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Job Description Chef de Cuisine Fine Dining, Tasting Menu Base Annual Salary - $90,000-$110,000 Location: Boston, MA Reports to: Ownership, SVP of Culinary Description Our restaurant group is built on a foundation of creativity, excellence, and hospitality. We believe in crafting meaningful dining experiences that celebrate connection, authenticity, and innovation. Our team is both creatively driven and operationally sound, united by a shared commitment to culinary excellence and genuine care for our guests, teams, and partners. Scope & General Purpose The Chef de Cuisine leads and oversees daily culinary operations in partnership with the Senior Vice President of Culinary and Ownership. This role requires a balance of creativity, leadership, and business acumen—guiding cooks to produce an exceptional product while maintaining consistency, precision, and efficiency. The CDC must approach the kitchen with both a global and strategic view, understanding creative recipe development, financial management, and organizational structure. Leadership, patience, resourcefulness, and a true passion for gastronomy are essential to success in this role. This is also a very personable and high-touch role, interacting with guests and building relationships...charisma is key! Core Focus Areas • Foster a collaborative environment, working effectively with all team members of varying skill levels and backgrounds., • Build and maintain meaningful relationships with management, staff, and guests that reflect the restaurant’s identity and culture., • Demonstrate strong business acumen—understanding how purchasing, training, and scheduling impact operational success., • Exhibit deep curiosity and passion for global cuisine, technique, and innovation., • Maintains the highest standards of cleanliness, precision, and consistency., • Demonstrates curiosity, creativity, and a commitment to continual growth., • Efficiently manages scheduling, inventory, and ordering systems., • Leads with excellence in a chef-driven, quality-focused environment., • Contributes to improved financial performance through team training and culinary development., • Builds a positive and motivated kitchen culture that fosters retention and career growth. Core Management Responsibilities • Lead daily kitchen operations with precision, consistency, and efficiency., • Support hiring, training, and mentoring of all back-of-house team members including line cooks, prep cooks, and dish staff., • Oversee menu execution, consistency of flavor and presentation, and rollout of new seasonal or creative items., • Partner with the operations team on culinary initiatives, training programs, and quality standards., • Develop schedules and manage labor costs in alignment with sales trends and business needs., • Maintain accurate recipe systems, prep guides, and ordering processes to ensure consistency and excellence., • Conduct ongoing culinary training and education for the team, covering technique, sanitation, and operational skills., • Review and manage P&L statements in collaboration with leadership to ensure fiscal responsibility., • Lead kitchen operations during service, setting the tone for professionalism, teamwork, and high standards., • Oversee all aspects of food safety, sanitation, and equipment care., • Support private dining and special events in coordination with the operations and service teams., • Maintain high standards of cleanliness, organization, and efficiency across all kitchen areas., • Execute all opening and closing management duties, including ordering, inventory, and reporting. Job Requirements • 4-6 years of progressive kitchen management experience in fine dining environments (Michelin Star, JBF or High-Level Tasting Menu Concepts), • Strong leadership and team-building skills, • Excellent organizational and time management abilities, • High integrity and professionalism, with a collaborative and positive approach, • Proven ability to perform under pressure in a fast-paced setting, • Comprehensive knowledge of culinary technique, kitchen operations, and sanitation practices, • Ability to stand and walk for 8+ hours, lift and transport up to 50 lbs., and work in confined or high-activity areas Compensation & Benefits: • Competitive base salary - $90k-$110k DOE, • Performance based bonus program, • Relocation assistance package, • Comprehensive healthcare packages, • PTO & Sick Pay, • Continued growth opportunities, • Equal Employment Opportunity #AA

Job DescriptionCompany Description Encore Boston Harbor features 210,000 square-feet of gaming space including more than 3,000 slot machines and 240 table games. Situated on the Mystic River in Everett, Massachusetts, and connected to Boston Harbor, Encore Boston Harbor boasts 671 spacious hotel rooms, a spa, salon and fitness center, specialty retail shops, 15 dining and lounge venues and more than 50,000 square feet of ballroom and meeting spaces. The grounds feature a six-acre Harborwalk with pedestrian and bicycle paths that provide access to the waterfront, an event lawn, public art and ornate floral displays. It is the largest private, single-phase development in the history of the Commonwealth of Massachusetts. Job Description Hourly Pay: $33.91-$33.91 The Encore Boston Harbor Chef de Partie will be responsible supporting the outlet chefs and is responsible for supervising kitchen staff. This position works on all stations within kitchen, conducts product inventories and ensures the preparation and quality to outlet standards. This includes, but is not limited to: fulfilling job responsibilities to support the department and maximize opportunities for success; maintaining all Encore Standards; and ensuring excellent guest and team member experience. JOB RESPONSIBILITIES: • Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied., • Participates in short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success., • Actively contributes to kitchen and restaurant performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports., • Follows that all applicable internal policies, federal and state laws, rules, regulations and property-wide controls within the department., • Delivers and maintains a maximum level of property-wide service and satisfaction., • Contributes to company-wide communication and best practices., • Assists in providing training opportunities for team members., • Keeps informed of all new developments within the department., • Provides professional internal and external guest services, which may require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate., • Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations., • Prepares and finishes foods on all stations within the kitchen., • Assists the Chef as needed in execution of production., • Maintains accurate inventories while informing management of restocking needs to prevent product shortages., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time., • Produces food of high quality according to standard recipes., • Attends and participates in daily briefings and other meetings as scheduled., • Cleans and re-sets his/her working area., • Ensures meal quality and guest satisfaction., • Works with safety as a priority, and follows department and company safety standards., • Maintains relevant knowledge of industry through continuing education and training., • Performs any other job-related duties as assigned.Qualifications JOB REQUIREMENTS: To perform this job successfully, an individual must be able to perform each job responsibility 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. Age, Gaming and Certifications: 18 years of age or above. Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission. ServSafe or equivalent certification preferred. Education and/or Experience: High school degree or equivalent preferred. Culinary arts or a related field education or experience preferred. Sanitation and culinary knowledge, and demonstrated knife skills and safe food handling practices preferred. Minimum of 5 years of cooking experience preferred. Basic computer skills and knowledge of Microsoft Office, a plus. Outstanding organizational and interpersonal skills as well as excellent attention to detail. Language Skills: Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Conversational English required, second language a plus. Ability to write instructions. Ability to present information. Mathematical Skills & Reasoning Ability: Ability to compute basic mathematical calculations. Ability to decipher various reports and maintain reports upon request. Physical Demands: The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking. Work Environment: The work environment characteristics described here are representative of those that exist while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • The noise level in the work environment is typically moderate. When on the kitchen floor or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner., • Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description As a Sous Chef at Tatte, you will assist overseeing all kitchen operations at your café and are responsible for the success and growth of your kitchen team. Sous Chef may be responsible for the supervision of up to 25 employees including Zone Leaders, Cooks, Prep Cooks and Dishwashers. The individual must possess the abilit y to engage, inspire, and lead a strong team. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. A Sous Chef is responsible for the overall kitchen execution in a fast paced, high volume environment in the absence of head chef. Scope of Responsibilities (include but are not limited to): • Oversees production and service according to established guidelines, • Adheres to recipe, portioning, and presentation standards, • Complete all daily management tasks in a timely manner, • Establish a strong understanding of our menu through daily tasting, • Coach 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, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays, • Ability to work ten hour-plus shifts, plus ability to stand, squat or walk for extended periods of time, • Minimum of three years of culinary/kitchen management experience in a high-volume foodservice operation, • Comprehensive knowledge of food and proven passion for culinary excellence, • Understand the importance of quality product, visual presentation, efficient production, safety & sanitation, and food cost controls, • Knowledge and proficiency of Tatte’s systems, methods and processes that contribute to great execution, • Excellent communication skills with the ability to communicate professionally and effectively, • Highly organized with strong attention to detail, • Hospitality Education - A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Proficiency working with Microsoft Office – Word, Excel and Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworx (highly preferred), • Competitive pay (typically Sous Chef pay ranges from $64-$77k+, depending on experience), • Quarterly bonus program, • Paid vacation time Immigration Reimbursement Program (after one year of full-time service) • 401(k) (with a vesting match), • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and visual insurance, • Internal English and Spanish classes, • Free meals and drinks Please note that Tatte is an E-Verify employer. #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

Job Description Sous Chef - Restaurant Upscale Steakhouse Our company is seeking a dynamic and professional Sous Chef who possesses a true passion for the culinary arts and brings it to work with them daily. If this describes your style as a Sous Chef, apply today for our location in Boston, MA we would love to have the opportunity to meet you! With expert service staff, hand-made ingredients, and fresh, local ingredients our guests are wowed by not just a meal, an experience. Take advantage of this amazing career opportunity as a Sous Chef! Apply today for our location in Boston, MA. Title of Position: Sous Chef Job Description: Our Sous Chef will be challenged every single day. The person in this position will assist the Executive Chef in educating and mentoring the kitchen staff, keeping them up to date with any menu adjustments, and maintaining consistent top-quality ingredients in every dish, every time. The Sous Chef must be able to build top-line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained, and mentored by the Sous Chef. Responsibilities will also include ensuring proper food safety and sanitation procedures are being met. Benefits: • Competitive Compensation, • Full Benefits, • Bonus Opportunities, • Career Growth Potential Qualifications: • 2 Years minimum as a Sous Chef in an upscale and high-volume atmosphere, of $6+ million annually, is a requirement for the Sous Chef, • The Sous Chef must have scratch kitchen experience, • The Sous Chef should always be able to provide consistent support to the success of the operation Apply Now - Sous Chef located in Boston, MA.

Job Description Ramsay’s Kitchen is a casually refined restaurant inspired by Michelin-starred Chef Gordon Ramsay and his global travels. Located on the historic Boylston Street in Boston, guests enjoy a fresh seasonal menu featuring iconic dishes like the Beef Wellington and Sticky Toffee Pudding, alongside local favorites with a twist. We are now seeking an experienced Sous Chef to join our back-of-house operations. The Sous Chef must have: • The motivation and leadership skill to represent the Gordon Ramsay Brand and its world class hospitality standards, • Previous experience as an Sous Chef within a fine-dining restaurant, • Previous experience as a Sous Chef within a quality high volume restaurant, • A keen eye for detail to ensure delivery of the Hell's Kitchen levels of food quality at all times, • A proven track record of recruiting, developing, motivating and retaining a high performing kitchen team, • A strong personality, with confidence and enthusiasm to lead the team in the day to day running of the kitchen, • Exceptional communication skills – verbal and written – to ensure clear communication with all stakeholders, • Ability to multitask and effectively manage relationships at all levels Key Accountabilities: Be responsible for effective execution of all dishes, whilst ensuring consistent presentation and guest satisfaction in a lively restaurant and bar, interacting with guests and making each visit a memorable one! • Being the key leader of the kitchen, effectively managing the team and driving food quality and standards, • Responsibility for leading, inspiring and motivating the team to achieve loyalty and retention, • Responsible for the overall compliance of Health & Safety, and Food Safety to both statutory, and Gordon Ramsay Restaurants standards, • Ensuring the supply chain and stock control is effectively managed and controlled in keeping with the concept and in line with Gordon Ramsay Restaurant standards, • Effective management of the food margin within the targets set, • Effectively coordinate, control and manage all resources and commercials to deliver all targets of the P&L What’s in it for you: · Competitive salary · 401 (k) · Insurance – Medical, Dental & Vision · Flex Time · Employee Assistance Program offering counseling, assistance for personal, financial, and legal issues, self-help resource benefits, personal and professional coaching, wellness benefits, and much more! · Access to our world-class training & development opportunities globally · Work with and learn from extraordinary culinary and front-of house talent in a diverse, energizing and professional restaurant environment · A fantastic staff discount in US & UK restaurants · Discount for your Friends & Family in all US & UK Restaurants If you’d like to develop your career in a best-in-class global restaurant business - apply today We do receive a high volume of applications and are only able to contact those who have been successful in moving to the next stage of the recruitment process. At Gordon Ramsay Restaurants, we are driven to be an inclusive employer, we are devoted to creating an environment where our amazing teams can thrive, and our aim is to put people at the heart of everything we do. We want our teams to be their authentic self and we truly celebrate diversity in every sense. We are successful at what we do by cultivating talented teams with diverse skills & backgrounds. Everyone is welcome in our Gordon Ramsay Restaurants family. As we continue to grow and build the business, we are committed to putting diversity, equality, and inclusion at the forefront. We use eVerify to confirm U.S. Employment eligibility.

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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Controls Inventory, • Assists in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities, • Interact with Campers, Staff, and Parents, • Uphold Wolfoods Standards of Service and Quality, • Recognize and Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance of cross-utilization, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Understand that special diet ingredients could have a 2+ week lead time, • Recommends equipment purchases, • May act as front of house supervisor in the absence of other Wolfoods staff, • SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: • 2+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day 70-hour work week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend. stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to identify the Big 9 Allergens in food and communicate effectively with others, • Must be able to cook from scratch with minimal supervision, • Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job DescriptionCompany Description Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. They are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. A Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Qualifications • At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field., • Must have knowledge of F&B preparation techniques, health department rules and regulations., • No VISA sponsorship is provided for this position. Additional Information • Salary: From $80,000 to $85,000, • Employee benefit card offering discounted rates in Accor worldwide for you and your family., • Excellent Company benefits including medical, dental, vision and life insurance., • Personalized development opportunities across Accor's extensive brand portfolio., • Ability to make a difference through our Corporate Social Responsibility activities

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Sous Chef Manager assists the Chef de Cuisine (CDC) in managing the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. The Sous Chef Manager is a focused management presence, not only maintaining food quality standards, but also training and inspiring staff at all levels about Eataly’s products and services. Reports to the Chef de Cuisine and manages the kitchen staff. • Supports the Sous Chefs in all day-to-day operational needs to deliver Eataly’s business, employee, menu and guest service strategies, • Assists with employee hiring, assignment, payroll, scheduling, evaluations and terminations, • Supervises kitchen mise en place (preparation for service) of all stations, • Participates in menu planning and actively manages food production, • Trains and works with cooks and sous chefs on the hot line to ensure quality, speed, safety and health standards are consistently met, • Requisitions and apportions food items and utilizes food surpluses to control food costs, • Verifies that sanitation and nutrition practices are followed by all employees, • Informs front of house personnel of menu changes, specials and shortages, • Documents, investigates, escalates and resolves employee or guest incidents, • 4+ years of back of house experience, including 1+ years of management experience, • Bachelor’s Degree or degree from post-secondary culinary arts program preferred, • Excellent communication skills, • Availability to work onsite with a flexible schedule including evenings, weekends and holidays, • Ability to lift up to 50 pounds and exert well-paced mobility, • Ability to spend up to 8 hours standing or walking in a kitchen and restaurant environment, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: • Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: • Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff, • Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards, • Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards, • Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines, • Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks, • Conduct regular inspections of kitchen equipment and report maintenance needs, • Support special events and catering functions as needed What sets you apart: • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise, • You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 1-3 years of culinary management experience, • A culinary arts degree is preferred, but not required, • Excellent cooking skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds, • Able to work in a kitchen environment that may result in exposure to heat or cold

Job DescriptionDescription: Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience, • Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision, • Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen, • Handle volume and stress with poise and finesse, • Organize and manage the expo process in the kitchen, • Uphold the standard of high-quality food above all else, • Share the passion for food, wine and the guest experience, • Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours, • Excellent time manageability skills, • Active listening and learning skills, • Ability to teach techniques and strategies to those under you, • Be able to withstand the pressure and strain of working in close quarters, • Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise, • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion, • 1-3 years of high volume kitchen experience, • Culinary degree preferredRequirements:

Job DescriptionCompany Description Discover the life that awaits you at Accor, visit We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Employee Benefit card offering discounted rates in Accor worldwide. Learning programs through our Academies. Ability to make a difference through our Corporate Social Responsibility activities like Planet 21. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description The Sous Chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high-quality product. The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations. This is to be achieved through the delegation of work to all kitchen personnel. • Approach all encounters with guests and employees in a friendly, service-oriented manner., • Maintain regular attendance in compliance with Fairmont 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 while working., • Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations., • Supervise kitchen staff, including training and scheduling, • Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications, • Prepare weekly food sales forecast, • Schedule kitchen employees according to business needs and forecasts., • Assess food and labor costs to meet or exceed departmental objectives., • Enforce cleanliness standards throughout kitchen, • Inspect all kitchen areas., • Assist all chefs when needed., • Take an active role in all menu change considerations, • Consult with other chefs on special menus, presentation, and pricing., • Coach, counsel, and mentor assistant chefs and cooks, • Conduct periodic sanitation meetings, • Attend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive Chef, • Issue portion control foods to outlets., • Cut meat, poultry, and seafood according to business demandQualifications, • Culinary degree and at least 4 years of progressive experience in a hotel or a related field., • Kitchen cutlery,, • Automatic slicers,, • Buffalo chopper, • Blenders, • Band saw, • Meat grinder, • Gas fired cooking equipment, • Steam kettles, • Electric griddles, • Deep fat fryers, • Ovens, • Tilt fryers, • Toaster, • Scales, • Can openers, • Carter Hoffman, • Long hours sometimes may be required., • Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects., • 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 maintain composure and objectivity under pressure., • Must be effective at 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 a particular need., • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests., • Must be able to work with and understand financial information and data, and basic arithmetic functions., • Servsafe sanitation course, • Ice Carving, tallow and sugar work Additional Information A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual.

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for maintaining a high degree of guest and staff member satisfaction while assisting with day-to-day operation of kitchen by performing the following duties: Position Description: • Supervises the flow of activity in the kitchen to and from the dining area., • Ensures the highest quality product reaches our guest and meets specifications., • Conducts daily shift meetings., • Assists in training new staff members within their department., • Assists management with motivating, developing, coaching, and counseling culinary staff to maintain food quality standards., • Notifies management of low inventory and recommends new inventory., • Responsible for ensuring expo is managed efficiently., • Assists with labor controls and assigning duties to staff members., • Responsible for reporting any Staff Member issues to management., • Ensures a high standard of service efficiency, sanitation, and safety., • Assists management with opening and closing responsibilities and assigning duties to Staff Members., • Assists with coordination of catering/banquet functions with the appropriate Department Head., • Ensures proper plate presentation and adherence to product specifications and recipe guidelines., • Assists with ensuring quality of products and waste prevention., • Ensures that all productivity and quality standards are maintained., • Maintains high-level of knowledge regarding the company’s products and happenings and communicates properly to guests; establishes rapport with all guests through name recognition., • Performs other duties and tasks as assigned or determined by management and moves with a sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management., • One to two years kitchen experience in a high volume Food and Beverage environment., • Supervisory or management experience preferred., • Good written and verbal communication skills., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision., • Good judgment and decision making abilities., • High school degree or GED required. Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

Job Description Salary: $80,000 - $85,000 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! Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. 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, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • A.S. or equivalent experience, • Minimum of three to five 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, • ServSafe certified - highly desirable Apply to Compass Group today! 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: 1487388 Compass Corporate KRISTINA MCCARTHY [[req_classification]]

Job DescriptionSalary: $67,000- $69,000 Project Bread connects people and communities in Massachusetts to reliable sources of food while advocating for policies that make food more accessibleso that no one goes hungry. To assist us in meeting our mission, Project Bread The Walk for Hunger is seeking aDietitian Nutritionist, Senior Coordinator to join our team. At Project Bread, we have a deep commitment to creating positive social change and recognize that hunger and racism are inextricably linked. We work in a fast-paced environment that values learning, innovation, and diverse perspectives. Knowing its centrality to our work, Project Bread is committed to equity and inclusion. We aspire to build a diverse team, including groups that are traditionally underrepresented among our sector leadership. We strongly encourage people of all backgrounds to apply. Supervisor: Assistant Director of Health Care Partnerships Program Starting Salary Range: $67,000-$69,000 The Role: The Dietitian Nutritionist, Senior Coordinator works with clients referred to us by our insurance partners who provide Medically Tailored Services. This program type requires the clients to receive a nutrition assessment at least once every six months. The Dietitian Nutritionist will provide nutrition assessments, set goals with the client, and offer the individual any of the other services available through Project Bread. The Dietitian Nutritionist provides ongoing case management support for each client throughout their enrollment in our program. Successful candidates will have previous experience providing nutrition counseling to individuals in low-income communities. They must be able to connect with clients from diverse backgrounds with a variety of health conditions to set incremental goals for sustainable change. About Health-Related Social Needs The Commonwealth of Massachusetts has a waiver from the Centers for Medicaid and Medicare to improve the ways in which MassHealth provides care to its members, which includes provision of supports for health-related social needs such as nutrition and housing. Project Bread is an approved nutrition services provider for ten accountable care organizations. In this role we receive referrals and provide nutritional services to members from over 100 health centers, hospitals, and physician offices across Massachusetts. Primary Responsibilities: • Nutrition Education:, • Conduct nutrition assessments with clients and help them set incremental goals to improve their health., • Design nutritional service plans to meet the needs of each client, this may include:, • Provision of food vouchers,, • Procurement of household kitchen supplies,, • Enrollment in Project Bread cooking classes,, • Ongoing nutrition counseling, and, • Connections to SNAP, WIC, School Meals, and other foods assistance programs., • Caseload Management:, • Complete intake assessments with clients to identify their individual barriers to healthy food access., • Build relationships with clients and ensure that the services provided meet their needs., • Conduct follow-up calls and eligibility screening with clients on an ongoing basis., • Language Capabilities Strongly Preferred, • Conduct assessments and provide ongoing client support via phone, texts and emails in Spanish, Haitian Creole, Arabic, and/or Portuguese., • Interpret and/ or teach cooking classes., • Review translated materials for cultural and contextual relevance., • Additional Program Coordination Support:, • Maintain accurate client records in Salesforce., • Develops and maintains ongoing relationship with referring health center staff to ensure optimal support for each member., • Promote usage of Project Breads FoodSource Hotline., • Perform other related tasks as needed. Organizational Responsibilities: • Participate in the annual Walk for Hunger, including working as event staff the weekend of the Walk (first weekend in May), and attending pre-Walk events as assigned., • Participate in organization-wide events and meetings., • Act to promote, sustain, and grow Project Breads positive, productive, and inclusive working environment. Qualifications: There are innumerable ways to learn, grow, and excel professionally. We know people gain skills through a variety of professional, personal, educational, and volunteer experiences. We respect this when we review applications and take a broad look at the experience of each applicant. We want to get to know you and the unique strengths you will bring to the work. That said, we are most likely to be interested in your candidacy if you can demonstrate the majority of the qualifications and experiences listed below. Required: • Currently licensed in Massachusetts to practice as a dietitian (LD or RD),eligible to sit for the RD exam, or licensed to practice as a diet tech (NDTR) with 2+ years of prior nutrition education experience., • Prior experience providing direct services to low-income individuals, preferably in nutrition, client service, and/or health care., • Ability to work independently, • Excellent time management and organizational skills, • Strong written and oral communication skills., • Attention to detail., • Ability to manage multiple tasks simultaneously., • Desire to be a part of a strong and supportive team., • Experience working in diverse environments with people of different backgrounds., • Patience and empathy. Preferred: • Language Skills: Strong preference for Spanish, Haitian Creole, Arabic, and/or Portuguese, • Database experience (Salesforce preferred). Work Schedule All employees are currently working a hybrid remote and in-office model and are expected to be present in the East Boston office on a regular basis. Remote work schedules are determined by departments and can vary across teams. The Dietitian Nutritionist, Senior Coordinator is required to work from the office on Wednesdays. The Dietitian Nutritionist may also need to work from office additional days based on their meeting schedule. This position occasionally requires availability until 6:30pm for programming. This position also requires flexibility in scheduling counseling sessions with clients. This includes making 8am and 6pm sessions available once a week. Coordinators can end early or start late on the days when they offer these outside of business hours sessions. Benefits Benefits include health and dental, flexible spending accounts, retirement plan with match after one year, fully paid parental leave, life and long-term disability, contributions to commuting costs and wellness expenses, and flexible paid time off. Additionally, Project Bread covers the cost of RD registration and licensure fees and provides a stipend for CEU requirements. COVID Policy For the safety and protection of Project Bread Staff & Constituents we do have a COVID-19 Vaccine Policy that requires all staff to be fully vaccinated per the CDC definition. Accommodation requests will be considered through our normal request process. Please complete our application form and upload your resume and cover letter in MS Word or Pdf format. Review of applications will begin on October 28and continue until the position is filled. Project Bread is an equal opportunity employer and does not discriminate based on race, color, national origin, sex, religion, age, disability, sexual orientation, gender identity, gender expression, veteran status, height, weight, or marital status in employment or the provision of services. Please contact us at if you would like to request special accommodations during the interview process.

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

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

Job DescriptionDescription: Description Victory Human Services is seeking Relief Residential Counselors to provide support to our individuals, who are placed in Specialized Home Care in all activities of daily living, including health and wellness, working on ISP goals, facilitating social/recreational opportunities and community access, medication administration and compliance with all relevant documentation and DDS requirements. General Responsibilities: · Provide skilled shift coverage, including weekends and awake overnights, as scheduled by the supervisor, Program Manager or Program Director · Implement treatment programs, including Individual Service Plans (ISPs) and clinical programs ; collect behavior and academic data; complete log entries · Teach daily living skills such as safety rules, travel-training, banking and budget management, cooking, shopping, personal care and hygiene, and care of personal space and belongings · Provide supportive counseling to clients concerning daily, personal and social issues · Assist in developing and implementing program activities to foster the client's growth, development, and promotes a healthy life-style · Store, administer, document and dispose of consumer medication consistent with DPH regulations · Provides assistance in medication administration and train clients in self-medication procedures · Provide physical intervention and/or first aid in the event of a behavior or medical emergency; Follow on-call and emergency procedures as required · Accompany clients to medical, dental, psychiatric appointment, and/or leisure activities via public transportation, agency vehicle or staff car · Assist in providing crisis assessment, prevention and needed intervention · Assist the Program Manager to orient new staff, including relief staff · Provide specialized training and instruction to clients and coworkers (such as in the role of HIV Officer, Medication Officer, Human Rights Officer, Safety Officer or Activities Coordinator) on an assigned basis - please note that should you be assigned these duties, they will be added as an addendum to this job description · Ensure that the required staff-to-consumer ratio is maintained at all times · May perform last minute coverage of the home in the event of a snow emergency, position vacancy, or sick call Program Management & Operations: · Maintain programmatic documentation such as fire drill records, emergency reports, transportation sheets, daily logs, etc. · Attend weekly house, staff and supervision meetings as required by Program Manager or Program Director · Maintain ongoing communication with the Program Manager and other residential staff. Meet with the Program Manager on a regular basis to review clinical, operational, and training issues · Assist the Program Manager to ensure compliance with all internal and external regulatory bodies (i.e., QUEST, CARF, OSHA, and Quality Assurance) · Comply with all corporate and divisional policies and procedures, including safe work practices, worker's compensation, universal precautions, exposure control · Assist Clients with housekeeping tasks such as cleaning the bathrooms, kitchen, common areas, bedrooms, closets, and yard work (including leaf and snow removal), etc. · Perform other household maintenance and cleaning tasks which have been designated by shift responsibilities and as assigned by Supervising Personnel · Assume responsibility for keeping driver's license current ; Maintains a safe driving record · Assume responsibility for the basic care of the agency vehicle ; Maintains the agency vehicle log accurately · Follow and implement all safety procedures · Perform other duties as assigned by Program Manager or Program Director · Attend required orientation and training, including in-service training, conferences and seminars Requirements: Professional Characteristics: · Demonstrated ability to work effectively and collaboratively with clients, other care providers, family and community members · Demonstrated ability to work both independently and within a team context · Professional documentation and communication skills, as well as demonstrated organizational skills · Ability to go up and down stairs to monitor clients on multiple floors and physical capacity to assist people with mobility impairments as needed Other Qualifications: · Department of Public Health certification in medication administration (MAP) preferred · First Aid / CPR / AED Certifications are required · Must possess a valid Massachusetts driver's license, and meet the company's driver insurance standards · An acceptable CORI ( criminal record assessment) is required · BA/BS in Human Services or related field and/or one-year previous work experience in human service setting preferable

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Company parties, • Dental insurance, • Employee discounts, • Free food & snacks, • Free uniforms, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development, • Vision insurance Bread Baker - Flour Breadquarters - 19 Dry Dock Ave, Boston Do you love working in a bustling kitchen with a great team environment? Are you a fanatic about baking and making perfect pastries? If so, we have the opportunity for you! Flour Bakery + Cafe is now hiring for a production baker with a BREAD FOCUS at our state of the art Big Kitchen in the Seaport! This is a full-time position with potential to grow with Flour Bakery. Bakers have the opportunity to work every station to get a well-rounded perspective on the pastry operations in the bakery. The shift time for this position is generally 11am-7pm. The current position opening requires the schedule of Friday to Tuesday. Day-to-day Performance Expectations: • Arrive at work for your scheduled shift on time (Flour time = 5 minutes early!), • Help to maintain an overall positive team environment, • Provide open communication with your managers about the bakeries on-goings, changes, the team, and ideas for improvement, • Maintain proper communication with your fellow team members, • Demonstrate the ability and self awareness to know when you need your manager or fellow employees to help you, • Ability to keep calm while trouble-shooting, • Maintain the Flour standard of quality (MOM test) for all items produced, • Maintain the organization and sanitation standards of the Flour kitchen, • Ensure that your station and work areas are clean , tidy and properly set up for the next day before leaving the premises Bread Focus Requirements: Work in a fast-paced, high volume environment with a small team learning all elements of our bread process during the time of day your shift is, which includes: • how to mix/shape/bake our various from scratch bread types daily, • Proper execution of the bread proofing and troubleshooting process based on temperature changes, • Know the vision of our entire bread life cycle including when the dough is mixed, when it gets baked/sliced, how it is packaged to travel to locations, • Mixing/process/shape our laminated doughs such as croissant or other viennoiserie, • Mixing/process/shape our enriched doughs such a briocheUpon proficiency in execution of a focus area, as desired by you, we love being able to cross-train our bakers on as many projects as they are interested in learning and the kitchen is able to accommodate at that time! Skills for Qualification: • At least 1 year of professional baking experience required, • You must enjoy a fast paced, high volume kitchen environment, be driven and have self motivation, and an eye for detail., • Possess a strong work ethic, be well-organized and positive, • Be extremely enthusiastic about pastry and working as part of a fun-loving team, • Open availability to work, including weekends and holidays. Additional Information: Flour offers a fantastic work environment, an unparalleled commitment to training to make you a better team member (plus all the pastries you can eat)! We offer benefits such as health/dental/vision insurance, 401k with a generous match, paid vacation/sick time, and a great staff meal policy. We offer a real commitment to growth both in your skill/knowledge and growing into more senior positions if that is an interest of yours!

Job Description Kitchen Manager Boston, MA Join an exciting, dynamic, and rapidly expanding company with 28 locations providing ample opportunities for career growth. Now hiring for the full-time role of Kitchen Manager. The ideal candidate will be responsible for the overall operations of the back of house and kitchen area in a fast-paced restaurant environment. The position is based out of our bustling and lively location and offers a competitive salary. Job Qualifications: • Chef training or previous experience as a Kitchen Manager or Head Chef., • Must be ServSafe certified., • Restaurant or management experience or more education is generally preferred., • Strong understanding of business management and accounting principles., • Excellent computer, problem-solving, and customer service skills., • Exceptional communication and interpersonal skills., • Ability to diffuse tense situations and resolve conflicts., • Willingness to work during peak hours, including nights, weekends, and holidays., • Decisiveness., • Ability to walk, stand, and occasionally carry heavy items in a fast-paced, stressful environment., • Must be 21 or older., • Must maintain an applicable state health compliance card., • Restaurant Management experience in sales volume of at least $7 Million a year, • Union Experience a Plus Job Responsibilities: As the kitchen manager, your daily tasks will include managing the overall operations for the back of house and kitchen area. This involves hiring staff, purchasing food and stock, and training everyone on proper food preparation and kitchen safety techniques. In addition, as the kitchen manager, you will ensure that our company’s standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. You'll play a pivotal role in ensuring the quality and safety of food, keeping the kitchen clean, organized, well-stocked, and compliant with Health Department Standards. Your responsibility will also include taking inventory, processing orders for ingredients and supplies, maintaining equipment and utensils, and resolving any food quality issues. Your leadership skills will be put to use as you train and develop crew members, promote teamwork, and coordinate with other managers and staff to develop a solid team dynamic. As a Kitchen Manager, you will also be tasked with creating a fantastic customer experience, accomplishing the company’s goals, and monitoring food waste and inventory levels. Join us in our mission to provide the best dining experience, and apply today for the role of Kitchen Manager at our Boston location.

Job DescriptionCompany Description Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which she/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. She/he is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. • Work with other F&B managers and keep them informed of F&B issues as they arise., • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention., • Coordinate and monitor all phases of Loss Prevention in kitchen areas., • Prepare and submit required reports in a timely manner., • Monitor quality of all food product and presentation., • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans., • Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen., • Supervise and schedule banquet kitchen staff., • Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals., • Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions., • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time., • Respond to guest complaints in a timely manner., • Ensure compliance with SOP’s in all outlets., • Ensure compliance with requisition procedures., • Conduct staff performance reviews in accordance with Hotel standards., • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards., • Know and enforce all local health department sanitation laws., • Know how to compute daily food cost., • Work with the Director of F&B to create and implement menus., • Assess food portion size, visual appeal, taste and temperature of items served., • Check all stations at the end of every shift for proper food storage and sanitation., • Check food purchases for proper ordering, quality and price structure., • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.Qualifications Education & Experience: • Minimum two years of Sous Chef Level experience in a luxury hotel required., • Five years of progressive leadership experience in a hotel or a related field., • Culinary degree required, • Two years of banquet experience required, • Long hours sometimes required., • Maintain a warm and friendly demeanor at all times., • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Maintain regular attendance in compliance with Hotel 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 nametags., • Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations., • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to maintain confidentiality of information., • Perform other duties as requested by management Additional Information • Salary Range: From $115,000.00 to $125,000.00, • Employee benefit card offering discounted rates in Accor worldwide for you and your family., • Excellent Company benefits including medical, dental, vision and life insurance., • Personalized development opportunities across Accor's extensive brand portfolio., • Ability to make a difference through our Corporate Social Responsibility activities

Job Description Our commissary kitchen in East Cambridge is the heart of our operation. Calling all night owls! We have evening and overnight shifts at our commissary kitchen to include food and baking production located in Cambridge. If you have experience working evenings, nights, overnights or just thrive during that part of each day, we may have the perfect fit for you. Team Member pay is $16/hour. We are growing so fast and we need great people to help us reach success. If you think you have what it takes to make beautiful food, and have experience with baking, prep or leadership, we want to talk to you! We offer both full-time and part-time positions. Current open positions include: • Team Members, • Team Leaders, • Packers DUTIES All candidates must be open to working night and/or overnight shifts. Leadership candidates must have experience leading others, have worked a role that required overnight management of food and people. Current Serv Safe certification required. Clover Food Lab is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, marital status, national origin, disability or handicap, or veteran status. Requirements • At least 1 year experience in baking or food production, • Have a great pallet, • Ability to lift and carry 10-50 pounds, • Ability to stand for prolonged periods of time, and repeated walking, bending, stretching, with or without reasonable accommodation, • Ability to execute recipes consistently, • Reliable, professional and team-oriented, • Organized and have good time-management skills, • Have a passion for food, a positive attitude and a willingness to work to high standards Benefits • Starting pay at $14.25/hr, • Promotion to Team Member at $16/hr after initial training, • Opportunity to build a meaningful career - lots of room to grow, • Discount on Clover meals, apparel and groceries sold in our stores, • Free Knife Skills 101, 102, 103 classes (custom knife when you pass 102), • Free cooking classes (pickling, soup-making, hot sauce making), • Opportunities to attend food sourcing trips to coffee roasters, farmers, cheese-makers, etc., • Opportunities to attend food development meetings, contribute ideas/recipes to the menu, • Full health, vision and dental benefits available to full-time benefit-eligible staff

Job Description We strive to inspire, care for and nurture life. Every Day. A Receiver for Tatte's Boston Bakery understands, embraces, and embodies this purpose and plays an important role within our bakery and cafes. The receiver is responsible for receiving, storing, inventory, ordering all ingredients and packaging for our Boston Bakery. Also, this person will be responsible for loading and unloading all products to other cafes. A successful candidate must be detailed-oriented, has strong work ethic, a sense of urgency, a desire to continually learn and grow and is a team player with excellent communications skills and clean driving record. Essential Functions: • Count and record commissary related inventory at the commissary. Receives, verifies and checks quality and quantity of commissary deliveries., • Maintains FIFO and tracks waste, • Responsible to schedule and be responsible for the two-person sanitation team onsite., • Enter inventory information into Crunchtime, • Maintain Sanitation and Department of Health standards for storage areas adhering to company and government standards, • Work with Managers to assist with Small Ware & office supply inventories and ordering, • Maintain clean and organized storage areas adhering to company standards, responsible for cleaning assignments per store cleaning schedule, • Communicate effectively with store managers, kitchen staff, company supervisors/managers and external vendors, as needed, • Use logic, common sense, and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems and escalate to team leaders and management, • Maintain timely and proficient email communications; keep work area, including desk, clean and organized to company standards, • Assist the Kitchen managers and supervisors in preparing and producing products as needed., • Drive and operate a 16-foot refrigerated truck with liftgate as needed., • Excellent communication skills, • Sufficient interpersonal skills to deal effectively with all internal and external situations, • Availability to occasionally work varied shifts, including weekends and holidays as necessary., • Able to communicate in English, in both written and oral forms, • Proficient data entry skills, • Strong organizational and follow up skills, • Basic comprehension of Microsoft Excel and Outlook, • Minimum of 3-years verifiable recent driving experience and a clean driving record., • Valid driver’s license, • Able to grasp, reach overhead, push, lift, manipulate and carry up to 50 pounds, • Desire to help where needed and work as part of a team. Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards Physical Requirements: • Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards, • Competitive pay (pay is commensurate with experience and starts at $19/hr), • 401(k) (with a vesting match), • Free EAP employee assistance programs, • Health, dental and vision insurance for full-time team members, • Internal English and Spanish classes, • Generously discounted meals and free drinks Please note that Tatte is an E-Verify employer.

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

Job Description Do you love food? Do you care about the environment? Join us at Clover! Our ingredients are sourced from local farms and businesses and are prepared into delicious guilt-free meals without the help of freezers or microwaves. We currently operate 11 restaurants in the Boston area, a Commissary Kitchen in Cambridge, and a local Meal-Box delivery program. As a driver you will help to load, pack, unpack, deliver, and transport product. Generally, our drivers will spend their time transporting food from our commissary kitchen to our restaurants in and delivering Meal Kit Boxes to our customers. Some of the Logistics Specialists Duties will look like... • Move large containers of food from the Clover commissary to our food trucks, restaurants, and delivery addresses., • Load and unload vans, • Deliver Meal Kit Boxes up to 30-miles outside Boston/Cambridge, • Drive a 14-foot van/truck, including parallel-parking and backing into tight loading docks, • Manually hoist heavy items, • Perform vehicle inspections and inventory checks, • Complete and submit paperwork, • Interact professionally with Clover employees and customers Requirements As a Logistics Specialist you are required to: • Clean driving record for the past 7 years from the State of Massachusetts, • Ability to become forklift certified within 30 days, • 100% drug-free, • Must be able to pass a road test conducted by Clover leadership, • Must be able to provide an official copy of current driving record and DOT card, • Experience with cleaning and maintenance of vehicles, • Excellent customer service skills, • Strong verbal communication skills, • Stamina to lift heavy items, • Must share a passion for food and hard work, must lift the spirits of those around them, • The ability to stand for prolonged periods of time, and repeated walking, bending, stretching, and lifting 50 pounds or more, with or without reasonable accommodation, • Able to work a varied schedule that includes nights and weekends Don’t meet every single requirement? We are dedicated to building a diverse, inclusive and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be the right candidate for this or other roles. Clover Food Lab is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, marital status, national origin, disability or handicap, or veteran status. Benefits • Pay is $23 per hour, • Full health, vision and dental benefits available to full-time benefit-eligible staff, • Generous discounts on Clover meals, apparel, take-home mealboxes, and an array of local food items sold in our stores, • Accommodating to schedules; part-time and full-time opportunities, • A fun and welcoming work environment with supportive management, • $300 referral bonus when you refer a friend to Clover!, • Opportunity to build a meaningful career - lots of room to grow!, • Free Knife Skills 101, 102, 103 classes (custom knife when you pass 102), • Free cooking classes (pickling, soup-making, hot sauce making), • Opportunities to attend food sourcing trips to coffee roasters, farmers, cheese-makers, etc., • Opportunities to attend food development meetings, contribute ideas/recipes to the menu

Job Description Salary: 81,000 - 88,000 / year based on experience Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: 13 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Location: Brighton, MA: BMC Brighton / St. Elizabeth’s Hospital Morrison Healthcare is seeking an experienced Executive Chef to lead culinary operations in a high-volume healthcare environment. This role oversees all kitchen operations, ensures safe and sanitary practices, and drives exceptional patient and guest dining experiences in alignment with corporate standards and healthcare regulations. This is an exciting opportunity for a hands-on, energetic, and entrepreneurial culinary leader who thrives in a hospital foodservice setting and is passionate about delivering nutritious, high-quality meals that support patient care and satisfaction. Key Responsibilities • Plan and execute regular and modified patient menus in accordance with healthcare dietary guidelines., • Ensure meals follow standardized recipes, portioning, and presentation standards, conducting tastings for quality assurance., • Train and mentor kitchen staff in food preparation, safe handling, sanitation, and regulatory compliance., • Maintain strict adherence to federal, state, and local health regulations and achieve high scores on health and third-party audits., • Oversee cleaning and maintenance schedules for all kitchen equipment, storage, and work areas., • Manage food and non-food inventories, ensuring availability while adhering to budget and waste-reduction guidelines., • Lead efficient batch and institutional cooking processes to support patient meals, retail dining, and catering events., • Associate degree in Culinary Arts or equivalent professional experience., • 5+ years of progressive culinary and kitchen management experience; healthcare or institutional foodservice experience highly desirable., • Hands-on chef experience in high-volume and batch cooking required., • Strong background in food cost control, catering, and quality-focused presentation., • ServSafe® certification highly preferred. Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1459000 Morrison Healthcare AMY S MILLER [[req_classification]]

Job Description Our commissary kitchen in East Cambridge is the heart of our operation. We have no freezers in the entire company, and this fact defines our food. We work with the highest percentage of local and organic food of any restaurant in the Northeast. We receive produce directly from New England farms and turn it into the delicious food we’ve come to be known for. We host weekly food development meetings. We work carefully and quickly. We taste a lot. If you come to work in our kitchen, you’ll get to work with a talented team with long-term experience in the food industry. We produce all our food from scratch and bake bread daily for our restaurants. Kitchen Team Members can start in either the kitchen prepping food or in the bakery producing pita from local grain that's milled in MA. We’re looking for people who share our love of food, find joy through hard work, and lift the spirits of those around them. Some of the Kitchen Team Member Duties will look like... • Following recipe cards and methods of production, • Helping in the production of food prep or bake, • Tasting food for quality, • Keeping everything sparkling Requirements As a Kitchen Team Member you are required to: • Execute recipes consistently, • Reliable, professional and team-oriented, • Organized and have good time-management skills, • Have a passion for food, a positive attitude and a willingness to work to high standards, • The ability to stand for prolonged periods of time, and repeated walking, bending, stretching and occasional lifting (up to 50lbs), with or without reasonable accommodation, • Able to work a varied schedule that includes nights and weekend Don’t meet every single requirement? We are dedicated to building a diverse, inclusive and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be the right candidate for this or other roles. Clover Food Lab is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, marital status, national origin, disability or handicap, or veteran status. Benefits Some of the perks of working at Clover! • Pay starting at $15/hr, • Full health, vision and dental benefits available to full-time benefit-eligible staff, • Generous discounts on Clover meals, apparel, take-home mealboxes, and an array of local food items sold in our stores, • Accommodating to schedules; part-time and full-time opportunities, • A fun and welcoming work environment with supportive management, • $300 referral bonus when you refer a friend to Clover!, • Opportunity to build a meaningful career - lots of room to grow!, • Free Knife Skills 101, 102, 103 classes (custom knife when you pass 102), • Free cooking classes (pickling, soup-making, hot sauce making), • Opportunities to attend food sourcing trips to coffee roasters, farmers, cheese-makers, etc., • Opportunities to attend food development meetings, contribute ideas/recipes to the menu

Job Description Chef de Cuisine – Kosher Catering Company Reports To: Vice President of Culinary Position Overview The Chef de Cuisine oversees kitchen operations and menu writing for a premier kosher catering company, ensuring the highest standards of quality, presentation, and service while maintaining full compliance with kosher laws. This role combines culinary innovation with operational leadership, working closely with event planners, operations teams, and mashgiach staff to deliver exceptional, creative, and meticulously prepared menus for weddings, corporate events, galas, and private functions. The ideal candidate will have proven experience in a multi-unit operation (e.g., conference center, university, hotel, etc.) and a strong background in managing large teams, including several mid-level managers and sous chefs. Key Responsibilities Culinary Leadership & Menu Development · Lead menu creation and development for catered events, ensuring dishes are innovative, seasonal, and aligned with client preferences while fully compliant with kosher dietary requirements. · Partner with the mashgiach to approve ingredients, suppliers, and production methods. · Design menus that cater to diverse client needs, including glatt kosher, cholov yisroel, pareve, and allergen-friendly options. · Implement plating and presentation standards that reflect fine-dining aesthetics and elevate kosher cuisine. Operations & Kitchen Management · Supervise all kitchen production from prep to plating, ensuring food quality, flavor, and consistency. · Plan and execute production schedules to meet event timelines and large-volume demands. · Manage inventory, purchasing, and supplier relationships, ensuring only approved kosher-certified vendors are used. · Enforce strict adherence to kosher kitchen protocols (separate meat/dairy equipment, proper labeling, no cross-contamination). · Maintain compliance with local health department regulations and company sanitation standards. Team Leadership & Training · Recruit, train, and lead kitchen staff, instilling a culture of excellence, respect, and adherence to kosher practices. · Coordinate with the mashgiach to train staff on kosher procedures. · Schedule and supervise prep cooks, line cooks, and event chefs to ensure efficient kitchen workflow. Event Execution · Oversee on-site cooking and plating at off-premise venues as needed, ensuring smooth kitchen operations in varied environments. · Work collaboratively with the event operations team to ensure seamless service. · Troubleshoot and adapt quickly to unexpected challenges · Work with management to forecast staffing and purchasing needs based on event bookings. Qualifications & Experience · Minimum 5 years in an executive chef or senior culinary leadership role, preferably in catering or banquet operations. · Experience in kosher kitchen operations is strongly preferred; willingness to learn and work closely with a mashgiach is essential. · Strong knowledge of large-scale production for high-end events. · Expertise in culinary presentation, menu planning, and flavor profiling. · Proven ability to manage and motivate large kitchen teams under pressure. · ServSafe or equivalent food safety certification (kosher food safety training a plus). · Flexible schedule, including evenings, weekends, and holidays. · Physical stamina to work in a fast-paced, high-volume environment. Company DescriptionGourmet Caterers is New England's leading catererGourmet Caterers is New England's leading caterer

Job DescriptionAt Magical Beginnings, we believe every child deserves a safe, nurturing, and engaging start to their educational journey. With care, we care – and that belief is at the heart of everything we do. As a trusted leader in early education, daycare, and preschool programs across Massachusetts, our award-winning Early Childhood Education Centers are dedicated to creating joyful learning environments where infants, toddlers, and preschoolers thrive. We’re currently seeking a Floating Teacher to join our passionate team at our Medford location. This vital role supports multiple classrooms, offering flexibility and variety while ensuring consistency in high-quality child care. Whether you're soothing a toddler, inspiring preschoolers, or supporting fellow daycare teachers, you’ll be an essential part of our nurturing and collaborative community. If you’re a compassionate, energetic educator who values early childhood development and is excited to make a lasting difference in the lives of young children, we’d love to meet you!You'll thrive in this role if you have: • EEC Teacher Certification, CDA, or equivalent degree and experience required, • Daycare experience in a center-based or private school setting, • An engaging and energetic demeanor and a love for helping young children meet and exceed their developmental goalsSome requirements of the role include:, • Availability to work Monday through Friday with flexibility to work between 7:30 am and 5:30 pm, • Ability to spend extended periods of time on the floor with the children, • Ability to lift up to 50lbs, • Ability to stand up to 90% of the workday, • Attentiveness, strong time management, and a team-focused mindsetAs a Floating Toddler Teacher, you will be responsible for:, • Providing substitute coverage when Teachers are either out sick, completing planning time, in need of a bathroom break, lunch break, or any other coverage throughout the day., • Assisting Classroom Teachers with the routine opening/closing of the classroom, including but not limited to wiping down the toys, cleaning the tables, vacuuming the room, sanitizing the room (after all children have left), and overall preparation of the classroom for the next morning., • Providing classroom assistance to support teachers as needed throughout the day, including but not limited to preparing materials for classroom lesson plans, engaging with students in free play, assisting with daily projects, supervising/zoning during outdoor time, helping with bathroom needs and diapering, snack and lunch time assistance (heating up lunches, cutting up food, helping open containers, supervision), naptime assistance, etc., • Adhering to the daily classroom schedule while assisting teachers., • Maintaining cleanliness of the school throughout the day including, but not limited to, cleaning staff kitchen areas, lobbies, staff and classroom bathrooms, using the zono-machine (if applicable to your school), emptying trash and disposing in dumpster, assist with laundry and organizing/putting away nap mats., • Encouraging children's participation by providing age-appropriate interactive activities., • Maintaining EEC required professional development hours and PQ registry., • Attending monthly staff meetings., • Creating a fun and safe learning environment., • Establishing and maintaining positive relationships with students and parents.What Magical Beginnings offers you:, • Paid sick time, • 13 paid holidays*, plus a guaranteed paid week-long winter break, • Paid snow days and vacation time*, • Medical, dental, and vision insurance*, • Long-term disability, • Company-paid life insurance with additional voluntary coverage, • Parental leave, • Child care discount ($25/day), • Weekly pay and direct deposit, • Referral and enrollment bonuses, • Classroom tablets, • A budget for classroom supplies, • Paid classroom planning time, • Free coffee and tea, • Teachers’ lounge and break room, • Mentor program, • Teacher appreciation events, • Team building activities, • Holiday parties and seasonal events

Job Description Salary: $120,000 - $130,000 Other Forms of Compensation: Bonus Eligible Pay Grade: 16 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! Job Summary Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Key Responsibilities: • Develops high culinary standards for our retail, board meals, dining and catering operations, • Trains, develops and provides inspirational leadership to local culinary team, • Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus, • Analyzes ongoing performance and trends in the local operation and devises and leads improvements, • Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately Preferred Qualifications: • Culinary degree preferred, • Bachelor's Degree in Food Services Technology/Management/or related field preferred, • Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training, • Experience with planning and managing catering events from a culinary perspective, • Strong leadership skills and desire to work with an industry leader, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficient computer skills (Microsoft Office, Email and the Internet), • Ability to communicate on various levels including management, departmental, customer and associate, • ServSafe® Certification Apply to Compass Group today! 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 for paid time off benefits information. Req ID: 1474554 Compass Corporate KRISTINA MCCARTHY [[req_classification]]

Job Description America's Test Kitchen (ATK) is seeking a hands-on Principal Software Engineer to be a critical technical leader across our digital platforms and help drive the execution of our technical vision. This high-impact role is focused on designing and implementing complex, scalable solutions across our website, app, and digital subscription and MarTech platforms, ensuring technical excellence and high-impact delivery. The successful candidate will be a deep technical expert and a pragmatic architect who thrives on directly building solutions, technical mentoring, setting technical standards, and ensuring our architectural strategy directly enables ATK's business growth goals. This is a newly created role that will report to the Chief Product and Technology Officer. Core Technical ResponsibilitiesTechnical Capabilities: * Drive Architectural Excellence: Define and implement robust, scalable, and secure architecture for core components of ATK's digital platforms, with a focus on high-traffic websites, mobile applications, and high-volume MarTech systems. * Hands-on Development: Act as a lead engineer on complex, cross-functional projects, writing high-quality, performant code, and setting the standard for engineering best practices. * Technical Guidance and Mentoring: Provide technical mentorship, code reviews, and architectural guidance to multiple development teams, helping to elevate the technical skill and maturity of the entire organization. * Establish Standards: Define and promote engineering best practices, design patterns, quality standards, and consistent application of security principles across the software development lifecycle. Strategic Alignment and Execution: * Technical Vision Translation: Partner closely with Engineering Leaders, Product Managers, and other stakeholders to translate ambitious business objectives into clear, well-defined, and achievable technical designs and implementation plans. * Cross-System Integration: Oversee the technical integration and design of complex features spanning multiple systems (e.g., CMS, Subscription Billing, MarTech tools). * Performance and Reliability: Lead initiatives to optimize system performance, scalability, and reliability, ensuring our platforms can support continuous traffic and user growth. * Technology Evaluation: Research, evaluate, and recommend new technologies, tools, and platforms that can provide a strategic advantage or improve engineering efficiency. Skills and Experience RequiredDeep Technical Expertise & Influence: * Expert Software Development: 8+ years of progressive, hands-on experience in software development, with at least 2-3 years operating in a Principal or Staff-level capacity. * Architectural Design: Proven experience designing and successfully launching large-scale, distributed web applications and APIs. * Platform Proficiency: Expert-level knowledge with Node.js, Python, and React. Java is a bonus. * Cloud Infrastructure: Extensive experience with AWS and familiarity with services, containerization and modern CI/CD pipelines. Execution and Communication: * Problem Solver: Exceptional ability to diagnose and solve highly complex technical and architectural problems across the full stack. * Technical Communication: Superior ability to document and articulate complex technical designs, trade-offs, and strategies clearly to both technical and non-technical audiences. * Mentorship: Demonstrated track record of leading and influencing technical decisions across multiple teams without direct managerial authority. Qualifications * Bachelor's degree in Computer Science, Engineering, or equivalent professional experience. * 10+ years of progressive experience in software development. * Extensive experience with high-traffic, customer-facing websites and apps in a product technology environment. Location: This role can be based in our Boston, MA headquarters or is open to qualified remote applicants. Salary Range: $220,000 to $250,000 The range provided is based on what we reasonably expect to pay for this job as of the time of posting. The actual salary offered will be determined based on multiple factors, including but not limited to the candidate’s relevant experience, job-related knowledge, skills, geographical location, and other job-related factors permitted by law. About America's Test Kitchen The mission of America's Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America's Test Kitchen, Cook's Country, and America's Test Kitchen: The Next Generation), magazines (Cook's Illustrated and Cook's Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston's Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at . Why America's Test Kitchen: We're passionate about cooking, and about creating the best place to work. We're small enough for your ideas to make a big impact, and large enough to offer you opportunities to grow professionally at any stage of your career. We want you to take risks and make mistakes — that's how innovation happens in our test kitchen, in our offices, and in life. We at America's Test Kitchen believe food media can be a powerful force for social change. We are passionate about building an inclusive workforce that represents many different cultures, backgrounds, abilities, identities, and perspectives. We welcome your application.

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Oversee day-to-day BOH operations in Dallas., • Learn and teach Butler’s ordering and inventory systems, • Supervise production staff within the kitchens, • Open new restaurants and build teams ranging up to 40-50 members, • Monitor P&L, COGS to hit targets, approximately 5-7 million per year, • Maintain kitchen SOPs for a clean & efficient workplace, • Comply with all food safety and sanitation guidelines, • 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role., • A well-groomed appearance. Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR dKDIpJ1UXR

Job Description Our commissary kitchen in East Cambridge is the heart of our operation. Calling all night owls! We have evening and overnight shifts at our commissary kitchen to pack prepared food for next day delivery. If you have experience working evenings, nights, overnights or just thrive during that part of each day, we may have the perfect fit for you. We are growing so fast and we need great people to help us reach success. If you think you have what it takes to make beautiful food, and have experience with baking, prep or leadership, we want to talk to you! We offer both full-time and part-time positions. We’re looking for people who share our love of food, find joy through hard work, and lift the spirits of those around them. This position reports to 1075 Cambridge Street Cambridge, MA for training. DUTIES All candidates must be open to working night and/or overnight shifts. Clover Food Lab is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, marital status, national origin, disability or handicap, or veteran status. Requirements • Basic computer skills like printing orders from emails, • Good communication skills, • Counting and process following skills, • At least 1 year experience in baking or food production, • Ability to work in cold refrigerator environment, • Ability to lift and carry 10-50 pounds, • Ability to stand for prolonged periods of time, and repeated walking, bending, stretching, with or without reasonable accommodation, • Reliable, professional and team-oriented, • Organized and have good time-management skills, • Have a passion for food, a positive attitude and a willingness to work to high standards Benefits • Starting pay at $15/hr, • Promotion to Team Member at $16/hr after initial training, • Opportunity to build a meaningful career - lots of room to grow, • Discount on Clover meals, apparel and groceries sold in our stores, • Free Knife Skills 101, 102, 103 classes (custom knife when you pass 102), • Free cooking classes (pickling, soup-making, hot sauce making), • Opportunities to attend food sourcing trips to coffee roasters, farmers, cheese-makers, etc., • Opportunities to attend food development meetings, contribute ideas/recipes to the menu, • Full health, vision and dental benefits available to full-time benefit-eligible staff

Job DescriptionDescription: The Server is responsible for providing exceptional service, taking orders, and delivering food to restaurant guests. Servers are expected to answer questions regarding the menu, and they work closely with other wait staff and kitchen staff to ensure that the shift is running smoothly. Servers offer suggestions and recommendations to guests, making for a unique and enjoyable dining experience. Servers never say no to guests, and are expected to go above and beyond for all guests. Responsibilities • Direct guests to their seats and present the menu, • Present the guest with recommendations, including wine pairings, • Work with the back server to ensure all of the guest's needs are met, • Ring in all orders into Micros and process payments, • Check identification to ensure that guests meet minimum age requirements for consumption of alcoholic beverages, • Maintain tables through pre-bussing, marking and clearing with correct procedure, • Check with guests regularly to ensure that they are enjoying their meals and take action to correct any problems, • Attend to every need of the guest, • Reset tables with plates, napkins, glasses and silverware prior to service/seating, • Set up food stations to prepare for the next shift or for large parties, • Assist host by answering phones to take call-aheads or to-go orders, and by greeting, seating, and thanking guests, • Work diligently in order to achieve outstanding service quality, • Solid knowledge of the menu and culture of the restaurant, • Basic English reading and communication skills, • Strong attention to detail, • Understanding of Micros POS system-entering orders, processing payments, • Identification and prioritization of tasks to maintain tables, • Be able to stand on your feet for the entirety of a scheduled shift, • Have strong customer-service skills with an “above and beyond” attitude, • Must be able to work quickly in a confined area and stand for extended periods of time Education/Experience • High school diploma or equivalent is required, • Willingness to learn a new craft and acclimate to a fun culture, • Prior restaurant experience is not required, • TIPs Certification- CT/NY/MA/VA/FL Markets, • ABC Certification- TN MarketRequirements:

Job Description Position Summary Our Servers are responsible for greeting and serving Canopy by Hilton Boston Downtown guests in a genuine and friendly manner. Working safely and withing Canopy by Hilton Boston Downtown strict guidelines related to COVID-19 prevention. Servers may be required to prepare beverages requested by guests and monitor guest behavior and guest alcohol consumption to determine when alcohol service to the guest should cease; notify management of incidents involving excessive alcohol consumption or impaired condition of customers; check identification whenever the age of a guest requesting alcoholic beverage service is questionable. Essential Functions • Take food and beverage orders and place orders in point of service system., • Ensure overall guest satisfaction., • Set and clear tables in dining areas., • Stock service stations with items such as ice, napkins, or straws., • Pick up order from food preparation areas and ensure food is prepared accordingly., • Delivers food, beverages, condiments, and other requested items, • Ensure that food is prepared correctly and to the guest’s satisfaction; return incorrect or improperly cooked items to the kitchen, • Collect plates and clear table as guests finish their meal, • Prepare guest check and if appropriate complete payment transaction., • Perform other food and beverage functions such as bartending and bussing in the event of staff staffing shortages or peak periods., • Prepare workstation for readiness prior to opening and closing of each shift., • Follow all cash handling and bank operating procedures, • Perform all side work duties according to side work schedules., • While interacting with guests inform them of enhancements to their dining experience., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Supportive Functions In addition to performance of the essential functions, this position may be required to perform a combination supportive function, with the percentage of time performing each function to be determined by the Executive Chef and Food & Drink Leadership based upon the requirements of the Hotel. Other Regular attendance in conformance with the standards, which may be established by the hotel from time to time, is essential to the successful performance of this position. Team Members with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, Team Members may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all Team Members are required to fully comply with the hotel rules and regulations for the safe and efficient operation of hotel facilities set forth by the Canopy Boston Downtown, Olshan Properties and Hilton hotels. Team Members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Specific Job Knowledge, Skill, and Ability The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodations, using some other combination of skills and abilities. • Performs other duties as assigned, requested, or deemed necessary by management., • Full-time able to work weekday and weekend shifts., • Working safely and withing Canopy by Hilton Boston Downtown strict guidelines related to COVID-19 prevention., • Server team members are required to serve food while mindful of food allergies., • Ability to speak, read and write English, • Ability to work flexible schedule to include weekends and holidays, • Ability to concentrate in high-volume high-pressure area., • Ability to stand, walk and sit for extended periods of time., • Ability to perform tasks requiring bending, stooping, kneeling and can lift 50 lbs., • Possess considerable ability to listen effectively., • Ability to read, write, and comprehend English., • First Aid and CPR certified., • ServSafe and TiPS certified. Qualifications Education: • High school degree or equivalent preferred., • Prior food service/hospitality experience required Experience: • Prior related work experience (hotel experience preferred), • Strong culinary skills and knowledge of food productions techniques and standards., • Hilton experience preferred. Licenses or Certificates: • TiPS and ServSafe certification (within 30 days if certification is expired), • First Aid and CPR certified. Grooming: • All Team Members must maintain a neat, clean, and well-groomed appearance according to the Olshan Properties Team Member Handbook. Other: • Additional language ability preferred., • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and collect accurate information and resolve conflicts., • This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Enthusiastic Positive Intuitive Caring Olshan Properties is proud to provide equal opportunity to all employees and applicants for employment without regard to age, race, religion, sex, sexual preference, national origin, disability, veteran status, or genetics. We maintain a drug-free workplace

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Company parties, • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Parental leave, • Training & development, • Vision insurance Server - Myers + Chang - 1145 Washington Street, Boston, MA Do you love delivering superior hospitality to others through kindness and delicious food? Are you looking for an opportunity to learn the ins and outs of a restaurant in a supportive and safe environment? Do you thrive in a fast-paced, organized restaurant environment? Well, we have an opportunity for you! Myers + Chang is seeking a hospitality-driven Server to add to our dynamic team! The Server position plays one of the most critical roles in providing exceptional customer service to our guests and ensuring a memorable dining experience that makes them want to return. With genuine hospitality, we expect our Servers to deliver an exceptionally distinctive dining experience by providing the highest levels of service, guiding guests through our menus, and making beverage and food recommendations that meet or exceed the guests' expectations. Our servers are expected to have full knowledge of all dishes and ingredients on our menu in order to uphold our strict kitchen allergy protocols. Success in this role requires strong hospitality and multi-tasking abilities, excellent time management skills, attention to detail, and the ability to work efficiently in a fast-paced environment. Day-to-Day Performance Expectations: • Report to work at the scheduled time, neatly groomed and in a clean uniform., • Greet and seat guests in a friendly and timely manner, • Keep up-to-date about menu changes and the kitchens strict allergen protocols, • Deliver exceptional hospitality while taking and processing orders accurately, this includes and is not limited to:, • Smiling, • Greeting guests when they enter and saying goodbye when they leave, • Presenting a friendly spiel at the beginning of each dining experience, • Anything else necessary to make sure the guest is happy, • Make personalized recommendations and alternative options for guests with allergies or dietary restrictions, • Ensure all of the guests needs are met and provide exceptional service throughout their dining experience., • Assist in setting up and breaking down the dining room and maintaining an organized and clean dining area., • Handle cash and credit card transactions accurately., • Clean any areas of the restaurant needed before, during, and after service, • Work with team members in a cohesive and hospitable manner at all times, • Perform any other duties as needed - we work as a team! Skills for Qualification: • Must have scheduling availability to work in the evenings and weekends, • Consistently demonstrates dedication and an active passion for Myers+Chang culture and exceeding guest expectations, • Open to feedback and committed to continuous improvement, • Excellent attendance, reliability, communication, attention to detail and interpersonal skills, • Embraces new information, learns quickly, and readily adapts to change, • Ability to quickly problem-solve using sound judgment, • Knowledgeable of ingredients and restaurant systems (including health and safety guidelines) and able to maintain the restaurant's strict allergen protocols, • Ability to maintain grooming and uniform standards, • High multi-tasking ability and time management skills, • Must be able to work in an environment with loud noises, music, and at times, tight spaces. Compensation: The pay rate for this position is $6.75 per hour, plus tips. Tips generally range on average from $25- $32 per hour. In the unlikely event that the hourly rate plus tips does not equal $15, Myers and Chang will pay the additional amount to meet this. Additional Information: Myers + Chang offers a fantastic work environment, an unparalleled commitment to training to make you a better team member! We offer benefits such as health/dental/vision insurance, 401k with a generous match, and a great staff meal policy. We offer a real commitment to growth both in your skill/knowledge and growing into more senior positions if that is an interest of yours!

Job DescriptionDescription: The Server is responsible for providing exceptional service, taking orders, and delivering food to restaurant guests. Servers are expected to answer questions regarding the menu, and they work closely with other wait staff and kitchen staff to ensure that the shift is running smoothly. Servers offer suggestions and recommendations to guests, making for a unique and enjoyable dining experience. Servers never say no to guests, and are expected to go above and beyond for all guests. Responsibilities • Direct guests to their seats and present the menu, • Present the guest with recommendations, including wine pairings, • Work with the back server to ensure all of the guest's needs are met, • Ring in all orders into Micros and process payments, • Check identification to ensure that guests meet minimum age requirements for consumption of alcoholic beverages, • Maintain tables through pre-bussing, marking and clearing with correct procedure, • Check with guests regularly to ensure that they are enjoying their meals and take action to correct any problems, • Attend to every need of the guest, • Reset tables with plates, napkins, glasses and silverware prior to service/seating, • Set up food stations to prepare for the next shift or for large parties, • Assist host by answering phones to take call-aheads or to-go orders, and by greeting, seating, and thanking guests, • Work diligently in order to achieve outstanding service quality, • Solid knowledge of the menu and culture of the restaurant, • Basic English reading and communication skills, • Strong attention to detail, • Understanding of Micros POS system-entering orders, processing payments, • Identification and prioritization of tasks to maintain tables, • Be able to stand on your feet for the entirety of a scheduled shift, • Have strong customer-service skills with an “above and beyond” attitude, • Must be able to work quickly in a confined area and stand for extended periods of time Education/Experience • High school diploma or equivalent is required, • Willingness to learn a new craft and acclimate to a fun culture, • Prior restaurant experience is not required, • TIPs Certification- CT/NY/MA/VA/FL Markets, • ABC Certification- TN MarketRequirements:

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Take food and beverage orders from customers, • Answer questions about the menu and preparation, • Provide accurate orders to the kitchen staff, • Check with customers periodically during their meals to ensure they are satisfied, • Take orders from customers for food and beverages, • Provide customers with their checks at the end of the meal and process payment Qualifications: • Previous experience as a server is preferred, • Friendly and outgoing personality, • Excellent communication skills, • Ability to meet the physical demands of the position, including standing for long periods and carrying trays, • Familiarity with food safety guidelines, • Ability to work in a fast-paced environment

Job DescriptionDescription: The Server is responsible for providing exceptional service, taking orders, and delivering food to restaurant guests. Servers are expected to answer questions regarding the menu, and they work closely with other wait staff and kitchen staff to ensure that the shift is running smoothly. Servers offer suggestions and recommendations to guests, making for a unique and enjoyable dining experience. Servers never say no to guests, and are expected to go above and beyond for all guests. Responsibilities • Direct guests to their seats and present the menu, • Present the guest with recommendations, including wine pairings, • Work with the back server to ensure all of the guest's needs are met, • Ring in all orders into Micros and process payments, • Check identification to ensure that guests meet minimum age requirements for consumption of alcoholic beverages, • Maintain tables through pre-bussing, marking and clearing with correct procedure, • Check with guests regularly to ensure that they are enjoying their meals and take action to correct any problems, • Attend to every need of the guest, • Reset tables with plates, napkins, glasses and silverware prior to service/seating, • Set up food stations to prepare for the next shift or for large parties, • Assist host by answering phones to take call-aheads or to-go orders, and by greeting, seating, and thanking guests, • Work diligently in order to achieve outstanding service quality, • Solid knowledge of the menu and culture of the restaurant, • Basic English reading and communication skills, • Strong attention to detail, • Understanding of Micros POS system-entering orders, processing payments, • Identification and prioritization of tasks to maintain tables, • Be able to stand on your feet for the entirety of a scheduled shift, • Have strong customer-service skills with an “above and beyond” attitude, • Must be able to work quickly in a confined area and stand for extended periods of time Education/Experience • High school diploma or equivalent is required, • Willingness to learn a new craft and acclimate to a fun culture, • Prior restaurant experience is not required, • TIPs Certification- CT/NY/MA/VA/FL Markets, • ABC Certification- TN MarketRequirements:

Job Description Our Server Assistants are responsible for providing the Gordon Ramsay standard of remarkable experiences and exceptional hospitality to our guests. The Server Assistant enriches the guest’s experiences by performing key support tasks and working in tandem with the Servers. Duties include manicuring active tables and clearing, preparing and resetting vacant tables. The Server Assistant will maintain a pristine restaurant environment by grooming the dining room and its perimeters. This position will work in tandem with the Servers and Culinary Staff to ensure plate integrity and prompt service of meals to the guests. Additionally, will act as a liaison, communicating between the guest and kitchen, to protect service timing and table readiness. We offer competitive wages, growth opportunities, flexible schedules, and meal discounts, as well as benefits, and anniversary bonuses for eligible team members. We use eVerify to confirm U.S. Employment eligibility.

Job Description We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Host / Hostess safely and efficiently provides excellent customer service with a smile! We want our guests to feel good about their dining experience so that they will tell others and become a loyal customer. We expect and encourage you to go out of your way to talk to guests and find out what their needs are before they have to ask you. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: • Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way., • Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve., • Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance., • Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!, • Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Responsibilities • Welcome guests warmly upon arrival, acknowledge them by name if possible, and thank them for choosing our restaurant., • Manage the flow of guests by taking names, managing reservations, and estimating wait times, and communicate delays or special requests to guests with courtesy and professionalism., • Escort guests to their tables, provide menus, and assist with seating arrangements to accommodate parties of varying sizes and preferences., • Answer phone calls and inquiries from guests regarding reservations, availability, and dining options, and assist with booking and confirming reservations as needed., • Maintain an organized and up-to-date reservation book or system, record guest preferences and special requests, and communicate relevant information to the service and kitchen staff., • Coordinate with the kitchen and service teams to ensure timely seating and efficient turnover of tables, while maintaining a welcoming and comfortable atmosphere for guests., • Provide information about the restaurant, including menus, specials, promotions, and amenities, and answer questions about ingredients, dietary restrictions, and meal preparation methods., • Anticipate guests' needs and preferences and provide proactive assistance and recommendations to enhance their dining experience., • Address guest concerns or complaints promptly and courteously, and escalate unresolved issues to the management team for resolution.

Job DescriptionSalary: South Street Diner is Boston's iconic 24/7 restaurant We are looking for OVERNIGHT shifts. Please only apply if you are willing to work OVERNIGHT. Hours are anywhere starting from 7pm and ending at 7am. Shifts could be 7pm - 5am, 11pm - 7am, 12am - 6am, and so on..... Please only apply if you are willing to work OVERNIGHT. Part-time , Hourly rate plus great tips! • Restaurant Experience is a MUST!, • Punctuality - Be on time for your shift, • Greet and seat guests in a friendly and welcoming manner, • Take Food & Drink orders accurately and efficiently, • Provide menu recommendations and know the answer to questions if they arise, • Ensure guest satisfaction by checking on their needs throughout their dining experience, • Process payments using cash register or POS system, • Assist with basic food preparation and plating when necessary, • Attention to Detail & Cleanliness, • Teamwork with Front & Back of House Staff Members, Management and Owner., • Excellent customer service skills and a great, friendly attitude, • Responsible, reliable and trustworthy, • Previous experience as a host or server in a restaurant setting preferred, • Familiarity with Toast or similar point-of-sale systems is a plus, • Proficient in basic math for handling payments and making change accurately, • Strong customer service skills with the ability to provide exceptional hospitality, • Ability to multitask and work in a fast-paced environment, • Knowledge of food safety regulations and proper food handling techniques, • Excellent communication skills, both verbal and written, • Toast or similar point-of-sale systems, • Basic math for handling payments and making change accurately, • Sanitation practices for maintaining cleanliness and hygiene standards, • Sales techniques for upselling and promoting menu items, • Customer service skills to provide exceptional hospitality, • Food preparation knowledge for basic tasks in the kitchen, • Food service experience in a restaurant environment Please note that this job description is not exhaustive, and additional duties may be assigned as needed. The company reserves the right to revise or change job duties as the need arises. This job description does not constitute a written or implied contract of employment.

Job Description Be a role model. Share your passion! Do you love cooking, experimenting with flavors, and sharing your passion for food — and want to inspire kids in the kitchen? JCC Greater Boston is looking for enthusiastic Cooking Instructors to design and lead engaging culinary activities for children in grades K–5 at our School Break Camps (December, February, Passover, and April school breaks). Specialists are role models who create safe, inclusive, and fun program areas where kids can explore, learn, and build confidence through hands-on cooking experiences. What you will do each day: You’ll spend your day bringing the kitchen to life — whether that’s teaching basic cooking skills, guiding campers through recipes, exploring fun food science experiments, or helping them create delicious dishes. You’ll plan age-appropriate activities, adapt them to meet the needs of different campers, and keep things safe, engaging, and fun. Beyond your specialty, you’ll also be part of the camp team: helping with transitions, supporting special events, and ensuring every camper feels included, supported, and inspired. Example Recipes Include: • Smoothies, • Cookies, • Salsa, • Salads, • And More! Why work with us? At our camps, the best part of the day is simple: the campers. Our staff say their favorite moments are playing games, cheering campers on at swim, creating art together, and bonding over shared interests. Staff describe camp as fun, dynamic, and inclusive. Here, you’ll gain leadership skills, make lasting friendships, and create unforgettable experiences – for campers and yourself. JCC Greater Boston is deeply committed to valuing and celebrating the uniqueness of each constituent. We welcome staff and participants from diverse backgrounds. While being proudly Jewish, we strive in every way to provide an open and welcoming setting for all, irrespective of personal practices, beliefs, or background. We are guided by JCC Greater Boston’s core values - Belonging, Joyfulness, Collaboration, and Transformation - which resonate with many who do not identify as Jewish. This is what our staff say are the best parts of working at JCC Camps: • Bonding with the campers, • The activities, • Free swim, • Leadership opportunities, • Making close friends with co-counselors Available Dates: • December Camp: December 24, 26, 29, 30, 31 and January 2, • February Camp: February 16, 17, 18, 19, 20, • Passover Camp: April 3, 6, 7, 8, 9, 10 Available Shifts Each Day: • Full Day 8:30am – 4:30pm, 8 hours, • Morning Shift 7:30am – 3:30pm, 8 hours, • Afternoon Shift 10am - 6pm, 8 hours Primary responsibilities include, and are not limited to: • Plan, prepare, and lead age-appropriate activities in your specialty area, • Ensure the safety and well-being of campers during activities, • Create a fun, inclusive, and supportive environment that encourages skill-building and exploration, • Work in partnership with counselors and camp leadership to provide a cohesive, positive camper experience, • Maintain, organize, and request necessary supplies and equipment, • Adapt activities to meet the needs and abilities of diverse campers, • Support camp-wide special events and large-group programming as assigned, • Actively create a welcoming dynamic that contributes to an environment where each individual is valued and respected, • Actively participate as an essential team member, • Support JCC Greater Boston’s mission, vision, and values of belonging, joyfulness, collaboration, and transformation, including through role modeling, • Enthusiastically representing the organization, model excellence and achievement, • Attend JCCGB meetings and trainings as assigned JOB DETAILS: This is an hourly position with a daily schedule of 8:30am - 4:30pm, Monday - Friday. Offering great perks, including JCC Health & Fitness center access, a supportive, vibrant in-person work environment, and a competitive starting pay rate of $20 per hour. The pay rate offered will ultimately be determined by relevant qualifications, experience, and JCC's internal equity. About JCC Greater Boston Since opening its doors in 1983, JCC Greater Boston has been committed to creating a vibrant, inclusive, diverse community by nurturing meaningful, lasting relationships. Through our network of early learning centers, day camps, regional teen and family programs, health and wellness offerings, and adult arts and ideas classes, JCC Greater Boston provides highly valued connections, learning, and experiences for the Jewish community and friends. JCC Greater Boston staff enjoy working in an innovative, friendly, and welcoming environment where their talents and contributions are appreciated. In our recent employee survey, staff rated their direct management and organizational alignment experiences close to 90% positive. If you want to upgrade your working experience and have a better work-life balance, we encourage you to explore becoming part of the JCC team! The JCC is deeply committed to valuing and celebrating the uniqueness of each constituent. We welcome staff and participants from diverse backgrounds. While being proudly Jewish, we strive in every way to provide an open and welcoming setting for all, irrespective of personal practices, beliefs, or background. We are guided by JCC Greater Boston's core values: Belonging, Joyfulness, Collaboration, and Transformation, which we hope resonate with all. To learn more about what makes JCC Greater Boston a wonderful place to work, please visit our careers page at JCC Greater Boston is an equal opportunity employer and does not discriminate against any individual or group on the basis of gender, sexual orientation, gender identity or expression, age, race, color, religion, national Requirements Education and Experience: • High school degree preferred, • College degree, concentration, certification, or equivalent experience in cooking, nutrition, or related field preferred, • 1+ season (summer camp, semester, other) instructor experience planning and leading activities for children, • Customer service experience preferred, • Equivalent combination of education and experience may be substituted at the JCC’s discretion to meet minimum criteria. Skills and Abilities: • Genuine enjoyment of working with children and helping them grow, • Passion and expertise in your specialty area (arts, sports, music, cooking, science, etc.), • Ability to plan and lead age-appropriate, engaging, and inclusive activities, • Excellent group management skills, • Strong communication, teamwork, and collaboration skills with campers and staff, • Safety awareness and ability to manage risks during activities, • Creativity, flexibility and patience to adapt activities for diverse camper needs, • Positive, energetic attitude and commitment to fostering an inclusive, joyful camp environment, • Proactive problem-solving and willingness to ask for guidance when needed, • Self-starter who takes the initiative, • Must be able to work well with others, building/sustaining collaborative solid relationships, • Ability to manage situations effectively and diplomatically and ask for help, guidance, or clarification when needed, • Commitment to build strong relationships with campers, co-workers, and camp leadership Physical Requirements: • Able to work well in a busy, dynamic, and sometimes noisy environment involving multiple tasks and priorities., • Ability to work in variety of weather conditions for extended periods of time in case of rain, heat, humidity, cold, or other environmental factors to ensure the supervision and safety of campers in our care., • Able to lift and carry objects weighing 30-40 pounds (boxes of supplies, children’s backpacks, etc., • Able to sit and kneel; getting down at eye level with children regularly., • Ability to swim and supervise children in pool (able to stand in pool) ADA Statement: Individuals must possess these criteria for knowledge, skills, and abilities or be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation and using some other combination of skills and abilities. Benefits In addition to offering rewarding work and great career opportunities within our mission-driven, values-driven, and family-centric environment, JCC Greater Boston proudly offers employees the generous benefits listed below. JCCGB Perks! Each seasonal employee is eligible for access to JCC Greater Boston's top class fitness, recreation and wellness facility in Newton! Seasonal access to the JCC Fitness Center includes: • Use of the Fitness Center at Leventhal-Sidman JCC during active seasonal employment A Great Place to Work! JCC Greater Boston is consciously evolving as a great place to work! In our recent 2023 employee engagement survey, at least 88% of our staff gave us top ratings on: • Supportive colleagues, • Team camaraderie, • How their managers treat them, • Individual autonomy, • Knowing what their work contributes to and how it impacts others, • Pride in working for the JCC, • Program and service quality, • Holding ourselves accountable Our staff and leadership bring experience, excellence, and commitment to everything we offer and we are dedicated to a culture where all our employees may thrive. Our culture is built on our values, driven by our mission, and nurtured through the expert contributions of our professionals.

Job Description Overview: An acclaimed chef-driven, award winning restaurant group in Boston seeks a hospitality driven Assistant General Manager (AGM) to help in leading day to day operations for their long time celebrated Japanese restaurant known for using the freshest seafood from New England fishermen and Tokyo’s famed Tsukiji market. If you are passionate about delivering a high level of hospitality (while having fun doing it) and are passionate about Japanese cuisine, we'd love to speak with you. We are looking for someone who truly understands the value of hospitality in order to foster an environment of teamwork from the dining room to the kitchen. The AGM should possess the mindset of always being “of service” to others, and be able to lead by example so this translates to the rest of the team. The ideal candidate is extremely self-motivated and systems driven, should have an entrepreneurial mindset and a creative outlook when it comes to leadership and operations. This is a full service, fine dining environment–so it is preferred that candidates have a background in fine dining–especially in award winning chef driven environments. As the Assitant General Manager, you will help the GM guide and shape the service, team, operations, and overall guest experience at the restaurant and bar. The primary focuses of this role are team leadership and development with all FOH team members, financial accountability for the restaurant’s P&L, and brand maintenance and awareness. The General Manager has overarching authority over all aspects of the restaurant, and works collaboratively to drive the overall financial and operational performance of this restaurant and bar. Job Responsibilities: The Assistant General Manager is committed to the following job components, designed to create a meaningful, growth-oriented position: • Act as the face of the restaurant, leading the business with professionalism, integrity, and care, • Be a business-oriented leader, understanding that smart decision making around purchasing, training, hiring, coaching, and scheduling impacts all elements of restaurant operations, • Cultivate meaningful relationships with the management team, staff, and guests that express a commitment to the group’s identity, growth, and guest experience, • Recognize that the restaurant’s success depends on working well with all team members of varying skill sets and experience levels, while holding team members accountable and complying with HR, • Exude passion for hospitality, restaurant operations, gastronomy, and the brand’s identity Core Management Responsibilities: • Demonstrate positivity, enthusiasm, and energy for hospitality, with both guests and staff, • Seek to make the restaurant as busy as possible, maximizing restaurant layout, reservation structure, and overall calendar, • Display commitment to volume-oriented service with precise execution, • Develop initiatives to continually create repeat guests, as well as recover guest experiences, • Support all aspects of front of house operations including assisting with correct setup/breakdown before & after service, cleaning of restaurant, equipment, and furniture, and care of physical plant, • Fulfill both restaurant opening and restaurant closing shifts as a Assistant General Manager, • Understand and exemplify all concept elements including culinary, beverage, and hospitality, • Consistently review operations to identify areas of growth & opportunities for improvement, • Follow and enforce all established food safety, alcohol service, health code, and cleanliness practices General Manager Responsibilities: • Manage beverage inventory, • Champion all concept elements including culinary, beverage, and hospitality, • Hire, train, develop, coach, lead, and mentor staff, overseeing performance management and progressive discipline (including terminations as needed), while utilizing all HR best practices, • Serve as the primary link between front and heart of house staff before and during service to communicate necessary information required for smooth and efficient service, • Manage the responsible serving of food and alcohol, ensuring guest safety in regard to allergens, • Ensure the restaurant complies with local, state, and federal regulations regarding food handling, permitting, and sanitation, • Manage all duties related to daily financial reports, cash outs, and payroll, • Troubleshoot and solve problems as they arise to maintain positive morale and dining experiences, • Oversee service, ensuring steps of service and hospitality ethos extend throughout the restaurant, • Respond efficiently and accurately to customer feedback, both positive and negative, and share constructive feedback with the team to improve service and hospitality, • Act as a key member of the management team influencing restaurant operations, both financial and cultural, with a full restaurant focus, including the recruitment and training of new managers, • Follow all HR best practices connected to training, development, and progressive discipline, • Evaluate new revenue channels, such as holiday programming, classes, tastings, & partnerships, • Communicate directly with any vendor contacts to determine needs for partnership Schedule: Full-Time, varying schedule of both businesses Management Structure: Reports to the General Manager, Managing Partners, and Ownership Job Requirements: • Minimum 6 years’ experience working in hospitality, including at least 4 years in management in a fine dining/upscale environment, • Ability to work well under pressure in a fast-paced, ever-changing work environment, • Excellent verbal and written communication skills, • Highly organized with strong attention to detail, • High integrity and professionalism, • A positive, joyful, upbeat, and energetic attitude – leading by example, • Knowledgeable of Japanese cuisine (from sushi to sake) or are eager to learn, • Comfortable standing/walking for 8+ hours, and be able to bend, push, pull, and/or lift 30 lbs. Metrics of Success: • Demonstrates diligence and technique in cleanliness, service, and precision, • Displays a curious, kind, thoughtful, creative, and self-aware personality, • Works the floor during service, with excellent guest-facing hospitality and service recovery skills, • Exists as a known leader to all FOH and BOH staff and management, offering support, guidance, training, education, and extensive menu and product knowledge • Thrives in a chef-driven restaurant atmosphere, supporting the near-obsessive food culture, • Invests in new ideas and knowledge for continued professional growth in restaurant operations, • Committed to improving financial performance through staff training and service education, • Consistently meets or exceeds budgeted financial performance and employee turnover expectations Benefits: • Competitive Salary ($80-90K DOE), • Full Medical Coverage, • Vision and Dental insurance, • 401K, • Parking, • Other perks like company education trips, • Potential for Bonus, • EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Job DescriptionSummary The Assistant General Manager must have previous management experience in the restaurant/hospitality/entertainment industry and have experience in catering and events. The Assistant General Manager must also have superior customer service and interpersonal skills, along with strong communication skills. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job DescriptionDescription: Citrus & Salt in the Seaport is looking to a hire a full time assistant general manager to join their team. Develops, implements and maintains quality standards for restaurant and facility, including supervision and direction of service staff. Ensures excellent customer service standards are maintained. Leads in creating Memorable Guest Moments. Essential Duties: ? Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc. ? Ensures that the restaurant and restaurant facilities are kept clean, well-stocked and organized. ? Checks the maintenance of all equipment in the restaurant and schedules needed maintenance and repair. ? Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. ? Greets guests at tables to ensure complete guest satisfaction and attention to guest needs. ? Ensures established cash handling procedures are utilized to accurately charge customers. ? Creates sales and log reports. Monitors restaurant budget and takes action to minimize expenses. Reports on financial performance, inventory, and personnel. ? Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecast needs, and oversees ordering as necessary. ? Conducts regular inventory counts and implements procedures to monitor assets. ? Oversees daily restaurant activities to include serving tables, bussing tables, seating guests, room service and general clerical/cashier duties. ? Responsible for working with GM in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. ? Manages department members that may include, but is not limited to: Hosts, Servers, Bartenders, and Bussers. ? Assures that effective orientation and training are given to each new associate. ? Develops ongoing training programs and tests for comprehension. ? Adheres to and enforces employee compliance with health, safety, and sanitation standards. ? Regular and reliable attendance. ? Incorporates safe work practices in job performance. Requirements:Preferred Requirements: administration, or a related field? Previous Managerial Experience? Experience in restaurant point-of-sale (POS) systems and on-line Reservation Systems, Inventory Controls, Scheduling/Labor Management, Financial Forecasting? Experience in Purchasing, inventory management, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports.

Job DescriptionDescription: ? The GM position is directly responsible for managing the organization and operation of a clean and safe restaurant while meeting or exceeding food quality and speed of service requirements. ? The GM works as part of the management team to maintain an environment that fosters creativity, free thinking and intelligent decision-making. ? The GM is expected to work an average of 50-55 hours per week. ? Major leadership responsibilities include: ? HR: Write ups, employment file maintenance. ? FOH scheduling. ? Weekly invoices added to the Google Drive ? Creating and maintaining an upbeat, productive, and educational environment. ? Projecting a positive attitude. ? Showing respect for all employees and actively cultivating an inclusive environment build upon mutual respect, civility, and positivity. ? Providing ongoing training and constant improvement of product and workplace (i.e., safety, ? sanitation and systems). ? Setting the pace and tone of the overall restaurant through attitude, initiative and drive. ? Providing feedback and direction to FOH employees, to continue ongoing development. ? Helping to develop a cohesive team and leading them to work toward the common goals of the restaurant. ? Possessing a high level of initiative and drive to do whatever is necessary to build and run a successful operation. ? Working closely with the BOH Manager to create a team atmosphere among the entire staff that is both fun and professional. ? Leading by example. ? Participate in weekly meetings with management on a regular basis to ensure clear lines of ? communication and upkeep of company goals. ? Establishing clear communications along all lines within the business. ? Establish weekly meetings with Chef on restaurant performance ? Collaborate and communicate with Chef to create a productive work & positive Environment. Requirements: Bar ? The GM is responsible maintaining all things on the bar: ? Inventory/Ordering. ? Cocktail Menu Development/Staff Training. ? Cleanliness, systems, side work, etc. ? All things Bar related. Building the Business and Guest Base ? Aggressively working to build food sales by operating the restaurant with a guest-satisfaction mentality. ? Making decisions based on what is best for the guest. ? Solving problems so that each guest will want to return. ? Working with the FOH manager to train staff on product knowledge. ? Driving sales; be proactive in planning events and collaborating with team to build the business using social media, guest interaction, networking and promotions Quality of Operations ? The GM is responsible for ensuring that the restaurant is operating at or above company standards. ? The GM must pay attention to detail in all areas of the operation, including food quality and consistency, training and development, security, safety, sanitation, and physical structure. Specifically: ? Ensuring strict adherence to standards for food quality & guest experience. ? Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. ? Ensuring all Health Department regulations are always enforced. Cost Management and Profitability ? The GM is responsible for helping maintain a strong financial performance for the health of the restaurant and the company. They are ultimately responsible for helping maintain proper FOH labor %’s that have been established. Ensuring the FOH staff are being thorough and focusing on the attention to details to minimize food/beverage waste due to errors. Specifically: ? Identifying the proper time to make cuts and not put the restaurant in jeopardy. ? Proper receiving, rotation, storage, and handling of products. ? Production and taking a hands-on approach and being directly involved in daily production. Personnel ? The GM is responsible for overseeing all employees to execute a successful service and to maintain a smooth flow of operations. Specifically: ? Keeping owners informed of all staffing needs. ? Ensuring thorough and complete training of all employees. ? Minimizing employee turnover. ? Providing mentoring and development to all employees as this is critical for the success of the restaurant and the company. ? Teaching and coaching staff daily. ? Hiring FOH staff. ? Training and onboarding new hires ? Managing poor performers to improvement or out of the organization Facility and Equipment ? The GM is responsible for helping the daily upkeep of the physical restaurant/kitchen, specifically: ? Providing a daily walk through of the FOH & BOH to determine areas needing attention or repair. ? Assisting with upgrades in a timely, well thought out way. ? Keeping leadership informed of all necessary repairs and logging repairs and Maintenance. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.