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Job Description The Ice Cream Batcher is a production team member who creates Clementine’s decadent ice creams, sorbets, and desserts while upholding the company's high manufacturing and food safety and sanitation standards. • Full-Time, • Hourly, • Batch, produce, and package ice cream per approved recipes and procedures, • Measure ingredients accurately and record all data for traceability, • Measure inclusions for ice cream producing and record all data for traceability, • Manage inventory levels and report when ingredients are needed, • Maintain cleanliness and sanitation standards to FDA standards, • Operate a digital scale to measure ingredients accurately, • Collaborate with team members in a fast-paced environment, • Must be comfortable learning and operating manufacturing equipment (including but not limited to: ice cream freezers, industrial sized blenders, pumps, COP system), • Maintain food safety records, • Quality check ingredients and finished ice cream for everything produced, • Operate confectionery and baking equipment (including but not limited to: knives, steam kettles, chocolate melter, mixers, blenders, cake slicer), • Maintain food safety records, • Accurately enter yields and lots #’s into inventory system, • Responsible for maintaining ice cream production logbooks for FSMA including cleaning logbooks, temperature logbooks, equipment checks and sanitation records., • Support the ice cream production team by stepping in to ice cream production, filling pints, labeling, and helping in the kitchen as needed. Supervisor: Production Manager Supervises: N/A Note: Job Descriptions are not exhaustive lists of all skills, responsibilities, or efforts associated with a job. They reflect principal job elements essential for performing the job and evaluating performance. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. • 1-2 years kitchen or food manufacturing experience preferred, • Lift 30 lbs. constantly, • Lift 50 lbs. occasionally and comfortably, • Remain standing for the majority of the shift; stoop and reach, • Must be 18 years of age or older, • Ability to strictly follow recipes, standards, and procedures while adhering to safety and sanitation rules, • Must have basic math skills, • Tolerate abrupt and significant changes in temperature, due to frequent interaction with freezers and coolers, • Ability to taste, smell, and distinguish colors and flavors, • Must be able to climb step stools of varying heights, • Ability to handle products and ingredients that include milk, egg, peanut, tree nut, soy, and/or wheat, • Must have the ability to read, write and speak English, • Reliable means of transportation to and from production facility PIa7e4c5af5d79-25405-39772579

Job Description Restaurant Manager Join a growing, polished-casual restaurant brand known for its scratch menu and commitment to serving amazing food in an inviting atmosphere. This is an exciting opportunity to be part of a company with strategic growth plans across the Southeast, mid-Atlantic, and Midwest. Restaurant Manager Benefits & Compensation • Competitive salary above industry averages., • Full benefits package for all managers., • Opportunities for organic growth through new restaurant openings., • Supportive culture and positive working environment. Restaurant Manager Requirements & Qualifications • Minimum 2 years of polished-dining management experience., • Experience managing restaurants with sales volumes of $4M+., • No more than 2 jobs in the last 5 years., • Ability to relocate in the future is desirable. Restaurant Manager Preferred Background & Skills • Experience in a scratch kitchen environment., • Strong leadership and team-building skills. Restaurant Manager Day-to-Day Responsibilities • Lead and motivate a team to deliver exceptional dining experiences., • Oversee daily operations, ensuring high standards of service and food quality., • Manage financial performance and drive sales growth., • Foster a positive work environment that encourages collaboration and development.

Job Description PM Production Kitchen Manager Full job description Job Overview We are seeking a dedicated and experienced PM Kitchen Manager to oversee our operations during the afternoon and evening portion of our production shift (11 am – 9 pm). This facility produces handmade wood fired pizzas and pasta entrees that have made the Katie’s CPG line famous! The ideal candidate will possess strong leadership skills and a passion for delivering productivity and consistency (as well as cleanliness) in a kitchen environment. As the PM Kitchen Manager, you will ensure that all aspects of the production kitchen run smoothly, while maintaining high standards of food safety and quality. Responsibilities • Transition shift from Production Manager and Operations Leadership to ensure night shift priorities and tasks are clear., • Supervise and manage the night staff, ensuring effective team management and a positive work environment., • Oversee food production processes to guarantee adherence to food safety and quality standards. This includes ingredient prep, pizza and pasta dough production, cooking pizza crusts and assembly of finished products., • Ensure all products are fully sealed, packaged and labeled at end of day., • Ensure all closing and cleaning tasks are completed thoroughly, making sure that nightly closing checklist is completed and filled out appropriately, • Complete end of night production paperwork as appropriate, • Write Prep lists for the next morning’s shift to ensure prompt productivity of the morning staff, • Conduct interviews and assist in the hiring process for new staff members., • Maintain cleanliness and organization within the kitchen and dining areas throughout the shift. Qualifications • Proven experience in management role within the hospitality, QSR or food manufacturing industry., • Strong knowledge of food safety regulations and best practices., • Excellent team management skills with the ability to motivate staff effectively., • Strong communication skills, both verbal and written, with an emphasis on productivity per hour metrics, • Ability to work flexible hours, including nights, weekends, and holidays as required. Job Type: Full-time Pay: $50-70K, pending experience Shift:

Job DescriptionSalary: $26+ per hour Envisioning Green is St. Louiss Premier Residential Design/Build Landscape & Hardscape Firm. As we experience continued growth due to our Passionate Team Members, Commitment to an Exceptional Client Experience and Strong Management Team - we have an IMMEDIATE OPENING at our location in Caseyville, Illinois. We offer top industry pay based on experience as well as several other benefits: • Health Insurance, • Simple IRA, • Paid Time Off (PTO), • Long-Term & Short-Term Disability Insurance, • Paid Holidays, • Bonuses, • Detail-oriented -- quality and precision-focused, • Aggressive -- competitive and growth-oriented, • Outcome-oriented -- results-focused with a strong performance culture, • Stable -- traditional, stable, strong processes, • People-oriented -- supportive and fairness-focused This is a Full-Time position and includes the following benefits: • Paid time off, • Year-round employment available, • Comprehensive benefits package, • Simple IRA, • Company provided uniforms, • Company provided PPE, • Company provided equipment & vehicles, • Paid education and training programs, • Participate in giving back to community through company sponsored day of service charitable activity. The Landscape Construction Project Manager/Foreman is an experienced individual in hardscape and landscape construction and installation methods while working with supervision. This position is an integral member of a team of two or more in the construction of paver patios, retaining walls, outdoor fireplaces, outdoor kitchens, landscape construction and planting installations. Essential Responsibilities: • Oversees, Plans & Installs paver patios; stone, and/or segmental block retaining walls., • Reads landscape design prints/plans and implements the landscape construction plan., • Understands elevations and uses this knowledge to execute the construction plan., • Operates, proficiently, a variety of mechanical equipment, including skid steers, excavators, plate compactors, stone grinders, drills, gas and electric chop saws, demolition hammers, and jack hammers., • Operates automatic vehicles, such as dump trucks and truck and trailer combinations., • Routinely interacts with clients by way of introductions at the beginning of a job, answering questions, responding to clients requests, making reasonable changes to the plan, and providing a walk-through at the jobs completion., • Completes the necessary paperwork including timesheets, work orders, change orders, material requisitions, Load Lists, equipment checklists, etc., • Plans and organizes the job, ensuring that sufficient resources and materials are available. Also ensures that job is completed in the most time-efficient manner., • Manages a team of two or more employees, including handling personnel issues on site and training employees on processes, policies and procedures., • Maintains a clean and safe work environment, including work site and equipment., • Briefs General Manager/Operations Manager and Sales/Design Staff and make recommendations on job status, personnel issues, or client concerns., • Helps with snow removal during the winter months as needed., • The successful individual will have a working knowledge of standard construction practices and basic understanding of electricity, piping and plumbing, drainage., • 6+ years of hardscape and landscape installation experience preferred, • ICPI Specialists (or working towards certification), • Strong oral and written communication skills, math skills, job planning skills and mechanical aptitude are a must., • Able to lead, manage and communicate with coworkers and clients., • Read & execute blueprints., • Paver, step, and wall installation with Uni-Lock, Belgard, Techo or similar product(s), • Retaining wall, walkway, raised patio and outdoor kitchen installation, • Landscape Lighting installation experience, • Masonry and veneer work is a plus, • Recognize plant material, • Operate/use all landscape tools & equipment effectively., • Operate skid-steer & mini-excavators effectively, • Snow plowing experience preferred, • Valid drivers license & good driving record, • Ability to pass background and drug screening, • Bi-lingual abilities a plus Hours: • 40+ hours per week. Mon - Fri (Occasional weekends) We offer our employees a competitive pay rate and comprehensive benefits package and are always looking for individuals with the talent and skills required to contribute to our continued growth and success. EOE M/F/D/V Benefits: • Simple IRA & IRA Matching, • Paid time off, • Parental leave, • Professional development assistance, • Referral program, • Vision insurance, • Winter Pay

Job DescriptionCompany Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel, and chef-driven restaurant to create a unique and welcoming opportunity. • Pay rate starts at $18.00 / hour + tips + service charge distribution, • Medical / Dental / Vision / 401k, • Paid Time Off, • Holiday Pay, • Daily meal and snacks provided, • Employee discounts Job Description Reports To: Banquet Manager General Purpose: The Banquet Captain leads the event staff during a specific event, ensuring that Banquet Servers and Bartenders can operate efficiently while providing exceptional guest-focused service. Specific Responsibilities: • Meets client needs and exceeds client expectations to execute each event successfully., • Creates a positive and motivated atmosphere for teammates., • Provide leadership support to banquets and catering teams., • Develops and maintains a good working relationship with guests, groups, and teammates from other departments., • Communicate verbally and in writing with the Banquet Manager and Kitchen team to secure all details/tools necessary to execute events. Assists with maintaining lines of communication between B&C and hotel/restaurant/etc., • Knows and understands procedures, terminology, and techniques used in the B&C department., • Demonstrates knowledge of ingredients of all food and beverage items served and available for a function., • Manages execution of on-site events in cooperation with event staff per directions of the Banquet Manager and according to standards in the B&C Standards & Tools manual., • Oversees set-up/tear-down details and processes., • Interacts with the on-site contact and assists with impromptu requests; confidently answers client questions and solves client problems., • Confidently answers staff questions, resolves issues during events, and remains calm in chaotic situations., • Monitors staffing and scheduling, making adjustments to minimize expenses while ensuring an exceptional event., • Performs any task related to the execution and running of events, including filling in for event servers as necessary., • Completes a walk-thru after every event., • Completes end-of-event paperwork, including, but not excluded, accounting, inventory, payroll report, etc., • Summarize the event in the Banquet Captain Log with a concise written report of event details., • Knows and speaks knowledgeable about products, features, and services offered by hotels and restaurants., • Provides excellent customer service to all hotel and restaurant guests, not just those attending the event., • Reports to work on time and ready to work scheduled shifts.Qualifications, • Able to work flexible hours (nights, weekends)., • Responsible, dependable, punctual, organized., • Strong math skills., • Strong communication skills; must be able to speak, read, and understand English., • Clean and professional appearance., • Demonstrates enthusiasm for all things 21c, • Must be able to carry a full-service tray comfortably., • Must be able to stand and walk for long periods of time., • Must be able to lift at least 50 pounds. Additional Information 21c Museum Hotels is an equal-opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here:

Job Description About Puttshack: Headquartered in Chicago, IL, Puttshack is an upscale, tech-infused mini golf experience that opened its first U.S. location in 2021. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. The Puttshack experience is really all about having fun – and doing something fun – together. Working at Puttshack: At Puttshack, we take fun to the next level. We’re a fast-growing team of talented, hands-on go-getters who take pride in the work we do – and have a blast doing it. If you’re a mover and shaker who sets the bar high and loves the thrill of building something amazing, you’ll fit right in. We’re always on the lookout for the best people to join our growth journey. We are creative thinkers and even better do-ers; so if you’re inspired by new ideas and love bringing them to life, then we have the perfect canvas for you! Our Purpose is to bring everyone in to play. Puttshack has the power to bring together people of all generations– the experience is inclusive, accessible, and an all-around great time. We are always looking for ways to bring a sense of belonging to our associates and guests alike. Reporting into Director of Operations, the Hospitality Manager will help oversee a multi-faceted high-volume full-service restaurant/venue with a game component. Hospitality Managers are responsible for executing exceptional operations during shift execution, from the food we serve to the Guest service we provide in our venue. Manage hourly team members and provide them with leadership and development, while partnering closely with the Director of Operations and Assistant Director of Operations to achieve venue goals and business objectives. Key Responsibilities: Operational Leadership: • Oversee 1-2 areas of the venue operations including service, bar, reception, game & tech and/or bar., • Uphold company policies, processes, procedures, and standards to adhere to compliance and business objectives; inspires others to the do the same., • Effectively operate computer systems including a POS System, Online Team Member Scheduler., • Manages controllable expenses for their area of responsibility, • Ensure all side work is appropriately assigned and completed, • Participate in hiring, training, and developing hourly associates, • Create, maintain and update associate schedules using weekly and daily forecasts., • Conducts/leads pre-shift meetings to provide daily focus and provide continuous coaching and direction to hourly staff, • Manages Guest Service issues professionally and with a guest centric mindset, • Maintain a safe, secure and healthy work environment and food safety, • Minimum of 2 years of experience as a manager in a full-service restaurant; experience within a high-volume food & beverage, hospitality, and/or social entertainment venue, • Results driven; ability to lead/coach team to achieve business objectives/goals, • Strong communication skills with the ability to resolve conflict and provide direction to your teams, • Demonstrates financial acumen, strong understanding of restaurant operations, • Tech savvy and willingness to learn new systems and tools., • Flexible availability to work evenings, weekends, and holidays, • Preferred certifications including ServSafe and state/local licensing requirements, • Hospitality Degree preferred We have a guest service mindset and treat our associates the same way, offering our full-time associates: Health/Dental/Vision coverage options with a generous employer contribution * 401(k) matching * Company paid Life Insurance * Voluntary Disability Insurance * Generous PTO * Paid Parental Leave * Flex Spending Accounts * Pet Insurance * Associate discounts (FREE mini golf!) * …and more! Benefits eligibility and offerings may vary by location or position. Some of the above benefits are immediately available to our part-time or variable time associates, whereas others become available after completing initial employment periods. Please consult with the hiring team for more details. Puttshack USA is proud to be an Equal Opportunity Employer. All applicants will be considered without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Job Description Engineering excellence, built on people-first values. At LUZCO, we’re more than an engineering firm — we’re a familia. We pair technical excellence with a culture rooted in respect, flexibility, and genuine care for one another. Here, you're known by name, supported as a whole person, and encouraged to bring your authentic self to work with competitive benefits, and the flexibility to support life both inside and outside of work. We’re proud to be a 2025 Best Place to Work in St. Louis and a woman-owned, minority-owned boutique firm, delivering impactful engineering solutions in a workplace where people feel valued and empowered to grow. Why You’ll Love LUZCO * Benefits that take care of you: Top-notch medical, dental, and vision insurance; a competitive 401k match; generous PTO; student loan repayment assistance; and an employee recognition platform that celebrates your wins big and small. * Flexibility that fits your life: We get that life doesn’t always stick to a schedule. You’ll work with your supervisor to create a schedule that’s flexible and works for both you and the team. * Diversity that fuels innovation: Our team brings together a wide range of backgrounds, perspectives, and experiences. That diversity isn’t just something we talk about; it’s what drives our creativity and helps us find better ways to solve problems. * Growth that feels personal: Whether you’re continuing your education, earning new certifications, or stepping into new challenges, we’re here to help you grow in the direction that’s right for you. You’ll collaborate with experienced mentors and leaders who want to see you succeed. * A culture that gives back: We’re passionate about our communities. Every year, we dedicate paid time off for volunteering and encourage our team to use their talents to make a difference whether that’s mentoring students, serving local nonprofits, or getting hands-on in community projects. * A workplace that feels like you: We keep things relaxed and welcoming. Expect weekly happy hours, team lunches, a stocked kitchen, dogs in the office, and a casual dress code. It’s a space where you can be yourself and do your best work. The Role We are seeking a Transmission & Distribution Engineering Manager to lead engineering teams supporting electric utility transmission and distribution projects. This role combines technical leadership, team development, and project oversight to deliver high-quality line design solutions for utility clients. What Your Day Will Look Like: • Lead and manage teams responsible for transmission and distribution line design, including engineers and designers., • Oversee the design and delivery of electric utility line projects, ensuring quality standards, client requirements, and project timelines are met., • Provide technical leadership and mentorship, particularly related to QA/QC processes and engineering best practices., • Coordinate with clients and internal teams to monitor project progress, address challenges, and maintain strong client relationships., • Assist with resource planning and project staffing to ensure teams are effectively allocated across active projects., • Review and approve distribution and transmission line design packages, including various scopes, voltage levels, and structure types., • Support supervisors in identifying training needs and professional development opportunities for engineering staff., • Collaborate with leadership and business development teams to identify opportunities for department growth and new projects., • Participate in client meetings, capability presentations, and business development discussions as needed., • Perform other related duties as assigned. What You'll Bring to the Familia: • Bachelor’s degree in Engineering., • 7+ years of experience in electric utility line design or a related engineering field., • Experience with transmission and/or distribution line engineering projects., • Proficiency with PLS-CADD and other line design software such as PoleForeman, SPIDAcalc, or similar tools., • Familiarity with relevant industry standards including NESC, IEEE, RUS, ASCE, and ACI., • Strong leadership, communication, and mentorship skills with the ability to guide and develop engineering teams., • Professional Engineer (P.E.) license strongly preferred. Ready to make an impact? We know you might not check every single box on the job description—and that’s totally fine. At LUZCO, we care about potential, collaboration, and diverse perspectives. If you’re passionate about joining a supportive and innovative team, we encourage you to apply and show us what you can bring to the familia. Powered by JazzHR dNxVQjRyEa

Job DescriptionFood & Beverage Director Hotel Saint Louis - St Louis Mo About Us Hotel Saint Louis is a historic, luxury property in the heart of downtown Saint Louis, offering guests a one-of-a-kind hospitality experience that blends classic elegance with modern service. As part of the Marriott Autograph Collection, we are dedicated to delivering exceptional service, culinary excellence, and memorable guest experiences. Position Overview We are seeking a Food & Beverage Director with strong leadership experience in both front-of-house and back-of-house operations. The ideal candidate will be a dynamic, hands-on professional who can oversee restaurant, bar, banquets, and kitchen operations, ensuring top-tier service and high-quality food execution. This role is perfect for a working manager or chef-manager hybrid who thrives in both culinary and guest-facing environments. Key Responsibilities * Oversee daily food and beverage operations, including restaurant, bar, banquets, and in-room dining. * Lead and mentor both front-of-house and back-of-house teams to maintain a cohesive, service-driven culture. * Partner with the Executive Chef and culinary staff to ensure menu consistency, quality, and cost control. * Manage scheduling, labor costs, and inventory for all F&B outlets. * Ensure compliance with health, safety, and brand standards. * Drive guest satisfaction through personalized service, problem resolution, and attention to detail. * Coordinate with Sales and Events for banquets and special functions. * Oversee financial performance, including budgeting, forecasting, and cost controls. * Recruit, train, and develop food and beverage staff for long-term growth and retention. Qualifications * Minimum 3–5 years of progressive food & beverage leadership experience in hotels, upscale dining, or resorts. * Strong knowledge of both front-of-house and culinary operations (previous chef experience preferred). * Proven ability to manage staff, control costs, and improve guest satisfaction scores. * Excellent communication, organizational, and leadership skills. * ServSafe and/or TIPS certification preferred. * Experience with Marriott brand standards a plus. Benefits * Competitive salary based on experience * Health, dental, and vision insurance * 401(k) with company match * Paid time off and Marriott travel discounts * Opportunity for advancement within Innkeeper Hospitality Services Join Our Team If you’re an experienced hospitality professional with a passion for great food, exceptional service, and team leadership, we invite you to apply and be part of the continued success of The Hotel Blackhawk. DESIRED QUALIFICATIONS: Associate's degree in hospitality or related field with two years of experience in a Food & Beverage and catering role. PHYSICAL DEMANDS: While performing the duties of this job, the person must be able to occasionally move about inside the kitchen and dining areas. WORK SCHEDULE: Work a full-time varied schedule including days, nights, weekdays, and weekends as assigned by the department supervisor.

Job Description *This is an in-office role. We strongly prefer Kansas City, with alternate in-office opportunities available in Cincinnati, St. Louis, Chicago, and Detroit. Curious about a career with NorthPoint? NorthPoint is a real estate developer that has grown through combining an entrepreneurial spirit and empowerment of its team members. We are seeking an experienced environmental professional to join our environmental risk management team. As an Environmental Development Manager, you will be responsible for planning, leading and managing environmental due diligence and risk management activities to assess, procure, redevelop, manage and dispose of properties for industrial, data center and multifamily uses across the United States. “We truly believe, and I’m convinced, we have some pretty incredible assets. But those assets have all come from our people.” - Nathaniel Hagedorn | CEO. How We Put You First At NorthPoint Development we ask a lot of our employees, which is why we give so much in return. In addition to your competitive salary, we offer market-leading benefits and perks: • A selection of comprehensive medical, dental, and vision plans, • 401k with 100% match up to 6%, immediately vested upon enrollment, • Scholarships and paid professional development, • Wellness Spending Account, • Cellphone Reimbursement, • Mental Health Reimbursement, • Childcare Reimbursement, • $2,000 annual HRA and HSA contribution, • Free catered lunches + fully stocked kitchen, • Parental Paid Leave, • Flexible Spending Account, • Critically review environmental reports to assess properties’ environmental conditions, regulatory compliance status and go-forward requirements, as well as gaps in site conceptual models to be addressed by additional investigation and remediation., • Develop environmental investigation and remediation work scopes with environmental consultants, manage their performance, and interpret findings., • Support property transaction decisions with inputs regarding environmental liabilities and risks, development restrictions, and construction requirements and costs., • Interface with regulatory agencies, attorneys and property sellers, buyers, investors and lenders regarding NorthPoint’s environmental investigations, remediation, reporting and compliance., • Advise construction teams and contractors on appropriate protocols for earthwork, managing impacted materials, site-worker safety, permit-compliance requirements and soil management plans. Who You Are You have 5 to 10 years of relevant experience in the following types of consulting or corporate roles: • Performing environmental due diligence on brownfield properties being remediated and or redeveloped in a variety of state and federal regulatory frameworks;, • Designing and managing environmental investigation programs for soil, groundwater, surface water, soil vapor, and sediments – including experience with emerging contaminants including PFAS/PFOS;, • Identifying and evaluating potential subsurface remediation approaches in terms of their expected efficacy, cost and time to complete;, • Familiarity with requirements to investigate, remediate, monitor and report on brownfield properties in the following regulatory programs: CERCLA, RCRA, state voluntary cleanup, etc.;, • Developing soil-management and corrective-measures implementation plans to govern construction and remediation activities on contaminated sites;, • Evaluating, designing and installation of vapor intrusion mitigation systems;, • Managing multiple projects and teams simultaneously in a fast-paced environment, across a wide spectrum of site conditions, geography, complexity and stage of acquisition and construction;, • Familiarity with best practices in horizontal development on contaminated sites pertaining to underground utility installation; grading and earthwork; worker safety; encountering contaminated materials; stormwater basin configuration; vapor intrusion mitigation; and building pad and foundation construction; Excellent verbal and written communication skills coupled with ability to distill and present complex technical information to internal and external stakeholders;, • Knowledge of current state and federal environmental regulatory programs, pertaining to data center development including air emissions, wastewater discharges, stormwater discharges, waste management, and water withdrawal; and

Job DescriptionSalary: Based on Experience Food Services Manager Job Title: Food Services Manager Status: Part-Time, Seasonal 30 Hours per Week from when school in session August through May Salary: Based on Experience Benefits: 100% Employer Paid Medical, Dental, Vision, LTD/STD/Life Retirement: None The Biome School We are a tuition-free charter public school serving kindergarten to fifth-grade learners. At The Biome School, children explore a hands-on, student-driven education. Join a community of families and staff dedicated to turning young learners' potential into achievement. Position Summary The Food Service Manager is responsible for planning student lunch menus. They are also responsible for training employees, coordinating serving schedules, ordering supplies, and maintaining food preparation equipment. They also need to understand children's nutrition. The primary responsibilities for the Food Service Manager is the day-to-day operations of the cafeteria and food stands serving food in school. Meal planning is a major component of the job; it's important for individuals in this capacity to have a working knowledge of food preparation and food safety techniques. A Food Service Manager must be able to operate and oversee the upkeep of all kitchen equipment. They are responsible for hiring, training, and dismissing food service workers. Employee-related duties include keeping work and training records, managing timesheets, and coordinating schedules and shifts. Also, the Food Service Manager needs to possess strong leadership and administration skills, be a effective communicator, and have a solid knowledge of food production. Primary Duties & Responsibilities * Coordinate school calendar, service contract, and menus with food service vendor * Ensure the accuracy of meal service data (i.e. quantity and quality of meals received from vendor, temperature of food upon arrival, number of meals served etc.) * Prepare invoices for payment in a timely manner according to established procedures * Ordering/Planning * Assesses the appropriate quantity of food to order, prepare and serve according to projected meal count • DESE CEP Meal Reporting, • Report the total number of breakfast and lunch meals served on a monthly basis to the Department of Elementary and Secoondary Education Communication with families * Send weekly email reminders to families concerning signing up for meals for the week * Collect fees for full-pay & reduced-price breakfast & lunch * Meal Set-Up * Assist with set-up & breakdown of tables and chairs for lunch * Assist with serving lunch * Inventory * Monitor food service supplies (i.e., lunch trays, eating utensils, serving utensils, food service gloves, alternative lunch items, etc.) * Supervision and Compliance * Ensure that all food service-related certifications and vaccinations are current * Ensure compliance with DESE regulations related to food service * Attend all food service trainings as required by DESE * Secure food and supplies according to established guidelines and requirements * Secure substitutes for food service workers and him/herself in the event this is necessary; provides all related information to the school administrator according to established procedures * Supervises food service functions to ensure that food is served in a safe and sanitary environment * Accurately completes and submits all required daily, weekly, and monthly food service reports * Attends regularly scheduled manager meetings * Attends in-service training to improve skills and knowledge of job expertise Physical Demands and Working Conditions: Environment * Office and kitchen/cafeteria environment. * Driving a vehicle to conduct work. * Contact with a variety of individuals. * Constant interruptions. Physical Demands * Sit and stand for extended periods of time. * Reach in all directions. * Ability to lift 25 pounds maximum and carry objects weighing 15 pounds. * Bend, twist, kneel, and stoop. * Write legible reports. * Read notes, memos, and printed material. * Speak clearly and communicate effectively Knowledge, Skills and Abilities * Must be able to follow oral and written directions and have the ability to get along well with others * Must possess the ability to manage resources (people, equipment, food, finances, etc.) to best meet the nutritional needs of the students and the expectations of the school district * Ability to accurately complete and submit food service reports according to state and division requirements. Required Qualifications * At least one year of experience directly related to the duties and responsibilitiesspecified * High school degree or GED * English and Spanish bilingual is a PLUS * Experience in food preparation, kitchen maintenance,or a related field. * Must be reliable:arriveand depart ontime andmust be committed to the assigned tasks. * Must be willing to learn thesanitation practices required forhandling and serving food. * Able to follow routine verbal and written instructions. * Able to safely use kitchen equipment and supplies. * Able to meet the physical requirements necessary to safely and effectively perform assigned duties. Licenses and Certifications Must participate in available training and complete required certifications and continuing education / training hourstomeet USDA professional standards. Education and/or Experience: * Candidate must possess any combination of education and experience equivalent to completion of high school. * Experience and proficiency in quantity food service functions are preferred. To apply, please email the following items to : * Resum (not to exceed two pages; 12-point font) * Cover letter, which explains the candidates interest in the position as well as the skills and experiences that make the applicant a good candidate for the position (not to exceed two pages; 12-point font) Phone calls will not be accepted.

Job Reference Number: 35571 Employment Type: Full-Time, Onsite Segment: Education Brand: Elior-Collegiate-Dining Location: Saint Louis, Missouri (US-MO) We are looking to add an experienced, motivated Executive Chef for our Education team in Saint Louis. As an Executive Chef, you will have the opportunity to prepare delicious, healthy food for students, faculty & guests. Executive Chef will lead, train and develop others as well as participate in the organization, preparation and presentation of high-quality meal options. #LI-SC1 • Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation., • Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met., • Planning, organizing, and producing extraordinary culinary creations for all internal and external catering services., • Developing delicious high-quality menus based market trends, customer preferences, and nutritional considerations., • Working alongside the Food Service Director, District Manager and internal Culinary Leadership to achieve daily business expectations and all aspects of dining service., • Leading, training and assisting the kitchen staff to achieve productivity and efficiency objectives while producing exceptional dining options, • At least three years of progressive culinary experience including high volume catering., • Proficiency in Microsoft software programs., • Experience with budget & financial statements., • Strong Communication Skills, • Strong Leadership Skills Nice-to-haves: • Previous experience in Healthcare or Higher Education dining services Starting at $70,000 • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees) Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Whether you are applying for a position as a frontline employee, a manager, a member of the payables team, facilities maintenance, kitchen staff or bartender, your end goal is the same. As a professional bartender, you will play a key role in creating memorable guest experiences.

Taco Bell - Butler Hill Rd is looking for a full time or part time crew member to join our team in St. Louis, MO. As a Taco Bell - Butler Hill Rd crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key – you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier – and more fun – with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Butler Hill Rd -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Butler Hill Rd. Apply now!

Taco Bell - Butler Hill Rd is looking for a full time or part time crew member to join our team in St. Louis, MO. As a Taco Bell - Butler Hill Rd crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key – you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier – and more fun – with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Butler Hill Rd -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Butler Hill Rd. Apply now!

Job DescriptionJOB TITLE: Dishwasher Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis's best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. JOB RESPONSIBILITIES: • Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized., • Operate the industrial dishwasher safely and efficiently., • Unload and properly store clean dishes, utensils, and cooking equipment, • Assist in receiving and unloading deliveries when required., • Help with basic food prep tasks when needed., • Maintain a clean and safe work environment by following organization standards and sanitation regulations., • Aid other kitchen staff as needed., • Dispose of kitchen waste responsibly and maintain a clean disposal area., • Adhering to company standards, including personal hygiene and appearance, • Serving as an ambassador of Hi. And having pride in who we are Here are a few sayings that define what we care most about… • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most., • Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like., • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future., • High school diploma or equivalent preferred, • Hepatitis A vaccination record

Job DescriptionCompany Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity. Join our Flock! Job Description Reports To: Restaurant Manager, Food & Beverage Director General Purpose: The Busser clears used and dirty plates, glasses, etc., from the restaurant and ensures the cleanliness of tables in a timely manner. The Busser performs other duties as assigned by managers, servers, and kitchen staff. Specific Responsibilities: • Clears all dirty glasses, waste paper, napkins, plates, silverware, and bowls from the customer during the meal., • Keeps all silverware stocked in each station., • Retrieves clean glasses and plates from the dishwashing area and stores and restocks in the appropriate places., • Wipes all tables (when appropriate) and seats after clearing the table and checks the floor for crumbs., • Assists the servers/runners in any task that they ask., • Cleans and resets all tables after the guest leaves ONE AT A TIME., • Understands role within the steps of service., • Polishes silverware., • Completes all side work as outlined in the manual., • Reports to work on time and ready to work scheduled shifts., • Maintains a positive, friendly attitude with co-workers & guests., • Maintains a clean, orderly appearance in the restaurant service area., • Assists with/executes any tasks as assigned by the supervisor., • Follows all proper sanitation guidelines.Qualifications, • Able to work flexible hours (nights, weekends)., • Attention to detail/the ability to anticipate problems and create solutions., • Responsible, dependable, punctual., • Clean and professional appearance., • Must be able to stand for long periods of time., • Must be able to lift at least 50 pounds. Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionJOB TITLE: Dishwasher Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis's best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. JOB RESPONSIBILITIES: • Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized., • Operate the industrial dishwasher safely and efficiently., • Unload and properly store clean dishes, utensils, and cooking equipment, • Assist in receiving and unloading deliveries when required., • Help with basic food prep tasks when needed., • Maintain a clean and safe work environment by following organization standards and sanitation regulations., • Aid other kitchen staff as needed., • Dispose of kitchen waste responsibly and maintain a clean disposal area., • Adhering to company standards, including personal hygiene and appearance, • Serving as an ambassador of Hi. And having pride in who we are Here are a few sayings that define what we care most about… • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most., • Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like., • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future., • High school diploma or equivalent preferred, • Hepatitis A vaccination record

Job DescriptionRESPONSIBILITIES: The restaurant team member will report to the restaurant manager and oversee the training, onboarding, customer service and facility improvements • Training of employees on onboarding and provide feedback when necessary., • Oversee day-to-day operations on improvements and facility needs., • Handle inventory and maintenance of facility., • Oversee all open and closing duties of the facility are completed and cleanliness is maintained., • Handle the safety and health standards of the facility, • Perform any job-related duties as assignedSKILL REQUIREMENTS:, • Ability to stand and be on feet for extended periods of time, • Ability to carry and lift 25 lbs. at times, • Ability to work a flexible schedule, including evenings, weekends, and holidays., • Knowledge of food preparation and kitchen services, • Strong listening and verbal communication, • Professional leadership with internal and external individuals

Job Description The Dishwasher ensures the cleanliness and sanitation of all kitchenware, tableware, cooking equipment, and food preparation areas. This role supports smooth kitchen operations by maintaining a clean, safe, and organized workspace in a fast-paced, customer-focused environment. Key Responsibilities • Wash, sanitize, and properly store dishes, utensils, cookware, and glassware., • Operate dishwashing equipment according to safety and sanitation standards., • Maintain cleanliness of kitchen areas, including floors, walls, trash, and recycling., • Assist with basic food prep or kitchen tasks as directed by the manager., • Follow proper chemical handling and sanitation procedures., • Restock clean dishes and utensils for service staff and kitchen team., • Communicate with kitchen staff to prioritize urgent needs during peak times., • Previous dishwashing or kitchen experience preferred but not required., • Ability to work in a fast-paced, team-oriented environment., • Strong attention to detail and commitment to cleanliness., • Physical stamina: able to stand for extended periods and lift up to 50 lbs., • Fast casual restaurant kitchen with high activity and customer volume., • Exposure to hot water, cleaning chemicals, and kitchen equipment., • Team-based culture emphasizing efficiency, cleanliness, and safety.

Job DescriptionCompany Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity. Join our Flock! Job Description Reports To: Restaurant Manager, Food & Beverage Director General Purpose: The Busser clears used and dirty plates, glasses, etc., from the restaurant and ensures the cleanliness of tables in a timely manner. The Busser performs other duties as assigned by managers, servers, and kitchen staff. Specific Responsibilities: • Clears all dirty glasses, waste paper, napkins, plates, silverware, and bowls from the customer during the meal., • Keeps all silverware stocked in each station., • Retrieves clean glasses and plates from the dishwashing area and stores and restocks in the appropriate places., • Wipes all tables (when appropriate) and seats after clearing the table and checks the floor for crumbs., • Assists the servers/runners in any task that they ask., • Cleans and resets all tables after the guest leaves ONE AT A TIME., • Understands role within the steps of service., • Polishes silverware., • Completes all side work as outlined in the manual., • Reports to work on time and ready to work scheduled shifts., • Maintains a positive, friendly attitude with co-workers & guests., • Maintains a clean, orderly appearance in the restaurant service area., • Assists with/executes any tasks as assigned by the supervisor., • Follows all proper sanitation guidelines.Qualifications, • Able to work flexible hours (nights, weekends)., • Attention to detail/the ability to anticipate problems and create solutions., • Responsible, dependable, punctual., • Clean and professional appearance., • Must be able to stand for long periods of time., • Must be able to lift at least 50 pounds. Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Our client, an Ultra-High-Net-Worth Individual, is seeking an experienced, polished, and highly detail-oriented Executive Housekeeper to take full ownership of the daily care, presentation, and organization of a beautifully renovated historic Art Deco estate (circa 1920's) in St. Louis, Missouri. This is a full-charge housekeeping position within a sophisticated private residence of approximately 15,000+ square feet. The Executive Housekeeper will work in close partnership with a seasoned House/Estate Manager, serving as a trusted right hand and integral member of a collaborative household team. The ideal candidate takes pride in maintaining exceptional standards, anticipates needs, and brings both technical skill and emotional intelligence to their work. This role offers a rare opportunity to learn, grow, and refine one’s craft under a highly supportive, team-oriented household leader. Full-Charge Housekeeping & Estate Presentation * Maintain immaculate cleanliness and presentation throughout the entire residence, including: * 5 bedrooms * Formal foyer and sitting areas * Sunroom and music room * Family / TV room * Gym and private movie theater * Kitchen and expansive butler’s pantry * Wine cellar * Perform all daily, weekly, monthly, and seasonal cleaning with white-glove standards. * Deep clean and care for specialty areas and fine finishes, including chandeliers, decorative lighting, high ceilings, intricate fixtures, and delicate materials. * Maintain consistent readiness of the home for principals and guests at all times. Organization, Systems & Household Operations * Organize closets, cabinets, pantries, storage areas, and utility spaces with a thoughtful, systems-driven approach. * Build, maintain, and update household supply lists and inventories. * Assist the Estate Manager in developing and maintaining detailing schedules, care checklists, and preventative maintenance routines. * Identify opportunities to improve efficiency, organization, and long-term care of the home. Laundry, Garment & Linen Care * Full responsibility for laundry operations, including: * Washing, ironing, steaming, folding, and proper storage * Linen rotation and care * Spot treatment and stain removal (clothing, carpets, upholstery) * Perform light mending and repairs (e.g., sewing buttons, small fixes). Daily Household Support & Service * Provide daily household support including: * Coffee and light beverage service as requested * Assistance during entertaining (dishwasher loading/unloading, clearing, resetting spaces) * Trash removal and household waste management * Maintain discretion, professionalism, and a calm, service-oriented presence at all times. Collaboration & Team Culture * Report directly to and work closely with the House/Estate Manager, who serves as the primary day-to-day supervisor. * Join a household culture that is highly team-oriented, communicative, and respectful. * Learn from an experienced Estate Manager who values training, mentorship, and collaboration. * Participate in shared problem-solving and continuous improvement of household operations. * Communicate proactively while maintaining the highest levels of discretion and confidentiality. * This household values mutual respect, trust, and longevity, and seeks a professional who enjoys being part of a well-run, supportive team. Travel * Occasional travel may be requested to additional residences in Hawaii and Sweden. (These locations are staffed separately; travel would be periodic and supportive in nature.) Qualifications & Skills * Proven experience as an Executive Housekeeper or senior full-charge housekeeper in a private estate or luxury residential environment. * Exceptional attention to detail and pride in presentation. * Strong organizational and time-management skills. * Comfortable managing a large, formal home independently while collaborating with leadership. * English fluency required. * Flexible, adaptable, and solution-oriented mindset. * Physically capable of hands-on housekeeping duties. * Willingness to undergo a comprehensive background check. Schedule & Compensation * Hourly Rate DOE * Exempt position (overtime not eligible). * Schedule requires flexibility based on household needs and occasional entertaining. Benefits * Medical stipend: $300/month * Paid Time Off: 2 weeks annually

Job DescriptionSalary: DOE ABOUT SALT + SMOKE: If youre passionate about great food, great people, and delivering outstanding experiences, apply today! We cant wait to meet you and see how you can make happy happen at Salt + Smoke!The team at Salt + Smoke have been passionate about treating meat right for years and are excited to bring our St. Louis-style BBQ to the Delmar Loop, Hampton, St. Charles, Ballpark Village, Ellisville, Kirkwood, South County, and Edwardsville neighborhoods. We do our best to bring you the best, serving our community is what we love to do! Our Mission: BBQ, bourbon, and beer are what we do, but people are who we are.To learn more about our values and what we stand for, please click the link to learn more! Salt + Smoke Values ESSENTIAL FUNCTIONS: The Sous Chef / Kitchen Manager manages staff and day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations. This position directly manages assigned staff and indirectly manages all employees of the kitchen. Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and employees. Unites associates in a common commitment to achieve and exceed these goals. Impresses guests with quality and timely service in food presentation and preparation. • Assign and direct the work and train kitchen associates to maximize productivity and minimize waste., • Inspect daily use records with the Executive Chef to make sure that estimates are filled in correctly and employees are following these estimates as closely as possible., • Pull all food needed for daily production from the walk-in box and utilize all leftovers., • Communicate both verbally and in writing to provide clear direction to staff., • Maintain and supervise good cleaning and sanitation practices in all areas in the kitchen., • Operate as the main expeditor when necessary, ensuring that all food leaving the kitchen is accurate according to ticket modifications and dietary restrictions, and plated in a highly presentable manner., • Assist in BOH performance reviews., • Provide constructive feedback in a consistent and positive manner., • Provide daily communication in our logbook system to keep operations and management aware of day to day operations., • Assist in Schedule Back of House staff and cut throughout shifts as necessary to maintain and exceed labor targets., • Conduct and supervise twice daily tastings with FOH and BOH management to ensure food quality and consistency., • Order food based on inventory and predicted needs for the restaurant while maintaining and exceeding budget goals., • Remain aware of ticket times and resolve any issues causing longer times than our standard., • Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure., • Comply with attendance rules and be available to work on a regular basis., • Ability to be organized and capable of multi-tasking with attention to detail., • Ability to work in a face paced environment., • Ability to stand and be on feet for extended periods of time in varied climate conditions., • Ability to carry and lift up to 50 to 80 lbs frequently., • Ability to go up and down stairs., • Ability to work a flexible schedule, including evenings, weekends, and holidays. Scheduled days and times may vary based on business needs., • Possess knowledge of food preparation and kitchen services, business and basic accounting principles and practices., • Ability to effectively and efficiently manage daily operations and resolve operational problems., • Possess strong listening, verbal, and written communication skills with professionalism, diplomacy, and confidentiality., • Display consistent professional leadership while simultaneously handling competing and changing priorities and projects., • Have basic computer skills - Word, Excel, POS terminals. EDUCATION AND EXPERIENCE: • High school education plus schooling in culinary arts or related majors. PAY & BENEFITS: • Pay Range: $55,000 to $65,000 annually, based on experience, qualifications, and business needs., • You will be eligible to participate in our store performance bonus program. Bonuses are based on up to three categories: Food, Labor, and Liquor/Beer/Wine (LBW). Eligibility for specific categories is determined by position. Each eligible category has three potential achievement levels, with higher levels resulting in higher percentage payouts. The payout percentages are tied to the overall profitability of the store. REASONS YOU'LL LOVE JOINING OUR TEAM: • Supportive and Inclusive Culture:At Salt + Smoke, we pride ourselves on fostering a culture of warmth, belonging, and community where everyone is valued, supported, and encouraged to thrive. Whether its our team, our guests, or our famous brisket, we deliver our very best in everything we do. If youre passionate about making people feel welcome and delivering top-notch experiences, youll feel right at home here., • Advancement Opportunities:At Salt + Smoke, your growth is our growth. We recognize the potential in every bestie and provide numerous opportunities for advancement. Whether youre interested in moving into a leadership position, taking on a corporate role, or exploring positions in operations or with our commissary team, theres a clear career path for you here!, • Benefits*:We offer an exceptional benefits package for eligible part and full-time team besties, including:, • Medical Coverage PPO and HSA Plans, • Dental & Vision Insurance, • Company Provided - Life & AD&D Insurance, • Company Provided - Short-Term Disability, • Long-Term Disability, • FSA Dependent Care & Medical Plans, • 401(k) Retirement Plan With Employer Match, • Paid Time Off, Holiday, and Sick Time (for Full Time Salaried Besties), • Part Time Paid Time Off (for eligible Part Time Hourly Besties)*, • Employee Discounts *Part time besties are eligible for benefits after 1 year of employment, with an average of 30+ hours per week. If a part time bestie meets these requirements, they will also be eligible for the Part Time PTO policy. WE ARE PROUD TO BE AN EQUAL OPPORTUNITY EMPLOYER: We are committed to a work environment that supports, inspires, and respects all individuals. We promote, support, thrive and celebrate diversity, inclusion, and culture, which connects the entire Salt + Smoke family. Salt + Smoke Company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. STAY CONNECTED WITH US:

Job DescriptionDescription: The Ice Cream Batcher is a production team member who creates Clementine’s decadent ice creams, sorbets, and desserts while upholding the company's high manufacturing and food safety and sanitation standards. • Full-Time, • Hourly, • Batch, produce, and package ice cream per approved recipes and procedures, • Measure ingredients accurately and record all data for traceability, • Measure inclusions for ice cream producing and record all data for traceability, • Manage inventory levels and report when ingredients are needed, • Maintain cleanliness and sanitation standards to FDA standards, • Operate a digital scale to measure ingredients accurately, • Collaborate with team members in a fast-paced environment, • Must be comfortable learning and operating manufacturing equipment (including but not limited to: ice cream freezers, industrial sized blenders, pumps, COP system), • Maintain food safety records, • Quality check ingredients and finished ice cream for everything produced, • Operate confectionery and baking equipment (including but not limited to: knives, steam kettles, chocolate melter, mixers, blenders, cake slicer), • Maintain food safety records, • Accurately enter yields and lots #’s into inventory system, • Responsible for maintaining ice cream production logbooks for FSMA including cleaning logbooks, temperature logbooks, equipment checks and sanitation records., • Support the ice cream production team by stepping in to ice cream production, filling pints, labeling, and helping in the kitchen as needed. Supervisor: Production Manager Supervises: N/A Note: Job Descriptions are not exhaustive lists of all skills, responsibilities, or efforts associated with a job. They reflect principal job elements essential for performing the job and evaluating performance. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. Requirements: • 1-2 years kitchen or food manufacturing experience preferred, • Lift 30 lbs. constantly, • Lift 50 lbs. occasionally and comfortably, • Remain standing for the majority of the shift; stoop and reach, • Must be 18 years of age or older, • Ability to strictly follow recipes, standards, and procedures while adhering to safety and sanitation rules, • Must have basic math skills, • Tolerate abrupt and significant changes in temperature, due to frequent interaction with freezers and coolers, • Ability to taste, smell, and distinguish colors and flavors, • Must be able to climb step stools of varying heights, • Ability to handle products and ingredients that include milk, egg, peanut, tree nut, soy, and/or wheat, • Must have the ability to read, write and speak English, • Reliable means of transportation to and from production facility

Job Description Our Back of House positions may include a few different areas. These include: The Dishwasher duties include: Ensures the availability of clean dishes by washing dishes, pots, pans, and flatware; Prepares dish area and kitchen for next shift by cleaning and restocking; Unloads and stores deliveries as needed; Sweeps and mops floors, especially in the event that items are broken or spilled; Takes out the trash and rinses garbage cans; Protects establishment and guests by adhering to sanitation and safety policies; Other duties as requested by manager. The Line Cook duties include: Maintains food preparation areas, cooking surfaces, and utensils; Manages sanitation, health, and safety standards in work areas; Reads food orders and/or receives verbal instructions required and prepares orders quickly and accurately; Cleans and restocks station at the beginning and end of each shift, preps additional items as necessary; Ensures prepared food meets quality and quantity requirements; Protects establishment and guests by adhering to sanitation and safety policies; other duties as requested by management. The Prep Cook duties include: Prepares foods for cooking based on prep lists and manager directions; Prepares food of consistent quality with recipe cards and production and portion standards; Cleans and sanitizes station at beginning and end of shift which may include light dishwashing; Protects establishment and guests by adhering to sanitation and safety policies; other duties as requested by management. This is for a position at a franchised McAlister’s Deli location

Job Description Looking for an employer that will treat you with RESPECT? Wendy’s knows that people are its greatest asset; therefore, we strive to maintain a RESPECTFUL work environment. We are constantly working to provide you with a challenging and rewarding work experience, and we hope that you will come and talk to us. We are proud to provide competitive benefits and pay. We offer DAILY PAY for all hourly employees! Work today, get paid tomorrow! Benefits: • Healthcare plans (based on length of service and number of hours worked per week), • College Assistance, • Education Rewards/ GED Assistance, • Free Meals while working*, • Uniforms, • Flexible Schedules, • Direct Deposit and Paycard, • Daily Pay, • Tenure Recognition, • Referral Bonus, • Employee Recognition Program, • Employee Assistance Program (ComPsych), • Unity Care, • Company Chaplain This Wendy’s location is a part of Manna Inc. Manna Inc. is an affiliate of several restaurant concepts founded in 1988 and based out of Louisville, KY. Each Manna affiliate is a minority owned company that focuses and dedicates itself to fostering an environment of diversity and inclusion. We established the Unity Care Fund, a charity funded by Manna and its employees to provide aid to employees in times of crisis. Manna’s Women in Leadership Council is built on a set of core values and guiding principles that support our commitment to the ongoing development and growth of the women in our companies. We believe in YOU! Employee development is a critical part of our business. We offer hourly employee development to our teammates and more than 50% of our managers come from the hourly ranks! Job Description: Crew Member at Wendy’s Position Title: Crew Member Reports To: Restaurant Manager/Supervisor Position Overview: As a Crew Member at Wendy's, you will play a key role in creating a welcoming, fast, and enjoyable experience for our guests. Whether you are working in the kitchen, preparing food, or interacting with customers in the dining area, your dedication to providing high-quality service and food will help uphold Wendy’s reputation for excellence. Key Responsibilities: * Customer Service: * Greet customers warmly and with enthusiasm. * Assist customers with menu options, take accurate orders, and ensure all orders are processed correctly. * Address customer inquiries and resolve any issues promptly with a positive attitude. * Maintain a clean and organized dining area, ensuring the restaurant is always presentable for guests. * Food Preparation and Quality: * Prepare food according to Wendy’s standards, ensuring accuracy and quality. * Follow food safety guidelines and sanitation procedures at all times. * Operate kitchen equipment safely and efficiently. * Ensure food portions and presentation meet company standards. * Cash Handling and Register Operation: * Accurately handle cash transactions and process credit/debit payments. * Provide change and receipts to customers in a timely manner. * Keep the cash register area clean and organized. * Team Collaboration: * Work closely with team members and supervisors to ensure efficient restaurant operations. * Contribute to maintaining a positive and supportive work environment. * Assist with inventory management and stocking as needed. * Health and Safety Compliance: * Ensure compliance with local health and safety regulations. * Maintain cleanliness of kitchen, dining, and restroom areas. * Follow proper food handling, storage, and sanitation protocols. * Additional Duties: * Assist with opening and closing duties as required. * Take part in training programs to develop skills and improve performance. * Perform other tasks as assigned by the restaurant manager or supervisor. Qualifications: * Must be at least 16 years of age (or comply with state-specific labor laws). * Prior food service or customer service experience is a plus but not required. * Excellent communication and interpersonal skills. * Ability to work in a fast-paced environment and remain calm under pressure. * Must be dependable and punctual. Job Requirements: * Ability to stand for extended periods (4-8+ hours) with periodic breaks. * Perform repetitive motions, including frequent use of hands and arms for tasks such as chopping, stirring, carrying, and operating equipment. * Frequent bending, stooping, squatting, stretching, twisting, and reaching above eye level. * Capability to walk up and down stairs and use a step ladder as needed. * Occasional sitting, talking, and active listening as required by the role. * Ability to lift and carry up to 50 pounds regularly as part of job duties, including but not limited to food supplies, dishware, and equipment. When handling heavier loads, employees MUST use appropriate lifting equipment and/or seek assistance from a second person. * Ability to move around the kitchen quickly and efficiently. * Compliance with food safety and sanitation regulations. Work Environment/ Job Conditions: * Flexible scheduling, including nights, weekends, and holidays. * Work in a loud, fast-paced environment. * Employees may regularly work in varying temperature zones, including hot kitchen areas with stoves, ovens, grills, and fryers, as well as cold storage areas like refrigerators and freezers. * May involve exposure to heat, noise, and cleaning chemicals in the kitchen area. * Proper personal protective equipment (PPE) and training to ensure safety and comfort while handling temperature-sensitive tasks. * Awareness of temperature fluctuations and safe practices is essential for maintaining food safety standards and personal well-being. * Job duties span both indoor and outdoor settings, requiring adaptability to different environments. * Outdoor tasks may involve curbside delivery, trash maintenance, or ensuring a clean and welcoming exterior for guests. * Awareness of potential hazards such as hot surfaces, sharp objects, and wet floors. This job description provides an overview of the responsibilities and qualifications for the Crew Member position at Wendy's. Specific duties and requirements may vary by location or role.

Job Description Position Type: Part-time / Full-time || Reports To: Floor Manager / General Manager Overview Servers at Alpha Brewing are responsible for delivering a high-quality, personable dining experience. You’ll guide guests through our menu and beverage offerings, upsell local brews, and ensure tables are taken care of from start to finish. Key Responsibilities * Greet guests warmly and promptly * Know the full food and drink menu, including pairings and allergens * Upsell craft beers, cocktails, and chef specials * Use the 3-Touch Rule: greet, mid-meal check-in, and pre-close * Maintain clean and stocked tables * Process payments accurately and efficiently * Communicate guest needs with the kitchen and bar Requirements * Strong communication and hospitality skills * Prior service experience preferred but not required * Ability to multitask in a fast-paced environment * Enthusiastic attitude and team player

Job Description Five Iron Golf is more than just a golf simulator lounge—it’s a one-of-a-kind entertainment experience that brings together top-tier golf technology, a lively social atmosphere, handcrafted cocktails, and scratch-made food. Our Clayton location is growing, and we’re looking for motivated Line Cooks to join our back-of-house team and deliver high-quality food that keeps guests coming back. What You’ll Do As a Line Cook, you’ll play a critical role in preparing and executing menu items with consistency and efficiency. Responsibilities include: * Preparing and cooking menu items to recipe and quality standards * Operating grills, fryers, ovens, and other kitchen equipment safely and effectively * Maintaining clean, stocked, and organized stations during service * Assisting with prep work, restocking, and closing duties * Following food safety and sanitation guidelines at all times * Working with the Kitchen Manager and BOH team to ensure timely ticket execution * Supporting menu changes, specials, and seasonal features as needed Who You Are * Previous experience as a Line Cook or Prep Cook preferred (but we’ll train the right candidate) * Passionate about food quality and presentation * Dependable and able to thrive in a fast-paced kitchen environment * Team player with strong communication skills * Physically able to stand for long periods and lift up to 50 lbs * Flexible availability including evenings, weekends, and holidays Why Join Five Iron Golf * Competitive hourly pay with opportunities for advancement * Employee perks including food, beverage, and simulator play discounts * Full-time and part-time scheduling available * Work in a fun, high-energy sports and entertainment venue * Be part of a supportive, team-first culture with growth potential If you’re ready to bring your cooking skills to a fast-paced kitchen in a unique entertainment setting, apply today to join Five Iron Golf in Clayton as a Line Cook!

Job DescriptionJOB TITLE: Cashier Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis's best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. JOB RESPONSIBILITIES: • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable., • Greeting every guest and providing out-of-this-world service., • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!, • Taking orders with the guest and delivering orders to the customer., • Removing trash from guests' tables and offer drink refills., • Process customer payments., • Check up on every guest, resolving any issues or complaints promptly and professionally., • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team, • Adhering to company standards, including personal hygiene and appearance, • Assisting in community-related events, festivals, etc. Here are a few sayings that define what we care most about… • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most., • Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like, • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future, • High school diploma or equivalent preferred, • Hepatitis A vaccination record

Job DescriptionJOB TITLE: Cashier Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis's best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. JOB RESPONSIBILITIES: • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable., • Greeting every guest and providing out-of-this-world service., • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!, • Taking orders with the guest and delivering orders to the customer., • Removing trash from guests' tables and offer drink refills., • Process customer payments., • Check up on every guest, resolving any issues or complaints promptly and professionally., • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team, • Adhering to company standards, including personal hygiene and appearance, • Assisting in community-related events, festivals, etc. Here are a few sayings that define what we care most about… • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most., • Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like, • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future, • High school diploma or equivalent preferred, • Hepatitis A vaccination record

Job DescriptionJOB TITLE: Cashier Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis's best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. JOB RESPONSIBILITIES: • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable., • Greeting every guest and providing out-of-this-world service., • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!, • Taking orders with the guest and delivering orders to the customer., • Removing trash from guests' tables and offer drink refills., • Process customer payments., • Check up on every guest, resolving any issues or complaints promptly and professionally., • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team, • Adhering to company standards, including personal hygiene and appearance, • Assisting in community-related events, festivals, etc. Here are a few sayings that define what we care most about… • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most., • Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like, • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future, • High school diploma or equivalent preferred, • Hepatitis A vaccination record

Job Description Sbarro 1155 St. Louis Galleria St., Space FC04, St. Louis, MO 63117 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance Responsible for achieving restaurant objectives. Assigns, directs and follows up on activities of subordinate employees including managers and team members. Ensures compliance with all Company policies and procedures, federal, state and local laws and Company business standards. This position must be able to work and communicate effectively with the restaurant management team and the team members in order to drive sales and profits. Supervisory Responsibility Provides direct supervision to others. Provides functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures and has authority to hire, discipline or terminate employees. Essential Functions To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions which include: • Come to work promptly and regularly, • Take direction from supervisors, • Provide leadership and direction and work well with others, • Work in a fast-paced environment, • Accomplish multiple tasks within established timeframes, • Interact positively with Customers, • Stand much of the work day, • Concentrate and perform duties accurately, • Perform the Accountabilities listed below, • Perform as stated in the Work Requirements and Physical Demands section below Accountabilities 1. Trains, monitors and reinforces food safety procedures to subordinate managers and team. members. Ensures all Company food safety procedures are followed. Ensures that all health, safety and sanitation requirements are met in accordance with federal, state and local standards; 2. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 3. Hires, develops, evaluates, coaches and counsels Managers and Team Members in accordance with Company Human Resources policies and procedures. Monitors tasks performed to ensure achievement of Company goals and objectives. 4. Responsible for entire store operations including, but not limited to, systems usage, recipe adherence, payroll and timekeeping procedures, and guest interactions. Takes corrective action as necessary. 5. Responsible for profit and loss management through cash control / security policies and procedures, maintaining inventory, food cost, managing labor and reviewing financial reports. Takes corrective action as necessary. 6. Takes inventory and orders / purchases food and supplies while applying appropriate cost control measures. 7. Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and profits. 8. Engages in local restaurant marketing (LSM) efforts., 9. Performs other job related duties as may be assigned or required. Work Requirements and Physical Demands • Able to work a variety of schedules in accordance with business needs and customary scheduling requirements • May be required to transfer from one location to another as business needs dictate, • Prolonged periods of standing, walking, bending and stooping, • Able to lift 50 pounds, • Able to effectively and safely use kitchen equipment, • Possess basic mathematical skills, • Displays professional and appropriate image and appearance Other Requirements • Must be certified with appropriate state or local health department, • Must be in possession of appropriate license and permit to sell alcoholic beverages (where applicable) • Any additional duties as assigned Minimum Qualifications • 18 years of age, minimum, • High School Diploma or GED, preferred, • 3-5 years of restaurant or supervisory experience, preferred ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Paid time off, • Parental leave Compensation: General Manager pay range is $75,000$85,000, with the potential to earn above this range through a percentage profit share. To succeed, you should be able to lead a team to: • Source, select, and grow great team members, • Deliver superb guest experiences & fantastic food, • Create a safe, clean, and comfortable environment for your guests, • Ensure adherence to all food safety and responsible alcohol service standards, • Grow sales!, • Meet or exceed budgeted financial targetsIf this sounds like you, apply today. We look forward to meeting you! Requirements • Eligible to work in the United States, • Min. 2 years experience in a full-service, casual bar/restaurant management position, • Min. 21 years or older, • Available to work nights, weekends, and holiday shifts

Job Description Position Summary: Kitchen staff are responsible for supporting the kitchen operations by preparing ingredients, cooking food, and ensuring the kitchen is clean and organized. This role involves working closely with other kitchen staff and following the instructions of the Kitchen Manager or Head Chef to provide high-quality dining experience for our guests. Key Responsibilities: Food Preparation: • Prepare ingredients by washing, chopping, and measuring items., • Assist with the preparation of menu items according to recipes and standards., • Cook menu items in cooperation with the rest of the kitchen staff., • Ensure food is cooked to the correct temperature and follows health and safety guidelines., • Plate and garnish dishes according to the restaurant’s standards., • Maintain a clean and organized work area, including kitchen stations and equipment., • Follow cleaning schedules for kitchen equipment, floors, and other surfaces., • Wash dishes, utensils, and other kitchen items as needed., • Assist with the receiving and storage of deliveries., • Monitor inventory levels and report shortages or issues to the Kitchen Manager., • Work collaboratively with other kitchen staff to ensure smooth kitchen operations., • Communicate effectively with the Kitchen Manager, Head Chef, and other team members., • Follow all health and safety regulations, including food handling and sanitation standards., • Report any safety hazards or issues to the Kitchen Manager immediately., • Participate in regular health and safety training., • Follow proper sanitary practices for meat preparation, storage and packaging., • Servsafe Certification required, • One Year Previous kitchen experience required., • High level of knife skills, • Basic understanding of cooking methods, ingredients, and kitchen equipment., • Ability to work in a fast-paced environment and handle pressure., • Strong organizational and multitasking abilities., • Excellent communication and teamwork skills., • Ability to follow instructions and recipes accurately., • Must be able to work evenings, weekends, and holidays as needed., • Ability to stand for extended periods and lift heavy items (up to 50 lbs)., • Fast-paced kitchen environment with exposure to heat, noise, and various cooking equipment.

Job Description We are looking for high energy line cooks with flexible schedules who are able to work long hours and multiple stations. Weekend availability required. 2+ years of experience in high volume kitchens preferred. Good attitude and the ability to work well with others is key. LINE COOK JOB DESCRIPTION This position reports to the kitchen manager. Job Overview Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The line cook is responsible for the daily preparation of food items in the pantry, fry stations, grill or other areas of the kitchen. Experience/Knowledge: • 2+ years cooking experience in a high volume kitchen, • Basic understanding of professional cooking and knife handling skills, • Understanding and knowledge of safety, sanitation and food handling procedures

Job Description Restaurant Hiring: General Manager / Kitchen Manager / Restaurant Manager Location: Arnold, Crestwood, Rolla, MO. & Alton, Swansea IL. Salary Range: $56k to 75K Job Type: Full-Time Compensation: Competitive salary based on experience + potential bonuses Benefits: Health benefits, paid time off, employee meals/discounts, growth opportunities Job Overview We are seeking motivated and experienced leaders to join our team in the following roles: Restaurant General Manager, Kitchen Manager, and Restaurant Manager. These positions are responsible for maintaining high standards of food quality, customer service, team leadership, and operational excellence in a fast-paced restaurant environment. Open Positions Restaurant General Manager Responsibilities • Oversee all daily restaurant operations, • Lead, train, and develop management and hourly staff, • Manage labor, food cost, and overall profitability, • Ensure excellent customer service and guest satisfaction, • Maintain compliance with health and safety regulations, • 3–5+ years of restaurant management experience, • Strong leadership and operational skills, • Experience managing budgets and financial performance Kitchen Manager Responsibilities • Manage kitchen operations and food preparation, • Ensure food quality, safety, and consistency, • Monitor food inventory, ordering, and cost control, • Train kitchen staff on procedures and food safety standards, • 2–4+ years of kitchen leadership experience, • Knowledge of food safety and sanitation standards, • Ability to manage high-volume kitchen operations Restaurant Manager Responsibilities • Support daily front-of-house and back-of-house operations, • Supervise staff, schedules, and service flow, • Ensure excellent guest experience, • Assist with inventory, cash handling, and shift management, • 1–3+ years of restaurant supervisory experience, • Strong communication and customer service skills, • Ability to work flexible schedules What We’re Looking For • Leadership mindset and positive attitude, • Ability to work in a fast-paced, team-oriented environment, • Strong problem-solving and communication skills, • Commitment to excellent service and operational standards Why Join Our Team? • Competitive pay and potential bonuses, • Career growth opportunities, • Supportive and energetic work environment, • Opportunity to grow with an expanding restaurant teamCompany DescriptionRecruiting Plus, LLC , a company with over 37 years of restaurant operations and recruiting experience, has partnered with many national chains to recruit talented Restaurant Managers for them at all levels of the organization. Many of those chains don't advertise for these critical positions. No fees involved for us to get you an introduction into these outstanding restaurant companies. We specialize in connecting the appropriate candidate with the best available position. We are currently recruiting General Managers, Assistant General Managers, Restaurant Managers, Fast Track General Managers, and Culinary Managers in many markets across the country.Recruiting Plus, LLC , a company with over 37 years of restaurant operations and recruiting experience, has partnered with many national chains to recruit talented Restaurant Managers for them at all levels of the organization. Many of those chains don't advertise for these critical positions. No fees involved for us to get you an introduction into these outstanding restaurant companies. We specialize in connecting the appropriate candidate with the best available position. We are currently recruiting General Managers, Assistant General Managers, Restaurant Managers, Fast Track General Managers, and Culinary Managers in many markets across the country.

Job Description We’re seeking a Kitchen shift supervisor who can lead by example, support the team, and keep day-to-day operations running smoothly. If you have a passion for hospitality, great leadership skills, and thrive in a fast-paced environment, this could be the perfect fit. What We’re Looking For: We need a Shift Manager who: • Has a passion for hospitality and a keen eye for detail, • Knows how to build and lead a strong, cohesive team, • Stays calm and collected under pressure, • Is organized, efficient, and solution-oriented, • Communicates effectively with both staff and guests What You’ll Be Doing: • Leading your shift to ensure exceptional service and smooth operations, • Supervising and supporting servers, bussers, bartenders, and kitchen staff, • Handling guest concerns or feedback with professionalism and care, • Monitoring service quality, cleanliness, and adherence to restaurant standards, • Assisting with scheduling, training, and coaching team members, • Overseeing cash handling, opening/closing procedures, and shift reports, • Jumping in to help wherever needed—because teamwork matters What We Offer: • A leadership role in a locally loved establishment, • Competitive pay and growth opportunities, • A supportive, team-focused environment, • The chance to make an impact and build your career in hospitality If you have experience in restaurant management or supervisory roles and love creating amazing guest experiences, we’d love to talk to you.

Job DescriptionAssistant General Manager REPORTS TO: General Manager SUPERVISES: Shift Manager, Cashiers JOB SUMMARY: The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis's best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Assistant General Manager is responsible for the restaurant's profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). JOB RESPONSIBILITIES: • Building a best-in-class team which includes hiring, training, and developing your management and hourly team, • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand, • Working with ownership to set Sales & Profitability goals, • Operational excellence, maintaining flawless shift execution, • Working with shift leaders to become better leaders and execute shifts independently, • Managing Restaurant labor costs which include weekly scheduling for the team, • Maintaining food cost standards by managing inventory, ordering, portion control, etc., • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc., • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team, • Streamlining the kitchen processes to maintain fast casual ticket times, • Creating and maintaining a positive culture where people want to work and are pushed to be their best., • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced, • Maintaining and delegating checklists to ensure the effective running of the kitchen., • Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us., • Ensuring all team members meet all restaurant safety and food handling standards., • Adhering to company standards, including personal hygiene and appearance, • Assisting in community-related events, festivals, etc. Here are a few sayings that define what we care most about… • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most., • Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like., • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future., • Chef-Driven – Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting., • Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred, • High school diploma or equivalent required; some college preferred, • Hepatitis A vaccination record

Job Description We are looking for high energy line cooks with flexible schedules who are able to work long hours and multiple stations. Weekend availability required. 2+ years of experience in high volume kitchens preferred. Good attitude and the ability to work well with others is key. LINE COOK JOB DESCRIPTION This position reports to the kitchen manager. Job Overview Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The line cook is responsible for the daily preparation of food items in the pantry, fry stations, grill or other areas of the kitchen. Experience/Knowledge: • 2+ years cooking experience in a high volume kitchen, • Basic understanding of professional cooking and knife handling skills, • Understanding and knowledge of safety, sanitation and food handling procedures, • Ability to read and understand kitchen terminology We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.

Job DescriptionJOB TITLE: Team Member JOB RESPONSIBILITIES: • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable., • Greeting every guest and providing out-of-this-world service., • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!, • Taking orders with the guest and delivering orders to the customer., • Removing trash from guests' tables and offer drink refills., • Process customer payments., • Check up on every guest, resolving any issues or complaints promptly and professionally., • Food preparation and assistance to the KM and AKM., • Responsible for maintenance and food safety of the assigned station., • Setting up stations and stocking necessary supplies., • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience., • Cleaning and organizing stations and other kitchen equipment., • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc., • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team., • Adhering to company standards, including personal hygiene and appearance., • Assisting in community-related events, festivals, etc., • Serving as an ambassador of Hi. And having pride in who we are., • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most., • Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like., • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future., • High school diploma or equivalent preferred., • Hepatitis A vaccination record.

Job DescriptionJob brief We are looking for a professional Line Cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line Cook duties will consist of assisting the kitchen manager with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, portioning, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow management instructions, • Clean up station and take care of leftover food, • Assist with keeping a clean and tidy kitchen, including washing and drying dishes when needed, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customersRequirements and skills, • Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices, • Culinary school diploma a plus

Job DescriptionJOB TITLE: Shift Manager • REPORTS TO: Assistant Kitchen Manager / Assistant General Manager JOB RESPONSIBILITIES: • Assisting the Kitchen Manager and General Manager in training and developing the team., • Flawless & independent shift execution., • Engaging with guests to ensure an out-of-this-world experience for them., • Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it's slow., • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc., • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team., • Streamlining the kitchen processes to maintain fast casual ticket times., • Creating and maintaining a positive culture where people want to work and are pushed to be their best., • Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced., • Maintaining and delegating checklists to ensure the effective running of the kitchen., • Regularly testing products to ensure the quality and the execution of recipes meets the standards we set., • Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies., • Training and developing your team members., • Ensuring all team members meet all restaurant standards for safety and food handling., • Adhering to company standards, including personal hygiene and appearance., • Serving as an ambassador of Hi. And having pride in who we are., • Any other tasks as assigned by your manager. WORK ENVIRONMENT: Here are a few sayings that define what we care most about… • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe success is inevitable by focusing on the things that matter most., • Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like., • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future., • A minimum of 2 years of restaurant experience is required., • High school diploma or equivalent required; some college preferred., • Hepatitis A vaccination record.

Job DescriptionFood & Beverage Manager Hotel Saint Louis Part of Marriott’s Autograph Collection About Us Hotel Saint Louis is a historic, luxury property in the heart of downtown Saint Louis, offering guests a one-of-a-kind hospitality experience that blends classic elegance with modern service. As part of the Marriott Tribute Portfolio, we are dedicated to delivering exceptional service, culinary excellence, and memorable guest experiences. Position Overview We are seeking a Food & Beverage Manager with strong leadership experience in both front-of-house and back-of-house operations. The ideal candidate will be a dynamic, hands-on professional who can oversee restaurant, bar, banquets, and kitchen operations, ensuring top-tier service and high-quality food execution. This role is perfect for a working manager or chef-manager hybrid who thrives in both culinary and guest-facing environments. Key Responsibilities * Oversee daily food and beverage operations, including restaurant, bar, banquets, and in-room dining. * Lead and mentor both front-of-house and back-of-house teams to maintain a cohesive, service-driven culture. * Partner with the Executive Chef and culinary staff to ensure menu consistency, quality, and cost control. * Manage scheduling, labor costs, and inventory for all F&B outlets. * Ensure compliance with health, safety, and brand standards (Marriott Tribute Portfolio). * Drive guest satisfaction through personalized service, problem resolution, and attention to detail. * Coordinate with Sales and Events for banquets and special functions. * Oversee financial performance, including budgeting, forecasting, and cost controls. * Recruit, train, and develop food and beverage staff for long-term growth and retention. Qualifications * Minimum 3–5 years of progressive food & beverage leadership experience in hotels, upscale dining, or resorts. * Strong knowledge of both front-of-house and culinary operations (previous chef experience preferred). * Proven ability to manage staff, control costs, and improve guest satisfaction scores. * Excellent communication, organizational, and leadership skills. * ServSafe and/or TIPS certification preferred. * Experience with Marriott brand standards a plus. Benefits * Competitive salary based on experience * Health, dental, and vision insurance * 401(k) with company match * Paid time off and Marriott travel discounts * Opportunity for advancement within Innkeeper Hospitality Services Join Our Team If you’re an experienced hospitality professional with a passion for great food, exceptional service, and team leadership, we invite you to apply and be part of the continued success of The Warrior Hotel – Sioux City’s DESIRED QUALIFICATIONS: Associate's degree in hospitality or related field with two years of experience in a Food & Beverage and catering role. PHYSICAL DEMANDS: While performing the duties of this job, the person must be able to occasionally move about inside the kitchen and dining areas. WORK SCHEDULE: Work a full-time varied schedule including days, nights, weekdays, and weekends as assigned by the department supervisor.

Job Description We are looking for a high energy and dedicated assistant front of the house restaurant manager who is able to work multiple stations and has kitchen leadership experience. Weekend availability required. 2+ years of experience in high volume kitchens preferred. Good attitude and the ability to work well with others is key. Baileys’ Restaurants Group offers competitive compensation, health insurance, career advancement opportunities, among other benefits. ASSISTANT RESTAURANT MANAGER Reports directly to: Restaurant General Manager Direct Subordinates: Restaurant dining room and culinary staff Job Overview The Front of the House Assistant Restaurant Manager supports the General Manager and leadership team in managing the human, physical, and financial resources for their assigned outlet. The Assistant Restaurant Manager is responsible for assuring outstanding guest experiences by leading daily service. This position requires proficiency in daily restaurant operations, including: crew training and performance standards; consistent menu execution; efficient use of products and resources; maintaining clean and safe work and public spaces; and other responsibilities as assigned by the General Manager. Experience/Knowledge: • Have at least two years in food and beverage management, preferably in high volume or fine dining environments, • Compliant with all required health department and safety certifications, including currently valid ServSafe certification, Hepatitis A vaccination, and SMART certification We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.

Job Description Front of House Manager - The Frisco Barroom The Frisco Barroom is a lively, customer-focused restaurant offering a fun and relaxed atmosphere with a great selection of drinks and delicious food. We are seeking an experienced and energetic Front of House Manager to help lead our team and ensure an exceptional guest experience from start to finish. We pride ourselves on a supportive team environment where everyone contributes and is valued. Job Summary: As the Front of House Manager, you will be responsible for helping oversee the daily operations of the front-of-house, ensuring that guests receive top-tier service in a vibrant, fast-paced environment. This position requires excellent leadership skills, a passion for hospitality, and the ability to manage multiple responsibilities simultaneously. You’ll play a key role in creating an enjoyable atmosphere while supervising and developing a dynamic front-of-house team in tandem with our GM and other management team. Key Responsibilities: • Lead, train, and motivate the front-of-house team (hosts, servers, bartenders, bussers) to deliver outstanding customer service and maintain high operational standards. This includes conducting regular pre-shift meetings, providing constructive feedback, and recognizing and rewarding outstanding performance., • Oversee daily front-of-house operations, including managing guest seating, reservations, and interactions to ensure a smooth and efficient flow of service., • Work closely with the kitchen and bar staff to ensure timely and accurate food and beverage service, addressing any guest concerns or issues promptly., • Monitor inventory levels and assist with budget management to ensure cost-effective and efficient operations. This includes conducting regular stock checks, placing orders with vendors, and minimizing waste., • Uphold health, safety, and cleanliness standards in line with local regulations, ensuring a safe and welcoming environment for both guests and staff., • Handle guest feedback and complaints in a professional and positive manner, striving to resolve issues and enhance guest satisfaction., • Plan and coordinate special events, promotions, or themed nights to drive business and create excitement around the bar., • Ensure the front-of-house area remains organized, clean, and well-stocked, maintaining an inviting atmosphere for all guests., • Proven experience in a supervisory or managerial role in a food and beverage setting, preferably in a bar or casual dining environment., • Strong leadership skills with the ability to train, develop, and motivate staff., • A solid understanding of bar and kitchen operations, including food and drink service., • Experience managing budgets, inventory, and cost control in a hospitality environment is preferred., • Exceptional customer service skills with the ability to create a positive and memorable guest experience., • Ability to handle multiple tasks in a fast-paced environment, staying calm under pressure., • Experience in managing or organizing special events is a plus., • Proficiency in POS systems and MS Office Suite (Excel, Word, Outlook)., • ServSafe certification preferred.

Job Description We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves. COMMISSARY BAKERY MANAGER JOB DESCRIPTION Job Overview The Bakery Manager draws on culinary expertise and experience to produce a wide variety of desserts and baked goods. The Bakery Manager supervises a team responsible for daily preparation of all baked goods and pastries for restaurant locations and catering events. They support production as needed, and actively train and redirect associates to assure excellence of prepared items. Management Responsibilities: * Oversees production of all bakery items required for restaurants and events and capable of working all stations in the bakery * Leads and motivates bakery team members, rallying the team during heavy shifts, resolving conflicts, keeping a positive and productive environment * Responsible for taking regular inventory, ordering products, and responsibly managing food products to minimize waste * Basic computer skills; able to develop proficiency in Craftable, Schedulfly, Google Drive, Toast, and other systems required to manage staff * Keep work schedules, cleaning schedules, and production lists up to date and easy to access * Able to confront personnel issues immediately, managing all aspects of Progressive Discipline * Ensures compliance with production, safety, sanitation, and quality standards * Able to be flexible with schedule and work holidays if required. Skills, Experience, and Certifications * Minimum two years of study at an accredited culinary program or comparable work experience * Supervisory experience in high-volume baking * Thorough knowledge of professional kitchen equipment function, troubleshooting, and routine maintenance * ServSafe Certification required; compliant with all health department standards * Fluent verbal and written communication We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.

Job Description Sbarro 1155 St. Louis Galleria St., Space FC04, St. Louis, MO 63117 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance Reporting to the General Manager, the Team Member provides front-line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. While each team member is hired for a primary position (such as Server / Cashier, Pizza Maker, Steam Cook / Prep, Dishwasher), due to sales volume fluctuations in any given restaurant and the various station responsibilities, each team member may be asked to assist in fulfilling other position duties. It is desirable that each Team Member be cross-trained in each duty. Essential Duties & Responsibilities Server / Cashier • Must serve customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Receives payment for all transactions following prescribed methods and with prescribed standards for guest service. • Follows all required procedures outlined in Sbarro cash handling policy., • Demonstrates full working knowledge of Sbarro point-of-sale register system., • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established cost control systems, including employee food policy and waste guidelines., • Assists other team members when required., • Responsible for the proper use of gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Assists other team members when required., • Other duties as assigned Pizza Maker • Prepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Appropriately judges the volume of sales in relationship to pizza preparation and production., • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Assists other team members when required., • Other duties as assigned. Steam Cook / Prep • Prepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Operates all station preparatory equipment in a safe and sanitary manner (i.e., knives, steam cooker, dough machine, pizza oven, stove etc.). • Functions independently to prepare adequate product according to predetermined production schedules or requirements. • Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements. • Correctly rotates all new and prepared products in a FIFO (first-in, first-out) manner., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. Dishwasher • Maintains sink area, dining room tables and seating, floors, service stations, restrooms and trash receptacles, including doors, shelves and racks in a clean and sanitized manner in accordance with restaurant procedures and standards. • Cleans and sanitizes all restaurants’ trays, pots, pans, pans and other utensils, with the exception of knives using prescribed methods and procedures. • May be required to wash, clean and sanitize restaurant storage areas including walk-in freezers and refrigerator using prescribed methods and procedures. • Serves customers on an as needed basis within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, serving procedures, checking for guest satisfaction in accordance with the standards. • Completes cleaning and stocking duties in accordance with appropriate operating procedures., • Assists other team members when required., • Other duties as assigned., • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food/cold food, and the attractive presentation of all food. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Assists other team members when required., • Other duties as assigned. Qualifications 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 where accommodations do not present an undue hardship to the company.. • Ability to follow all health and safety laws, policies and procedures., • Ability to deliver food orders within specified time goals, • Prolonged periods of standing, walking, bending and stooping., • Able to lift 50 pounds., • Able to effectively and safely use kitchen knives., • Adequate command of English language including understanding, speaking, reading and writing., • Basic mathematical skills for accurate cash handling. Other Requirements • Outgoing, enthusiastic, willing to serve the public in a positive manner., • Able to arrive to work on time., • Able to work in a cooperative manner with the other team members and management staff., • Ability to handle stressful situations in a calm, pleasant attitude., • Ability to manage multiple tasks. Employment Standards • Employees must be at least 16 years of age and possess all documents and permits required by law. • Employees under the age of 18 are prohibited from using any machines, equipment, or tools prohibited by law. • Previous restaurant experience is helpful but not required ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Banquet Cook for the Hilton Frontenac in Saint Louis, MO. Job Purpose: Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us. • 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., • Safety and Security Skills, • Properly handle and account for keys Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. This job requires the ability to perform the following: • 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., • Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: • 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 Sbarro 1155 St. Louis Galleria St., Space FC04, St. Louis, MO 63117 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance Reporting to the General Manager, the Team Leader opens the restaurant as business needs mandate and begins food preparation and production. Once the store opens, they provide front-line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. In addition, due to sales volume fluctuations in any given restaurant and the various station responsibilities, the Team Leader will be asked to assist in fulfilling other position duties. It is desirable that the Team Leader be cross-trained in each duty. Essential Duties & Responsibilities Opening Duties • Unlocks and opens the restaurant for daily operations., • Supervises other team members in readying the restaurant for daily operations including cleaning duties, food preparation and assembly until the opening Manager arrives. • The Team Leader does NOT handle cash or access funds in the safe. That responsibility is reserved for the Opening Manager. • Other duties as assigned. Server / Cashier • Must serve customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Receives payment for all transactions following prescribed methods and with prescribed standards for guest service. • Follows all required procedures outlined in Sbarro cash handling policy., • Demonstrates full working knowledge of Sbarro point-of-sale register system., • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established cost control systems, including employee food policy and waste guidelines., • Assists other team members when required., • Responsible for the proper use of gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Assists other team members when required., • Other duties as assigned Pizza Maker • Prepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Appropriately judges the volume of sales in relationship to pizza preparation and production., • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Assists other team members when required., • Other duties as assigned. Steam Cook / Prep • Prepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Operates all station preparatory equipment in a safe and sanitary manner (i.e., knives, steam cooker, dough machine, pizza oven, stove etc.). • Functions independently to prepare adequate product according to predetermined production schedules or requirements. • Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements. • Correctly rotates all new and prepared products in a FIFO (first-in, first-out) manner., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. Dishwasher • Maintains sink area, dining room tables and seating, floors, service stations, restrooms and trash receptacles, including doors, shelves and racks in a clean and sanitized manner in accordance with restaurant procedures and standards. • Cleans and sanitizes all restaurants’ trays, pots, pans, pans and other utensils, with the exception of knives using prescribed methods and procedures. • May be required to wash, clean and sanitize restaurant storage areas including walk-in freezers and refrigerator using prescribed methods and procedures. • Serves customers on an as needed basis within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, serving procedures, checking for guest satisfaction in accordance with the standards. • Completes cleaning and stocking duties in accordance with appropriate operating procedures., • Assists other team members when required., • Other duties as assigned., • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food/cold food, and the attractive presentation of all food. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Assists other team members when required., • Other duties as assigned. Qualifications 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 where accommodations do not present an undue hardship to the company.. • Ability to follow all health and safety laws, policies and procedures., • Ability to deliver food orders within specified time goals, • Prolonged periods of standing, walking, bending and stooping., • Able to lift 50 pounds., • Able to effectively and safely use kitchen knives., • Adequate command of English language including understanding, speaking, reading and writing., • Basic mathematical skills for accurate cash handling. Other Requirements • Outgoing, enthusiastic, willing to serve the public in a positive manner., • Able to arrive to work on time., • Able to work in a cooperative manner with the other team members and management staff., • Ability to handle stressful situations in a calm, pleasant attitude., • Ability to manage multiple tasks. Employment Standards • Must be at least 18 years of age and possess all documents and permits required by law., • Previous restaurant experience is helpful but not required ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.