which we invest. Back in 1994, our three founders focused on projects in Southern California neighborhoods. Today, we are a diverse team of 900+ employees with projects across the Americas. Our projects have delivered jobs; created comfortable places to live, work, and relax; and provided necessary and sustainable infrastructure. Our focus on enhancing communities is unwavering, and we strive to make an even greater impact in the years to come. Join us and make an impact today! POSITION PURPOSE:The Residential Maintenance Technician reports to the Property Manager under the supervision of the Service Manager and performs general maintenance and repair to ensure apartment units and other property facilities are maintained per CIM Group operating and safety standards. Responsibilities include diagnosing, troubleshooting, and repairing heating, ventilation and air conditioning (HVAC) units; electrical appliances, outlets, and light fixtures; plumbing, carpentry, and locks. Additional responsibilities include, but are not limited to, assisting with preparing vacant apartment units for rental and following a planned preventative maintenance schedule. Please note this is a talent pool posting; it will remain open to applications on an ongoing basis. We are always looking for talented individuals for this role as positions become available. Join our talent pool today to be considered for future opportunities.ESSENTIAL FUNCTIONS: • The following will involve working with the Property Manager, Assistant Property Manager and/or Service Manager:, • Ensure all tenant/building work orders are responded to within 24 hours, and handled in the most efficient manner with documentation as to work-completed on work order, • Complete preventive maintenance work in-house such as appliances or as directed by a member of the property management team, • Coordinate repair and/or maintenance of the following items to the standards identified, including but not limited to:, • Doors: re-key, hang, paint and/or replace, • Clean out appliance filters, check drain lines and pans; know how to operate all systems including high end appliances in order to assist residents as required, • Replace HVAC filters, wet vac condensation pans, verify thermostat settings and know how to operate the unit in order to assist residents as required, • Plumbing: snake and clear blockages up to 25 feet, • Replace electrical sockets, switches, light bulbs and check breakers., • Flooring: reattach thresholds, • Minor wall repair (drywall, mud, tape and paint) as required, • Ceiling repair (drywall, mud, tape and paint), • Replace plumbing fixtures such as levers, faucets and drains, • Examine and diagnose problems with heating, ventilation and air conditioning units for property facilities. Determine the best method to repair or replace all or part of the unit. Make repairs and/or replacements according to standard. Perform preventative maintenance on HVAC units by replacing filters, cleaning coils, etc., • Perform minor to moderate-level plumbing repairs, replacements, and/or installations, including repairing leaks and removing clogs in sinks and toilets, • Perform minor electrical repairs and replacement of light fixtures and related items, • Repair and replace furnished kitchen appliances such as refrigerators, stoves, washers and dryers. Consult with Service Manager to make more advanced or severe repairs or replacement, ensuring all appliances are properly disposed of and removed from the building with appropriate approval, • May perform painting projects, ranging from full interior painting of property units to minor touch up and repair of walls and sheetrock, • May perform “make ready” projects for the preparation of vacant units available for prospective tenants, • May perform swimming pool maintenance or other facility and/or landscape projects to ensure property aesthetics meet or exceed standards, • Adhere to CIM safety and hazard communications programs, policies and procedures and maintains a safe work environment, • Required to furnish basic work tools, • Maintain a maintenance office with tools organized, tools and supplies inventoried and neatly stacked or organized, and maintain maintenance files as requested or required by the Property Manager, • While performing the duties of this job, the associate primarily works in an outdoor environment exposed to adverse weather conditions as well as dirt and/or dustNON-ESSENTIAL FUNCTIONS:, • May work irregular hours (evenings, weekends), including on-call and overtime hours, as required due to maintenance emergencies SUPERVISORY RESPONSIBILITIES, • NoneEDUCATION/EXPERIENCE REQUIREMENTS: (including certification, licenses, etc.), • High school diploma, GED or equivalent., • Must possess a valid state-issued driver’s license, • 1-3 years of experience in facility maintenance and/or mechanical repair required, • HVAC experience required, • EPA Type II or Universal and/or Pool Certification required at hire or within 90 days of assuming the positionKNOWLEDGE, SKILLS AND ABILITIES:, • Microsoft Office including Excel, Word, PowerPoint,OutlookPERFORMANCE METRICS:, • Meet stated Investments approved operating budgets based on leasing objectives, cost control and annual NO, • Manage each buildings’ preventive maintenance calendar and schedule with a goal to minimize use of third-party vendors #LI-SP1

Job Description Kitchen Manager – West Midtown Job Description About Us Com Ya! n’ join Virgil’s Gullah Kitchen & Bar, a restaurant dining experience full of culture, love and joy! With three thriving locations in Metro Atlanta, we are known for honoring the traditions of Gullah Geechee culture through food, hospitality, and community; bringing authentic flavors and soulful dining experiences to every guest we serve. As we continue to grow, we are looking for a skilled and passionate Kitchen Manager to join our leadership team and uphold our commitment to food quality, consistency, and excellence across all locations. Position Overview The Kitchen Manager is responsible for leading and managing back-of-house operations to ensure exceptional and consistent food quality at both locations. This role oversees kitchen staff, enforces recipe and portion standards, maintains health and safety compliance, and manages food and labor costs. The Kitchen Manager plays a key role in preserving the authenticity of our Gullah Geechee recipes while ensuring operational efficiency and excellence across locations. Key Responsibilities Food Quality & Consistency • Guarantee that every dish meets our standards for taste, authenticity, and presentation., • Enforce strict recipe adherence, portion control, and plating standards to ensure consistency across all three restaurants., • Conduct regular location visits (CY & CP) and kitchen audits to verify quality and operational standards., • Recruit, train, schedule, and supervise kitchen staff at multiple locations as necessary., • Build and maintain a professional, respectful, and motivated back-of-house team., • Oversee daily kitchen operations including prep, line execution, and closing procedures., • Ensure compliance with all local, state, and federal food safety and sanitation regulations., • Monitor and control food, labor, and supply costs to achieve budget goals., • Manage ordering, inventory, and waste reduction across multiple units., • Work closely with Front of House Managers to ensure smooth service and positive guest experiences., • Collaborate with ownership and the culinary leadership team on menu updates and new initiatives., • 3+ years of experience as a Kitchen Manager, Sous Chef, or similar leadership role in a high-volume, full-service restaurant., • Knowledge of and passion for Southern, Lowcountry, or Gullah Geechee cuisine strongly preferred., • Demonstrated ability to manage multi-location food operations with a focus on quality and consistency., • Strong organizational and time-management skills., • Solid understanding of food safety, sanitation, and health regulations., • Experience with cost control, inventory, and labor management., • Competitive salary., • Growth opportunities within a multi-location restaurant group., • Staff meals and employee discounts., • A values-driven, community-focused work environment. · Full-time Benefits • Health insurance, • Dental insurance, • Vision insurance, • Employee discounts, • Free Meals, • Paid time off, • Shift-Hours vary, • Holidays, • Night shift, • Weekend availability a MUSTCompany DescriptionVirgil's Gullah Kitchen & Bar is a one-of-a-kind restaurant that serves authentic Gullah Geechee cuisine. Our restaurant has 3 locations: Midtown, College Park and Conyers.Virgil's Gullah Kitchen & Bar is a one-of-a-kind restaurant that serves authentic Gullah Geechee cuisine. Our restaurant has 3 locations: Midtown, College Park and Conyers.

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

Job Description Job Title: Business Development Architectural Executive Location: Atlanta, GA Class: Fulltime Exemption Status: Exempt The Business Development Architectural Executive is a skilled level sales position and is a great opportunity for someone who enjoys selling beautiful high-end products and can use their independent judgement and discretion to develop business with little to no supervision! This position is responsible for visiting, promoting, and handling complex sales activities with the trade industry outside our showrooms. Responsibilities • Build and nurture relationships with our Trade Partners (architects, designers, developers, builders, general contractors, kitchen and bath dealers, fabricators) that result in consistent sales growth; Continuously follow up with existing and potential customers., • Schedule appointments and visits in the field; establish weekly routes and visit schedules based on assigned clients and territories. Conduct approximately 15 face-to-face sales calls per week in the field to sell products/services., • Generate new leads through market & media research, networking, cold calling, social media, • Educate customers about products and services. Perform product presentations, Lunch and learns, continuing education courses (CEU’s). Introduce and update libraries to meet clients current and future needs., • Develop and maintain strong knowledge of product offerings, sales promotional materials, service value propositions, project pricing, and use of our operating systems., • Ensure placement of marketing products, specifically towers, and tabletops, to push the products available, including slabs., • Participate in trade shows, exhibits, after- hours events and networking function,s and related corporate promotional activities., • Oversee showroom customer service and/or sales support team in sending samples, completing quotes, holds, sales orders, and arranging deliveries., • Enter orders and process paperwork as needed following established procedures which may require time within your showroom branch., • Send sales orders, samples, and photographs to customers as requested., • Listen to and resolve, with little to no supervision, customer concerns regarding service, products, or personnel; notify, Branch Manager, and/or executive management immediately regardless of urgency., • Follow established sales procedures and pricing policies., • Meet sales goals and objectives assigned by the Branch Manager. Follow up on assignments or projects as necessary., • Meet with your Branch Manager weekly/monthly/quarterly to develop methods and procedures to increase sales, expand markets, and grow the business base., • Record opportunities and visits; maintain our CRM system. Prepare reports of activities of assigned accounts for the Branch Manager weekly or as requested. Attend scheduled team meetings within the showroom., • Help cover sales in the showroom when needed, as requested by the showroom/branch manager., • Perform other duties as assigned and assist with projects as needed. Qualifications • A high school diploma, GED, or equivalent is required. A bachelor’s degree in business, architecture, interior design, or a related field is preferred., • Three to five years of sales experience; prior experience working with the trade industry and outside experience required. Knowledge of specifying tile and stone in an A&D application with current market clients is highly preferred. Knowledge of commercial and residential surface specifications is highly preferred., • Knowledge of commercial spec requirements such as LEED certification, CTS specifications, DCOF, and other commercial building code knowledge is a plus. The ability to read Architectural plans is a plus., • Must have a valid/active driver’s license and be able to travel within designated territory; overnight travel may be required., • Must be able to work weekend hours as needed., • Sales-driven, goal-oriented, and successful at prospecting for new accounts., • Excellent client service skills, people skills and enjoy building relationships., • Detailed and excellent follow-through., • Must have effective communication skills., • Proficient in using Microsoft Office., • Work environment is a combination of indoors and outdoors. May be exposed to heat, cold, dust, loud noise (warehouse). Physical requirements involve standing, stooping, typing, walking, driving and able to lift up to 30 pounds. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. 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 or different tasks be performed as assigned. Mosaic Companies, LLC is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex/gender, sexual orientation, gender identity, age, ancestry, national origin, marital status, citizenship status (unless required by the applicable law or government contract), disability or protected veteran status or any other status or characteristic protected by law. Applicants must be authorized to work for any employer in the U.S. We are unable to sponsor or take over sponsorship of an employment Visa at this time.

Job Description General Manager in Training At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: In the role of GMIT you will gain hands-on experience in a progressively defined program to evolve your supervisory experience, business acumen, and overall ability to independently lead a restaurant operation. Throughout your time as a GMIT, you will be expected to learn and master the following competency-based leadership and operational skills including but not limited to: Putting Customers First, Adapting to Change, Fostering Collaboration, Achieving Results, Developing Yourself & Others. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time

Job Description General Manager in Training At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job Description General Manager in Training At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time

Job Description The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee’s restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Demonstrate CKE’s Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes., • Executes the Performance Management process consistently to ensure employees are set up for success and held accountable., • Partners with the GM and Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements., • Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking., • Ensures proper supervision of restaurant through ongoing examination of station and customer activities., • Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends., • Drives customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards., • Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable around core operational procedures using company systems., • Assists the GM in creating schedules and completing inventory orders. Completes these tasks when the GM is absent or on vacation., • Ensures that food safety standards are met through direct observation while running shifts or when present in the restaurant., • Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being implemented., • Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets., • Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, vendors, visitors)., • Takes the initiative, in addition to providing excellent customer service, to perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently. POSITION QUALIFICATIONS/CORE COMPETENCIES • High school diploma /General Educational Development (GED) required, associate degree or higher preferred., • Minimum of one year experience in restaurant operations or equivalent combination of education and experience., • Proficient working knowledge of Microsoft Office applications., • Must be able to work a flexible schedule including days, nights, and weekends., • May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates., • Effective Communication- Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant., • Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers’ expectations., • Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth., • Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience., • Accountability- Holds team members and themself accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools. WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters. PHYSICAL DEMANDS • Requires constant movement in and around all areas of the restaurant., • Ability to stand/walk constantly and for extended periods of time., • Ability to reach overhead, bend, and stoop frequently and repetitively., • Ability to work in a warm environment near grills, ovens, and vats., • Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion., • Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job Description The Kitchen Manager is responsible for the day-to-day operations of the back-of-house at Jekyll Island Seafood. This role focuses on execution: managing people, systems, and standards to ensure consistent food quality, smooth ticket times, and a safe, clean kitchen. The Kitchen Manager is not a chef role—they follow established recipes and menus, support the team, and keep the operation running efficiently in a busy airport environment. The Kitchen Manager will have input on menu creation and improvements, providing feedback on what works in a high-volume airport setting. Jekyll Island Seafood Company is a busy, full-service restaurant in Concourse F of Hartsfield-Jackson Atlanta International Airport, serving coastal Southern favorites like shrimp cocktail, blackened grouper sandwiches, lobster bisque, and classic American fare, plus cold draft beer for travelers from all over the world with warm, professional hospitality.

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Chef for the Hyatt Villa Christina Hotel in Atlanta, Georgia. Job Purpose: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. • Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product., • Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate., • Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner., • Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations., • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality., • Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations., • Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations., • Assist in the creation and planning of menus and implement changes to continue to attract business., • Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required., • Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction., • Prepare daily requisitions for supplies and food items for production., • Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items., • Check and control the proper storage of product and check portion control, to maintain qualify product., • Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc), • Must have knowledge of food and beverage preparation and service., • Promptly report all maintenance issues, • Properly receive and store food and other deliveries, • Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department., • Participate in long range planning., • Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking., • Participate in physical inventories, • Guest Relations, • Be readily available/ approachable for all guests., • Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan., • Extend professionalism and courtesy to guests at all times., • Adhere to all applicable Company Standard Operating Procedures., • Be an enthusiastic, helpful and positive member of the team, • Be professional, responsible and mature in conduct and behavior, • Be understanding of, encouraging to and friendly with all co-workers, • Be self-motivated and use time wisely, • Maintain open line of communications with each department, • Communicate pertinent information, • Respond positively to new ideas, • Openly accept critical/developmental feedback, • Maintain effective communication through the use of meetings, memorandums, • Be available to help other departments in emergency situations, • Perform other assignments as directed by supervisor., • Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook., • Safety and Security Skills, • Properly handle and account for keys, • Must be able to speak, read, write and understand the primary language(s) used in the workplace., • Must be able to read and write to facilitate the communication process., • Requires good communication skills, both verbal and written., • Must possess basic computational ability., • Ability to read recipes and follow their instructions., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same., • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel, • environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more., • Must be able to stand and exert well-paced mobility for up to 4 hours in length., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings., • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level., • Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis., • Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,, • listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers., • Vision occurs continuously with the most common visual functions being those of near vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment., • Requires finger dexterity to be able to operate office equipment., • Being passionate about people and service., • Strong communication skills are essential when interacting with guests and employees., • Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc., • Basic math skills are used frequently when handling cash or credit., • Problem-solving, reasoning, motivating, and training abilities are often used., • Salary Range $95K - $100K, • Team Driven and Values Based Culture, • Medical/Dental/Vision, • Vacation & Holiday Pay, • Same-day pay available, • Employee Assistance Program, • Career Growth Opportunities/ Manager Training Program, • Reduced Room Rates throughout the portfolio, • Third Party Perks (Movie Tickets, Attractions, Other), • 401(k), • Employee assistance program, • Employee discount, • Flexible schedule, • Flexible spending account, • Life insurance, • Parental leave, • Referral program

Job Description General Manager in Training At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time

Job Description General Manager in Training At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time

Job Description General Manager in Training At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: In the role of GMIT you will gain hands-on experience in a progressively defined program to evolve your supervisory experience, business acumen, and overall ability to independently lead a restaurant operation. Throughout your time as a GMIT, you will be expected to learn and master the following competency-based leadership and operational skills including but not limited to: Putting Customers First, Adapting to Change, Fostering Collaboration, Achieving Results, Developing Yourself & Others. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time

Job Description Snooze – Who Are We? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Head Chef Role at Snooze As a Snooze Head Chef, you are responsible for ensuring the highest quality of food and standards in and out of the Heart of House (kitchen or BOH). Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation and overall adherence to Snooze quality, methods and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your goal is to maintain the “WOW” factor of Snooze food, while creating an environment that fosters creativity, education, and personal development. While your main objectives revolve around the kitchen, you will collaborate closely with the Front of House to ensure a seamless flow of service, address guest feedback, and assist with opening and closing duties in the Front of House. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • Competitive quarterly operational performance bonus, • Additional competitive yearly bonus for incredible P&L management, • Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development, • No late nights—you’ll be home by dinner time every night!, • $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly), • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities, • Unlimited dance parties! The Position Specifics * Use efficient and effective time management to aid in the overall creation of a happy kitchen that serves the best Snooze food every day. • Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures., • Maintain quality standards according to the guidelines of Snooze Food and Beverage, ensuring the best possible product goes in and out of the kitchen doors., • Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Conduct regular tastings to maintain consistency and address any issues promptly., • Achieve Snooze objectives in sales, service, safety and sanitation, facility maintenance and food and beverage quality by effectively training Snoozers and providing a positive, productive working environment., • Maintain Snooze’s standards for exceptional guest experience and satisfaction with the ability to lead guest recovery in the event issues arise on shift., • Assist the General Manager and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching hourly Snoozers as appropriate., • Ensure the proper training of all Snoozers in safety and sanitation practices, equipment operation and proper kitchen tool usage., • Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans., • Control food, beverage, and dry goods cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes and waste control efforts., • Control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management., • Lead the instruction and training of Snooze’s basic safety and sanitation procedures and guidelines to all staff., • Identify and recruit outstanding talent by conducting effective and fair interviews to elevate and build Snooze’s team of hourly talent., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Support with opening and closing procedures of the Front of House and Heart of House following Snooze’s “Open to Close” guidelines., • Create a fun, safe and rewarding work environment for all Snoozers. Is this the role for you? Head Chefs at Snooze... • Must be 21 years of age and be authorized to work in the United States., • Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience., • Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant’s trading area., • Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let’s talk about safety Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job DescriptionWe seek a skilled Assistant Store Manager to join our team in Forest Park, GA, US. Responsibilities include overseeing all store operations and working closely with the General Manager on site.Compensation: $40,000 - Bonus Eligible Responsibilities: • Adhere to the standards and procedures according to Big Dave's Cheesesteaks, • Follow the training program and strive to improve store operations and customer experience, • Implement initiatives stipulated by the company, • Abide by all local, state, and federal regulations, • Mentor and train Team Members in line with the established procedures, • Ensure compliance with policies and standard operating procedures for food specs and recipes, • Serving customers with quality food at suitable temperatures, • Meeting ticket time standards., • Maintain an adequate quantity of supplies such as food, paper, cleaning agents, janitorial, uniform, linen, and others, • Establish and adhere to par-level, • Check and preserve equipment, building, and premises as per relevant laws and standard operating procedures, • Refill necessary small wares, • Retain the interior and exterior of the restaurant, • Abide by sanitation practices as per guidelines, • Store food properly and keep the necessary temperature, • Implement deep cleaning as per schedule, • Follow Big Dave's Cheesesteak's Standard Operating Procedures to serve customers effectively, • Follow Big Dave’s Training program to optimize store operationsQualifications:, • Possess previous experience leading a team in a food service environment, • Highly customer-focused, with a commitment to providing excellent service, • Possesses excellent verbal and written communication skills, • Possesses a self-motivated, goal-oriented attitude, • Can work effectively in a fast-paced environment, • Demonstrates energetic, proactive, innovative, and flexible approach to work, • Possesses strong analytical and problem-solving skills, • Demonstrates honesty, ethics, and reliability, • Must be able to attend necessary meetings both in-person and virtually as needed, • Support the General Manager in restaurant meetings and briefings, • Possess the physical ability to bend, stoop, reach, and push, • Ability to lift and/or move kitchen items or equipment up to 50lbs, • Willing to fulfill any additional tasks as instructed About Company Big Dave’s Cheesesteaks is one of the fastest-growing businesses in Atlanta, Georgia. Derrick Hayes, a West Philadelphia native, serves as President and CEO of the company and continues to successfully intertwine authentic traditional Philadelphia cuisine and family-like atmosphere into the fabric of the restaurant. Patrons rave about popular menu items like beef, chicken and salmon cheesesteak egg rolls and also praise Big Dave’s modern take on the Philadelphia classic with entrees like the “Dave’s Way” Cheesesteak. It comes as no surprise that Big Dave’s Cheesesteaks has ranked in the top 10 in the Best Sandwich category at the 2018 World Food Championships, and frequently sports lines wrapped around the downtown venue filled with customers yearning for a taste of Philly.

Job Description General Manager in Training At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time

Job Description Responsibilities • Supervise kitchen operations to ensure smooth and efficient workflow., • Collaborate with the Leadership Team to develop and implement strategic initiatives., • Manage employee schedules and lead recruitment efforts in coordination with HR., • Coach and train kitchen staff to uphold high standards of performance and service., • Procure ingredients and maintain optimal inventory levels for production needs., • Monitor food costs and implement cost-saving strategies through strategic purchasing., • Stay updated on industry trends to maintain our competitive edge., • Plan and execute work schedules for holidays and special events., • Collaborate with the executive team on procedural enhancements and new product launches., • Ensure timely and accurate order fulfillment for kitchen products., • Manage maintenance programs for kitchen equipment and vehicles., • Spearhead waste and recycling programs to promote sustainability., • Serve as the primary liaison for airport operations and city renewals., • Address customer needs and concerns in collaboration with the call center., • Guide and support kitchen staff to maintain product quality and customer satisfaction., • Impeccable attention to detail and strong organizational skills., • Excellent communication abilities to engage with internal and external stakeholders., • Ability to multitask and prioritize tasks in a fast-paced environment., • Commitment to upholding confidentiality and safeguarding company interests., • Proven problem-solving skills and a drive to lead change initiatives., • Previous experience in a wholesale production kitchen is preferred., • Demonstrated honesty, integrity, and pride in fulfilling responsibilities., • Ability to articulate opinions grounded in factual analysis., • Respectful demeanor and exceptional interpersonal skills.

Job Description A Catering & Event Sales Manager is responsible for developing and executing strategies to meet and exceed sales goal expectations, servicing social and corporate clients throughout Metro Atlanta, Georgia, and Southeast in conjunction with their counterpart in production. ESSENTIAL DUTIES AND RESPONSIBILITIES • Uphold the high standards of 1218 Kitchen Group's handbook and policies., • Represent and uphold the 1218 KG's core values (CEASE): Collaboration, Excellence, Adaptability, Sustainability, and Education., • Prospect and actively solicit all types of new catering business through various methods, including cold calling, attending industry & community networking events, referrals, office visits, etc., • Pursue, develop, and maintain client relationships through networking and prospecting, ensuring that prospects are converted to clients, and clients' expectations are met through effective communication, planning and customer service, • Establish and maintain relationships with industry influencers and key community and strategic partners for maximum exposure, • Collaborate with counterpart in production on team sales goal & sales plan development to achieve monthly, quarterly, and annual team sales goal targets, • Ensure all inquiries and leads are responded to in an enthusiastic and timely manner, • Provide excellent customer service and expertise to clients, supporting them from initial inquiry through menu and event development during the proposal and negotiations stage, ensuring customer satisfaction and retention, • Process correspondence (internal & external), proposals, contracts, and BEOs accurately, and in a timely manner, • Conduct in‐house tastings for social/wedding/corporate events prior to event booking, • Conduct off‐site tastings/demos for potential new corporate delivery clients, • Conduct site tours/visits with potential clients prior to event booking, • Attend events day-of as needed to further client relationship and ensure customer satisfaction, • Work with a sense of urgency and duty to actively complete work assignments with detail, accuracy, and a focus on the customer experience, • Remain current of national trends in the industry and local market changes to best serve clients, • Develop and maintain relationships with industry partners & outside vendors, • Attend weekly sales team meeting, • Handle and resolve customer complaints with the support of upper management, • Keep the Director of Sales informed of any issues occurring during the negotiations and sales process for each event, • Support and assist counterpart in production during the planning and execution process as needed to ensure the highest level of customer service and satisfaction, • Work with clients to gather all necessary information to ensure event setup & execution details are accurate and all information is efficiently communicated to the staff, • Communicate and distribute all event information to appropriate internal staff and managers, working directly with all other departments to ensure all event details are accounted for, • On occasion may need to conduct in‐house tastings for social/wedding/corporate events after event booking, • On occasion may need to conduct detailing meetings for larger detailed events, • On occasion may need to conduct site visits with booked clients, creating space plans/event layouts when necessary, • Manage outsourced vendor services for events, including placing/confirming orders, communicating event details, directing on-site as needed, and processing invoices in a timely manner Indirectly supervise onsite staff. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include planning, assigning, and directing onsite work, addressing complaints, and resolving problems. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions • Professional, enthusiastic, responsible, and dependable team player, • Highly organized with meticulous attention to detail, • Can work well under pressure, • Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience, • Strong management skills and proven project management experience with the ability to manage on-going multiple priorities, • Exceptional customer service skills, • Results driven, • Self‐motivated, takes initiative and willing to acquire new skills, • Adept at building teams, • Willingness to work in a collaborative environment with co‐workers from diverse technical backgrounds, • Ability to plan, service and supervise a variety of events with the assistance and cooperation of other staff members, • Ability to anticipate equipment and other logistical needs for individual events, • Proven ability to deal in a professional and cordial manner with the public attending events, • Ability to quickly identify and resolve problems, • Ability to function independently and intuitively in a fast-paced environment, • Strong logic and reasoning skills to identify strengths and weakness of alternative solutions and approaches to issues as they arise, • Ability to exercise sound judgement and make proper decisions in handling incidents at all types of events, • A basic knowledge of sales and business management practices and procedures, • Ability to compile and maintain records pertaining to events, • Ability to manage confidential information and maintain its integrity, • Strong computer skills that include proficiency with MS Office and Google applications, Catering and CRM software, • High level of personal hygiene, • Some local travel is required

Job Description Salary: 120,000 - 140,000 Other Forms of Compensation: BONUS POTENTIAL AND RELOCATION ASSISTANCE IF OUTSIDE THE ATLANTA MARKET Pay Grade: 18 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary The Director of Culinary Innovation leads culinary research and development, menu strategy, and retail café programming for Morrison Healthcare. This role is responsible for creating, testing, documenting, training, implementing, and optimizing innovative recipes, food concepts, wellness-focused programs, and promotional offerings that support patient dining, retail, and caregiver experiences across multi-unit healthcare operations. Salary 120 - 140K + bonus + relocation assistance, must live w/in a commutable distance to Atlanta, GA Key Responsibilities • Lead end-to-end culinary R&D for new menu items, platforms, and scalable food programs for patient services, catering, and retail cafés., • Develop retail café concepts, seasonal menus, LTOs, and promotional calendars to drive participation, revenue, and guest satisfaction., • Partner with Regional, Division, Supply Chain, Category Management, Marketing, Clinical Nutrition, Retail Strategy, Operations, and Business Development teams., • Conduct product evaluations, tastings, sensory panels, and pilot tests to validate quality, consistency, cost, and operational fit., • Create and maintain recipes, production records, menu specifications, nutrition data, allergen controls, and SOPs in menu management systems., • Support new openings, remodels, program rollouts, and key client initiatives with on-site culinary leadership and training., • Deliver chef and manager training via live, virtual, and on-site sessions; build toolkits, playbooks, and training materials., • Monitor culinary, healthcare, wellness, and foodservice trends and translate insights into practical programs and solutions., • Collaborate on kitchen and servery design, equipment selection, and workflow optimization., • Ensure all culinary programs comply with Compass, local, state, and federal food safety and regulatory standards., • Promote sustainability initiatives including waste reduction, responsible sourcing, and efficient production practices., • Represent Morrison Healthcare as a culinary subject-matter expert at internal meetings, client presentations, and industry events. Preferred Qualifications • Degree in Culinary Arts, Food Science, Hospitality Management or equivalent experience., • 7+ years progressive culinary leadership in multi-unit healthcare, contract foodservice, hospitality, or R&D environments., • Experience in menu development, culinary innovation, and retail café or restaurant programming., • Strong financial acumen: food and labor cost control, forecasting, inventory, margin management, and menu engineering., • Knowledge of clinical nutrition, therapeutic diets, allergen management, and wellness-focused menu design., • Proven success leading, training, and developing culinary teams across multiple locations., • Excellent written and verbal communication, presentation, and stakeholder management skills., • Advanced proficiency in Microsoft Office and recipe/menu management software. Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1482893 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job DescriptionJoin our team at HOBNOB Neighborhood Tavern. Hobnob is a growing restaurant brand with three current restaurants and 2 more coming. We are aggressively expanding and looking to add members to our team. Opportunity for advancement is here in this established Atlanta Restaurant Group. This is a perfect spot for key/shift managers to go full time. Summary of Position: Entry Level Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Duties & Responsibilities: § Research new wholesale food suppliers and negotiate prices § Calculate future needs in kitchenware and equipment and place orders, as needed § Manage and store vendors’ contracts and invoices § Coordinate communication between front of the house and back of the house staff § Prepare shift schedules § Process payroll for all restaurant staff § Supervise kitchen and wait staff and provide assistance, as needed § Keep detailed records of daily, weekly and monthly costs and revenues § Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms) § Monitor compliance with safety and hygiene regulations § Gather guests’ feedback and recommend improvements to our menus

Job DescriptionPM Garde Manager Capital City Club Brookhaven's Culinary Department is looking to hire an enthusiastic, self-motivated, and team-focused individual for our night-time Line Cook position. This position is Full-time with flexibility if there is interest in part-time. The position includes health vision, life, dental insurance, 401(k) with a company match, hot meals, and uniforms. The position is high volume with great cross-training opportunities on sauté and grill stations. Job Task: • Supervises pantry crew in the preparation of salads, dressings, etc., • Requisitions food supplies necessary to produce the items on the menu., • Adheres to state and local health and safety regulations., • Maintains the highest sanitary standards., • Notifies sous chef in advance of expected shortages., • Maintains neat professional appearance and observes personal cleanliness rules at all times., • Ensures that work area and equipment are clean and sanitary., • Covers, dates and neatly stores re-usable leftover products., • 3+ years of professional culinary experience specializing in cold food preparation., • Expertise in salads, appetizers, dressings, terrines, pâtés, and cold buffet presentation., • Strong knife skills and precision in portioning, garnishing, and plating., • Deep knowledge of food safety, HACCP standards, and kitchen sanitation., • Skilled in inventory management, labeling, and product rotation (FIFO)., • Creative eye for visual presentation and attention to detail., • Team-oriented with excellent communication and time management abilities. Powered by JazzHR QSy0rUJbKf

Job Description JOB DESCRIPTION Job Title: Server Supervisor: Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2021OVERALL JOB PURPOSE Uphold our values of People, Passion, and Excellence through outstanding meal service to our residents and guests. Provide excellent service to residents, guests, and coworkers in a courteous and friendly manner while following Sunshine Retirement Living’s procedures. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • Maintains food handlers permit as necessary to fulfill state regulations, • Have a general knowledge of sanitation and safe food handling practices, • Ability to patiently present meal alternatives to residents and guests, • Must meet state age-related requirements or other state related requirements (as applicable for position), • Demonstrated ability to communicate effectively and positively in English, both verbally and in writing, with residents and staff, • Ability to work in a team setting and be a positive team player, • Maintain a positive, respectful, and professional approach with coworkers and residents, • Ability to keep all business and operations information confidential, • Possess excellent customer service and organizational skills, • Ability to work with little supervision and maintain a high level of performance, • Ability to work under time constraints and meet department deadlines while following all policies, procedures, and standards, • Greets residents (and visitors if applicable) at table before taking orders or serving, • Politely and efficiently take meal orders and deliver them to kitchen, • Serves beverages, cereals, soups, salads, meals, and desserts, • Responds to additional patron requirements by inquiring of needs; observing dining process. Reports issues to management immediately if not resolved, • Delivers meal trays to resident apartments as necessary, • Busses and cleans dining room tables and chairs, • Vacuums dining room after meals, • Sets tables for next meal, • Completes side duties, such as adding sugar and creamer packets, cleaning beverage center, etc., • Performs other duties as assigned by Assistant Manager or Dining Room CoordinatorOTHER JOB DUTIES AND RESPONSIBILITIES, • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others, • Meet the assigned work requirements of the job, regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the Community in the Community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to company policies, procedures, and standards, • Promote resident advocacy and demonstrate excellent customer service at all times, • Attend education and training classes as necessary to fulfill state regulations applicable to the position, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed) PHYSICAL REQUIREMENTS Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand X Walk X Sit X Pushing, pulling and/or reaching X Grasping and fine manipulation X Climb or balance X Stoop, kneel, crouch, or crawl X Talk or hear X Taste or smell X Lifts Weight or Exerts Force 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Up to 10 pounds X Up to 25 pounds X Up to 50 pounds X Up to 100 pounds X More than 100 pounds X The Community reserves the right to revise the duties set forth in this job description at its discretion.

Job DescriptionDescription: At Mosaic Gold Crown Group, LLC DBA Burger King, we are dedicated to fostering success within the Burger King family. As an integral part of our team, you'll experience our commitment to excellence through our Mosaic Mission and Values. We believe in building opportunities by investing in brands, people, and systems tailored for the future, recognizing that a better tomorrow requires assembling the right pieces today. Our core values—Ambition, Integrity, Versatility, and Connectivity—drive our efforts to create a thriving and supportive environment. Join us in shaping a brighter future as we work together to achieve greatness! We're looking for a dedicated General Manager to lead our team in achieving sales and profit targets while upholding exceptional customer satisfaction and company values. In this role, you'll oversee all restaurant operations, including staffing, training, and maintaining high standards of quality and cleanliness. With a flexible schedule that includes nights, weekends, and holidays, you'll provide consistent feedback through rotating shifts to evaluate team performance. From enforcing labor laws to ensuring food safety standards, you'll create a safe and positive work environment while driving sales and exceeding company expectations. If you're ready to take on a dynamic leadership position and make a significant impact, apply now to join our team. What is in it for you? • Competitive Pay Rates w/ Quarterly Bonus Potential, • Developmental Opportunities, • 401(k) Option with Employer Match, • Accrued Paid Time Off, • Full Benefits Package Requirements: Education and/or Work Experience Requirements: • Must be ServSafe certified., • Technology Skills including but not limited to: POS back office, MS Word, Excel, Scanning, • Proficient in the following dimensions of restaurant functions: food planning, preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports., • Ability to safely and successfully perform the essential job functions consistent with company policies and procedures, including meeting qualitative and/or quantitative productivity standards, • Must be able to lift and carry up to 40 lbs, • Regularly required to stand, walk, talk and hear. Frequently required to use hand to finger motions, handle or feel objects, reach with arms and hands, • Must be able to maintain balance to stand and walk for extended periods of time, up to 10 hours a day in environment with hazards including slippery (wet or icy) floors, sharp equipment, and waist level kitchen hazards including fryers and stove tops, • Ability to execute frequent repetitive physical motions such as walking, bending, reaching above head, reaching at waist level, reaching below waist, button pushing, for up to 10 hours a day, • Must be able to work in high stress, high temperature environments for up to 10 hours a day

Job Description Saltbox makes the hardest parts of running a small online business simple. Our workspaces transform into modern and flexible office spaces with warehouse suites, and all the perks needed to help small businesses grow. Our Members run small to medium sized eCommerce businesses within a diverse group of industries including Fashion & Apparel, Health & Beauty, Entertainment, Electronics and Household Goods. You can help a small business local to your area! We're looking for an Location Manager to support our Members' success by ensuring our warehouses run smoothly. You thrive on handling a variety of tasks, take pride in solving challenges, and have experience leading teams to enhance customer experiences. Though our locations resemble warehouses, this role offers the chance to empower small business owners and make a direct impact. The position will start with cross-location support across all three of our Atlanta sites (two in Atlanta and one in Chamblee), providing broad operational exposure. As the team grows, this role will transition into a permanent leadership assignment at one designated location. Core Functions Location and Operations Management • Oversee Day-to-Day Operations: Manage occupancy levels, member satisfaction, and budget adherence to ensure smooth facility operations., • Ensure Operational Efficiency: Maintain high standards across all building spaces (warehouse, kitchen, office), ensuring reliable and smooth operations., • Oversee Daily Building Operations: Allocate tasks, manage daily checklists, and oversee couriers and deliveries to ensure the building is clean, organized, and running efficiently.Member Engagement and Support, • Conduct Tours and Member Onboarding: Lead tours for prospective members, clearly communicating the value of Saltbox services, and manage a smooth onboarding process for new members., • Provide Member Support: Engage directly with members to troubleshoot logistical challenges, assisting them with receiving, organizing, and managing their business inventory.Performance Monitoring and Reporting, • Monitor and Report on Location Performance: Prepare and analyze weekly operational reports, highlighting trends, successes, and areas for improvement to optimize performance and alignment with company objectives.Team Management and Development, • Lead and Develop the Team: Manage a team of Member Specialists and Leads, providing them with necessary tools and training to support building operations and offer excellent service., • Talent Management and Staffing: Forecast staffing needs, lead recruitment, and ensure smooth onboarding of new hires., • Drive Training and Development: Develop and deliver training programs, ensuring that all team members meet Saltbox's high standards of performance and are equipped for professional growth. What You Bring Operational Leadership: You have 3+ years of experience in operations, retail, or logistics, with a proven ability to manage fast-paced environments and streamline processes to drive results. Team Leadership: With 3+ years of leading teams in physical environments, you inspire accountability, collaboration, and continuous improvement. You are confident in managing daily operations and guiding your team independently, even when an onsite manager isn't present. Customer-Focused Communication: You are skilled at building relationships through clear communication, always maintaining a customer-first attitude. Strategic Problem-Solving: You excel at resolving conflicts and identifying solutions to improve operations, ensuring accountability within your team. Organizational Skills: Your strong organizational abilities help you multitask and optimize workflows using data to meet operational goals. Hands-On Leadership: You lead by example, stepping in to support day-to-day operations and motivate your team with enthusiasm and engagement. What We Offer At Saltbox, we believe in fostering a work environment that supports the health and happiness of our employees. We're proud to offer a comprehensive benefits package, including: • Medical insurance fully covered for two UHC plans, or a low premium for PPO, • 401K plan options, • Company-paid long-term, short-term disability, and life insurance, • Generous paid vacation, sick leave, and holidays, • Paid parental leave Join Saltbox. Our mission is to make logistics approachable, accessible, and efficient for all. Listen to what human-centric logistics means to our members. Learn more.

Job Description TGI FRIDAYS // Store 2486 Role Purpose Mixes and serves alcoholic and non-alcoholic drinks to Guests of bar and service bar following standard recipes and the company’s alcoholic beverage policies; merchandises drinks; and is attentive to Guests, making them feel welcome, at all times. Key Responsibilities and Accountabilities • ID all Guests ordering alcoholic beverages who appear to be 40 years old or younger., • Maintains a warm, welcoming, “Corner Bar” atmosphere, • Properly and promptly prepare, garnish, and serve drinks to Guests, • Provides a personal touch to repeat guests such as learning names and favorite drinks, • Coordinate food orders from Guests seated in the bar area with the kitchen, • Learn the menu and make recommendations when appropriate, • Upsells Guests on food or drink items where appropriate, • Keeps a clean, organized bar area, • Accurately rings up all orders in the POS system, • Must be dressed neatly and well groomed in company approved uniform at all times, • Must be able to operate P.O.S. system , make change correctly and make credit card transactions, • Must be able to calmly respond to angry Guests and notify a Manager, • Must be able to pass bar validation, • Must be able to respond clearly to Guests’ requests, • Must be able to hear well amongst loud background noise, • Must be able to frequently lift 30 lb. cases and carry short distances, up or down stairs

Job Description Role Purpose To lead the FOH Team in the execution of food service, food safety and ensure an excellent guest experience. Responsible for the consistent preparation of innovative and creative American, Southern, French American, and Steak inspired cuisine to be served at the highest quality, presentation, and flavor for FRIDAY'Restaurant resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, labor, stock, waste control, hygiene practices and training within the kitchen. Duties and Responsibilities: • The Resturant Manager will be an expert in all areas of the back of the house and be able to perform in the absence of an hourly staff member, • Trains, develops and motivates supervisors and culinary staff to meet and exceed established Chicken + Beer food preparation standards on a consistent basis, • Display exceptional leadership by providing a positive work environment. Coaching employees as appropriate while demonstrating a dedicated and professional approach to management, • Will provide direction for all day-to-day operations in the kitchen, • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance, • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff, • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property, • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Delegates appropriately to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives, • Must complete periodic line checks for quality, efficiency, and standards, • They should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example, • Oversees all BOH purchasing, • Ensure proper purchasing, receiving and food storage standards in the kitchen, • Reviews staffing levels to ensure that service, operational needs, and financial objectives are met., • Coordinates with General Manager, Director of Operations, and Culinary Director in menu development and maintaining updated and accurate costing of all dishes prepared and sold within the operation., • Ensures compliance with all food handling and sanitation standards including proper, • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Chicken + Beer standards., • Reviews guest comments and other data to identify areas of improvement., • Ensure proper grooming and hygiene standards for all kitchen staffs., • Review and discuss daily food cost reports with key kitchen and management team members., • Review weekly and monthly schedules to meet forecast and budget., • Run daily BOH line-ups to ensure that the team is ready for the day, • Must be able to pass the TSA Federal background check to work in the airport, • 4-year college degree preferred., • Minimum of 2 years of experience as a Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities., • Must be capable of performing all functions and meeting all qualification standards for all hourly positions., • Knowledge of P.O.S. system and the back-office systems to fulfill management functions., • Is quickly and decisively when needed based on the need and urgency of situation