Trabajos kitchen manager en Texas - Page 13

Job DescriptionSummary We are looking for a skilled and efficient Line Cook to join our kitchen team. The Line Cook is responsible for preparing menu items according to recipes, maintaining high food quality, and working in coordination with other kitchen staff to ensure smooth service. Key Responsibilities * Prepare and cook menu items according to standardized recipes and portion sizes. * Ensure food is prepared quickly, efficiently, and with attention to quality and presentation. * Maintain a clean, organized, and sanitized workstation. * Follow all food safety, handling, and sanitation standards. * Assist with receiving, storing, and rotating food supplies. * Work collaboratively with other cooks and kitchen staff to meet service demands. * Follow instructions from the Kitchen Manager or Executive Chef. Qualifications * Previous cooking experience in a restaurant setting preferred. * Knowledge of basic cooking techniques and kitchen equipment. * Strong attention to detail and organizational skills. * Ability to work in a fast-paced environment under pressure. * Food handler certification (as required by law). Physical Requirements * Ability to stand for long periods of time. * Ability to lift up to 50 lbs. * Comfortable working in a hot and fast-paced kitchen environment.

Job Description Cook Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams’ learning and growth.” We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! • Tip share-earn up to $2/hr. extra in tips, • Get Paid $ to Refer your Friends*, • 50% of the best burgers around (or other menu options), • Flexible schedules in a fun, family friendly, team environment, • Medical, Dental and Vision Options**, • Paid time off – vacation and sick**, • 401K match (21 and older), • Employee Assistance Program, • Fast track for career opportunities and management experience *Referred Employees Must Be in Good Standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Cook Responsibilities • Reporting to the Restaurant General Manager, our cooks are the champions of better burgers! In this role you will:, • Be a menu expert, follow Smashburger’s prep and menu recipe standards to prepare guest orders, • Reading, preparing and cooking food orders to specifications is a must! This ensures guest satisfaction, gold standards and minimizes waste, • Be a team player. Must be able to work with others on the line and communicate effectively with Guest Service Experts (GSE) and managers in a busy restaurant environment, • Ensure all food items are rung in prior to preparing orders; but be flexible to verbal instructions being called back (sometimes GSEs or guests get the order wrong from intake – we are all human), • Have pride in maintaining cleanliness of kitchen floors, equipment and counters at all times with the use of company approved cleaning products, • Operate large cooking equipment such as grills and deep fryers; must be capable of using knives and slicing equipment with proper PPE, • Follow checklists and proven systems to set up, stock and close the kitchen, • Learn new recipes and procedures to support marketing promotions, • Assist GSEs in managing dining room cleanliness and efficient food delivery, and other duties as assigned by management, • No experience necessary – we build better skills! Must successfully complete Smashburger training program, • Must be 16 years of age or older, • Physical ability to stand for extended periods of time; move, reach, grasp and lift boxes of food/ supplies up to 50 lbs., • Kneel, bend, twist, stoop and smash, • Ability to work in high temperatures – it gets hot in the kitchen!, • Showing up on time to work variable hours/days, including nights, weekends, and holidays is an essential function of the job, • Follow Smashburger uniform standards, • Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations, • Must be able to produce authorized U.S. work documents; Smashburger participates in E-verify All applicants and employees have an equal opportunity for employment and advancement within Smashburger. Smashburger is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants, prospective applicants or employees on the basis of age 40 and over, race, sex, color, religion, national origin, disability, genetic information, sexual orientation, gender identity, military or veteran status, or any other applicable status protected by state or local law. This prohibition includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or physical conduct which has the purpose or effect of substantially interfering with an individual’s work performance or creating an intimidating, hostile, or offensive work environment. We maintain a workplace free of racial slurs and bias. This policy applies to all employees, including managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc. Any conduct in violation of these company policies is also a violation of the law. Employees who engage in, ratify, or perpetuate discrimination, harassment or retaliation will be subject to disciplinary action, up to and including immediate discharge. #IND1 We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionOverview: At Vino Grotta, we celebrate the art of food and wine, creating a menu that complements our extensive wine selection. As a Line Cook, you will play a vital role in preparing and presenting high-quality dishes that delight our guests and enhance their dining experience. Key Responsibilities: • Food Preparation: Prepare ingredients and dishes according to our menu standards, ensuring quality and consistency in every plate., • Cooking: Operating kitchen equipment and cook food items to perfection, adhering to recipes and portion sizes., • Presentation: Plate dishes beautifully, ensuring each presentation aligns with Vino Grotta's aesthetic and quality standards., • Cleanliness: Maintain a clean and organized work station, following health and safety regulations at all times., • Team Collaboration: Work closely with other kitchen staff to ensure smooth operations and timely service during busy periods., • Inventory Management: Assist with inventory control by monitoring stock levels and reporting any shortages to the General Manager., • Previous experience as a line cook or in a simlar kitchen role., • Knowledge of food safety practices and kitchen sanitation., • Texas Food Handler and TABC certifications., • Ability to work in a fast-paced environment while maintaining high standards of quality and consistency., • Strong communication and teamwork skills., • Competitive pay., • Health insurance., • Paid Time Off., • Opportunities for professional growth and skill development., • A supportive and collaborative kitchen environment. At Vino Grotta, we foster a culture of warmth, collaboration and growth for our employees. From day one, you'll feel welcomed in an environment where everyone's contributions are valued. We prioritize a balance of hard work and enjoyment. You'll not only develop your skills and knowledge of wine but also build lasting relationships in a supportive, friendly environment. Join us in creating a space where both employees and guests feel at home!

Job Description Are you looking for an opportunity and growth in your hospitality career? Look no further! Here at Tupelo Honey, we believe "The happiest bees make the best honey" and we are ready to hire team members with a passion to serve our community and foster the brand we love so much. We feel passionate about offering a diverse array of benefits to meet our team members’ needs throughout every age and stage of employment. HONEY POT BENEFITS • Fair Start Wage, • Industry-leading employee and family health care offerings, • Wellness, Tuition and Transportation Reimbursements, • Accrual of Paid Time Off from date of hire, • Paid Parental Leave, • Life, Dental, and Disability benefit options, • Pet Insurance, • Fast-growth company with advancement opportunities ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES • Execute all directives of management throughout all shifts., • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Responsible for having a working knowledge of all our recipes., • Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment., • Follow proper plate presentation and garnish set up for all dishes., • Assist in food prep assignments during off-peak periods as needed., • Open and close the kitchen properly and follow the checklists for kitchen stations. Assist others in opening and closing the kitchen. Clean station and get checked out by a manager before clocking out. QUALIFICATIONS Previous restaurant experience preferred, but not required. • A minimum of 1 year of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 40 pounds., • Be able to work in a standing position for long periods of time (up to 9 hours). REQUIREMENTS • Be able to work in a standing position for long periods of time., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Must have schedule flexibility to cover all meal periods as needed., • Must be able to move and process information quickly. By providing my phone number in connection with my job application through this website, I authorize Tupelo Honey and its service providers and affiliates to contact me by text at my number using automated dialing technology for informational purposes related to my application and potential employment with Tupelo Honey. Message and data rates may apply. Message frequency varies. To opt-out at any time reply, “Stop.” This consent is not required to obtain any good or service from Tupelo Honey or to apply for a job. You agree to these terms: and this privacy policy: Opting into the text program is not a condition to apply. If you do not wish to receive text messages related to your job application and potential employment with Tupelo Honey, you may submit your application via email: .

Job Description Austin Country Club in Austin, TX, is hiring a full-time Grilling Station Chef for our evening team. This job pays $21 per hour to start and comes with excellent benefits, like: • Paid time off (PTO), • 401(k) with up to a 4% match (after 90 days), • Life insurance, • Short- and long-term disability, • Paid holidays, • Referral bonuses and annual Christmas bonus, • Free meals during working hours, • Access to wellness programs, • Pro shop discounts OUR MISSION Established in 1899, Austin Country Club stands as one of Texas's oldest and most respected clubs, proudly recognized as the home of renowned golf instructor Harvey Penick. As a private, family-oriented club steeped in tradition, we are dedicated to fostering a distinguished membership and delivering exceptional service. Nestled on 180 scenic acres along the Colorado River, just 10 miles west of downtown Austin, our setting offers both beauty and tranquility. At Austin Country Club, we understand that exceptional experiences begin with exceptional people. As a Grilling Station Chef, you will be part of a collaborative, fast-paced team guided by a shared mission. We honor and support our employees with competitive compensation, generous benefits, and meaningful opportunities for professional development. YOUR SCHEDULE You will work evening shifts that last 7 to 8 hours. We need people who can work weekdays, weekends, and holidays. The schedule is full-time and may change depending on club needs. YOUR DAY As a Grilling Station Chef, you will spend your day helping your team and managers make great food for our members. You will get your station ready at the start of your shift, making sure everything is clean and works right. You will cook orders quickly and carefully, help out with events, and keep your work area safe and clean. You will talk with your manager if any problems come up and help out wherever you are needed. Each day, you will learn more about food and work with your team to make sure everyone has a good experience. You will go to meetings or training sessions as needed and handle any other tasks your manager asks you to do. REQUIREMENTS • High school diploma or equivalent, • 2+ years of grill station experience with steak cooking, • Experience working multiple stations in the kitchen, temping meat, and understanding grilling fundamentals, • Ability to perform all basic and intermediate cooking tasks, • Organized and calm demeanor, • Strong communication skills with members and the team, • Genuine passion for delivering excellent food and service, • Ability to handle multiple tasks in a fast-paced environment, • Ability to move and lift up to 50 lbs, stand, sit, and walk for extended periods, • Flexible schedule with availability for evenings, weekends, and holidays ARE YOU READY FOR THIS EXCITING OPPORTUNITY? Be our new Grilling Station Chef! Apply today using our mobile-friendly application. We look forward to meeting you! Job Posted by ApplicantPro

Job Description At Moody, we believe that people are the most important ingredient of any business. It’s the people who ultimately determine what can be achieved. That’s why creating a culture based on trust, respect, and hard work is our top priority. We encourage our people to always reach higher, learn more, and live up to their potential, delivering our customers the best real estate solutions possible. The Courtyard - Houston Medical Center/NRG Park, managed by Moody National Management LP is currently looking for a Cook to join our team. All associates are offered competitive pay, flexible scheduling opportunities, paid holidays and 401(k) with Employer Match. Full-time associates also enjoy paid time off and comprehensive benefits (including medical, dental, and vision). Summary: The Cook enhances the guest experience by preparing quality food dishes that appeal to guests while maintaining a safe, sanitary work environment. Essential Functions: • Prepare food of consistent quality following recipe and production and portion standards., • Maintain all food items in prescribed manner; date all food containers and rotate in accordance with established procedures; ensure perishables are kept at appropriate temperatures to avoid premature spoilage., • Maintain inventories of food items such as checking pars for shift use, determine necessary food preparation, freezer pull and line set up, note any out-of-stock items or possible shortages; assist in keeping buffet stocked., • Return all food items that are not to be used on the next shift to the designated storage areas and cover and date all perishables., • Monitors controls in place to minimize food and supply waste and theft., • Assist in cleaning the kitchen area and cooking utensils as necessary., • Other duties as assigned by management. Skills: • Excellent time management skills and ability to multi-task and prioritize work., • Excellent organizational and planning skills., • Ability to work well independently or in a team environment. Competencies: • Action Oriented – Takes initiative. Enjoys working hard; is action oriented and full of energy for the things he/she sees as challenging; not fearful of acting with a minimum of planning; seizes more opportunities than others., • Aggressive Customer Service – Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect., • Dependability – The extent to which the employee can be depended upon to be available for work, do it properly, and complete it on time with minimal supervision. The degree to which the employee is reliable, trustworthy, and persistent., • Productivity – Manages workload, works efficiently, meets goals and objectives., • Work Quality - Is dedicated to providing the highest quality products and services which meet the needs and requirements of internal and external customers; is committed to continuous improvement through empowerment and management by data; is willing to re-engineer processes from scratch; is open to suggestions and experimentation; facilitates a learning environment leading to the most efficient and effective work processes. Education and Experience: • High School education or equivalent work experience, • 1+ years of experience in food services is highly desirable, • All positions must also complete any additional training required by manager or as assigned by the Brand or Moody. Licenses & Certifications: · Food Preparation / Food Handling certification (or ability to obtain) to comply with applicable state and local ordinances and brand policies. Physical Demands & Work Environment: • The employee is frequently required to stand, bend, kneel, walk and reach with hands and arms., • This position requires the ability to occasionally lift products and supplies, up to 50 pounds., • This job operates in a hotel kitchen environment., • Exposure to extremely hot equipment, utensils and food., • Exposure and use of chemical cleaning solutions., • Workdays and work hours may vary.

Job Description Kitchen Manager Job Summary Our restaurant is looking for an experienced Kitchen Manager to help oversee daily operations. In this role, you oversee the kitchen and other back-of-house staff. As part of your staff management responsibilities, you hire and train new employees, complete the weekly schedule, and ensure compliance with food safety regulations. You also place food and beverage orders, working with staff to reduce food waste. Applicants must have experience working in a high-volume kitchen. Applicants with bilingual communication skills are strongly preferred. Kitchen Manager Duties and Responsibilities • Hire and train kitchen employees, • Oversee schedule of kitchen employees, • Help oversee daily restaurant operations, • Manage food inventory, placing food and beverage orders as needed, • Work with staff to reduce food waste, • Culinary degree or training a plus, • Experience working in a high-volume restaurant kitchen is required, • Prior restaurant management roles preferred, • Bilingual communication skills strongly preferred (English/Spanish), • Organizational and time management skillsCompany DescriptionWe're a growing business, proudly owned by three hands-on partners who care deeply about quality, community, and creating a great place to work. Known for our delicious food and upbeat atmosphere. We've built a tight-knit team that supports each other and takes pride in what we do. As we continue to grow, we're looking for people who want to be part of something special, are fast-paced, willing to learn, and ready to grow with us.We're a growing business, proudly owned by three hands-on partners who care deeply about quality, community, and creating a great place to work. Known for our delicious food and upbeat atmosphere. We've built a tight-knit team that supports each other and takes pride in what we do. As we continue to grow, we're looking for people who want to be part of something special, are fast-paced, willing to learn, and ready to grow with us.

Job Description Job Title: Cook / Line Cook Department: Food and Beverage Supervisor: Executive Chef, Kitchen Manager, Food and Beverage Manager, and/or Director Summary A Cook is responsible for preparing and presenting high-quality meals in a timely and efficient manner while following recipes and ensuring food safety standards are upheld. They collaborate with kitchen staff to maintain cleanliness, organize ingredients, and deliver consistent dishes that meet customer expectations. Essential Duties and Responsibilities include the following. Other duties may be assigned. • Prepares a variety food items utilizing a variety of kitchen equipment such as broilers, ovens, grills, and fryers., • Assumes responsibility for the quality of food served., • Knows, learns, and complies consistently with our standards, cooking methods, kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products as directed prior to cooking according to assigned standards and recipe specifications., • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores, labels, and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Communicates department needs with regard to inventory and supplies to management., • Opens and/or closes the kitchen properly and follows the opening/closing checklist for kitchen stations as directed., • Assists others in opening/closing the kitchen., • Assist with food and beverage inventories as directed., • Attends all scheduled employee meetings. 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. Education and/or Experience Culinary degree a plus. Similar schooling experience with or without degree/certification acceptable. At least 6 months experience in a similar capacity. Certificates, Licenses, Registrations Current TABC (TX) or RVSP (LA) is required. Current Food Handler’s certificate or ServSafe certification is required Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.

Job Description At Tony C’s, third-generation restaurateur, Tony Ciola, features some of his favorite family. Tony C’s Coal Fired Pizza, a New York Style Pizza, prepared in Austin’s original and only coal fired ovens just like the first pizzerias in America. Together, Tc4 owns and operates multiple award-winning restaurants in the Austin area, including Tony C’s. By Joining the Tc4 & Co family you will not only gain a wealth of hospitality experience but have the opportunity to create a deep rooted career in a dynamic and growing industry. NOW HIRING LINE COOKS, PREP COOKS, SALAD COOKS, PIZZA COOKS / PIZZA MAKERS Back of House Team Members will support the kitchen operations, whether it is managing the dish area, prepping with fresh, high-quality ingredients, or building each order, working together as a team to create the very best. As a team member, you will receive: • Discounted Meals, • Opportunities to move up to our training teams with monthly meal allowances and outings Tony C’s Coal Fired Pizza is a full service restaurant concept that has growth opportunities in a casual dining restaurnat environment. We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment.

Job Description At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off, • Profit sharing, • Training & development, • Vision insurance At Primrose Schools, we believe that who children become is as important as what they know. For almost 40 years, our approach to teaching and learning has remained true to the Primrose core belief of nurturing balance among mind, body, and heart. All elements of the Balanced Learning approach are intentionally woven together in engaging, challenging, and varied learning experiences throughout every day. These experiences are designed to stimulate childrens intellectual, creative, physical, and social-emotional growth for Active Minds, Healthy Bodies, and Happy Hearts. Primrose is an Equal Opportunity Employer. Position Summary The Chefs Assistant supports the Lead Chef and Executive Chef in daily kitchen operations to ensure meals and snacks are prepared, served, and cleaned up safely and efficiently. This role assists with food preparation, meal service, kitchen cleanliness, and adherence to health and safety standards. The Chefs Assistant works closely with the Managing Chef to support safe and efficient food service operations while maintaining high standards of professionalism, punctuality, and adaptability. This position plays an important role in ensuring that all meals meet Primrose nutritional standards while maintaining strict adherence to allergy and dietary safety protocols. Open-mindedness, mindfulness, and creativity are encouraged to help support a healthy and positive meal program experience for children and staff. Essential Duties and Responsibilities Kitchen Support & Daily Operations * Assists the Lead Chef with preparation of daily meals and snacks according to the approved menu. • Prepares ingredients for cooking such as washing, chopping, and measuring ingredients., • Assists with plating and portioning meals according to Primrose portion standards., • Helps distribute meals and snacks to classrooms in a timely and organized manner., • Maintains a safe and efficient work pace to ensure service schedules are met and cleaning responsibilities are completed in a timely manner., • Follows planned menus while maintaining proper meal components and portion requirements., • Communicates any necessary menu changes or concerns to the Lead Chef, Manager, or School Director ahead of time. Health, Safety & Compliance * Maintains a strong awareness of children with allergies, dietary restrictions, or special meal accommodations. • Prioritizes allergy and dietary preference awareness and remains proactive in preparing safe alternatives when needed., • Assists in preventing cross contamination and ensures proper handling of food items., • Maintains safe and sanitary operations for preparing, serving, and storing food., • Ensures food service areas and food preparation remain free of nuts, nut products, or items processed in facilities that process nuts., • Follows all state, county, and city health and food safety regulations. Equipment & Kitchen Maintenance * Operates and maintains kitchen equipment properly to ensure safe and effective standards. • Assists with cleaning and sanitizing kitchen surfaces, equipment, and food preparation areas., • Washes dishes, utensils, cookware, and food service equipment throughout the day., • Maintains an organized and sanitary kitchen environment and assists with proper storage of food and supplies. Communication & Professionalism * Maintains positive and professional standards in all aspects of work. • Implements confident and professional communication with kitchen staff, teachers, and leadership., • Follows written and verbal instructions from the Lead Chef, Executive Chef, and leadership team., • Demonstrates professionalism, punctuality, independence, and adaptability in daily responsibilities., • Contributes to a collaborative and supportive kitchen environment. Job Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. * High School diploma or equivalent preferred • Previous food service or kitchen experience preferred but not required, • Must be at least 18 years old, • Must obtain or currently possess a Food Handler and/or Food Manager certification, • Knowledge of food safety practices and regulatory processes related to food preparation, • Strong communication and teamwork skills, • Ability to work independently while also supporting a team environment, • Strong organizational skills and attention to detail, • Ability to adapt and work efficiently in a fast-paced kitchen environment Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work is typically performed in a kitchen environment with varying noise levels and exposure to hot and cold temperatures. Physical Demands The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. * Prolonged periods of standing and walking • Ability to bend, kneel, and reach for storage items, • Ability to lift up to 40 pounds, • Ability to work around high-temperature kitchen equipment Ability to multitask in a fast-paced environment

Job Description Are you a culinary enthusiast with a passion for leading a team? Roost is looking for a friendly and skilled Team Lead Line Cook to join our vibrant kitchen team! In this role, you'll not only showcase your cooking talents but also inspire and guide your fellow cooks in creating delicious and beautiful dishes that our guests will love. As a Team Lead, you will be instrumental in maintaining a positive kitchen atmosphere while ensuring that our high standards of quality and presentation are met. You will collaborate with the General Manager to oversee daily operations, train new team members, and ensure everything runs smoothly during peak service times. If you enjoy working in a fast-paced, team-oriented environment and have a knack for bringing out the best in others, we would love for you to share your culinary passion with us at Roost! Responsibilities • Lead and mentor the kitchen team to deliver outstanding dishes consistently., • Prepare and cook menu items, ensuring adherence to recipes and presentation standards., • Monitor kitchen inventory and assist in ordering supplies as needed., • Maintaining a clean and organized workstation and upholding food safety standards., • Assist in training new team members and providing feedback to promote growth., • Collaborate with management to improve food quality and operational efficiency., • Proven experience as a line cook or in a similar role, with leadership experience preferred., • Strong knowledge of culinary techniques and kitchen equipment., • Excellent communication and interpersonal skills., • Ability to work collaboratively in a team and maintain a positive atmosphere., • Strong organizational skills and ability to multitask effectively., • Availability to work full-time and various shifts, including evenings and weekends., • A passionate love for food and a desire to create a great dining experience for guests.

Job DescriptionDescriptionQuality assurance technicians ensure that goods meet manufacturing standards and are free of defects. Quality technicians are responsible for conducting testing procedures during the manufacturing processes to ensure that products comply with quality standards. Key Responsibilities • Prepare and Set-up QA equipment and utensils pre-production, • Verify fryers and freezer settings according to production schedule, • Perform daily equipment calibration, • Perform hourly quality check points to ensure consistent quality in product, • SSOP check daily, • Ensure all records are completed timely, • Pre and Post-Op sanitation of Packing area, including ATP test, • Report any food safety and/or quality issues to Production Manager immediately., • Assist in maintaining (USDA/FDA) regulatory compliance., • Maintain schedule of testing and validation activities following SQF standards and guidelines., • Perform other duties as required Skills, Knowledge and Expertise • Effective verbal and written communication skills, • Work in a team environment, • Basic Math skills, • Read, write and speak English, • Experience with Quality Control preferredQualifications & Experience, • High School Diploma or GED preferred; one to two years’ experience, • Experience with Food and Beverage industry preferredSanitation, • Sweep floor, wash the trays, tables, wash carts, short simple conveyor, squeegee the water off the floor, throw out garbage. Work Environment & Physical Requirements, • Must be able to stand, walk, kneel and bend for virtually entire shift., • Occasionally required to balance or climb., • Frequently lift and/or move up to 30 pounds. BenefitsKey Company Values Van’s Kitchen is a privately held, purpose-driven company founded focused on sharing bold, authentic flavors with families across America. We value humility, excellence, generosity, authenticity and love, and seek leaders who thrive on teamwork, accountability, and building something meaningful. Benefits • Competitive salary and performance-based bonuses., • Health, dental, and vision insurance., • Company paid disability and life insurance., • Retirement savings plan with company match., • Paid time off and holidays. This policy applies to all employment practices within our organization, including but not limited to hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Vans Kitchen makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Job DescriptionDescription: Job Title: Prep Cook and Line Cook Location: 445 E interstate 30 Rockwall, Texas 75087 Department: [BOH Position Reports To: Management FLSA Status: [Full Time/Part-time] Pay Range: $15-$18/hr About Us: We are a take-out and delivery restaurant with fresh high quality food service… Job Purpose: We are looking for a hard-working prep cook to be responsible for setting up workstations in the kitchen and preparing ingredients for the cooking process. The prep cook is required to perform basic cooking duties, monitor stock levels, and take on culinary tasks as they arise. To be a successful prep cook, you should understand and be willing to comply with food and sanitation guidelines and regulations, be quick and diligent, and be willing to improve on the job. A top-notch prep cook should be able to follow instructions and work in a fast-paced environment. Duties & Responsibilities: • Responsible for set-up and executing of daily par/prep and organization of individual daily workstation., • Preparation of and storage of all food items necessary to operation of station in adherence with our quality standards., • Communicate with supervisors when special products are needed or having problems with food quality or presentation., • Consistent preparation and presentation based on overall standards, including portion size, for Fajitas, salads, entrees, etc. as applicable per work assignment and as designated by the supervisor with our quality standards guidelines., • Maintaining proper cooking techniques for station items as designated by your manager., • Receive and store all goods purchased by kitchen as requested., • Upkeep of items used by others, such as condiments, dressings, salsas…, • Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc., • Assist fellow team members to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team., • Notify the manager of any customer complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible., • Must be able to interact with customers professionally, helping them with changes and last-minute requests as needed., • Additional duties as assigned., • Education High School Level and beyond, • Experience 1-2 years kitchen experience preferred., • Certifications Heath Card preferred., • Training: 1-2 weeks of Training with Managers or Certified Trainers, • Performance standards: Ability to communicate and follow instructions., • Ability to work in a fast-paced environment., • Strong teamwork and communication skills., • 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., • The worker is subject to oils: There is air and/or skin exposure to oils…, • Light work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for Sedentary Work and the worker sits most of the time, the job is rated for Light Work., • Crouching: Bending the body downward and forward by bending leg and spine., • Reaching: Extending hand(s) and arm(s) in any direction., • Standing: Remaining upright on the feet, particularly for sustained periods of time, • Walking: Moving about on foot to accomplish tasks, • Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward., • Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion., • Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles, • Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling., • Grasping: Applying pressure to an object with the fingers and palm, • Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips., • Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers accurately, loudly, or quickly, • Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive detailed information through oral communication, and making fine discriminations in sound. The Management Team Background Check: Employment will be dependent on candidate successfully passing a background check. Benefits: [Company] offers competitive compensation based on qualifications, Paid holidays and Paid Time Off (PTO) is also offered. [Adios Fajitas] provides equal employment opportunities to all applicants and employees and strictly prohibits any type of harassment or discrimination in regards to race, religion, age, color, sex, disability status, national origin, genetics, sexual orientation, protected veteran status, gender expression, gender identity, or any other characteristic protected under federal, state, and/or local laws. Consistent with the Americans with Disabilities Act (ADA), it is the policy of [Adios Fajitas] to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact [name and/or department, telephone, and e-mail address]. Your employment with [Adios Fajitas] is on an at-will basis, meaning either you or the Company can terminate the employment relationship, at any time, for any or no reason, and with or without cause or notice. As an at-will employee, your employment with [Company] is not guaranteed for any length of time. I understand the description of this job and the essential functions, as given above. I also understand that not all of the duties are described above, and that I will perform those above and other related duties as directed by my supervisor and management. I further understand that employment is at-will, and that either I or my employer may terminate the employment relationship at any time. Approved By: Nick Gambill Date Approved: Date Reviewed: Employee Name (Printed): Employee Signature: Signature Date: Requirements:

Job Description Position Overview As an Lead Marketing Manager you will be the face of our company within designated Lowe’s Home Improvement stores. Your primary responsibility will be to engage with shoppers and store associates, educate them on our kitchen refacing services, and generate qualified leads for our sales team. This role is ideal for someone who is outgoing, customer-focused, and motivated by results. Key Responsibilities • Represent My Home Project Center professionally within assigned Lowe’s locations., • Approach and engage customers to spark interest in kitchen refacing projects., • Lead a team of In Store Promoters, • Explain the benefits of kitchen refacing and how it compares to full remodeling., • Collect customer information and schedule in-home consultations for our design team., • Maintain accurate records of leads and daily activity., • Build strong relationships with Lowe’s staff to ensure effective collaboration., • Outgoing personality with strong communication and interpersonal skills., • Previous experience in customer service, retail, sales, or promotions preferred., • Comfortable approaching and initiating conversations with new people., • Reliable transportation to travel between Lowe’s store locations in your area., • Ability to work weekends and peak retail hours., • Competitive performance-based incentives., • Flexible scheduling options., • Training on kitchen refacing services and customer engagement techniques. What Sets Us Apart A Product People Want Kitchens are the heart of the home. Our solutions improve daily life, increase home value, and deliver visible transformation making them easier to sell and highly rewarding. End-to-End Service From consultation to installation, we handle everything. Our installers and operations team allow you to focus on what you do best: selling. Integrity-Driven Business We believe long-term success comes from doing things the right way. Honest communication, clear expectations, and customer satisfaction are non-negotiable. Sales-Friendly Culture We respect sales professionals. We understand commission-only roles. And we believe top producers deserve autonomy, support, and real earning power. Our Mission Our mission is simple but powerful: “To help people become better people.” That applies to our customers, our team, and our partners. When homeowners feel proud of their space—and sales professionals are rewarded for their effort—everyone wins. If you want a sales role with freedom, upside, and real support, My Home Project Center is the place to build it.My Home Project Center is a kitchen transformation company built on results, relationships, and real opportunity.\r\nWe specialize in selling, designing, and installing high-quality kitchen refacing and renovation solutions that deliver dramatic results without the stress of full remodels. Homeowners love our process and that makes us a strong platform for sales professionals who want consistency and credibility.\r\n\r\nWhat Sets Us Apart\r\nA Product People Want\r\nKitchens are the heart of the home. Our solutions improve daily life, increase home value, and deliver visible transformation making them easier to sell and highly rewarding.\r\nEnd-to-End Service\r\nFrom consultation to installation, we handle everything. Our installers and operations team allow you to focus on what you do best: selling.\r\nIntegrity-Driven Business\r\nWe believe long-term success comes from doing things the right way. Honest communication, clear expectations, and customer satisfaction are non-negotiable.\r\nSales-Friendly Culture\r\nWe respect sales professionals. We understand commission-only roles. And we believe top producers deserve autonomy, support, and real earning power.\r\nOur Mission\r\nOur mission is simple but powerful:\r\n“To help people become better people.”\r\nThat applies to our customers, our team, and our partners. When homeowners feel proud of their space—and sales professionals are rewarded for their effort—everyone wins.\r\nIf you want a sales role with freedom, upside, and real support, My Home Project Center is the place to build it.

Job Description About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. Discover Your Purpose with Us at Discovery Village Castle Hills! As Director of Culinary Services, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As the Director of Culinary Services, your role includes providing both strategic oversight and hands-on leadership of the Culinary Services Department. This includes responsibility for menu planning, staffing, food quality, safety, and budget performance. You’ll play a vital role in resident satisfaction by creating memorable dining experiences while ensuring operational excellence. Position Highlights: • Status: FULL TIME, • Schedule: Depends on the agreed-upon schedule, including weekend availability and MOD (Manager on Duty) coverage as needed., • Location: 2600 Windhaven Parkway Lewisville Texas 75056, • Lead daily culinary operations while participating in meal preparation and service, • Plan and execute menus that meet resident dietary guidelines and preferences, • Monitor food quality, consistency, and presentation; implement improvements as needed, • Ensure compliance with sanitation, safety, and dietary standards, • Conduct food safety audits and quality assurance checks, • Oversee purchasing, inventory control, and vendor contracts, • Manage budgets, monitor costs, and take corrective action when needed, • Manage, recruit, train, schedule, and evaluate culinary staff, • Lead orientation and in-service training programs for team members, • Engage with residents during mealtimes to ensure satisfaction and resolve concerns, • Minimum 5 years of culinary leadership in high-volume, high-standard environments (e.g., country clubs, resorts, cruise ships), • Hands-on experience leading kitchen operations, including cooking and staff oversight, • Food Safety Certification required, • Strong knowledge of sanitation, food handling, and loss prevention practices, • Culinary training or certification preferred, • Experience with menu engineering, cost controls, and vendor management, • Strong leadership, communication, and problem-solving skills, • Proficiency with Microsoft Office and kitchen management systems, • Experience in senior living culinary services is a plus—but only if paired with demonstrated high service standards, • Ability to work in kitchen environments, • Oversight of food safety audits and inspections, • Exposure to high-pressure operational deadlines Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Find out what makes working at Discovery unique in the world of senior living. Discover Your Purpose! Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Benefits You’ll Enjoy For eligible employees, we offer a comprehensive benefits package that includes competitive pay, medical, dental, vision, life, and disability insurance, paid time off and holidays, a 401(k) with employer match, paid training and career growth opportunities, wellness-related benefits, and additional support through our Employee Assistance Program (EAP). Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: .

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Competitive salary, • Dental insurance, • Flexible schedule, • Free uniforms Are you looking for a vibrant and dynamic work environment where your love for food can truly shine? Look no further than Mia's Table! With our exceptional culinary creations and warm hospitality, we bring a unique and unforgettable dining experience to our valued customers. We believe that our team is the heart and soul of Mia's Table. We are currently seeking passionate individuals who share our dedication to excellence, exceptional customer service, and a genuine love for food. The kitchen staff at Mia's Table plays a vital role in ensuring the smooth and efficient operations of the restaurant's kitchen. They are responsible for various tasks to assist in food preparation and maintaining the cleanliness and organization of the kitchen. The key duties and responsibilities of kitchen staff at Mia's Table include: • Food preparation: Assisting in the preparation of ingredients, such as chopping vegetables, marinating meats, and following recipe instructions provided., • Cooking and grilling: Operating kitchen equipment, such as stoves, ovens, and grills, to cook and prepare food items according to Mia's Table recipes and standards., • Stocking and inventory: Ensuring the availability of all necessary ingredients, supplies, and equipment by overseeing inventory levels and communicating with the kitchen manager or managing partner. Restocking items as needed., • Station set-up: Setting up workstations with necessary ingredients, utensils, and equipment to facilitate smooth and efficient food preparation., • Food storage and organization: Properly storing food items in designated areas, adhering to food safety guidelines to maintain freshness and prevent cross-contamination. Labeling and dating food items to ensure proper rotation and minimizing waste., • Cleaning and sanitization: Maintaining cleanliness and sanitation standards in the kitchen by regularly cleaning work areas, equipment, and utensils. Following food safety regulations and guidelines to ensure a safe and healthy working environment., • Collaboration and teamwork: Coordinating and communicating with other kitchen staff members, such as chefs, sous chefs, and dishwashers, to ensure timely and efficient food preparation and service., • Following recipes and guidelines: Adhering to Mia's Table recipes, portion sizes, and presentation standards to deliver consistent quality food to customers., • Quality control: Assisting in quality control by inspecting food items for freshness, taste, and presentation before they are served to customers. Addressing any issues or concerns to the kitchen supervisor or manager., • Safety and compliance: Following all health and safety regulations, including proper use of kitchen equipment, proper storage of chemicals, and adherence to fire safety measures.Qualifications and Skills:, • Must be at least 18 years of age., • Previous experience in a kitchen or food preparation role is preferred but not always required. On-the-job training will be provided., • Basic knowledge of food safety and sanitation practices., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Physical stamina to stand for long periods, lift heavy objects, and perform repetitive tasks., • Strong teamwork and communication skills., • Knowledge of kitchen equipment and utensils., • Flexibility to work evenings, weekends, and holidays as required in a restaurant setting., • Attention to detail and a commitment to maintaining high standards of food quality and presentation., • Food Handlers Certification required.

Job DescriptionDescription: Job Summary: An Intern is an entry level position for someone that has minimal or no design experience. Working knowledge of AutoCAD and/or REVIT is preferred. The Intern will be responsible for learning EMA’s design process, setting up jobs, and learning to keep track of job deliverables and deadlines. Technical accuracy of work responsibilities will be reviewed during the progress of and on completion of daily tasks by the Team Leader and the Department Leader. Responsibilities: Job responsibilities include: • Determines design criteria, drawing sequence and presentation, sizing various system components, and refining rough sketches and notes to include material quantities and equipment specifications obtained from standard calculations and vendor catalogs., • Increase knowledge and competency of AutoCAD, Revit, and Microsoft Office suite., • Learn the design process including check set requirements, drafting standards, and properly show devices by space (60% -75% layout), • Learn about sheets., • Setting up sheets, • How sheets are named, • What goes on each sheet, • What special sheets exist? (Roof, kitchen, ballfield lighting, theatrical lighting, etc.), • Learn what governs our design including codes (NEC, IESNA, IECC) and requirements (owner, city, architectural), • Communicate questions to team members, team leader, project manager, and client., • Track job schedules and deadlines, • Become familiar with EMA network (X, Y, Z, W, R), • Record information via paper or computer, • Take photographs with a camera or phone and organize them for site documentation., • Conduct field work as needed for design which may include but is not limited to extensive walking, the ability to drive to a job site, climbing on a ladder, crawling through crawlspaces, attic spaces, over parapet walls, and walking on a roof., • Perform other duties as assigned. Experience: • Current student in a 4-year engineering program., • Associates of Applied Science in Engineering Design Technology, Certificate of Proficiency in Computer-Aided Drafting, or equivalent education preferred but not required., • AutoCAD experience preferred., • Revit experience preferred.Requirements:

Job Description At Compu Dynamics, we don't just build infrastructure—we create the backbone of the digital future. As North America's premier technology infrastructure design-build partner, we design, construct, and maintain mission-critical data centers for some of the world's most innovative companies. With roots in one of the fastest-growing data center markets in the world, our growth is as intentional as our impact. Summary/Objective: The Senior Mechanical Engineer is a technical expert responsible for providing comprehensive project management and engineering support for new and existing modular industrial and data center applications. This role oversees the entire mechanical lifecycle—from initial site surveys and technical calculations to manufacturing process development and field troubleshooting. The Senior Mechanical Engineer acts as a primary liaison between internal partners and third-party providers, ensuring all designs are constructible, code-compliant, and optimized for performance. This individual is recognized as a subject matter expert in mechanical specifications and code analysis, leading project teams through complex design challenges while driving the adoption of industry best practices. Essential Functions: • Provides project management support for new or existing projects. Verifies that design, shop and record drawings comply with company policies and procedures, including document, • Demonstrates advanced knowledge of mechanical specifications with respect to modular industrial and datacenter applications., • Manages the development of manufacturing processes and procedures for new customer modules and processes., • Oversees drawing and coordination processes for each cognizant project in terms of schedule, quality and, • Identifies design elements that must be incorporated into drawing designs., • Performs a variety of technical calculations such as, heating and cooling loads, hydronics, plumbing fixtures units, energy analysis, etc. Acts as the company expert on code analysis., • Acts as a liaison between internal partners and third party providers or customers., • Interfaces with vendors for technical support and equipment selection based on size requirements, specific equipment selected and proposed equipment layout., • Performs site surveys to document existing job site conditions for use in design documents and drawings., • Ensures that all designs conform to all applicable codes, company policies and Visits job sites to assist with and evaluate compliance to approved design documents, drawings and code requirements., • Reviews architectural and structural drawings for their impact on mechanical Coordinates design requirements and resulting designs with the project architect, structural engineer, electrical engineer, civil engineer, kitchen designer and process engineers., • Performs technical reviews of construction documents and reviews drawings prior to bid and drawing changes prior to construction to identify constructability issues., • Creates technical reports to support recommendations or engineering positions on, • Leads project teams in the resolution of design questions/problems, and conducts research for compliance, codes changes, best practices etc.., • Develops and coordinates alternative solutions to heating and cooling issues using input from a variety of sources., • Troubleshoots and directs field technicians for the purpose of diagnosing degraded system performance., • Provides conceptual estimation assistance, and gives professional input during bid strategy development., • Prepares project specifications and assists the project manager in project budget development. Creates proposal letters and manages bid package development., • Reviews and approves submittals and shop drawings and authors responses to RFIs and code inspector., • Participates in forecasting labor hours needed for tasks and manages and develops scope, schedule and project fees for projects., • Supports new factory equipment scoping and selection for business expansion and meeting customer requirements., • Ensures scheduled equipment can deliver distributed capacity through the performance of air and water balance analyses. Functional Knowledge: Regarded as the technical expert in mechanical engineering; possesses in-depth expertise in own discipline and broad knowledge of related engineering fields. * Business Expertise: Anticipates business and regulatory issues; recommends product, process, or service improvements. * Problem Solving: Solves unique problems with broad impact on the business; utilizes conceptual and innovative thinking to develop solutions. * Interpersonal Skills: Communicates complex ideas, anticipates potential objections, and persuades others—often at senior levels—to adopt different viewpoints. * Leadership: Leads projects with notable risk and complexity; develops the strategy for project execution. Minimum Requirements: • Bachelor's Degree in Mechanical Engineering or similar engineering degree, • 15+ years experience in Mechanical Engineering, • Expert/Subject Matter Expertise in Mechanical Engineering, mechanical applications, and engineering principals., • CAD Skills/Expertise Required Work Environment: Work is primarily performed in an office environment with significant collaboration across engineering disciplines. Regular visits to job sites and manufacturing facilities are required. Physical Demands: Must be able to perform site surveys and document existing job site conditions, which may involve walking active construction sites and accessing mechanical spaces. Compu Dynamics Pay Range$115,000—$165,000 USD Compu Dynamics offers a comprehensive benefits package that supports the health, well-being, and growth of our team members. Full-time employees are eligible for: * Medical, Dental, and Vision Insurance – effective the first of the month following hire, with plans currently offered through Cigna. * 401(k) Retirement Plan – automatic enrollment at 3% on your date of hire; company match up to 4% (with a 7% contribution needed to receive the full match), plus profit-sharing opportunities. * Employer-Paid Life Insurance – coverage equal to 1x your salary. * Short-Term Disability (STD) – fully paid by Compu Dynamics. * Voluntary Benefits – including Long-Term Disability, supplemental life insurance (employee, spouse, children), Accident, Critical Illness, and Hospital Indemnity coverage. * Paid Time Off (PTO) – accrue up to 160 hours (4 weeks) annually, beginning after 60 days of employment. * Paid Holidays – 7 company-observed holidays plus a floating holiday. * Birthday Time Off – 8 hours of paid time off during your birthday month. * Paid Parental Leave – 8 weeks maternity leave and 2 weeks paternity leave, concurrent with FMLA. * Volunteer Time Off (VTO) – 40 hours annually for community service. • Boot Reimbursement – up to $150 annually, available from your first day. Tool Reimbursement – $250 annually, available after 60 days. * Tuition Reimbursement – up to $5,000 annually for approved educational programs. Compu Dynamics provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, amnesty or status as a covered veteran in accordance with applicable federal, state and local laws. Compu Dynamics complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including hiring, placement, promotion, termination, layoff, recall, transfers, leaves of absence, compensation and training. Compu Dynamics expressly prohibits any form of unlawful employee harassment based on race, color, religion, gender, sexual orientation, national origin, age, genetic information, disability or veteran status. Improper interference with the ability of Compu Dynamics employees to perform their expected job duties is absolutely not tolerated.

Job Description A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary EXECUTIVE CHEF - HOUSTIN, TX AREA Reporting to a Resident District Manager, you will assist in leading culinary operations, ensuring exceptional food quality, consistency, and presentation across the account. You will mentor and develop a talented culinary team through hands-on coaching and extensive training, fostering creativity while maintaining strict compliance with safety and sanitation standards. Successful candidate will oversee menu planning, recipe development, and execution to deliver innovative, high-quality dining experiences. This role requires a passionate culinary leader who can inspire collaboration, uphold uncompromising standards, minimize waste, and ensure every meal exceeds expectations. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1506360 Compass Corporate KRISTEN STROHMYER [[req_classification]]

Job DescriptionDescription: Empowering our community to alleviate hunger and improve health. That’s our mission. How will you drive it? You’ll need to be an experienced leader with innovative ideas and thrive in a “Yes, and” environment. You know how to build relationships, influence systems, and turn ideas into action. You’re just as comfortable in front of a room, in a partner meeting, or in the field alongside your team. As the Community Health Manager, you’ll lead the strategy, expansion, and execution of Community Health programming across TAFB’s full-service area. You’ll champion the Ready to Nourish™ initiative, strengthen healthcare and community partnerships, and guide a team working to ensure that nutritious food is accessible, prioritized, and integrated into how our communities experience health. Where YOU make the impact… · Lead the strategy and expansion of Community Health Programming and the Ready to Nourish™ initiative across TAFB’s service area—growing a network of partners committed to nutrition-focused, client-choice environments. · Build and steward strong relationships with partner agencies, healthcare organizations, and community leaders to advance food is medicine solutions and improve health outcomes. · Guide partners through the Ready to Nourish™ Certification process, including assessments, training, nutrition policy adoption, and implementation of evidence-based strategies such as SWAP/HER nudges and environmental changes. · Develop and advance a framework that demonstrates how access to nutritious and medically appropriate food improves health outcomes and reduces healthcare costs. · Ensure successful execution of grants by aligning deliverables, managing timelines, and maintaining accountability for outcomes and budget considerations. · Use data to drive decisions—track program performance, measure impact, and translate outcomes into compelling narratives for stakeholders, funders, and partners. · Collaborate cross-functionally with internal teams (Marketing, Agency Services, Operations, Community Resources, Garden & Farms, Community Kitchen) to ensure seamless program delivery and partner success. · Represent TAFB in local and state community health networks, staying current on food safety, public health trends, and behavior change strategies. · Supervise and develop team members, including program staff and interns—setting goals, coaching performance, and fostering a culture of high performance and continuous improvement. · Model and champion TAFB’s Core Values: Lead, Care, Innovate, and Respect. What you need to succeed! · You’re a Registered Dietitian (RD/RDN) with a strong leadership presence and 5+ years of experience in community health, healthcare partnerships, nutrition programming, or related fields, including experience leading projects or teams. · You have a proven ability to build relationships, influence decision-makers, and move initiatives forward across diverse stakeholders. · You think strategically but execute practically—you can balance big-picture vision with day-to-day program delivery. · You’re comfortable using data and metrics to guide decisions, demonstrate impact, and communicate results. · You’re an exceptional communicator, with confidence in public speaking, training, and presenting to varied audiences. · You lead with initiative and adaptability—you’re a problem solver who takes ownership and isn’t afraid to take smart risks. · You have experience managing multiple priorities, grants, and deliverables in a dynamic environment. · Bilingual Spanish is a plus. · Most importantly, you are driven by purpose and committed to improving the health and well-being of the communities we serve. · And yes—you’ll step in where needed. Leadership here is hands-on. Requirements: A day in the life… · You’ll split your time between TAFB locations, partner sites, and the community. You might spend one day meeting with a healthcare partner, another reviewing program data, and another supporting implementation in the field. · You’ll be active—standing, walking, and occasionally lifting up to 50 pounds. · Travel across the service area is expected; reliable transportation, a valid driver’s license, and proof of insurance are required. We offer mileage reimbursement. · Flexibility is key—occasional evenings and weekends are part of the work.

Job Description At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. We are looking for our next great team member to join us on our management team and lead the culinary staff. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members. Discounts at Marriott Brand properties worldwide. Here is what you will be doing each day: In this role you will be responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs. Does this sounds like you? You have at least 3 years of experience as an Executive Chef with full knowledge of Culinary department operations and Culinary Education. You do not shy away from high volume operations and have an extensive experience in Banquets in upscale hotels. You have your Food Manager certification and experience in managing several outlets. You are knowledgeable of state and local health and food safety requirements and exhibit excellent leadership skills. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job Description Road Ranger is looking for a Kitchen Manager to join the Amarillo, TX team! Competitive pay based on experience! Join the Road Ranger family and see how far your drive can take you! At Road Ranger, we aim to provide drivers with the warm hospitality, top tier fuel, quality food, and essential products they need along their journey. We owe our success to our friendly, driven employees who thrive in our fast-paced environment. To reward their hard work, we offer our employees a wide variety of competitive benefits to support their health and wealth, such as: • Health, Dental, & Vision Insurance, • Weekly Pay, • Bonus Potential, • 401(k) with up to 4% company match, • Life Insurance, • Paid Vacation, • Paid Parental Leave Working under the supervision of the Store Management Team, the R+R Kitchen Food Service Coordinator (FSC) is responsible for the operation of the Company's proprietary food programs. Duties and responsibilities will include: recording & calculating daily waste, adjusting build-to information, ordering supplies, counting & calculating inventory weekly, ensuring compliance with health & sanitation requirements, and preparing & direction team members. The ideal R+R Kitchen Food Service Coordinator has 1 plus years of restaurant management experience, is a friendly, hard-working, and reliable leader who enjoys engaging with customers, employees, vendors and helping make a difference in someone’s day. If you possess these qualities, you are already one step closer to a successful career in the Road Ranger family. Do you have what it takes to be a Ranger? Apply today! Pay Range: $16 to $17 per hour Road Ranger is a proud equal opportunity employer. We are committed to equal employment opportunities, regardless of age, race, ethnicity, color, religion, creed, sex, sexual orientation, gender identity, national origin, marital status or civil partnership/union status, veteran status, citizenship, pregnancy, genetic information, physical or mental disability, or any other status or characteristic protected by federal, state or local law. Powered by JazzHR E0OeSi1MgT

Job Description Cook II/ Prepares food in large quantities, by various methods of cooking incorporating beef, poultry, fish, vegetables, etc. Seasons and cools all cuts of various meats, fish and poultry. Boils, steams or fries vegetables. Makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles and stews. Excludes food service supervisors and head cooks who exercise general supervision over kitchen activities. Other duties as assigned. Alternate Manager must be able to read, write, speak, and understand English. Develop and maintain all project-related documentation (project scopes, budget, requirements, project timelines & internal meetings, monitor food quality and service, manage budget for all food and business support programs, etc.) High school diploma or GED equivalent. Within the past 10 years, 3 years' experience in volume food preparation and service. The most recent year of the 3 years must have been in a supervisory position that included planning, scheduling and directing subordinate personnel in food preparation and service. Must be certified in Food Service. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law Job Type: Full-time Job Posted by ApplicantPro

Job Description Job Title: Cook / Line Cook Department: Food and Beverage Supervisor: Executive Chef, Kitchen Manager, Food and Beverage Manager, and/or Director Summary A Cook is responsible for preparing and presenting high-quality meals in a timely and efficient manner while following recipes and ensuring food safety standards are upheld. They collaborate with kitchen staff to maintain cleanliness, organize ingredients, and deliver consistent dishes that meet customer expectations. Essential Duties and Responsibilities include the following. Other duties may be assigned. • Prepares a variety food items utilizing a variety of kitchen equipment such as broilers, ovens, grills, and fryers., • Assumes responsibility for the quality of food served., • Knows, learns, and complies consistently with our standards, cooking methods, kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products as directed prior to cooking according to assigned standards and recipe specifications., • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores, labels, and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Communicates department needs with regard to inventory and supplies to management., • Opens and/or closes the kitchen properly and follows the opening/closing checklist for kitchen stations as directed., • Assists others in opening/closing the kitchen., • Assist with food and beverage inventories as directed., • Attends all scheduled employee meetings. 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. Education and/or Experience Culinary degree a plus. Similar schooling experience with or without degree/certification acceptable. At least 6 months experience in a similar capacity. Certificates, Licenses, Registrations Current TABC (TX) or RVSP (LA) is required. Current Food Handler’s certificate or ServSafe certification is required Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.

Job Description Toca Madera is an experience for all your senses. The Mexican-inspired steakhouse brings bold flavors, premium ingredients, handcrafted cocktails, and a high-energy atmosphere together to create unforgettable nights. The menu highlights elevated interpretations of Mexican classics, crafted with a commitment to sustainable and organic sourcing that enhances every dish. With locations in Scottsdale, Houston, Las Vegas, and Miami coming soon, Toca Madera continues to define indulgent, sensory-driven dining with impeccable flavor and vibrant energy.Toca Madera is an experience for all your senses. The Mexican-inspired steakhouse brings bold flavors, premium ingredients, handcrafted cocktails, and a high-energy atmosphere together to create unforgettable nights. The menu highlights elevated interpretations of Mexican classics, crafted with a commitment to sustainable and organic sourcing that enhances every dish. With locations in Scottsdale, Houston, Las Vegas, and Miami coming soon, Toca Madera continues to define indulgent, sensory-driven dining with impeccable flavor and vibrant energy. Job Purpose: Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff. Duties & Functions: * Conduct opening procedures including receiving products, checking invoices, and completing temperature logs * Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed * Assist with budgeting and inventory including counting food and dry goods for inventory * Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs * Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues * Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary * Train new hires on their stations and be willing and available to cover any station on an as-needed basis * Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met * Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts * Effectively implement new menu rollouts and educate team members on said rollouts * Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies Specific Job Knowledge & Skills: * High School diploma, GED, or equivalent preferred * Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis * Must be well organized, capable of multi-tasking and detail oriented * Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment * Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality * Capable of working overtime, weekends, evenings, holidays, and special events as needed * Strong verbal and written communication skills in English; bilingual English/Spanish preferred * Basic computer skills required * Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card Physical Abilities: * Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting * Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions * Reach overhead and below the knees, including bending, twisting, pulling, and stooping * Requires manual ability to use, carry, and operate all necessary equipment

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Purpose: The Cook is responsible for quality of food ingredients used and preparation methods. The Cook prepares basic food and menu items needed in filling catering orders based on customer requests. This position is an on-site team player and production support for all orders as well as being called on at times to shop and produce specialty items not in ACW spec books. The Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the General Manager and Kitchen Management. The Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to designated preparation methods. The Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, culinary practices, as well as the safe use of fresh ingredients. The Cook works in partnership with all cooks, prep staff, porters, and management, to provide production solutions in situations arising that require action and critical thinking. The Cook work is based on following company procedures related to food quality, safety, customer satisfaction, and accuracy in cost. Responsibilities and Associated Duties: • The Cook will participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance., • The Cook will assist in the butchering of meats and fish and assist with the daily operations of the kitchen., • Ensures that all food preparations and presentations meet ACW specifications and quality standards., • Use preventative maintenance with all kitchen equipment while directing the other team members to do the same., • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2026 Benefits Guide, • A High School diploma is required., • Current ServSafe Food Handling Certificate required at hire or within 45-days of hire., • Must have knife/cutting skills., • Must be punctual and dependable., • Must have an understanding of cooking techniques., • Culinary experience in restaurants, hotels, or catering companies- or its equivalent required, with experience in new culinary trends preferred., • Demonstrated ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential., • While performing the duties of this job, the employee is regularly required to stoop, stand for long periods of time, as well as walk, read orders, listening while discussing orders with fellow co-workers., • The employee is frequently required to use hands to handle, push, pull, reach, and carry items with hands and arms., • Pre- employment background check, • Pre-employment Drug Test, • MVR (if applicable to the position) This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Description Roost is seeking a passionate and skilled Kitchen Cook to join our dynamic culinary team. As a vibrant participant in the bustling restaurant industry, Roost prides itself on creating a warm and welcoming atmosphere for our guests while serving high-quality, delicious dishes. As a Kitchen Cook, you will play an essential role in our commitment to culinary excellence. You will be an integral part of our kitchen brigade, collaborating closely with other kitchen staff to ensure that every dish meets our high standards and reflects our restaurant’s unique style and values. The ideal candidate will have a love for food, a desire to learn, and the ability to thrive in a fast-paced environment. You will be responsible for preparing ingredients, cooking menu items, and ensuring that our kitchen operates smoothly. This position offers an opportunity for growth and development within a supportive team. If you are passionate about food and eager to grow your culinary skills while contributing to an inviting dining experience, we encourage you to apply and become a vital part of the Roost family. Responsibilities • Prepare and cook a variety of dishes according to restaurant recipes and standards, • Assist in the preparation of ingredients and ensure they are fresh and ready for use, • Maintain cleanliness and organization of the kitchen and storage areas, • Collaborate with team members to ensure efficient food preparation and service, • Monitor food inventory levels and communicate needs to the kitchen manager, • Follow food safety and sanitation regulations consistently, • Proven experience as a cook in a restaurant or similar environment, • Knowledge of culinary techniques and kitchen equipment, • Ability to work well in a team and communicate effectively, • Strong attention to detail and a passion for food, • Willingness to learn and take direction from senior chefs, • Ability to work in a fast-paced environment and handle multiple tasks, • Flexible schedule and availability to work evenings, weekends, and holidays

Job DescriptionJob Description: Team Member STATEMENT OF PURPOSE Utilizing knowledge of positional skills, customer service and courtesy, health and safety regulations and all Cafe Express food safety, safety and security and employee policies and procedures; the crew member is responsible for providing quality products and service in a clean and safe environment to each and every customer. 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. ESSENTIAL FUNCTIONS The essential functions of the various crew member service positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in all the service positions. Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all "slow periods," it is customary for crew members to rotate into the other service positions that do not compromise food safety. This process simply means that during certain periods, a crew member may work several positions within a short period of time while adhering to food safety standards. Delivering quality food within specific service time goals is fundamental to the nature of Cafe Express business. Each employee must be able to execute his / her position with a speed sufficient to contribute to the overall goals and objectives of the company. OTHER REQUIREMENTS DEPENDABILITY As a member of a team, it is necessary that all crew members arrive at work on time for their scheduled shifts. Absences must be held to a minimum and all "call-off" procedures must be strictly followed. CUSTOMER RELATIONS All crew members must understand and demonstrate good "people skills" in dealing with customers. Prompt, friendly, courteous service, delivered with a pleasant attitude is essential and must be delivered to every customer. COOPERATION / TEAMWORK All crew members must have a "teamwork" attitude and be able to contribute to the efficient operation of the shift. Positive working relationships among the entire restaurant team are a must. PERSONAL APPEARANCE Each crew member is expected to present a neat, well-groomed appearance at all times. This includes strict adherence to the dress code policy. ENVIRONMENTAL CONDITIONS The fast pace within our restaurants and the need to meet requests from the public, requires all crew members to be able to handle stressful situations while maintaining a calm, pleasant attitude and efficient working pace. EMPLOYMENT STANDARDS AGE REQUIREMENT All employees must be at least 16 years of age and possess all documents and permits required by state and federal law. Legal requirements and company policy forbid any 16 or 17 year old employee to serve or otherwise handle liquor or assist in doing so. It is the responsibility of each minor employee as well as the Manager on Duty to ensure compliance. All cashiers age 18 or over must obtain a TABC certification within the first 30 days of hire. EDUCATION / EXPERIENCE Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience. OTHER All positions require long periods of standing without a break. Lifting up to 50 lbs. and reaching a height of 8 feet may be required. Assisting Kitchen or Bus / Dish Staff as needed or assigned may be required. POSITIONAL ACCOUNTABILITIES GREETER • Know all menu items both visually and verbally, including cost and features of items, • Effectively communicate with customers, team members and management, • Able to direct food from kitchen to customers in a timely manner, • Ensures that all portion sizes and quality standards are met, • Maintain a clean, sanitized and organized work area, • Operate the Micros computerized register system, • Prepare to go orders, • Set up and break down work station within the specified time frames, • Other tasks and duties as assignedCASHIER, • Know all menu items both visually and verbally, including cost and features of items, • Effectively communicate with customers, team members and management, • Greet the customer, take their order and key it into the register, • Complete the transaction with the customer accurately, • Adhere to cash handling policies and procedures, • Bank on and off the register within the specified time frames, • Maintain a clean, sanitized and organized work area, • Prepare to go orders, • Other tasks and duties as assignedBARISTA, • Know all menu items both visually and verbally, including cost and features of items, • Effectively communicate with customers, team members and management, • Greet the customer, take their order and key it into the register, • Adhere to cash handling policies and procedures, • Able to direct food from kitchen to customers in a timely manner, • Ensures that all portion sizes and quality standards are met, • Prepare basic drink mixes as needed for daily use, • Serve alcoholic beverages responsibly and within legal guidelines, • Prepare to go orders, • Maintain a clean and organized work area, • Set up and break down work station within the specified time frames, • Bank on and off the register within the specified time frames, • Maintain all required alcohol-related certifications and permits required by state law, • Set up and break down work station within the specified time frames, • Know all menu items both visually and verbally, must be able to make quality checks, • Effectively communicate with team members and management, • Able to direct food from kitchen to customers in a timely manner, • Ensures that all portion sizes and quality standards are met, • Practice safe food handling and work habits, • Prepare and / or assists with To-Go orders, • Maintain a clean, sanitized and organized work areaGRILL, • Set up and break down work station within the specified time frames, • Effectively communicate with team members and management, • Cook meat and poultry to specified temperatures, • Ensure all cooked products maintain proper quality and portion standards, • Complete job tasks in a timely manner per company guidelines, • Practice safe food handling and work habits, • Maintain a clean, sanitized and organized work areaLINE, • Set up and break down work station within the specified time frames, • Effectively communicate with team members and management, • Practice safe food handling and work habits, • Complies with all portion sizes and quality standards, • Complete job tasks in a timely manner per company guidelines, • Maintain a clean, sanitized and organized work areaPREP, • Set up and break down work station within the specified time frames, • Effectively communicate with team members and management, • Prepare food products needed for daily use, • Complies with all portion sizes and quality standards, • Practice safe food handling and work habits, • Complete job tasks in a timely manner per company guidelines, • Maintain a clean, sanitized and organized work area

Job DescriptionJob Description: Team Member STATEMENT OF PURPOSE Utilizing knowledge of positional skills, customer service and courtesy, health and safety regulations and all Cafe Express food safety, safety and security and employee policies and procedures; the crew member is responsible for providing quality products and service in a clean and safe environment to each and every customer. 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. ESSENTIAL FUNCTIONS The essential functions of the various crew member service positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in all the service positions. Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all "slow periods," it is customary for crew members to rotate into the other service positions that do not compromise food safety. This process simply means that during certain periods, a crew member may work several positions within a short period of time while adhering to food safety standards. Delivering quality food within specific service time goals is fundamental to the nature of Cafe Express business. Each employee must be able to execute his / her position with a speed sufficient to contribute to the overall goals and objectives of the company. OTHER REQUIREMENTS DEPENDABILITY As a member of a team, it is necessary that all crew members arrive at work on time for their scheduled shifts. Absences must be held to a minimum and all "call-off" procedures must be strictly followed. CUSTOMER RELATIONS All crew members must understand and demonstrate good "people skills" in dealing with customers. Prompt, friendly, courteous service, delivered with a pleasant attitude is essential and must be delivered to every customer. COOPERATION / TEAMWORK All crew members must have a "teamwork" attitude and be able to contribute to the efficient operation of the shift. Positive working relationships among the entire restaurant team are a must. PERSONAL APPEARANCE Each crew member is expected to present a neat, well-groomed appearance at all times. This includes strict adherence to the dress code policy. ENVIRONMENTAL CONDITIONS The fast pace within our restaurants and the need to meet requests from the public, requires all crew members to be able to handle stressful situations while maintaining a calm, pleasant attitude and efficient working pace. EMPLOYMENT STANDARDS AGE REQUIREMENT All employees must be at least 16 years of age and possess all documents and permits required by state and federal law. Legal requirements and company policy forbid any 16 or 17 year old employee to serve or otherwise handle liquor or assist in doing so. It is the responsibility of each minor employee as well as the Manager on Duty to ensure compliance. All cashiers age 18 or over must obtain a TABC certification within the first 30 days of hire. EDUCATION / EXPERIENCE Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience. OTHER All positions require long periods of standing without a break. Lifting up to 50 lbs. and reaching a height of 8 feet may be required. Assisting Kitchen or Bus / Dish Staff as needed or assigned may be required. POSITIONAL ACCOUNTABILITIES EXPEDITOR • Set up and break down work station within the specified time frames, • Know all menu items both visually and verbally, must be able to make quality checks, • Effectively communicate with team members and management, • Able to direct food from kitchen to customers in a timely manner, • Ensures that all portion sizes and quality standards are met, • Practice safe food handling and work habits, • Prepare and / or assists with To-Go orders, • Maintain a clean, sanitized and organized work areaGRILL, • Set up and break down work station within the specified time frames, • Effectively communicate with team members and management, • Cook meat and poultry to specified temperatures, • Ensure all cooked products maintain proper quality and portion standards, • Complete job tasks in a timely manner per company guidelines, • Practice safe food handling and work habits, • Maintain a clean, sanitized and organized work areaLINE, • Set up and break down work station within the specified time frames, • Effectively communicate with team members and management, • Practice safe food handling and work habits, • Complies with all portion sizes and quality standards, • Complete job tasks in a timely manner per company guidelines, • Maintain a clean, sanitized and organized work area

Job DescriptionDescription: Job Summary The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. Education & Experience • Previous supervisory responsibility preferred., • At least 5 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field., • Food Handlers Certification (must comply with State requirements), • Must be able to convey information and ideas clearly., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must work well in stressful high-pressure situations., • Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity., • Must maintain composure and objectivity under pressure., • Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary., • Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need., • Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests., • Must be able to work with and understand financial information and data and basic arithmetic functions. Requirements: • Approach all encounters with guests and employees in a friendly service-oriented manner., • Maintain regular attendance in compliance with Avion Hospitality standards as required by scheduling which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards)., • Always comply with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations., • Comply with certification requirements as applicable to position to include Food Handlers Safety etc., • Always maintain friendly and warm demeanor., • Have thorough working knowledge of menus and the preparation required to produce the product according to, • Avion Hospitality standards., • Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service to ensure that guests are served promptly and efficiently during operating hours., • Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that needs help., • Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes., • Supervise the preparation of food for the Employee Cafeteria as necessary., • Ensure that all food is prepared following Avion Hospitality standard recipes., • Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean., • Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period., • Ensure that all employees always practice safe work habits to avoid possible injury to self or other employees., • Enforce all hotel policies and house rules., • Be familiar with the hotel's emergency procedures., • Ensure that employees are at all times attentive friendly helpful and courteous to all guests, managers and all other employees., • Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use., • Ensure that the Employee Break room is kept neat orderly and clean., • Maintain the high food quality standards in the kitchen and find ways to improve upon them., • Maintain cleanliness and organization of all storage areas., • Assist in training staff in the operation and maintenance of all kitchen equipment., • Attend meetings as required by management., • Perform any other duties as requested by management.

Job Description JOB DESCRIPTION: We are seeking a hands-on Automation Engineer with strong Chef expertise to design, develop, and maintain Chef cookbooks for IBM MQ build and configuration management. This role is critical in driving Infrastructure-as-Code (IaC) adoption, standardizing MQ deployments, and enabling automated, repeatable, and compliant messaging platform provisioning across hybrid and cloud environments. The ideal candidate combines strong MQ platform knowledge with Chef-based automation, and has experience delivering end-to-end lifecycle automation for queue managers, infrastructure configuration, and operational tooling. Key Responsibilities  Design, develop, and maintain Chef cookbooks to automate: o IBM MQ installation, upgrade and patching o Queue manager creation and configuration o MQ object deployment (queues, channels, listeners)  Build idempotent Chef roles and recipes ensuring consistent and repeatable deployments across environments  Ensure configuration parity across Dev, QA, and Prod environments through Chef deployments  Integrate Chef cookbooks into CI/CD pipelines for automated MQ provisioning and updates  Version, test, and promote cookbooks through controlled environments  Develop and execute unit, integration, and kitchen/inspec tests for cookbooks  Validate automation against performance, resiliency, and compliance requirements  Ensure deployments are repeatable and eliminate manual configuration drift  Provide L3 support for automation-related issues in MQ environments  Contribute to standards, best practices, and automation frameworks Required Qualifications  Strong hands-on experience with Chef (cookbooks, recipes, roles, environments)  5+ years of experience in configuration management / IaC automation  Working knowledge of IBM MQ administration: o Queue managers, channels, clustering o MQ configuration (QM.INI, logging, security)  Experience with Linux/Unix environments  Familiarity with: o CI/CD pipelines (e.g., Jenkins, Git-based workflows) o Version control systems (Bitbucket/Git) Company DescriptionFounded in 2015 and backed by two decades of hands-on experience, our strong insight on the enterprise ecosystem and its dynamics helps to offer a complete end-to-end solution. We automate recruitment processes with intelligent solutions to save time and money. Synkriom leads the industry with experience authentication of candidates.Founded in 2015 and backed by two decades of hands-on experience, our strong insight on the enterprise ecosystem and its dynamics helps to offer a complete end-to-end solution. We automate recruitment processes with intelligent solutions to save time and money. Synkriom leads the industry with experience authentication of candidates.

Job Description Part-time | Richardson, TX | $16- $18 per hour | Reporting to the General Manager More fun. More passion. More connection. Golf Ranch is building the future of golf—and you’re invited! Who we are At Golf Ranch, we’re in love with the game of golf and we’re on a mission to make it more accessible, more fun, and way less formal. We pride ourselves on creating spaces that buzz with energy — where competition and connection go hand in hand, and everyone feels like they belong. Working here means joining a team that brings passion and pride to every shift. We back each other up, celebrate wins big and small, and stay focused on creating unforgettable guest experiences. Ready to work where good vibes and great people come standard? Apply today and come be part of the team that’s changing the game! Who you are Our Cook plays a key role in elevating the Golf Ranch food and beverage experience through streamlined prep, safe food handling, and a high level of service and care during our busiest shifts. We may be focused on casual offerings from our concession container, but we treat it like a real kitchen — and we're looking for someone who takes pride in the craft. Our ideal candidate knows their temps, cleans as they go, and takes pride in sending out well-prepared food that keeps guests coming back for more. What you'll do Kitchen & Service • Work the line during high-volume shifts, cooking menu items to spec and to proper temperature, • Handle knives safely for prep work including cutting produce, portioning proteins, and building sandwiches, • Set up and break down your station, keeping ingredients stocked and service-ready, • Communicate clearly with teammates during rushes to keep tickets moving Receiving & Prep • Receive and inspect incoming shipments, checking quantities, quality, and temperatures against invoices and flagging any issues to site leadership, • Rotate product using FIFO and properly label, date, and store items, • Execute daily prep lists so the kitchen is stocked and ready before doors open Cleanliness & Food Safety • Ensure stations, surfaces, tools, and equipment stay sanitized throughout the shift, • Follow all Texas food safety standards, including proper holding temps, cross-contamination prevention, and allergen awareness What you’ll need • Prior kitchen experience in a restaurant or high-volume food service environment, • Current Texas Food Handler and TABC certifications (required), • Solid knife skills and comfort with portioning, basic prep, and sandwich assembly, • Availability to work 35–40 hours per week, including every weekend, plus some evenings and holidays Physical Requirements • Ability to walk, stand, and interact with guests for extended periods of time., • Ability to lift, carry, bend, and set up items weighing up to 50 pounds., • Comfort working in a high-volume, fast-paced environment, including outdoors in varying weather conditions These points highlight the core parts of the job, but day-to-day duties may shift. We’re committed to providing reasonable accommodations so team members of all abilities can succeed. Benefits Why Golf Ranch? At Golf Ranch, work, play, and growth go hand in hand. Our core values of Unshakeable Character, Competitive Greatness, Infectious Enthusiasm, and Deep Connection show up every day in how we treat our guests and how we treat each other. Along with a supportive team environment, we offer: • Competitive hourly pay, • Unlimited free buckets to enjoy outside of work, • 50% off food and beverages, • 25% off merchandise and retail, • One free on-shift meal from our beloved concession container, • Predictable scheduling you can plan around, • On-the-job training and career development opportunities Our Commitment Our mission to create a sense of belonging through the game of golf reflects our commitment to diversity & inclusion. Golf Ranch is an equal opportunity employer and does not discriminate on the basis of race, sex, color, religion, age, national origin, marital status, disability, veteran status, genetic information, sexual orientation, gender identity or any other reason prohibited by law in provision of employment opportunities and benefits.

Job DescriptionDescription: Overview As a Facilities Manager for our cafes, you will play a vital role in ensuring the smooth operation of our facilities. You will oversee maintenance activities, manage vendor relationships, and uphold brand standards across all locations. Your goal will be to create a safe, clean, and efficient environment that enhances the experience for our customers and supports the success of our team members operating the cafes. Key Responsibilities • Schedule projects in logical steps and allocate time to meet deadlines., • Perform emergency repairs promptly and efficiently., • Manage and support maintenance functions across all locations., • Ensure compliance with appliance standards, health, safety, sanitation regulations, and brand guidelines., • Ensure compliance with ADA regulations., • Make sure building and safety is always at compliance., • Ensure full execution of ResQ orders on site., • Minimize non-working equipment time and ensure timely corrective actions., • Guide and support technicians in diagnosing and resolving equipment malfunctions., • Conduct regular inspections of facilities to identify maintenance needs, safety hazards, and improvement opportunities., • Oversee equipment preventive maintenance schedules., • Manage and oversee vendor contracts, bids, and third-party service agreements., • Coordinate with vendors and contractors to schedule and monitor repairs, upgrades, and maintenance activities., • Develop and maintain vendor relationships., • Coordinate and promote site safety programs., • Ensure all utility systems and equipment meet code compliance and operate efficiently., • Implement major repair projects identified in annual budgets., • Collaborate with restaurant managers to address facility-related issues and operational needs., • Be available to travel regularly (including extended overnights) and respond to emergencies as needed (24/7 availability).Requirements:, • 4-6 years of experience in facilities management, preferably within the QSR or hospitality industry., • 3+ years of leadership or management experience in maintenance or construction environments., • Strong understanding of building systems, HVAC, and kitchen equipment maintenance, including the ability to diagnose and resolve performance issues., • Experience providing technical service and support to customers or internal teams., • Proficient in reading and interpreting schematics, blueprints, and work plans., • Knowledge of health, safety, and sanitation codes, as well as compliance standards., • Proficiency in facility management software, Microsoft Office Suite, and related applications., • Excellent organizational and multitasking abilities, with the capacity to manage multiple projects and repairs simultaneously., • Strong communication skills (verbal and written) with the ability to collaborate effectively with franchise team members, vendors, and leadership., • Ability to work independently with minimal supervision and as part of a team in a fast-paced environment., • Flexibility to work evenings, weekends, and holidays, and to travel as required for emergencies or operational support., • Valid driver’s license and good driving record., • Firm grasp of best practices in HVAC, electrical, plumbing, and building maintenance., • Ability to effectively supervise and support maintenance personnel while performing hands-on work., • Strong problem-solving, analytical, and diagnostic skills., • Excellent time management and organizational abilities., • Detail-oriented with a strong sense of urgency and follow-through., • Mechanical aptitude and physical ability to perform maintenance-related tasks., • Professional demeanor and ability to remain calm under pressure., • Commitment to safety, quality, and continuous improvement., • Flexibility to be on call 24/7 for emergencies. Cores Competencies • Leadership and Teamwork, • Time Management, • Communication, • Problem Solving, • Sense of Urgency, • Adaptability and Flexibility, • Professionalism, • Attention to Detail Benefits • Health benefits, • 401k, • Profit Sharing, • PTO, • Holiday Pay, • Phone Stipend, • Food & beverage allowance, • Company discount

Job DescriptionDescription: Job Summary The Maintenance Engineer is responsible for assisting with the operation, maintenance, service and repair of equipment as assigned. He/she is also responsible for participating in the preventative maintenance program, handling guest requests and other work orders as assigned. He/she is also responsible for performing the job in a safe and efficient manner and performing trade jobs, such as carpentry, painting, plumbing, etc. May require driving shuttle van when needed (property specific). Education & Experience • Experience in a hotel or a related field preferred., • High School diploma or equivalent required., • Licensed in a trade preferred (plumbing, electrical, HVAC, carpentry, etc.)., • Must have a valid driver’s license for the applicable state., • Assist with the operation, maintenance and repair of equipment., • Change out light bulbs; perform preventative maintenance for guest rooms to include: vinyl repair, touch up paint, minor furniture repair, tub caulking, tile repairs, etc., • Perform preventative maintenance for ice machines, refrigerators, kitchen equipment, laundry equipment, HVAC, guestrooms, meeting rooms, the swimming pool and hot tub., • Perform plumbing repair, laundry equipment repair, preventative maintenance on all exhaust fans and supply; monitor energy conservation; repair vacuum cleaners and any other small equipment upon request., • Immediately follow up on any alarms to determine the exact location and cause - determine emergency status and report to the Front Desk with findings. The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- N Associate is subject to outside environmental conditions: No effective protection from weather.- F Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- F Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- F Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- F Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- O Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- O Associate is required to function in narrow aisles or passageways.- O Associate is exposed to infectious diseases.- O None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- N Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- F Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- O Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- O Kneeling: Bending legs at knee to come to rest on one or both knees.- O Crouching: Bending the body downward and forward by bending leg(s) and spine.- O Crawling: Moving about on hands and knees or hands and feet.- O Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- C Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- F Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- F Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- O Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- F Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- F Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- F Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- N Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determine accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- F Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- O - 50+ lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This job description is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties assigned by the supervisor. Management reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This job description is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Job DescriptionAbout Us We are a dedicated team committed to providing high-quality meals. We believe in fostering a nurturing environment where every child has access to nutritious meals. We're looking for a friendly, knowledgeable, reliable, experienced, childrens or nonprofit cook to add to our kitchen operations in Amarillo, Texas. Ensuring our program continues to meet and exceed the nutritional needs of the children we serve. Position Summary As a Cook, you will play a critical role in cooking and preparing day-to-day meals for the Kids Cafe Program, ensuring the delivery of healthy, balanced meals following USDA approved recipes. You will be part of a team and cook and prepare meals and ensure compliance with all health and safety regulations. You will directly impact the wellbeing of children and seniors participating in all the programs we serve. ESSENTIAL DUTIES AND RESPONSIBILITIES • Completes & handles defined food preparation, cleaning duties according to proper procedures, using various dietary equipment and supplies, as assigned. Plans and initiates cooking schedule for food preparation to meet meal schedules, • Prepares, seasons, cooks, and at times serves meals; ensures appropriate portioned servings according to portion control standards., • Tastes and smells prepared food to determine quality and palatability., • Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to deliveries., • Stores leftovers properly, plans for use of leftover foods in accordance with State and Federal sanitation regulations., • Cleans equipment and work areas daily and assigned, • Friendly; enjoy working with diverse people; must be able to work with a team and individually. Must be flexible with changes, updates, and accept all other duties as assigned., • High School diploma/GED preferred., • Must have own reliable transportation with a valid drivers license., • Must be eighteen (18) years of age., • General knowledge of quantity food preparation and portioned serving required., • Ability to communicate and work effectively with various levels of staff, and the public., • Numerical ability is necessary to make various computations in keeping food records, monitoring food and food supplies in recipe preparation., • Possesses adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods up to 50 lbs., • Possesses coordination and dexterity required to prepare food and operate dietary equipment., • Able to understand and follow procedures, recipe directions, diet orders and work assignments., • Works in an area with varying degrees of temperatures (hot/cold)., • Ability to utilize computers, smartphones, and other electronic devices for tasks such as timekeeping, and documentation., • Must possess or obtain a Texas Food Handlers License within 2 weeks of accepting position, • Adheres to policies and procedures as outlined in the Employee Handbook/Manual., • Acts as a role model within and outside the food bank., • Perform duties as workload necessitates., • Maintains a positive and professional appearance., • Communicate regularly with the Kitchen Manager about department issues/challenges and successes/accomplishments., • Demonstrates flexible and efficient time management and ability to prioritize workload., • Consistently reports to work on time prepared to perform duties of the position., • Meets department productivity standards/goal., • Must be available for shifts assigned including early mornings, weekends and some holidays, as required, ability to work without continued supervision. Having reliable telephone service and must be able to return telephone calls in a timely manner., • Plan and prepare meals that comply with the CACFP and SFSP guidelines, • Interact with staff, volunteers, students, visitors, and the public in a professional and friendly and respectful mannerSuccessfully pass all compliance related required training. Must have clean MVR and valid drivers license. Must have or pass a Food Handlers Certification Safety Course and pass all compliance training and requests. Continued food handling education & information is required. PHYSICAL DEMANDS The physical demands described here represent those that an employee must meet to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly required to use hands, reach with hands and arms, talk and hear. This work is performed primarily in kitchen setting for extended periods. The employee is required to stand, walk, sit, crouch, and lift or move up to 50 pounds. A great team member can fully grasp the complexity of kitchen organization and meal delivery. The ideal candidate will have a strong understanding of the Amarillo area neighborhoods and food safety procedures, be a self-starter and enjoy working in a fast-paced, evolving environment. The candidate will also demonstrate the ability to embrace the High Plains Food Bank's commitment to treat all people with equity and respect while pursuing our mission. At times other duties may be assigned and must be completed as needed by High Plains Food Bank. PREFERED EDUCATION AND EXPERIENCE High School/GED degree or equivalent amount of appropriate training and proven work experience. Minimum of one years food service experience Preferred knowledge of the CACFP and SFSP programs

Job Description Director of Food and Beverage Champions Social Club, Dallas TX Inspired by leaders in hospitality and entertainment, Champions Social Club reimagines an iconic North Dallas steakhouse into a refined social destination, where elegance, connection and culture converge. With fine dining as a cornerstone of the membership offerings, our culinary philosophy is best described as "A Taste of Texas with International Flavors." Bringing more than 40 years of culinary expertise, including stints at some of the most prestigious steakhouses in Texas, Executive Chef Connie Trujillo seamlessly blends global inspiration with classic Dallas steakhouse fare to create an unforgettable dining experience. Beyond the plate, Champions Social Club comes alive with curated entertainment for our members — from music to comedy to magic shows — and special events such as wine tastings, cigar and bourbon pairings, networking events and more. At Champions, culture is everything. We believe in limitless possibilities and building a team that values people above all. We're driven by creativity, integrity and a shared passion for delivering exceptional experiences in every detail. About the Role: The Director of Food & Beverage is responsible for the strategic leadership and seamless execution of all food and beverage operations across the club. This role partners with the General Manager and Corporate Executive Chef to uphold the highest standards of service and culinary excellence, ensuring that member experiences consistently exceed expectations. The Director plays a key role in driving operational efficiency and financial performance, including revenue growth and profitability, while fostering a culture of exceptional service. In this leadership role, the Director will oversee the entire front-of-house service teams, manage vendor relationships, and lead initiatives to enhance member satisfaction through innovative programming, pricing strategies, and promotion of club events. Additionally, the Director will ensure strict adherence to safety protocols, regulatory compliance, and club standards, positioning the club as a prestigious destination for members. By aligning operational practices with the club's strategic goals, the Director of Food & Beverage will contribute to the long-term success and reputation of the club. Responsibilities: • Maintain exceptional member relations and facilities by creating a high-quality environment through staffing, programming, service operations, and maintenance., • Identify and implement opportunities for member events and food and beverage services to meet ongoing member needs and achieve revenue objectives., • Communicate with members both individually and in groups to ensure the club consistently exceeds their expectations., • Work with the leadership team to develop and implement member activities and events that enhance member engagement., • Interact professionally with members and guests, accommodating changes and last-minute requests as needed., • Develop aggressive sales, marketing, and net revenue plans for food & beverage, and oversee their successful implementation according to Champions' budgeting and revenue guidelines., • Ensure expense control systems are in place, closely monitoring department expenses, including payroll-to-revenue ratio, and utilizing appropriate forecasting systems., • Oversee scheduling of all service personnel, manage labor cost budgeting, and ensure accurate time reporting through time management systems. Ensure accuracy in hours worked and adherence to policies and procedures outlined in the Champions Policy., • Ensure service recovery programs are effectively implemented, with staff trained to handle Member concerns., • Recruit, hire, and develop qualified staff committed to service excellence, understanding the relationships between Member satisfaction, value, and retention., • Create an excellent work environment, focused on teamwork, mutual respect, and Member satisfaction while achieving the steps of service and revenue objectives., • Develop employees for career advancement using performance reviews, cross-training, and developmental planning., • Administer appropriate compensation packages in line with labor laws and ensure comprehensive onboarding for new hires., • Implement and execute training programs consistently to ensure staff deliver quality service and products., • Work closely with the Managing Director, Event Sales Manager, and Marketing to ensure alignment in all matters related to food & beverage operations., • Attend and lead department head meetings, food & beverage meetings, and hold regular service training sessions to ensure staff are well-informed and prepared., • Conduct daily line-ups to review events of the day and menu items with the service team., • Ensure all staff adhere to mandated policies and procedures, and that all labor-related processes are properly followed., • Oversee procurement, scheduling, and payroll responsibilities, ensuring compliance with club policies and regulatory requirements., • Continuously monitor service operations, ensuring all aspects of the F&B department align with the club's standards and goals. Required • A high school diploma or equivalent., • Bachelor's degree., • Multi-unit experience., • Preferred certifications include Food Handlers Certificate, Alcohol Safety, TABC Certification, and CPR Certification., • Proven experience managing multi-million-dollar operations, with the ability to make financial decisions. Mistakes in expense allocation could significantly impact departmental profit and loss., • Strong experience handling highly confidential material such as member and employee data., • Knowledgeable in Service Training and Alcohol Management., • Proficient in computer skills, including spreadsheet software, with strong communication abilities and demonstrated leadership skills., • Free medical benefits, with options for upgraded coverage, • Dental and vision coverage, • Flexible paid time off, • Commuter benefits, • 401(k) retirement plan Champions is a proud equal opportunity employer and all employees and qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or any other characteristic protected by law.

Job Description Description A Restaurant cook is responsible to prepare quality food that tastes great and is consistent from day to day. This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services are delivered to each customer; follows and comprehends the importance of proper personal hygiene and sanitation procedures. The restaurant cook must be able to successfully focus on their job in a calm, yet efficient manner. Qualifications/COOK • Guest service mentality; has a genuine desire to serve the customer ·, • Well organized and detail oriented ·, • Ongoing learner; exhibits insatiable curiosity and an interest in self improvement ·, • Has an outgoing personality ·, • Strong work ethic ·, • Has restaurant industry experience, • The Minimum Age for this Position is 18 Years Old, • Maintains a calm, tactful demeanor when dealing with difficult situations Responsibilities • This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services are delivered to each customer; follows and comprehends the importance of proper personal hygiene and sanitation procedures, • The restaurant cook must be able to successfully focus on their job in a calm, yet efficient manner, • Ensure that each guest has a positive, long lasting impression of the Wingstop experience ·, • Ability to practice safe cooking procedures ·, • Quickly scan and comprehend the order tickets ·, • Accurately count the number of Bone-In Wings, Boneless Wings and Boneless Strips needed for each order ·, • Coordinate the cooking time of Bone-In Wings, Boneless Wings and Boneless Strips and fries with the corresponding timer ·, • According to Wingstop standards; Sauce, Season and package all orders ·, • Accurately count the cooked Bone-In Wings, Boneless Wings and Boneless Strips into the proper sauce bowls ·, • Cook and prepare Bone-In Wings, Boneless Wings and Boneless Strips and Fries in the proper fryers and baskets ·, • Filter and freshen the fryer shortening daily, following all safety procedures and with proper safety equipment ·, • Assist in keeping the kitchen clean throughout the shift maintaining clean as you go and at closing time ·, • Immediately notify Manager on Duty of all safety, sanitation or employee issues ·, • Assist other employees as needed ·, • Follow directions given by Manager or Supervisor ·, • Know and thoroughly understand the importance of good hygiene and food handling practices ·, • Ability to thoroughly understand and follow instructions in how to properly and safely use chemical cleaning products, • Brings issues or concerns to the attention of the supervisor; is willing to ask for help, • Identifies and introduces new ideas and solutions to create efficiency in the operation, • Represents the brand and department in a professional and polished manner at all times

Job Description Description A Restaurant cook is responsible to prepare quality food that tastes great and is consistent from day to day. This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services are delivered to each customer; follows and comprehends the importance of proper personal hygiene and sanitation procedures. The restaurant cook must be able to successfully focus on their job in a calm, yet efficient manner. Qualifications/COOK • Guest service mentality; has a genuine desire to serve the customer ·, • Well organized and detail oriented ·, • Ongoing learner; exhibits insatiable curiosity and an interest in self improvement ·, • Has an outgoing personality ·, • Strong work ethic ·, • Has restaurant industry experience, • The Minimum Age for this Position is 18 Years Old, • Maintains a calm, tactful demeanor when dealing with difficult situations Responsibilities • This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services are delivered to each customer; follows and comprehends the importance of proper personal hygiene and sanitation procedures, • The restaurant cook must be able to successfully focus on their job in a calm, yet efficient manner, • Ensure that each guest has a positive, long lasting impression of the Wingstop experience ·, • Ability to practice safe cooking procedures ·, • Quickly scan and comprehend the order tickets ·, • Accurately count the number of Bone-In Wings, Boneless Wings and Boneless Strips needed for each order ·, • Coordinate the cooking time of Bone-In Wings, Boneless Wings and Boneless Strips and fries with the corresponding timer ·, • According to Wingstop standards; Sauce, Season and package all orders ·, • Accurately count the cooked Bone-In Wings, Boneless Wings and Boneless Strips into the proper sauce bowls ·, • Cook and prepare Bone-In Wings, Boneless Wings and Boneless Strips and Fries in the proper fryers and baskets ·, • Filter and freshen the fryer shortening daily, following all safety procedures and with proper safety equipment ·, • Assist in keeping the kitchen clean throughout the shift maintaining clean as you go and at closing time ·, • Immediately notify Manager on Duty of all safety, sanitation or employee issues ·, • Assist other employees as needed ·, • Follow directions given by Manager or Supervisor ·, • Know and thoroughly understand the importance of good hygiene and food handling practices ·, • Ability to thoroughly understand and follow instructions in how to properly and safely use chemical cleaning products, • Brings issues or concerns to the attention of the supervisor; is willing to ask for help, • Identifies and introduces new ideas and solutions to create efficiency in the operation, • Represents the brand and department in a professional and polished manner at all times

Job DescriptionPosition Title: Chef Manager Location: USCG Sector Corpus Christi, TXKey Responsibilities * Manage daily food production, preparation, and service for all meals. * Ensure strict adherence to approved monthly menus, recipes, portion sizes, and nutritional requirements. * Coordinate menu planning and submit menus and recipe variations to the COR for approval. * Oversee progressive food preparation to ensure freshness and patron flow. * Ensure compliance with sanitation, food safety, and hygiene requirements (CGTTP 4-11.12A, ServSafe). * Supervise kitchen staff and ensure proper training in food handling, sanitation, and safety. * Coordinate special dietary accommodations (vegetarian, halal, kosher, vegan) with the COR and affected personnel. * Monitor food inventory, storage, and waste to support cost control and prevent shortages. * Support premium meals, ethnic meals, and special event catering. Minimum Qualifications * Associate’s degree in hotel/restaurant management or related field OR * Minimum of three (3) years of experience in a comparable food service program with management responsibility. * Military food service experience may substitute if the individual reached paygrade E-5 or higher and held that grade for at least two (2) years. * Current ServSafe Manager Certification (required). * Demonstrated experience supervising kitchen operations and staff. Powered by JazzHR XOpOq8Ytq2

Job DescriptionDescription: The Alamo Kitchen Crew includes our cooks and dishwashers is the heartbeat of our theater. As a teammate in the Alamo Kitchen, you’re responsible for the preparation of food while following our high standards and recipes. A successful line cook will ensure that everything is in order – from the prepping of stations to maintaining a clean kitchen. You’ll be responsible for preparing our delicious recipes and plating for presentation to our theater guests as the cherry on top of their awesome Alamo experience. REPORTS TO: Manager LOCATION: To be determined SALARY / GRADE LEVEL: Hourly / Non-Exempt DUTIES / RESPONSIBILITIES: • Uphold standards of behavior as defined by the company Core Values, Code of Conduct and Operational Guidelines, • Maintains the highest safety standards and follows all protocols to keep our teams and guests healthy - is knowledgeable about all Alamo policies and procedures, • Makes food that looks and tastes delicious with high-quality ingredients, • Cleans, preps, organizes and maintains kitchen and dishwashing to ensure the highest level of execution, • Fields, organizes, and prepares guest food tickets based on approved operational processes - focused on safety, quality, accuracy and efficiency, • Utilizes tools - measuring cups/spoons, scales, and any other tool required by Alamo kitchen operation’s protocols for ALL preparations, • Follows cleaning schedules, prep-lists, station stocking guides and other kitchen systems used to control food waste, production and quality, • Communicates needs, concerns, and other points of importance with teammates and managers regularly, • Supports the delivery of food and beverage orders as business dictates QUALIFICATIONS • Proven ability to work collaboratively in a fast-paced work environment, • Must be able to execute light lifting, up to 50 lbs, • Must be able to stand in one place for extended periods, • Schedule flexibility - early mornings, late nights, weekends, holidays, • Ability to move with caution and operate in a busy/sometimes loud environment, • Active food handlers certification with the applicable state agency, • Being a movie lover is a plus! WHAT WE OFFER • A fun workplace where you can be yourself and do awesome work!, • Free movies & food, • Referral and Anniversary Bonus, • Competitive pay, • Flexible scheduling, • Medical, dental, and vision benefits are available for all full-time teammates after 1 year of service WORKING CONDITIONS: This position operates in a restaurant setting. The noise level in the work environment can be loud. Hazards may include, but are not limited to, cuts, burns, slipping, tripping, and minimal exposure to cleaning chemicals. Frequent hand washing is required. The employee is often required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. OTHER DUTIES: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Requirements:

Job DescriptionDescription: Summary/Objective: The Cook is responsible for prepping, cooking & assembling a variety of food products and meals, complying with all applicable sanitation, health and personal hygiene standards and following established food production processes and procedures. The Cook ensures the preparation and execution of the Key Success Factor of Premium Broad Product and deliver ticket times of 10 minutes. Positioning: The Cook is positioned in the kitchen performing essential role duties, as well as in the prep/storage area (where applicable). Essential Functions/Responsibilities: Ownership: ? Contributes positively to the team environment, working cohesively with the team to deliver exceptional experiences to locals. ? Understands and consistently complies with standard portion sizes, cooking methods, quality standards and kitchen processes and procedures. ? Prepares, cooks and assembles all food correctly, following standard recipes and special diet orders as required. Spend through Service: ? Work closely with front of house teammates to ensure accurate & efficient food orders to achieve food placement within 10 minutes of ordering. ? Preps ingredients accordingly to prepare for peak trade and deliver 10-minute ticket times. Human Connection: ? Build relationships and work cohesively with the back of house & front of house teams to ensure a seamless experience for locals. ? Communicates effectively with back of house and front of house teammates in order to understand and increase local satisfaction. Premium Broad Product: ? Uses standard Bluestone Lane recipes for preparation and portioning of all products. ? Stores food properly and safely, marking the date and item. ? Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. ? Follows all procedures and meets food hygiene regulations. Cook Cafes 11.2019 Page 1 of 2 happiness ambassador – fair go – ride the wave - mateship ? Receives and unpacks all kitchen & food deliveries. Beautiful Spaces: ? Maintains a clean and hygienic workstation area including but not limited to; tables, shelves, walls, grills, broilers, fryers, ovens, cooktops and refrigeration equipment. ? Closes the kitchen properly and follows closing procedure for kitchen stations. ? Reports equipment and food quality problems or product shortages to General Manager in a timely manner ? Always maintains grooming & uniform guidelines. Measures of Success: ? Good communication & working environment with Teammates – working together to service local efficiently and effectively. ? Consistently deliver Key Success Factor Premium Broad Product. ? Achieve operational goals of 10-minute ticket times. ? DOH and food safety compliance. Skills, Knowledge & Experience: ? Minimum of one yeas’ prep/line cook experience, preferably in a high-volume cafe environment. ? DOH accreditation or Safe Serve Certified. ? Attention to detail. ? A team player and have proven experience working on a team to achieve great performance. ? Can work in a high stress, fast paced work environment. ? Can stand for extended periods and lift up to 50lbs. Work Environment: This position operates in a kitchen environment with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. The position occasionally requires the team member to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Requirements:

Job Description We are seeking an Executive Chef to join our team! Responsible for all food prepared at Canyon of the Eagles (COTE) including the Overlook Restaurant, the Park Store F/B, Eagles Nest Bar, Catering, Kitchen, and other park venues as assigned. Responsible for the development and execution of strategies to drive food and beverage revenues and to make COTE the “Dining of Choice” for travelers and visitors. Must always also provide the highest quality and consistency of food & beverage to the guest and anticipate and exceed guest expectations. Responsibilities: 1. Manage, lead, and efficiently operate all aspects of the food and beverage areas at COTE, with main emphasis on the Overlook Restaurant, the kitchen, park store f/b, bar, catering, and other park venues as assigned. This includes the supervision of staff, training, uniforms, and guest relations., 2. Develop and implement sales initiatives and advertising to enhance revenues for the food and beverage areas., 3. Develop seasonal menus for the dining room, as well as banquet menus, and daily specials. Provide stock control and costing of menus. Assist the guests with special diets or needs. Conduct menu tastings as needed for potential clients. Implement daily pre-shift meetings with staff and introduce daily specials., 4. Mentor and train all food and beverage staff appropriately. Ensure that the dining room and kitchen are working together as a TEAM. All events should appear effortless. Ensure that all food and beverage items are of exceptional quality and are delivered in a timely and professional manner. Inspect all food before it is served to ascertain its appearance, temperature, taste, and portions are correct. Make sure all plates are garnished appropriately according to menu descriptions. Consistently check food served to ensure quality standards and assist on the line as needed., 5. Effectively manage and monitor costs for the food and beverage areas. This includes all budgeted items such as Payroll, Food Cost, Beverage Cost, Linens, Cleaning Supplies, Payroll, and so forth. Conduct inventories and develop ways to reduce costs. Provide continuous inspections of the f/b areas and advise Supervisor of any equipment needed and repairs., 6. Maintain Company and State sanitation requirements along with daily monitoring of equipment use and temperatures. Ensure that appropriate charts and logs, are being completed daily. The kitchen must meet ALL health codes and regulations, license must always be visible, and all food items must be stored and labeled appropriately. Must always maintain clean and well-organized food and beverage areas. Create and monitor a daily, weekly, and monthly cleaning schedule for all designated food/beverage areas. Always maintain safe food handling certification., 7. Utilize the Company purchase order system for budgeted purchases. Properly code invoices and submit to. Follow the standards for wrapping, labeling, and dating all food products, and ensure they are returned to their appropriate storage area. Ensure that all associates are familiar with proper storage of food and chemicals., 8. Assist with the development and implementation of standard operating procedures (SOP) for the food and beverage areas. Enforce company policies with all staff to ensure that Company standards are met and implement accountability for behavior., 9. Effectively implement energy, water, and waste conservation in the food and beverage areas. Monitor pest control, waste and grease removal, and cleaning of hood system. Always maintain key logs and key controls., 10. Make yourself knowledgeable of workers compensation and guest accident reporting procedures. Ensure first aid kits are always full and readily available., 11. Communicate effectively with wait staff, kitchen staff, and all other associates. Ensure that all associates have the necessary supplies and tools to get their jobs done and are in uniform. Assist in training new associates and cross training existing associates according to standards and meeting the demands of the industry. Resolve routine associate issues as needed and bring issues to the attention of the President/CEO as necessary., 12. Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately. Demonstrate safe knife handling skills. Use PPE including cut resistant gloves. Use wet floor signs as needed. Have a thorough knowledge of emergency procedures and ensure staff responds appropriately., 13. Communicate properly and effectively with guest, associates, and managers. Effectively respond to any guest requests and complaints. Work closely with the Guest Services Staff and Managers to ensure all guests and their requests are handled efficiently, including in-room amenity packages and welcome baskets., 14. Maximize food and beverage synergies between all departments at COTE. Assist other related departments as needed. Work closely with the sales team to ensure success with BEO’s and other functions as required, including weddings, special events, packages, and so forth. Attend all scheduled meetings such as weekly BEO/management meetings, staff, and so forth. Maintain a good working relationship with all other areas of operations., 15. In conjunction with other departments, assist with the development and implementation of an annual sales and marketing plan with budget for lodging, food & beverage, recreational services, and other programs and services., 16. Maintain knowledge of the Resort, Calibre, partners, and surrounding areas. Assist with web site development and content for food and beverage menus, catering menus, and special events. Analyze events, activities, and competition. Foster relationships for potential sales opportunities with other designated partnerships or lodging facilities. Develop strategic partners and implement special promotions. Develop special event and promotional opportunities on an as needed basis., 17. Provide weekly, monthly, quarterly, and annual sales and expense analysis and reports to President/CEO., 18. always Maintain a professional and clean appearance and in uniform., 19. Participate in the Company Manager-on-Duty (MOD) program and attend mandatory Company meetings., 20. Establish and maintain an up-to-date level of communication with supervisor on a constant basis. Assist in identifying new business opportunities for COTE and building bench strength for Calibre. Participate and represent the Company with trade and industry organizations and or competitions, including tradeshows., 21. Periodically evaluate and analyze all competitive conditions of other companies and food/beverage/banquets within the locale. Make appropriate recommendations to the President/CEO based on the information gathered. Prepare updated monthly and annual sales forecasts. Stay abreast of current trends and tactics in the food/beverage/meeting industry. Evaluate and review training and development programs to further your education and certification., 22. Perform duties as directed by the Director of Operations, CEO/President of the Company, Chief Financial Officer, or other designees. QUALIFICATIONS: · Minimum of ten (10) years’ experience in the hotel/resort/catering/restaurant culinary industry. · Bachelor's degree or Certification preferred in culinary or related field. · Must demonstrate culinary ability and knowledge in Sanitation and Health Code Requirements. · Must be able to operate all kitchen equipment to weigh, measure, mix, wash, peel, cut, grind, stir, strain, and knead. · Lift, carry, or otherwise move up to 20-50 lbs. regularly. Lift, carry, or otherwise move up to 100 lbs. occasionally with assistance. · Must possess oral, written, and listening communication skills and the ability to communicate effectively and proactively with all levels of associates, management, guests, and vendors. · Must be team oriented and able to prioritize job responsibilities according to the needs of the business. Must have the ability to effectively follow-up and communicate results. · Must possess experience in financial management skills with the ability to develop, analyze, and monitor budgets and financial statements, to interpret and forecast business models, and possess knowledge of culinary related activities and venues. · Must be able to travel, hold a valid driver’s license, and provide reliable transportation. · Must possess strong organizational, leadership, and problem-solving skills. · Must be PC and Windows literate. Company DescriptionLocated on 940-acres in the Texas Hill Country, Canyon of the Eagles Nature Park & Resort is approximately one hour west of Austin. We feature 61 guestrooms, RV and tent camping sites, an award-winning restaurant, 3-miles of private lakefront, 16-miles of groomed nature trails, and other nature-based programs and activities, including the fabulous Eagle Eye Observatory.Located on 940-acres in the Texas Hill Country, Canyon of the Eagles Nature Park & Resort is approximately one hour west of Austin. We feature 61 guestrooms, RV and tent camping sites, an award-winning restaurant, 3-miles of private lakefront, 16-miles of groomed nature trails, and other nature-based programs and activities, including the fabulous Eagle Eye Observatory.

Job Description Company: Chick-fil-A Hwy 26 at Precinct Line • The Owner/Operator CJ Cook has 4 values for his store: to create a home away from home, serve with joy, hungry to grow, and seek excellence together, • The store's vision is to grow ourselves, grow our business, and grow our impact within our community, • Chick-fil-A is the fastest growing Quick Service Restaurant in the nation, • Chick-fil-A has the highest customer satisfaction scores for 10 consecutive years, • Chick-fil-A is on Forbes Lists for: Best Customer Service (2025), Customer Experience All Stars (2024), America's Dream Employers (2025), Best Brands For Social Impact (2023), Best Employers for Women (2023), America's Best Large Employers (2023), The Halo 100 (2022), • Chick-fil-A has awarded $191 million in team member scholarships since 1973, with $26 million total awarded to 14,000+ winners in 2024 Value and Appreciate Employees • Health Insurance, • Paid Vacation, • Tuition Discounts at Over 100 Colleges, • Never work on Sundays, • Excellent Career Advancement Opportunities, • Overtime Available Opportunity We are looking for an enthusiastic Kitchen Manager to join our team at Chick-fil-A. This hands-on leadership role is designed for someone who is passionate about leading Back of House operations while building a high-performing team committed to excellence in food quality, safety, and execution. This opportunity provides the autonomy to fully own and lead all aspects of the kitchen, from staffing and training to operational systems and performance results. You will play a critical role in maximizing sales and profitability by driving efficiency, reducing waste, and ensuring every shift delivers a consistent, remarkable experience. You will work alongside a successful Franchisee and leadership team while receiving unparalleled support from one of the most respected brands in the country. If you are driven to lead with accountability, develop others, and create a culture of excellence in the kitchen, this is a strong next step in your leadership career. Your Impact • Delivering operational excellence by fully owning Back of House operations from open to close, ensuring every shift runs smoothly through strong systems, checklists, and accountability, • Building high performance teams by training, coaching, and developing Team Members and emerging leaders, creating a deep leadership bench within your day-part, • Managing staffing and labor effectively by ensuring proper coverage, partnering with the Hiring Lead, and maintaining productivity standards to support business needs, • Maintaining a culture of food safety and cleanliness by upholding elite standards, coaching SAFE and health guidelines, and owning all audit outcomes, • Increasing profitability by reducing waste, managing labor, and using data to identify opportunities and improve operational performance, • Ensuring catering excellence by delivering 100% accurate and on-time orders in partnership with Front of House, creating a seamless guest experience, • Holding the team accountable to high standards in performance, conduct, and policy adherence, while fostering a culture of ownership, discipline, and continuous improvement Background Profile • 2 years of Leadership experience, • Bachelor's Degree (preferred), • Hospitality experience (preferred), • Proven track record of developing others, • Passion for Chick-fil-A's values Apply now and you will be contacted ASAP.

Job Description We are searching for an experienced executive chef with strong leadership skills to lead El Camino culinary team in the vibrant Marina Arts District in Downtown Corpus Christi, Texas. We are a Tex-Mex location specializing in scratch cooking, sizzling fajitas, cold margaritas, and fresh seafood specials right off the coast. We are an iconic family owned company that has been successful for over the past 40 years. As a part of our future growth strategy, we are looking to hire strong culinary leaders that are experienced in daily restaurant operations, systems, standards, and the development of a deep bench of future leaders. Our Mission: “We exist to enhance the value of the Coastal Bend as a great place to live, work, and visit.” • Compensation: $65,000 to $75,000 annually, • Full-Time, • Health Insurance, Dental, Vision, and Life, • Upward mobility and growth opportunities, • Located in the revitalizing Marina Arts District with easy access to beach and water Candidates for leading the El Camino kitchen operations must have the following attributes: • 3 years of fine dining/upscale casual culinary leadership experience, • Shift management of a minimum of 15 employees, • Manages day to day restaurant operations, ability to manage ordering, production systems, policy enforcement, and inventory, • Must be focused on delivering an exceptional guest experiences and committed to building lasting relationships with our guests, • A self-starter with strong leadership skills that can develop people through excellent communication and coaching skills, • High-level safety and sanitation standards, systems, and inventory management, • A strong culture fit and adaptable to the family run feel, • Detail oriented, stabilizing, and has a good follow-through tenet This position supervises the Sous Chefs as well as the culinary team members of El Camino. Championing strict culinary standards and processes and ensuring the prevalence of the WaterStreet culture is a critical component to the Executive Chef role. Responsibilities include but are not limited to: General: · Managing core menu offerings and assisting with the development of LTO’s. · Responsible for the creation, updating, and refining of recipe systems especially prep recipes and spec book/service recipes. · Managing all vendors and products allowed in the kitchens. Human Resources: · Responsible for recruiting and selecting of top talent · Responsible for the training, developing, coaching, counseling, and disciplining of all culinary personnel. Operational: · Creation of long-term and short-term culinary strategy through regular strategic planning sessions with the General Manager. · Ensure a safe working environment to reduce the risk of accidents. · Manages shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Financial: · Direct responsibility for achieving financial goals set on a yearly basis. · Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs. · Establishes controls to minimize food and supply waste and theft. · Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food Safety: · Enforces sanitary practices for food handling, general cleanliness, and maintenance of the kitchens. · Safeguards all food preparation team members by implementing training to increase their knowledge about safety, sanitation and accident prevention. · Must maintain ServSafe certification. This position reports directly to the General Manager with the goal to accomplish the vision for the Culinary Division of the company. Company DescriptionFamily owned and operated company since 1983 with a focus on extreme hospitality located in downtown Corpus Christi, TX.Family owned and operated company since 1983 with a focus on extreme hospitality located in downtown Corpus Christi, TX.

Job Description Summary of Position Responsible for ensuring each back of house (BOH) operations run smoothly. The kitchen manager is considered the restaurant manager of the kitchen, which includes but is not limited to the management of personnel, food/product purchasing, food waste, kitchen cleanliness, equipment maintenance, labor, employee orientation and training. While on shift, the daily goal is maintaining product consistency by ensuring BOH policies and company policies are followed, and manage labor as it relates to making appropriate labor cuts. The kitchen manager is also responsible for placing truck orders and maintaining COGS budgets and goals. The duties outlined below are in addition to your job as a line cook / prep cook and shift leader. Qualifications • Ability to work well with and manage others., • Be able to communicate clearly, politely, and concisely with our FOH staff and fellow kitchen workers., • Must have expert knowledge of the kitchen and cooking/prepping procedures and functions, and an overall understanding of management’s goals and philosophies of store operations., • Possess expert Point-of-Sale skills with regard to kitchen functionality and have advanced knowledge of kitchen equipment and maintenance procedures., • Be able to work in a standing position for long periods of time (up to 5 hours). Work Location: In person

Job Description Altitude Trampoline Park in Odessa, Texas, is looking for an energetic and enthusiastic team member with a passion for service excellence and fun to join our team! The Kitchen Shift Manager ensures consistent food quality, safety, prompt service and efficiency in kitchen operations. They provide great service and great food for our guests, promote a safe and fun environment for all Altitude Trampoline Park guests, jumpers, and team. PRIMARY JOB RESPONSIBILITIES • Manages inventory so that all necessary ingredients and supplies are stocked for service, • Provides training to staff, • Maintains prompt service times, flow, and organization, • Ensures cleaning standards and sanitation levels are maintained by staff, • Identifies and reduces food and supply waste in the kitchen, • Ensure food products and supplies are stored and handled in compliance with safety standards, • Hands on food prep and cooking, managing consistency and quality, • Works with food vendors, verifying food orders and deliveries, • Ensure compliance with established Altitude Trampoline Park policies and procedures, • Provide courteous customer service and responds to customer's questions, complaints or requests. Directs any unresolved issues to management., • Maintain an image of competence and professionalism to customers, employees and management, • Serves as a leader and role model to staff at all times, • Serves as a key holder and manages open/closing duties, • Ensure staff is ready for work and understands assignments, • Ensure that all concessions are stocked, prepared, at the required temperature, and ready to sell, • Ensure appropriate cleaning supplies are stocked and ready to use, • Work as a Shift Manager, Cashier, Party Host, Court Monitor, Greeter or Cleaner as needed., • Assist in fulfilling the daily deep cleaning schedule of the kitchen and note/report on daily findings of kitchen cleaning needs, • Complies with and supports dress code at all times, • Provides or performs other services or duties as needed SKILLS AND ABILITIES • Proven leadership abilities in food service, • Strong understanding of kitchen sanitation and safety regulations, • Flexibility in work schedule, • Conflict management abilities, • Excellent communication and customer service skills, • Excellent work ethic, • Positive, can-do attitude, • Ability to lead and motivate a team in a fast-paced work environment, • Shows responsibility and ownership in completing tasks, • Proven ability to make appropriate decisions in an energetic, fast-paced environment, • Food Manager and TABC certification within 30 days of hire, • Flexible schedule, • Competitive Pay, • Free jump time Altitude Trampoline Park is the world's premier trampoline park that offers fun and exercise for jumpers of all ages. Altitude Trampoline Park is committed to Equal Employment Opportunity and to attracting and retaining the most qualified employees regardless of race, national origin, religion, sexual orientation, gender, age, or disability.